HAUNTED COOKIE HOUSE
You'll want to eat this haunted cookie house even before you're done assembling it.
Categories dessert
Time 1h20m
Yield 1 serving
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Knead flour, cocoa, and cinnamon into cookie dough, working in batches if necessary, until combined and smooth.
- Divide dough into quarters and roll out on a lightly floured sheet of parchment paper or foil. Cut out windows and doors. Leave house pieces on the paper or foil and transfer to baking sheets.
- Bake until golden and firm to the touch, 15 to 20 minutes depending on size of the pieces. Transfer to a wire rack and cool completely. Repeat with remaining dough and pattern.
- Meanwhile beat confectioners' sugar, egg white powder, and 3/4 cup water in a large bowl with an electric mixeruntil thick and smooth.
- Transfer 1 cup frosting to a resealable bag. Tint 2 cups frosting brown, 1/2 cup orange, and 1 1/2 cups purple. Spoon each color into a separate resealable bag and set aside. Cover remaining frosting well with a moist paper towel and plastic wrap. (This will be used for the assembly.)
- Snip small corners from the bags with purple, white, and orange frosting. Pipe around windows and doors on sides of house. Let dry about 1 hour.
- To assemble (for a quick non-edible centerpiece, use a glue gun instead of frosting): Pipe generous lines of white frosting on vertical sides of piece A, B, C, and D (large house), and stick sides together. Use cans to support all sides, inside and out. Let dry about 1 hour. Pipe generous lines on vertical sides of pieces E, F, G, and H (second story) and attach using cans to support. Let dry at least 1 hour.
- Attach the roof pieces I and J to the large house with frosting and let dry about 1 hour. Support the roof with a box or cans. Pipe lines along small roof edge and add pieces K and L. Let dry about 1 hour. Pipe decorative lines on the outside of both stories with purple frosting. Pipe bone decoration with white frosting along the sides of the second story
- Use a serrated knife to trim 1 /12 inch from bottom of two of the brown cones. Stack remaining three brown cones and add one trimmed cone on top. Place one of the chocolate cones on top of that to create the tower next to the house. Secure tower with some purple frosting.
- Trim remaining brown cone to fit on top of the second-story roof. Cut a V shape on either side of cone with a serrated knife. Attach cone to the small roof with some brown frosting.
- Place the larger house on a serving platter. Pipe a generous line of brown frosting along bottom edge of second story. Place on top of larger house and press slightly to secure.
- Spread a 2-inch-wide band of brown frosting along bottom roof edge I. Add unwrapped Hugs as close as possible in rows. Repeat, adding more frosting and Hugs, trimming candy if necessary. Repeat with roof piece J.
- Spread brown frosting on roof piece K. Arrange swirled chips to cover roof, starting at the bottom edge. Repeat with roof piece L.
- Attach one or two decorated cookies to house if desired using some remaining frosting. Hold cookie for several minutes to make sure that it sets.
- Spread chocolate cookie crumbs around house. Add other decorated cookies and candy pumpkins around house.
HAUNTED-HOUSE CHOCOLATE COOKIES
These cookies are used to make our Haunted-House Cake. For cookie dimensions: Photocopy the haunted-house template at 125 percent. Photocopy the spooky tree template at 100 percent. Photocopy the door, tombstone, and triangle stand templates at 100 percent.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 haunted house, 2 doors, 1 spooky tree, 2 triangle stands, and assorted tombstones
Number Of Ingredients 17
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.)
CHEF JOHN'S CHOCOLATE CHIP COOKIES
Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!
Provided by Chef John
Categories Desserts Cookies Drop Cookie Recipes
Time 2h27m
Yield 16
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
- Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
- Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 46.1 g, Cholesterol 42.3 mg, Fat 18.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 11.2 g, Sodium 240 mg, Sugar 30.8 g
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)
I got this recipe off of the Nestle Toll House White Chocolate chip bag. There was a similar recipe on recipezaar but the poster had reduced the amount of cocoa powder by a considerable amount. This, in my books, is sacrilege! The more chocolate, the better. The cooking time is for one cookie sheet.
Provided by Canadian_in_the_Bay
Categories Drop Cookies
Time 26m
Yield 48-60 cookies, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine flour, cocoa, baking soda, and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in white chocolate chips.
- Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
- Bake for 9-11 minutes.
- Let cool on baking sheets for 2 minutes.
- Transfer to wire racks and let cool completely.
Nutrition Facts : Calories 246.2, Fat 13.1, SaturatedFat 8, Cholesterol 38.8, Sodium 165.4, Carbohydrate 31, Fiber 1.1, Sugar 20.6, Protein 3.1
NESTLE TOLL HOUSE CHOCOLATE CHIP PAN COOKIE
This recipe was in my paper recently and I made them for my co-workers. DIVINE! I looked & looked and was surprised I couldn't find it already on Zaar.
Provided by newspapergal
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Gradually beat flour mixture into butter mixture.
- Stir in chocolate chips and nuts.
- Spread into prepared pan.
- Bake 20-25 minutes or until golden brown.
Nutrition Facts : Calories 117.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.9, Sodium 113.3, Carbohydrate 15.5, Fiber 0.6, Sugar 10.4, Protein 1.2
BROWNIE HAUNTED HOUSE
You don't have to worry about getting this spooky showstopper to stand upright. These fudgy brownies are the perfect canvas for creating a silly haunted house. Trick-or-treaters beware! -Sarah Farmer, Greenfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add chocolate chips and stir until melted. Cool slightly., Whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture., Pour into prepared pan. Bake on a lower oven rack until a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool in pan on a wire rack., Lifting with foil, remove brownies from pan; let cool completely. Discard foil. Cut off corners of brownie to resemble a house. If desired, cut scraps into pumpkins and ghosts using cookie cutters. Tint frosting as desired with paste food coloring. Decorate brownie house with frosting and candies.
Nutrition Facts : Calories 293 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 196mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
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