Cosmos Creations Salted Caramel Pops

19 Oct

cosmos

While I was on my trip to the Duncan Hines test kitchens I made an awesome new friend named Natalie who gave me a gift, cosmos creations! I had never heard of this snack until then. Cosmos is baked corn (I love corn!) that comes in different flavors like caramel, cinnamon, sea salt w/ butter, and my favorite salted caramel! It also happens to be gluten free & made where I live, OREGON! I wanted to create a recipe using this new (to me) snack so I came up with these cake pops, Enjoy!

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To make these pops you will need the following things

– Chocolate cake mix
– Salted caramel Cosmos Creations
– Chocolate almond bark
-Duncan Hines Frosting creations base & caramel packet
– Caramel drizzle, I melted left over Duncan Hines frosting creations caramel for my drizzle
– Cake pops sticks, I used popsicle sticks
– Foam block for drying

Bake your cake & allow to cool
Once the cake has cooled crumble it into a large mixing bowl
Add small amounts of caramel frosting to the crumbled cake until it forms a dough like texture
Using a scoop or spoon remove some of the mixture and roll into balls
chill balls in the freezer for 5-10 minutes
While the balls are chilling take this time to chop up your cosmos
Remove balls from freezer
Melt chocolate almond bark according to package directions
Dip the tip of a stick into the melted almond bark, insert about halfway into your ball & allow to dry
Once the sticks have dried submerge the entire cake pop into the chocolate almond bark
Tap off the excess chocolate
Before the chocolate starts to dry sprinkle your chopped cosmos on your pop
Place your pops on a foam block to dry and allow the pops to harden completely
Drizzle caramel & chocolate on your cake pops, allow to harden

That’s it! Now you have a delicious salted caramel cake pop that was incredibly easy to create! You can take this recipe and alter it to fit any of the other cosmos flavors as well🙂

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To find cosmos creations near you check out their website here!
cosmos creations

Pumpkin Spice cake pops!

5 Oct

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These Pumpkin Spice cake pops are the perfect way to gear up for Halloween and the fall season!

I thought after returning from the Duncan Hines trip things would start to slow down but I was dead wrong! I’ve been so busy however I’ve finally managed to squeeze in the time to bake something! Included in our DH gift box that was mailed home to everyone who attended the Sweet Stars weekend was a Pumpkin Spice cupcake kit. I actually saw these on the shelf at Walmart the day before l left to DH so when I arrived I mentioned it to one of the DH team members who was quite surprised that I had already seen them. I guess my rural Walmart was one of the first to have these out, major shocker! I had the pleasure of trying these in cupcake form during our time at the test kitchen and they were AMAZING! I was glad to see them in our gift box🙂

ps

My idea came from the obvious, pumpkin flavor and the fall season that is upon us!

To make these pops you will need:

– DH Pumpkin spice cupcake kit
– Orange melting candy
– Sticks, I used popsicle sticks for a more rustic feel
– Foam Block for drying
– Any green candy for a stem
– I used twine to embellish the sticks but it’s not necessary.

Bake your cake & allow to cool
Once the cake has cooled crumble it into a large mixing bowl
In this case you will need to follow the box instructions to create the pumpkin spice frosting
Add small amounts of frosting to the crumbled cake until it forms a dough like texture
Using a scoop or spoon remove some of the cake mixture and roll into balls

To achieve the look of a pumpkin you will need to use a pen or cake pop stick to indent lines all around the pop

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chill in the freezer for 5-10 minutes
While the pops are chilling melt your orange candy
Remove pops from the freezer
Dip the tip of your stick into the melting candy, insert about halfway into the pumpkin pop, allow to dry
Once the sticks have dried submerge you’re entire pop into the melted candy, tap off the excessive
Apply green candy stem
Place on a foam block for drying
Once the pumpkin pops have completely dried I added a coat of gold pearl dust to give them a nice shimmer

These were some of the easiest cake pops I have ever made yet they look like they took a lot of time and effort! Enjoy!

pk

Duncan Hines 2.0 Sweet Stars Weekend!

25 Sep

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Over the summer I was contacted by Duncan Hines with an invitation to come back to the test kitchen along with the other 11 winners from last year and 12 new winners from this year’s spring bake contest. I was THRILLED to say the least. Last year I got sick the first night so this year I was going to make sure that didn’t happen again and I am pleased to say I felt great the entire time! I decided not to bring my DSLR so the pictures are from my phone/small digi cam.  Enjoy!

You can find a post about my previous Duncan Hines experience HERE!

Friday evening we were invited to a cocktail hour followed by a fabulous dinner and dessert presentation that included all 12 new winners recipes.

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Here I am on the red carpet w/ my “sweet star”

Saturday we got up early, had breakfast and headed to the test kitchen where we were lead on a tour of the facility which is also home to Pinnacle Foods who owns brands like Hungry Man, Birds Eye, Vlasic, Log cabin, and of course Duncan Hines. After our tour we spent the rest of the day learning about food science, up and coming trends in the dessert world, watching demonstrations by Wilton expert decorator Beth Somers & Duncan Hines chef Joe Dipaolo. Saturday evening we were treated to the most amazing dinner that was cooked by fellow Duncan Hines chef Chris & several great desserts prepared by chef Joe.

