- Cake recipe or box mix
- Melting chocolate
- Cake pop sticks
- Bake cake (your favorite boxed brand or recipe) and let it cool
- Break up cake into small pieces
- Put cake in bowl and mix in frosting until you get a doughy substance.
- Take scoop and scoop mixture, then roll into ball with your hands.
- Melt melting chocolate in microwave or on the stove.
- Stick cake pop stick in rolled pop to make a hole.
- Dip stick in melted chocolate and then into the rolled pop.
- Let chocolate harden (put stick/pop in freezer for 3 minutes)
- Gently dip/roll pop in large bowl of melting chocolate and tap pop on side of the bowl to get excess chocolate off pop.
- Cover pop in sprinkles.
- Place in Styrofoam to hold pop upright and let chocolate harden.
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Pre-heat oven to 350 degrees
Met 2 tbsp coconut oil + 2 tbsp maple syrup + 2tsp ground cinnamon in a small pan.
Add 2 cups of raw walnuts or almonds
Place in oven for about 10-15 minutes, but keep checking as they easily burn!
Allow them to cool.
Store up to 3 weeks in air-tight container or mason jar.
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Check out more from Sophie at SophieUliano.com
- 2 Eggs separated
- ¼ cup Butter, softened
- ½ cup + ½ tsp Sugar, divided
- ½ tsp Vanilla extract
- 1 cup All-purpose flour
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup 2% Milk
- 2 cups Heavy whipping cream
- 1 pint Fresh strawberries, hulled and sliced
- ½ tsp Sugar
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Preheat oven to 350°
- Line bottom of two greased 8-in round baking pans with parchment paper.
- Grease paper
- In a large bowl, cream butter and ½ cup sugar until light & fluffy
- Add egg yolks, beating well
- Beat in vanilla
- In another bowl, whisk flour, baking powder and salt
- Add to creamed mixture alternately with milk, beating well after each addition
- Transfer to prepared pans
- With clean beaters, beat egg whites on medium speed until foamy
- Add remaining sugar, beating on high until sugar is dissolved.
- Continue beating until soft peaks form.
- Spread over batter in pans.
- Bake 12-15 minutes or until a toothpick inserted in center comes out clean
- Cool completely in pans on wire rack (cake layers will be thin)
- In a large bowl, beat cream until stiff peaks form.
- Loosen edges of cakes from pans with a knife.
- Carefully remove one cake to a serving plate, meringue side up
- Arrange sliced strawberries over top; sprinkle with sugar
- Gently spread with half of whipped cream
- Top with remaining cake layer, meringue side up
- Spread with remaining whipped cream
- Top with whole strawberries
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Ingredients for the Rose Petal-Passion Fruit Ganache
- 2 ½ tsp powdered gelatin
- 3 Tbsp cold water
- 2 ¼ cups (12 ounces) 31% white chocolate chips or fèves or chopped 31% white chocolate
- ¼ cup plus 2 Tbsp (3 ounces) crème fraîche or sour cream
- ¼ cup plus 2 Tbsp (3 ounces) heavy cream
- ½ cup (4 ounces) passion fruit puree
- 3 Tbsp light corn syrup
- 8 Tbsp (1 stick/4 ounces) unsalted butter, softened
- 1 Tbsp crushed dried rose petals
Ingredients for the Coating
- 2 Tbsp neutral oil, such as canola or grapeseed
- 35 Candied Rose Petals (pounds still-molten tempered 31% white chocolate
DIRECTIONS TO MAKE THE GANACHE
1. Sprinkle the gelatin over the cold water in a small bowl. Let set for 10 minutes, until the gelatin softens.
2. Put the chocolate into a medium bowl and set aside.
3. Heat the crème fraîche, heavy cream, passion fruit puree, and corn syrup in a small saucepan until it just boils. Remove from the heat and stir in the gelatin until completely dissolved. Pour the cream over the chocolate and let sit for 1 minute.
4. Using a small rubber spatula, begin stirring the white chocolate mixture in one direction, concentrating on the center, until smooth and glistening. Add the butter and stir until it is completely melted, about 1 minute. Add the rose petals and stir until evenly distributed.
5. Put the ganache in the coolest part of your kitchen and let set, stirring occasionally, until spreadable, for about 1 hour before using.
INGREDIENTS FOR THE VANILLA BEAN CAKE
1 ½ cups plus 2 Tbsp (8.12 ounces) all-purpose flour
1/3 tsp baking powder
1/3 tsp salt
1 ¾ sticks plus 1 Tbsp (7.5 ounces) unsalted butter, softened
1 Tbsp light corn syrup
1 cup (7 ounces) sugar
3 large eggs
2 Tbsp crème fraîche or sour cream
1 Tbsp vanilla bean paste
1 Tbsp vanilla extract
DIRECTIONS FOR THE VANILLA BEAN CAKE
1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottom and sides of a 9-by-2-inch round cake pan with nonstick baking spray or butter and line with a parchment circle.
2. Sift together the flour, baking powder, and salt into a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle
attachment (or in a large bowl, using a handheld mixer), cream the butter, corn
syrup, and sugar on medium speed until light and fluffy, about 4 minutes.
4. Whisk together the eggs, crème fraîche, vanilla paste, and vanilla in a small bowl, then pour the mixture into the creamed butter and beat until smooth. Scrape the bottom and sides of the bowl and the paddle and mix for 30 seconds. With the mixer on low speed, add the dry ingredients in three batches, mixing for 30 seconds after each addition. Scrape the bowl again and mix for 15 seconds.
5. Spread the batter evenly into the prepared cake pan. Bake for 15 minutes. Rotate the cake and bake for an additional 15 to 17 minutes until the cake appears firm and has a matte finish; a toothpick inserted in the center should come out clean. Let the cake cool completely in the pan on a cooling rack. Run an offset spatula or a small knife around the sides of the cake pan, then invert the cake onto a serving plate and peel off the parchment paper. Serve dolloped with the whipped cream if desired.
Storing: The cake can be stored, covered, at room temperature for up to 3 days. Or wrap tightly in plastic wrap and freeze for up to 2 months.
DIRECTIONS TO BAKE THE VANILLA BEAN CAKE
1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottoms and sides of three 9-by-13-by-2-inch baking pans with nonstick baking spray or butter and line with parchment paper. Smooth the parchment, making sure there are no air bubbles.
2. Divide the batter among the prepared baking pans, spreading it evenly. Bake for 7 minutes. Rotate the pans and bake for an additional 3 to 4 minutes, until the cake appears firm and has a matte finish and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on cooling racks, then refrigerate, in the pans, for 30 minutes.
INGREDIENTS FOR THE TEMPERED MILK OR WHITE CHOCOLATE
12 ounces 34% to 40% milk or 31% white chocolate, finely chopped
4 ounces 34% to 40% milk or 31% white chocolate chips or fèves
DIRECTIONS FOR THE TEMPERED MILK OR WHITE CHOCLATE
1. Melt the finely chopped chocolate, then continue heating it until the chocolate reaches 112°F on an instant-read thermometer.
2. Add the seed chocolate a few pieces at a time, stirring the chocolate constantly with a small silicone spatula. Be sure each addition melts completely before you add more. The chocolate will be in temper when it reaches 86° to 88°F; check the temperature frequently. To test for temper, dip a small offset spatula in the chocolate and put the spatula on your work surface. If the chocolate sets within 2 to 3 minutes and looks shiny and smooth, it is in temper. If the chocolate looks streaky or spotted or doesn’t set, it is not in temper. Continue stirring and then test the chocolate again—sometimes the components need a little extra agitation before they can unify.
3. Once the chocolate is tempered, work efficiently; the temper will hold for about 20 minutes.
For 1 ½ pounds tempered chocolate: Use 18 ounces milk or white chocolate, finely chopped, and 6 ounces milk or white chocolate chips or fèves.
For 2 pounds tempered chocolate: Use 1 ½ pounds milk or white chocolate, finely chopped, and 8 ounces milk or white chocolate chips or fèves.
