Creepy Edibal Eyeballs Recipes

Steps:

• Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
• Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
• Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

Steps:

• Combine one package of gelatin with the milk and bloom for five minutes.
• In a small saucepan, combine half a cup of water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for one hour. Gently tap and shake to unmold.
• For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin. It will set within moments of contact with the cold gelatin.
• In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball.

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
• Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
• Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
• Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
• Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.

Steps:

• Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until thickened.
• Spoon into 20 (1- to 2-oz.) plastic or paper cups. Place chocolate chip in gelatin in center of each cup.
• Refrigerate 3 hours or until gelatin is firm. Run knife around edge of each cup to loosen gelatin before unmolding.

Steps:

• 1. Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of a LifeSavers Gummies candy and place it in a plastic egg half. Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they're firm (about 3 hours).
• 2. Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes. With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.