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  • (Scary Music)

  • Gemma's Bigger Bolder Baking Monster Cookie Trilogy of Terror

  • Hi Bold Bakers! Halloween is just around the corner so this week we are making a really

  • fun Monster Cookie Trilogy. And I have some very exciting news. Today is the launch of

  • my new series on Kin Community called Chocolicious. So after this video, make sure you head over

  • there SUBSCRIBE & check out my Death by Chocolate Cupcakes. So let's get baking!

  • So we're going to start out by making our Zombie cookies. Now I'm using sugar cookie

  • dough which I made in a previous video for Bubble Baby Cupcakes and I put a link in the description box below.

  • For our zombies, you're going to need a gingerbread man cutter and kind of like a ribbed scone

  • cutter and you're going to see why I'm using this one.

  • Once you've rolled and cut out your gingerbread men: like so.

  • You're going to take your ribbed cutter and cut a nice big chunk out of them just like

  • they've been mauled by something. You can do his leg.

  • You can even do his head.

  • And you can see we use this cutter because it looks like teeth marks.

  • What I like to do is indent the cookie but don't pull it away

  • so you can kind of give the impression that they've been kind of maimed but their body

  • is still hanging on.

  • We're going to pop these guys in the oven and once they're baked off and cooled we're

  • going to decorate them

  • and they're going to look amazing!

  • While our zombies are in the oven, we're going to make the glaze which will be for their

  • faces and for the blood.

  • The glazes I make are really easy. All they are icing sugar and a little bit of water.

  • You just want to add in enough water to get the consistency that you want.

  • And just go little by little because you don't want to add in too much water.

  • Your glaze has to be thick enough so you can pipe it for the zombie faces.

  • And there you have it: there's our glaze. Simple!

  • So we're going to put some of the white into a piping bag to pipe the faces and we're going

  • to set some aside so we can color it red for the blood.

  • To make your blood glaze, add red food coloring until you reach your desired color.

  • Make sure you get a deep red for added effect.

  • Our cookies have finished baking and they look simply horrifying. But that's a good thing!

  • To draw your zombie faces, cut a tiny hole in your piping bag

  • so it's just enough for you to frost.

  • Now pipe on your zombie's eyes.

  • Give them a mouth: this guy is not happy but you can't blame him.

  • You can add a variety of expressions to your zombies.

  • And now for the gore:

  • Just spoon on your red glaze to finish them off.

  • This guy lost his legs so there has to be some blood.

  • After you're done, you will have an army of zombie cookies!

  • If you think these zombie cookies look awesome, wait until you see my Meringue Bones with Blood Pudding.

  • For my Meringue Bones, I'm using my master recipe for meringues. You guys know how much

  • I love meringue so I had to put this in here.

  • Simply make your lovely meringue.

  • Put your meringue in a piping bag that is fitted with a small round nozzle.

  • You can pipe your meringue bones by creating a dot and then making the rest of the bone.

  • And then do the same on the other side. Seriously, how cute are these?

  • Make a dot and then create another bone.

  • Your friends are going to love these.

  • When your bones are piped, you're going to bake them in the oven at 200 degrees F for

  • around an hour and a half. And they're still going to be lovely and white and dry.

  • I am very excited to share with you guys today that it is the launch of my Chocolicious series

  • with Kin Community. I've joined forces with Kin to bring you the most decadent chocolate

  • recipes that you need for the holidays. So make sure you don't forget to subscribe to

  • my channel so you don't miss out on anything.

  • While you're meringue bones are in the oven, we're going to get started on our blood pudding

  • which is essentially a Red Velvet Pudding.

  • In a heavy bottom sauce pan, add in your sugar.

  • Cocoa powder. A very important ingredient in red velvet.

  • Corn Starch to thicken.

  • Cinnamon. Another important ingredient in red velvet.

  • And sometimes it gets forgotten.

  • And salt because all baking needs salt.

  • Just whisk all these guys together.

  • To this we're going to add our wet ingredients: so pour in your milk.

  • And whisk it around so you don't get any lumps.

  • Add in your cream.

  • And your sour cream.

  • Sour cream or something acidic is a really important part of Red Velvet because it gives

  • it that unique flavor.

  • Now whisk them all together.

  • Turn on the heat to medium and we're going to stand here and whisk it

  • until it starts to thicken and simmer. For around 2 minutes.

  • Our pudding is just about to come to a simmer so you can already feel it thicken. Corn starch

  • needs to boil to actually activate.

  • Once you start to see it thicken, we're going to cook it for another two minutes and keep

  • on whisking.

  • It's funny because it smells like Red Velvet but it looks brown so it's kind of tricking your senses a little bit.

  • Our two minutes are up, we're going to take it off the heat.

  • Next add in your vanilla extract

  • and your red food dye

  • then mix it all together.

  • This is perfect for Halloween.

  • (Maniacal laugh)

  • And the best thing is it tastes great too.

  • Next you're going to pass your red velvet pudding through a sieve

  • to get out any gritty bits.

  • Our meringue bones are out of the oven and they look so sweet.

  • Now I'm going to show you a great way to serve them.

  • I'm serving my blood pudding in a little black bowl that I have

  • that I think looks like cauldron.

  • But any little mason jar or any little dish you have is perfect.

  • For a really nice extra effect, you can drizzle the pudding down the side to make it look

  • like blood spilling out.

  • I think this looks amazing! Now I have to make sure it tastes amazing too.

  • Just dunk your meringue bones into the blood sauce.

  • (crunch)

  • Mmm. Yummy!

  • Now for the ultimate monster mouth cookie.

  • Mmmm. They're so good!

  • The monster mouth cookies I think are my absolute favorites. And to make them you need my master

  • recipe for chocolate chip cookies so I'm going to put a link in the description box below for that.

  • For your monster mouth, take two cookies of the same size.

  • Then spread the red glaze we made for the zombie blood.

  • I like to put a little bit extra towards the edges and you'll soon see why.

  • Now spread it on your other cookie.

  • Add your marshmallows around the edges to create the teeth.

  • I like to add them a little bit wonky too for extra effect.

  • You'll want to go all the way around the cookie.

  • Then put on the top and there you have it:

  • A monster cookie full of teeth!

  • How great do these guys look?

  • They are perfect for Halloween and they're so simple because they're just chocolate chip cookies and marshmallows.

  • When you bring all of your cookies together, it makes for the ultimate monster trilogy.

  • (Takes a Bite)

  • They're so good. Help me.

  • (Takes a Bite)

  • Don't forget to head over to Kin Community, SUBSCRIBE and check out my Death by Chocolate

  • Cupcakes over there. Thanks so much for watching and don't forget to subscribe to my channel

  • and I'll see you back here again next Thursday for more Bigger Bolder Baking!

(Scary Music)

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萬聖節曲奇怪獸三部曲--Gemma's Bigger Bolder Baking Ep. (Halloween Cookies Monster Trilogy - Gemma's Bigger Bolder Baking Ep. 38)

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    CÅthy Chungchung 發佈於 2021 年 01 月 14 日
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