This week I had a guest with me to help me cook! My friend Krystal was over for a Halloween movie marathon and what goes better with a movie marathon than some sweet treats!
The Drink:
Fun Fact: the actress Shirley Temple was not a fan of Shirley Temples (at least according to wiki).
Traditionally Shirley Temples are made with ginger ale and grenadine with a maraschino cherry as a garnish. Well, I chose to forgo tradition for the wonderful lemon lime soda that is Sprite as my mixer.
What you’ll need:
- Sprite or Ginger Ale (note ginger ale might add an extra element of spice for this pairing)
- Splash of Grenadine
For a hard Shirley Temple or a Dirty Shirley you’ll need:
- Shot of white rum or vodka
Originally I was going to make cake pops for all of you. Well, I didn’t buy Popsicle sticks, so they turned into cake balls. My friend Krystal and I made two types: poison apple and caramel apple.
What you’ll need:
- Spiced cake mix
- Eggs
- Canola/Vegetable oil
- 1/4 – 1/2 can of vanilla frosting
- White chocolate chips
- Butterscotch chips
- Milk chocolate chips (optional)
- Black icing
- Red food coloring
- Water
Start by baking the spiced cake according to the instructions on the box. You’ll need the eggs and canola/vegetable oil for the baking. Allow the cake to cool for ten minutes before slicing into it.
For this recipe, you’ll only want to use half of the cake you’ve baked. You can freeze the remaining cake for later or double the recipe.
With a fork, break up the freshly made cake into crumbs. Mix the cake crumbs with the 1/4 can of vanilla icing. The cake crumbs should start sticking together to form a wet dough. Add a little more icing one scoop at a time if the dough is too dry.
Roll the dough into small balls and place on a baking sheet lined with wax paper or parchment paper. Place in the fridge for at least one hour to harden.
Once the cake balls have hardened, start melting the chocolate! In a microwave safe bowl, melt the white chocolate in 30 second intervals until it fully melts. If it isn’t becoming smooth, add a little water. For a slightly darker color add in a few pieces of milk chocolate to the white chocolate. In a separate microwave safe bowl, repeat the process for the butterscotch chips.
Add red food coloring to the melted white chocolate. Colors will vary, but for the apple look, you’ll want a bright red color.
Dip the cake balls into the red dyed white chocolate. Place back on the wax/parchment paper, then drizzle half of the balls or “apples” with the butterscotch chips. Place back in the fridge for another hour or until the chocolate has hardened.
Once the chocolate has hardened, you can decorate with black icing for the skulls on your “apples”. Enjoy right away!
The Pairing:
Krystal and I had a lot of fun making these sweet treats. I will warn you guys, this pairing is full of sugary goodness, so get ready for that. The Shirley Temple adds some fruity sweetness, while some of the spiciness of the cake is lost in all the frosting and chocolate. Krystal had the Dirty Shirley and she said it was like drinking a sweet punch with a kick.
The “caramel apples” were our clear favorite of the two “apple” flavors. The butterscotch had a smoother taste with extra spice that pairing really well with the Shirley Temple and Dirty Shirley. Krystal also felt this one paired better with the rum.
The “poison apple” was very sweet with only a hint of spice. The decorations were a lot of fun to make.
Advertisements Share this:
