Alien Cookie Surprise Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, line 2 cookie sheets with waxed paper. In large bowl, place cereal.
• In 4-quart saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Remove from heat. Stir in orange food color. Pour marshmallow mixture over cereal in bowl, stirring until well coated.
• For feet, place 2 gummy candies on cookie sheet. Spray inside of 1/4-cup measuring cup with cooking spray. For body, fill measuring cup with warm cereal mixture; place over feet, releasing cereal mixture and covering back half of feet. Repeat with remaining gummy candies and cereal mixture to make 24 aliens. Use 2 candy-coated chocolate candies for eyes and black decorating gel to make centers of eyes. Insert 2 pretzels for antennae.
• Stir green food color into frosting container; frost cupcakes with frosting. Place 1 alien on top of each cupcake; press gently to secure. Store uncovered.

Steps:

• Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.

Steps:

• Preheat the oven to 350 degrees F.
• Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
• While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
• Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
• Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
• In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
• Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

Steps:

• Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Alternatively, put the chocolate in microwave safe bowl. Microwave on half power until soft, about 1 minute depending upon the power of your machine. Cool.
• Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate, orange peel, and vanilla and mix until fully combined. Add in flour, salt, and baking powder in 3 parts alternating with the milk to make a thick batter.
• Pour batter into prepared pan. Bake in the middle of the oven until a tester comes out clean, about 30 minutes.
• Cool cake in the pan for 10 minutes, then turn out onto rack to cool completely.
• Serve dusted with confectioners' sugar and with whipped cream or ice cream, if desired.

Steps:

• Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
• Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
• Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.