Steve and I had pepperoni egg rolls from one of the local pizza shops. It was fantastic! It was a pricey appetizer though. It cost us $5.99 for 5 pepperoni egg rolls. We thought, hmmmm . . . we could so make these! So after experimenting, we created our own delicious, cheesy, crunchy and super yummy Pepperoni Egg Rolls! It is a heck of a lot cheaper to make your own pepperoni egg rolls! Football season is in full swing and this would be an awesome appetizer to serve for all your football gatherings! Go Buckeyes!
Place one spring roll pastry sheet on a flat plate. Place 4 pepperoni slices along the corner edge (overlap the pepperoni). I use disposable kitchen gloves whenever I’m cooking. You certainly can just use clean hands to make these pepperoni egg rolls.
Place one stick of mozzarella string cheese on top of the pepperoni.
Roll the bottom edge over the string cheese & pepperoni. Fold in each side corner and roll the rest of the way up (like a burrito).
Dip finger in egg white and rub it into the open edge (or use a small pastry brush to brush on the egg white). Roll the rest of the way up.
Repeat steps 2-6 until all spring roll pastry sheets and cheese sticks are used up (you will have leftover pepperoni).
Drop in deep fryer 4-5 pepperoni egg rolls at a time. This is an average-sized Fry Daddy. Deep fry until golden brown (approximately 4-6 minutes).
Using tongs, carefully remove pepperoni egg rolls from the deep fryer and lay on a double-layer of paper towels to drain some grease off. Allow to cool for 2-3 minutes. Serve with pizza sauce to dip pepperoni egg rolls in.
Any unused pepperoni egg rolls cans be layered into a Ziploc and frozen. Remove from freezer and drop into an already heated deep fryer. Cook frozen egg rolls for 6-8 minutes until golden brown.
Of all the cake pops I have made the past few years the German Chocolate Cake Pops are by far the absolute BEST! I used a German chocolate cake mix and coconut and pecan frosting. Bake the cake as directed or you could doctor up the plain old cake box mix this WAY.
Allow the cake mix to cool completely in the pan. Once cooled, don on some disposable gloves and smash the cake into pieces.
Add a hearty (half the tub) dollop of icing and with your gloved hands mash the cake and icing together into one mound of mushy cake.
I use a one-inch cookie scoop to scoop out the balls in even portions.
With still gloved hands, roll the scoops into tight balls. Chill in the fridge while melting Wilton Light Cocoa Candy Melts in a double boiler or my favorite kitchen appliance, the Wilton Deluxe Candy Melter.
After the cake balls had chilled for a bit, I took the remainder of the frosting and put it in a sandwich Ziploc bag. I snipped the edge and piped a dollop of the oh-so-yummy icing on top of each ball. Place back in the fridge for 5-10 minutes until chilled again.
Dip about 1/4″ of a lollipop stick into the melted chocolate. Insert the lollipop stick directly into the dollop of icing and through most of the cake ball. Repeat with remaining cake balls. Add another bag of Wilton Light Cocoa Candy Melts to the double boiler or the candy melter. Place mini cupcake liners in a mini cupcake pan. Once melted into a smooth puddle, dip the entire cake ball and dollop of icing in the chocolate. Place the dipped cake pop into the mini cupcake liner ensuring the lollipop stick is standing straight up. I did about 6 at a time. I then sprinkled on red and black sugar crystals along with yellow jimmies. Repeat until all cake pops are dipped and coated with crystals and jimmies. One box of cake mix will make between 50-60 one-inch cake pops.
I made the flags using Word. One side of the flag is the German Flag and the other says “I love you” in German. You can download the flags HERE. After downloading, cut the paper in half from top to bottom. Then fold each half in half and cut out the flags. The flags will be double-sided. Using double-sided tape, wrap the flags around the lollipop sticks about 1/4″ from the top of the stick. You could also add a red, black or yellow ribbon under the flag for extra cuteness. These look awesome but trust and believe they TASTE AWESOME!
My brother, Mike, suggested I make the German Cake Pops and he was so right! Thanks Mike for the suggestion and for being the best brother a gal could ask for!
Need more cake pop ideas? Check out these prior posts!
I have made my fair share of cake pops, probably north of a couple thousand in the past 2-3 years. They are great to give as gifts and can easily be personalized. I focus mostly on the overall product. I believe the flags, sanding sugars, ribbons and designer cupcake liners are what make and break a good batch of cake pops. I’ve been told that my cake pops not only look good but taste fantastic. It’s all about the right proportion of cake versus icing and using quality chocolates. I had pretty much stuck with the basic cake mixes like chocolate, white and yellow. In the past few months I have ventured into more gourmet flavors.
One night while hanging out with some of our favorite people in the world, The Smalls, we talked about different flavors I could make into cake pops. Tami had the fantastic idea of a mint chocolate cake pop. Mint chocolate is a favorite among many folks so I thought I would give it a try. Mike also suggested German Chocolate Cake Pops and I knew I would give that a try as well (HEREis a link to the awesome German Chocolate Cake Pops).
I made the Mint Dark Chocolate Cake Pops specifically for Tami as a way to say “Thanks” for all that she does for our family and also just for being one of the bestest of pals throughout the years. The wheels were turning in my head on how to incorporate Andes Mints into my cake pops. I think I found the magic combination! I am also not one to recreate the wheel. Cake mixes are so affordable and most of the time very tasty. You can elevate the basic cake mix with a couple changes in the box’s recipe. One of my most popular posts (seriously, it has over 11, 100 views) is how to improve store bought cake mixes and store bought icing. You can check that post out HERE.
I started with Duncan Hines Dark Chocolate cake mix. Duncan Hines is a favorite cake mix of mine because the cakes always turn out moist. When I make cake pops, I generally stay away from the “whipped” icings. I think normal icing works better with cake pops.
After doctoring up the box recipe to make it more home-made, I added chopped up Andes Mints to the batter. I chopped up about 15 mints into tiny pieces. Stir the candy pieces right into the batter. Bake as directed and allow the cake to completely cool in the pan.
I know most folks will tell you to break apart the cake in a bowl…I don’t see the point in dirtying up another dish! I don on gloves and break the cake up in the pan it was baked in. I add about half a tub of doctored icing (again, see HERE on how to make store bought icing taste like it is home-made). Still with gloved hands, I slowly work the icing into the broken up cake pieces until I end up with a mound of mushed cake.
To keep my cake balls somewhat uniform in size, I initially scoop out the cake balls using a one-inch cookie scoop.
With gloved hands, I roll the cake out into tight balls. I put the cake pops in the fridge to chill for about 20 minutes or however long it takes to melt a bag of Wilton’s Candy Melts in my Wilton Candy Melter. Dip the ends of a lollipop stick about 1/4 of an inch up the stick and insert it into the top of the rounded cake ball. Repeat until all cake balls have sticks. Add a second bag of Wilton Candy Melt to the candy melter and allow the candy to turn into a puddle of sweet bliss. I was so happy to find Wilton Mint Cocoa Candy Melts at Walmart! Now the cake was minty and so was the chocolate! While waiting for the candy to melt, I chopped up more Andes Mints (the remainder of the bag) and put the candy pieces in a bowl. I got out my mini cupcake pans and lined it with these cute gold mini cupcake liners. After the candy was completely melted, I dipped the cake ball straight down into the chocolate until it completely covered up the cake ball. Allow some of the chocolate to fall off and back into the pot while gently swirling the cake pop above the chocolate. Place the dipped cake pop into the cupcake liner ensuring the lollipop stick is straight. I dipped 6 cake pops at a time and then used a spoon to dump a small amount of the crushed Andes Mints on top of the cake pop. You want to sprinkle the crushed Andes Mints on top of the cake pop before the chocolate sets. Repeat until all cake pops are dipped and covered in Andes Mints.
