
Cute Owls That Kids and Adults Can't Resist
Many people celebrate Halloween today. It’s an Americanized celebration of All Hallows’ Eve, which very few people celebrated just 20 years ago. But at its core, it’s a spookier celebration of evil spirits, death, wickedness, and darkness. A strange, occult festival that many have embraced as something fun—but why do we have it, anyway?
Among other things, this has to do with the fact that there has been a global, media-driven desensitization campaign over the past 40+ years. Both Hollywood and the entire celebrity machine have lulled most people into a kind of cultural hypnosis. We’ve been thoroughly immersed in Americanization, and that has only made it easier to fall for traditions that don’t belong to our culture at all—and Halloween is just one of them.
I remember the first time I experienced Halloween. It was a little over 25 years ago, and it wasn’t in Denmark or mainland Europe. It was in England, where I was studying in London. Back then, it was a completely different celebration—it was more aesthetic than scary, which is something you can’t say about how people celebrate it today, when I often feel really queasy as I walk past my neighbors’ houses or go to the supermarket. Where blood, zombies, mummies, blood-dripping dolls, and severed limbs, bleeding fingers, and who knows what else are on full display for everyone to see.
This is what Halloween has become in the 2020s, and it’s all happened in less than 20 years. The darker, more macabre, and more disgusting, the better. Driving through American suburban neighborhoods is downright uncomfortable. Skeletons and zombies several meters tall stand there, moving about with repulsive, satanic lights in their eyes. Somewhere in Connecticut, on a trip from Boston down to Orlando, we saw that an entire street had been transformed into a horror street, where these several-meter-tall monstrosities just stood there, swaying and moving, covered in blood, murder weapons, lights, and tons of fake spiderwebs. Everyone along the road seemed to have gone all-in on evil, and it gets so disgusting that you have to tell your kids to cover their eyes while you sit there sending prayers into the ether to avoid being embraced by the enemy.
I feel it’s completely wrong to teach our children to glorify all that is evil, all that no one wants; I think we need to be very cautious about what we invite into our lives. It’s not even a Danish or European tradition, and yet people have fallen for it hook, line, and sinker after years of marketing and desensitization of adults and children.
When I went to my first Halloween party, the place was beautifully decorated with cheerful or whimsical pumpkin lanterns; there were lots of candles, fun cakes, and other fall-themed decorations. Today, it’s a mix of horror, gore, and zombies, and it’s celebrated on a much larger scale than ever before. It’s a collective celebration of eeriness and evil. It has nothing to do with the Martha Stewart-style Halloween of the past—which is what I was introduced to back in London a long time ago—when glittery pumpkins, fairy houses, and a few cookie bats were the wildest things imaginable.
But that's how the enemy always starts things off—slowly but surely. With a gentle touch, you're lured into the web, and before you know it, you're completely caught up in it.
However, I’ve decided that we can certainly celebrate something else—something more important. After all, why not go against the grain? We celebrate Jesus every day, and with the arrival of fall, the cozy atmosphere and the delicate beauty of the season are a natural part of creation—and that is worth celebrating, rather than the gloom and evil that are as undesirable as anything can be.
So when everyone’s running around outside booing, we shut that out, light some beautiful candles, decorate with fall motifs, and bake sweet and beautiful cakes. I call it Hyggeween—a cozy celebration of fall and the beauty of creation. Celebrating what’s good and beautiful, warm and loving, instead of the opposite. A celebration that doesn’t desensitize our children into accepting evil as something good and fun. We don’t need any more evil or gloom in this world—our progress (or decline) has created more than enough of that already.
Our world is practically bursting with it. We need Jesus, peace, tranquility, candlelight, warmth, beautiful pumpkins, hearty soups, delicious pies, and a brownie owl. So last night, I stood there baking brownies with the kids and decorating them. It takes time to make the little owls, but it’s so much fun to see how different their expressions turn out—it’s as if they have their very own cake personalities. I’ve shared the recipe below; it’s easy and really delicious, and you can make them for a birthday, too. The most important thing is to find some good-quality chocolate buttons that aren’t full of junk—I managed to do that, and here’s the result: our little Hyggeween Owls, perfect for any cozy occasion.

