Tag Archives: Halloween recipe

Easy Pops! Like cake-pops but easier.

DSC07933These are great to make with children. They are a cross between truffles and cake-pops. There is really no cake in them, so they can’t be cake-pops…maybe truffle-pops? Pretty much Nutella and oats truffles in a stick ūüôā

DSC07929The only tricky part is covering them in chocolate, because they are a bit more fragile than cake-pops and the melted chocolate is less runny than Candy Melts, which is the traditional coating for cake pops. However, placing them in the freezer before hand, makes the job a lot easier.


Ingredients (for 20 easy-pops):

For the easy cake-pops:

1 cup Nutella (Dulce de Leche works great too)

1/2 cup porridge oats (maybe a bit more, if the mixture looks too wet)

1/4 cup grated coconut

180 g dark chocolate for coating.

Cake-pop sticks.

For decorating:

Orange m&m


Dried coconut

How to:

1.- Mix the Nutella, oats and coconut together. Put the mixture in the fridge for 1/2 an hour. It should look like this.

DSC079102.- Take 1 teaspoon of mixture at a time and roll it between your palms to make little balls.


DSC079133.- Place them in the freezer for 15 minutes, while you chop and melt the chocolate. You can melt it in the microwave or in a bain marie. Just make sure no water falls into the chocolate or it will go grainy and solid.

DSC079154.- Once you take the truffles out of the freezer, dip a stick in the melted chocolate and put it through one of the little balls. Repeat with all the truffles. Then place in the freezer for 20 minutes. This will make it easier to handle them.



DSC079245.- After 20 minutes, take them out of the freezer and dip them one at a time in the chocolate. You can use the cake pop technique explained by Bakerella on minute 1:58 in this video or you can help yourself with a small knife or spatula.

DSC079226.- Before the chocolate hardens add the decorations: you can sprinkle dried coconut, sprinkles or crunched m&ms.


DSC079257.- Keep them in the fridge.

They are great with a bitter coffee, to cut through the sweetness.

Another tasty variation is to add chopped candied orange peel. It gives the mixture a lovely citrus flavour that goes really well with the chocolate.

DSC07934This is my last post of Halloween food. I need to go back to my usual sugar-free, minimal-butter life, because my body has been complaining recently, and I better pay attention ūüôā

 So expect a lot of green juices, spelt breads and healthy cooking for next week!!

Have a great Tuesday!



Spooky Halloween Cookies

DSC07822I love decorating cookies, but my ban on sugar means I get to do it only on especial occasions, such as Christmas and Halloween, and therefore when the time comes I tend to go a bit nuts, baking a million cookies at a time and splattering icing all over the place.

I’m not ashamed to say (or am I?) that I¬†have embraced Halloween wholeheartedly. It is such a fun celebration! Carving pumpkins, decorating the house, making spooky cookies and desserts. The child inside me really loves it ūüôā

These cookies are shortbread, which keeps its¬†shape really well when baking, and therefore makes for an excellent base for the cameo cookies which might have otherwise just turned into an awful blob when baked. Gingerbread men are more forgiving…

DSC07823You can use whichever cutter you have at hand really, for these ones I used a gingerbread man cutter and some cameo cutters I bought at a Sale and thought I was never going to find a use for.

The “stitched” look¬†means¬†that¬†you can pretty much take any shape of cutter you have and by giving the cookie a couple of stitches make it spooky. Like a stitched, bleeding heart, for instance.

I have also discovered that a bell-shaped cookie cutter makes very good ghosts . Just use the rolling pin to stretch the bells into ghosts:


Ingredients for 25 (big) cookies

 200 grs plain flour

40 grs fine semolina

80 grs caster sugar

160 grs butter, chilled and cut into cubes.

1 pinch of salt

3 tablespoons of cold water

Zest from 1 orange.

How to:

Quite easy actually!

1.- Place the flour, salt and semolina in a bowl. Add the butter.

2.- With your fingers rub the flour into the butter until you get quite a grainy/sandy mixture.

3.- Add the zest and the water and then use your hands to press everything together into a dough. Add a bit more water if you think you need to. It is going to be a crumbly dough.

4.- Wrap in film and place in the fridge for 1 hour.

5.- After an hour, take the dough out and roll into a floured surface or a surface covered in baking paper.

Roll it to 1/2 cm thick and cut your cookies. Before baking, place the cookies in the fridge for 1 hour (or the freezer for 20 minutes) that way they will better keep their shape.

DSC078246.- Bake in a preheated oven at 160 C for 25-30 minutes. Keep an eye on them so they don’t burn or brown too much. If your oven does not bake evenly, turn the tray around after the first 20 minutes.

For the Royal Icing

250 grs icing sugar

1 egg white

Lemon juice (1 teaspoon approx).

1.- Place the egg white, sugar and 1 teaspoon lemon juice in a bowl and whisk until its glossy and you can form soft peaks on the mixture. Note: Depending on the size of your egg white you might need to add a bit more lemon juice to get the desired consistency.


2.- Divide into as many colours as you are going to use and add the food colouring. I bought Dr. Oetker colouring, and they are not very good, it took a lot of colouring to get a decent shade of red, and I never managed to make black icing at all, it never went any darker than grey. So if you can buy another brand, do.

DSC07811Then place the royal icing on piping bags. One way to do this easily is by placing the piping bag on a glass and then filling it, this way you are free to work with both your hands. Check minute 2:27 of this Rachel Khoo video where she shows how to do it:


3.- Now, once the cookies are cold you can start decorating them. Place everything you are going to need on your working surface.


You can start by doing all the details of the same colour, I started with white. Then move on to the next colour, this way you prevent your icing from hardening on the piping bags through exposure to the air.


¬†DSC07817Let them dry and enjoy or give away ūüôā

DSC07841Namaste and Happy Halloween!