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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

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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

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Ingredients

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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

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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

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Well, the flu kept it’s hold on me all week…….ugh!

But, on a brighter note, I feel much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread!
It’s all the best things about a Monte Cristo Sandwich in a cast iron skillet.

Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.

All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it……..it could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.

But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3

I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time than I originally thought, but it was worth the wait!

While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How sweet it was, adding just a bit of fresh rosemary……yum!

After letting the bread cool for just a few minutes, I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon dip which we both decided will have a place in another recipe.

Now, this had a bonus for us…. I figured you could cut the bread into 8 – 16 pieces, depending on how you were serving it,how many you were serving, and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time!!!

No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast…try it ….you’ll like it!!!

Monte Cristo Skillet Bread

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 1x
Category: Breakfast
Method: Bake
Cuisine: American

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Ingredients

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1 – 13.2 0z. can Pillsbury Simply Rustic French Bread
1 cup flour
2 tsp. baking powder
2 tablespoons sugar
1 large egg
¾ cup of milk
1 tablespoon dijon mustard
¼ tsp. salt
1 cup ham, cubed
1 cup swiss cheese, cubed

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Instructions

Cut the french bread dough into large cubes, and set aside.
In a large bowl sift together the flour, sugar, baking powder and salt.
In a separate bowl, combine the milk, dijon mustard, and egg thoroughly.
Add the egg mixture to the dry ingredients and combine until there are no lumps. The batter should be slightly thin, but thick enough to stick to the cubed bread dough. If the batter is to thick add a touch more milk.
Add bread dough, cubed, ham and swiss cheese. Place in a cast iron skillet or a baking dish sprayed with non-stick cooking spray.
Bake in a 375* oven for 18-20 minutes.
Remove from oven and allow to cool slightly. Serve with Raspberry-Dijon Dipping Sauce.

Keywords: bake, brunch, cast iron skillet, dijon, ham, swiss cheese

Raspberry-Dijon Dipping Sauce

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Author: Marty Boyd

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Ingredients

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1/2 cup raspberry jam
2 tablespoons dijon mustard
1/2 teaspoon fresh rosemary, minced

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Instructions

Combine all ingredients in a small sauce pan mixing well. Heat over low heat until heated trough.
Serve.

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

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

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Ingredients

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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

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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