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Sandwich Cookie Pops

May 7, 2016 by Marisa 48 Comments

sandwich-cookie-pops

 

sandwich-cookie-pops

This past week turned out to be pretty challenging for me. It has been quite hectic in my kitchen trying to finish dozens of chocolate cake pops and these yummy sandwich cookie pops…all for a good cause!

A few colleagues and I organize an annual bake sale to raise money for National Denim Day, a Canadian wide event which raises money for Breast Cancer Awareness. This year was exceptionally exciting because we had many co-workers who generously donated their time and talent to make this year’s fundraising a success.

Aside from making the much requested cake pops, I did want to switch things up a little and make something different…something fanciful and playful. It had to be a special treat and exciting enough to entice one to donate, however big or small the donation might be. These sandwich cookie pops were certainly it!

They are somewhat whimsical and sophisticated in appearance, appealing to both the young and older crowds.

This simple cookie dough is scented with vanilla and black raspberry liqueur. Once baked, the cookies are sandwiched together with a delicious buttercream, dipped in white chocolate candy melts and sprinkled with funfetti.

sandwich-cookie-pops

Now, a little about these sandwich cookie pops…yes, they are a little more work then a drop cookie, but only because there are a few more steps to follow.

Read the recipe through first and when your are ready to make them, pace yourself. Prepare the dough the day before, let it chill in the fridge then proceed with the recipe the following day. Bake them in the morning, fill them in the afternoon and dip them in the evening. Simple enough!

sandwich-cookie-pops

When working with candy melts I highly recommend you thin the chocolate with some vegetable oil as this will do 2 things for you. First, it will make the sandwich cookie pops easier to dip and secondly, it will render the chocolate melts less sweet.

sandwich-cookie-pops

The best part with these sandwich cookie pops, if one is an avid baker, they can be adapted to suit many different occasions or themed parties such as baby and bridal showers, as well as birthdays or holidays such as Mother’s Day!

And on that note…Buona Festa della Mamma to all amazing moms!

sandwich-cookie-pops
Print Recipe
0 from 0 votes

Sandwich Cookie Pops

These sandwich cookie pops are vanilla sugar cookies with a raspberry buttercream filling dunked in white chocolate candy melts and sprinkled with funfetti.
Course: Dessert
Servings: 50 cookie pops
Author: Marisa

Ingredients

  • COOKIE DOUGH
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 granulated sugar
  • 1 tablespoon black raspberry liqueur or milk
  • 1 teaspoon pure vanilla extract
  • 50 lollipop sticks
  • 1 1/2 pounds candy melts flavor of your choice (I used Wilton candy melts)
  • Funfetti or any sprinkles of your choice optional
  • RASPBERRY BUTTERCREAM
  • 1/2 cup softened butter
  • 2 1/2 cups icing sugar
  • 2 tablespoon seedless raspberry jam
  • 1 tablespoon black raspberry liqueur or milk

Instructions

  • Stir together the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set this aside.
  • In a larger bowl beat the softened butter on medium to high speed for 30 seconds.
  • Add the granulated sugar and beat until it turns creamy and smooth. Occasionally scrape down the sides of the bowl.
  • Beat in the liqueur or milk if using, and the vanilla extract.
  • Next, beat in the flour mixture until everything is combined.
  • Once combined, cover and chill the dough for 30 minutes.
  • Remove the dough from the fridge and divide into two equal portions. You may want to use a scale for this.
  • Roll out each half into a 12 inch rope.
  • Wrap up each roll in saran wrap and chill for about 4 to 24 hours.
  • When ready to bake, preheat the oven to 375 degrees F.
  • Line two cookie baking sheets with parchment paper. If you have four all the better.
  • Slice the rolls into 1/8 inch pieces.
  • Place 50 lollipop sticks about 1 and 1/2 inch apart on your prepared cookie sheets.
  • Place a dough slice, centered on one end, of each lollipop stick.
  • Bake for about 6 to 7 minutes or until the edges are a light golden brown.
  • Bake the rest of the cookie slices without the lollipop sticks.
  • When ready, let the cookies cool on the baking sheets for one minute, then transfer them to a wire rack to cool completely.
  • Meanwhile, prepare the buttercream.
  • RASPBERRY BUTTERCREAM
  • In a medium sized bowl, beat 1/2 cup of softened butter with an electric mixer on medium-high speed for 30 seconds.
  • Beat in 1 cup of the icing sugar, raspberry jam and the liquor (or milk).
  • Gradually beat in the remaining 1 1/2 cups of icing sugar.
  • Spread about a teaspoon of the raspberry buttercream on the bottom part of each cookie with the stick.
  • Top with the remaining cookies bottom side down, pressing down gently to sandwich together. Set aside while melting the chocolate.
  • Melt the chocolate in a microwave safe bowl on 50% power for 1 minute. Stir well and continue to microwave at 30 second intervals until smooth and completely melted.
  • At this point the candy melts will need to be thinned in order to make them more fluid and not overly sweet.
  • Stir in some vegetable oil, 1 teaspoon at a time making sure it is well incorporated. ( a good rule is 2 teaspoons per 12 oz of candy melts.) It should give a ribbon like pouring consistency.
  • Pour the melted chocolate in a wide rimmed coffee mug. Stir again.
  • Hold each cookie pop by the stick and carefully dip into the melted chocolate to coat all over and let excess chocolate drip off back into the mug. You can also tap the cookie stick against the rim of your mug to help it along, turning the stick over and over as you tap. This helps to achieve an even coating.
  • Place on a waxed or parchment lined baking sheet and sprinkle with funfetti.
  • Repeat with remaining cookie pops.
  • Keep them flat on baking sheet till chocolate is set.

