It always surprises me how fast life can pass by! I was sitting around reading some of my favorite blogs like Decor8 and Art As Life and realized that I myself have not blogged in quite awhile!
Besides keeping busy with my beautiful busy body boy Liam, I’ve been trying out new crafty ideas! lol although some have not been quite as successful as others!
I’ve been making cake plates up the wazoo getting ready for the Dicken’s Fair in December, and Jerad is now calling me the crazy plate lady! lol but it’s all in love!
Oh and for all of you who have been patiently waiting for the Cheesecake Ball recipe, here it is! Enjoy!
Cheesecake Lollipops
Assembling the lollipops is fun! Cover you lollipops in chocolate dip, coconut, chopped almonds, chopped pistachios, crumbled graham crackers, sprinkles, dots, confetti or anything else that strikes your fancy.
Ingredients:
1 batch cheesecake
1/2 pound chocolate
2 tablespoons butter
2 tablespoons heavy cream
Lollipop sticks (if you can’t find lollipop sticks, you can use straws or thick skewers)
Directions:
1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
3. Insert a lollipop stick into the cheesecake ball.
4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
7. Refrigerator overnight.
For the cheesecake, use your favorite recipe or the one below:
Ingredients:
3- 8 ounce packages cream cheese (room temperature)
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3 eggs
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions:
1. Beat the cream cheese, sugar, flour, and salt in a large bowl until smooth.
2. Beat in the eggs and egg yolk one at a time.
3. Beat in the vanilla and cream.
4. Pour the batter into a greased 8×8 inch baking pan.
5. Bake in a preheated 325F oven until the cheesecake is slightly golden brown on top, about 45-55 minutes.
6. Let the cheesecake cool.