INGREDIENTS FOR THE CANDIED ROSE PETALS
1 cup (7 ounces) sugar
40 uniform organic rose petals, gently washed and dried
1 large egg white, beaten
DIRECTIONS FOR THE CANDIED ROSE PETALS
1. Pour the sugar onto a plate or into a baking pan. Using a very small brush or your fingertips, lightly coat a rose petal with egg white on both sides, then place on the sugar. Using a teaspoon, sprinkle sugar over the petal.
2. Carefully flip the petal and do the same on the other side, making sure the entire petal is covered in sugar. Put the sugared petal on a cooling rack. Repeat with the remaining petals, and allow to set for 2 to 4 hours.
3. Store in an airtight container for up to 3 months.
TO ASSEMBLE PETITE FOURS
1. Line a 9-by-13-by-2-inch baking pan with parchment paper. Run a knife around the sides of the cake pans and invert the cakes onto cooling racks. Lay one cake layer, top side down, in the pan and peel off the parchment paper. Using an offset spatula, spread about 1 cup of the ganache evenly over the surface. Top with a second cake layer, top side down, and peel off the parchment paper. Spread with the remaining ganache and top with the third cake layer, top side down; do not remove the parchment paper from the last layer. Run a heavy rolling pin over the built petit four cake to press the layers together and flatten the surface. Wrap the pan in plastic wrap and freeze the cake for 3 hours, or until frozen solid.
TO COAT PETITE FOURS
1. Line a baking sheet with parchment paper. Unwrap the baking pan and invert the cake onto a cutting board to remove it. Peel off the parchment paper and discard. Using a ruler as a guide, score the top of the cake with 4 horizontal lines and 6 vertical lines, both 1 ½ inches apart, giving you thirty-five 1 ½-inch squares. Using a sharp chef’s knife, follow the score marks to cut out the squares. Place the petits fours on the lined baking sheet and refrigerate.
2. Stir the oil into the tempered chocolate until it is fully incorporated and there are no streaks. (The oil thins the chocolate, making it easier to dip the petits fours.)
3. Remove the petits fours from the refrigerator and place the baking pan next to the bowl of chocolate. Using dipping forks, dip one petit four into the chocolate, shake off the excess chocolate, and place the petit four back on the parchment-lined baking sheet. Top with a candied rose petal and continue with the remaining petits fours.
4. Serve the petits fours in candy cups or on a small plate.
STORING: The petits fours can be stored, covered, in the refrigerator for up to 2 weeks.
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Get more from Valerie and purchase her book "Sweet" at ValerieCherish.com
Valerie Rice's Easy and Elegant Mother's Day Breakfast in Bed
Coffee or Tea Latte
This is a great way to spoil mom on Mother's Day with a special treat, a cafe latte and then let her be spoiled every morning from then on with the Nespresso Aeroccino Plus milk frother.
In a minute, it warms and froths milk to make awesome coffee or tea lattes at home. Ingredients:
- Freshly brewed coffee or tea
- Milk of your choosing
- Nespresso Aeroccino Plus Milk Frother
- Brew some strong coffee or tea; pour into a large coffee cup and then top off with the steamed milk and scoop of this gorgeous froth.
Val's Mom's Strawberries and Cream
This is the easiest dessert you can make. There is no cooking or mixing. It's about finding great strawberries and letting their natural beauty take center stage. This is the time to pull out your prettiest dishes. Use your china or crystal if you've got 'em. Mom deserves the very best!
- 2-3 baskets of strawberries
- Sour cream or Greek yogurt
- Brown sugar
- Large bowl
- 2 small bowls
- 2 spoons
- Gently wash the berries by placing them in a colander and briefly run cold water on them. On a clean dishtowel, lay out the berries and carefully pat dry.
- Find a pretty bowl and mound the strawberries up high. Fill one smaller bowl with about a cup of sour cream or yogurt and in another bowl scoop in a cup of brown sugar.
- Serve family style: grab a strawberry; dip in sour cream or yogurt and then dip in brown sugar.
