Peanut Butter Cupcakes

I found this recipe in anticipation of March 1 which is National Peanut Butter Lover’s Day, but we did not get them made.  We had some time this afternoon so I got things started and then my first born came in to help me finish the baking process.  We didn’t follow the recipe I found online exactly so I will just post what we did as I know it worked.  I would imagine that you have these ingredients already so don’t wait….get up and get baking, you will be glad you did.

PB & C Cupcakes (Peanut Butter and Chocolate)

Preheat oven to 375º

Line Muffin tin with paper cups (we did 12 large and then 21 small)

In a large bowl combine and then mix on high speed until creamy

• 1/2 cup peanut butter
• 1/3 cup shortening
• 1 tsp vanilla extract

Gradually add, mixing until light and fluffy:

• 1 1/2 cups brown sugar

Add to the peanut butter mixture with the mixer running

• 2 eggs (add one at a time)

In a separate bowl combine:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

Keeping the mixer running, add the dry mixture to the batter a little at a time alternating with the milk until incorporated

• 3/4 cup milk

Now distribute the mixture amongst the paper muffin cups.  For large cupcakes, fill 1/4 of the cup, place an unwrapped, upside down Hershey Kiss in the cup then fill to the 1/2 way point to allow for expansion while baking.  For small cupcakes fill 1/2 full using chocolate sprinkles rather than a Hershey Kiss.  (I used a Pampered Chef Rotary Grater that I’ve had for years).

We baked the large cupcakes for 18 minutes (bake until firm or a toothpick comes out clean….but don’t hit the melted chocolate when you check!)

The small cupcakes took about 9 minutes in our oven.

We removed them from the pan and let them cool on a wire rack.  Then we frosted with a bit of marshmallow creme and sprinkled more chocolate shavings on top.  YUM.

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Cupcake Brownies

This recipe has been made twice within the last week at our house….for the residents of our house.  With only 50% of us liking chocolate, that is saying something.  This recipe brings the entire family together.  I have another homemade brownie recipe but my handsome fella does not like it.  He loves this one though!  I got the recipe from our Moms4Moms group that meets at our church.  Our Kitchen Queen shared some recipes in February that we could make for our families and I am glad she did!

Melt in a saucepan over low heat (or in a microwave….but I have only used a saucepan):

• 1 cup butter
• 2/3 semi-sweet chocolate chips

Stir as needed to get the above melted and smooth.

Add to the mixture:

• 1 3/4 cup sugar

Mix Well.

Add to the mixture:

• 4 eggs
• 1 tsp vanilla extract
• 1 cup flour

Stir until blended and smooth.

Pour into WELL GREASED cupcake tins, filling 3/4 full.

Bake at 350° for 25 minutes or until done (I stuck a toothpick in to make sure it came out clean)

When done press into the top of each cupcake:

• 1 unwrapped Hershey’s Kiss

I make these in my 12 cupcake silicone pan and then also use a 12 cupcake mini-muffin pan.

I haven’t yet mastered the “easy” way to get them out of the mini-muffin pan but the silicone pan, well greased allows me to just push them right out.  The mini-muffin pan I use a knife around the edges and then a spoon to gently scoop it out.

I made these tonight for our Storm Snacks as we prepare for the Frankenstorm of 2012.

Cupcake Brownies to the right….I made a few more small ones this time as they are so fun to just pop into your mouth!

Enjoy!

(If you would like to see how to make the Halloween Popcorn click here)

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National Candy Corn Day is coming….are you ready?

October 30th is National Candy Corn Day….yep- ya learn something new every day.  I was waiting in line at Acme Grocery to get my final items before heading home to wait out the Frankenstorm, Sandy, and this little tidbit of knowledge was given to me via the monitors they run constantly at their check-out lines.  I do enjoy candy corn and those cute little pumpkins and so in honor of the candy corn, I made this recipe.

Well, not really….I’ve been planning on making this for over a week but didn’t have the Halloween sprinkles until a few days ago!  But the above makes for a much better story- don’tcha think?

Halloween Popcorn

Pop

• 2 bags of microwave popcorn

Put the popped popcorn into a very large bowl (try to not get the un-popped kernels in the bowl) and add to it

• 1 bag of candy corn (I had a larger bag…probably 12 – 16 oz?  not sure now though)

Melt

• 16 ounces of white chocolate almond bark  (I followed the package directions of melting in the microwave.  Zapping it for 30-60 seconds and then stirring before zapping it again until all of it was melted)

Drizzle the melted bark over the popcorn and candy corn—I don’t have a VERY large bowl but two real good sized bowls so I worked between them.  Putting in popcorn/candy corn, drizzling and tossing then adding more popcorn/candy corn and repeating)

Stir to coat each piece of popcorn.

