With a knife, pierce the top of the eyeball slightly and twist the knife to make a small hole. Remove eyeballs from oven and cool for a few minutes. Use the side of the olive with the hole and push the pimento out slightly. Bake at 350 F 15-20 minutes, or until lightly browned. Place on a sprayed baking sheet seam side down. Fold sides of the roll up over the other ingredients and pinch together securely. Top each roll with 1 pepperoni, a spoonful of pizza sauce, 3-4 cubes of mozzarella cheese, and 1 more pepperoni. Flatten each roll with hands, then roll out into a 4-inch circle. Spray counter lightly with non-stick cooking spray.(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. Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes.Place an olive slice in the center of each mushroom and press into the filling to adhere. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms.(The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.) Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. Arrange the mushroom caps on the prepared baking sheets.Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl.You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. Remove the stems from the mushrooms and reserve for another use.

Preheat the oven to 400 degrees F line 2 baking sheets with parchment.For Christmas, re-use the brownie pops mold and make Rudolph the Red-Nosed Reindeer Brownie Pops.For a different flavor, try a teaspoon of other clear extracts (lemon, orange, vanilla, etc.).

For bloody eyeballs, decorate with red tube gel icing.Yield: 16 (or 8 pairs) of gelatin eyeballs. Squeeze a small dot of black tube gel icing to make the “pupil”. Use a food-safe brush to paint towards the center of the circle to create the “iris” effect.

“Stamp” the “iris” onto the center of the “sclera” (eyeball), twisting slightly. Dip the wide end of a cake decorating tip in food coloring. Unmold the gelatin eyeballs and arrange on a platter. Refrigerate to set for at least four hours. Stir in the hot milk.Īdd the sugar and almond extract. In a large measuring cup or small bowl, bloom the gelatin in cold water for at least a minute. Lightly grease round molds (we used Wilton brand brownie pops mold) with vegetable oil.

black tube gel icing (we used Wilton brand).

Have a ball this Halloween with easy-to-make gelatin eyeballs! These gelatin eyeballs have a light almond flavor and taste similar to the Asian/Chinese almond float/tofu. Look at these “extracted” eyes-they are a creepy yet creative cuisine for Halloween! Instead of decorating cake pops or boiled eggs (which can be time-consuming when preparing other party platters), we wanted a quick recipe for the jiggly-wiggly body part.

Gelatin edible eyeballs recipe