A Day for Goooools and Globlins

A Day for Goooools and Globlins

I’d intended on making chocolate skulls with white chocolate and dark chocolate detailing. They were going to be So. Very. Cool.

Unfortunately, the white chocolate refused to come out of the plastic skull molds. Instead, they looked like globby white chocolate messes.

I needed a Plan B. Stat.

Thanks to some handy pepitas, shredded coconut and chow mein noodles, Plan B was hatched… and out came these cute little globlins. My roomie called ‘em that.

I was thinking they should perhaps be called goooools, but they’re just so globby and cute. She’s right. Globlins it is.

As you’ll see in the photo below, these guys were perfectly happy to see and be seen at our lunchtime Halloween potluck at work this week.

Our spooky Halloween potluck spread with candied apples and caramel apples, globins and many other treats

We feasted on chocolate chip cookies, a delicious pumpkin bread, candied apples, coffee-braised beef ribs with spiced pumpkin, an addictive pumpkin dip with homemade tortilla chips and bottles of Orangina. Our photographer, Travis, brought the burbling dry ice as his contribution in the back there.

Clearly, as a fall-back plan, these little fellows were supremely easy to make. The white chocolate becomes both the molding material and the glaze on the outside, so I think you could make them with close to anything munch-able you happen to have around the house.

No pepitas? Use some other nut or seed. No chow mein noodles? Substitute something else for the arms. Maybe black liquorice ropes. Easy. I think they’d also be great with just granola in them.

Globlins (Makes about 14 snacks)

12 oz (1 bag) white chocolate chips
2 Tbsp milk + 1 Tbsp milk
1 cup pepitas (or some other seed or chopped nut)
1 cup shredded coconut
1 cup chow mein noodles + a few extras for arms
A small handful of dried currants or black sesame seeds (for eyes)

  1. Over low heat in a saucepan, melt 3/4 of the bag of white chocolate with 2 Tbsp milk. Stir constantly.
  2. Combine the nuts, coconut and chow mein noodles in a bowl.
  3. Pour the melted white chocolate over the nut-noodle mixture. Blend well and place in the freezer to chill for about 20 minutes.
  4. Line a baking sheet or cake pan with parchment paper.
  5. When the mixture is cool, but still pliable, remove from the freezer and form 1 Tbsp portions into tall mounds.
  6. Melt the remaining 1 Tbsp milk with the remaining white chocolate chips. This will become your glaze.
  7. Carefully roll one the globin mounds in the glaze to coat. (You may want to use latex gloves for this task.) Stand the globin up on the parchment.
  8. Push two currents or sesame seeds into the top of the globin for eyes and push chow mein noodles into both of its sides for arms (see photo, above). Repeat this glazing and decorating step with all the little naked globin mounds.
  9. Allow your globins to cool on the parchment paper for a few hours or overnight. They’re alive! Aliiiiive!

As party guests, I must say… the globlins were perfect gentlemen and they were very popular with all the other guests. They mingle well and they’re just so charming , they end up drawing a lot of attention. I’d certainly invite these little chaps along to another party.

All of which goes to show that sometimes Plan B is even better than Plan A. So that’s my lesson of the day. Be open to Plan B, or whatever Plan B turns out to be.

Wishing you a spooooooky Halloween!
Miss Ginsu

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