I continue to order Family Circle, even though it’s not a food magazine. They feature food on their cover so often (it’s a great draw, right?), and I’ve found that they share quite a few recipes that always sound good to me. Hopefully this means they have a good recipe-writing team! The April 2012 issue highlights “32 Ways to Clear the Clutter,” “Healthy Slow Cooker Suppers,” and “50 Under $50 Decorating Ideas.” Again, the photo on the cover doesn’t have anything to do with the main features, but I’m assuming they were hoping that those desserts would help sell the April issue. They were probably right-on with that thinking since they all look pretty desirable. The desserts on the cover are part of a feature called, “Sweet Success,” which is sharing information on the Great American Bake Sale to raise money for Share Our Strength (an organization devoted to ending childhood hunger in America). It’s too bad that wasn’t a focus of the cover!
Other recipes I’d like to try in this issue: Chicken Paprikash with Spaetzle, Pulled Buffalo Chicken Sliders (slow cooker), Chinese Hacked Pork (slow cooker), Chicken Tostadas with Pickled Red Onion, Caramelized Onion Quiche and Key Lime Mini Cupcakes. You can find all of the recipes mentioned here on the Family Circle website. I chose the Cookie Pops to feature from this cover of sweets since those looked like the best treat to me. Read my notes below to see what I thought of this recipe.
Yield: 2 1/2 dozen pops
Prep Time: 45 min + chill time
Cook Time: 14 min
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
2 cups powdered sugar
3/4 cup (1 /2 sticks) unsalted butter, softened
1 tablespoon milk
30 lollipop sticks
Preheat the oven to 350 degrees F.
1. To make the cookies: Whisk together the flour, baking soda and salt in a medium bowl. With an electric mixer, beat together the butter and brown sugar on medium-high speed for 1 minute. Add the egg and beat until smooth. On low, beat in the vanilla and flour mixture just until blended. Stir in mini chips. Drop the batter by the teaspoonful onto two large baking sheets (you should have 5 dozen cookies). Bake for 14 minutes, or until slightly browned. Cool 1 minute on pans, then transfer directly to a rack to cool completely.
2. To make the filling: On medium speed, beat together the powdered sugar, butter and milk until a smooth, thick frosting is created.
3. Assemble the cookie pops: Spread about 2 teaspoons of the filling onto the flat side of one cookie. Press a lollipop stick into the frosting, then sandwich with a second cookie (flat side down). Refrigerate until firm.
*For the cookie dough, I used a spring cookie dough scooper in an attempt to get the cookies as evenly sized as I could. I also tried to spring them onto the cookie sheet so they were a nice round shape. I didn't want my cookies to come out misshapen.
*I did indeed get 5 dozen cookies from the dough.
*I dotted a few additional mini chocolate chips onto the top of each mound of dough, knowing that I wanted them to be visible in the baked cookie.
*I purchased the lollipop sticks at my local baking supply shop. I think you can also pick them up at craft stores like Michael's.
*The recipe was very straightforward- bake the cookies (no problems there), mix the filling (easy), and assemble the pops.
*Refrigeration is a necessary step since you want the filling to firm up and hold those two cookies nicely together for ease of eating as a pop.
*To make the final product a little prettier, I tied a simple ribbon around each stick.
*You could totally adapt this recipe to be gluten-free-- just use your favorite gluten-free chocolate chip cookie recipe!Nutritional Information per serving:
Serving size: 1 cookie pop
Calories per serving: 153
Fat per serving: 9g
Saturated Fat per serving: 6g
Sodium per serving: ,span class="sodium">45g
Fiber per serving: 0g
Protein per serving: 1g
Cholesterol per serving: 27mg
Carbohydrates per serving: 17g
Source: Family Circle, April 2012
This recipe was a very big hit. I made them to add to a dessert table after a school event. I watched the kids head to the dessert table after the event, I looked away for a second or two, and they were completely gone. Just like that! The kids loved them. We sampled one as a family, and I must say that we loved them too.
Did this recipe deserve the cover spotlight?
Absolutely. I think they should have been the star of the cover all by themselves. Such a fun recipe!