# Components:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup plain Greek yogurt
09 - 1/2 cup whole milk
10 - 2 large eggs
11 - 1 1/2 cups sharp cheddar cheese, shredded
12 - 2 medium jalapeños, seeded and finely diced
→ Binding & Shaping
13 - 1/2 cup cream cheese, softened
14 - 1/4 cup grated parmesan cheese
→ Coating & Decoration
15 - 1 1/2 cups panko breadcrumbs
16 - 1 tablespoon olive oil
17 - Candy eyes, optional for decoration
18 - Food-safe lollipop sticks
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, smoked paprika, and garlic powder in a bowl.
03 - In a separate large bowl, beat softened butter until creamy, then add Greek yogurt, whole milk, and eggs. Mix until smooth.
04 - Gradually add dry mixture to wet ingredients, stirring just until combined. Fold in cheddar cheese and diced jalapeños.
05 - Spread batter evenly in a greased 9x9-inch baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
06 - Crumble cooled cake into a large bowl. Add softened cream cheese and grated parmesan cheese, mixing until the mixture holds together when pressed.
07 - Scoop about 2 tablespoons of mixture and gently roll into balls. Arrange on a tray and refrigerate for 30 minutes to firm.
08 - While cake balls chill, heat olive oil in a skillet over medium. Add panko breadcrumbs and toast until evenly golden. Set aside to cool.
09 - Roll each chilled ball in toasted panko to coat fully. Insert one lollipop stick into the center of each ball.
10 - If desired, use a dab of cream cheese to affix candy eyes for a monster effect. Serve immediately or store refrigerated until presentation.
