Halloween Highlight: Frankenstein Marshmallow Pops

Happy Halloween! Wishing you and yours a fun and safe night!


Frankenstein Marshmallow Pops
– Large Marshmallows
– Green Melting Chocolate
– Chocolate sprinkles
– Black food-safe pen, black food coloring, or black gel frosting
– lollipop sticks

1. Press one large marshmallow onto each lollipop stick.
2. Melt green chocolate and pour into a large drinking glass.
3. Submerge marshmallow pops and tap off excess chocolate.
4. Dip top of marshmallow into sprinkles.
5. Place in styrofoam until chocolate hardens.
6. Using a food-safe black pen, draw on eyes, mouth, and stitch marks


what did y’all think about these daily Holiday mini-posts? Leave me a comment below on your thoughts and if you’d like to see the same thing happen for Thanksgiving and Christmas!


Halloween Highlight: Spooky Krispie Pops

Three ingredients, ten minutes, and a look that says “yea, I’m a Halloween treat professional!” You know what to do….


Spooky Krispie Pops
– Halloween colored straws or lollipop sticks
– 1 box Rice Krispie Treats
– Chocolate chips, melted
– Halloween Sprinkles

1. Skewer Rice Krispie treats with a straw/lollipop stick.
2. Dip about 1/3 of the Rice Krispie treat into melted chocolate.
3. Sprinkle with Halloween Sprinkles.
4. Push into a styrofoam block or set sideways in the slots of your (unplugged) toaster/something that will keep them upright.
5. Refrigerate or let sit until chocolate is firm.


Until tomorrow….like and comment below!

Halloween Highlight: Mummy Pretzel Pops

What’s White, crunchy, and wrapped up tight? Mummy Pretzel Pops!


Mummy Pretzel Pops
– Pretzel Rods
– White Melting Chocolate
– Mini Chocolate Chips

1. Line a baking sheet with parchment paper.
2. Pour melted white melting chocolate into a tall drinking glass.
3. Dip pretzel rods into chocolate, then lay on parchment.
4. Place two mini chocolate chips onto top of pretzel rods to create “eyes”. Set aside to let chocolate harden. Refrigerate if need be.
5. Using a piping bag or fork, drizzle extra white melting chocolate over pretzel rods to create mummy “wrapping”. Avoid drizzling over the “eyes”
6. Refrigerate until chocolate is set.


Until tomorrow…like and comment below

Chocolate Covered Strawberry Cake Pops

Nothing says “sweet” like a Chocolate Covered Strawberry.

They’re a reminder of early summer and fond memories of U-Pick farms and time with loved ones, for me.

With the temperature cooling off in the East, while shooting up to record highs in the West, I thought the perfect dessert for both occasions would be a play on one of summer’s most popular treats.


These cake pops are light, fruity, and decadent with their dark chocolate coating. Try them out this week for a reminder of the best days of summer.

Chocolate Covered Strawberry Cake Pops
– 1 box strawberry cake mix, prepped per box directions, baked, and cooled
– 1 can white frosting
– Dark chocolate candy melts
– Red candy melts, for decorating

1. Crumble cooled cake and mix with 1/2 can of frosting. If too dry, keep adding frosting a scoop at a time until a playdough-like consistency is achieved.
2. Roll into 1 inch balls and place on a parchment-lined baking sheet.
3. Dip the end of a lollipop stick in a bit of melted chocolate and place into cake balls. Continue for all cake pops.
4. Freeze tray of cake pops for 30 minutes while melting dark chocolate candy melts.
5. Submerge cake pops into melted chocolate, then place on parchment-lined baking sheet. Continue for all and refrigerate for 10 minutes.
6. Melt red candy melts and drizzle over cake pops. Refrigerate for 10 more minutes or until all chocolate is set.


If you like strawberry-picking and chocolate covered strawberries “like” this post and share your photos on Instagram or in the comments with #thedessertproject


Hey y’all! How was your week? I hope filled with scrumptious sweets!

Don’t you just love eating treats that remind you of your home and childhood? I was asked by a wonderful friend of mine to make these Buckeyes for another Ohio friend of ours who is having her birthday this week.


