Peanut Butter Brownies

One of the best combinations ever... chocolate and peanut butter.  Here's a quick and simple recipe that is as dreamy as a Reese's Peanut Butter Cup.  Try not to over-bake so the brownie stays nice and soft.  Put these in the microwave for 10 seconds for a real treat.  Enjoy!

Ingredients 

• ¾ cup granulated sugar
• ¼ cup butter, softened
• 1 tablespoon water
• 1 cup semi-sweet chocolate chips plus extra for garnishing
• 1 large egg
• ½ teaspoon vanilla
• 1 cup all purpose flour
•  ¼ teaspoon baking soda
• ¾ cup milk chocolate chips plus extra for garnishing
• ¾ cup peanut butter (can use reduced fat PB)

1. Preheat oven to 350°, spray muffin tin with non-stick spray

2. In medium pan combine sugar, butter, and water.  Stir constantly over low heat until butter is melted.  Stir in ¾ cup semi-sweet chocolate chips until melted.  Remove from heat - add egg and vanilla extract, mix well.  Add flour and baking soda, stir until combined.

3. Allow the batter to cool to room temperature (about 10 minutes).  Stir ¾ cup milk chocolate chips and remaining ¼ cup semi-sweet chocolate chips.  

4. Spoon batter evenly into muffin tin

5.  Bake for 13 - 15 minutes or until top is set and a toothpick is inserted into center comes out slightly wet.  

6. After brownies are out of the oven wait for center to fall, this will happen upon cooling.  If your centers don't fall (mine did not) tap the centers with the back of  a spoon to make a hole for the peanut butter.

7. Place peanut butter in microwave safe bowl and microwave for 45 seconds, stir.  While brownies are still warm and in muffin tin, spoon about a tablespoon of peanut butter into the center of each brownie.  Top with remaining milk and semisweet chocolate chips.  Cool completely in pan.

Recipe yields 1 dozen brownies.

Please find original recipe here: Peanut Butter Cup Brownies 

Muffin Tin Cinnamon Buns

 Here is a fantastic recipe for cinnamon buns baked in a muffin tin.  This recipe was passed along by a friend and turned out to be absolutely delicious.  I was pleasantly surprised by how simple the recipe was.  Everyone really loved them and I can't wait to make them again. This is the best Sunday morning treat :)

Ingredients
Cinnamon Buns

• ¾ cup milk
• ¼ cup margarine, softened
• 3 ¼ cups all purpose flour
• 1 (.25 oz) package instant yeast
• ¼ cup white sugar
• ½ teaspoon salt
• ¼ cup water
• 1 egg
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• ½ cup margarine, softened
• ½ cup raisins (optional)

Frosting

• ½ bar cream cheese (4 oz)
• ¼ cup margarine softened
• ½ teaspoon vanilla extract
• 1 ½ cups confectioners' sugar
• ½ tablespoon milk

1. In small saucepan, heat milk until it bubbles then remove from heat.  Mix in margarine, stir until melted.  Let cool until lukewarm.

2. In large mixing bowl, combine 2 ¼ cup flour, yeast, sugar, sugar and salt; mix well.  Add water, egg, and the milk mixture; beat well.  Add the remaining 1 cup flour, ½ cup at a time, stirring well after each addition.  When dough has just pulled together, turn  it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes.  Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened margarine.

4. Roll out dough into 12x9" rectangle.  Spread dough with margarine/sugar mixture.  Sprinkle with raisins if desired.  Roll up dough and pinch seam to seal.  Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.  Cover with a damp cloth and let rise until doubled, about 30 minutes.  Preheat oven to 375°
5. Bake in preheated oven for 15-20 minutes or until golden brown.  Remove from muffin cups to cool
6.  Frosting: Beat cream cheese and margarine until smooth.  Mix in vanilla, confectioners' sugar, and milk.  Frost buns while warm.

Please find original recipes here: Cinnamon Buns & Frosting

Oreo Cheesecake Cupcakes

This was one of my first attempts at cheesecake and I am pretty pleased with the results! I loved the Oreo cookie bottom and the chopped cookies in the cheesecake. It's important to refrigerate these overnight in order for the cupcakes to set.  These are best served straight out of the fridge and with a fork.  Make sure to fill the muffin tin to the top as the cupcakes will fall as they set.  Very simple and very tasty!

Ingredients

• 16-20 whole Oreo cookies and 6 coarsely chopped cookies
• 1lb (16 oz) cream cheese
• ½ cup sugar
• ½ teaspoon vanilla extract
• 2 large eggs at room temperature, slightly beaten
• ½ cup sour cream
• Pinch of salt

1. Preheat oven to 275°. Line muffin tin with muffin papers

2. Place one whole cookie in the bottom of each lined cup (recipe yields about 18 cupcakes)

3. In large mixing bowl, beat cream cheese until smooth.  Gradually add sugar and beat until combined.  Add vanilla extract.

4. Gradually add eggs, beat until combined.  Add sour cream and salt.  

5. Fold in chopped cookies

6. Fill muffin tin nearly to the top.  Bake for 25-27 minutes - rotating pan halfway through.

7. Transfer to wire racks to cool completely. Keep cupcakes in muffin tins and refrigerate overnight.  Remove from tins just before serving.

 Please find the original recipe here: Cookies & Cream Cheesecake Cupcakes