French Omelet with One Simple Egg
This recipe fits into my philosophy of taking a few well-chosen ingredients and making them amazing. With this low-heat cooking technique, you can make the most moist, delicious, French-style omelet that mom will love. Ingredients:
- 1 egg
- Sea salt
- Fresh ground pepper
- ½ tsp. fresh herbs
- 1 tablespoon Parmesan, grated
- Scant pat of butter
- 8-9 inch sauté pan
- Small bowl
- Whisk or fork
- Rubber spatula
- Juice glass
- Kitchen scissors
- Cheese grater
- Preheat sauté pan over low heat.
- In a small bowl, crack egg and add a pinch of salt. Whisk for about five counts until there are no streaks and it's a consistent pale yellow color.
- Take butter and rub the butter, coating the inside of the pan.
- Pour in egg and let it quietly cook on low. After about a minute, gently loosen side with the spatula. Turn pan 180 degrees to ensure even cooking. Continue to cook for about one more minute.
- While the egg is cooking, chop the fresh herbs in a glass and grate the Parmesan.
- Then, sprinkle Parmesan down the center of the egg. Fold over one third into the middle and then repeat with the other side. Roll onto plate.
- Sprinkle egg with fresh herbs, a little more cheese, and a sprinkle of salt and pepper. Serve.
Get additional ideas from entertaining expert Valerie Rice at www.eat-drink-garden.com and valrice.com.
Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.
- 3 large eggs
- 1 cup whole milk
- 1/2 teaspoon sugar
- 1/2 teaspoon brown sugar
- 1/4 teaspoon cinnamon
- 1/2 cap vanilla extract
- 1 chocolate challah loaf, cut crosswise into 8 -10 (1/2-inch-thick) slices
- 3 1/2 tablespoons unsalted butter
Yield 6-8 servings
Directions:1. Whisk together eggs, milk, sugar, cinnamon and vanilla until blended.
2. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
3. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides.
4. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side.
5. Cook remaining bread in 2 batches, adding more butter as needed.
6. Serve French toast with maple syrup.
7. Garnish French toast with confectioners sugar.
Gooey Chocolate Lava Cake Ingredients:
• 8 oz. semi-sweet chocolate
• 1 ¼ stick of butter • ½ cup all-purpose flour • 1 ¼c sugar • 3 ea. large eggs (room temp.) • 3 ea. egg yolks (room temp.) • 1 teaspoon vanilla extract • 3T strong brewed espresso • Pompeian Grapeseed Oil Spray
Gooey Chocolate Lava Cake Recipe:
- Preheat oven to 425° F.
- Butter and flour 6 (6-ounce) ramekins.
- Melt the chocolate and butter in a metal bowl over simmering water.
- Slowly add the flour and sugar to chocolate mixture with a whisk. Gently!
- Remove from the heat.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla and espresso.
- Spray the ramekins with Grapeseed Oil Spray.
- Fill the ramekins with the batter, about ⅘ full.
- Bake for EXACTLY 14 minutes.
- The cakes should look baked, no shiny spots, but the middle will still be runny and gooey.
- Carefully run a knife around the edges to loosen and invert the cakes onto whatever plate they will be served on. (hint-use a small plate so you can place the plate on top of the cake, then turn the whole assembly up-side down.)
Navel Orange Salad Ingredients:
• 3 navel oranges
• 1 c chopped walnuts • ½ egg white • ¼c powdered sugar
Navel Orange Salad Recipe:
- Pre-heat oven to 350° F.
- Cut the skin away from the oranges, then cut each segment from the membrane. give the orange segments a rough chop and put them into a glass or plastic bowl, no metal. The acidity of the oranges will react and give the salad a metallic flavor.
- Toss the walnut pieces with enough egg white to make them wet, then toss with powdered sugar until well coated.
- Place on a cookie sheet and give it a good shake to separate all the pieces.
- Roast in the oven at 350° F for 8-10 minutes, pull out and allow to cool.
- Drain most, but not all, of the excess orange juice from the bowl. Preferably into your own mouth.
- Add the walnut pieces right before you garnish the lava cakes.
- Don't let the walnuts sit in the juice and get soft!
Learn more about Chef Duff Goldman's extraodinary cake creations at www.charmcitycakes.com.
