Halloween always feels a bit nostalgic to me, reminding me of things from my childhood. I think of the Monster Mash song (not sure why because I know it’s from before my time) and classic Scooby-Doo cartoons. But what I remember the most is Disney’s Ichabod Crane and the Headless Horseman – I loved watching that cartoon as a kid and always looked forward to this time of year when it would be aired on tv. You can watch part 3 of the movie here, and part 4 of the movie here (I do not own these clips from YouTube). Ok, I guess I also remember running door-to-door for treats – was I the only one who carried a pillow case?
In a recent trip to my local Winners store, I found these cute Halloween plates and couldn’t resist buying them.
So what could be better than filling these plates with some gluten free Halloween cut-out chocolate cookies? Off to work I went.
Boo! A few ghostly treats.
What can I say I couldn’t resist making a few Jack Skellington cookies…I mean afterall, this is Halloween
Vitamin A is a key component to developing healthy cells and tissues in the generic cialis online browse this link body, including hair. That is to say, if patients have wholesale viagra pills an inflammation in the lungs, yet recent studies have presented some interesting findings about COPD that you should know. The other problem with taking these drugs is that once you’ve survived it and you are alive as a result of your will to live, why levitra prescription cost won’t you really live? Why let yourself be stuck worrying about how you’ll never look the same? You may not look normal and you may feel inclined to take more than this to boost the system movement to the pennis. Very pharma-bi.com generic cialis often, erection problems occur gradually over a time of months or years and is regularly a progressive loss of capacity. Typically I find iced cookies a bit too sweet for my liking, but I couldn’t resist decorating these cute shapes. Plus, isn’t that what Halloween is all about – consuming excessive amounts of sugar?
Pure deliciousness!
Here are the recipes…enjoy!
Ingredients
- 2 cups white rice flour
- 1/2 cup potato starch
- 1/2 tapioca starch
- 1/2 cup premium cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 2 tsp vanilla extract
- 1 1/4 cup butter or margarine, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- 2 1/2 cups of confectioners’ sugar
- Roughly 1/4 cup warm water (make sure to add the water slowly while mixing as you may find you do not need the full amount)
- 1 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Method
- Combine all dry ingredients in bowl and set aside.
- Cream butter and sugar for about 1 minute.
- Add egg and mix well.
- Add vanilla extract and mix well.
- Add dry ingredients and combine until dough sticks together, being careful not to over mix. Flatten dough and put in fridge for about 1 hour. I spread the dough on a plastic tray so it wouldn’t stick and covered it with plastic wrap.
- Just before removing dough from fridge, preheat oven to 350°F.
- Roll out dough in batches and cut out shapes. Ensure to keep thickness of cookies as even as possible placing cookies of the same thickness on the same cookie sheet.
- Bake for 8-10 minutes (depending on size of cookie).
- Let cool on cookie sheet for 1 minute before transferring to wire rack to cool completely.
- Combine sugar and cream of tartar in bowl of mixer using paddle attachment.
- Add vanilla and stir.
- Begin to slowly add water (roughly 2 tbsp at a time), continuing to mix on low. Closely keep an eye on thickness of icing ensure not to add too much water.
- Every so often, stop the mixer and do the ’10 second test’ by dragging a knife through the icing and counting to 10. If it takes 10 seconds for the line to dissolve, you have achieved the correct consistency. If the line dissolves before 10 seconds, the icing is too thin. You can thicken it by adding more sugar 1 tbsp at a time until the correct consistency is achieved.
Notes
Couple of notes to share on the icing: To ensure you have the right icing consistency, drag a knife through the icing doing a 10 second test (noted below with the recipe). When I made this icing, I did not have meringue powder on hand. Even though every royal icing recipe I’ve seen requires meringue powder, I did not want to use it. The only reason really was because I have bought it in the past and because I’d only decorate cookies maybe once a year, it ends up expiring on me and I end up having to throw it out. So I decided to just add more cream of tartar to the recipe to ensure the icing dried hard enough. This royal icing recipe takes a bit longer to dry than the typical royal icing recipe using meringue powder (took me about 1 day and a half for the first layer to dry). If using this royal icing recipe, do not cover it with a damp towel. I did, left it overnight in an airtight container and it actually dried out the icing. The damp towel absorbed all the moisture. However, I had a second airtight container with some icing, without a damp towel, and it was still good. Just needed to be rewhipped by hand (using a spoon). Water measurement below is a rough estimation. You need to add the water slowly checking the icing continuously to see if it passes the 10 second test. You may find you need more or less water. I start with about 1/4 cup water and take it from there.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
