White Chocolate Halloween Treats! - Bakerlita.Market

White Chocolate Halloween Treats! Jump to Recipe ↓

by Andrea Witthoeft October 18, 2019 0 Comments

White Chocolate Halloween Treats!

Trick-Or-Treat, give me something Beautifying to EAT!!!

Yes, Halloween has come early ;) I believe when we“treat” ourselves we should actually be treating our insides as well as our taste buds, don’t you agree?

Or, the trick is seriously on us because I don’t think a treat is an extra 5lbs of body-fat and brain-fog haha!

I was planning on realizing my two new Bakerlita Beauty-White Pumpkin Treats on Halloween-Day, however, I wanted YOU to get the chance to make these cookies during the festive Halloween week.

How much fun would it be to make these pretty White-Chocolate Halloween cookies with your daughters or any little girl would just have a ball making these... Halloween doesn't always have to be spooky, right? ;)

It seems like things haven’t changed much from when I was little. I was Cinderella and Belle for Halloween 5 years in a row until my dad told me that my dress didn’t fit me anymore haha…Bippity- Boppity-Beauty-Boo!

I actually made both of these White-Pumpkin Beauty Treats with just one of my NEW Bakerlita Beauty-Baking Mixes! I just divided the mix into two separate bowls and begun creating!

First, I started with the White-Chocolate Pumpkin Beauty Bombs since I thought they would need for firm up a bit before I added the wonderful white-chocolate ganache on these adorable pumpkin bombs. Also, the coconut oil must be belted to get well incorporated into the beauty bomb mix you're you will end up with lumps of hardened coconut oil…And there is nothing beautiful about that I tell you!

Note: All the ingredients should be room temperature for best mutability, especially if your mixing by hand, not using a mixer.

Are you ready to see how easy peasy these are to make ;)

In one medium bowl add:

  • 1/2 Pkg Bakerlita Beauty-Baking Mix 
  • ¼cup pumpkin purée (unsweetened)
  • ¼cup coconut oil (melted)
  • ¼cup Cashew Cheese (softened)
  • 1tsp pumpkin spice

This lovely combination tastes like a pumpkin pie cheesecake truffle, yet it is 100% dairy-free! The added collagen, gelatin & MCT powder in the Bakerlita Beauty-Baking Mix gives it such a delightfully creamy texture that it will be hard just to have one.

 

Now we get to get our handing rollin the little beauty pumpkin balls right into the fridge! For this recipe, I actually used 2 scoops of my #60 1tbsp cookie scooper.Y ou can just use one but if you are decorating them than it is a bit easier to create the pumpkin lines on a bigger beauty-bomb.

Once pumpkin beauty-bomb batter is all scooped out the wax piece of paper on a baking sheet of a plate, roll each pumpkin beauty-bomb in the palm of your hand to make a perfect ball. A trick I did to make them more like a pumpkin shape, I just squeezed down the bomb with my two fingers and I believe that did the trick quite nicely!

Pop Beauty Pumpkin Bombs in the fridge while you start on you White Pumpkin Sugar Cookies!

These ones are even easier-peasier to make ;)

In one medium bowl add:

Yep, that’s it. I actually used my kitchen aid stand mixer with the paddle attachment. Turn on until it forms a big lump of cookie dough.

Sadly, I could not find a pumpkin cookie cutter, I know weird! But that didn’t stop me, I still had my white pumpkin Cinderella cookies in my heart so I just improvised.

I scooped out about ¼ cup of dough and rolled it into a ball. After that, I pressed each ball down the baking tray lined with parchment paper. With the palm of my hand, I pressed each cookie down. They shouldn’t stick in the cookie dough is cool enough. If your cookie dough is too warm, place in the fridge for at least 20min.

Once you have all your cute little beautifying pumpkin cookie laid out onto your baking pan, pop them in the oven!

As your cookies are baking away, I started on my White Chocolate Ganache. I used a new amazing keto-friendly brand called ChocZero. Honestly, I have never liked white chocolate that much but this white chocolate tastes so creamy and high quality. Plus, they use monk-fruit to sweeten so that automatically makes them a WIN!

To make the white chocolate ganache, you may use a water bath or a microwave to melt WhiteChocolate Chips completely.

The EASIEST piece to make the White Chocolate Ganache ;)

In one small/medium heatproof bowl add:

Once the chocolate ganache is all melted; taking your cooled pumpkin beauty-bombs from the fridge, using a fork slowly lower each beauty-bomb into the white chocolatey goodness! Lift up, left chocolate drizzle dowl for 2 seconds and place back on the wax or parchment paper, and repeat and place bombs back into the fridge to allow chocolate change to completely harden up.

