Saturday, November 24, 2012

pumpkin cake pops

Hello, readers!  I hope you each had a wonderful Thanksgiving with few (preferably no!) cross-contamination "oops" moments.

If you're not already pumpkined out - which tends to happen to most people at some point this time of year - here's a baked goodie that was a big hit at our Thanksgiving extravaganza on Thursday: gluten free pumpkin cake pops.  (Thanks to my boyfriend's mom, Jenny!)
First, Jenny combined a can of Libby's pumpkin, pumpkin pie spices, and a box of Betty Crocker Gluten Free Yellow Cake Mix, and bake the cake according to the box directions.

Cool then crumble the cake:
Add cream cheese frosting to make the crumblies hold together:
Form balls of cake:
 Shove sticks into the balls for dipping while melting white chocolate:
Dip into the melted chocolate & roll in chopped nuts.  Tada!!
P.S. These are also really tasty sans chocolate & nuts. 

BTW, you'll soon be enjoying higher-quality photos thanks to an early Christmas present from Scott: a Nikon Coolpix L310 with a special food setting :)

Happy eating!

1 comment:

  1. They look like a yummy confection!!! Thanks for the how-to!