Updated October 15, 2014
packets Betty Crocker™ Fruit Gushers™ Fruit Snacks
Betty Crocker™ Fruit Roll-Ups™ (red and yellow)
Betty Crocker™ Fruit Roll-Ups™ (blue and green)
cup chocolate sprinkles
almond slices (cut just the 1/4-inch tip of each almond off to make the beak)
dried wild blueberries OR mini chocolate chips
In a small bowl, use a fork or electric beater to mix the peanut butter, powdered sugar, and vanilla together. The mixture should resemble a soft clay. You want to be able to mold it and have it stay in place without melting. To firm up the mixture, add a tablespoon of powdered sugar at a time until the perfect consistency is reached. To soften the mixture, add a half-tablespoon of peanut butter until the perfect consistency is reached.
Using 3/4 of the mixture, roll 8 balls the size of large grapes, then roll them into the chocolate sprinkles. Place these balls into a small candy wrapper. Roll the remaining mixture into 8 mini balls, about the size of a large blueberry. Gently press the blueberries for eyes and a small piece of sliced almond into the center for the beak. Place these small balls on top of the larger, chocolate spinkled balls.
Gently set two Gushers™ into the two sides of the candy wrapper to form wings.
Open and unroll the Fruit Roll-Ups™. Cut them in half lengthwise, then press the red/yellow and green/blue pieces together to create a seam. With a pair of sharp scissors, cut this large, multi-colored piece of fruit roll-up into 3-4 inch by 2 inch squares. Gather them into fans then gently set these fans into the back of each candy wrapper to create tails.
Refrigerate your sweet little turkeys until ready to serve.
- 6 green onions, whites and green parts separated, thinly sliced
- 1 medium green sweet pepper, seeded and cut into 1-inch pieces
- 1 tablespoon coconut or canola oil
- 3 tablespoons finely chopped fresh ginger
- 4 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 14.5 ounce cans reduced-sodium chicken broth
- 2 cups cubed, peeled sweet potato
- 1 cup creamy peanut butter
- ½ 6 ounce can tomato paste (1/3 cup)
- 3 cups shredded cooked turkey
- 1 15 ounce can crushed tomatoes
- ⅓ cup chopped fresh cilantro
- ¾ cup chopped lightly salted peanuts
In a 6- to 8-quart Dutch oven cook white parts of green onions and sweet pepper in hot oil 5 minutes, stirring occasionally. Add ginger, garlic, coriander, cumin, red pepper, salt and black pepper. Cook and stir 30 seconds. Add broth and sweet potato. Bring to boiling reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.
Ladle about 1 cup hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste.
Add turkey, peanut butter mixture, and tomatoes to Dutch oven. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in cilantro. Top with green onion slices and peanuts.
- 1 (14.5 ounce) can diced tomatoes
- ½ cup water
- 3 cloves garlic, minced
- 2 bay leaves
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- ⅓ cup creamy peanut butter
- salt and pepper to taste
- 1 cup shredded Cheddar cheese (Optional)
- 2 cups tortilla chips (Optional)
Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
After 15 minutes, pour in the black beans and kidney beans return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!
Peanut Butter Cookie Turkeys…a fun Thanksgiving treat!
Brighten up your Thanksgiving table by adding one of these adorable Peanut Butter Cookie Turkeys next to each place setting. At the end of the Thanksgiving dinner, your guests can enjoy the soft and chewy peanut butter cookie for dessert.
How cute are these little guys with their peanut butter cookie bodies, cocoa peanut butter tail feathers, big candy eyes, orange candy-coated sunflower beaks and red wattles, and tiny orange leaf sprinkle feet? Oh, and let’s not forget the orange jimmies on top of their head. Those little edible feathers complete the sweet look of these Peanut Butter Cookie Turkeys.
These treats would make the perfect addition to any Thanksgiving dinner. They are definitely fun enough for the kid’s table, but I also don’t think any adult would complain if one of these little gobblers was served for dessert.
I used my favorite peanut butter cookie recipe, one I’ve had in my recipe box since childhood to make these adorable Thanksgiving desserts.