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup confectioners' or glazing sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor
- 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal
- 2 ¼ cups Unbleached All-Purpose Flour
- 1 large egg
- 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling
- Almond Flour for dusting
This recipe yields about 5 dozen filled cookies.
- Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.
- Mix in the nut flour, flour, and egg.
- Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375°F.
- Roll the dough ⅛ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.
- Transfer the cookies to an ungreased or parchment-lined baking sheet.
- Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack.
- Lightly dust the cookies with cutout centers with confectioners' sugar. Spread the solid cookies with ¾ teaspoon praline filling or jam. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.
Ingredients for Toast
- 8 ounces stale baguette, cut into 1/4-inch slices
- 1/2 cup granulated sugar
- 1/3 cup melted butter
Ingredients for Assembly
- Vanilla Greek yogurt
- Mango, strawberries, and pineapple, thinly sliced, for serving
- Honey, for garnish
- Toasted Macadamia Nuts, for garnish
- 1 lime, for garnish
Heat oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and nest a wire rack inside the baking sheet.
Place sugar in a shallow plate. Brush each slice of bread with butter then dip the bread in the sugar and tap off any excess sugar. Place the bread on the wire rack.
Bake until the bread is golden brown, about 12 to 15 minutes. Remove the baking sheet from the oven and allow the toast to cool completely before assembling.
For the Assembly:
Top each toast with a smear of yogurt then arrange a bit of the pineapple, kiwi, and strawberries on top. Drizzle with honey then grate some macadamia nut then lime zest over the top and serve.
You can get more delicious recipes at the Home & Family Pinterest Page.
- 1 refrigerated pie crust
- 5 Eggland's Best eggs (large)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup skim milk
- 3/4 cup shredded mozzarella cheese, reduced-fat
- 2 ounces Neufchatel cheese (reduced-fat cream cheese), softened to room temperature
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 tablespoon dill
Quiche is the perfect anytime dish. Serve for brunch with a fresh fruit salad, or for dinner with grilled vegetables.
Cook Time 40 mins Yield: 8 servings Preparation:
Preheat oven to 400 degrees F; roll pie crust out into a 9" deep dish pie pan, prick several holes in crust with fork and bake for 8-10 minutes.
Whip together eggs, milk, Neufchatel cheese, salt, and pepper until eggs are frothy. Stir in mozzarella cheese, parsley, chives and dill. When pie crust is finished pre-baking, remove from oven and pour egg mixture in. Reduce oven temperature to 350 degrees, return quiche to oven and bake for 35-40 minutes or until eggs are set. Recipe provided by
- 1 large watermelon
- 1 pineapple
- 8 pints of mixed berries (blackberries, blueberries, strawberries etc)
- 4 kiwi
- 1 cantaloupe
This is like a big puzzle. You your best judgement to best cut and shape fruit Peel and prep all fruit.
1. Cut watermelon in half. Remove the skin from each half so you have two flat half circles. Depending on the size of you watermelon horizontally cut each half circle into 3 inch slices.
2. Cut the top and bottom off pineapple. remove the outer skin. Slice pineapple horizontally into 1 inch rounds.remove core with a small biscuit cutter or pairing knife.
3. Repeat Step 2 with any other round fruit you have. (ie Cantaloupe, honeydew etc).
4. Place a piece of parchment paper on counter and trace a 8" round. Lay it on top of a cake stand. Trim parchment paper so you are left with the 8" circle cut out. Take a watermelon slice place in the circle. You might have to trim/ cut piece to make it fit in one perfect circle.
5. Place pineapple rounds on top of layer one.
6. Fill the hole in the core of the pineapple round with a round piece of mango or cantaloupe.
7. Place another piece of watermelon on top. Secure with 5-6 toothpicks around the edges of the watermelon. Repeat layering process until you have used all the watermelon.
8. With a long sharp knife shape the cake into an even cylinder.
9. With the slices of left over fruit, cut out shapes using cookie cutters. Decorate the cake accordingly using toothpicks to secure each piece.
Place berries on top and serve! Get more recipes from Alex at her blog www.against-thegrain.com.