Category Archives: Halloween

Introducing…The Marvel Zombies!

My friend and I are always trying to top our previous year’s Halloween costumes so this year we decided on a Marvel Zombies group costume.  So here we are: The Hulk, Spiderman, Dark Phoenix, Headpool, Black Widow, Rogue, Dazzler, Wolverine and She Rulk!   So much fun, so awesome!

The Marvel Zombies

Zombie Dark Phoenix

We ordered our costumes and my wig from doitstyle.com – all the way from China!  They were pretty good, the costumes ranged from $40-$50 and were custom made.  I had to follow up a bit with the delivery, but their customer service was friendly and they arrived just in time!

We didn’t want to ruin our costumes, so we sewed bald cap patches onto our suits, made the skin a bit green with some watered down acrylic paint, then blended sharpies together to do the wounds.  I also had some latex wounds that I sewed directly onto the arms.  We used character dust to dirty-up our costumes and edible blood so that it wouldn’t stain.  I sprain painted an old pair of Mary Jane’s to blend in with my boots.

Zombie Dark Phoenix

For my makeup and special effects, I used spirit gum to glue the falling eyeball and bullet wound to my face.  Then I filed down some fake nails to look like teeth (my friend’s idea) and glued them on as well.  I put a thin layer of liquid latex wherever I wanted flesh to rip off, and put three layers of tissue paper, alternating with the latex.  While it was still wet, I ripped the “skin” off, which worked really well over the teeth.  I also mixed some oatmeal and liquid latex together and smeared that on my face for texture.  I covered the latex with castor oil to support the face cream and help it blend with my face.  Next I used some scar gelatin to create lacerations on my jaw and forehead and molded flesh gel over top of red/purple face cream to create the burn effect under my eye.  I powdered the gelatin to bring down the shine.  For my face and neck I used the zombie face cream kit, and started with the yellow, layered with green and added shadows with grey and red/purple, accenting with a bruise kit around the eyes.  Before I did my final makeup and blood, I inserted my contact lens that I got from Clearly Contacts.  I used regular MAC makeup on that eye with some gold liner (lining my drooping eyeball as well!).  Finally I dabbed Fresh Scab blood in my wounds and splattered some edible blood around my nose and mouth. **all products were Ben Nye

For Spiderman, I glued the fake nail teeth to a piece of bald cap and sharpied some rotten teeth colour and blood.  For his intestines we stuffed some pantyhose with styrofoam balls, then used sharpies to paint on some blue and red veins and finished them off with a spray varnish.

Since we didn’t have any pockets, we glued pencil cases and makeup bags to the bottom of plastic limbs from the dollar store.  A bloody good functional prop!

Zombie Dark Phoenix & Spiderman

One of the many things I love about my husband is that he really gets into his costume!  I could never be with a man who didn’t enjoy dress up.

Oscar Nite Food!

A month has past since Oscar night, and I have something to post other than the woes that have befallen poor Sandy Bullock.  I’d like to share a couple of recipes that I made to honour this year’s fine list of films.

The Oscar spread this year was represented as such:

A Serious Man – bagel chips

An Education – Camembert cheese

Avatar – blue cheese dip w/veggies

The Blind Side – nachos

District 9 – salmon dip

The Hurt Locker – s’more brownies with spiced marshmallows

Inglourious Bastards – matzoh

Precious: Based on the novel “Push” by Sapphire – chicken wings

Up – popcorn

Up In The Air – peanuts

Oscar Nite Food

District 9 Salmon Dip

District 9 Salmon Dip

If the prawns had tasted this fish out of a can, there would have been even more riots inside District 9.   A creamy – easy-to-mold into an alien face –  salmon dip with a kick of horseradish and topped with ground almonds, this is a tasty app that will bring everyone together!  This recipe was originally inspired by the Havin’ A Ball recipe from Eat, Shrink and Be Merry.

Ingredients:

2 cans (6oz/170 g each) skinless salmon, drained and flaked

1 container (8oz 250g) light smoked salmon cream cheese

2 tbsp finely minced shallots

1 tbsp freshly squeezed lemon juice

1 tsp prepared horseradish sauce

½ tsp sea salt

¼ tsp ground black pepper

¼ cup ground almonds

¼ cup finely minced fresh parsley

  1. Mix together salmon, cream cheese, shallots, lemon juice, horseradish, parsely, salt and pepper in a medium bowl.
  2. Scoop salmon mixture onto a plate and using a small butter knife, mold or shape the salmon mixture into the shape of an alien head.
  3. Sprinkle ground almond overtop the salmon alien head, as well as a sprinkling of ground pepper.
  4. Serve with crackers, cucumber & red pepper slices.

The Hurt Locker “Da Bomb” S’more Brownies with Chili Marshmellows

My friend brought these brownies into class one night, and they were by far the best damn brownies I have ever tasted!  The chili heightens the sweetness of the brownies while the graham crackers help support the gooey goodness.  I wasn’t brave enough to make my own marshmallows however, and I adjusted some of the ingredients as my brownies were turning out just a wee bit too gooey.

Get ready – this is mind BLASTING!

S’More Brownies with chili marshmellows

From the book Demolition Desserts by Elizabeth Falkner

Yield            16 brownies

Ingredients:

10            oz. bittersweet (or semisweet) chocolate, preferably 70 percent cacao, coarsely chopped (about 2 cups)

1¼            cups (10 oz.) unsalted butter, cut into ½-inch pieces

1            cup plus 2 Tbsp. granulated sugar

1            cup plus 2 Tbsp. firmly packed dark brown sugar

5            large eggs

cup all-purpose flour

2 tsp. baking powder

2 oz. milk chocolate, coarsely chopped (1/4 cup)

15 small graham crackers, broken into large pieces

8 to 10            small handfuls of mini marshmallows

½ teaspoon cayenne pepper

½ teaspoon chili powder

Steps

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Have ready an ungreased 9-by-13-inch baking pan.
  2. Bring a few inches of water to a gentle simmer in a saucepan. Combine the bittersweet chocolate and butter in a heatproof bowl and place over (but not touching) the simmering water (or use a double boiler).
  3. Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth. Add the granulated and brown sugars and stir until blended. Add the eggs all at once and stir to combine.
  4. Sprinkle the cayenne pepper and chili powder of the marshmallows in a medium microwave–safe bowl.  Heat the marshmallows for 1 minutes on high.
  5. In a bowl, sift together the flour and baking powder. Using a whisk or rubber spatula, gently whisk or fold the flour mixture into the chocolate mixture just until combined. Fold in the milk chocolate, graham crackers, and half of the marshmallows. Pour the batter into the prepared pan. Dot the surface of the batter evenly with the remaining marshmallows.
  6. Bake for about 40-45 minutes, or until slightly souffléd but still wet in the center. The marshmallows will puff up and be a light golden brown and the chocolate surface will crack a little. Let cool in the pan on a cooling rack for about 45 minutes, or until completely cool.
  7. Cut into squares, as big or small as you like. They will keep well for up to 2 days stored at room temperature in an airtight container or tightly wrapped in plastic.