Take a break from the store bought sweets this Halloween and create your own festive dessert.
Treat guests to Spooky Cake Pops, which are made using Pumpkin Spiced Bread recipe. Simply combine pumpkin spice, flour and vanilla with House Foods Premium or Organic Tofu Soft to create a lighter, healthier dessert.
Next, melt the candy coating to create the icing for the cake pops. Then decorate with friendly jack-o-lanterns, scary ghosts, mummies and tombstones.
For the Cake Pops:
12 oz Vanilla candy coating wafers
12oz Vanilla candy coating wafers in black
12 oz Vanilla candy coating wafers in orange
3 Squeeze bottles
24 Pop sticks
Bake Tofu Pumpkin Spiced Bread, follow recipe above.
Remove bread from pan, cut off dry ends and discard. Let bread cool for about 2 hours and crumble in food processor.
Combine crumbs with your hands and form balls for pumpkins and mummies, bells for ghost and rectangles for tombstones. Make sure to place figures on a pan or sheet lined with parchment paper. Refrigerate for at least 2 hours or freeze for 15 minutes.
Melt about 3 oz. of candy coating of your choice in a deep, narrow and dry bowl; follow manufacturer’s instructions. Once melted, insert about ½ inch of the stick into the melted coating, remove and insert stick into cake figures. Complete one color at a time, so that candy will not harden too quickly. Chill pops until base has hardened.
Once base has hardened, melt the rest of the candy coating in its corresponding bowl; once
again do one color at a time. Take a pop and dip the cake into the coating, rotate pop as quickly as possible, with a small spoon cover any missing area. Once coating is even, insert pop into Styrofoam and let stand until coating hardens. Repeat for remaining pops.
Once coating on pops has hardened add melted candy coating into a squeeze bottle. With the squeeze bottle you can design jack-o-lanterns, ghost and tombstones or drizzle alternating colors.
Makes approximately 24 Cake Pops
For Tofu Pumpkin Spiced Bread:
½ pkg House Foods Premium or Organic Tofu Soft, drained
½ can pumpkin
½ cup vegetable oil
1/4 cup water
1 cup sugar
1 tsp vanilla
1 cup wheat flour
1 cup all purpose flour
3 tsp baking soda
¾ tsp salt
3 tsp pumpkin spice
In a blender, combine pumpkin and tofu. Puree until smooth and transfer to large bowl.
Add sugar, vegetable oil, water and vanilla to tofu mixture
In a separate bowl, whisk together flour, baking soda, salt, ginger and pumpkin spice.
Combine dry and wet ingredients. Mix thoroughly and pour into loaf pan.
Bake in preheated oven for 1 hour at 350 degrees.
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