Interestingly, my very first blog post here on Hungry Happenings featured a bumble bee made using a corn dog. I had made them for Halloween one year, and thought they’d be a great project to do to launch my new site.
I even have to say that my adversion turned into a bit of an obsession this winter while we were at Disneyland. For lunch on our first day, my husband wanted a corn dog. My exchange student and I wanted pizza. So, we went our separate ways and bought our food then sat down together to eat.
I have a bad habit of wanting a bite of whatever my husband is eating and he is always happy to (well, O.K. willing to) oblige. So, I took my bite and didn’t want to give it back to him. I did, as I had pizza to eat, but from that moment on I couldn’t stop thinking about that corn dog. For those of you who have had a Disney corn dog, ya know what I’m talking about. They are amazing. Needless to say, we enjoyed them two more times during our 3 day visit.
After I took my first bite of one of these sweet corn dogs, I couldn’t stop eating them. I finally had to give some to the neighbor kids, just so I wouldn’t devour them all.
Do you have a food that you think about obsessively?
optional: paramount crystals or shortening, if needed to thin out candy coating
1/4 cup graham cracker crumbs
yellow candy coloring
baking sheets lined with parchment paper (that fit in your freezer)
Squeeze-It mold maker squeeze bottle, disposable pastry bag or zip top bag
Pinch off a heaping tablespoonful of the dough and roll it into a ball. Then shape into a “hot dog.” One cake should yield between 32 and 40 “hot dogs.”
Tip # 1: The Reese’s Peanut Butter Chips can be very thick once melted. I actually like my dipping candy to be a bit thick, but if it’s just too thick, I suggest you add some paramount crystals to thin it out. If you don’t have any paramount crystals, you can add a small amount of shortening.
Stir in graham cracker crumbs.
Dip the end of a lollipop stick into the melted candy coating. Press it gently into one end of your “hot dog.” Slide it in until it goes about 3/4 of the way down the “hot dog.” Allow the candy coating to set.
Freeze the pops for 10 minutes.
Pour the peanut butter candy coating over each “hot dog.” then …
twirl it around a bit over the bowl, allowing the excess candy coating to drip off. Don’t worry about it looking smooth, corn dogs are bumpy.
Tip #2: Being the peanut butter coating is pretty thick, I found pouring it easier than dipping the cake pop into the bowl. Plus, I didn’t want my cake pops to be perfectly smooth, so this method worked great.
Tip #3: I usually dip a few cake pops at a time, then get them in the freezer. If the candy coating sits at room temperature for too long your cake pops will end up with white spots or streaks on them. If you notice the first cake pop, that you dipped, loses it’s shine and is starting to look dry, get it in the freezer.
Melt your remaining 2 ounces of white confectionery coating/candy melts. Color with yellow candy coloring. Pour into a Squeeze-It mold maker squeeze bottle, disposable pastry bag or zip top bag. Drizzle it onto the Cake Pop Corn Dogs. You can, use candy “ketchup” in addition or instead, by using red colored candy coating. Pop these in the freezer for 2-3 minutes until the “mustard” is set.
Store in an airtight container at room temperature for up to a week. You can wrap individual Cake Pop Corn Dogs in clear cellophane bags to give as party favors or serve them in small hot dog baskets.
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Items used to create this project that are available on Amazon.com (commission earned for sales)