BLACK CAT COOKIE POPS
These black cat pops won't bring you bad luck! Gold Medal® flour and Dutch cocoa cookies decorated with Betty Crocker® Brownie Toppers® chocolate topping make for an easy Halloween dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 18
Number Of Ingredients 14
Steps:
- In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
- Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
- Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.
Nutrition Facts : Calories 338, Carbohydrate 53 g, Fat 2 1/2, Fiber 1 1/2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg
BLACK CAT POPS
Steps:
- Line a small baking sheet with parchment paper or a silicone mat. Set aside.
- In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
- Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
- Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
- Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
- Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams
ALIEN COOKIE POPS
All you need is a few drops of neon green food coloring and some candy eyeballs to transform white chocolate-covered sandwich cookies into an eerily fun Halloween treat. These alien cookie pops are great for parties or a fun everyday treat.
Provided by Justin Chapple
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
- Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
- Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.
BLACK CAT COOKIES
Make and share this Black Cat Cookies recipe from Food.com.
Provided by Jolene Green
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend butter, sugar, brown sugar, eggs, cocoa, and vanilla in mixing bowl.
- Mix until smooth.
- Add in baking powder, baking soda and flour. Blend until combined.
- Roll into balls and place on cookie sheet. Flatten each cookie ball with a glass.
- With your fingers pinch the top of each cookie to form into ears.
- Add whiskers by press the a fork into each side of the cookie "face."
- Bake at 350°F for 10 minutes.
- Take out of oven and press in 2 candy corn eyes and a red hot cinnamon candy for a nose.
Nutrition Facts : Calories 868, Fat 35, SaturatedFat 21.2, Cholesterol 143.3, Sodium 579.3, Carbohydrate 133.8, Fiber 6.7, Sugar 69.6, Protein 12.8
BLACK CAT RICE CEREAL TREAT POPS
Cocoa rice cereal bars get transformed into black cat shaped pops - an easy dessert treat for your Halloween celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place cookies. Cover; process until consistency of fine crumbs. In large bowl, mix cookie crumbs and cereal.
- In 2-quart saucepan, melt butter over medium heat. Add marshmallows. Cook 3 minutes, stirring constantly, until smooth. Add cereal mixture; stir until blended. Quickly spoon mixture into pan and press evenly. Cool 30 minutes.
- Use foil to lift from pan. Cut with 4 1/4-inch cat-shaped cookie cutter. Insert craft stick halfway into center of each pop. Cool until firm.
- Outline cats with black icing. Add 6 licorice pieces to each cat for whiskers. Let stand until set.
Nutrition Facts : Calories 510, Carbohydrate 93 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg
HALLOWEEN PARTY COOKIE POPS
Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks. From the pillsbury website.
Provided by Loves2Teach
Categories Dessert
Time 21m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Freeze cookie dough 1 hour.
- Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
- Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
- In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
- Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
- To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.
Nutrition Facts : Calories 190.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 127.2, Carbohydrate 31.3, Fiber 0.4, Sugar 20.5, Protein 1.3
BLACK CAT COOKIES
Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red Hots. -Kathy Stock, Levasy, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.
Nutrition Facts : Calories 430 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
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