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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Snickerdoodle Poppers

More Desserts, Vera's Recipes

“Me or your blog. Choose! I really don’t have the strength to fight the diet when you talk all the time about the treats you have to try” my husband was decisive a few days ago.

I really made a mistake. If you read my post about Chocolate Peanut Butter Parfait, then you know the story behind my husband’s diet. Oh, if I had a dollar for each of them 😕 Three days of rigorous eating and then the fourth day, everything falls apart in a pile of chocolate and candy. This morning, it was day 10 and Darko had broken none of the rules.

Snickerdoodle Poppers

But, my blog couldn’t stand still because of his diet. The solution was a quick dessert which is prepared in 15 minutes and eaten even quicker than that. My husband will only be able to view the photos on my blog and shed tears because of the heaven he missed.

And this time the solution was 15 minutes Snickerdoodle Poppers which I had not made until now. The plan was perfect: 5 minutes to prepare the kitchen, 15 minutes for baking the Snickerdoodle Poppers, 20 minutes of taking photos and 15 minutes for getting the kitchen back in the old state 😕  After that, an escape to my friend, where we will hide the last traces of Poppers enjoying them with coffee. All in all, two hours, which is exactly the amount of time my husband spends on a badminton training session.

Snickerdoodle Poppers

Done and done 😕 As soon as Darko closed the door, everything started to go to plan so the prepared paste for the Snickerdoodle Poppers was quickly filling the kitchen. As soon as the baking was over, the next step was to roll them in cinnamon and sugar. The first ones were already cool and ready to for a beautiful filling with chocolate and vanilla pudding .

Another look at the clock. It’s 25 minutes! Everything was still according to plan. A few photos and in no time I was at my friends place with the poppers, and she was already waiting with hot coffee.

“Mmmmmmm, these Snickerdoodle Poppers are beautiful. I simply wish your husband was on a diet for a few more weeks” my friend was joking around. Tanya and I were munching the poppers and sipping the coffee with huge enjoyment.

A few hours later, my husband remembered the blog in a conversation!

“Vera, thanks for making a break in the blog for a few days, it’s really hard when you make your treats and I’m on a diet. I hope that your blogging friends won’t be mad at me” said Darko.

“It doesn’t matter! We’ll find a solution. It’s good that the diet is going to plan. The blog can wait” I answered laughing inside myself and thinking of the expression on his face when he reads this post about 15 minutes Snickerdoodle Poppers 😉

Snickerdoodle Poppers




Snickerdoodle Poppers

Yields 30

Simple, homemade snickerdoodle poppers with creamy vanilla-white chocolate filling

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Ingredients

1 1/4 cups all-purpose flour

2 teaspoon baking powder

1/4 tespoon salt

1/4 cup milk(room temperature)

1/4 cup plain yogurt (room temperature)

1/4 cup granulated sugar

3 tablespoon butter (melted)

vegetable oil (for frying)

For coating:

2/3 cup granulated sugar

1 1/2- 2 teaspoon cinnamon

For filling:

1 box of instant vanilla JELLO

4oz. white chocolate


Instructions

  • Combine 2/3 cup sugar and cinnamon and set aside.
  • In a small bowl whisk together flour, baking powder and salt.
  • In a medium mixing bowl whisk together milk, plain yogurt, sugar and melted butter. Stir in dry ingredients and mix just until combine.
  • In a medium pot heat about 2” vegetable oil at 350 F.
  • Roll out about 1/2 tablespoonfuls dough into ball with your hands (roll it gently) Place dough ball into oil and fry until golden brown ( flip the ball when it’s golden brown to cook evenly both sides). Work in small batches because you have to work fast.
  • Transfer baked balls onto a paper towel lined plate to drain, then roll in cinnamon sugar mixture. Repeat this process with remaining dough.
  • Prepared instant jello and mix in melted white chocolate. Transfer it into a pastry bag with filling tip.
  • Using a filling tip, poke the poppers going about halfway in and then squeeze the filling.
Recipe Type: Dessert

 

41 thoughts on “Snickerdoodle Poppers

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    1. Hi Melissa,I don’t know what you have on hand, maybe sour cream… You can use just milk, but yogurt makes them moist and softer than just milk.You may have to add a little flour or reduce the amount of milk that you use in place of yogurt because the dough will be too thin.I hope this will help 🙂

  1. Love your site! Not being a fan of yogurt or vanilla pudding…do you think i could just bury some white chocolate in the dough before I fry it?

    1. Yogurt doesen’t even taste in it, it’s just use to make the poppers softer and moist.
      I don’t know about frying them with chocolate, I think it might leak out, but you can try and let me know.

  2. these sound lovely!!! how long do they keep? do they need to be refrigerated? i am thinking these would be great for a bake sale my office is having.

  3. These poppers look wonderful. However, I’m a little confused. Throughout your introduction before the recipe, you use the term “baking”, but the poppers are fried in the recipe. Can you clarify?

  4. Hey love this!! Do you think they will keep if they are shipped for a gift? Or would you not risk it due to the perishable filling?

    1. In response to those asking if they will last unrefrigerated and specifically LORI WEAVER wondering about shipping them, if you were to use a purchased, prepared pudding – like the JELLO PUDDINGS which are sold on store shelves unrefrigerated, I would think they would be fine for some time out of the fridge or to be shipped … perhaps stored in a sealed, air-tight container.

  5. I like the simplicity of this technique. Like Sandy, not a white chocolate fan (or for that matter, instant pudding, tho understand you are trying to make them simple to make). I think the pastry cream would be a great filling. I think I’ll swap out china 5 spice for the cinnamon and fill with lemon curd.

  6. As a Grammy I’m well equipped with “popper” pans, this would alleviate the frying. Then stuff them as directed when they’re cool…..do you think it would work as well?

    1. Hi Crystal, I haven’t tried, but I think it’s better to fry them in oil, I think this batter won’t work well in a cake pop maker.

  7. Hi…..I think this is a wonderful recipe. However, just to clarify, I believe when you say “Jello” you are referring to the NAME BRAND of the PUDDING you are using, right? I mean, JELLO is the name brand, not the product and this could be confusing to some people. Jello (not the name brand) is gelatin, not pudding. Maybe something to think about and clarify in your recipe…

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