Happy 2013, folks!
What have I been posting about lately... more baking, less outfits (more baking -> less outfits fit). :) Oh well, fortunately the situation is not too bad after the holidays, but you can definitely tell the difference of how you feel after even a small break from exercising and simultaneously eating whatever you hand reaches first. Most often chocolate...
And what I do is share this super unhealthy caloriebomb with you: gingerbread cake pops with coconut and mint chocolate topping. Nice, huh? :) Actually these are something I made for Christmas, but ran out of time to post about. So let's make them winter cake pops instead. And if you are slimming down for now, you can always try them in February!
GINGERBREAD CAKE POPS WITH COCONUT AND MINT CHOCOLATE TOPPING WOW THAT'S A LONG TITLE
(This is my own variation of cake pops recipes I've tried so far.)
350 g gingerbreads
100 g cream cheese
200-300 g white chocolate
mint chocolate (I used Marianne flavoured Kismet bar I found in my sister's kitchen)
1. Crumble the gingerbreads into small bits and mix with cream cheese. Roll small balls and put in fridge for about 1 hour.
2. Melt the chocolate. Dip the other end of a stick in chocolate before sticking it into a ball. Roll in chocolate and sprinkle coconut flakes or crumbled mint chocolate on top.