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Bloody Holiday Recipes

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Bloody Holiday Recipes Unlikeable Female Characters present Bloody Holiday Recipes Ah, the holidays, and time with family--a complicated scenario for many. Hopefully you've been able to social distance yourself out of in-person gatherings with Aunt Mildred and/or people beyond your household, but even Zoomsgiving is rife with opportunities for your fam to induce fury. This holiday season, show them how you feel by baking a delicious dessert to accompany dinner. These mouthwatering treats will help express all your bottled-up rage and pain in a fun, festive, and edible way! Bloody Cupcakes Via Honest Cooking Author: Tamara Novakovic to remind your family members that you are comfortable around blood and gore. Ingredients Cupcake batter 2 eggs 1 tsp vanilla extract 12 tbsp sugar 12 tbsp vegetable oil 12 tbsp milk 12 tbsp all purpose flour 2 tbsp cocoa powder1 tsp baking powder Frosting 2 cups (500 ml) whipping cream 2 tsp vanilla extract Stained glass 5.2 oz (150 g) granulated sugar 0.3 cups (88 ml) water red food coloring some powdered sugar Instructions 1.Sift flour with baking powder and cocoa. 2.Mix eggs with vanilla and sugar until pale yellow and creamy. Add milk and oil and in the end, flour mixture. Pour into cupcake tins lined with paper cups. 3. Preheat oven to 356 F (180 C). Bake for around 20 minutes. Let cool. 4. For the frosting, whip the cream with vanilla extract. Put into piping bag, cut the top off and decorate the cupcakes. 5. For the sugar glass, melt sugar with water on low heat until it reaches 269 F (132 C). You will start smelling a bit of caramel flavor and the mixture will start getting a pale champagne color. Remove from heat and pour onto baking tray lined with parchment paper. Let cool for 30 or 60 minutes and break into pieces. Push them into the frosting and sprinkle with red food coloring combined with a bit of powdered sugar. 6. These need to be served immediately, as the food coloring will permeate the frosting and look messy after some time. Also, the sugar glass absorbs liquid and it won't look good the next day. Killer Clowns Via Cutefetti Author: Dawn Lopez to show your family members that you have killer clown contacts and can summon them Ingredients to take revenge on anyone who wrongs you. 6 Prepared & frosted white or vanilla cupcakes, any flavor. (Store bought or follow directions on the box) 6 Vintage Clown Cupcake Toppers (Found at Michaels or similar on Amazon) 6 Knife Icing Decorations Wilton Red Sparkle Gel Optional: Matching Cupcake Liners Instructions 1.Place a clown cupcake topper in the center of each cupcake and decide which way to put in the candy knives. Facing up or down into the frosting. 2. Use the Red Sparkle Gel to get gory with it. You can’t have a killer clown cupcake without sweet and oozy “blood”, now can you? This is the most fun part of this whole cupcake idea if you ask me, so have fun with it. 3. Let the icing dry for a bit before serving up this horrible treat. Pullapart Graveyard Via Food Network Kitchen to remind everyone of their final destination. Ingredients Although it looks almost like a cake, this graveyard is made up of individual cupcakes, making it a self-serve party option. Cupcakes Just grab your cupcake and go--no knives necessary. 3 cups all-purpose flour 1 Tbsp baking powder 1 tsp kosher salt ½ cup grape jelly 1 cup granulated sugar 4 large eggs, at room temperature 12 oz (3 sticks) unsalted butter, melted 2 Tbsp pure vanilla extract ⅔ cup milk Frosting 10 oz (2 1/2 sticks) unsalted butter, at room temperature ⅔ cup milk Instructions ¼ tsp kosher salt 3 ½ cups confectioners' sugar, 1.Preheat the oven to 350ºF. Line two 12-cup spooned and leveled standard muffin tins with paper cupcake 3 Tbsp milk liners. 10 chocolate sandwich cookies, 2.Whisk together the flour, baking powder and coarsely crushed salt in a medium bowl. Warm the grape jelly in Decorations the microwave until loosened, 20 to 30 seconds, 15 large white marshmallows and whisk until smooth. Set aside. ¼ cup finely crushed chocolate 3.Beat together the sugar and eggs in another sandwich cookies (about 3 cookies) medium bowl with an electric mixer until light 1 Tbsp black or dark green decorating sugar and foamy, about 2 minutes. While beating, 1 (6.4-oz) tube black decorating gradually pour in the butter and then the icing, with tips vanilla. 5 oval-shaped vanilla and chocolate 4.While mixing slowly, add half the dry sandwich cookies ingredients and then all of the milk. Follow 1 (7-oz) tube marzipan 3 round lollipops, wrapped with the rest of the dry ingredients, taking ¼ cup orange decorating sugar care not to over mix the batter. 1 (6.4-oz) tube green decorating 5.Remove 2 cups of the batter and stir in the icing, tube with tips grape jelly. Evenly fill the liners about two- 7 (8-inch) pieces black licorice thirds full, alternating with yellow and grape batter. (cont'd >) Pullapart Graveyard Via Food Network Kitchen Instructions (cont'd) 6. Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour. Frosting 1.Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look. Decorations 1. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar. 2. To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard. 3. To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4- inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts. 4. To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins. 5. To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway. Cake Eyeballs Via Food Network Author: Ree Drummond to demonstrate that you are always watching. Recipe from "The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations" (c) Copyright 2013 by Ree Drummond. Ingredients 1 (18.25-oz) box red velvet or yellow cake mix (plus required ingredients) 1 (12-oz) can frosting (any kind) 12 oz white chocolate melting disks Assorted gel icing, for decorating Instructions 1.Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely. 2. Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.) 3.Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them. 4. When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate.
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