Unlike the retailers that started advertising for Halloween July 5th, I am just now getting around to thinking about it. This is a busy month for us moms, especially those of us who 1) crazily signed up to be a room parent 2) have children who refuse to be anything as easy as a pirate but insist on somehow transforming themselves into a Hershey’s Kiss come the 31st. How I’m going to make that happen, I’m just not sure. Perhaps I will don my very own magician’s costume, wave my wand and hope that a roll of Reynold’s Wrap will somehow, artfully wrap itself around my daughter just in time for trick-or treating.
In the meantime, I’m left to work on more manageable ideas, like: what is a yummy, yet festive Halloween treat that I can serve my children, one that I, too, can eat? It hit me like a ton of bricks yesterday. I had to make Rice Krispy treats in the shape of pumpkins. Now. Let me first begin by saying that, yes, I do photograph most of what I make, but, no, I am not a food stylist. I know that there are plenty of very clever and far more talented food bloggers than I who could really do this idea justice. I know that I am not really one of them, but I tried. And, if I do say so myself, I think that they are actually kind of cute in an abstract, misshapen kind of way.
Right now, I am completely obsessed with white chocolate, so I wanted to find a way to incorporate it into my pumpkin plan while still remaining dairy-free. Of course, I went straight to the internet and did a little research into white chocolate. I could tell you the entire, long-winded story about how I ordered cocoa butter and made my own, but I won’t because it wasn’t that exciting, and my homemade white chocolate didn’t taste as good as I had hoped. But then I stumbled upon Vegan Sweets White Chocolate Chips and fell in love.
I’ve spent a lot of time melting them, molding them and just plain eating them by the handful. And then, it occurred to me to throw them into Rice Krispy treats as a sort of sweet and tasty glue for my mini-pumpkin sculptures. These chips do contain soy lecithin, so if you are soy allergic, just leave them out and proceed with my directions to mold them into little pumpkins for your littlest ghosts and goblins. Enjoy!
Rice Krispy Treat Pumpkins
1/4 cup Earth Balance dairy and soy-free margarine
1 10-ounce bag marshamallows
1 bag Vegan Sweets White Chocolate Chips
orange food coloring
6 cups Erewhon or Gluten-Free Rice Krispies gf, crisped rice cereal
15 green Dot candies or green gum drops (or a blob of my buttercream dyed green would also work)
In a large saucepan or pot, melt together the margarine, white chocolate and marshmallows over low heat, stirring until they are smooth. Remove from the heat. Stir in a few drops of orange food coloring. Fold in the crisped rice and then, when the mixture is cool enough to handle, scoop out 1/3 cup of the mixture and form it into a ball. Press one green candy into the top. Repeat until all of the crisped rice and marshmallow mixture is gone. Let cool completely on a sheet of wax paper before serving. These are best eaten on the day they are made but may be stored for another day or so, at room temperature, in an airtight container.