I am more of a cook then a baker but when I saw these, I had to try them. I found out that I actually ran the knife the wrong way. When you decorate the cookies, run the knife from the center out and they will get spiderweb effect.
These are delicious and are worth trying.
Pumpkin Spiderweb Cookies
Preheat oven 350o
Prep Time: 10 minutes
Cook Time: 13 minutes
Decorating Time: 30 minutes
Estimated values per serving:
Calories = 180 Fat = 2 grams Points: 4
2 2/3 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground all-spice
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup skim milk
¼ cup low calorie butter spread
¼ cup egg substitute
Coat baking sheets with cooking spray.
In a bowl, combine flour, baking soda, salt, all spice and cinnamon and set aside.
In a small bowl, whisk together pumpkin and milk and set aside.
In a mixing bowl, beat sugar and butter spread on high speed until well blended. Beat in eggs.
On low speed, alternate adding a little flour mixture and pumpkin mixture, beginning and ending with flour mixture.
Drop ¼ cup spoonfuls of batter on cooking sheets. Bake for 13 minutes.
Remove from baking pan and cool on racks.
3 cups confectioner’s sugar
3 tablespoons light corn syrup
½ teaspoon vanilla extract
3 tablespoons skim milk plus 4 teaspoons
2 tablespoons cocoa powder
Icing and Decorating Directions:
Once cookies are cooled, make icing.
Blend confectioner’s sugar, corn syrup, vanilla and 3 tablespoons of milk until smooth.
Remove 1/3 of icing and mix in cocoa and 2 teaspoons of milk. Transfer to a plastic bag and cut a little off the corner.
Spread white icing over each cookie. To create spiderweb, pipe chocolate icing in a spiral into each cookie then drag a knife through the spiral.
Heat a large skillet on medium high heat and spray with cooking spray. Add ham steaks and cook for about 5 minutes on each side until browned. Remove ham steaks, cover and set aside.
Reduce heat to medium and add onions and apples to skillet. Cook 5 – 10 minutes until soft and browned. Increase heat to medium high and add apple cider. Cook until cider is completely absorbed (about 5 minutes). Remove from skillet and add to ham steaks.
In a small bowl, whisk together mustard, honey, chicken broth and flour. Add to skillet and, stirring constantly, cook until bubbly and thick. Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
My family was delighted at how delicious this was. If you like creamy sauces and mushrooms, this is a must try.
My son hates mushrooms and even enjoyed it. My husband dislikes cream sauces and enjoyed it too. So it might be worth a try even if you don’t like creamy with mushrooms:)
Creamy Roast Chicken in Mushroom Sauce
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1hour and 15 minutes
Estimated values per serving:
Calories = 165 Fat = 1 grams Points: 3
1 ½ pounds chicken breast on the bone – skinned
1 large onion – chopped
½ cup celery – chopped
2 cloves garlic – minced
4 ounces shitake mushrooms – diced
½ cup white wine
½ cup cream sherry
2 cups chicken broth
2 bay leaves
2/3 cup fat free sour cream
Arrange chicken pieces on a roasting pan and season with salt and pepper. Roast chicken for 45 minutes, cover, and set aside.
Heat a large deep on medium heat and spray with cooking spray. Add onion and sauté for 5 minutes until browned. Add mushrooms, raise the heat and cook for 3 minutes until lightly browned. Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
Add chicken broth and bay leaves and simmer for 15 minutes. Add chicken to heat for about 5 minutes.
Remove chicken and place onto a serving platter. Remove skillet form heat, add sour cream and stir until combined. Heat for 2 minutes then pour sauce over chicken and serve.