Notes

Recipe adapted from Better Homes and Garden Magazine

 

Filed Under: Cookies, Dessert Tagged With: birthday, buttercream, candy melts, cookie, cookie pops, desserts, funfetti, holiday, Mother's Day, raspberry, sandwich cookies, sweet

Chocolate Zucchini Doughnuts

April 16, 2016 by Marisa 25 Comments

Chocolate Zucchini Doughtnuts

Baked Chocolate Zucchini Doughnuts with finely chopped walnuts, topped with a chocolate glaze and some pretty sprinkles.

Chocolate Zucchini Doughtnuts

I have shared a couple of doughnut recipes here on the blog before and both of the deep fried variety. Such as these Zeppole, Ricotta Doughnuts and more recently my Castagnole Fritte.

However, my chocolate zucchini doughnuts featured today are of a completely different variety. They’re baked not fried and with the addition of grated zucchini and finely chopped walnuts.

These chocolate zucchini doughnuts have a soft cake like texture. They’re super moist and made more so after being dunked in a decadent chocolate glaze.

This is a simple snacking cake recipe given to me by a friend. I’ve tweaked the recipe and converted it into doughnuts. I think it’s a fun way of giving an old recipe new life. 

If you love easy to make desserts and have an extra zucchini hanging out in your fridge then these doughnuts are for you.

Freshly baked chocolate doughnuts

One will barely notice the zucchini in the doughnut because it just melts into the batter as it bakes. This is a great thing if there are finicky eaters in your family.

It’s a thoroughly wonderful way to sneak in some veggies in baked goods.

Chocolate Doughnuts topped with a chocolate glazed

I used 2 (3 inch round doughnut hole pans) for this recipe which yields 24 doughnuts. Each pan has 6 doughnut ring shapes which I let cool and resprayed with non-stick baking spray between batches.

Alternately, you may use a 9 inch square baking pan and bake the cake in a preheated oven at 350 degrees F and bake for about 40 minutes. Or until a wooden skewer inserted in the middle comes out clean.

You will only need half the quantity of chocolate glaze if opting to bake it in a cake form.

Zucchini Doughnuts topped with sprinkles.

Helpful Tips for Making Baked Doughnuts

Use the 6 to 8 minutes bake time as a general guideline and always check to see if they are done at the minimum amount of time as not all ovens are the same. Mine is a gas oven and my baked goods are usually ready at the minimum amount of time requested in most recipes.

Do use a piping bag or resealable plastic bag, snipped at one end, to fill the doughnut pans for perfectly round shaped doughnuts.

Fill only half way through (the doughnut rings) as the batter doubles in size once baked.

Let the doughnuts cool in the pan for a few minutes before loosening them around the edges and inverting them onto a cooling rack.

Last but not least top the doughnuts with lots and lots of sprinkles 🙂

Happy Baking!

Zucchini Doughnuts topped with sprinkles.
Print Recipe
2.67 from 3 votes

Chocolate Zucchini Doughnuts

These chocolate zucchini doughnuts with walnuts, have a cake like texture. They are baked, dunked in a decadent chocolate glaze and topped with sprinkles.
Course: Dessert
Cuisine: American
Keyword: Baked Chocolate Zucchini Doughnuts
Servings: 24 doughnuts
Calories: 154kcal
Author: Marisa

Ingredients

  • DOUGHNUTS
  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup softened butter
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/3 whole cup milk
  • 1 cup grated zucchini from 1 small zucchini
  • 1/2 cup finely chopped walnuts
  • Chocolate Glaze
  • 2 cups icing sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • 4 tablespoons whole milk
  • chocolate sprinkles or any other of your choice

Instructions

  • Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
  • In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
  • In a separate bowl, beat together the butter and sugar until creamy.
  • Add in the eggs, vanilla and beat until well combined.
  • Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
  • Add in the zucchini and the nuts. Stir till combined.
  • Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
  • Bake 6 to 8 minutes or until the tops spring back when lightly touched.
  • When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
  • Cool and spray the doughnut pans with nonstick spray between batches.
  • CHOCOLATE GLAZE
  • In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
  • To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
  • Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.
  • Top with the sprinkles of your choice.

Nutrition

Calories: 154kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

 

Filed Under: Dessert, Doughnuts Tagged With: birthday, cake, chocolate, dessert, doughnuts, sprinkles, sweet, walnuts, zucchini

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