LINDT™ TRUFFLE PEANUT BUTTER COOKIE CUPS
Indulge in a decadent chocolate truffle surrounded by a peanut butter cookie -- the ultimate combination.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
- Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 110 mg, Sugar 16 g, TransFat 0 g
PUMPKIN PEANUT SOUP
The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Finely mince the onion and celery.
- Either use a garlic press for the garlic or mince extremely fine.
- Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
- Add flour and stir for a minute or two until it's disolved.
- Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
- Simmer for about fifteen minutes and serve.
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
PUMPKIN PEANUT BUTTER SOUP
Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.
Provided by Katha
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan melt margarine.
- Add onion and sauté until golden.
- Add pumpkin puree and chicken broth.
- Heat to boiling.
- Add peanut butter and milk.
- Stir till peanut butter is melted and smooth.
- Cover and simmer over low heat for 2 minutes.
- Season to taste.
- 4-6 servings.
Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8
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