Once all Bombs are done, and cookies are cooled it is time to start decorating!! See full recipe & instructions for more details below.

I hope you enjoyed my princess-themed WHITE Bippity- Boppity-Beauty-Boo Halloween! I am so excited for you to create all the beautifying baked goods with my New Bakerlita Beauty-Baking Mix. This will defiantly be a TREAT this festive fun season!

Blessings,

Andrea Witthoeft

RECIPE

PUMPKIN BEAUTY BOMB INGREDIENTS


1/2 Pkg Bakerlita's Beauty Baking-Mix 
¼ cup pumpkin purée (unsweetened)
¼ cup coconut oil (melted)
¼ cup Cashew Cheese (softened)
1tsp pumpkin spice


WHITE PUMPKIN BEAUTY SUGAR COOKIE INGREDIENTS


1/2 Pkg Bakerlita's Beauty Baking-Mix 
¼ cup Grass-Fed Butter (cold & chopped in cubes)
1 large free-run eggs (refrigerated)
1tsp pumpkin spice


WHITE CHOCOLATE GANACHE


1 cup ChocZero White Chocolate Chips
2tsp coconut oil

 INSTRUCTIONS WHITE PUMPKIN BEAUTY BOMBS
  1. In a medium bowl, pour half of the Bakerlita Beauty Baking Mix into a bowl.
  2. Next, add right on top of the Beauty-Baking mix, pumpkin purée, melted coconut oil, cashew cheese, and pumpkin spice
  3. Prepare a small baking sheet lined with parchment paper or waxed paper.
  4. Using your hands (or a stand mixer with paddle attachment) start mixing until well incorporated.
  5. Using a small cookie dough scoop, scoop out 2 scoops for each ball.
  6. Roll in the palm of the hand, a trick to create a perfect ball is to slightly cup your hand.
  7. Slightly Squeeze each bomb to create a more pumpkin shape.
  8. Place in freezer or fridge to allow them to harden up.

 INSTRUCTIONS WHITE CHOCOLATE GANACHE
  1. As the pumpkin Beauty Bombs are hardening up, it’s a good time to make the white chocolate ganache
  2. Measure out chocolate chips add 2tsp of coconut oil in a heatproof bowl
  3. Melt over a water bath or an in microwave; intervals of 10sec, stirring in-between.
  4. Drop beauty pumpkin bombs in white chocolate ganache and remove it with a fork. Place bombs back on parchment paper and place back into the fridge to allow to harden up.
  5. Once bombs are ready for decorating, you may add a small little décor vine or leaf into the top. Also, you may use glitter to create the lines or just keep in plain ;) 
 INSTRUCTIONS WHITE PUMPKIN BEAUTY SUGAR COOKIE
  1. pre-heat oven to 350.F.
  2. In a stand mixer bowl, pour half of the Bakerlita Beauty Baking Mix into a bowl.
  3. Next, add right on top of the Beauty-Baking mix, cooled cubed, egg and pumpkin spice
  4. Prepare a small baking sheet lined with parchment paper or waxed paper.
  5. Using your hands (or a stand mixer with paddle attachment) start mixing until well incorporated.
  6. Using a medium cookie dough scoop, scoop out for each cookie.
  7. Roll in the palm of the hand, a trick to create a perfect ball is to slightly cup your hand.
  8. With the palm of your hand, slightly push each ball down to create a circle shape, then shape dough into a pumpkin shape as best as you can ;)
  9. Place in the oven for 7min, until lightly golden brown around edges.
  10. Once cooled, it is time to decorate!!!
INSTRUCTIONS WHITE CHOCOLATE GANACHE
  1. As the pumpkin Beauty Bombs are hardening up, it’s a good time to make the white chocolate ganache
  2. Measure out chocolate chips add 2tsp of coconut oil in a heatproof bowl
  3. Melt over a water bath or in the microwave; intervals of 10sec, stirring in-between.
  4. Using a small spoon, draw out both left and right pumpkin 3D groove lines, and fill in with chocolate ganache. Place back in the fridge for 10 min.
  5. Once the first 2 sides of the white pumpkin grooves are done, make the third one, and place back in the fridge for another 5min.
  6. Lastly, make the last pumpkin grove and place it in the fridge one last time for 3min.
  7. Once the white chocolate is fully hardened you are ready for decorating, you may add you may use glitter to create the stem and vines or just keep in plain ;)



Andrea Witthoeft
Andrea Witthoeft

Author



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