I normally make these for the start of Ohio State University’s football season, but who can resist when asked so nicely! All being born-and-bred Ohians, it’s a right of passage to make these delectable little candies. They are rich, peanut-buttery, and sweet; not to mention they represent everything holy in my world 😉

Try these out even if you’re not an Ohio native or Buckeye Football fan like me and mine are. Think Reese’s, but creamier…drool…

– 1.5 cups creamy peanut butter
– 2 sticks (1 cup) softened butter
– 1 Tablespoon vanilla
– 5-6 cups powdered sugar
– 1-1.5 bags chocolate chips

1. In a mixer, combine peanut butter, softened butter, and vanilla. Mix well.
2. Add in powdered sugar one cup at a time until dough looks slightly crumbly, but forms a solid (but not sticky) dough when pinched with your fingers.
3. Form into one inch balls and place on a wax paper or foil lined baking sheet.

4. Insert a toothpick into the center of each peanut butter ball.

5. Freeze for 30 minutes. This is imperative for easy dipping!!
6. Melt chocolate in a microwave safe glass or measuring cup.
7. Carefully dip peanut butter balls until 2/3 covered.
8. Place back on baking sheet and freeze until chocolate sets.
9. Carefully remove toothpicks. You can try to smooth out the PB, but I just leave the holes. They add character.
10. Store in freezer for safe keeping (and slower devouring to save your waistline 😉 )


If you are from Ohio or love the Buckeyes (even just these candy ones!) “like” this post and share your photos by tagging them with #vcdessertproject on Instagram or posting in the comments below!

Salted Chocolate Cake Pops

Boy oh boy…you’d think I’d learn, but noooo! I hop on Pinterest or YouTube, see adorably decorated cake pops and go, “I can make those! Cake pops are easy!”

And then reality hits, I’m covered in chocolate, and there’s the poor clumps of cake pop that didn’t make it through the war process.

For now, though, here are the few cake pops that made it to photographing!


Now, I know that this time around, my problem was that I used too much frosting in my pops (a whole can…) They were too soggy for dipping despite me trying to freeze them overnight. Don’t make the same mistake I did. It’s tempting, but it’ll make the process so much more difficult!!

Albeit this week being a little more…interesting…these cake pops still turned out deliciously sweet and salty!

Salted Chocolate Cake Pops
– 1 box white cake mix, prepared per directions
– 1/2 can Chocolate frosting (I used the new chocolate caramel frosting from Hershey’s and I think it gives great depth of flavor to this recipe)
– 1 package dark chocolate candy melts
– lollipop sticks
– Sea salt

1. Crumble baked and cooled cake and combine with frosting until well mixed.
2. Using a small scoop, form 1 inch touch balls of dough.
3. Place balls onto wax paper lined baking sheet and freeze for one hour.
4. Re-roll balls in hands to form smooth round pops.
5. Melt a bit of chocolate and use to insert sticks into pops. Chill for 10 minutes.
6. In a tall glass microwave-safe container, melt Candy Melts. Submerge pops and tap off excess.
7. Place back on wax paper or in styrofoam to set. While chocolate is still went, sprinkle with a pinch of sea salt.
8. Cool in refrigerator until chocolate hardens.

Keep in mind, you’ll want a glass of milk or coffee with these. They are rich, chocolatey, and dense.


Y’all, if you’ve got a secret on how to make foolproof cake pops I’d love to hear ’em in the comments below and make sure to “like” this post if you want to see more like it!

Cookie Dough Truffles

It’s Sunday at 4:30 p.m. And all I can think is, ” where has this weekend gone?!”

With DIY bathroom renovations in full swing here, we have barely rested for the past 3 weekends. This weekend got the best of me and I had planned to make a different delicious treat, but just ran out of time and energy, so I swapped out my plan for these delectably rich Cookie Dough Truffles instead; win-win, right?!


Being that I had about 10 minutes to make these between drying time in our DIY project of the weekend, I kept it simple and didn’t roll them in cocoa or sprinkles, but the combos for these truffles are endless! Just thinking about peanut butter cookie dough dipped in dark chocolate and rolled in chopped honey-roasted peanuts has my mouth watering!

Cookie Dough Truffles
– 1 package refrigerated, pasteurized cookie dough
– Melting Chocolate
– Toppings (optional, chocolate drizzle, nuts, sprinkles, cocoa, coconut, etc.)

1. Roll cookie dough in 1 inch balls. Place on wax paper or nonstick foil and freeze for 30 minutes.
2. Melt melting chocolate per package directions.
3. Dip cookie dough balls in chocolate until well coated. Tap off excess and immediately roll in toppings. If drizzling with chocolate, wait until truffles have set.
4. Set completed truffles back on wax paper/foil and freeze until set.


I had to put mine on a skewer so the chocolate wouldn’t melt all over me, and my lips were covered in gooey chocolate, but it was deliciously rich and warranted an immediate glass of milk.

Let me know what you think of this quick and easy truffle recipe and make sure to share your comments and photos!