Sugar Cookies Recipe for a Yummy Halloween or any Holiday

A web of sugar cookie deliciousness.

[Guest Post, from Shannon Jones]

I volunteered to provide the cookies for Serenity's class party last week. Liv always rolls her eyes at me when I take on these challenges because I always find the hardest way possible to do things. Most moms run by the store and grab a box of cookies on sale for $2.99 from my bakery table. I on the other hand pause life, stop the rotation of the Earth and dive head first into a budget busting bonanza. I admit I go a little over the top. This year I decided to use the cookie cutters salvaged from last year's clearance rack. I made rolled sugar cookies and baked my ghosts, pumpkins, cats, bats and witches. The icing was the tricky decision because I am much more a fan of buttercream icing than the traditional royal. However for this project I opted to give it a go with the run-in technique. The trick to this is patience. My dilemma, I lack this particular character trait. First step is to make a great base to work on. 
After the cookies have completely cooled you can make a batch of royal icing. Set some of this thicker base aside to be the outline and finishing touches of your masterpiece. Outline with this royal icing each cookie design, be sure to leave a little room on the edge. Testing the patience again, let this thoroughly dry. Once it's completely dry you're ready to move on to the "flooding". The rest of the icing you are going to slowly add warm water to (a few drops at a time). It is ready for the cookie when the drizzles settle for a second on top before disappearing into the mix. Add your colors and carefully glaze your cookie. I use a pastry bag but a ziplock bag with a tiny hole in the corner or a spoon will do the trick. Fill in the middle of the cookie. (Here's a hint: a clean toothpick to push the bits of frosting into the corners is helpful.) If you are using multiple color on the same cookie you must wait for each color to dry separately. Again with the saintly patience, Let this completely dry. One it had hardened you can use the thicker batch of royal icing to add your finer details to give each cookie a distinct personality. Once they dry you'll be tired but proud of this fun accomplishment. The kids , and their teachers will love this yummy accomplishment.

Pumpkin Sugar Cookies.

Sugar Cookie Recipe

Ingredients

* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Bats and Ghosts Cookies

Royal Icing Recipe

4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

Scary Halloween Cupcakes | Recipe

[Guest Post, from Shannon Jones]

The Scariest Cupcake Recipe Ever!

I have to admit that I have rocked some pretty cool cakes for Chance's class over the years, so he was eager for me to come up with something for second grade. While I get my jollies being artistically creative, a budget can be restrictive. I have had a blast making cute Halloween cakes for class parties, but my 7 year old informed me this year that he was way beyond "cute". He and I searched for a compromise. He wanted kitty litter cakes or zombie heads with torn, bloody limbs while I was leaning towards fluffy bats and fun monster aliens. I finally came up with something that satisfied both of us. The perfect solution: a cauldron with slimy witch's brew! 
I made yellow cake cupcakes with our yummy Tottenham recipe. Once they cooled I whipped up some of my delicious butter-cream frosting. There are many different versions of this type of frosting, but for a quick, yummy, hassle free version this is the best. 
Divide your frosting into separate bowls for coloring. I like working with gel colors to get more authentic colors out of my butter-cream. You'll need a batch of lime green and a black. Pipe a thick black ring around the edge of the cupcake. Take your green icing and dot varied sized (bubbles) all over the top of the cupcake. I peeled pull-n-peel twizzlers and trimmed them to look like night crawlers. I placed gummy worms into the frosting. After I added slime I found some plastic spider rings to top them with though gummy eyeball or brains would have been perfect. Anything fun and creepy would be great! I cooked up a batch of slime and after it cooled I drizzled it on the top. These creepy, slimy, scary cupcakes were a hit! They were cute (I mean creepy and gross) and they tasted phenomenal. Chance thought they were "cool".

First I dip, then you dip, and we dip.

Cake Batter Recipe:
Yellow Cupcakes:

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream, room temperature

mix, bake at 350 F for 20 minutes.

I'm always tempted to eat the cupcakes at this point.

Vanilla Buttercream

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

Makes 3 cups

20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Best Cupcake recipe ever? 

Piping Gel Slime
2 envelopes (2 tablespoons) Knox unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup

Soak gelatin in water. Heat over low heat source until clear and dissolved. Do NOT boil. Add syrup and heat thoroughly. Cool and store in refrigerator for up to 2 months.

To Color: Add coloring paste/gel or food coloring drops to get desired color.

To Use: Put in icing bag and decorate.