Cooking

Peanut Butter Lindt Spider Cookies

~ lindy

Peanut Butter Lindt Spider Cookies

*3/4 cup Creamy Peanut Butter

*1/2 cup Butter, room temperature

*1/3 cup Brown Sugar

*1 Egg, room temperature

*1 teaspoon Vanilla Extract

*3/4 cup All-purpose Flour

*1/2 cup White Wheat Pastry Flour, adds a nutty flavor

*3/4 Baking Powder

*1/4 teaspoon Baking Soda

*1 teaspoon Sea Salt

*2 packages (5.1 ounce each) Lindt Linder Round Extra Dark Chocolate Truffles (24 total) for decorating

*3/4 cup Ghirardelli Chocolate Melting Wafers, melted in 30 second increments in the microwave in a microwave safe bowl until melted stirring between each increment, for spider legs

*48 Candy Eyes, medium size like Wilton, for decorating 2 per cookie

Preheat oven 350*F.

In a stand mixer on medium speed cream together the peanut butter, butter and brown sugar. Add the egg and vanilla mix until combined.

In a mixing bowl, sift together the flours, baking powder, baking soda and salt.

Gradually add the flour mixture in thirds until incorporated. Mix on low speed just until incorporated.

Scoop or roll in your hand 1 and 1/2 tablespoon of cookie dough forming a ball, making about 24 cookie balls. Bake 12 cookie dough balls per Silpat or parchment covered half baking sheet for about 10 minutes.

After removing from the oven, I used a round teaspoon and pressed it in the center of the baked cookie, making a round indentation.

While allowing the cookies to cool, melt the chocolate wafers in the microwave as explained above and place a small amount of chocolate in the cooled cookie and add a Lindt Truffle. Then add two small dots of chocolate using a large tooth pick and place 2 dots of chocolate where desired for the eyes and then add the eyes. I used tweezers to attach the eyes to the truffle.

Using a pastry bag with small tip or pastry bottle add the melted wafers and pipe on 8 spider legs or as desired.

Recipe adapted from A Spicy Perspective

Enjoy!

Lindy

Chicken Pot Pies

~ lindy

Chicken Pot Pies

We served these 8 pies at our Halloween party in the (8 inch skillets. So, it served 8 people for us.

Puff Pastry top Crust

Note: These pies have no bottom crust

*4 Boxes Puff Pastry, thawed – Makes 7-8 (8 inch cast iron Skillets)

*1 Egg, with teaspoon water whipped with fork until combined, brush on top of pies before baking

Thaw the puff pastry in the fridge overnight or until thawed. Then remove roll out flat. Make two top crusts from each puff pastry sheet, use the skillet or pie dish to measure the size and cut about 1 inch bigger than your skillet or pie dish size.

Then place your cut puff pastry on top of your chicken pot pie filling in skillet/pie dish and tuck or press the edges around the top of the skillet or pie dish. Cut 3 slits to the center of the puff pastry top crust to vent the steam while baking. Then brush with the egg wash. Repeat for each chicken pot pie.

Note: Cut out skeleton faces if using for Halloween etc…

Chicken Pot Pie Filling

*1 Cooked Purchased Rotisserie Chicken, skin removed, meat cubed (Note: I like to buy the chicken the day before making, refrigerate and then it is easier to cut and the juices will jell and then I can add to the chicken broth

*3/4 cup Butter

*2 cups All-purpose Flour

*1/4 cup dried Flaked Onions

*2 teaspoons Dried Thyme Leaves

*2 teaspoons Kosher Salt

*2 teaspoons freshly ground Black Pepper

*5-6 cups Chicken Broth, low sodium (also I used the juices from the chicken)

*1 can 13.66 ounce Coconut Milk

*1 can 12 ounce Evaporated milk

*2 packages 12 ounce frozen Peas and Carrots

*6 to 8 large Potatoes, russets or red (Boiled, skins removed and cooked but still slightly firm) diced

In a stock pot, add the butter and melt on medium-low heat. Add the dried onions, thyme, salt and pepper. Add the flour to the butter mixture in quarters, alternating with the 2 cans of milk and then the chicken broth, adding chicken broth until the desired thickness.

Add to the filling base mixture the peas and carrots, potatoes. Stir until combined.

Then add to your desired skillets or pie dishes. Use cooking spray or butter if using pie dishes if desired to prevent sticking.

Bake in the oven at 425*F for 35 to 40 minutes or until crust is golden brown. Time will vary if using different sized baking dishes.

Option:

You could also freeze these pies after making them But Not Baking pies. Also use aluminum pie dishes instead of the cast iron skillet that can go directly into the oven and have them for meals for later.

When pie filling has cooled, double wrap the pre-made 8 inch pies once with plastic wrap and then with foil. Freeze.

Cooking Frozen Pies

Preheat oven 425*F.

Remove foil and plastic wrap, then replace the foil and bake for 25 minutes at 425*F.

Then reduce the heat and bake at 350*F. For about 60 minutes. Then remove the foil and bake another 5 to 10 minutes or until the crust is golden brown. Note: Baking Time will very if using a different sized baking pie dish.

Enjoy!

Lindy and Jacque