This month's Make&Take was hosted by Pam, and as always she dazzled us with her baking creativity! Are these the cutest cookies ever! Our Halloween Day session was complete with every detail to get us into the Fall spirit! A touch of Halloween and a cookie recipe to carry us through to Thanksgiving!
Hoot Owl Cookies
1 cup of brown sugar
1 cup of white sugar
3/4 cup of peanut butter
3/4 cup of margarine or butter
Cream the sugars and butters together
3 eggs (one at a time)
2 teaspoons of vanilla
4 teaspoons of baking powder
1 1/4 teaspoons of salt.
4 and 1/2cups of flour
(1 cup of flour at a time)
Mix well and then make into a ball.
Take off 1/3 off the ball and add 5 tablespoons of cocoa with it to make the chocolate part of the owl. Blend well.
Make the vanilla dough into a log and then flatten it out into a 4 inch by 20 inch long rectangle.
Lay the chocolate cookie dough in the center of the vanilla dough and wrap the vanilla dough around the chocolate dough. Then roll the dough on the counter gentle until it is rounded and smooth.
Cut in 1/8 to 1/4 inch slices.
Take two slices and lay them side by side on cookie sheet. (place them tightly together). Pinch the top corners to form the ears of the owl.
You will need a can of cashew nuts to use for the beak of the owl.
Put a cashew in the center of the two cookies to form the beak.
For the owls eyes. You will need 4 ounces of cream cheese. I put the cream cheese in a pastry bag and use a # 3 tube to put a dot for the white of the eye.
You will need a bag of chocolate chip for the pupil of the eye. Place one chocolate chip on the dot of cream cheese and press down gentle.
Bake in preheated oven at 350 degrees for 8-10 minutes. Remove from heat and cool on rack.
Make 3 dozen.
While we were waiting for the owls to bake up, Pam provided a wonderful Fall lunch. It was Halloween Day so we had black and orange cheese ravioli with her famous pumpkin ragout sauce, delish! Then darling brownie ala mode with chocolate spiders.
These cute little favors are Halloween s'mores. Package 2 graham crackers, 2 small individual snack size Hershey bars, a one darling ghost marshmallow peep on top. The perfect party favor!
Original recipe makes 4 servings Change Servings
- 1 tablespoon unsalted butter
- 3 tablespoons minced sweet onion
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 cup pumpkin puree
- 2 chipotle peppers in adobo sauce, chopped
- 1/3 cup low-fat milk
- 1 teaspoon ground sage
- 3/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.