Q. I've been looking everywhere online but they all aren't that great, and this is like my first time attempting to make this kinda stuff, so does anyone have a cute little simple Halloween cookie recipe? It would be much appreciated :]
Thanks!
Thanks!
A. How about a pumpkin cookie? or a Frankenstein cookie? Websites below.
Best Halloween cookie recipe?
Q. Hi Im looking for a really cool recipe to bake for my students at school. If you have any delicious receipes for cookies please post here. best recipe wins 10 points. I'm looking for a unique and great tasting recipe. Id appreciate it very much!
I would like very original receipes of your own not taken from a website but pretty much your own recipe which you may have got from another recipe but made some changes and its tried and tested.
I would like very original receipes of your own not taken from a website but pretty much your own recipe which you may have got from another recipe but made some changes and its tried and tested.
A. Jack-O-Lantern Cookies
1/2 cup butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon milk
orange and green food coloring
1 package hard lemon drops, about 5 ounces, crushed *
Preheat oven to 350°. Cover 3 cookie sheets with foil. In mixing bowl, cream butter and sugar. Add egg and vanilla, beating until smooth. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Using orange dough, shape into 1-inch balls; flatten with hand to make a pumpkin shape. Place on cookie sheets . Roll small stems with the green dough; attach one to the top of each pumpkin. Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8 to 10 minutes or until done but not browned.
Allow to cool for 10 minutes and carefully peel off foil.
* Crush lemon drops in food processor. If mixture becomes sticky, add a little powdered sugar while chopping.
http://southernfood.about.com/od/halloween/r/blhw1h3.htm
Spidery Cookie Wreaths
3/4 cup butter, softened
3/4 cup sugar
1/4 teaspoon baking powder
1 egg
1 teaspoon vanilla
1-3/4 cups flour
1/4 cup finely chopped pecans or almonds
1 teaspoon grated orange peel
1/4 teaspoon orange paste food coloring
1 cup sifted powdered sugar
Milk
Red cinnamon candies or miniature candy-coated semisweet chocolate pieces (optional)
1. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.
2. Place half of the dough in a small mixing bowl. Stir in the pecans or almonds; set aside. To the remaining dough, knead in the orange peel and food coloring. Cover and chill both portions of dough about 30 minutes or until easy to handle.
3. On a lightly floured surface, shape each dough portion into a 12-inch-long log. Cut each log into twenty-four 1/2-inch-thick pieces. Roll each piece into a 6-inch-long rope. If necessary, cover and chill ropes for 10 to 15 minutes if soft and difficult to work with. Place a white and an orange rope side by side and twist together 5 or 6 times. Shape into a circle, gently pinching together the ends. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet about 1 minute, then remove and cool thoroughly on a wire rack.
4. In a small mixing bowl, stir together sifted powdered sugar and enough milk to make an icing of piping consistency. Tint with desired colors of paste or liquid food coloring.
5. Using a decorating bag and writing tip #2, pipe icing into various-size spiders randomly on cookies. If desired, use red cinnamon candies, or candy-coated chocolate pieces for the body of the spider. Use a dab of icing to hold body on cookies. Let cookies stand until icing is set. Makes 24 cookies
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=36918
Puzzle Cookies
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=38653
Halloween Eyeball Cookies
http://halloween.betterrecipes.com/halloweeneyeballcookies.html
Pumpkin Oatmeal Cookies
http://halloween.betterrecipes.com/pumpkinoatmealcookies.html
Scarecrow Cookies
http://halloween.betterrecipes.com/scarecrowcookies.html
Owl Cookies
http://southernfood.about.com/cs/cookierecipes/a/bl30930cc.htm
Ghostly Pumpkin Cookies - Pumpkin Cookie Recipe
http://southernfood.about.com/od/halloween/r/blhw1h6.htm
Halloween Cobweb Cookies
http://southernfood.about.com/od/halloween/r/blhw3h2.htm
1/2 cup butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon milk
orange and green food coloring
1 package hard lemon drops, about 5 ounces, crushed *
Preheat oven to 350°. Cover 3 cookie sheets with foil. In mixing bowl, cream butter and sugar. Add egg and vanilla, beating until smooth. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Using orange dough, shape into 1-inch balls; flatten with hand to make a pumpkin shape. Place on cookie sheets . Roll small stems with the green dough; attach one to the top of each pumpkin. Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8 to 10 minutes or until done but not browned.
Allow to cool for 10 minutes and carefully peel off foil.
* Crush lemon drops in food processor. If mixture becomes sticky, add a little powdered sugar while chopping.
http://southernfood.about.com/od/halloween/r/blhw1h3.htm
Spidery Cookie Wreaths
3/4 cup butter, softened
3/4 cup sugar
1/4 teaspoon baking powder
1 egg
1 teaspoon vanilla
1-3/4 cups flour
1/4 cup finely chopped pecans or almonds
1 teaspoon grated orange peel
1/4 teaspoon orange paste food coloring
1 cup sifted powdered sugar
Milk
Red cinnamon candies or miniature candy-coated semisweet chocolate pieces (optional)
1. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.
2. Place half of the dough in a small mixing bowl. Stir in the pecans or almonds; set aside. To the remaining dough, knead in the orange peel and food coloring. Cover and chill both portions of dough about 30 minutes or until easy to handle.