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This is “5 A Day” the Birds Eye horse that welcomes you to Pinnacle Foods

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Beth Somers- Wilton expert decorator and winner of cupcake wars giving a decorating demo

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caked decorated by Beth Somers

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chef Joe demonstrating how to make sugar decorations

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Printed cake made by Duncan Hines chef Joe Dipaolo
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chocolate mousse domes made by Duncan Hines chef Joe Dipaolo
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(Baked Alaska)
These are some of the desserts made by chef Joe on our final night at the test kitchen
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(chocolate mousse cake)

This trip was amazing. I’m sad to be back home but I’m so grateful to have been able to spend time with the Duncan Hines crew again and to have had the chance to meet some awesome new people🙂

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My new friend Andrea, chef Joe, and I at our final dinner

Marble cake pops

24 Sep

Hello kitty & Pink, purple, and white marble cake pops that were made for a little girl’s birthday.
You can find a link for making marble pops here.
Hello kitty tutorial coming soon🙂

hello kitty pops

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4th of July cake pops!

2 Jul

firecracker

Happy 4th Of July! (almost)  I found the idea for these cake pops on Pinterest.
The original creator is Momfluential
you can find her post on them here
(hers are cake balls, not pops). The 4th of July happens to be one of my
favorite holidays so this idea has been stuck in my head ever since I found
them. The design is really simple and absolutely adorable!🙂

Things you
will need:
Cake mix
Frosting
White melting candy or bark
Sprinkles (
I used red and blue)
Sour patch candy straws
Yellow sanding
sugar
Sticks
Foam block

1. Prepare your cake mix as directed, allow
to cool
2. Crumble the cake into a mixing bowl
3. Add small amounts of
frosting until the mixture is sticky
4. Use a scoop/spoon to remove mixture
and roll into balls
5. Place balls on a baking sheet and in freezer for 5-10
minutes
6. Trim down sour patch straws to your desired length to create the
“fuse”
7. Melt white candy
8. Dip the tip of a stick into the melted candy
and insert it about half way into the the ball, let dry
9. Submerge the
entire pop into the melted candy and tap off excess
10. While the pop is
still wet insert the “fuse” and add red & blue sprinkles, place on foam
block to dry
10. Dip the dip of the “fuse” into the melted candy, cover with
yellow sanding sugar sprinkles

Below are pictures of some caramel
vanilla cake pops I made for a 4th of July BBQ. The tags are from my new
favorite website, Printabelle. If you
haven’t been to her website I highly suggest stopping by and checking out her
awesome selection of printables!

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4th Of July pops

Mccormick Spice!

6 Jun

Awhile back I stumbled upon a Pinterest contest that McCormick Spice was hosting so I
entered and was chosen as a winner!

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cup

My recreation idea came from this Easter
Cupcake
recipe

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I ended up with these Easter Basket Cake Pops ( A tutorial for these can be
found HERE)

McCormick

My Mccormick prize package finally arrived yesterday! I was so excited to check
it out! It included Bake Me A Cake cupcake liners, McCormick Pure Vanilla,
McCormick Pure Lemon Extract, McCormick Ground Cinnamon, McCormick Ground
Ginger, McCormick Food Coloring, Whisk, Baking Rack, Wilton set of mini spring
cookie cutters, and a Macaroon baking pan!

Also attached was a nice note
from Mary at McCormick thanking me for entering their contest🙂

McCormick has launched a new line of spices called McCormick Gourmet
To celebrate
their new line they’re hosting a Dinner Party contest over on their Facebook
page you can check out the details HERE
🙂

Duncan Hines Winners Weekend!

4 Jun

apple pops

These are my winning Cinnamon Caramel Apple Pops!

This weekend I flew out to New Jersey to participate in the Duncan Hines Frosting Creations Recipe Challenge Winners Weekend! The challenge was to create your own recipe using the new Duncan Hines product Frosting Creations. The prize included a trip to Parsippany, New Jersey for a tour of the incredibly awesome Duncan Hines/Pinnacle test kitchen and a decorating/technique class with Chef Joe Dipaolo.

Frosting creations

Twelve winners were chosen, one for each flavor.
cin

I was chosen for the Cinnamon Roll flavor and my winning recipe was for Cinnamon
Caramel Apple Pops (You can find the recipe HERE)

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When we arrived we were greeted by the Duncan Hines staff on a red carpet and
given adorable red aprons that were scrolled with “Duncan Hines Frosting
Creations”

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Our first stop was the ideation room. It had big monitors that had a slide show
with pictures of each winner and their winning recipe.

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Next we learned more about all the people involved in bringing Frosting
Creations to life and got to see the very first version of the product (It
resembled a crystal light drink packet)

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A great feature in the ideation room were its dry erase walls, perfect for
keeping track of new ideas! We wrote our suggestions for new flavors. Mine were
Margarita, Peanut butter, Grape (Jelly), and Peach.

After that we were
off to tour the rest of the facility. The staff showed us where research for new
products takes place and explained everything that goes into product research.
We were also able to sample some new products that will be available in the
future🙂

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We then were able to go into the pastry kitchen with Chef Joe to learn really
helpful tips and techniques for decorating. The staff at Duncan Hines went above
and beyond by gifting us with not only a copy of The Pastry Chef’s Companion but also a decorating kit that
included but was not limited to a Wilton turntable, tips, piping bags, icing smoothers, and so
much more! I’m really excited to receive that package in the mail!

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Piping is not my thing but Chef Joe showed us some great tips on how to fill and
use a piping bag that I’m looking forward to trying out in the future.

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Chef Joe also taught us about sugar molding, marzipan, using a blow torch, and
piping plates.

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My favorite part was working with modeling chocolate and making roses!

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(Mine is on the 2nd tier in the middle)

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Chef Joe & I with my Cinnamon Caramel Apple Pops that Chef Chris made

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You can check out all the winners HERE

You can also check out my other recipes with Frosting creations

chocolate moo

chocolate Moo-shmallow Fudge cow pops

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Caramel Filled Tiki Dudes!

cherries

Cherry Bomb Cake Pops

This post was packed full! Enjoy🙂 and be sure to let me know how your
experience with Duncan Hines Frosting Creations goes!

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