HALLOWEEN GINGERBREAD HOUSE KIT RECIPES

Steps:

• Put ½ cup of icing each in 2 different bowls.
• Add a few drops of purple food coloring in one bowl; and the other with green.
• Put ¼ cup of icing in another bowl and add a few drops of orange food coloring.
• Spread a layer of the purple icing on the roof.
• Place the black licorice laces in a criss-cross style across parts of the roof to make spider webs out of them. Gently press into the icing to secure properly.
• Press the gummy spiders gently onto the roof.
• Gently press candy corn all around the roof edges.
• Spread the green icing in a thin, even layer on the base of the house.
• Put the green apple sour belts on the base of the house to make the grass.
• Spread a small dollop of orange icing on the bottom of one Mellowcreme pumpkin, then place it in front of the house.
• Repeat with additional pumpkins if desired.
• Spread white icing across the surface of the door.
• Gently press the sugar candy bats onto the door.
• Stick the candy corn around the whole house to create a fence.
• Enjoy the Halloween season with your haunted gingerbread house!

Steps:

• In a large bowl, combine the first 5 ingredients. In a medium pot over medium heat, combine corn syrup, brown sugar, and vegetable shortening. Stir until sugar dissolves and shortening melts. Pour the sugar-shortening mixture into the dry-ingredients mixture and, using a wooden spoon, stir until dough forms. Let rest until cool enough to handle, about 20 minutes. Divide dough into 4 equal pieces. Place each piece of dough between 2 sheets of parchment and roll until 1/4 inch thick. Transfer to a baking sheet, cover tightly with plastic wrap, and refrigerate for about 3 hours. Preheat oven to 350 degrees F. Meanwhile, line 3 baking sheets with parchment and set aside. Remove dough from refrigerator and unwrap. Using our templates and a pizza cutter, cut out 2 side, 2 front/back, and 2 roof pieces from the dough. Transfer pieces to prepared baking sheets and refrigerate for 15 minutes. Remove from refrigerator and bake until firm, 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. For icing mix: In a medium bowl, stir confectioners' sugar and meringue powder to combine.