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

Posted by HI Cookery under 10 October | Tags: , , , , , , |
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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 14, 2011

Choco-Roaches

Posted by HI Cookery under 10 October | Tags: , , , , , , , , , , , , , , |
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Choco-Roaches

Choco-Roaches

October 14: National Chocolate-Covered Insects Day

Gross out your guests when you gather together during the month of Halloween! Serve up some creepy critters we call “choco-roaches”! They look like chocolate-covered insects but they are really chocolate-covered dried dates with eerie innards of white frosting and nut chips. The string licorice antennae add disgusting details to the dates. Instead of eating real roaches for National Chocolate-Covered Insects Day, chew on “choco-roaches”!

Recipe

Ingredients

  • Dried, pitted dates
  • White tube frosting
  • Chopped nut pieces (we used pecan chips)
  • Black string licorice, sliced thinly
  • Chocolate squares or candy melts

Directions

Slit open the dried dates. Using a small round tip, pipe white frosting inside. Tuck in a few nut pieces. Close the dates and set aside.

Choco-Roaches

Print out a template of a cockroach clip art. Place under waxed paper on a cookie sheet. Slice the black string licorice thinly to make antennae. Position them on top of the waxed paper.

Choco-Roaches

Melt the chocolate and fill a pastry bag with a small round tip. Trace over the cockroach clip art, filling in the body and incorporating the antennae. With the lefttover chocolate, dip the dates until coated. Place on another cookie sheet lined with waxed paper.

Choco-Roaches

Refrigerate both cookie sheets until the chocolate is chilled and set. Carefully remove the flat roaches from the cookie sheet and place on a treat liner or plate. Pipe melted chocolate on top of the body and “glue” a chocolate-covered date on top. Refrigerate to set. Serve chilled or at room temperature.

Choco-Roaches

Notes

  • Some cultures consider insects a delicacy, whether plain or chocolate-covered.
  • An easier version of “choco-roaches” would be to eliminate all the ingredients except the chocolate, which could be melted and piped into cockroach shapes. They are flatter but still freaky!
  • We serve our “choco-roaches” in individual rectangle treat liners sold by Wilton.
  • Search our blog for more gross-looking goodies for Halloween.
 

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