I used Word to create the flags. Cut down the middle of the paper and fold each half in half (to create double sided flags). Cut the flags out individually. Using double-sided tape, wrap the flag around the lollipop stick about 1/4-inch down from the top. I cut an upside down “V” out of the side of the flag for extra cuteness! When the flags are added to the Mint Dark Chocolate Cake Pops, they instantly become an amazing Thank You gift. You can download the flags HERE. I suggest using cardstock when printing out your flags. I wish I would have added green ribbon underneath the flags but ran out of time. They still turned out cute!
The Mint Dark Chocolate Cake Pops also tasted quite divine! One box of cake mix, half a tub of icing, 1 bag of Andes Mints and 2 bags of Wilton Mint Cocoa Candy Melts cost about $12.00. I made almost 60 cake pops out of this! Making cake pops yourself is fun and easy. It is time consuming but well worth it! Sure beats the $1.50 most bakeries charge for just one cake pop! Give these Mint Dark Chocolate Cake Pops away as Thank You gifts because the recipient will LOVE them…you probably won’t be able to give them all away because you will want too keep some for yourself! Just wanted to say it again, thanks Tami & Mike for being you and for being the bestest of friends to The Pack Family. Here’s to many more years of friendship!
NEED MORE CAKE POP INSPIRATIONS? CHECK OUT MY PRIOR POSTS OF DIFFERENT CAKE POPS BY JUST CLICKING ON THE PHOTOS BELOW!
Well we love strawberries. That is evident in all the strawberry recipes I have in my blog archive. It is the perfect fruit! I was at Krogers a couple weeks ago and they had their summer items clearanced. I am the dollar store and clearance aisle queen, lol! I found these awesome Jelly Belly popsicle molds that had sipper wells. The popsicle syrup that melts is caught in the well. Then you can sip the sweet liquid gold out of the formed spout on one side of the popsicle. I got a mold for 4 popsicles for only $1.75! It was such an awesome price that I bought two of them! Now I had the molds and absolutely had to make popsicles! We made fresh strawberry popsicles a few days ago! Super delicious and refreshing! Who doesn’t love strawberries, water, sugar and lemon juice as the only ingredients?! No preservatives or other additives you can’t even pronounce. The entire family LOVED them! You don’t need popsicle molds to make these. You can go seriously old school and use paper dixie cups with wooden popsicle sticks! Give these sweet, cool treats a try and you won’t regret it! This recipe made 8 full popsicles using the Jelly Belly molds.
Add lemon juice and stir till well combined. Spencer is always wanting to help in the kitchen. Most days he is my sous-chef.Daddy helped Spencer pour the lemon juice into the strawberry mix.
Carefully pour into popsicle molds or into the small paper cups.
Place mold in freezer for at least 4 hours.
If using paper cups, add a popsicle stick after cups are in the freezer for 1-2 hours (set enough to hold the popsicle stick upright). Pop out of mold or rip paper cup away and serve with a smile for a smile!
NOTE:To remove popsicle from mold, place mold in a bowl of hot faucet water. Make sure water comes all the way up the mold without actually being too high to mix with the popsicle itself. Gently rock popsicle out of mold after 45-60 seconds.
I found this recipe for Pecan Pieon Pinterest. Those girls at crockingirls.com are simply amazing! They created a sure-fire winning recipe that literally requires no alterations! After successfully making this, I am going to go back to their website and see what other jaw-dropping recipes they got over there. Be sure to check out their website! What sold me on giving this recipe a try was that it is completely cooked in a crockpot! Perfect for our hot and humid summers where turning on the oven is against our summer house rules, lol! It was so simple to make! There’s very few ingredients yet the end result is a very decadent Pecan Pie that will satisfy your nutty, sweet cravings! Make this today and folks just won’t believe it came from a crockpot!
