The weather is beginning to turn. The mornings are cooler and the leaves are starting to turn on my grape vines and peach trees. We just pulled out all our summer vegetables and flowers and are preparing the garden for our winter season.
It’s amazing how many things you can grow here in the winter. Carrots, beets, lettuce, radishes, cauliflower, snow peas, and so much more. You get more vegetables during the winter months here than you do during the summer. And it’s a whole lot cooler and nicer to work outside too.
We’ve always enjoyed Halloween. Every year, the kids and I would go to the fabric store and pick out costume patterns and fabric. When the kids were young, they went as cowboys, army men, a princess or fairy.
As they got older it turned into Jedi Knights, Princess Amidala, Sherlock Holmes and Columbo. I can’t wait for grand kids so I can start making costumes again. I love it!
Here is the next “spooky” Halloween treat. You don’t need anything much to make these gluten free desserts. Just bake up your favorite gluten free brownie mix and get ready to make the coolest treats ever!
Gluten Free Desserts: Eyeball Halloween Cake Pops
One pan of prepared Gluten Free Brownies
1 12oz. bag of gluten free white chocolate chips
2 Tbsp. shortening
1/3 cup gluten free white frosting (I use Betty Crocker)
Gluten free mini chocolate chips or mini chocolate candy pieces (think M&M minis) or Junior mints
Red paste food coloring
12 Popsicle sticks
Equipment: Bowls, microwave, styrofoam circle to push the pops into to serve
Crumble the baked brownies and form into a tight ball using your hands. About the size of a golf ball. Place in the freezer for about 30 minutes to harden up a bit. Meanwhile, melt the chips and the shortening together in the microwave in a bowl until melted.
Dip the end of one popsicle stick into the melted chocolate and push into the brownie pop. Allow to harden for about 5 minutes. Do this for all 12. Remelt the chocolate if needed. Dip the entire brownie pop in white chocolate to coat using a spoon to help cover if needed.
Place them on a cake pop tray or stick into a piece of styrofoam to hold them up. Allow the chocolate to harden. You can place them in the frig to speed this up. Takes about 15 minutes.
Tint the white frosting with the red paste food coloring and mix well. Put the frosting into a zip top bag and cut off the corner just a little bit. Squeeze out vein lines around the brownie pop (see the photo). Then use a little bit of frosting to adhere the small chocolate into the center of the “eye”. Place in the cake pop tray or the styrofoam to hold.
Do this to all the rest of your brownie pops.
Refrigerate until ready to serve.
These will be a smash hit at any party you go to our have at your house. These would also be great for a school party. No one will know they’re gluten free. And don’t tell them!
Ps.. My Spooky Gluten Free Halloween Book is almost ready! Watch for this Wednesday’s announcement.