Spooky Brownie Pops

For the brownies: 

• 1 1/2 cups granulated sugar*
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder (sifted)
• 1/2 cup powdered sugar (sifted)
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup canola oil or extra-virgin olive oil
• 2 tablespoons water
• 1 teaspoon vanilla
• ¼ cup finely chopped almonds (optional)
• Frosting (for after baking)

Chocolate coating: 

• 1 bag of white chocolate chips 
• Yellow and orange food coloring

Other supplies needed:

• Around 50 lollipop sticks 

Begin by preheating your oven to 325 degrees Fahrenheit and oil an 8×8 glass baking dish.

First, whisk together flour, powdered sugar, cocoa powder, and salt. Set aside mixture. Separate chocolate chips into two ¼ cups. Melt one ¼ cup of chocolate chips and set aside. Combine wet ingredients: water, eggs, oil, and vanilla. Then, whisk in granulated sugar until moderately incorporated. 

Next, whisk in dry ingredients by ¼ cup, until fully combined. After the mixture is fully mixed (hand mixer or hand-mixed), fold in chocolate chips (and almonds if chosen). 

Pour into the prepared baking pan, and bake for 40-45 minutes. After bakes, set aside brownies to cool. 

Once brownies are cooled, add ½ can of chocolate frosting and blend until incorporated. Roll into 1 tablespoon balls and set on a cookie sheet with a lollipop stick in the center. Then, separate the white chocolate chips into three separate bowls. Melt in the microwave for about one minute and 30 seconds or until completely melted. Add two drops of yellow into one bowl and two drops of orange into the other. Then begin alternating pouring each color into one bowl at a time, each time being poured into the center. Take a toothpick and drag the colors from the edges to the middle (repeat around six times). Dip each brownie ball directly into the center of the swirl with a fork and attach it to a lollipop stick. After completing the process, place in the fridge to cool. 

No-Yeast Pumpkin Bread 

• 1 (15 ounces) can pumpkin puree
• 4 eggs
• 1 cup of vegetable oil
• ⅔ cup of water
• 3 cups granulated sugar
• 2 tablespoons brown sugar 
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda 
• 1 ½ teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Grease and flour three 7×3 inch loaf pan

In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for 50 minutes and let cool completely before serving.