Decorated Pumpkins Contest and Chocolate Rice Crispies

Every year our Town has the “Paint Our Town” competition. Last year my daughter and I entered window painting. We were assigned a big window in one of the restaurants. We liked our idea: we invented a new character, the Tree-Cula, a big happy tree with a cape and Dracula teeth. Our Tree-Cula turned out very funny and very nice. We did such a great job and had lots of fun. Although we did not win anything, our experience was wonderful.

This year we decided to do something different, and we entered the “Decorating Pumpkin” contest. One of the rules was not to carve our pumpkins. My husband gave us the idea about how to do the snowman, and we liked that-))

Three white pumpkins were carefully collected from our local Styer Orchard farm. We worked diligently and every day came up with new ideas for the decoration. After a week of creative work, I proudly can show you our splendid results.

Although our pumpkins were white in the beginning, we gave them a little color for a rustic effect. The bottom one we decorated with fallen leaves from our backyard, the tummy piece with apples that we cut from the fabric I have. We found wild pecan nuts in the park and converted them into buttons for our snowman. The nose is a stem from the middle pumpkin, and an old lampshade was turned into the hat. When the snowman was done we decided to call him Fall-Man, after all, he is made from pumpkins and has a scarecrow on his head.
Enjoy!

Print Recipe

Chocolate Rice Crispies

(1 votes, average: 5.00 out of 5)

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Ingredients

•  8 tbsp (4 oz, 120 g) unsalted butter
•  1/3 cup (32 g) Dutch-processed cocoa powder
•  Two 10-oz bags (565g) mini marshmallows
•  10 cups (300 g) crisp rice cereal
•  ¾ cup (150 g) semisweet mini chocolate chips

Instructions

1

Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.

2

Remove the pan from the heat and stir in the rice cereal.

3

When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips.

4

Let cool to room temperature.

5

  

6

Oil your hands with coconut oil, and shape some of the cereal mixtures into a ball the size of a golf ball (1.68-inch, to be exact). Using an ice cream scoop for measuring helps to achieve the uniform size of the balls. Place the ball on a baking sheet, and repeat with the remaining mixture. Let the balls set, then store them in an air-tight container in a dry, cool environment for up to 3 days. If you like you may refrigerate them, they will harden. I like them that way.

For more photos visit Newtown Window Painting 2011   After hard work and lots of fun we treated ourselves with the Crunchy
Chocolate Rice Crispies.

Kids love to make them, especially round them with a coconut oil hands-)))