Biscoff Cookie Dough Pops
Do you buy your mother flowers on Mother’s Day? Well, how about making some instead. These Biscoff Cookie Dough Pops are perfect for a special occasion and a special person. Kids can also get in on the action, if they don’t eat all the cookie dough first. It is pretty irresistible. If you like Biscoff Cookie Spread, you are going to love Biscoff Cookie Dough. It’s a wonderful combination of Biscoff flavor and raw chocolate chip cookie dough (don’t worry, no eggs involved). You’ve gotta try it!
Even if you don’t want to make the flower pops, you can still make regular round pops or truffles with this cookie dough recipe. I think I like it even more than the plain cookie dough recipe I used for my Cookie Dough Bunny Truffles. I use Wilton’s meringue powder as my egg replacer, so these are egg free and totally edible raw.
The dough is not heavy. It doesn’t feel a ton of bricks. It light, fluffy and oh so good. You get the flavor of Biscoff, but less sweet. I love to bake with Biscoff, but by itself it’s sometimes a little too sweet. In this recipe I substituted some of the sugars for Biscoff so the sweetness is reduced. You could just grab a spoon and eat the whole bowl while watching tv or you can make some pretty flower pops like I did.
I bought these silicone lollipop molds at Walmart during the Easter season. Each pack came with 2 mold of 6 pops each with space to add a lollipop sticks which were included. I don’t make candy lollipops, but I knew I could use it to make cookie dough pops.
I just sprinkled some flour into the molds and shook out any excess. Then took a bit of dough and started pressing it into the molds until it was flush. To add the sticks, I first dipped them in some melted candy coating and then pushed them into place while placing my hand over the dough so the stick would go in straight. After that, it was time to pop them in the freezer. The first batch I left in there 4 hours because I was busy with other stuff, but the Bunny Truffles I had only placed in the freezer for a 1/2 hour and they were firm enough to remove from the mold. I all depends on how cold your freezer is.
You have to stretch and tug the silicone to loosen the pops. They came out great. Then it was time for dipping and decorating. You have to bring out only a few at a time from the freezer so the dough stays firm. My kitchen was very hot yesterday, so I had to be careful because once the dough softened up too much it fell off the stick. Also make sure your candy melt is not too hot.
These are the three colors I used, but there are lots of different colors available. I also added some colored sugar crystals which I had in the pantry, to some of the pops. You add the crystals before the candy melt fully sets. Once the candy melt was set, I used a disposable candy decorating bag to pipe on the centers. Usually the candy melt sets fast, but like I said my kitchen was a little warm yesterday so I ended up having to place all my pops in the fridge to get the coating to harden. The weather here has been brutal this week. I also though of using pastel M&Ms for the centers, but I didn’t have any on hand.
To give the flower pops a little more special treatment I placed them in cupcake. You can make any cupcakes you want and add some green frosting, then tint some coconut flakes with some green dye to make it look like grass and adhere them to the frosting. Just place the coconut flakes in a Ziplock bag, add some food coloring and shake it up. This is something the kids can do. Or if you want you can just make the pops and maybe add a cute paper leaf to the lollipop stick with a message. Whatever you do, enjoy your pops and make sure to share!
Biscoff Cookie Dough Pops
by The Sweet Chick
Prep Time: 2 hours
Keywords: no bake biscoff chocolate chips candy melt Mother’s Day pops truffles American spring
Ingredients (52 pops)
For the cookie dough
- 2/3 cup unsalted butter, room temperature
- 2 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1/4 cup Biscoff cookie spread
- 1/2 teaspoon vanilla extract/paste
- 2 teaspoons meringue powder ( I used Wilton’s)
- 2 tablespoons water
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
For the candy coating
- 1 package (16 oz.) Candiquik Vanilla candy coating (white)
- 1 package (12 oz.) Wilton’s Candy Melt wafers (pink)
- 1 package (12 oz.) Wilton’s Candy Melt wafers (yellow)
Tools needed
- silicone flower pop mold
- 52 lollipop sticks
- 1 box (12) Wilton’s disposable candy decorating bags
Optional toppings
- pink, white, and yellow sugar crystals
Instructions
For the cookie dough
In a stand mixer, cream together the butter and sugars. Then add the cookie spread and vanilla, mix on low until well blended.
In a small bowl mix together the meringue powder and water, then add it to the mixer bowl and mix well.
In a medium bowl combine the flour, baking soda, and salt. Next add it to the mixer bowl a little at a time while mixing on low until dough starts to form.
Last, add the chocolate chips and mix until all incorporated.
Lightly dust your silicone molds with flour, removing any excess.
Add a small amount of cookie dough to each cavity pressing down with your fingers until cavity is full, and making sure the top of the dough is flush to the mold.
Place a Candiquik square in a small microwave safe bowl, and melt in the microwave according to instructions on the package (usually 30 second at a time until fully melted).
Dip the tips of the lollipop sticks into the candy melt, then carefully insert them into the bottoms of the flower. (I place my hand on top of the cookie dough while inserting the sticks to insure they would go in correctly.)
Place the molds in the freezer for 1/2 hour to 1 hour until they are firm enough to pop out of the mold. (I placed the pops in an airtight container and kept them in the freezer until it was time to dip them in the candy melt.)
For the candy coating
Using one color at a time, melt your candy coating in the microwave according to instructions on the package. Make sure your candy coating is not too hot, just warm. (If your candy coating is not smooth, you can add a little bit of vegetable shortening to it, 1/2 teaspoon at a time.)
Remove a small batch of cookie dough pops from the freezer and dip them in the candy melt. Swirl them around upside down a bit to remove any excess candy melt, then place them upright in a pop holder until the candy melt hardens. (I had to place mine in the fridge because my kitchen was a bit too warm that day.)
Repeat process for all pops, using the different colored candy coating.
For the centers of the flower pops, pour melted candy coating into a disposable candy decorating bag with tip cut off and add a small dot of candy coating in the middle. Make sure you candy coating is not too hot, wait for it to be just warm. It will make piping easier and will save you from burning your hands. (If your candy coating hardens up in the bag, just pop it back in the microwave for about 10 seconds or so.)
Once all the candy melt has set, you really don’t need to keep these pops refrigerated. Remember there are not eggs involved. Just keep them in an airtight container.
Optional toppings
If you are using sugar crystals, sprinkle them on before candy melt is completely set.
Enjoy!
Cookie dough recipe adapted from Chocolate Chip Cookie Dough Cake Pops by My Little Cupcake Blog
This recipe may be shared at these fabulous link parties.
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Are Bananas Acidic? Bananas for Acid Reflux [Good or Bad]
Bananas are considered the most beneficial fruit for acid reflux, but is it that efficient? To know that, you must dig into the inner facts about whether bananas are acidic or alkaline.
Banana is considered an alkaline food because of their high potassium content. While the pH fluctuates with the ripeness and species, the perfectly ripe, creamy bananas are alkaline. The unripe bananas are acidic as they have a pH of around 5.6. However, ripe bananas have a pH of about 6.5, which is less acidic.
However, there is much more to it! Read on to find out if you should consume bananas when suffering from acid reflux.
Why Are Bananas Acidic or Alkaline?
To understand the basis of the alkalinity of bananas, you first need to know the basics of the pH scale. Anything on a pH scale less than 7 is acidic, and above 7 is alkaline.
The ripe banana’s pH is 6.5, which is mildly acidic. But due to high potassium, ripe bananas show alkalinity in nature.
Also, most banana species are non-acidic, but a few, such as green bananas, may show a certain level of acidity.
| Banana species | pH |
| Red banana | 6.2 |
| Cavendish banana | 5.5 |
| Burro banana | 7.6 |
| Baby banana | 7.3 |
| Apple banana | 5.8 |
Also Read: Are Mangoes Acidic? [Mango And Acid Reflux Good Or Bad]
Bananas for acid reflux [good or bad]
Unripe bananas contain the highest concentrations of oxalic, malic, and citric acid. So, if you suffer from acid reflux, it might intensify your stomach acidity after eating.
On the other side, in ripe bananas, the concentration of oxalic acid drops, leading to alkalinity in the fruit. Due to the alkalinity of ripe bananas, it works as a natural antacid, significantly reducing acid reflux.
But how does it work?
The banana’s high potassium content contributes to pH, making it alkaline. Also, ripe bananas contain probiotics, minerals, and vitamins, which help reduce symptoms of acid reflux. However, since your stomach already has an acidic pH, you need foods that do not amplify it. And ripe bananas are exactly what you need!
Low acidic and alkaline ripe bananas prevent acid reflux by shielding the stomach lining from the acids.
Also, ripe bananas contain beneficial digestive enzymes amylases and glucosidases. These enzymes help to strengthen your gut and esophagus and prevent acid reflux.
However, remember that it works when taken in moderation, so do not overeat it.
Are Bananas Bad for Acid Reflux?
Bananas are one of the safest foods to consume for chronic cases of acid reflux and GERD. The high alkalizing properties help reduce the acidity in the stomach and promote the growth of mucous around the stomach. Furthermore, it also ensures proper functioning of the esophageal sphincter, thus, preventing reflux.
Why Do Bananas Give Me Heartburn?
Is it possible that instead of preventing acid reflux, bananas trigger it for some people? Unfortunately, yes! But this is no reason to consider bananas among foods to avoid with acid reflux .
There could be two reasons if bananas are not working for you. Let’s have a closer look.
Some people have an exceptionally low tolerance for acidic food. Thus, you must closely monitor your diet for any signs of discomfort to rule out if bananas are triggering heartburn.
But wait, there is one more reason! You might be eating unripe bananas, causing acid reflux. Why does that happen? Do bananas cause acid reflux? Unlike ripe bananas, unripe ones have a higher percentage of potassium nitrate, making them comparatively more acidic.
