Monkey's Halloween Pumpkins & Ghosts Treats

Happy Halloween 2020!!

Monkey's Halloween Pumpkins & Ghosts

                                                                                                                                                              Magic Peanut Butter Balls                        

                                                                                                                                                                                   White Ghosts

                                                                 Orange Pumpkins

Medicated (loaded) Peanut Butter Balls 

Recipe 

Ingredients:

1 c. Jif Creamy Peanut Butter
1/4 c. Butter (Melted)
2 Tbsp. Brown Sugar
2 tsp. Vanilla Extract 
Dash of salt
2 c. Powered Sugar
10-12oz. Chocolate or Chocolate Chips(optional)Or a 12oz Wilton Candy Melts 

Line a cookie sheet with parchment paper.
Stir together peanut butter, melted butter, brown sugar, vanilla, dash of salt. just to combine.
Gradually adding the powered sugar.
Form into balls with 2 teaspoons or use a small cookie scoop.
Put onto Cookie sheet and put in Freezer for 45-60 minutes
line another cookie sheet or tray with parchment paper

Melt Chocolate by microwave or double boiler method .Or a Candy melting pot

Using a fork,dip each ball into melted chocolate to cover completely .Gently tap the fork to drip the excess chocolate off . Place on cookie sheet put in refrigerator until chocolate sets up. 

* Note : Used Wilton Orange Candy Melts (Pumpkins) and Wilton White Candy Melts for (Ghosts).

~Happy Halloween~

Roasted Garlic Soup

Roasted Garlic Soup 

4  whole heads of garlic             

3 tablespoons olive oil                         

6 tablespoons unsalted butter                         

2 medium onions, chopped                           

Salt and pepper                        

2 tablespoons chopped fresh thyme                         

1/4 cup all-purpose flour     

8 cups low-sodium chicken broth         
1 cup heavy cream, warmed                   
2 tablespoons chopped fresh parsley                     

 How to Make It                

 Step 1

 Preheat oven to 375°F; line a small baking sheet with foil.
 Use a sharp knife to cut about 1/4 inch off top of each
 garlic head. Place garlic cut side up on baking sheet and
 drizzle olive oil over heads. Roast garlic until softened,
 about 45 minutes. Allow to cool slightly. When cool enough
 to handle, squeeze soft cooked pulp from each clove into a
 small bowl. (You should have about 1/2 cup soft garlic pulp.)

Step 2
 Melt butter in a large pot over medium-high heat. Add onions
 and 1 tsp. each salt and pepper and cook, stirring often,
 until onions have softened, about 4 minutes. Stir in thyme
 and reserved garlic. Sprinkle in flour. Cook for about 1
 minute, stirring, to incorporate flour. Pour in chicken
 broth, increase heat to high and bring to a boil. Boil
 rapidly, stirring often, until slightly thickened about 10  minutes.

Step 3

 Working in batches, puree soup in a food processor or
 blender. Return to pot and bring to a simmer over medium
 heat. Add cream, season with salt and pepper and sprinkle
 with parsley.
 Prep Time                     

                      15 Mins                     

               Cook Time                                 
             1 Hour                               
           Yield                             
         Serves 8