Pumpkin Chocolate Chip Bread

This bread is super tasty, quick and easy!

INGREDIENTS
1 cup pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
3 eggs
1/4 cup sour cream
3/4 cup vegetable oil
1 2/3 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup + 1/4 cup chocolate chips, divided

DIRECTIONS

1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
5. Fold in 1 cup of chocolate chips.
6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
7. Bake 60-75 minutes or until a toothpick comes out clean.
8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.

Chocolate & Peanut Butter Cake

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For Ganache Filling: (Make the night before)
1 cup heavy whipping cream
1/4 cup (packed) golden brown sugar
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup old-fashioned (natural) chunky peanut butter

For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For Cream Cheese Frosting:
2 8-ounce packages cream cheese, room temperature
2 2/3 cups powdered sugar, divided
1 stick unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup chilled heavy whipping cream

Prepare the ganache filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight or for several hours. If left overnight, you may need to microwave the ganache briefly in order to make it spreadable.

Prepare the cake:
1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides. with baking spray. Line the bottoms with parchment paper. Spray again. Sift first 4 ingredients into medium bowl. Using an electric mixer, beat the butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

2. Divide the batter among the pans, spreading evenly. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool completely.
Prepare the frosting:

3. Using an electric mixer, beat the cream cheese, 1 2/3 cups powdered sugar, butter, and vanilla in a large bowl to blend. Whisk or beat the heavy cream and 1 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assemble the cake:
Level each cake layer. Place 1 cake layer on a cardboard cake round or cake plate protected by strips of wax paper or parchment paper. Spread with half of the ganache, leaving a slight border at the outside edge. Place another layer on top of the first layer. Spread with remaining filling. Top with remaining cake layer. Frost the top and sides of the cake with the cream cheese frosting. Decorate with chocolate shavings.

Serving:
You can serve the cake immediately, but it's best to let it sit (in the refrigerator) for a few hours or overnight. Serve at room temperature. Freeze leftovers (or the entire cake!) for up to two months. Defrost (still wrapped) overnight; or microwave directly from the freezer for a messier, more gooey slice of cake.

from Zucchero Dolce

Cinnamon Apple Muffins

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INGREDIENTS (makes 12)
1 ½ Cups of Flour
½ Cup of Sugar
1 Cup of peeled, diced Granny Smith apples
1/8 tsp. Salt
1 Egg
1 ½ tsp. Baking Powder
½ Cup of Milk
1/3 Cup of Butter, Melted
¼ Cup of Sugar
½ tsp. Ground Cinnamon
¼ Cup of Butter, Melted

DIRECTIONS
1. Preheat oven to 350ºF.

2. Mix flour, ½ cup of sugar, baking powder, and salt together. In another bowl, mix egg, milk, and 1/3 cup of melted butter. Add egg mixture to dry ingredients. Stir.
Spoon batter into cupcake mold.

3. Mix in 1 cup of diced Granny Smith peeled apples (I soaked mine in a little sugar, melted butter, and cinnamon for a few minutes first).

4. Bake for 20 to 25 minutes.

5. Combine ¼ cup of sugar and cinnamon. Cool muffins and remove from pan. Dip muffins into ¼ cup melted butter, then into sugar-cinnamon mix.

Oatmeal Stout & Heath Bar Ice Cream

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INGREDIENTS
16 oz oatmeal stout
3 egg yolks
1/2 c sugar
1 c cream
1 c half & half
2 Heath bars, chopped

DIRECTIONS
In a saucepan bring the stout to a boil. Allow to reduce to about 1 cup.

In a large bowl whisk the egg yolks & sugar together until light yellow & thick. Set aside.

Reduce the heat under the stout to low & add the cream & milk. Bring to a simmer. Slowly stir into the egg mixture. Its important to add the milk slowly & stir so you don't end up with scrambled eggs. Return to the saucepan & cook while stirring until the mixture is slightly thickened. Strain into a clean storage container. Refrigerate until completely cold.

Process according to your ice cream maker's directions. Add the chopped Heath bar pieces during the last 5 minutes of mixing. Let freeze for a few hours before serving.

from A Good Appetite

Carrot Cake Cookies

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Yields 24 carrot cake cookie sandwhiches.

FOR THE FILLING:
4 ounces bar cream cheese, room temperature
4 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon salt
2 cups rolled oats
1 1/2 cups packed, finely grated, peeled carrots
2/3 cup dried currants

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

{lovely photo via elsie marley}

Strawberry Rhubarb Crisp

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INGREDIENTS

Filling:

4 stalks rhubarb, trimmed and cut in 1/2-inch slices

3 cups strawberries, trimmed and quartered

3/4 cup sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Topping:

2/3 cup flour

1 1/3 cup (packed) brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups quick oats

2/3 cup butter, softened

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DIRECTIONS

1. Generously butter either four gratin dishes or one 9×9-inch pan. Set aside. In another medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice and vanilla extract. Spoon the mixture into the buttered dish or dishes.

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over mixture.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and filling tests done. Makes about 12 Servings.

Tiramisu.

INGREDIENTS
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

DIRECTIONS
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

Refrigerate for at least 2 hours, preferably overnight.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate.

Guinness Chocolate Cake

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INGREDIENTS

Cake:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream

Icing:
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
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DIRECTIONS
1. Preheat oven to 350°F. Butter two 9-inch round cake pans. Line with parchment paper. Butter paper.

2. Bring the stout and butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.

3. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

4. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.

5. Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

6. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

*For icing (store-bought works too): Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

7. Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.

Caramel Bread Pudding

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INGREDIENTS:
8 large eggs
2 cups milk
2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split lengthwise and scraped
1/4 teaspoon salt
1/4 cup dark rum or brandy
1 baguette (1 pound), cut into 1-inch pieces
1/2 teaspoon distilled white vinegar
3 tablespoons unsalted butter

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DIRECTIONS:
1. In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.

2. Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.

3. Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.

4. Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.

5. Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

Mint Chocolate Brownies

Ingredients (makes 16)
8 tablespoons (1 stick) unsalted butter
8 ounces semi or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

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Directions
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

3. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

4. Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface.

5. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.

6. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Linzer Cookies

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Ingredients
(makes about 30 small-size cookies)
1 cup blanched or sliced almonds
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
2large egg yolks
Zest of 1 lemon
Powdered sugar for dusting
1 cup seedless Raspberry Preserves

Directions
Place almonds in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground. Set aside.

In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.

In the bowl of your mixer, cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated. Divide the dough in half and fill large freezer bags with it. Then roll it out in the bags. Refrigerate until firm (at least one hour and up to several days).

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper and set aside.

Remove one rectangle of dough from the refrigerator. On a lightly floured surface, cut the bags and roll out the dough between the plastic (this is only necessary if it is not yet only 1/4 inch thick). Using a cookie cutter (round, square, heart, etc.) cut out half the dough. Place the cookies about 1/2 inch apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the the centers of half of the other half of the cookies. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.)

Re-roll/refrigerate/cut any scraps of dough. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.

While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners’ (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together.

Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Apple and Cinnamon "Pouding Chomeur"

I'm skeptical about this one but it looks amazing! Original recipe posted via Yum Sugar.


INGREDIENTS
2 tbsp butter
1 egg
1/4 cup sugar
3/4 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 cup milk
1 or 2 apples, cored and peeled, finely chopped

3/4 cup brown sugar
3/4 cup water

DIRECTIONS
Preheat your oven to 375 F. In a large bowl, mix the butter and the sugar together. Add the egg and mix until you get a smooth texture. In another bowl, mix the flour, the baking powder and the cinnamon together.Add half of the flour mixture to the egg mixture and mix well. Then add the milk and mix well. Add the rest of the flour and mix well. Add the apples to the mixture. Pour the batter into a small baking dish.n a small saucepan, bring to a boil the water and the brown sugar. As soon as it boils, pour the syrup all over the cake. Bake for about 25 minutes or until a fork inserted in the middle of the cake comes out clean. Top with heavy cream and raisins if desired.

Apple Crisp

INGREDIENTS
8 cups (about 9-10 medium) cored, peeled, and sliced cooking apples
2 Tablespoons lemon juice
2/3 cup flour
1 1/3 cup (packed) brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups quick oats
2/3 cup butter, softened

DIRECTIONS
1. Spread apple slices in a greased 9 x 13 baking dish. Sprinkle with lemon juice. (Skip lemon juice if apples are extremely tart.)

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over apples. Top with sunflower seeds if desired.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and apples test done.

Makes about 12 Servings.

Candy Corn Cupcakes

INGREDIENTS
Simple Buttercream
Cupcake Mix
1 Bag Candy Corn

DIRECTIONS
Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place 4-5 pieces of candy corn upright in the frosting.

Apple Cupcakes

INGREDIENTS
Red food coloring
Simple Buttercream
Vanilla Cupcakes
24 thin pretzel sticks
Sour green apple candy strips (about 2 1/2 feet)

DIRECTIONS
Using food coloring, tint buttercream as desired.

Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place a pretzel stick in the center of each cupcake to form a stem. Using kitchen scissors, cut candy strips into leaf shapes, and insert one into each cupcake, creating an apple. for each cupcake. Place next to the pretzel stem.

Blueberry Hand Pies

INGREDIENTS
Crust: (I double this)
1 1/2 cup flour
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Filling: (enough for for about 12 pies)
4 cups blueberries, rhubarb, apples, berries, etc.
1 cup sugar (use more for tart fillings)
4 tbsp flour
1/2 tsp cinnamon
1 tsp lemon or orange juice

DIRECTIONS
1.) Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing.

2.) Divide your ball of dough into equal segments (about 8) and roll out into discs.

3.) Preheat oven to 425 degrees. Combine ingredients for filling in a mixing bowl.

4.) Add about 1/4 cup of the filling on top of each disc on one side, then fold the dough over the filling to create a crescent shape. pinch the seams and fold over. Place your pies on a baking sheet lined with parchment paper. Poke holed on the top of each pie.

5.) Bake at 425 degrees for 15 minutes, then remove and brush with an egg wash. Bake at 350 for an additional 15 minutes.

Root Beer Float

French Vanilla Ice Cream + Root Beer.

Blackberry Cobbler

INGREDIENTS
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

My Mom's Lemon Bars

INGREDIENTS:

Crust
2 cups flour
1 cup softened butter
1/2 cup powdered sugar

Lemon Bars
4 eggs
pinch of salt
2 cups sugar
6 tbsp lemon juice
4 tbsp flour
1 tsp baking powder



INSTRUCTIONS:
For the crust, mix all ingredients and press into a 9 x 13 pan. Bake for 18 minutes in a 350 degree oven.

Then, beat the eggs, and add remaining ingredients. Pour mixture onto hot crust. Bake for 22 minutes in 350 degree oven. Sprinkle powdered sugar over lemon bars before cutting.

Darling Cheesecake Pops

INGREDIENTS
[Makes 30 – 40 Pops]
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, sanding sugars, sprinkles, drizzles, bows for the sticks

DIRECTIONS
Position oven rack in the middle of the oven and preheat to 325 degrees.

In a large bowl, with an electric mixer set at low speed, beat together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (but still at lwo speed) after each addition. Beat in the vanilla and cream.

Lightly grease a 10-inch cake pan (not a springform pan). Pour the cheesecake batter into the cake pan and place in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly goldenon top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchemtn paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.