To give them a 3-D look, I baked the cookies in Wilton Brownie Pops Silicone MoldsWilton Brownie Pops Silicone Molds. The cavities in the molds form a domed oval-shaped dessert. You can bake cookies, brownies, cakes and even cheesecakes in these molds. They are the perfect sized dessert for after a big meal and they are so much fun to decorate.
Wilton has over 50 amazing decorating ideas using their Brownie Pops Mold. Be sure to check them out. Their decorators are so clever and creative and I am often inspired by their cute holiday treats.
To decorate my peanut butter cookie turkeys I added 1/2 inch candy eyes and used orange and red candy-coated chocolate sunflower seeds for the beaks and wattles. The feet are made using orange leaf sprinkles, but orange star sprinkles would work well too.
The turkey’s tail feathers are made using Wilton’s Light Cocoa Candy Melts and Wilton’s Peanut Butter Candy Melts. If you’ve never tried their peanut butter flavor candy wafers, you definitely should. They have a lovely creamy peanut butter flavor that pairs perfectly with their chocolaty Light Cocoa Candy Melts and together the colors make beautiful tail feathers.
To add a pop of color to the turkey’s head, I added two or three orange Jimmie feathers. They look so cute!
Watch the video tutorial to see how you can make your own Peanut Butter Cookie Turkeys for Thanksgiving dinner.
I use so many Wilton products and am so grateful to have worked with them over the years. I have created dozens of recipes as a brand ambassador and a member of their Sweet Treat Team and they have sponsored my Fun Food Blogger Retreat for the past two years. Their products are fantastic for cookie, cake, and candy decorators and I am always excited to use them when creating my food crafts.
You can find the supplies needed to make these Peanut Butter Cookie Turkeys on Amazon (commission earned for affiliate sales).
- Precaliente el horno a 350 F. forre la bandeja de hornear con papel parafinado.
- En un envase mediano mezcle la harina, bicarbonato de sodio y la sal juntas. Ponga a un lado.
- En un envase grande de una batidora eléctrica, bata la manteca, mantequilla y azúcar hasta que se convierta en una crema ligera y esponjosa. Agregue los huevos y la vainilla y bata hasta que estén combinados. Agregue la mantequilla de maní y mezcle hasta que esté suave.
- Agregue la mezcla de harina.
- Saque la masa usando una cuchara de galletas a la bandeja anteriormente preparada. Aplánelas un poco con el fondo de un vaso. (sumerja el fondo del vaso en harina, si la masa esta pegajosa)
- Hornee por 13 minutos, o hasta que las galletas estén doradas y cocidas. Déjelas reposar en la bandeja por 2 minutos, luego remueva y coloque en un estante de alambre hasta que estén completamente frías. Las galletas se verán esponjosas al salir del horno, y se desinflaran mientras se enfrían.
- Prepare el glaseado de crema de mantequilla, agregando la mantequilla de maní al final y batiendo hasta que todo este incorporado.
- Divida en tres envases diferentes y agregue el colorante rojo, naranja y amarillo.
- Derrita las chispas de chocolate oscuro y colóquelas en una manga pastelera. Corte la puntita.
- Agregue el chocolate derretido a la parte de arriba de la tacita de mantequilla de maní, y coloque boca abajo en la galleta de manera de que el fondo de la tacita de manera que el fondo de la tacita quede mirando hacia arriba.
- Presione 2 chispas de chocolate blanco en cada tacita de mantequilla de maní para crear los ojos. Use el chocolate derretido para crear las pupilas.
- Acomode tres mangas pasteleras con la punta de estrella, y rellénelas con el glaseado de mantequilla de color rojo, naranja y amarillo. Comenzando con el amarillo, más cercano a la tacita de mantequilla de maní, Haga las alas. Agregue una línea de naranja y una línea de rojo.
- Cambie la punta de las mangas que contienen el glaseado rojo y naranja por puntas #2. Crear las patas con el glaseado naranja y la sonrisa con el glaseado rojo.
Note: To make only a dozen turkeys, make a single batch of buttercream (adding 2 tablespoons peanut butter), use 12 peanut butter cups, and you’ll have 18 big, delicious, peanut butter cookies leftover.