Strawberry Lollipop Cookie Recipe

(makes 10 giant cookies)


1 Pillsbury strawberry cake mix

2 eggs

1/3 cup oil

sprinkles (optional)

10 Popsicle sticks


Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.

Add cake mix, eggs and oil until well combined.
Add sprinkles if desired.
Using a ice cream scoop place ONLY 5 cookies on each cookie sheet, shape into a circle and add sprinkles to the top.
Stick the Popsicle stick in as far as you can without going through to the top.


Dark Chocolate Raspberry Dipped Marshmallow Recipe



1 bag of regular size marshmallows

1 bag of Wilton Dark Chocolate Raspberry candy melts



paper heart topper (optional)


If desired hot glue a heart at the tip of the skewers to create a topper.

Place candy melts in a microwave safe bowl ( I only used half the bag for 20 marshmallows) Heat until completely melted. Dip marshmallows in melted candy, using a spoon take off some of the excess chocolate from the bottom and place on a piece of wax paper. This will give the candy time to thicken so your sprinkles don’t slide off. I did 5 at a time. Starting with the first one dipped I then dipped the chocolate dipped marshmallow into the sprinkles and placed them on the serving tray. Place the finished marshmallows in the refrigerator for 5 minutes to help speed up the drying process. Now you can skewer the marshmallows. TIP: Make sure you are coming straight down to skewer. This will help the skewers to stay straight.