Line your crockpot with a crockpot plastic liner or foil that has been generously sprayed with non-stick cooking spray. The gals over at crockingirls.com just sprayed their crockpot with non-stick cooking spray.
After reading several comments on the recipe’s original website, I decided I wanted some sort of liner to make it more easier to lift the entire pie out of the crockpot. Probably the best way is to use specially made plastic bags that are meant to be put in the crockpot. I didn’t have any on hand and went with foil. It worked out just fine for me with foil.
Press the uncooked piecrust into the slow cooker (on top of the liner or foil) and up the edge about one inch.
In a medium-sized bowl, combine the rest of the ingredients. Whisk till yolks are broken and all ingredients are well distributed.
Pour into the center of the pie crust slowly. If your pie crust is more than 1/2″ above the pie filling, gently push down the pie crust to 1/2″ or little less above the pie filing. I learned this the hard way with the first pie I made (yes, I’ve made a couple in the past week alone). If your pie crust is way above the filling, it will fold over into the pie filling itself while cooking up. The problem is that the sticky, sweet pie filling then spills over the pie crust and gets down between the foil and the pie crust up underneath the pie. This makes it almost impossible to slip the foil out from under the pie when it is cooked. I am guessing you will have the same problem with a crockpot plastic liner. Even when heavily sprayed with non-stick cooking spray, it was very hard to separate the foil from the crust when the filling got between them. Cover and cook on high between 2.5-3 hours on high. Mine took 2 hours and 40 minutes exactly.
Lift the pie out of the crockpot by grabbing the foil corners or the edges of the crockpot plastic liner and gently place in a pie plate. This really is a two person job with each person grabbing 2 corners. Allow to cool and for the pie filling to set before trying to slip out the foil or plastic liner. Store leftovers in the fridge. Wondering about the crust? I was simply amazed at how perfectly “baked” the pie crust was. Golden brown and cooked throughout. Solid on the bottom and flaky around the edges!
Note: I used a standard round crockpot that was 5-6 quarts in size. If using an oblong crockpot, then allow the pie to cool inside the crockpot. You will probably have to cut the slices in the crockpot and gently remove each slice. Placing the oblong pie onto a cookie sheet may cause the sides to collapse. I can just tell you that a pie made in a round crockpot fit perfectly in a 9-inch glass pie plate.
I was watching the Food Network…or maybe it was the Travel Channel? Oh well, I don’t even know what show it was but someone made a deep fried PB&J with bacon and bananas. It was over the top and looked quite divine! I was in the mood later in the day for something sweet and salty so I came up with a Grilled Peanut Butter Sandwich with Caramelized Bananas. All I can say is…WOW! Sweet caramelized bananas on top of a warm puddle of peanut butter and smashed between grilled cinnamon-buttered bread slices. Yep, I went there and it was fantastic!
In a small skillet, add bananas. Sprinkle brown sugar on top.
Over medium heat, sauté bananas until warmed throughout and caramelized.
In the melted butter, add sugar and cinnamon.
Using a pastry brush, apply the cinnamon/sugar butter to one side of a slice of bread.
Place the bread slice buttered-side down in a medium-sized skillet. Spread a thick layer of peanut butter on top of the bread slice that was just placed in the skillet.
Using a pastry brush, brush the second slice of bread. Place the bread slice buttered-side down in the same skillet (next to the other slice, not on top of it). There will be left over cinnamon butter. Place it in the fridge to use in the near future; like on toast or biscuits. Grill bread slices over medium heat until light brown.
Using a spatula, carefully remove the peanut butter slice of bread on to a plate with the buttered-side down. Pile high the caramelized bananas on top of the melted peanut butter.
Place the other grilled slice of bread on top (buttered-side on top).
Guess the next time I make these I’m going to have to throw on a couple pieces of bacon for added crunch and salty goodness! I’m thinking crunchy peanut butter with peanut pieces would also make this even more awesome!