Peep Cake Pop Recipe

Peep Cake Pop - Poor Girl's Guide Chicago

Peep Cake Pop – Poor Girl’s Guide Chicago

As part of our DIY Holiday + Party Kit series, we’re giving you some of our favorite (and cheap) ideas for Easter. Try these adorable “Hatching Chick” Peep Cake Pops this Easter.

Ingredients *Makes 24 cake pops

  • 1 Box Cake Mix (Your choice)
  • 1 Can Frosting (Your choice )
  • 2 boxes of white chocolate chips
  • 24 Cake pop sticks
  • 24 Peeps
  • Styrofoam block
  • Clear treat bags (if desired)

Instructions

  • Bake cake as instructed
  • Let cake cool
  • Crumble cake as small as possible in large bowl
  • Mix in frosting by hand slowly
  • Shape cake in to small ball/egg shapes, use an mini ice cream scoop if you have one
  • Roll the balls on to a plate covered in wax paper
  • Melt half the chocolate as instructed (double boil or microwave)
  • Dip half the ball in chocolate and place back on the plate with wax paper
  • Put them in the freezer for about 20 minutes
  • While pops are in the freezer, cut the faces off the peeps and set aside
  • Melt the remaining chocolate and place small amounts at a time in cup
  • Remove cake balls from freezer, place a stick in each
  • Dip cake balls carefully in to the cup of chocolate so they are fully covered
  • Let the excess chocolate drip off
  • Take the peep and place it on the front of the cake pop, push it lightly so it sticks
  • Place cake pops in the styrofoam block and put them in the freezer
  • Serve them as is or individually wrapped in clear baggies or treat bags

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Red Velvet Twinkie Recipe

Red Velvet Twinkie Recipe

Red Velvet Twinkie Recipe

In honor of Valentine’s Day, Chef Roger Waysok of South Water Kitchen will be preparing a special Red Velvet Twinkie for guests on their Five-Course Valentine’s Day Dinner Pre-Fixe Menu. For those not in Chicago, South Water Kitchen has kindly shared the recipe below, which is easy enough for at-home chefs to replicate!

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Pumpkin Butter Oatmeal Pie

R166869.jpg.rendition.largestIngredients

  • 1 recipe Pastry for Double-Crust Pie
  • 1/2 cup  butter
  • 2/3 cup  regular rolled oats
  • 1/2 cup  chopped walnuts
  • 1/2 cup  dark-color corn syrup
  • 2 eggs
  • 19  ounce jar  pumpkin butter
  • 1 teaspoon  vanilla
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  salt
  • 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)

 

Directions1.Preheat oven to 450 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.

2.Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch shapes with small cookie or hors d’oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.

3.Meanwhile, for filling, in a large skillet heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.

4.In a large microwave-safe bowl microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.

5.Cover edge of pie with foil to prevent over-browning. Bake for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.

Sweetened Whipped Cream

Ingredients

  • 1 cup  whipping cream
  • 2 tablespoons  sugar
  • 1/2 teaspoon  vanilla

Peep Cake Pop Recipe

Peep Cake Pop - Poor Girl's Guide Chicago

Peep Cake Pop – Poor Girl’s Guide Chicago

As part of our DIY Holiday + Party Kit series, we’re giving you some of our favorite (and cheap) ideas for Easter. Try these adorable “Hatching Chick” Peep Cake Pops this Easter.

Ingredients *Makes 24 cake pops

  • 1 Box Cake Mix (Your choice)
  • 1 Can Frosting (Your choice )
  • 2 boxes of white chocolate chips
  • 24 Cake pop sticks
  • 24 Peeps
  • Styrofoam block
  • Clear treat bags (if desired)

Instructions

  • Bake cake as instructed
  • Let cake cool
  • Crumble cake as small as possible in large bowl
  • Mix in frosting by hand slowly
  • Shape cake in to small ball/egg shapes, use an mini ice cream scoop if you have one
  • Roll the balls on to a plate covered in wax paper
  • Melt half the chocolate as instructed (double boil or microwave)
  • Dip half the ball in chocolate and place back on the plate with wax paper
  • Put them in the freezer for about 20 minutes
  • While pops are in the freezer, cut the faces off the peeps and set aside
  • Melt the remaining chocolate and place small amounts at a time in cup
  • Remove cake balls from freezer, place a stick in each
  • Dip cake balls carefully in to the cup of chocolate so they are fully covered
  • Let the excess chocolate drip off
  • Take the peep and place it on the front of the cake pop, push it lightly so it sticks
  • Place cake pops in the styrofoam block and put them in the freezer
  • Serve them as is or individually wrapped in clear baggies or treat bags

Continue reading

Red Velvet Twinkie Recipe

Red Velvet Twinkie Recipe

Red Velvet Twinkie Recipe

In honor of Valentine’s Day, Chef Roger Waysok of South Water Kitchen will be preparing a special Red Velvet Twinkie for guests on their Five-Course Valentine’s Day Dinner Pre-Fixe Menu. For those not in Chicago, South Water Kitchen has kindly shared the recipe below, which is easy enough for at-home chefs to replicate!

Continue reading

Pomegranate-Champagne Punch- New Year’s Punch Recipe

This easy punch is sure to be a crowd pleaser!

Pomegranate-Champagne Punch

Ingredients:
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne

Directions:
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.

Recipe adapted from: www.marthastewart.com