This month Allen and I watched Monsterland, and that was a bit of a disappointment, while The Haunting of Bly Manor was great. As for movies, we thought Hubie Halloween with Adam Sandler was so funny, and we really liked Books of Blood though it was a bit gory for me. Last night, we saw Mortuary Collection and that was really good.
This year, I did not put up my Halloween decor like I usually do, and decided to keep my fall decorations up throughout Thanksgiving. I took a day off from work to rest and bake, and made these cookies and the previous post last weekend. I cherish time off to bake! It was not easy for me to find time to decorate my fall and Halloween cookies this month, since my Mom was in the hospital recently for four days. I worry about her so much due to her dementia and age (90), and it puts a damper on things for me. Thankfully, she is well and doing physical therapy every week. The entire situation with my Mom has taken a toll on me, but baking keeps me grounded and takes my mind off these things at least for a little while.
The cookie recipe is from my post, Pumpkin Spice Latte Cookies. I made the following cookies for Halloween: skull, Jack Skellington, haunted house, candy bucket, candy corn, witch hat, cat, bat, mummy, Frankenstein, bride of Frankenstein, ghosts, eyeball monster, tombstone, coffin, jack-o-lantern, pumpkin with hat, raven, bubbling cauldron, and witch broom.
|Frankenstein and Bride of Frankenstein (Allen and me-hee hee)|
Royal Icing with Meringue Powder
Yield: 8 cups
2 pounds Powdered Sugar
1/3 cup Meringue Powder
1/2 cup Room Temperature Water (plus extra if you need to thin the icing)
1 teaspoon Clear Vanilla Extract
1 tablespoon Light Corn Syrup
(If lumpy) In a large bowl, sift the powdered sugar; set aside.
Add meringue powder and room temperature water in mixer with paddle attachment and mix on high for 1-2 minutes.
Add the vanilla extract and mix for 5-10 seconds.
Turn off mixer. Add half (1 pound) of the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and beat until smooth.
Add light corn syrup and incorporate for 20-25 seconds.
Add remaining (1 pound) of powdered sugar and mix on high for 2-3 minutes.
The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.
|2 skulls, mummy, Jack Skellington|
If you need a both a border and flood-like consistency keep reading below.
If you only need flood consistency icing, add 1/2 teaspoon of water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny or you may have to start over.
Keep the containers or Tupperware/Pyrex covered until you are ready to color. Royal Icing hardens fast.
|Frankie and Bride of Frankenstein|
|Frankenstein, Bride of Frankenstein, eyeball monster but he is friendly and yummy|
I use Wilton, AmeriColor and Chefmaster Soft Gel Paste Food Color in various colors.
Use 1-2 drops at a time until you reach the desired color.
Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.
|Ghosts - Boo!|
|Bat, cat, raven|
Then with the remainder of the icing, add room temperature water using 1/8 teaspoon to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need. A little water goes a long way. This works for me and I get the flood consistency I need. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.
I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.
Decorate your cookies.
|Witch hat, haunted house, candy corn, and bubbling cauldron|
Do a border and then fill it immediately. If you are adding layers let the first layer dry completely overnight to prevent the color bleed.
I use a cookie stick to reach edges, and the tip to pop any air bubbles.
I let the cookies dry overnight.
Please keep in mind if you are baking and it is humid, you may need more time for the cookies to dry. It was raining for day here so the cookies needed two days for the icing to dry.