Hyggeween Owls
Equipment
- 1 Hand Mixer
- 1 Metal Spatula for Frosting
- 2 Round Cookie CuttersI use a 3 cm one and a 6 cm one (you can use larger ones—the larger they are, the easier they are to work with)
- 2 pans or one large one(I use a 20×20 and a 20×30)
Ingredients
Brownie for the Owls
- 225 g Unsalted Butter
- 200 g Dark Chocolate (I use a 57% without lecithin)
- 4 Eggs
- 1 tbsp Homemade Vanilla Sugar
- 160 g Brown unrefined cane sugar (You can use Demerara or another type of unrefined crystallized cane sugar)
- 60 g Raw cane sugar (I use dulcita; you can use panela or another type of unrefined raw cane sugar)
- 1 tbsp Cocoa (I use organic Dutch-process cocoa)
- 135 g Single-grain flour T80 (You can also use spelt, but it must not be whole-grain; always use T55-T80 flour)
- 1/4 tsp Fine unrefined salt (I use Fleur de Sel)
- 1/4 tsp Baking powder (I use gluten-free organic baking powder)
Frosting for the Owls
- 125 g Dark Chocolate (I use a 57% without lecithin)
- 125 g Light Chocolate (I use 42% chocolate without lecithin)
- 120 g Whipping cream
- 120 g Mascarpone
- 125 g Salted butter
- 1 tbsp Maple Syrup
Instructions
Brownie
- Preheat the oven to 160 degrees (convection)
- Grease your pans. Line them with parchment paper and dust them with flour where the paper doesn’t fit. I use a 20×20 and a 20×35; if you have a large pan, you can use that too, but it has to be very large, otherwise the brownie will be too tall, which isn’t the intention.
- Chop the chocolate, weigh out the butter, and place it in a bowl over a bain-marie (water bath) until it has melted completely.
- Crack the eggs into a bowl and measure out the sugar and vanilla sugar into the same bowl.
- Beat the mixture with a mixer for no more than 1 minute, until it is lightly combined.
- Measure the flour, cocoa, baking powder, and salt into a small bowl. Mix them together with a fork and set them aside.
- Once the chocolate mixture has melted, remove it from the double boiler and wait until it reaches about 45 degrees.
- When the chocolate reaches 45 degrees, beat the egg mixture for a couple of minutes and begin adding the chocolate mixture in alternating layers: flour, chocolate, flour, chocolate, flour. (Do this about 3 times to incorporate everything; beat and scrape down the sides of the bowl each time. It’s important not to overbeat, so stop the mixer when you pour in the chocolate and flour, beat briefly until combined, and stop again.).
- Once the batter is smooth, pour it into the pans and bake for about 20–25 minutes in the middle of the oven. I use the convection setting if I’m baking more than one pan; otherwise, I don’t.
- Never overbake a brownie, but also keep in mind that it shouldn't be runny, since you need to be able to cut it into pieces.
- Let the brownie cool completely,
- Remove the cake from the pan and transfer it to a large plate or cutting board, where you can cut out your circles.
- I'm cutting out 9 large owls and 7 baby owls.
- Place each owl on a plate and refrigerate or freeze them while you make your frosting.
Frosting
- Measure out the cream, mascarpone, and maple syrup, and pour them into a heavy-bottomed saucepan.
- Chop the chocolate and put it in a bowl.
- Cut the butter into cubes.
- Bring the cream mixture to a boil and pour it over the chopped chocolate. Mix the two together with a spatula and add the butter; let it sit and melt for 10 minutes.
- Blend until smooth using an immersion blender. Don't worry if it separates slightly.
- Put it in the freezer for 25–30 minutes, then beat it with a mixer. Now you’ll have a delicious, rich buttercream that you can use to frost your little brownie pieces.
Decorating
- Spread a generous layer of frosting on each cake so they look uniform. (It’s best to frost the cakes while they’re cold, as this helps the frosting adhere easily to the cake and makes it easy to apply a thick layer.)
- Decorate with chocolate buttons—cut them into quarters for the ears, beak, and claws. Use halves for the feathers. Use whole white ones for the eyes, along with small buttons for the pupils. You can customize the plumage so that each owl has its own unique look.
- I suggest you decorate the adult owls first and then the baby owls, since the baby owls are a little harder to decorate, so practice on the adults and make the little ones last.
- I store the brownies in the fridge or freezer. They’ll keep for several months in the freezer. Just take them out 1 hour before serving—and yes, they actually get better after sitting for a bit, so the brownie becomes super fudgy. You can expect to have an extra jam jar’s worth of frosting left over after decorating. You can then treat your family to it on buns and the like. It tastes wonderful and just needs to be taken out 30 minutes before use, just like butter.
- Now your owls are ready to serve. I hope you’ll enjoy them and that they’ll bring joy to the young at heart—all without any artificial colors or refined sugar.


I hope you’ll feel inspired to make some cozier owls this Hyggeween. I think it’s important that we spread more “hygge” than “uhygge” during this time—it seems like our world needs it. Have a wonderful Hyggeween!
Have a blessed day!
Love

P.S. All posts on this blog are written and photographed by Belle Frost; no AI was used to generate content, and all copyright belongs to Maison Frost.




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