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October 31, 2011

Devil Cake Pops

Posted by HI Cookery under 10 October | Tags: , , , , |
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Devil Cake Pops

Devil Cake Pops

October 31: Halloween

Have a helluva Happy Halloween with these tempting treats: devil cake pops! When we leveled off the tops of our devil’s food cakes, we literally decided to make delicious little devils, complete with an impish smile, fondant horns and a red hot nose! So fire up those creative culinary skills and make devil cake pops–they are sure to be the hot stuff on a Halloween table!

Recipe

(Inspired by Bakerella)

Ingredients

  • Devil’s food cake
  • Chocolate frosting
  • Red candy melts (we used Wilton brand)
  • Red fondant
  • Red tube frosting
  • Chocolate or black tube frosting
  • Vanilla (white) tube frosting
  • Mini chocolate chips (we used Nestle brand for the eyeballs)
  • Red cinnamon candies (we used Red Hots for the nose)

Directions

Bake and cool the cake. Break into fine crumbs. Moisten with the chocolate frosting to make a mixture that has a sticky yet smooth texture.

Devil Cake Pops

Scoop or pinch out 1 – 1 ½ inch of the mixture and roll into balls. Place on a flat plate or cookie sheet (preferably lined with wax paper). Refrigerate for about 15 minutes to firm them up. Microwave the candy melts in a small bowl according to the package directions. Stir until smooth. Set the bowl over a pot of simmering water to keep it tempered.

Devil Cake Pops

Dip the end of a lollipop stick into the melted candy. Insert it at least halfway into the cake ball. Refrigerate again to set the candy and secure the lollipop stick in place. Dip the chilled cake balls into the melted candy, working quickly to cover the surface. Allow the excess to drip back into the melted candy bowl. Stick into a styrofoam block in the refrigerator. Cool to set the candy coating.

Devil Cake Pops

Pinch out a small amount of red fondant and knead until pliable. Roll into a tiny ball, form into a cone and shape into a horn. Make enough pairs for all the cake pops. Use a dot of red tube frosting to attach the horns to the cake pop. Refrigerate to set.

Devil Cake Pops

Pipe in the eyes with white tube frosting. Add a mini chocolate chip for the eyeballs. Pipe the eyebrows and mouth with chocolate or black tube frosting. Use a dot of red tube frosting to attach a cinnamon candy for the nose. Refrigerate until ready to serve. Display on a decorated styrofoam block or cake/lollipop stand.

Devil Cake Pops

Notes

  • For more fun and freaky foods on Halloween, prepare pumpkin cake pops.
  • Search our blog for other creatively creepy Halloween recipes.
 

October 31, 2011

Apple Smiles

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Apple Smiles

 Apple Smiles

October 31: Halloween

An apple a day keeps the (mad) doctor away! Nibble on some nutrition and snack on “apple smiles” for Halloween. The fruit is filled with peanut butter (protein) and fat-free marshmallows, which makes it a healthier alternative to the sweet treats and candies that the kids are collecting in plastic pumpkins today. These delicious dentures are another freaky yet fun food for Halloween.

Recipe

Ingredients

  • Apple slices
  • Peanut butter
  • Miniature marshmallows

Directions

Wash, dry and slice the apples to ½ inch thick. Spread a little peanut butter on one side of two apple slice. Arrange a few miniature marshmallows on top of the peanut butter. Sandwich with the other apple slice. Continue assembling the “apple smiles.” Serve as snacks immediately.

Apple Smiles

 

October 29, 2011

Scottish Oatmeal Cakes

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Scottish Oatmeal Cakes

 Scottish Oatmeal Cakes

October 29: National Oatmeal Day

Highlander’s Mum has a well-stocked shelf of Scottish snacks, such as shortbread and oatmeal cakes, to share with family and friends who drop by to visit. We prefer to eat more of her sweet buttery biscuits than the bland ones. But once in a while, the oatmeal cakes are a nice change when she spreads them with her homemade jams or tops them with cheeses. Try the traditional Scottish oatmeal cakes as a breakfast biscuit, a tea time treat or a snack for National Oatmeal Day.

Recipe

(Adapted from Glasgow Guide)

Ingredients

  • 1 cup oatmeal
  • 1 cup self-rising flour (see Notes)
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • ½ cup milk

Directions

In a large bowl, combine the oatmeal with the flour. Cut the cold butter into small pieces and rub it into the oatmeal and flour with your fingers. Mix in the brown sugar. Moisten with milk to make a sticky dough.

Scottish Oatmeal Cakes

Transfer onto a sheet of floured wax paper. Sprinkle the top of the dough with a little flour. Place another sheet of wax paper on top. Roll out the dough to ¼ inch thickness. Cut with a round cookie cutter or rim of a glass. Re-roll the dough and cut more rounds.

Scottish Oatmeal Cakes

Place on a a greased baking sheet. Prick the top of the rounds with the tines of a fork. Bake in a preheated oven at 350 degrees F for 20 minutes or until golden brown. Remove from the oven. Let cool completely on a wire rack. The oatmeal cakes should harden to a crisp while they cool.

Scottish Oatmeal Cakes

Notes

  • If not using self-rising flour, then use 1 cup all-purpose flour sifted with 1 teaspoon salt and 1 teaspoon baking soda.
 

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