In other news, I read a great post on Foodiecrush this morning, where Heidi shared some fun facts about herself that most of her readers didn’t know. I’m stealing her idea and sharing a few interesting tidbits about me. I’d love to hear from you, too, so feel free to leave some facts about yourself in the comments!
1. I lived in Houston for four years, and managed to adopt three stray kittens while I was there. Their names are Cupcake, Otto, and Furpaws. Cupcake crossed in front of my car while I was on my way to happy hour one particularly happy Friday–she only weighed half a pound at the time!
2. I love languages. I speak fluent Spanish (it’s my dream to live in Puerto Rico), and have also studied German and Italian. Portuguese is next on my list.
3. I’m 5’11”, and I’ve been this height since middle school.
4. My fitness goal is to hold plank pose for five minutes, but I’m only up to 1:30 so far. For some reason, I always sing “The Itsy Bitsy Spider” in my head while I’m planking and waiting for my timer to go off.
5. The best trip I’ve ever been on was to Iguazú Falls on the Brazil/Argentina border. I got to see monkeys, toucans, otters, caimans, and even a tarantula. I’ve been obsessed with the rainforest since second grade.
6. As a child, I subsisted on macaroni and cheese, grilled cheese, and chicken fingers. I was pretty picky up until my college years, and I tried my very first hamburger and steak at age 21 while studying abroad in Buenos Aires. I’m now totally hooked on red meat.
7. My boyfriend has a comedy podcast. Sometimes we sit on the couch together and he edits his recordings while I edit my food photos. It’s the best.
8. I hate umbrellas. Unless it’s a monsoon outside, I’d rather just get wet than have to use one.
Thanks for reading my random facts! Now, on to the recipe…
Ingredients (makes about 20 pops):
Crushed peanuts, dyed sugar, crushed candy, and/or sprinkles, for decorating (optional)Supplies:
Combine the peanut butter, sugar, honey, coconut flour, butter, and vanilla in a medium bowl and stir until well combined. Add the chocolate chips, if using, and mix well. I used regular chocolate chips, but they made it hard to insert the lollipop sticks, so next time I will leave them out or use mini chips. Stick the cookie dough in the freezer for about 30 minutes to firm up a little.
When the dough has firmed up somewhat, roll rounded teaspoonfuls of dough into spheres, and place them on a parchment-lined baking sheet. Place the sheet of cookie dough balls in the freezer for 1-2 hours, until firm.
Melt the chocolate in a jar or glass (I microwaved mine for 30-second intervals, stirring in between), and let it cool for a few minutes. When you’re ready to dip the cookie dough balls, remove just a few from the freezer at a time so they don’t soften up too much. Roll one ball between your palms to round it out if it’s too lumpy. Carefully insert a lollipop stick about halfway into the cookie dough ball, pinching a little bit of dough around the stick to help it stay put. Gently dip the ball in the chocolate, turning it to coat completely. Hold the pop still for a minute until almost set–the coating will go from shiny to matte. Then, carefully dip the bottom of the pop into the peanuts, sugar, or sprinkles. Place the finished pop stick side up on a sheet of parchment, or stick it into a block of styrofoam. Repeat with the remaining cookie dough balls.
You don’t have to use lollipop sticks. If you’re not using them, just drop the cookie dough balls in the chocolate one at a time, and use a fork to gently lift them out and place them on the parchment. They will look just like chocolate truffles. If you use this method, sprinkle any decorative toppings onto the balls right after you dip them in chocolate to make sure they stick.
If desired, wrap each cake pop in a cellophane bag and secure with a twist tie. I trimmed my bags so the plastic wouldn’t get in the way when I pushed the sticks into the styrofoam skulls.
If you’re not serving the pops within an hour or so, store them in the refrigerator.
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