Pour the mixture over wax paper and spread into an even layer.

Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes.

Break into pieces.

Warning….this is crazy sweet!

Enjoy!

 

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Easy Apple Pie

This is a perfect fall day dessert.  I made it over the weekend to go with the Mamma Mia Stew and it too was a hit with the family!  I found the recipe on lifeasmom.com .  I did not make the “Gramma John’s Pie Crust” though.  I used the recipe that I make for Thanksgiving from Martha Stewart.

Get the recipe here for Slab Apple Pie.  I made a few changes like:

• the crust I used.  I would have used a refrigerated crust if I had one but since I didn’t and I had everything for the Martha Stewart recipe I whipped those up and froze one crust to use at a later date.
• instead of 6 apples I used more like 5.  My apples were fairly large so I think there were plenty of apples for everyone!  I only had fuji apples on hand and was not making a trip out.
• no nuts.  My girls don’t really care for nuts so I didn’t include them.

Don’t forget to fire up the coffee pot when you take the pie out of the oven to cool.  It pairs perfectly with a nice cup of Joe!

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Treats to eat! Biscoff Pretzel Bites and Glazed Lemon Cookies

Tomorrow my girls will have the Poetry Cafe during their library time at school.  The “cafe” will have some treats for the students and parents so I asked the librarian if she needed me to contribute to the treats.  I knew the lemon glazed cookies, from Real Simple, would be easy (or should I say real simple–heheehee) to throw together and then I found these other fun treats, Biscoff Pretzel Bites, from Two Peas and Their Pod.

I had never heard of Biscoff Spread, but evidently it is a peanut butter alternative.  It looks a lot like peanut butter yet it has no peanuts in it.  They didn’t have it at my local grocery store but Wal-Mart had it and I believe that Trader Joe’s has something similar called “Speculoos Cookie Butter”.

The pretzel bites were fun to put together.  While the recipe says it takes 10 minutes to prepare, that is a bit misleading.  It takes 10 minutes to whip the filling together, but then you have to roll the dough, make the pretzel sandwich, freeze them, dip them and THEN you have actually prepared them!  Still though- they were easy and got smiley faces from each of my critics.

Here are some pictures from my afternoon baking adventure:

The "sandwiches" are ready for the freezer!

White chocolate and sprinkles---how can it not be good?!!!

Then, since I had some extra white chocolate for dipping and it was almost time for the girls to get home, I decided to try to make these tiny little banana splits for a special snack.  I found the idea on Pinterest and the picture there was way better than mine (no shocker there!).  But the smiles on the faces around the table didn’t care what they looked like—it was just the yummy factor that they cared about.

I cut up the banana, leaving the peel on.  Then carve out some of the banana with a small melon baller.  Peel the banana, dip in melted chocolate/sprinkles, fill the hole with some ice cream, top with whip cream and cherries and enjoy!

Dipped and ready for the ice cream and toppings!

 

I started filling them when I heard the bus on the street...I should have waited a wee bit longer as the girls have to walk just a little from the stop.

 

All smiles after she finished off her treat!

 

 

Then I made the glazed lemon cookies.

Glazed and ready for the cafe!

 

 

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Pudding-wiches…an awesome summer treat!

Ok, I’m about to share with you a piece of my childhood history.   This recipe is summer memories for me…hot days at the beach with cousins….playing in the yard with my brothers…summer with the family.

My Mom made these every summer.  She had a long, rectangle Tupperware container that she used each time to store them.  I am now the proud owner of the container and use it for that sole purpose each summer.  I started craving some pudding-wiches last week when it was so hot.  We came in from the pool club on a hot, Memorial Day and it was the only thing I could think about!  I determined to get the ingredients at the store during the week.  So of course, it cools off this weekend!  No problem though.  H and I made pudding-wiches on Friday before she headed off to field day and we have been able to enjoy them even with the cool temps.

Pudding-wiches

In a deep narrow bowl add:

• 1/2 cup creamy peanut butter
• 1 1/2 cups cold milk

Blend until smooth

Add:

• 1 -4 oz box of chocolate instant pudding (I think the small boxes are now 3.9 oz. !)

Beat slowly with hand beater or low with a mixer until well blended (about 2 minutes)

Let the mixture stand for 5 minutes

Create the pudding-wich with:

• one square graham cracker
• 1/2 inch thick of pudding mixture spread around
• place one square graham cracker on top

Freeze until firm.

It makes about 12 to 18 pudding-wiches.  You might want to go ahead and double the recipe as they will go fast!

H said as we were licking the beaters—”Now this is a piece of heaven!”  I have to agree with her.

Enjoy!

Here is H making our favorite treat in August of 2012.

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