Hi Bold Bakers!
This week I have a trio of Halloween cookies for you! You can make Zombie Cookies, Meringue Bones with Blood Sauce & Chocolate Chip Monster Mouths from some of my favorite Bigger Bolder Baking recipes! So let’s get baking!
- Sugar Cookie
- 1-1/2 cups (360g) butter, cubes and cold
- 2 cups (400g) sugar
- 4 Eggs
- 1 tsp Vanilla extract
- 5 Cups (600g) All-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 Cups Icing sugar
- food dye , black and ivor
Follow the method for sugar cookies from the link about for sugar cookies
Once Chilled roll out some of the dough on a well floured surface
Cut out the zombies with a gingerbread man cutter and transfer them to a baking tray (this is a soft dough so work fast). Then take a ribbed scone cutter and create the bite marks 🙂
Bake at 325oF(160oC) for 18-20 minutes. Until light and golden.
To mix the glaze, add water to icing sugar teaspoon by teaspoon until you get the runny consistency.
Divide between 2 bowls and add the red food dye to one for the blood
Use a piping bag to draw on the faces. You can use a spoon for the ‘blood’ Leave to dry, around 30 minutes. Store in an airtight container for up to 5 days 🙂
- COOKIE DOUGH
- 1 lb Butter (4 sticks), at room temperature
- 360 g (1 3/4 Cups) Sugar
- 360 g (1 3/4 Cups) Dark brown sugar
- 3 Whole eggs
- 1 Tbsp Vanilla extract
- 800 g (6 1/2 Cups) All purpose Flour
- 1 ½ tsp Salt
- 3 tsp Baking soda
- 1 lb (2 Cups) Chocolate chips, good quality
- M&M's for color (optional)
With the K beater on your mixer, cream your butter and sugars together until combined.
Whisk the eggs and vanilla extract together with a fork and add them to the butter on medium high speed. Add in 3 stages so your mix does not separate.
In a Separate bowl, whisk together your dry ingredients.
Once all your eggs are incorporated,turn your mix on low and add in the dry ingredients to the mixer in two batches.
In between flour additions run your spatula along the bottom of the bowl to make sure the dough is mixed evenly. Lastly pour in your chocolate chips.
Scoop the dough to a tablespoon size (small ball)
Bake the cookie layers at 350oF (180oC) for 10-12 minutes, depending on the size.
When baked and cold spread on the red ‘blood’ icing on both sides.Place the marhmallows around the edges and top off with the lid. Enjoy your monster mouth!!!!
- BLOOD PUDDING (RED VELVET) WITH MERINGUE BONES
- (This recipe is from www.justataste.com)
- For the pudding:
- 3/4 cup (150g) sugar
- 1/4 cup (30g) cornstarch
- 1/4 cup (30g) cocoa powder
- 1 tsp cinnamon
- Pinch of salt
- 3 cups (720ml) whole milk
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (60g) sour cream
- 2 teaspoons vanilla
- 2 Tablespoons red food coloring
Make the meringue:Preheat the oven to 200ºF (100oC). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until they just hold soft peaks. With the mixer still running, gradually add the sugar and continue to beat at high speed until the meringue holds stiff, glossy peaks.
Secure the parchment paper to the baking sheets with dabs of meringue.
Spoon a portion of the meringue into a pastry bag fitted with a 1/2-inch-wide tip and pipe bones about 1 inch apart. Add more meringue to the pastry bag and pipe more bones in the same manner on the other baking sheet.
Bake the bones in the oven, switching the position of the sheets halfway through baking, until crisp but still white, about 1 ½ hours.
Turn off the oven and cool the meringue bones in the oven for 1 hour, then transfer them to wire racks to cool completely.
Make the pudding: In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold.
For serving: Portion the pudding into cups and serve with the meringue bones to use as spoons.
* The pudding will firm up as it chills. You can make the pudding up to 1 day in advance and keep it refrigerated, covered, until ready to serve. The cornstarch must come to a boil in order for it to properly thicken the pudding.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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