Hey kids! Gather around the computer and take a gander at this week’s NOMonster! Bringing you the Zombie Springtime Easter Special Of Doom: Zombie Jesus & The Chaos Critter Cookies! This is a tasty and sugary treat for the upcoming “Easter” holiday. Fun for humans of all ages!
***Please note: Zombie Jesus is a figment of imagination, and happens to be close neighbors with the Flying Spaghetti Monster. This is not meant to offend or insult, just to look at something a different way. They say he came back from the dead. If the media has taught us anything, that defines a Zombie (but a good one at that).
For cookie cutters, the 99 Cents store had a springtime variety pack (bunny, bird, lamb, egg with chicken legs poking out), which worked great! The humans were done using a regular Gingerbread Man cookie cutter.
* 3 cups all-purpose flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 egg, beaten
* 1 tablespoon milk
* Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Going for simplicity, only three colors were used: White, Red, Black.
* 1 tub Vanilla (white) tub frosting (Betty Crocker for this recipe)
* Wilton’s Icing Colors Red & Black
* 3 bowls
* 3 squeeze bottles
* Wilton’s Meringue Powder
Divide tub icing between the three bowls. Add 1 teaspoon of Meringue Powder to each bowl, and fold in carefully. This will keep the icing colors from bleeding together. Add in the icing dye into two of the bowls until the preferred shade of red and black are attained.
Move the icing from the bowl into it’s own squeeze bottle. Start decorating!
Welcome to this week’s NOMonster’s treat!
What doesn’t scream “Green” with the upcoming Irish day like Gorn Cupcakes! Pwn the Gorn, like St. Patrick pwned those snakes!
These are super easy and fun to make. Granted, only while Twinkies are still in existence.
The batch pictured in this post was made by a good friend, Marina Molnar, for an IFT (International Federation of Trekkers) Post-Vegas Convention Party.
1 box of standard vanilla cake mix (and required ingredients for it)
Green icing (if none available, use Vanilla with Wilton’s Green tinting dye)
Black Icing (in the tube w/ small tip)
Yellow Icing (in the tube w/ small tip)
Candy “pearl” beads
Sour Apple Candy Ribbons
Bake the cupcake mix normally according to the directions on the box. If you want to add a unique twist, add in a bit of the Wilton’s Green tinting dye into the batter. Pour mix into the cupcake tray, bake, remove, and cool.
For the Green icing, place in a microwave safe bowl, and microblast for 20 seconds. Stir thoroughly until smooth and slightly glossy. This gives an even coat over the entire cupcake surface.
Unwrap the Twinkies. Cut in half.
Take a few Sour Apple Candy Ribbons, and cut a zig-zag design all the way down (sharp, small kitchen scissors might work best for this). Cut into pieces that are slightly shorter than the length of the halved Twinkie (maybe around 1 ½”).
Make sure that the cupcakes have completely cooled.
Place a small dollop of icing in the center of the top of the cupcake to hold the Twinkie in place.
Place one half-Twinkie on top of the dollop in the center.
Spread the green icing all over the top of the cupcake, covering the Twinkie, with an even coating.
If the icing is still warm on the cupcake, allow to cool. A quick trip into the fridge might help.
Add in the candy “pearl” beads as eyes, one on each side of the head.
Get the black and yellow icing ready to go. If you warm the tube in your hands, it comes out a bit easier.
With the yellow icing, start with a small down and up motion close to the bottom of the Gorn head. Start close to where the back of the head would be, and go all the way around, leaving a bit of space in between each stroke to give the impression of menacing teeth.
Add on the Gorn eyebrows, nostrils, and mouth lining (see images for reference).
Take one of the cut Sour Apply Candy Ribbon pieces and place at the top center of the head for “spikes”.