OMYCOW! Halloween is almost here and Truett is giddy about wearing his costume! He’s been on a fruit kick lately so when we were discussing what Halloween treat to make, he immediately said eyeballs but wanted fruit in it. I’m far from a baking and decorating pro but we decided to attempt some not so scary, somewhat fruity Halloween eyeballs.
Because I wanted to try out Sugar In the Raw®, I opted to make pound cake. In hindsight, I would have just used a sheet pan to bake the pound cake and a biscuit cutter to cut out the ‘eyes’. I didn’t do that though, we used silicon molds that were cake ball shaped. It worked fine and gave a little more definition than what the sheet pan version would have done probably. We love pound cake and hadn’t eaten it in a long time, which is why we chose to make that instead of a regular cake.
Sugar In the Raw® works just like regular sugar, however, it is GMO free and Vegan friendly. I thought the sugar worked perfectly. You don’t use it any different and it’s great for cookies, cakes, pies, etc. We used it in the pound cake, the icing, and just a tiny bit in the frozen strawberries for ‘bloodshot’ eyes. Really though, you don’t need to add to the strawberries because the sweetness of the pound cake and icing will compliment any tartness the strawberries might have. And really, because we melted the icing down, we were able to put a thin layer of icing so that it wasn’t too sweet. As a center, we cut blueberries in half. They aren’t perfect and they aren’t that scary but Truett loved them. He thought they were perfect and super cool and that makes me happy.
This is definitely a dedicadent Halloween treat but we don’t do this sort of thing every day so it was delicious and a lot of fun for both of us. Plus, by making bites, it really helped with portion control. I only made a few eyeballs and the rest I made into mini loaves which are great for giving!
Hope you guys enjoy Halloween creating #PureJoy with your kiddo (or other loved ones) like I did. Truett’s brother, Toby, even showed up for the fun from college! And as you can see below, he was definitely in the spirit of Halloween with his spooky old man mask, that I did not like by the way. Creeped me out! Ahh, the moments that will last forever……
- 1 pound of butter (not margarine)
- 3 1/2 cups Sugar In the Raw®
- 9 eggs
- 4 cups all-purpose flour
- 1/2 cup sweet milk
- 1 teaspoon vanilla extract
- Cream sugar, butter, and eggs. Add eggs, three at a time.
- Add milk and stir in flour.
- Pour into a greased and floured sheet, loaf, or cake ball pans (I use Baking spray with flour), whichever you decide to use, and bake for about 20 minutes at 350′.
While your pound cake is baking, you can puree some strawberries, cut blueberries in half, and make the icing. You could also use jar icing but we made ours. To make the icing use Sugar In the Raw®, it’s very simple. You simply take it and finely grind it up in the blender and then WHAM! It’s confectioner’s sugar. Pretty cool eh?
In the Raw Sugar Icing
- 2 cups sifted confectioners sugar
- 1/2 cup coconut oil or butter
- 1 teaspoon homemade vanilla
- 3-4 tablespoons milk
- With a mixer, combine sugar, oil/butter, vanilla and milk. Beat until well mixed.
- If frosting is too sweet, add a little more milk. You can refrigerate for up to 10 days but for this recipe, you need to melt some to drizzle over eyeballs.
MAKE YOUR HALLOWEEN EYEBALLS
- Bake your pound cake and cut into eyeball shapes.
- Drizzle melted icing over eyeballs and let sit until icing is firm.
- Take your strawberry puree and pour tiny amounts over eyeball, letting it run down the sides.
- Place a halved blueberry in the center.
Writing out the instructions and ingredients makes it look like it’s a lot of work but I promise you it’s not, otherwise I wouldn’t have done it! HA! Happy Halloween y’all!
In The Raw®, where sweetness runs in the family.