www.BonnieRabbit.weebly.com/bonus-recipe.html
HAUNTED HOUSE
Cookie Sheet/Tray to use as Base to build Haunted House on
Recycled Plastic Containers/Trays (from packaged cookies, etc.)
Graham Crackers - Plain and/or Chocolate Covered
Sugar Cones for Towers
Favorite Cookies (chocolate and dark colors best)
Halloween Candies (candy corn, black licorice, red hots, monster faces, ghosts, jack-o-lanterns, etc.)
Chocolate and/or Orange Frosting
Semi-Sweet Chocolate Chips
Royal Icing (recipe below)
(1) Clean and dry Plastic Containers/Trays and place open-side down on Base (Cookie Sheet/Tray). Arrange and stack as desired to design the foundation of your house.
(2) Secure Graham Cracker walls to plastic foundation with Royal Icing. After your foundation has been completely covered with walls, add Sugar Cone towers doors, windows, and shutters made with 1/2 Graham Cracker, chocolate wafer, or other Favorite Cookies secured with Royal Icing. Make handles with small candies, dot with Royal Icing, and stick on doors and shutters.
(3) You can 'paint' your House with Chocolate and/or Orange Frosting.
(4) Place Semi-Sweet Chocolate Chips in a small zip lock bag and seal. Place a small pot of water on medium heat and carefully hold zipped end of bag with tongs while dipping the chips end into the water and wait until chips melt before removing bag. Turn off burner. Cut a small corner off of the bag to squeeze the chocolate out and use to decorate the House.
(5) Continue to decorate your House as desired with cookies and Halloween Candies and stick them on with Royal Icing.
Have fun decorating your Haunted House in your own unique way!
ROYAL ICING
1 Lb. Powdered Sugar
3 Egg Whites (separated from egg yolks)
1/2 Tsp. Cream of Tartar
Place all ingredients in a mixing bowl and beat on high for 7-10 minutes. Be careful not to over beat or icing will crack as it dries. Keep Royal Icing in an air tight container when not in use to keep from drying out. Place Royal Icing in a zip lock bag, seal out air, and cut off a corner to squeeze icing out of to use as 'cement' for house. Refrigerate left over icing for up to 1-2 weeks and use to decorate cookies.
Cookie Sheet/Tray to use as Base to build Haunted House on
Recycled Plastic Containers/Trays (from packaged cookies, etc.)
Graham Crackers - Plain and/or Chocolate Covered
Sugar Cones for Towers
Favorite Cookies (chocolate and dark colors best)
Halloween Candies (candy corn, black licorice, red hots, monster faces, ghosts, jack-o-lanterns, etc.)
Chocolate and/or Orange Frosting
Semi-Sweet Chocolate Chips
Royal Icing (recipe below)
(1) Clean and dry Plastic Containers/Trays and place open-side down on Base (Cookie Sheet/Tray). Arrange and stack as desired to design the foundation of your house.
(2) Secure Graham Cracker walls to plastic foundation with Royal Icing. After your foundation has been completely covered with walls, add Sugar Cone towers doors, windows, and shutters made with 1/2 Graham Cracker, chocolate wafer, or other Favorite Cookies secured with Royal Icing. Make handles with small candies, dot with Royal Icing, and stick on doors and shutters.
(3) You can 'paint' your House with Chocolate and/or Orange Frosting.
(4) Place Semi-Sweet Chocolate Chips in a small zip lock bag and seal. Place a small pot of water on medium heat and carefully hold zipped end of bag with tongs while dipping the chips end into the water and wait until chips melt before removing bag. Turn off burner. Cut a small corner off of the bag to squeeze the chocolate out and use to decorate the House.
(5) Continue to decorate your House as desired with cookies and Halloween Candies and stick them on with Royal Icing.
Have fun decorating your Haunted House in your own unique way!
ROYAL ICING
1 Lb. Powdered Sugar
3 Egg Whites (separated from egg yolks)
1/2 Tsp. Cream of Tartar
Place all ingredients in a mixing bowl and beat on high for 7-10 minutes. Be careful not to over beat or icing will crack as it dries. Keep Royal Icing in an air tight container when not in use to keep from drying out. Place Royal Icing in a zip lock bag, seal out air, and cut off a corner to squeeze icing out of to use as 'cement' for house. Refrigerate left over icing for up to 1-2 weeks and use to decorate cookies.