Halloween Cookies Monster Trilogy - Gemma's Bigger Bolder Baking Ep. 38

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JUST RELEASED! Halloween Homemade Ice Cream: http://bit.ly/HalloweenIceCreamVid

Hi Bold Bakers! 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!

WATCH my master recipes so you can make these cookies:
* Sugar Cookies (Bubbly Baby Cupcakes): http://bit.ly/gemmasBabyCupcakes
* Meringue Bones (Raspberry Meringues): http://bit.ly/GemmasMeringues
* Chocolate Chip Cookies (Cookie Cake): http://bit.ly/GemmasCookieCake

FULL RECIPE LISTED BELOW
Halloween Monster Cookie Trilogy

ZOMBIE SUGAR COOKIE

INGREDIENTS
See my Bubbly Baby Cupcakes Recipe: http://bit.ly/gemmasBabyCupcakes

For the Sugar Cookie:
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 :)

MONSTER MOUTH COOKIE

INGREDIENTS
See my Cookie Cake recipe & divide by half: http://bit.ly/GemmasCookieCake
Follow the method for making chocolate chip cookies.
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)

INGREDIENTS
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

For the meringue bones:
See my Raspberry Meringues Recipe: http://bit.ly/GemmasMeringues

METHOD:
1. Make the meringue:Preheat the oven to 200F (100oC). Line baking sheets with parchment paper.
2. 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.
3. Secure the parchment paper to the baking sheets with dabs of meringue.
4. 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.
5. Bake the bones in the oven, switching the position of the sheets halfway through baking, until crisp but still white, about 1 hours.
6. Turn off the oven and cool the meringue bones in the oven for 1 hour, then transfer them to wire racks to cool completely.
7. Make the pudding: In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
8. Gradually whisk in the milk, heavy cream and sour cream until combined.
9. Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
10. 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.
11. 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.