East Georgia Paranormal

CHOCOLATE COOKIE HAUNTED HOUSE

SCOOBYDOO-BOO — Sun Sep 02, 2007 1:46 pm

Author: SCOOBYDOO-BOO

Posted: Sun Sep 02, 2007 1:46 pm

o.k...this one will take some time but it's a way cool centerpiece!

From Woman's Day:

Chocolate Cookie Haunted House
link:http://www.womansday.com/home/9872/chocolate-cookie-haunted-house.html

Chocolate Cookie Haunted House

Prep: 30 min
Bake: 17-20 min

4 rolls (18 oz each) refrigerated sugar cookie dough
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 boxes (16 oz each) confectioners' sugar
6 Tbsp egg white powder or meringue powder
3/4 cup water
1 can (16 oz) vanilla frosting
Black paste food coloring
1/2 cup black decorating sugar
1 cup small round chocolate candy pieces (such as Popables or Kit Kat pieces)
Yellow or orange cellophane
1 cup harvest candy corn
1 box (14 oz) small square cheese crackers (such as Cheez-Its)
2 bags (1lb, 1.25 oz each) candy-coated peanut butter pieces (such as Reese's Pieces)
1 cup small gummy orange slices (such as Brach's or Sunkist)
1 bag (12 oz) chocolate chunk chips
1 bag (1 lb, 2 oz) chocolate cream-filled sandwich cookies (such as Hydrox or Oreos), crushed fine
1 cup candy pumpkins

1. Preheat oven to 350�F. Knead cookie dough with the flour and cocoa powder until well blended. Using diagrams, make cardboard or paper patterns for sides of house. Working with 1/6 of the dough at a time, roll out dough onto sheets of foil to a scant 1/4-inch thickness. Cut out largest pattern pieces first, 1 side of house per sheet of foil. Cut out all windows and doors with a small knife, saving scraps. Transfer pattern pieces on the foil to ungreased baking sheet. Bake 17 to 20 minutes until golden. Transfer to wire rack; cool completely. Repeat with all the remaining patterns, rerolling scraps. Cut out and bake several tombstone-shaped cookies for decoration.

2. Combine sugar, egg white powder and water in a large mixing bowl. Beat with electric mixer until mixture is thick and fluffy, about 1 minute. Tint frosting black with paste food coloring. Put some of the frosting in a 1-quart resealable food-storage bag. Keep remaining frosting covered to prevent it from drying out.

3. Spread front panel of house with some of the frosting. Cover all but the cupola with black sugar. Attach small round chocolate candies as the cupola "roof" and other decorations; set aside to dry.

4. For all "windows," cut out yellow or orange cellophane slightly larger than the windows. Snip a small corner from bag with frosting and attach "windows" to back side of panel to secure. Turn panels over and pipe window panes. Attach harvest candy decorations above some of the windows.

5. Assemble larger part of house on cardboard or serving platter, attaching panels with a generous amount of the frosting or a hot glue gun. (The house will only be used for decoration.) Use large cans or bottles to help support structure. Let house dry at least 1 hour before continuing. Add the side structures (supporting them as well with cans and bottles); let dry at least 1 hour. Attach side roof panels supporting roof with cans or boxes. Allow structure to dry at least 1 hour.

6. Decorate sides and roof with crackers, candies and chunk chips as shown, trimming crackers with a serrated knife if necessary. (For the roof, start decorating from the bottom up.) Pipe RIP on the tombstone cookies and decoration on door. Arrange the crushed cookie crumbs around house as "dirt." Place candy pumpkins in "dirt."

Here's the link for the assembly of the house:

http://www.womansday.com/assets/download/haunted-house-main.pdf

Re: SPOOKTACULAR HALLOWEEN RECIPES & IDEAS!!!

SCOOBYDOO-BOO — Sun Sep 02, 2007 1:21 pm

Author: SCOOBYDOO-BOO

Posted: Sun Sep 02, 2007 1:21 pm

Oh yeah---a sick one!
This looks yucky too! Check this out!

Halloween Recipes by Mountain Breeze

Eyes and Ears
From: Mark Hill

TO MAKE THE EARS:

* 1 1/cup cake flour (not self-rising)
* 1/2 teaspoon salt
* 2 large egg yolks
* 1 1/2 tablespoons olive oil
* 1/4 cup water
* 3 drops Red food coloring

1. Mix all of the dry ingredients together in a mixing bowl.
2. In another bowl, mix the wet ingredients together.
3. Add the wet ingredients to the dry ingredients and mix.
4. Depending on the humidity, you may need to add a little more flour.
5. Dump the dough out onto a floured counter and knead well.
6. If the dough is still too sticky, add more flour.
7. Knead the dough about 5 minutes.
8. Let the dough sit while preparing the eyeballs

TO MAKE THE EYEBALLS:

* 1-1/2 of Ground Chicken or more
* 1/8 teaspoon Salt
* 1/8 teaspoon Pepper (white if you have it but black will do)
* 1/8 teaspoon Garlic
* Pitted Medium Green Olives
* Pitted Medium Black Olives

1. Dump the ground chicken in a mixing bowl, add the spices, and mix well.
2. Make little balls of chicken about 1-1/2 inches in diameter and place on a cookie sheet.
3. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type.
4. To make the pupil, cut a black olive into small pieces.
5. Now insert the black olive piece into the half of green olive.
6. Stick the green olive onto the ground chicken eyeball.
7. When you cook the eyeballs, you do not want them to brown, so steam them.
8. Steam the eyeballs just like you would steam vegetables.
9. It should take about 20 minutes over medium heat.

BACK TO THE PREPARATION OF THE EARS:

1. Roll out the dough on a floured counter with a rolling pin.
2. The dough should end up about 1/8 inch thick.
3. Cut out round pieces of dough using a glass about 3 inches in diameter.
4. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal.
5. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own.
6. Put the finished ears on a dishtowel and let dry overnight if possible.
7. If you do not have time, an hour or two will suffice.
8. Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water.
9. Drain the ears in a colander.

TO MAKE THE BLOOD:
Simply take a small jar of spaghetti sauce and mix in some red food coloring.

ASSEMBLE THE DISH:

1. In a crock-pot or dish, pour the �blood� into bottom.
2. Arrange the cooked �eyes� and �ears� and your done.
3. It can be easily microwave or heated in a crock pot.

Dinner anyone? Well, it IS a pasta dish!

SPOOKTACULAR HALLOWEEN RECIPES & IDEAS!!!

SCOOBYDOO-BOO — Sun Sep 02, 2007 1:12 pm

Author: SCOOBYDOO-BOO

Posted: Sun Sep 02, 2007 1:12 pm

I have tons of them!!!!!!

BWAAAA ----HAAAAAA---HAAAAA!
It's NEVER too early to get started planning!!!

This is a cool recipe site---a sick chick---I appreciate that in a baker!

http://www.halloweenkitchen.com/

Here's a cool idea she has for "Gingerbread Corpses" HAHAHAHA-mess 'em up with red gel icing gashes!!! I would say "decapitate" some and leave the heads near the bodies on the platter...

WANDA'S GINGERBREAD CORPSES:

Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater! Wanda

INGREDIENTS
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar 1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons warm water
1/4 cup raisins for decorating

DIRECTIONS
1 In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.

2 Slowly add flour, spices and salt. Mix until well blended.

3 Cover and chill for 24 hours.

4 Preheat oven to 350 degrees F. Grease cookie sheets.

5 Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.

6 Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks.

FINISHING TOUCHES
Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.

check out the site---cool stuff!