Lucky Lava Lamp Recipes

Steps:

• Fill long slender glass with melon and banana liqueurs. Next fill glass 80 percent with grenadine and water. Drop a shot glass of chilled cream liqueur into glass. Garnish with a smile.

Steps:

• Blend rum, pineapple juice, and pina colada mix with 1 cup of ice. Next, take a glass and coat the inside with strawberry puree. Pour in colada blend. Finally, use a spoon to drag the strawberry puree up through the colada drink, creating a pink stripe. Garnish with a pineapple chunk, and serve.

Steps:

• Pour the strawberry puree into a 14-ounce hurricane glass. Fill a blender 1/3 full of ice and add all the other ingredients except pineapple and orchid. Puree until slushy. Tilt the glass to the side and gently pour the blender ingredients down the inside of the glass, being careful not to disturb the strawberry puree. Garnish with 1/4 slice of pineapple and an orchid.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two regular-size cupcake pans with 24 cupcake liners.
• In a large bowl, sift the flour, sugar, baking powder and salt together. Set the bowl aside.
• In an electric stand mixer bowl fitted with a paddle attachment, add the milk, vegetable oil, 1 cup cold water, pineapple, vanilla extract and eggs. Beat the wet ingredients together on medium speed for 2 minutes. Add the dry mixture into the bowl in three additions, scraping down the sides after each addition is mixed in. Pour half of the cooled Brown Sugar Sauce into the mixer bowl. Mix on low to medium speed until all the ingredients are mixed together; the batter will look smooth.
• Fill each cupcake liner three-quarters full with the batter. Bake on the center rack for the best results. Bake until a toothpick comes out clean, 25 to 32 minutes. Cool completely. The cupcakes will be golden.
• To assemble: Poke a hole in the center of each cupcake, fill with the Pineapple Filling. Frost the cooled, filled cupcakes with the Teriyaki Buttercream Frosting. Finish the cupcakes with the Caramelized Roasted Pig.
• In a medium saucepan, add the brown sugar, milk and butter. Heat on medium to high heat until the mixture bubbles and becomes thick enough to coat the back of a metal spoon, 10 to 15 minutes. Remove from the heat and pour into a heatproof bowl. Let cool.
• Mix 1/2 cup cold water and the cornstarch in a small bowl with a fork. Puree the pineapple, brown sugar and the water mixture in a blender. Bring the mixture to a boil in a medium saucepan over medium to high heat. Stir with a wooden spoon until the mixture reduces down to a thick syrup. Remove from the heat and pour into a bowl. Cool the filling in the refrigerator. When cool, pour the filling into a squeeze sauce bottle.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Scrape down the sides. Add the egg yolks one at a time to the butter, mixing in between each addition. Mixing on low speed, add the powdered sugar to the bowl 1 cup at a time, until the sugar is fully incorporated. Scrape down the sides again. Add the teriyaki sauce, half of the brown sugar sauce and vanilla to the mix, beat on medium low, 2 minutes.
• In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar and butter melt together. Add the roasted pig, and stir until all the meat is coated with the mixture. Pour onto wax paper, and cool.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the cookie dough and flour either in a large bowl with an electric mixer or kneaded by hand. Wrap and let rest in the fridge for 30 minutes.
• Lightly flour the work surface and roll out the dough to about 1/4-inch thick. Use a 5 1/2-inch leg lamp cookie cutter to cut out 6 cookies. Transfer them to the prepared baking sheet with a large offset spatula, spacing evenly. (For best results, lift and transfer the dough while it's still in the cutter because the leg is so thin and fragile; it helps keep the shape intact and straight.) "Stretch/pull" the cutter a little on the shoe part to help release the dough easier.
• Bake until the cookies are lightly golden brown around all edges, about 9 minutes. Let cool for 15 minutes.
• While the cookies are cooling, put the yellow royal icing into a piping bag with a number 3 tip and put the black royal icing into a piping bag with a number 1 tip. Have toothpicks on your workstation.
• Cut a tiny hole in your yellow royal icing bag. This icing will double as your outline and flooding icing. Outline the lamp shade and then immediately flood. Use a toothpick to get rid of any air bubbles and even out any imperfections. Repeat with the remaining cookies. Allow the yellow a little time to set up and dry.
• With the black icing, outline the shape of the leg starting from the bottom of the lamp shade; be as close to the edge as possible to ensure enough space for the "fishnet." Continue the outline of the shoe, and then use the same icing to fill in the shoe and use the toothpick to smooth it out and define the shape. Make even and steady strands diagonally across the leg of the lamp from left to right completely up the leg. Then repeat making strands from right to left, connecting diagonally from the top of one line to the bottom of the line underneath it. Repeat this process until the fishnet is done.
• With the black icing, outline the lamp shade all the way around, making an oval at the top to create the 3-D illusion. Make a straight line along the bottom of the lamp shade evenly spaced from your outline. Then create the two ribs of the lamp shade, slightly bending them with the shape of the lamp shade.
• To do the fringe on the lamp shade, pipe your black icing vertically from the bottom of the lamp shade. You may need to do two to three layers to get the layered and textured look. Repeat this process with the remaining cookies.
• Let dry or serve immediately.