Ah, yes, the ever so popular cake pop can be s’more-ified too. This is the #semihomemade way to do it, so feel free to get your chef hat on and make some of these ingredients from scratch, you over go-getter you!
- Prep Time: 75 min
- 3 hour rest period
- Serves: 4
- 2 cups heavy cream (or vegan substitute)
- 1 bag Dandies marshmallows
- 1 cup confectioner’s sugar
- Dash of salt
- 1 boxed vanilla cake, prepared according to package
- 9 oz Endangered Species 72% chocolate ( 3 bars)
- 24 lollipop sticks
- 1 1/2 sleeves graham crackers, crumbled.
- To make your frosting: warm the heavy cream and marshmallows in a large pot on the stove, medium heat. Mix constantly until the marshmallow is fully melted.
- Add the powdered sugar and salt, stir, and place in the refrigerator for 2 hours.
- Once chilled, beat on high in an electric mixer until fluffy and smooth.
- To make the cake balls: Finely crumble your vanilla cake into a large bowl. Add 1 cup of frosting and begin to mix with a large spatula until the mix begins to come together. If the batch is still falling apart, add bits of frosting incrementally until you get a moldable mixture.
- Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper. Roll each scoop in to a smooth ball by hand. Place in the freezer 20 minutes to chill.
- To apply the lollipop sticks: melt ½ of a chocolate bar in the microwave, in 30 second intervals, stirring between until chocolate melts. Dip ¼ inch of a lollipop stick into the chocolate, and firmly insert into the cake ball, making it a cake-pop! Repeat for each cake ball and place in the refrigerator to chill for 15 minutes. This ensures the balls won’t fall off the sticks.
- To assemble: Place graham cracker crumbles in a wide shallow bowl.
- Melt down the remaining chocolate in 30 second intervals in your microwave, stirring between intervals until melted. Remove the cake pops from the refrigerator and begin dipping. Use a skewer to help ease off excess chocolate when you dip, or you can also gently tap the pops on the side of the bowl. Roll the ball in graham, and place stick side down into a pre-punch card board box. If you place them back down with the cake side down, this will create a little “foot” on each pop.
- Let set at room temperature until the chocolate has hardened.
The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent!
- Prep Time: 20 min
- Cook Time: 60 min
- Serves 12
- 2 1/2 cups of graham cracker crumbs (about 40 squares crushed)
- 1⁄3 cup sugar
- 1⁄2 cup Organic Valley butter, melted
- 24 oz Organic Valley cream cheese (3 packages) softened
- 1 1/2 cups of sugar
- 1 teaspoon vanilla extract
- 4 Organic Valley large brown eggs,
- 1/2 cup Organic Valley sour cream
- 1⁄2 teaspoon vanilla extract topping
- 2 Tablespoons sugar
- 1⁄2 cup Organic Valley heavy
whipping cream, whipped
- Combine the graham cracker crumbs and sugar in a small bowl. Stir in butter,
then press the mixture into bottom of a greased 9” springform pan and up 2” high
on the sides. Bake at 350° F for 5 minutes, then remove crust from oven and reduce
heat to 325°.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Add egg yolks and beat on low until combined.
- In a small bowl, beat egg whites until soft peaks form. Fold into the cream
cheese mixture, then pour over crust.
- Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10
minutes. Carefully run a knife around the edge of the pan to loosen, then cool for
another hour. Refrigerate until completely cool. Combine the sour cream, sugar,
and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate
Mac & Cheese with Peppers and Peas
Mac & cheese with peppers and peas! Yep its as yummy as it sounds. Mix peas & peppers into your Annie’s Shells & Aged Cheddar, top with crushed Cheddar Bunnies (for crunch & cuteness) and dinner is served!
- Prep Time: 20 minutes
- Serves: 4
- 1 box of Annie’s Homegrown Mac & Cheese Classic
- 1/2 cup of milk
- 2 Tablespoons of unsalted butter
- 1/4 cup of red bell pepper, chopped
- 1/2 cup of fresh or frozen peas, thawed
- 1 cup of finely shredded sharp cheddar cheese, divided
- 1/2 cup of Annies Homegrown Cheddar Bunnies, crushed
- In a 2-quart saucepan, make mac & cheese as directed on the box, increasing milk to 1/2 cup. Then remove from heat.
- Stir in bell peppers, peas, and 3/4 cup of the cheese until it is well mixed.
- Cook over medium-low heat three to four minutes, stirring occasionally, until heated through and the cheese is melted.
- In a small bowl, mix the remaining 1/4 cheese and crackers until it is well mixed. Than sprinkle evenly over mac & cheese.
- Serve and savor!