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    Recipe Idea: Jalapeno bites made with my Babycakes pops maker. Made with refrigerated biscuit dough

    Recipes and Ideas: Pancake and Sausage pops.

    Recipe: Oreo Cake Pops

    Truffle Recipe: NUTELLA CRUNCH CAKE POPS « KC Bakes

    Banana Oat Babycake muffins. This is one of my fastest and tastiest recipes. Use either Jiffy Oatmeal muffin mix or Jiffy Banana muffin mix. Mash one soft banana in a bowl, mix one egg with the banana, add Jiffy mix, add one tablespoon oil, 1/4 cup of chopped walnuts and two tablespoons of milk. Mix all together and bake in Babycakes maker for 4 to 5 minutes. Very fast and very delicious...

    Christmas cake pops with a candy cane stick

    Christmas cake pops

    Mr. Potato Head

    cheesecake pops! YES PLEASE!!!

    cake pop ideas

    cake pop cones

    spongebob & patrick cakepops

    Carrot cake balls.

    Ice Cream Cone Cake Pops

    Mozzarella Bites in the Cake Pop maker! After making the dough, tear off about 1/2 tablespoon sized piece and squish it flat like a pizza. Add in a good pinch of cheese. Then seal up the edges and roll around into a ball shape. Next, roll the bread balls in melted butter. This would be a great use for a yummy garlic butter or maybe even an herbed olive oil. Place them in the pre-heated cake pop maker for about 5 minutes. Longer if you want crunchy.

    pretzel bites

    just the little things: Tasty Tuesday: Pumpkin Poppers

    Baked Pumpkin Spice Donut Holes - This makes me miss pumpkin donuts from McKim's IGA!

    Cinnamon Roll Cake Balls using babycakes cake pop maker!

    how to make cake balls

    Bisquick pizza poppers in cake pop maker

    Cake Pop one I've read!!

    Pizza bites-Crescent rolls, spaghetti sauce and Colby cheese cooked for 5 minutes in cake pop maker

    cake pop FAQ

    Chocolate Chip Cookie Dough Truffles by Annie's Eats 8 tbsp. unsalted butter, at room temperature ¾ cup light brown sugar, packed 2 ¼ cup all-purpose flour 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla extract ½ cup mini semisweet chocolate chips 1½ lb. semisweet or milk chocolate, coarsely chopped (Baker's chocolate) Mini chocolate chips (for garnish) Directions: Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.