Seed filled Jack-O-Lanterns and Skeleton Heads
Author: Guava Rose
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Ingredients
  • 5 oz. roasted pumpkin or sunflower seeds, in the shell
  • 12 fillable plastic eggs
Salt dough:
  • 2 c. flour
  • 1 c. salt
  • 1 c. water (use carrot juice for jack-o-lanterns)
Instructions
  1. Fill the plastic eggs about two-thirds full with roasted seeds.
  2. Mix together all ingredients for the salt dough. Knead together until a smooth dough forms. Add extra water or flour if necessary.
  3. For each egg: Flatten a golf ball sized piece of dough to about ⅛" thick. Wrap around the egg, gently pushing and pressing the dough to completely cover the egg. Roll around in your hands to smooth out the surface.
  4. To dry: 1) Allow to air dry for a few days until hard; or 2) Place in a dehydrator for 1 or more days until hard; or 3) Place on a baking sheet in an oven on very low heat, no higher than 170 degrees F for 3 hours or until hard and dry. Turn shapes over on their sides for the last hour so the bottoms can dry also.
  5. Let cool, then draw faces onto them with a black Sharpie pen.
  6. For Jack-0-lanterns, hot glue small twigs and leaves on the tops.
  7. Make sure to label and/or tell whoever you give these to a couple of things: Do not eat the outside dough. Throw it away. Do not smash to open. Find a crack in to dough and gently pull both sides apart. The egg will then likely open, or you can gently squeeze the egg to pop it open.
Recipe by Guava Rose at http://www.guavarose.com/2015/10/seed-filled-jack-o-lanterns-and-skeleton-heads/