Martian Dream Car Recipes

SIDE CAR MARTINI

Steps:

• Chill 4 martini glasses. In a small shallow dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip in the sugar and zest mixture.
• In a cocktail shaker mix the cognac, Triple Sec, sweet and sour mix, Limoncello, and lime juice over ice. Shake to chill.
• Pour the Side Car Martinis into the glasses and serve immediately.

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

MARTIAN DREAM CAR

Steps:

• Additional items you will need: food-safe dremel for carving details, latex balloons, hot knife, protective clothing for using the isomalt.
• For the Pink Sugar Cookie:.
• In a stand mixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use.
• Heat oven to 375F and roll out dough onto a parchment-lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils made from card stock and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool, place on paper towel to absorb any butter before assembling.
• For the Royal Icing:.
• Beat egg whites until frothy. Add a cup of powdered sugar at a time until incorporated. Once mixed, place in a piping bag and use to glue cookies and add interior and exterior embellishments!
• For the Isomalt Windshield:.
• Fill latex helium balloon with water to the size you want your dome to be (don't fill it too much, though). Let out any and all air COMPLETELY (this is important as the water is what distributes the heat and prevents the balloon from popping). Tie off the balloon, blot dry with a paper towel and place right side up on a smaller glass or ramekin set on a large sheet of parchment paper.
• On the stove, heat two cups of isomalt on low/medium heat until completely liquid (About 10-15 minutes) Add food coloring and allow to rest until all bubbles have gone and it's cooled down a bit.
• Cover every inch of your body and make sure no one is around that could be affected if the balloon should pop. Gently pour isomalt syrup over the water-filled ballon and allow to set for half an hour.
• Once the isomalt is set, hold the ballon over the sink and cut a small hole with a blade to allow the water to drain without getting the isomalt wet (it will dissolve if it comes in contact with water). Once the balloon is empty, peel it out and use a hot knife or heated blade to cut off the drips until you have a smooth-bottomed dome!
• Any fogging of the candy glass can be easily remedied by hitting those spots with a torch for just a second!. Apply to your cookie craft and use royal icing to lock the pieces into place.