Donsuemor Madeleine Cheesecake Pops

Donsuemor Madeleine Cheesecake Pops requires roughly 40 minutes from start to finish. One portion of this dish contains around 9g of protein, 21g of fat, and a total of 328 calories. For $1.24 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. Several people made this recipe, and 9895 would say it hit the spot. If you have vanillan extract, white chocolate chips, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Daydreamer Desserts. Overall, this recipe earns a not so amazing spoonacular score of 19%. Similar recipes include Cheesecake Pops, Cheesecake Pops, and Cheesecake Pops.

Servings: 12

Preparation duration: 40 minutes

 

Ingredients:

12 lollipop sticks

14 Donsuemor Traditional Madeleine Cookies

4 ounces cream cheese

1 tablespoon granulated sugar

¼ teaspoon vanilla extract

12 ounces white chocolate chips

Equipment:

bowl

double boiler

broiler

stove

Cooking instruction summary:

Finely crumble cookies with your hands in a medium sized bowl. Add cream cheese, vanilla extract, and granulated sugar. Mix well and form 1 ounce balls.Place cheesecake balls on a small tray and transfer to the freezer for 15-20 minutes. While cheesecake balls are chilling prepare the white chocolate ganache.Pour white chocolate chips into a small bowl and place over a double boiler over low heat. Stir until melted.Remove double broiler from the stove and place over a heat-safe surface. Remove a few cheesecake balls from the freezer at a time and place a lollipop stick into each one.Dip pops one at a time into the melted chocolate, gently shake to remove any excess chocolate and dip into jimmies. Repeat until all cheesecake pops have been coated.Transfer to the fridge until ready to serve.

 

Step by step:


1. Finely crumble cookies with your hands in a medium sized bowl.

2. Add cream cheese, vanilla extract, and granulated sugar.

3. Mix well and form 1 ounce balls.

4. Place cheesecake balls on a small tray and transfer to the freezer for 15-20 minutes. While cheesecake balls are chilling prepare the white chocolate ganache.

5. Pour white chocolate chips into a small bowl and place over a double boiler over low heat. Stir until melted.

6. Remove double broiler from the stove and place over a heat-safe surface.

7. Remove a few cheesecake balls from the freezer at a time and place a lollipop stick into each one.Dip pops one at a time into the melted chocolate, gently shake to remove any excess chocolate and dip into jimmies. Repeat until all cheesecake pops have been coated.

8. Transfer to the fridge until ready to serve.


Nutrition Information:

Quickview
248k Calories
2g Protein
15g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
248k
12%

Fat
15g
23%

  Saturated Fat
8g
50%

Carbohydrates
25g
9%

  Sugar
19g
22%

Cholesterol
18mg
6%

Sodium
120mg
5%

Get Enough Of These
Protein
2g
6%

Vitamin B2
0.13mg
8%

Phosphorus
73mg
7%

Calcium
71mg
7%

Vitamin K
5µg
5%

Vitamin B1
0.06mg
4%

Selenium
2µg
3%

Potassium
116mg
3%

Vitamin A
163IU
3%

Vitamin B12
0.19µg
3%

Folate
12µg
3%

Vitamin B3
0.63mg
3%

Manganese
0.06mg
3%

Vitamin B5
0.27mg
3%

Iron
0.43mg
2%

Vitamin E
0.35mg
2%

Zinc
0.33mg
2%

Copper
0.04mg
2%

Magnesium
6mg
2%

Vitamin B6
0.03mg
2%

Fiber
0.33g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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