Besides, a few species of bananas are naturally less alkaline, owing to higher starch content. A higher starch content thus contributes to higher gut fermentation, leading to bloating and heartburn.
What Kind of Banana Is Good for Acid Reflux?
Essentially, all kinds of bananas work well for acid reflux. However, a few species are comparatively more alkaline and have a better chance of relieving symptoms. This includes the “Burro bananas” and the “Baby bananas.”
With a pH of 7.6 and 7.3, these species promote mucous formation around the stomach and the proper functioning of LES (Lower Esophageal Sphincter).
Are Ripe Bananas Acidic?
Are bananas alkaline or acidic? Well, ripe bananas are alkaline, with a maximum pH of 7.6. But here’s the catch! Some species of bananas, namely the cavendish and red bananas, are acidic even when perfectly ripe.
This is because of their natural starch content, resulting in a lower pH. However, for the most part, ripe bananas are non-acidic, and patients suffering from acid reflux can easily consume them.
Are Green Bananas Acidic?
Have you noticed a tangy, grassy taste in unripe or green bananas? This is due to a greater starch content in unripe bananas, leading to higher acidity.
While it essentially depends on how ripe the bananas are and the species, unripe bananas usually have a pH ranging from 4.5 to 5.2. The level of enzymes and oxalic acid also affect the pH balance, making green bananas acidic compared to ripe ones.
Are Overripe Bananas Acidic?
Just as unripe bananas are acidic, overripe bananas are also acidic, although for completely different reasons. Hence, it is important you choose perfectly ripe bananas to ensure optimum alkalinity and help with gastric problems. An overripe banana means breaking down more carbs and producing alcohol. This affects the pH, making them acidic.
| Ripeness | Alkalinity |
| Unripe | Acidic |
| Ripe | Alkaline |
| Overripe | Acidic |
Are Cooked Bananas Acidic?
Cooking the bananas breaks down some of the starch, decreasing the alkalinity. This makes them slightly less alkaline than raw bananas; however, they are still not acidic. The alkalinity also depends on how you cook the bananas, whether you bake, boil, or fry them. Boiling or frying the bananas reduces the potassium content to 40%, resulting in a decline in alkalinity.
| Boiled bananas | Alkaline |
| Baked bananas | Slightly alkaline |
| Fried bananas | Least alkaline |
What Are the Benefits of Eating Bananas?
There are many health benefits of eating banana. Some of the core health benefits are described below.
High Nutritional Value
Bananas are capable of fulfilling your dietary needs while keeping your calories under control. You get a complete package without fat with a total calorie count of 112. From potassium and folate to vitamin C and fibers, it makes an ideal snack with high nutritional gains.
Better Digestion
Thanks to the prebiotics and fibers, such as pectin, your gut health stays top-notch. This prevents constipation and keeps your bowel movement in check to prevent risks of diverticulitis. The fibers also prevent chances of colon cancer, although more studies are required to attest to this observation.
Weight Loss
A medium-sized banana can easily keep your hunger at bay. The best part is that it keeps you full at only 126 calories. The fibers add bulk to your diet, which reduces the hunger pangs and helps maintain a steady weight. Dieticians around the world widely recommend the Banana diet due to its proven weight loss results.
Cardiovascular Health
Potassium has shown to significantly reduce the risk of cardiovascular disorders, such as blood pressure and stroke. What better way to incorporate potassium than the good old bananas? Additionally, the magnesium and folate in bananas contribute to the overall health benefits aiding their popularity.
Easily Accessible
Bananas are one fruit accessible throughout the year in almost all parts of the world. You can eat it as is, or add it to your smoothie, shake, or granola. Since it does not contain much protein, you might want to add it to yogurt or a high-protein source if you plan to add it to your diet.
FAQs
Is ripe banana good for acid reflux?
Ripe bananas are great for patients suffering from acid reflux, thanks to their 7.6 pH and high potassium levels. The alkaline nature of bananas helps against acidity by promoting mucous lining around the stomach. Besides, the natural probiotics and vitamins in bananas also help fight acid reflux symptoms.
Which foods neutralize stomach acid?
Foods that are high in alkalinity are good for neutralizing stomach acid. This includes bananas, apples, pears, avocados, and green vegetables. Ginger tea also helps tame down acidity with its anti-inflammatory properties.
What fruits have low acidity?
A few common fruits with low acidity include melons, bananas, avocados, olives, pears, and mangoes. Hence, people with acid reflux can consume these without fruits without any worries of triggering their symptoms.
What acid does a banana have in it?
Raw bananas have a high concentration of oxalic acid, malic acid, and citric acid. However, as the banana ripens, the level of oxalic acid falls, making it less acidic. Naturally cultivated bananas have more acids compared to treated ones.
Bottom Line
Now that you know the answer to “Are bananas acidic or alkaline?” you can incorporate these into your diet without any worries. However, do not consume them in excess as they can be triggering for some people with extremely low acidity tolerance.
Finding a high-alkalinity species such as the Burro bananas is better, but even the typical species in your local grocery stores work fine.
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