Time 1h35m Yield 12 eyeballs Number Of Ingredients 8 Steps:
Lightly spray a hard plastic 12-hole egg holder/carton with nonstick cooking spray. Place a chocolate chip flat-side down into each hole of the egg holder to form pupils. In a small mixing bowl, mix 1 packet of gelatin with 1/4 cup cold water, mixing until combined and free of lumps. Heat 1/2 cup water in the microwave for 1 minute, until hot. Pour the hot water into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Stir in the blue food coloring. Using a pipette or eyedropper, drop 3 to 4 drops of blue gelatin around each chocolate chip to form the blue iris of each eye. Place the egg holder into the freezer for 30 minutes, until the blue is set. Meanwhile, mix the remaining packet of gelatin with 1/4 cup cold coconut milk in a small bowl. Add the confectioners’ sugar and whisk until the mixture is free of lumps. Heat the remaining 1/2 cup coconut milk in the microwave for 1 minute, until hot. Pour the hot milk into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Allow this mixture to cool for about 5 minutes, so that you do not melt the pupil and iris. Remove the egg holder from the freezer and carefully spoon about 2 teaspoons of the coconut mixture into each eye until the chocolate chip is covered. Return the egg holder to the freezer for 30 minutes more, until the gelatin is set. To remove the gummies, gently push each eyeball with a fingertip until loosened from the egg holder. Place the gummy eyeballs onto a serving platter. In a small mixing bowl, combine the vodka and red food coloring. Dip the tip of a tiny paintbrush into the mixture and carefully paint veins onto the eyeballs by drawing curved lines from the bottom of each gummy into the center of the iris. Allow the veins to dry for 2 minutes. Serve immediately.
Time 30m Yield 30 serving(s) Number Of Ingredients 13 Steps:
Have your GH preheat the oven to 400 degrees F. Put a large pot of water on to boil for the pasta. Cut off about a quarter of the bell pepper, and have your GH chop it finely. Slice the rest of the pepper yourself. Combine the chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin sauce, salt, and pepper in a bowl. Roll the mixture into meatballs the size of chicken eyeballs and place balls on a nonstick cookie sheet, coated lightly with 1 tablespoon of vegetable oil. Roast the chicken eyeballs 10 to 12 minutes. When the pasta water comes to a boil, add the pasta and cook according to package directions, just until al dente, that is, with a bite left to it – just like Dracula would like, right?. When the pasta is almost cooked through and the meatballs are about 5 minutes from coming out of the oven, start stir-frying the veggies. If you are not used to cooking at the stove, have the GH do the frying of the veggies; you can hand over the veggies as the GH needs them. Heat a large nonstick skillet over high heat and add the remaining 2 tablespoons vegetable oil (2 turns of the pan). Add the sliced red bell pepper, the carrots, sprouts, and pea pods. Stir-fry veggies 1 minute. Have the GH drain the noodles and add the worms to the vegetables. You pour in the tamari while the GH tosses the worms and veggies to combine and evenly coat. Transfer noodles to a serving platter. Remove the eyeballs from the oven and roll them on top of the worms, then serve.
Time 10m Yield 24 Number Of Ingredients 9 Steps:
Fill the hole of each lychee with a cherry and secure with a toothpick. Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.
Time 20m Yield 20 Number Of Ingredients 4 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.
