Desserts Archives - Page 40 of 47 - What the Forks for Dinner?

Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

Trick or treat….trick or treat …….give me something good to eat!!!

are just the treat……so you don’t get a trick!

My house was always the house with the “cool” treats and decorations. My nephew Brad and I would pick just the right thing or things and then make what ever we had chosen. Our yard was always decorated to the hilt. My treats were not always candy, but it was always something memorable.

These Peanut Butter Spider Cookies would have been a huge hit, not only with my nephew……for the helping and the handing out part…..that was his job. He would go out trick or treating for a while and then come back to hand out the treats.
But, things change and kids grow up, Brad is now a college student……. Dean’s List( just to brag a bit)……..and I live in the country…………..but,I still miss the little boy who was so excited about stuff like this……..

These cookies are all over Facebook and Pinterest. As soon as I saw them, I knew I had to try them. They are super cute and not difficult to make. But, the best part is they are delicious. I am not usually a fan of the peanut butter cookie……..I don’t know if it’s the truffle that makes it for me or what but Tim and I are both crazy about these cookies.

I was worried that I would have a hard time finding the eyes but alms anywhere that has baking supplies sells them. I found them at a craft store, Walmart, and at my local grocery store. As a little boy Brad would have been all about those eyes……..

If the truffles are out of your price range, maybe large malted milk balls would do the trick, or your could make the cookies smaller and use regular size malted milk balls. For my money though, the truffles are just the ticket.

Peanut Butter Spider Cookies would make great edible table decorations for a Halloween party for kids or adults.

So try the Spiders……..Happy Halloween!!!!

Peanut Butter Spider Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: A Spicy Perspective
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour 25 minutes
Yield: 24 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
24 round chocolate truffles (I used Lindt Truffles.)
3/4 cup semisweet chocolate chips
48 candy eyes

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won’t stick.
Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

Keywords: peanut butter, cookie, Lindt truffles candy, candy eyes, Halloween, decorate

Caramel Apple Burritos

Caramel Apple Burritos

Ahhhh fall………We love this time of year. The air has that edge of coolness, the leaves are starting to show their colors, sweatshirt and sweatpants are ready to be worn, and sweet crunchy apples are ready to picked and enjoyed!

Apples are a fruit that almost everyone loves…….including Tim and I. My assistant at work has a husband who loves to bake pies. He made a pie for Tim and I from ground cherries …….more on those in another post. But, Tim had mentioned an apple pie while we were marveling over the ground cherry pie.

Well, I had no pie crust……it is one of the things I buy instead of make………I am just not good at it, but I did have flour tortillas, and apples, and caramel bits……..Caramel Apple Burritos!

These were really easy to make, and if you use…… cough,cough…………canned pie filling they are even easier. But, with the variety of apples available this time of year you really should make your own filling. Besides, it’s really quite easy and homemade is always better. Maybe I will practice making crust……..

I recently purchased an apple slicer. The thing you put on top the apple and press down……..cores and cuts at the same time…….I love my new toy. For this recipe I did peel the apples first……used my handy dandy new toy, and diced the apples. A little brown sugar, cinnamon, lemon juice, and butter, made for a most excellent filling.

I must proclaim my love for the person whose idea it was to sell caramel bits! No unwrapping and trying to cut caramels. It would make caramel apples a breeze. But, for this recipe all I had to do was rip open the package and sprinkle them over that beautiful, luscious, apple filling.

Warm up the tortillas first to make them easier to roll. In the recipe I say to divide the apple mixture among the tortillas. Reason being that size is relative…….to some a large apple is really big…..like a softball, but to someone else it may be a bit smaller, so just divide it ……you don’t want some saying they were jipped.

Now, the cinnamon sugar ………..if you want a crispy sugary crust on anything….. turbinado sugar is your very best friend. It makes a pretty to look at, crispy sweet to eat crust, on these Caramel Apple Burritos.

Last weekend we had a wonderful stay at home, cook, cook, cook, weekend. The Italian Spaghetti and Meatball Burger was out of this world and our dessert of Caramel Apple Burritos……well all I can say is make a trip to your favorite apple orchard and get yourself a bushel of apples, cause you will want to make these again, and again!!!!!

