# 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. Line a baking sheet with parchment paper.
02 - Combine flour, baking powder, baking soda, salt, smoked paprika, and garlic powder in a bowl. Set aside.
03 - Beat softened butter until creamy. Add Greek yogurt, whole milk, and eggs, mixing until smooth.
04 - Gradually mix dry ingredients into wet mixture just until combined. Fold in shredded cheddar and diced jalapeños.
05 - Spread batter evenly in a greased 9x9-inch baking pan. Bake for 20–25 minutes, until a toothpick inserted comes out clean. Allow to cool completely.
06 - Crumble cooled cake into a large bowl. Add cream cheese and grated parmesan, mixing until mixture holds together when pressed.
07 - Scoop about 2 tablespoons of mixture and roll into balls. Arrange on a tray and refrigerate for 30 minutes.
08 - Heat olive oil in a skillet over medium heat. Add panko breadcrumbs and stir until golden brown. Remove from heat and let cool.
09 - Roll chilled cake balls in toasted panko to coat completely. Carefully insert a lollipop stick into each ball.
10 - Optionally, use a dab of cream cheese to attach candy eyes for a monster effect. Serve at once or refrigerate until ready.
