It’s the most wonderful time of the year! The time when we can dress up and be ANYTHING we want. What were you?
I present to you, my most authentic self. A baby doll with a brain. For the special effects I used a gelatin mold and liquid latex. The slosh method. It’s exactly what it sounds like. Pour the latex into the mold and slosh it around. Let dry. Boom, you got a brain, baby.
Wait, I thought this was a food blog, you might be thinking. I’ll get you a recipe. Hold your horses. I’m more than just a baker, ya know.
Recipe, coming right up…
Bob, my biggest fan, made me this cookie cutter. Thanks Bob! I used a chocolate sugar cookie recipe, from Cookie Craft Christmas, *highly recommend. I topped it with marshmallow fluff because its delicious but also because, I CANNOT make royal icing. I never get royal icing right…Never. I’m convinced you need to be a witch or know magic to make royal icing correctly. 
Speaking of witches. Also pictured is the book I mentioned. So much golden goodness in such a tiny book.
Chocolate Sugar Cookies
2 1/2 c flour
1/2 c cocoa
1 tsp instant espresso (MAGIC INGREDIENT)
1/2 tsp salt
1 c unsalted butter
1 c sugar
1 egg
1 tsp vanilla
Cream the butter and sugar, yada yada. Add egg and vanilla. You know the drill. Then the dry ingredients. Roll, chill, cut, bake. You know your oven better than I do. Keep an eye on em, and you’ll know when they are done because your house will start to smell like a cocoay, toasty, buttery heaven.
Oh, you want me to hold your hand? 350 degrees 10-12 mins. Rotate pan half-way through.
I got to be so many iterations of my most authentic self this year. I hope you did too. Or maybe this post will inspire you to next year.
I’m including this last photo because we all have a little bit of both trick and treat in us. I hope I share more treats than tricks and I hope you do too. Happy Halloween.
booze infused kitchen 