Funny Face Desserts Recipes

Steps:

• Heat oven to 375°F.
• Stir cookie mix, flour, butter, egg and soft drink mix (dry) in medium bowl until dough forms. Roll dough on floured surface until about 1/4 inch thick.
• Cut dough with round cookie cutter. Place 1 inch apart on ungreased cookie sheet. To decorate before baking, for eyes, nose, mouth and ears, use hard candies (not chocolate) or decorating gels. To make hair, push scraps of dough through garlic press OR use plain or tinted flaked coconut (coconut will toast during baking). Bake 7 to 9 minutes or until edges are set and golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. To decorate after baking, for eyes, nose, mouth and ears, use a variety of candies, decorating gels, frostings, miniature marshmallows, chocolate chips and licorice. For hair, use gels, tinted coconut, candies or pieces of fruit leather. Do not stack cookies decorated with gels.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Pour into 4 dessert dishes. Refrigerate 30 min.
• Decorate with remaining ingredients to resemble faces just before serving.

Steps:

• Beat together the butter and sugar until pale and creamy, then beat in the yolk, vanilla and zest. Sift the flour and salt into the bowl, then stir in to make a soft dough. Split into two flat discs, then wrap in cling film and chill for 30 mins, or until firm but not rock hard. Meanwhile, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
• Flour the work surface, then roll the dough to 5mm thick. Stamp the dough with an 8cm round cutter, then re-rolling any trimmings. Using the same cutter, cut a crescent moon and a pointy oval shape from each circle. Pinch the corners of the oval and indent the top and bottom to make lips. For moustaches, shape the half moon, pressing a dent into the top of the curve, then tweak and pinch the ends to make a moustache.
• Chill for 10 mins, or until firm, then poke cake pop sticks carefully into the dough. I find putting one hand on top of the dough as I insert the stick with the other prevents the stick from popping through the surface of the dough.
• Bake for 12 mins, one tray at a time, until pale golden. Leave on the tray for 5 mins before lifting to a wire rack (use a palette knife rather than the sticks) and cooling completely. Make the icing by beating the egg white and the sugar until thick and smooth. Divide into four batches and colour them two shades of pink and two of brown. Spoon the darker icings into disposable piping bags and snip off the tips (or use a number 2 nozzle).
• Pipe moustache and lip outlines onto the cookies. Dry for a few mins. Now loosen the paler icings with a few drops of water until runny. Spoon a little onto each cookie and let it flood to the outline, nudging it up to the edge if needed, using a cocktail stick or tip of a teaspoon. Dry for 10 mins, then pipe a darker mouth line onto the lips, and zig-zagged lines over the moustaches. Sprinkle with glitter if using, and leave to set.

Steps:

• In small bowl, beat cream cheese spread, peanut butter, ginger and ground red pepper with electric mixer on high speed until smooth.
• Cut red bell pepper: For scarecrow hats, cut 3 (3x2-inch) rectangles; for brims, cut 6 (1/2x1/2-inch) rectangles; for mouths, cut 3 (1x1/4-inch) rectangles.
• To assemble each scarecrow face: Spread 3 tablespoons cream cheese mixture onto sandwich thin. Place large red pepper rectangle on top of sandwich for hat; place 2 small red pepper rectangles on each side of hat for brim. Place yellow pepper strips under hat for hair, broccoli for eyes, cauliflower for nose, red bell pepper strip for mouth and julienne carrots for straw around scarecrow neck.