Directions

Serving Size: 12

To begin, combine all of your cake ingredients. Prepare a medium bread loaf pan with parchment paper or non-stick spray. Bake cake at 350 degrees for 17-19 minutes or until a toothpick comes out fairly clean. Let cool while you prepare the buttercream. Use a mixer to combine light butter, powdered swerve, almond milk, and vanilla until creamy. Once the cake has cooled, throw the chunks in your food processor or crumble by hand. I cut off the cake edges before I crumbled it because they’re a bit drier and harder than the rest of the cake. Once cool and crumbled, mix in your buttercream until you’re able to form it into balls without it falling apart. At this point you can add in your chocolate chips and mint. You can play around with it as well! I left out the mint on the inside and just added it to the chocolate coating and it was just as good! Form the cake and cream crumble into balls and let set in the fridge for 2 hours. To coat your cake pops, melt your chocolate candy wafers (if you didn’t add mint to the cake crumble, add it here!). DO NOT OVERHEAT YOUR CANDY MELTS, or it will have the opposite effect and will thicken and leave you with an ugly clumpy mess. Heat in 30 second increments, stirring vigorously, and repeat until thin enough to dip. Dip your cakepop sticks in the melted chocolate, and them push it halfway into the cakepop. Once secure, carefully dip the entire cakepop into the chocolate, being careful not to break the cakepop off of the stick. Tap off any excess chocolate before standing up in styrofoam base to let dry. If you’d like to drizzle them with green as shown, simply melt the green candy melts, spoon it into a plastic bag with a tiny hole snipped in the corner, and drizzle before allowing them to dry again. Macros include chocolate coating as well as the drizzle.

Directions

Serving Size: 22

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, and PHC and set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined.
Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie (or use an ice cream scoop, a TB sized scoop was used for macro and portion determination) then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
Bake the cookies for 10-12 minutes.
Remove the cookies from the oven and gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.