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Homemade Marshmallow Bald Eagles
Dessert American

Homemade Marshmallow Bald Eagles

5.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  2. 2 Insert 1 toothpick into each marshmallow; dip into melted white coating, then roll in coconut and place each on 1 sandwich cookie. Cut a slit in each coated marshmallow where the beak should go using kitchen shears; place 1 cashew into slit.
  3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Draw a dot with a line over it with melted chocolate using a toothpick on each side of each eagle's head for the eyes.

By SHORECOOK

Lemon Cake Pops from Scratch
Dessert American

Lemon Cake Pops from Scratch

4.0

Prep
60 min
Cook
45 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
  2. 2 Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
  4. 4 Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
  5. 5 Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
  6. 6 Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
  7. 7 Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
  8. 8 Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  9. 9 Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
  10. 10 Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

By Allrecipes Member