Haunted House Recipes

HAUNTED GINGERBREAD HOUSE

Steps:

• Make the cookies: Sift 3 cups of flour, the ginger, cinnamon, baking soda and salt into a large bowl. Beat the butter in the bowl of an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and molasses. Mix until combined. Beat in the egg and vanilla. Add the flour mixture to the butter mixture and mix until a thick dough forms. If the dough is sticky, mix in the remaining flour a little at a time until the dough can easily be handled without it sticking to your fingers. You may not have to use all of the flour.
• Gather the dough into a ball; divide in half. Roll each dough piece flat to 1/4-inch thickness between parchment paper sheets. Transfer the dough inside the sheets to the refrigerator to chill for 30 minutes.
• Position a rack in the center of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Print the Haunted Gingerbread House Walls and Roof Template (link below) and cut the shapes out with scissors. When the dough is well chilled, remove it from the refrigerator and peel back the top sheets of parchment. Lay the templates on the dough and cut around them using a flat-edged knife (do not discard the templates). Transfer the dough shapes to the prepared baking sheets. Leftover dough can be re-rolled and cut into cookies, or you can shape it into a baton and store it in your freezer for up to 1 month.
• Bake the shapes for 15 minutes, or until lightly golden around the edges. While the cookies are still warm, lay the templates on top of the baked cookies and re-cut them using a knife. This will help the shapes fit together perfectly when you are assembling the house.
• Assemble the house: Place the white candy wafers in a heatproof bowl and cook at 100 percent power in the microwave at 30-second intervals. Stir well after each interval until the candy is smooth (this should take about 1 minute total cook time). Transfer the candy to a disposable piping bag with a small hole in the end snipped (you may also use a zip-top bag with the corner snipped). Use cans from your pantry to help prop the house pieces up as you work. Glue the sides, front and back of the house together using the white melted candy. Let stand until dry, about 10 minutes.
• Meanwhile, prepare the landscape: Spread half of the chocolate frosting over a 14-inch cake board or serving platter. Sprinkle the surface with the cookie crumbs and press them down slightly with flattened palms. Save leftover cookie crumbs and frosting for later use.
• When the candy holding the gingerbread walls together is dry, gently lift the assembled house and place it in the center of the prepared board. Pipe white melted candy along the top edges of the house and attach the roof; hold the pieces steady with your hands until they hold on their own, about 2 minutes. Pipe extra candy around the roof edges and walls to fill in any visible gaps.
• Place the corn cereal in a bowl or zip-top bag and add the cocoa powder. Mix together until the cereal pieces are well coated with cocoa. Pipe a line of candy on the bottom edge of a roof piece and place cereal pieces end-to-end in a single layer to make roof tiles. Pipe another line of candy just above the first row of cereal and add another row, slightly overlapping the first. It's okay to use broken cereal pieces, as this will add to the character of the haunted house. Cover the entire rooftop with cereal. Pipe candy on the front and back top edges of the house and line with cereal squares. Allow the house to stand at room temperature until the candy is set, about 15 minutes.
• Make the windows and door: Print the Haunted Gingerbread House Windows Template (link below). Place the template on a flat work surface and cover it with a large sheet of parchment or waxed paper. Melt the black candy wafers in a heatproof bowl and cook at 100 percent power in the microwave at 30-second intervals. Stir well after each interval until the candy is smooth (this should take about 1 minute total cook time). Transfer the candy to a disposable piping bag with the tip snipped. Pipe the candy over the black boxes (windows and doors) on the template. Use a toothpick to push the candy into small corners and to fill in gaps. Make as many windows as you wish for your haunted house by moving the template under a new sheet of parchment paper. Place candy buttons in each of the smaller windows before the candy is set. Use a food color marker to draw on eyeballs. Allow the candy to stand until set, about 15 minutes at room temperature or 5 minutes in the refrigerator. Peel the candy boxes with eyes off of the parchment and use a little melted candy to attach them to the top front of the house. Position each window tilted inward slightly. Attach the larger candy rectangle below the 2 windows to create the door. Use the white melted candy (reheat if necessary) to pipe dots on the top and bottom edges of the door. Use a toothpick to pull the melted candy into points to create fangs.
• Make the monster arms: Melt green candy wafers as previously directed with the white and black candy wafers. Transfer the candy to a disposable piping bag with the tip snipped. Lay a sheet of parchment on a work surface. Pipe a 4-inch L shape on the parchment paper with the green candy. Use a toothpick to smooth the candy into an arm shape. Use the toothpick end to pull the bottom of the L shape into fingers. Pour green sanding sugar over the top portion of the arm, leaving the hand uncovered. Place a chocolate sprinkle on each finger to create long claws. Allow the shapes to set until firm. When the candy is firm, peel it off of the parchment and shake the excess sugar off of the arm. Repeat this process with a backwards L shape so that you have 2 monster arms. Attach a candy window with melted candy to each side of the house and hold until set, about 2 minutes. Attach an arm to each window and hold until set. Further decorate the sides and back of the house with more windows.
• Create boards for the windows: Knead 2 chocolate chews together and roll flat with a rolling pin (if the chews are too firm to flatten, heat them in the microwave for 5 seconds). Cut small board shapes (about 1/4 inch by 1 inch) from the candy using a knife. Use the end of a toothpick to striate the pieces. Use the pointed end of the toothpick to poke 2 small holes in each end, creating nail holes on the boards. Attach the pieces over the windows using melted candy.
• Make candy pumpkins: Carefully poke holes in the gumballs using a metal skewer or knife, and thread them onto the pointed ends of toothpicks. Melt the orange candy wafers as previously directed. Dip the gumballs into the candy and place them on parchment paper. Remove the toothpick. Use leftover chocolate chews to fashion small pumpkin stems. Place them standing upright on top of the pumpkins. Allow to stand until set, about 15 minutes.
• Make scary trees: Line a baking sheet with parchment paper. Use the black melted candy (reheat as needed) to pipe 3 well-spaced lines on the cookie sheets. Place a rolled wafer cookie on top of each line. Use the black candy to completely cover the wafers. Draw tree branches with the candy coming off of both sides and the top ends of the wafers. Cover with black sanding sugar. Let stand until firm, about 15 minutes.
• Meanwhile, make the pretzel ladder: Break 2 of the pretzel sticks in half. Place 2 whole pretzel sticks parallel to each other. Attach the broken pretzel rungs to the whole pretzel sticks using melted candy. Let stand until set. When firm, lean the ladder against the house, preferably leading up to a window with eyeballs peering out.
• When the trees are firm, lift them from the parchment and shake away excess sugar. Place each snack cake on the cake board upside-down and press a candy tree in its center. Cover the snack cakes with leftover cookie crumbs, if desired.
• Make tombstones: Place leftover chocolate frosting in a piping bag. Break the chocolate bars at their perforations. Pipe a small dot of frosting onto the crumb-covered cake board and press an upright turned chocolate piece into the frosting. Repeat with remaining chocolate pieces to create a graveyard.
• Finishing touches: Use melted white candy to pipe spider webs onto the house. Use the food color marker to draw cracks on the house, and spiders near their webs. Place the pumpkin decorations on the landscape and around the house as desired.

