Scary Eyeballs Recipes

HALLOWEEN EYEBALL RECIPE: GIANT EDIBLE COW EYEBALLS

Steps:

• Place a pea-sized amount of each red, green, and blue food coloring in the bottom of a small, heat-safe mixing bowl. Set aside.
• Pour all the coconut milk and water in a medium saucepan (you want it to equal 4 cups, total). Add 2 tsp of agar agar and whisk until it is all incorporated into the coconut milk.
• Place over medium-high heat and bring to a gentle boil, reducing heat once it boils to bring it to a simmer.
• Add the 1/2 cup sugar and stir until all the sugar is dissolved. At this point, give the mixture a little taste and see if it is sweet enough for you. If not, add sugar by the tbsp until it is sweet enough, stir until dissolved, then remove from heat.
• Remove 1/4 + 1/8 cup of the agar agar mixture and place into the bowl with the food coloring. Whisk until the mixture is black and place 1 tbsp each into the bottom of the six spherical molds (put them all on a cookie sheet for easy moving). Put all molds into the refrigerator to cool.
• After about 15-30 minutes, check and see if the black mixture has set. If it has, begin adding the rest of the white agar agar/coconut mixture on top of the black mixture evenly across the rest of the six molds, leaving a small amount of space at the top. (Note that if the mixture in the pan has started to solidify, you can reheat to make liquid again).
• Once all the molds have been filled, place the lids carefully on each mold and press down gently. Put back in the fridge.
• Allow to chill several hours until eyeballs are fully set. Repeat with the remaining mixture for two more eyeballs if desired. Remove and serve as desired.

SPOOKY HALLOWEEN EYEBALLS

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.

STUFFED MUSHROOM EYEBALLS

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.

CREEPY HALLOWEEN EYEBALLS

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.

BLOODSHOT EYEBALLS

Steps:

• In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.