Don’t forget to buy some ice cream…….:)

Caramel Apple Burritos

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Ingredients

Scale

4 large apples
1 1/2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon cornstarch
1/2 cup water, divided
6 large Flour Tortillas
1/2 cup caramel bits
1/4 cup melted butter
2/3 cup turbinado sugar
2 teaspoons cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375*
Peel and dice apples. Toss with lemon juice.
In a small skillet over medium heat melt butter. Add chopped apples, cinnamon and brown sugar and 1/4 cup water and let cook on medium heat for about 4 minutes.
Stir together cornstarch and remaining 1/4 cup water. Add mixture to skillet and continue cooking until most of the liquid is gone and apples are soft.
Mix together sugar and cinnamon. Melt 1/4 cup butter.
Warm the tortillas in the microwave for about 1 minute so they are easier to roll.
Divide the apple mixture and caramel bits between the tortillas. Roll like you would a burrito, folding in the sides, making a nice package.
Brush each burrito with butter and roll in cinnamon sugar mixture. Place seam side down on a parchment lined baking sheet.
Bake in a 375* oven for 15-20 minutes or until tortilla begins to brown.
Enjoy with ice cream or whipped topping.

Keywords: apple, tortilla, caramel, bake, dessert

Chocolate Drop Cookies

Chocolate Drop Cookies

Cookies…..who doesn’t love a cookie? Well of course no one!! These Chocolate Drop Cookies bring back memories from my childhood…….she says with a far away look in her eyes remembering a time long ago…….and by the way, I do mean a longgggg time ago.

We all have that Mother, Grandmother, or Aunt who could bake the best cookies. For me that person was my Aunt Marcella. Whenever we went to her house there was always cookies. Out of all the cookies her Chocolate Drop Cookies were always my favorite. Chocolate cookies with vanilla frosting……..heaven!

Now, I have had this recipe for years and as I said in an earlier post, my friend Jeanne helped me retrieve some of my lost recipes from the archaic word program that they were trapped in. I still cannot thank Jeanne enough…….maybe I should take her some cookies?

When I decided to make these, I read and reread the recipe, but something was missing. So, I called my Aunt Marcella, she said she hadn’t made these in a long time. But, while on the phone chatting about family news she found the recipe, and I discovered the missing ingredient. I love my Aunt Marcella <3.

I do admit, that I tweaked the recipe just a smig. I used almond milk instead of regular milk, and I adjusted the amount of cocoa. The original had heaping tablespoons and I wanted to give it a more accurate measurement. I also used a slightly different frosting. I think back in the day powdered sugar icing was just powdered sugar, a little vanilla, and water to thin. I made a buttercream frosting in both white and chocolate.

I severely undercooked the first batch………they were like cookie batter with a crust…….ok, so they were really tasty, Tim and I ate several of them, but they needed a longer cooking time.

These cookies remind me of the top of a cupcake, slightly crisp, and all soft inside. I guess they are kinda a cup-cookie……lol……..maybe I will start a new craze!

The cookies are great on there own, but add some frosting and yum, yum ,yum!

I was in a sugar comma yesterday………from tasting the batter, the frostings, and testing the cookies, and taking bites out for pictures…….lets just say I have had my sugar quota for a month……..or at least until later today!!!!

Chocolate Drop Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marcella Ruter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 36 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Ingredients

Scale

1 cup butter, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 cup cocoa
1 cup milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375*
Line baking sheets with parchment paper. Set aside.
Sift together flour, baking soda, and cocoa. Set aside.
In the bowl of a stand mixer, with a paddle attachment, or with a hand mixer, beat butter and sugar until creamy. Add eggs one at a time, and vanilla mixing until well incorporated.
Add dry mixture alternately with milk until well mixed.
Drop batter by spoonful on to lined cookie sheets. I use an ice cream scoop for uniform cookies.
Bake in preheated oven for 12-15 minutes. Remove from oven and let cool for 2-3 minutes, then removed from baking sheet to cooling rack.
Frost with Buttercream Frosting .

Keywords: cocoa, bake, cookies, dessert

Buttercream Frosting

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 cups dip 1x
Category: Dessert
Method: Mix
Cuisine: American

Print Recipe

Ingredients

Scale

2 sticks butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream, and vanilla and almond extracts. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
For Chocolate Frosting: Add 1/2 cup cocoa. You may need to add a touch more cream.

Keywords: powdered sugar, butter, frosting