Little Lamb Cake Pops

One Year Ago:  Italian Pasta Salad

Have you ventured into the cake pop world yet?  I have and am completely hooked.  They are so easy and fun and what you can do with them is only limited by your imagination!  Bakeralla has these cute lamb pops and I instantly knew that I would be making them for the kids at Easter. 

Ingredients:

• 1 box cake mix (cook as directed on box for 13 X 9 cake)
• 1 (16 oz) can frosting
• Wax paper
• White candy melts
• Sugar pearls 
• Licorice-flavored gumdrops, cut in half (heads)
• Licorice sticks, cut into 1/2-inch long strips and then in half (legs)
• Tiny heart sprinkles (noses)
• Rainbow chip sprinkles, pick through for the brown ones (ears)
• Lollipop sticks
• Styrofoam block

Directions:

After the cake is cooked and cooled completely, crumble it into large bowl.  Mix the frosting thoroughly into the crumbled cake.  You do not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.

Roll the mixture into 1-inch balls.  Place on wax paper covered cookie sheet. (Should make 45-50)

Melt the chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)  Dip the tip of your lollipop sticks in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)  Place them in the freezer for a little while to firm up.

Meanwhile, prepare the candy.  Dip the end of a toothpick in the melted chocolate, apply it to the back of a heart sprinkle and attach it on a gumdrop to make the nose.  Using the same toothpick, dip the end into the melted chocolate and dot two eyes.  Place some melted chocolate on the bottom of two brown rainbow chip sprinkles and attach them to the gumdrop to make the ears.  Repeat with the remaining candy until you have about 45 to 50 heads. 

Once the cake pops are firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. When the candy coating is just about to harden, attach the face and legs and sprinkle the sugar pearl candy all over.  Repeat with the remainder of the cake pops. 

Place in a styrofoam block to dry. 

Enjoy! 

Roasted Rosemary-Garlic Leg of Lamb

I did it. I roasted my first leg of lamb. I have never tasted lamb before and boy, was it delicious! I would liken it to an expensive, tender, juicy cut of beef. Yet another thing to cross off of my to-cook list! We didn't tell our daughter what it was at first just in case a certain nursery rhyme that I sing to her every night kept her from eating it. She loved it and so did my husband. We did tell her what it was while I was cleaning up after dinner and she was completely fine with it. The price of lamb in general is a little too high for my liking. The next time it goes on sale, I am definitely picking it up, though! I served this with my pink beans and asparagus dish.



Ingredients:

• 2 lb boneless leg of lamb roast
• 2 tbsp dried rosemary
  
• 1/2 tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

Directions:

• Remove the leg of lamb from the refrigerator and allow it to sit for about 20 to 30 minutes to reach room temperature.

• Preheat oven to 325 degrees.
  
• Season the lamb with the rosemary, garlic, salt and pepper.
  
• Roast for 45 minutes per pound, or to 10 degrees below desired temperature (I cooked my lamb to 145 degrees).
  
• Remove the lamb from the oven and cover it with tin foil. Allow the lamb to rest for 10 minutes before slicing.

• Enjoy!

Madelyn Rating:
"Good!"