How to make some sweet Halloween treats

Posted: Updated:
By Catherine Holland By Catherine Holland

The KAK Shop
4700 N Central #105

Cheesecake for cake pop

1 package cream cheese (8 oz) softened
¾ cup sugar
1 Tablespoon cornstarch
½ teaspoon salt
2 Tablespoon milk
2 large eggs
Pre heat oven to 300 degrees
In the bowl of a stand mixer beat cream cheese and sugar 2 minutes on medium speed
In a small bowl mix milk, cornstarch and salt together add eggs and whisk to smooth
Low speed of mixer to low and pour in egg mixture, stop and scrape bowl, return mixer to medium and beat 2 minutes
Pour in to 8" pan (round or square)
Bake for 15-20 minutes or until the center jiggles slightly when shaken. (like jello)
Remove from oven and cool then refrigerate for 2 hours or over night.

What you will need for eyeball cake pops:

Small Cheesecake (or above recipe)
Maraschino cherries (small jar) approximately 12
Small cookie scoop
Lollipop sticks 12
White coating chocolate
Cooking oil (optional)
Medium glass bowl or drinking glass
Styrofoam (optional)
M & M's candies (brown, green, blue)
Black paste or gel food coloring
Red paste or gel food coloring
small brush

To assemble:
Remove chilled cheesecake from refrigerator, with a spatula beat the cheesecake to smooth.  Scoop one full scooper of cheesecake and push in one cherry.  Lightly roll between hands and place on plate. Repeat with remaining cherries and cheesecake.  Place cheesecake balls in freezer for 15 minutes.
Meanwhile in glass bowl or drinking glass, microwave white coating chocolate for 10 seconds then stir, repeat heating chocolate and stirring in 10 second intervals until chocolate is melted.  Some coating chocolate is thick, adding a small amount of cooking oil will help thin it.
Remove pops from freezer, dip one end of the lollipop stick into chocolate about ½" and push into cake pop.  Repeat will all pops. Replace back in freezer for 15 minutes.
Remove pops from freezer, working quickly dip the cake pop into the melted chocolate to cover.  Submerging the cake pop is best.  Using a narrow container like a drinking glass makes this helpful.
Tap cake pop on edge of container to remove excess chocolate and to avoid drips.  Place stick end into Styrofoam to let chocolate set up.  Continue with the remaining pops (chocolate may need to be reheated) after the chocolate sets re-dip the pops into chocolate as it starts to set add  M and M candy on one side for eye pupil.  
When all cake pops are dry and set (may need to refrigerate a few minutes) add the black of the pupil and veins.  Using a small / fine brush paint on the pupil in the center of the candy and thin red veins starting from the back of the eye to the front.
Refrigerate until ready to serve.

1 cup            sugar
1 ½ cup         all purpose flour
2 Tablespoon        cocoa powder
1 teaspoon        baking powder
1 teaspoon        baking soda
¼ teaspoon         salt
2            eggs
1/2 cup        buttermilk
½ cup            oil
1 Tablespoon        red food color
2 teaspoon        vanilla
½ cup            water hot
1 teaspoon         white vinegar

Preheat 350 degrees
place all dry ingredients In bowl of stand mixer, with whisk attachment mix on low
in separate bowl add eggs, buttermilk, oil, red color, vanilla
with mixer on low add the egg mixture and mix for 5 minutes
after 5 minutes add the hot water and vinegar and mix until just combined
batter will be very liquid, fill cupcake liners 2/3 and bake for 15 minutes rotating half way.

Cream cheese frosting
2-8 oz packages    cream cheese softened
½ cup            butter
1 teaspoon     lemon juice
1 teaspoon      vanilla

In bowl beat, cream cheese, butter until smooth, add sifted powdered sugar 1 cup at a time and mix on medium until creamy, stir in lemon juice and vanilla.