With the help of former Workman intern and videographer Elan Bird, Megan put together 10 quick and easy Halloween costumes that are clever as can be. Check out the video below for a tutorial. (I’m personally quite fond of the Deviled Egg…) Be sure to visit Generation T’s website or on the Gen T facebook page to ooh and ahh over the clever sketches while you’re pondering which t-shirt will make you the hit of your Halloween party.

Click here to view the embedded video.

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Megan Nicolay, T-shirt revolutionary, is the author of Generation T: 108 Ways to Transform a T-shirt and Generation T: Beyond Fashion.You can find her and many of her fun DIY projects on the web at Generation-T.com, on Facebook at Generation T, and on Twitter @GenerationTee.

Gah! Scary.

Happy Month of Halloween! We here at Workman love a good costume just as much as we love our Papertoy Monsters, so we thought, “Hey, why not create a Papertoy Monster COSTUME?!” Genius, if we do say so ourselves. Simply click, select one of three monstrous masks, print, cut, and then go out and scare your fiends friends!

Want to win a free Papertoy Monster?* Head on over to the Papertoy Monsters tumblr and submit a picture of yourself, your kid, a friend, a pet, an arch-nemesis, or whoever wearing one of the spooky monster masks. Easy as papertoy monster-shaped pie. (And what monster doesn’t dream of having a mini-me monster of one’s own?)

* While supplies last!

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For more news (and monster pics), check out the book by Castleforte, visit the Papertoy Monsters tumblr, and “like” the Papertoy Monsters Facebook page.

A frozen hand in punch is a Halloween standard because it always looks terrific, even if you have already seen it dozens of times as a child. Use a surgical or thin, disposable latex glove (you can buy them in the housewares department of any big-box store) or even a rubber housework glove. To transfer your frozen hand out of the glove and into the punch bowl intact, you must cut the glove off the palm and each finger with sharp scissors — it will not roll off in one piece.

Screaming Red Punch with a Hand
From Ghoulish Goodies by Sharon Bowers
Storey Publishing, 2009

Makes 1½ gallons, about 24 servings

1 new rubber surgical glove
2 quarts apple juice
2 quarts cranberry juice (cranberry-pomegranate is nice too)
2 liters ginger ale

1. Rinse the glove inside and out several times with cold water to make sure it doesn’t have any powder coating. Fill with water and tie the wrist tightly closed with a twist tie. Freeze solid.

2. Mix the juices and ginger ale in a large punch bowl. Cut the glove carefully off the hand and fingers with a sharp scissors and float the molded hand in the punch.

Excerpted from Ghoulish Goodies by Sharon Bowers © 2009
Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller.
Used with permission from Storey Publishing

First, print out this free maze from the new book Mummy Mazes…

…Then head to the nearest toilet-paper source. Wrap, repeatedly. Instant mummy!

]]> http://www.workman.com/blog/2010/10/mummy-inspired-halloween-fun/feed/ 1 http://www.workman.com/blog/2010/10/have-a-scary-weekend-with-zombies-encounters-with-the-hungry-dead/ http://www.workman.com/blog/2010/10/have-a-scary-weekend-with-zombies-encounters-with-the-hungry-dead/#comments Fri, 22 Oct 2010 17:00:05 +0000 mell http://www.workman.com/blog/?p=4365 Experience the terrifying tales of the undead with 32 stories by the best authors in the genre. Zombies: Encounters with the Hungry Dead is filled with unnerving stories of the walking dead from Stephen King, Neil Gaiman, Ray Bradbury, Poppy Z. Brite, David J. Schow, and many more. Give yourself a fright with the excerpt below.

24 silver or foil liners for cupcake pans (2 1/2-inch size)

CUPCAKES
1 package (18.25 ounces) plain devil’s food cake mix
2 tablespoons Dutch process cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

FROSTING:
Buttercream Frosting (recipe below)
6 drops yellow food coloring
2 drops red food coloring

GARNISHES:
24 Chocolate Spiders (recipe follows)
Tiny round decorating candies (optional)
Brown decorating gel (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with silver paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting. Place G cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the Chocolate Spiders. Place a small round decorating candy in the center of each eye, if desired. Place a spider on top of each cupcake. There will be 6 extra spiders for additional platter garnish or simply to enjoy. If you wish, pipe a web on the platter using brown decorating gel. The cupcakes are ready to serve.

Store these cupcakes, uncovered or in a cake saver, at room temperature for up to 2 days or in the refrigerator for up to 1 week. Or freeze the unfrosted and undecorated cupcakes in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before frosting, decorating, and serving.

CHOCOLATE SPIDERS
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.

1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners’ sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.

2. Measure out 1 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders’ legs. Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the confectioners’ sugar, cereal, and the small chow mein noodle pieces until blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite side. Space them evenly apart. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.

4. Once chilled, remove them from the waxed paper by pushing up from the underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2 days.

the Cupcake Doctor says . . .
Here’s something to remember when you’re making orange-colored frosting: Use drops of yellow
and red food coloring in a 3 to 1 ratio, adding for example, 6 drops yellow and 2 drops red.

the Cupcake Doctor says . . .
Once the frosting for the cupcakes is made, reserve a small amount of it to pipe on each spider for its eyes.

BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature (see “the Cupcake Doctor says” below)
3 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

Use miniature M&Ms (green are fun) to make the irises in these monster eyes and begin with very soft butter, or the ingredients will be difficult to blend. Mound the eyeballs into a bowl for serving, or lay them out on a tray in row after unblinking row.

Monster Eyeballs
From Ghoulish Goodies by Sharon Bowers
Storey Publishing, 2009

Makes about 48 eyeballs

1½ cups creamy peanut butter
½ cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners’ sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).

2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.

3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water.
Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.

5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Excerpted from Ghoulish Goodies by Sharon Bowers © 2009
Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller.
Used with permission from Storey Publishing

We’ve got plenty more Halloween goodies to come this month! Check back for more creepy crafts and activities, plus recipes for some terrifying (but delicious) treats! Click here for all of our Halloween posts. Click here for even more blog posts about Papertoy Monsters

We’ve got plenty more Halloween goodies to come this month! Check back for more creepy crafts and activities, plus recipes for some terrifying (but delicious) treats! Click here for all of our Halloween posts.