Alien Hatchling Cakes Food

CHERRY MINI POUND CAKES

Steps:

• With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured mini loaf pans.
• Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
• Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
• Dust with powdered sugar just before serving.

ALIEN HATCHLING CAKES

Steps:

• For the Strawberry Cake:.
• Heat oven to 350°F Purée frozen strawberries and mix in a glass bowl with buttermilk, vanilla and eggs. Mix cake flour and baking powder in a separate bowl. Cream butter in a stand mixer, add jello powder, sugar and beat until light and fully incorporated. Butter and flour a large muffin baking pan and one six-slot cupcake tin.
• Alternate mixing the wet and dry ingredients into the butter batter until everything is fully incorporated. Pour into trays and bake large tin about 35-40 minutes and small tin about 25 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins.
• For the Cream Cheese Frosting:.
• Cream butter and cream cheese together in stand mixer. Once fluffy, add icing sugar one cup at a time and beat until airy. Add vanilla and salt and use to fill and coat your little aliens. Once they are the shape you like, roll them in pink coconut until fully coated.
• For the Modeling Chocolate Accents:.
• To make the ears, feathers and wings, you will also need a small rolling pin, small leaf-shaped cookie cutters, modeling tools, powder pains and vodka to paint the eyes.
• Warm corn syrup separately in the microwave. Melt down chocolate or candy melts, and once in a liquid state, remove from heat and mix in warm corn syrup. Mix just until it is the texture of soft serve ice cream. Wrap tightly in a plastic wrap and allow to set for 6-8 hours.
• When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out.
• Roll it out thin (1/8 inch) and use the cutters and tools to create all the feathers and shapes. To adhere the feathers, eyes, and extras, whip up a bit of pink-tinted buttercream (1 stick of butter, 1 1/2 cups powdered sugar and a drop of red food color.) I also used this to build up the folds around the eyes and the feet.

AREA 51 ALIEN EGGS RECIPE BY TASTY

Steps:

• Make the alien eggs: Separate the chocolate sandwich cookies and filling into 2 separate bowls. Reserve the filling for the alien egg shell.
• Add the chocolate sandwich cookies to a food processor and pulse until finely crushed.
• Transfer the cookie crumbs to a medium bowl. Add the cream cheese, powdered sugar, and vanilla and mix with an electric hand mixer until the mixture is coarse and sandy. Set the mixer aside and use your hands to gather the mixture into a rough ball.
• Divide the dough into 12 2-tablespoon portions. Use your hands to form each portion into an egg shape.
• Use the thick end of a chopstick to carefully poke a hole vertically through the top of the egg about ¾ of the way down, being careful not to poke through the bottom. Move the chopstick around slightly to create a larger space to hold the ooze. Stand upright on a tray.
• Make the ooze: In a small bowl, mix together the sweetened condensed milk and purple food coloring until the color is even. Transfer to a small squirt bottle or a piping bag fitted with a small round tip.
• Fill the center of each alien egg about ¼ inch (6 ml) from the top with the purple ooze. Use your fingers to carefully pinch the tops of the eggs closed. Transfer to the refrigerator for about 30 minutes to set.
• Meanwhile, make the alien egg shell: Divide the reserved sandwich cookie filling between 2 medium bowls. Add 2 tablespoons of sweetened condensed milk to each bowl. Microwave on medium power for 30 second intervals.
• Add the light green food coloring to one bowl the dark green food coloring to the other. Stir until the colors are evenly incorporated. Let cool for 5 minutes.
• Combine 1 teaspoon of each color shell in your hands. Roll between your hands until marbled. Place the mixture on top of an egg and smooth down the sides to coat. Repeat with the remaining eggs. Refrigerate for about 30 minutes to set.
• Make the black goo: In a small bowl, mix together the sweetened condensed milk and black food coloring until the color is even.
• To serve, spread the crushed chocolate cookies on a platter. Arrange the alien eggs on top and drizzle with the black goo. Served immediately.
• Enjoy!

ROTH PRASAD

Steps:

• Add sugar and cardamom to flour.
• Mix in ghee with your fingers.
• Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
• Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
• Heat ghee on a medium flame. Fry roth on the medium flame till golden brown on both sides. (Be careful, frying at too high a temperature will cause the roth to be raw inside).

LADYBUG APPETIZERS

Steps:

• In a small mixing bowl, beat the cream cheese until smooth.
• Add sour cream, chives, parsley and garlic salt; mix well.
• Place 1 tablespoon in a small plastic bag and tint black; set aside.
• Spread remaining cream cheese mixture on crackers.
• Arrange two tomato quarters on each for the ladybug wings.
• For heads, halve the olives widthwise; place one half on each cracker.
• Insert two chives into olives for antennae.
• Use tinted cream cheese mixture to pipe spots onto wings.