To say that I enjoy baking during the holidays is a pretty severe understatement. Ever since I started finding my own way in the kitchen, I’ve absolutely loved the part about Thanksgiving, Christmas…really any holiday that warrants my being able to play around with sugar and butter. Every year I look forward to taking a night or two to bake with my mom – it’s some of the best mother/daughter bonding time! My friend Cally and I have also done a gingerbread house making night for as long as I can remember and I truly get giddy about it every time. I’m also pretty sure our houses get more and more ridiculous as we get older. Let’s face it, the holidays are not the same without baking parties, Mariah Carey Holiday pandora radio…and wine, of course. 🙂
With Thanksgiving around the corner, I’ve been searching the internet for some new and interesting pumpkin recipes, and I was just SO excited when I stumbled on a Pumpkin Cake Pop recipe. Bakerella is the queen of these adorable and delicious pops (but seriously, HOW does she decorate them so cute? Mine always end up looking, well…much less cute). I have somewhat of an obsession with them and find any excuse to make them. In fact, my former roommate has a video of me dancing while making them. Yes, they make me that happy. No, I will not be posting that here.
I figured I’d give them a try for a family gathering, and my goodness…nothing but amazingness. Honestly, when you throw chocolate and pumpkin bread together, there is very little room for failure. I decided to try both the, uh, “full-fat” version as well as a Paleo recipe for the pumpkin bread part. The Paleo Pumpkin bread recipe (here) is actually quite good and not terribly difficult. You can substitute it for the recipe below if you’re into the whole caveman thing! See the Paleo Pumpkin Cake Pop recipe here as well…
WHAT YOU NEED:
Pumpkin Bread (recipe here)
2 Large blocks Dark Chocolate – I used the Candiquik brand, but anything that is a coat/meltable will do
1 can whipped cream frosting (or vanilla works too)
Cake pop sticks
Bake pumpkin bread as directed
Let cool, and crumble in a large baking pan or bowl
Mix in frosting, with your hands (please wash them first, thanks), until you form a large ball of gooey frosting pumpkin bread deliciousness. Let chill in fridge for 1 hour.
Roll the frosting bread mixture in to small balls (slightly smaller than a golf ball) and insert a cake pop stick into each one. Now, my problem this time was that my frosting to bread ratio was a bit off, and the sticks did not…stick. So I opted for bon-bons instead. Still amazing!
Melt chocolate on low heat…
(mmm this is where willpower comes in. I could have eaten spoonfuls of this stuff!)
Carefully dip, using a spoon if you’re doing bon-bons, each cake pop into the chocolate until fully coated. Let cool on parchment paper.
…and just because, here’s a little daily dose of happiness brought to you from our friends at Dove. Seriously, I love the little sayings inside! They are also my favorite to snapchat. 🙂