3. On a lightly floured surface, shape each dough portion into a 12-inch-long log. Cut each log into twenty-four 1/2-inch-thick pieces. Roll each piece into a 6-inch-long rope. If necessary, cover and chill ropes for 10 to 15 minutes if soft and difficult to work with. Place a white and an orange rope side by side and twist together 5 or 6 times. Shape into a circle, gently pinching together the ends. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet about 1 minute, then remove and cool thoroughly on a wire rack.
4. In a small mixing bowl, stir together sifted powdered sugar and enough milk to make an icing of piping consistency. Tint with desired colors of paste or liquid food coloring.
5. Using a decorating bag and writing tip #2, pipe icing into various-size spiders randomly on cookies. If desired, use red cinnamon candies, or candy-coated chocolate pieces for the body of the spider. Use a dab of icing to hold body on cookies. Let cookies stand until icing is set. Makes 24 cookies
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=36918
Puzzle Cookies
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=38653
Halloween Eyeball Cookies
http://halloween.betterrecipes.com/halloweeneyeballcookies.html
Pumpkin Oatmeal Cookies
http://halloween.betterrecipes.com/pumpkinoatmealcookies.html
Scarecrow Cookies
http://halloween.betterrecipes.com/scarecrowcookies.html
Owl Cookies
http://southernfood.about.com/cs/cookierecipes/a/bl30930cc.htm
Ghostly Pumpkin Cookies - Pumpkin Cookie Recipe
http://southernfood.about.com/od/halloween/r/blhw1h6.htm
Halloween Cobweb Cookies
http://southernfood.about.com/od/halloween/r/blhw3h2.htm
I need a really good Halloween cookie recipe please...?
Q. I need a really good Halloween cookie recipe. It would be appreciative if you included the recipe for frosting and bread/cookie. Thanks sooo much!
A. Try these!!
Ghost Cookies
Yield: 2 dozen
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
16-ounce can pre-made vanilla frosting
colored sugars, for decoration
mini-morsels, for decoration
candy sprinkles, for decoration
black or brown decorating frosting, for decoration
Preheat the oven to 375ºF
Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.
Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.
Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.
Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghost Meringues
(makes 12 ghosts)
3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants
Preheat oven to 200°F (130°C).
Line two large, heavy baking sheets with parchment paper.
Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.
Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.
Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.
Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghosts in the Graveyard
Serves: 15 to 18
1 pkg. (16 oz.) chocolate sandwich cookies
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping , thawed
Preparation:
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.
POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."
Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Graveyard Cups
24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 Pepperidge Farms Milano Cookies
brown or black cake decorating gel
24 gummi worms
Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.
Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Jack O' Lantern Cookies
Makes 18 to 20 large cookies
3/4 cup dark molasses
3/4 cup paked brown sugar
1/4 cup water
3 tbsp. butter, melted
3 cups flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. each salt, ground allspice and cinnamon
1/4 tsp. cloves
Orange icing (recipe follows)
2 cups seedless grapes
Preheat the oven to 350ºF
Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet.
Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.
ORANGE ICING
Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.
Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Pumpkin Swirl Cheesecake
12 servings
3/4 Cup Graham Cracker Crumbs
2 Tbsp Unsalted Butter, melted
1 (8 oz pkg.) Cream Cheese
1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
1/2 Cup 2% Milk
2 Tsp Vanilla Extract
1/2 Tsp Orange Zest, finely chopped
2 (8 oz pkg.) Cream Cheese
1 (15 oz can) Pumpkin
1 Tsp Pumpkin Pie Spice
1 Envelope Unflavored Gelatin
1/4 Cup Orange Juice
Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.
White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.
Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.
In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.
Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.
To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.
Ghost Cookies
Yield: 2 dozen
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
16-ounce can pre-made vanilla frosting
colored sugars, for decoration
mini-morsels, for decoration
candy sprinkles, for decoration
black or brown decorating frosting, for decoration
Preheat the oven to 375ºF
Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.
Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.
Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.
Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghost Meringues
(makes 12 ghosts)
3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants
Preheat oven to 200°F (130°C).
Line two large, heavy baking sheets with parchment paper.
Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.
Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.
Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.
Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Ghosts in the Graveyard
Serves: 15 to 18
1 pkg. (16 oz.) chocolate sandwich cookies
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping , thawed
Preparation:
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.
POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."
Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Graveyard Cups
24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 Pepperidge Farms Milano Cookies
brown or black cake decorating gel
24 gummi worms
Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.
Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Jack O' Lantern Cookies
Makes 18 to 20 large cookies
3/4 cup dark molasses
3/4 cup paked brown sugar
1/4 cup water
3 tbsp. butter, melted
3 cups flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. each salt, ground allspice and cinnamon
1/4 tsp. cloves
Orange icing (recipe follows)
2 cups seedless grapes
Preheat the oven to 350ºF
Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet.
Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.
ORANGE ICING
Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.
Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Pumpkin Swirl Cheesecake
12 servings
3/4 Cup Graham Cracker Crumbs
2 Tbsp Unsalted Butter, melted
1 (8 oz pkg.) Cream Cheese
1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
1/2 Cup 2% Milk
2 Tsp Vanilla Extract
1/2 Tsp Orange Zest, finely chopped
2 (8 oz pkg.) Cream Cheese
1 (15 oz can) Pumpkin
1 Tsp Pumpkin Pie Spice
1 Envelope Unflavored Gelatin
1/4 Cup Orange Juice
Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.
White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.
Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.
In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.
Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.
To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.
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