How To Make Cake Pops [Using a Weston Baking Mat]

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Using the Chocolate Beet Cake Recipe, you can make Chocolate Beet Cake Pops. They’re definitely sweeter and less healthy, but hey - they’re delicious!

You’ll need fair trade, organically-certified chocolate chips or chunks and lollipop sticks. We took half of our cake (we ate the other half!), crumbled it, made another batch of the icing with a Weston Food Mill, and added the icing to the crumbled cake.

Next, roll the cake into 1” balls. Melt one cup of chocolate in a double boiler with a little butter. Dip a cake ball a quarter of the way into the chocolate, insert a lollipop stick in the middle of the chocolate, and let dry. Repeat for all of the cake balls. Once dry, insert the entire cake ball into the chocolate and coat with hazelnuts. Turn upside down on a Weston Silicone Baking Mat (much more eco-friendly than parchment paper – it’s reusable!) set over a baking sheet and place in the freezer for about an hour to set. Indulge.

Tools:

Weston Stainless Steel Food Mill              Weston Silicone Baking Mat

Recipes: Zapple Pie

Prep Time: 40 min (with crust)
Cook Time: 40 min
Makes 2 pot pies

Ingredients
2 pot pie-sized homemade crusts
(see the recipe for Pie Crust for a Pasta Machine or see my recipe for Pumpkin Pie for a standard homemade crust recipe)

3 zucchini
2/3 cup fresh lemon juice
1/2 cup flour
1 stick unsalted butter
1 1/4 cup brown sugar
1 1/2 teaspoons cinnamon



Preheat oven to 375 degrees. Peel zucchini, then slice with a Weston Mandoline Slicer with the waffle blade attachment.

In a medium saucepan, cook zucchini until tender in lemon juice. Add flour, butter, sugar, and cinnamon and continue to cook until thickened.

Pour the filling into the crust, then cross stripe with lasagnette shaped dough strands made with the Roma by Weston Pasta Machine with a Lasagnette Attachment.  

Bake at 375 degrees for 40 minutes, or until strips are fully baked.

Recipes: Pie Crust for a Pasta Machine

Prep Time: 20 min
Chill Time: 40 min
Pre Bake Time: 10 min
Makes one pie or two pot pies

Ingredients
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups semolina
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Preheat oven to 375 degrees. Sift together flour, salt, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Chill for 40 minutes.

Roll out a third of the dough with a Roma by Weston Traditional Style Pasta Machine or a Roma by Weston Electric Pasta Machine. You only need to roll it through about half of the thickness settings. Spread over a pot pie tin. Roll out another third for the second pot pie tin.

Use the remaining third to make lasagnette shaped cross stripes for the top of the pie. To make the strips, roll the last third through the machine, then roll it through the lasagnette attachment.  

For a single large pie crust, simply roll a third of the dough through and cover half of the tin with it. Then roll another third of the dough through and cover the other half of the tin. Seam the two sheets together with your fingers. Complete the same steps for the cross striping.

Recipes: Ginger Pumpkin Roulade

 Ginger Pumpkin Roulade

Serves 6-8  Prep Time: 45 min  Bake Time: 10 min

Ingredients
Filling                                                                       Cake
1/2 pound fresh pumpkin, cubed                         1/2 pound pumpkin puree             
(preferably a Cinderella Pumpkin)                        1 cup flour
12 ounces mascarpone cheese                             1/2 teaspoon baking soda
6 tablespoons unsalted butter                              1/2 teaspoon baking powder
2 tablespoons heavy cream                                   1/2 teaspoon salt
1/2 cup brown sugar                                    1 teaspoon cinnamon
2 teaspoons cinnamon                                 1 teaspoon ginger
1/4 teaspoon nutmeg                                  1/2 teaspoon nutmeg
1/2 teaspoon ginger                                    3 eggs
1 tbsp crystallized ginger                              1 cup brown sugar

To cube a pumpkin, see the page for Cutting an Acorn Squash. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour half into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare and bake the cake. Then, puree the remaining pumpkin without any other ingredients.

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together eggs and brown sugar. Add in the dry mixture and the pureed pumpkin. Pour it onto a baking sheet with a Weston Baking Mat on top and bake ten minutes or until an inserting toothpick comes out clean.

Remove the cake from the oven and roll up in the baking mat. Allow the cake to cool completely. Once it has cooled, carefully unroll it. Spread the chilled filling over it and remove from the baking mat. Carefully roll it back up, creating the roulade. Spread the remaining filling over the top and sprinkle with a pinch of cinnamon and crystallized ginger. To preserve, store in a Weston Vacuum Dome and place in the refrigerator.

Recipes: Acorn Squash Soup Bowls

Acorn Squash Soup Bowls
Serves: 2-4 Prep Time: 30 min  Cook Time: 50 min


Ingredients
2 acorn squash
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon mascarpone cheese
1 teaspoon nutmeg
1/2 teaspoon fresh parsley
2 tablespoons freshly grated Parmesan cheese


Preheat oven to 375 degrees. Cut top off of acorn squash (2 large servings) or cut in half (four smaller servings). Click here for tips on cutting acorn squash. Set squash bowls on Weston Baking Mat on baking sheet.
Spoon out insides of squash and separate out seeds. Put insides, heavy cream, and mascarpone cheese into Roma by Weston La Petite Saucemaker and Food Strainer. Season with nutmeg and parsley and bring to a simmer in a small saucepan.

Pour soup into squash bowls and bake for 40 minutes, or until soft. Sprinkle with freshly grated Parmesan cheese and bake for an additional 10 minutes, or until melted and browned.

Serve immediately.