It is cooling down outside and the weather makes us think of soups! Delicious warm soup to warm the soul! My Grandma made excellent easy to make soups too! This soup takes only a little bit of time and delivers a Ton of Good taste!
So if you are looking for an easy to make feel good meal this is for you!
Saute in Extra Virgin Olive Oil:
• diced celery (two stalks)
• carrots (4 medium carrots)
• onion (1 small)
• 2 bay leaves
• 2 boxes or large cans of College Inn chicken broth
• Salt and Pepper to taste
• garlic powder, onion powder, dry mustard one teaspoon each
• 2 cups diced cooked chicken, we use rotisserie from the local store.
• 1 cup of egg noodles
• juice of 1/2 large lemon
Pudge was so anxious to get started for Halloween so we looked around for some cookies we could make! We thought these SCARY spider cookies would be great to make and share with the Halloweeners! Somehow I think my Grandma would approve. She used to make some great pumpkin bread but I’ll save that recipe for another blog post. Tonight we are munching on these cookies so I thought I better get a picture before we eat them ALL! This is not my original recipe so you see the reference below to know where to find it. Please make note that this is not a difficult recipe but rather one that takes time to do. It’s great to have an afternoon set aside to just do this.
Here is the recipe I used:
YIELD: 24 spiders
PREP TIME: 40
COOK TIME: 18
Chocolate Peanut Butter Spider Cookies
These cute and creepy spider cookies are made on a peanut butter cookie base filled
with a chocolate truffle.
• 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
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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. (You can also wait until the cookies are completely cool, then glue the truffles in
with chocolate to be safe.)
6. 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.
7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.