Sunday, February 27, 2011

Red Velvet Cheesecake Pops

I follow a lot of food bloggers....shocking I know.  The other day one of my favorites (Steamy Kitchen) posted about red velvet cheesebake pops that she had made.  I took one look at them and knew they would be in my near future.  Only 4 short days after reading that post I took on this project.  And project it WAS! These literally took me about 4-5 hours to complete.  WHAT! That is quite the commitment for white chocolate covered balls.  I only managed to take one picture as my hands were completely covered in gupe the entire time I was making these.  My patience ran thin when "covering" the red velvet balls in cheesecake.  The recipe states to measure about 1/2 a tablespoon of cheescake and wrap it around the red velvet.  Then to take another 1/2-3/4 tablespoon of cheesecake to cover the entire ball.  This was a DISASTER.  The cheesecake was melting all over the place and the middle of my cheesecake was frozen.  I tried to "melt" the cheesecake between my hands...disaster.  It was melting all over the place.  I finally ended up just covering them the best I could and threw them in the fridge.  By the time I got to the chocolate part I was ready to be done with this project.  The graham cracker crumbs kept falling off into my smooth white chocolate causing it to be chunky.  I didn't have any popsicle sticks like the recipe states to use so this fail could have been lessened by the use of those I suppose.  The pictures of steamy kitchens blog are pretty....mine not so much. I took one of the gupy cheesecake step and one of the final product.  That was about all I could stand.  In the end these little balls are heaven.  Worth the process...maybe.  Will I try them again?  Probably! 

Cheesecake step

Mmmm so good


Red Velvet Cheesecake Pops Recipe

Servings: 24-30 cheesecake pops Prep Time: Cook Time:


1 box red velvet cake mix
1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
7” plain cheesecake
1-2 cups graham crackers, crumbled into small crumbs
1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael's crafts)
1/4 to 1/2 cup of vegetable oil
24-30 candy/cookie sticks (found at craft store)
Microwave safe bowl, at least 3-inches deep
1/2 tablespoon measuring spoon
Cookie sheet, covered in foil
Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper


1. Bake the red velvet cake in according to directions on the box or your recipe. You will only use half the cake, so you might want to divide the batter into 2 pans (and enjoy cake for dessert!) Cool the cake. Once the cake is completely cool, crumble the cake with 2 forks or better yet, a food processor. Stir in the frosting to create a smooth cake mixture.
2. Using the measuring spoon, scoop & level out 1/2 tablespoon of cake. Roll into ball and place on cookie sheet. Roll up about 24-30 cake balls. Place them in the refrigerator for 20-30 minutes.
3. And now for the messy part, when the cake balls are ready, scoop about 1/2 tablespoon of cheesecake. Flatten a little in one hand, add the red velvet cake ball on top. Mold the cheesecake around the cake ball a little. Using other hand, measure out another 1/2 to 3/4 tablespoon of cheesecake and mold around the rest of the cake ball. And if necessary, roll into a ball in the palm of your hands. (Note: this can get very messy. After every two cheesecake balls, I had to wash my hands and dry them thoroughly before going on to the next ones.) Place cheesecake balls into refrigerator for 20-30 minutes.
4. Remove cheesecake balls and roll in graham cracker crumbs until entirely covered. Put cookie sheet back into the refrigerator while you prepare the candy melts.
3. While the cake balls are in the refrigerator, melt the candy melts in a microwave safe bowl according to directions on the bag. Add in 1/4 cup of the oil and whisk. Add in more oil until you get the right consistency, providing a thin, even coating for the cheesecake pops.
4. One at a time, dip a candy stick into the candy coating about a ½ inch. Then push stick into the “bottom” of your cheesecake ball. Now it’s officially a cheesecake pop. Be careful not to push the stick too far that it goes straight through the cake ball. Refrigerate cheesecake pops for 30 minutes to an hour (or overnight even).
5. Now it's time to coat the cheesecake pop. Remelt the candy melts in the microwave. Take one pop and completely dip into the candy melt and remove quickly. I use Angie's from her book Cake Pops method of spinning the lollpop stick and tapping your wrist to remove the excess candy melt. Once this is done, put onto second cookie sheet covered in parchment paper on its top or place into rectangular foam block.
6. Refrigerate for at least 15 to 20 minutes. Always keep your cheesecake pops refrigerated until you’re ready to eat them.

My try at Thai!

Sometimes I am a picky eater.  I like to try new things....but only within my comfort zone.  I only recently started liking seafood.  And by seafood I mean fish and shrimp.  I love Mexican and Itailian why not try Thai.  I am not even sure I know the flavor profile of what Thai food is supposed to taste like.  I received a recipe on friday for a Thai-Style Pork Stew that I just couldn't seem to resist.  There were around 85 different reviews and I read every single one of them.  The one complaint the readers had was that there wasn't enough sauce.  Everyone that had tried this receipe raved about it.  Tonight I made this recipe and I have to say I was a fan.  It was sweet, juicy and filling. that what Thai is supposed to taste like? I don't know but I like it.  The recipe called for 1 teaspoon of red pepper flakes so I figured it would be a little on the spicy side.  NOT AT ALL.  The sweetness of the peanut butter and teriaki sauce completely negate the pepper flakes.  I will definately be making this recipe again but I think I will be adding a little more pepper flake to kick it up a notch.  I had jasmine rice on hand so I used that instead of basmati like the recipe calls for.  Jasmine rice in general is sweeter that your typical white or brown rice so that obviously contributed to the sweet factor of my dinner.  I also used crunchy peanut butter.  Many of the previous reviews suggested this so I went with it.  LOVE the crunch factor.  I would even put some extra on top.  If you want to try Thai....this is your recipe.

All set up and ready to cook for 8 hours on low

After 8 hours and on top of Jasmine rice with a green onion garnish

Here is a link to the recipe that I followed for this delicious meal

My love for cooking

I have always loved to cook, it it one thing in my life that seems to be constant.  When life gets hectic and stressful I turn to cooking (ok ok and wine) to relax me.  I have finally decided to start blogging about my cooking endeavours-- good or bad, success or failure.  I believe that failing can only make a person stronger and more successful.  I hope everyone enjoys my blog and if you ever would like me to try something let me know.  I am happy to be the guinea pig!  What is my style of cooking?  Well it changes every week!  When life gets in the way I tend to lean on my fast and quick recipes that I know by heart.  On Sundays you can find me cooking up a storm.  I love to cook, but lets be serious, sometimes I just do not have time to be creative and or have the energy to do so.  I like to do my "bulk" cooking on Sundays for the week for those times when I just can't find the energy to spend time in the kitchen.  Typically I make enough food for a couple lunch's and dinners through the work week.  That leaves me a couple of meals to make something different or go out with friends.  This is also a great way to budget how much you spend a week on food and if you are counting your calories and watching what you are eating it is easy to track.  I hope that my blog and recipes can inspire at least one person to enjoy cooking and get in the kitchen.  Bon Appetit!