From Christina: What would Halloween be without a few gruesome goodies to munch on or serve to little goblins? Today, author Tricia Andersen takes time out from writing to share a delightful little treat with us.
by Tricia Andersen
I love to try to make creepy food for the holiday. I think I get into baking more for Halloween than Christmas! This is a recipe I saw a year or two ago. It’s sort of a spin off of cake balls but with doughnut holes instead of cake.
Forked Eyeballs (from “Spoonful” courtesy of Disney)
2 (11 ounce) bags of white chocolate chips
12 doughnut holes
Semisweet chocolate chips
Tube of red decorator frosting
2 tablespoons vegetable oil
To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off the excess.
Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.
Tricia Andersen is the author of the popular “Black Irish” books. Books 1 and 2 (“Black Irish” and “Heartland”) are available now. The 3rd book in the series, “The Troubles” comes out in November. She lives in Iowa with her husband and three children. In addition to writing and baking spooky treats, Tricia coaches and participates in track and field, does kickboxing, reads, sews, and is involved in many of her children’s activities.
You can find Tricia online at the following sites: