Pumpkin Chocolate Chip Cake Pops

Pumpkin chocolate chip cake pops

Deliciously sweet and soft with the tangy-ness of cream cheese.  Taste buds rejoice.

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Recipe for Pumpkin Chocolate Chip Cake Pops

Ingredients
Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 can of pumpkin puree
1 teaspoon vanilla extract
1 cup mini chocolate chips

Frosting:
8 ounces cream cheese
8 tablespoons butter
1 cup powdered sugar
1 tsp vanilla extract

Coating:

2 cups chocolate chips or melting chocolate

Directions

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.  

Spread dough in a 13x9 inch dish that has been pre-greased. Bake the cake until the top feels firm and a toothpick inserted in the center comes out dry, about 15-20 minutes.  Allow to cool completely. 

Meanwhile make the cream cheese frosting.  Beat the cream cheese in an electric mixer then add butter and beat until smooth.  Sift powdered sugar, beat until it has disappeared then add vanilla.

After cake has cooled, crumble the cake into a large bowl.  Mix it thoroughly with cream cheese frosting.  Roll the mixture into little golf balls and lay on a cookie sheet. Insert a popsicle stick and lay on a piece of wax paper overnight.

Melt chocolate in the microwave stirring every thirty seconds until smooth.  Coat balls in chocolate and allow to dry.

Top with sprinkles or drizzle with melted chocolate.

Cherry season

Cherry Chocolate Sorbet

Tart and sweet cherries frozen to a creamy sensation with a crunch of chocolate.

Cherry Chocolate Sorbet Recipe

Yield: one quart

Ingredients:

1 1/2 cups pitted ripe sweet cherries or one 12 oz bag of frozen cherries

3/4 cup milk

1 3/4 cups of half and half

3/4 cup sugar

1/8 tsp salt

1 teaspoon lemon juice

1 Tbsp almond extract

1 Tbsp vanilla extract

5 ounces bittersweet chocolate, chopped fine, kept in refrigerator 

Directions:

Put cherries, milk, one cup of the half and half, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture starts to bubble on the edges, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and puree.  Leave small chunks by pulsing the mixture. 

Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for 4-5 hours in the refrigerator until completely cold. (To expedite this process, place in the freezer for 1-2 hours).  Cover with a plastic wrap and lightly press down onto the mixture to avoid forming a skin.

Stir in the lemon juice and the extracts, then pour into your ice cream maker. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has completed churning, the sorbet will be soft. Pour in the chopped chocolate and blend for one more minute. Transfer to an airtight container and place in the freezer for at least an hour, preferably several hours.

*Want a lighter version? Substitute the half and half for yogurt. After the cherry mixture cools, add 1 3/4 cup of full-fat yogurt and puree.