Cream Puff Monsters
|All purpose flour||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Baking cocoa||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Instant chocolate pudding mix||3 9⁄10 Ounce (1 Package)|
|Cold milk||2 Cup (32 tbs)|
|Green food coloring||2 Drop|
|Yellow food coloring||2 Drop|
|Red food coloring||2 Drop|
|Blue food coloring||2 Drop|
|Vanilla frosting||16 Ounce (1 Can)|
|Sprinkles||1⁄4 Cup (4 tbs)|
|Small candies||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Combine flour, sugar and cocoa; set aside.
In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low.
Add flour mixture all at once; stir until a smooth ball forms.
Remove from heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each.
Beat until smooth.
Cover baking sheets with foil; grease foil.
Drop batter by tablespoonfuls at least 2 in.apart onto baking sheets.
Bake at 400° for 25-30 minutes or until lightly browned.
Lift foil and transfer to a wire rack.
Immediately cut a slit in each puff to allow steam to escape; cool.
In a mixing bowl, beat pudding mix and milk according to package directions; set aside.
When puffs are cool; split and remove soft dough from inside.
Spoon pudding into puffs; replace tops.
Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple.
Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring.
Microwave frosting until thin (not runny).
Spoon one or more colors of frosting onto puffs.
Add sprinkles and candy for eyes; use almonds for teeth or whiskers.