Halloween

Peanut Butter Cup Spider Cookies

~ lindy

Peanut Butter Cup Spider Cookies

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Decorating/Supplies:

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*Candy Eyes

*Reese’s Peanut Butter Cups, unwrapped

*Chocolate Melting Wafers, we like Ghirardelli Dark Melting Wafers

*Piping Bag with medium to small round tip

*1 tablespoon Cookie Scoop or roll into about 1 inch balls

*Double Boiler or Microwave

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Preheat oven 375*F.

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Peanut Butter Cookies

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Recipe adapted from Fun Stuff with Hershey’s Peanut Butter Blossom

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*3/4 cup creamy Peanut Butter

*1/4 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*1/3 cup Brown Sugar

*1 Egg, room temperature

*2 tablespoons Milk

*2 teaspoon Vanilla Extract

*1 and 1/2 cups All-purpose Flour, sifted

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

**3 to 4 tablespoons White Sugar for sugar-coating, roll each peanut butter dough ball into sugar before baking

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

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Sift together in a bowl the flour, baking soda and sea salt.

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Slowly add the dry ingredients to the creamed wet mixture and mix until combined.

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Refrigerate dough for about 1/2 hour or until dough has chilled.

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Scoop cold dough with cookie scoop (12 scoops formed into balls rolled in sugar coating) onto a Silpat covered half baking sheet and bake in preheated 375*F. oven! bake cookies 8-10 minutes. Careful not to over bake.

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After baking allow the cookies to cool slightly on baking sheet and then add a peanut butter cup to the center of each cookie. Allow the cups to melt for a few minutes, then add the candy eyes and refrigerate cookies until chocolate has set.

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For Chocolate Spider Legs:

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Melt Chocolate Melting Wafers in small glass bowl over a sauce pan filled with about 2 inches of water, on low heat and melt wafers or melt in a microwave in a microwave safe bowl in 30 second increments until melted.

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Allow the chocolate to cool a few minutes and add to a piping bag with tip, pipe on 8 legs to each cookie as desired.

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Refrigerate again to set legs about 15 minutes.

 

Enjoy!

Lindy

 

Ghostly Caesar Salad

~ lindy

Ghostly Caesar Salad

Supplies:

*Small Ghost Cookie Cutter See HERE, cutting out ghost croutons, I made 3 crouton ghosts for each individual salad (Note:   You can find similar cookie cutter on Amazon See Here for another similar Ghost Cookie Cutter

*”B” and “O” Letter Cookie Cutters, to make “BOO” cheese letters, cut as many as needed for serving

*Small Straw, like from the straw from individual box drinks for ghost eyes

*Large mixing bowls and plates for serving

*Ghost Croutons, SEE Instructions Below!

*1 to 2 Family Size Caesar Salad Kits, depending on serving size and people (makes 6, 2 cups servings per bag

*Pepper Jack Cheese Slices

*Loaf White Sliced Bread, we used a soft white bread, Great Value Brand (I cut 4 ghosts out of each slice of bread)

Ghost Croutons

With a cookie cutter, cut out ghosts from sliced bread and place on  a Silpat or baking mat on a 1/2 baking sheet.

Bake in a 290*F.  for 8 to 10 minutes just until dry toasted but not golden brown.

See our Halloween Bone Dinner Party Tablescape and Halloween Bone Dinner Party Food

Enjoy!

Lindy