For this months Daring Bakers Challenge Elle and Deborah selected Cheesecake Pops. They are little cheesecake morsels on a stick, dipped in chocolate and decorated how you wish.

They are very rich and they would have to be served straight out of the freezer. I fear they would fall off the stick on a warm day, as it is today, in the OC. The cheesecake was easy to make but I the dipping was a bit of a struggle. I added some pink sugar to pretty them up, plus it added a bit of a crunch to the bite.

Check out some of the other Daring Bakers here.

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Easter Candy was the ingredient for this month’s MasterBaker event. I know, Easter has come and gone. What can I say it has been busy at work! One of my favorite treats are the malted milk eggs. I finally decided that the Malted MIlk Cheesecake might recreate the flavor.

I recruited my niece and nephews to help me the night before Easter. We melted chocolate, whipped cream cheese, and crushed Lorna Doone’s into a buttery crust. We tried to keep from double dipping and tasting. Really we did.

Finally, off to the oven for nice long warm bath and then cooled overnight in the refrigerator.

I topped off with some Easter eggs. Never wait until Easter Eve to buy the beloved Malted Milk Eggs. There were none to be found. So I topped with chocolate eggs.

The result was subtle, rich, creamy chocolate. Without the Easter eggs this is a fine dessert anytime of the year.

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