I’ve reinterpreted everyone’s favorite Girl Scout Cookie into everyone’s other favorite thing– cake pops!
Sorry for the lag in posts here, I’ve been buried up to my neck in this lovely Boston snow. But in between shoveling sessions, I’ve whipped up this little post to celebrate the only good thing about February: it’s Girl Scout cookie season!
Thin Mints Cake Pops
- 1 Box chocolate cake mix (cook as directed on box for 13 x 9 cake)
- 1 (16 oz.) Can chocolate frosting
- ¼ tsp. Peppermint extract
- Semi-sweet chocolate chips
- White chocolate chips (or white candy melts)
- Green sugar sprinkles
- Lollipop sticks (or popsicle sticks)
- After cake is cooked and cooled completely, crumble into large bowl.
- Add all the frosting to the bowl, and peppermint extract. Mix thoroughly.
- Roll mixture into quarter size balls and place on wax paper covered cookie sheet (approximately 45-50 balls).
- Place in the freezer for a little while to firm up.
- In a small bowl, melt chocolate chips in the microwave at 30 sec intervals, stirring in between, until melted.
- Dip the tip of your lollipop stick in a little of the melted chocolate coating and insert (a little less than halfway) into the cake balls.
- Once firm, carefully insert the cake ball into the chocolate coating by holding the lollipop stick and rotating until covered. Once covered remove and gently tap and rotate until the excess chocolate falls off.
- Place in a styrofoam block to dry.
- Place about ¼ cup of white chocolate chips into a zip-lock baggie and microwave for 20 second intervals, until melted. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over pops.
- Sprinkle green sugar over pops while white drizzle is still wet.
It’s Cinco de Mayo! Let’s celebrate with a little chocolate cake made in a mug!
Mexican hot chocolate is a slightly spicier version of regular old cocoa, thanks to the addition of cinnamon. For this recipe, you’ll need a store-bought Mexican hot chocolate such as Abuelita (look at that sweet little grannie). You’ll be using about half a tablet, chopped up very fine (finer than what’s pictured below).
I have to admit, I’m a little obsessed with the microwave cake-in-a-mug movement. It’s just so much fun making a little one-person cake in under five minutes! It’s perfect when you need a little something warm and chocolatey, just for you. My go-to is usually a chocolate chip cookie cake, but I thought I’d spice things up a little.
- ¼ cup all-purpose flour
- ½ tablet of Mexican hot chocolate, chopped fine (about ¼ cup)
- ¼ tsp. baking powder
- ⅛ tsp. salt
- ¼ cup + 1 tbsp. milk
- 2 tbsp. vegetable oil
- In a microwave-safe mug, whisk together dry ingredients.
- Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
- Microwave mug cake for 70 seconds, to 1 minute 30 second on high
- Carefully remove from microwave, let cool and enjoy!
I am borderline obsessed with avocados. They look so pretty and taste delicious!
Since today is snowy and cold– school was already canceled by 7pm last night– I decided we would pass the time by playing in the kitchen! And because of my avocado obsession, I had a few on hand that we could whip into something tasty and fun. I’m a sucker for a good avocado smoothie, and I’ve seen chocolate paired with avocado before, initially I was thinking we’d make smoothies, but decided that was not snow-day-fun enough. Add a banana, or two, throw it all in the food processor and– voila— you’ve got chocolate pudding (and it’s vegan and dairy-free, if you’re into that).
Chocolate-Avocado-Banana Pudding (serves 2 – 4)
2 Ripe Avocados
2 Ripe Bananas
1/4 cup + 2 Tbl. Cocoa Powder
1 tsp. Cinnamon
1 tsp. Vanilla
3 Tbsp. Honey
3 Tbsp. Chocolate Syrup (we used high-fructose corn syrup free Nesquik)
Combine all ingredients in bowl of food processor, process until smooth and uniform in color. Chill until ready to serve. Enjoy!