HAUNTED-HOUSE CHOCOLATE COOKIES

Steps:

• Make the cookies: Sift together flour, cocoa powder, baking powder, and salt into a large bowl. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 4 minutes. Beat in whole egg, yolk, and vanilla. Reduce speed to low, and add flour mixture in three additions. Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hours (or up to 1 day).
• Preheat oven to 375 degrees. Remove 1 disk of dough from refrigerator, and let stand until room temperature. Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4-inch thickness. Transfer to a baking sheet, and freeze until very firm, about 15 minutes. Remove top parchment sheet, and place haunted-house template on dough. Using a craft knife, cut out house. Transfer to a parchment-lined baking sheet, and freeze until firm, about 15 minutes. Repeat with remaining dough and templates.
• Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer parchment with cookies to wire racks, and let cool completely.
• Decorate the cookies: Place a large sheet of parchment on a baking sheet, and lightly butter parchment. Transfer cookie house and doors to parchment.
• For the windows, prepare an ice-water bath. Combine 1 cup water and 1 cup sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves. Continue to cook, washing down sides of pan with a wet pastry brush, until syrup comes to a boil. Boil, swirling pan occasionally, until syrup turns medium amber. Immediately remove from heat, and place pan in ice bath. Working quickly, carefully pour some caramel into haunted-house windows, doorway, and door windows, filling each flush with top of cookie. Let stand until cool and hardened.
• For the roof, fill a pastry bag fitted with a 1/4-inch plain tip (#802) with melted bittersweet chocolate. Starting at base of roof, pipe 1 line of chocolate along entire edge, then press shelled sunflower seeds into chocolate in a straight row, pointed edges down. Repeat with chocolate and remaining seeds, "tiling" both roofs, and slightly overlapping rows of seeds.
• Decorate the windows and doors: Cut remaining licorice laces to match dimensions of windows. Halve each lace lengthwise. Pipe thin lines of melted chocolate along window panes. Press licorice into chocolate. Pipe a thin line of chocolate over doorway, and press 4 shelled sunflower seeds into chocolate, centering the unshelled seed in middle. Let set.
• Make the chimney and spires: Cut 1 licorice lace diagonally into 1-inch pieces. Fill a pastry bag fitted with a fine plain tip (#1) with royal icing. Carefully flip house over. Make a vertical 1/2-inch cut in bottom half of licorice twist, then cut off 1 flap; insert a piece of licorice lace into top hole of licorice twist. Pipe a 1/2-inch-long vertical line of icing just below edge of top roof, and press flat end of licorice twist against house into icing. Pipe a horizontal line of icing just below top edge of lower roof. Press 1 end of each halved licorice lace into icing to form a row of spires. Let stand until set, about 10 minutes.
• Assemble the cookie house: Using a small offset spatula, spread a thick line of royal icing along the long, straight edge of haunted-house triangle stand. Gently press triangle against back of haunted-house cookie on left-hand side, supporting cookie between two large cans. Repeat with second triangle on right-hand side, and let stand until icing is set, about 30 minutes. Cookie house will keep at room temperature up to 1 week.
• Make the windows and doors: Cut remaining licorice laces to match dimensions of windows. Halve each lace lengthwise. Pipe thin lines of chocolate along window panes. Press licorice into chocolate. Pipe a thin line of chocolate over doorway, and press 4 shelled sunflower seeds into chocolate, centering the unshelled seed in middle. Let stand until set.
• Using a small offset spatula, spread a thick line of royal icing along long, straight edge of haunted-house triangle stand. Gently press triangle against back of haunted-house cookie on left-hand side, supporting cookie between 2 large cans. Repeat with second triangle on right-hand side, and let stand until icing is set, about 30 minutes. (Cookie will keep at room temperature for up to 1 week.)

SPOOKY HAUNTED HOUSE BROWNIE

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes. Freeze in pan 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. Place brownie on work surface.
• Meanwhile, cut out paper templates. Place templates over brownie as shown in photo. Cut brownie around templates. (Set aside brownie scraps for snacking.)
• Arrange brownie pieces on serving platter or cutting board as shown in photo.
• In small bowl, stir frosting and food color to desired color. Spread frosting on top of brownie. Use candies and snacks to decorate house as desired, using photo as a guide. Cut into pieces to serve. Store loosely covered at room temperature.