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

Banana Peanut Butter Chip Cupcakes with Chocolate Frosting

Here is an old recipe that I have adapted but can easily be made as simple banana muffins or bread.  The chocolate buttercream is very light and made for a nice combination with the banana cake.  Thanks to my new camera the pictures are much improved :)  Enjoy!


Ingredients
Cupcakes

• 3 large ripe bananas
• 1 egg, well beaten
• 1 cup sugar
• 3 tablespoons butter, melted
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 12 oz peanut butter chips (optional)

Chocolate Buttercream

• 1 cup unsalted butter, softened
• 3 ½ confectioners' sugar
• ½ cup cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons milk or heavy cream (I used heavy cream)

1. Preheat oven to 350°, line muffin tin with paper liners

2. Mash bananas well and mix with beaten egg

3. Add sugar and mix thoroughly 

4. Melt butter and add to banana mixture

5. Sift together dry ingredients and add to banana mixture

6. Fold in peanut butter chips

7. Bake for 12 - 15 minutes - let cool completely before frosting

8. For Frosting: in large mixing bowl cream butter on medium, sift confectioners sugar and cocoa powder into mixing bowl and mix on low until combined. Add vanilla extract, salt, and milk/heavy cream and beat on medium for 3 minutes. Add more sugar if the consistency is too thin and add more milk (1 tablespoon at a time) if consistency is too thick.

Recipe can be adapted to banana bread - bake for 40 - 50 minutes (depending on pan size)

Please find original Chocolate Buttercream Frosting recipe here 

Special Guest: Double Chocolate Chip Cookies

Although this blog is usually dedicated to cupcakes I wanted to put up some of my favorite holiday cookie recipes. I love to make a few different cookies to give out around the holidays.  This double chocolate chip cookie is amazing!  The recipe yields about 2 dozen so I usually double it when I am giving them out. Happy holiday baking!!

Ingredients

• 8 oz semi sweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 12 oz semisweet chocolate chunks or chocolate chips

1. Preheat oven to 350°
2. Heat chopped chocolate and butter in microwave safe bowl in 20 second increments, stirring in between, until almost melted (do not overheat)

3. In medium bowl mix flour, baking soda, and salt

4. In large mixing bowl beat eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low, beat in melted chocolate. Mix in flour mixture until just combined.  Stir in chocolate chunks/chocolate chips 

5. Drop heaping tablespoons of dough on to baking dish - I use a cookie scooper because it's easy and the size is consistent 

6. Bake 12-15 minutes until cookies are shiny and soft in the center.  Cool on baking sheets for 10 minutes (where cookies will continue to bake) then transfer to cooling rack - cookies are meant to be soft, do not bake to a crisp!

Party Time..Mini Spinach Artichoke Cups

Everyone’s favorite appetizer, bite size! These mini spinach artichoke cups are perfect for entertaining and so simple to make.  The original recipe calls for wonton wrappers but while at the grocery store I saw Mini Fillo Shells in the freezer section.  I decided to give these a try because it eliminates one step and they turned out great. Make sure to chop the artichokes finely because the cups are so small.  Best served warm, bring these to your next party!

Ingredients

• 24 mini fillo shells
• 1 ½ cups frozen spinach, thawed and chopped
• 1 ½ cups artichoke hearts, chopped
• 6 oz. cream cheese
• ¼ cup sour cream
• 4 tablespoons Parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• 4 tablespoons shredded mozzarella cheese (optional)
• Salt and pepper to taste

 1. Preheat oven to 325°

2. Place mini fillo shells on baking sheet, bake for 2-3 minutes

3.  In large bowl, mix spinach, artichoke hearts, cream cheese, sour cream, and Parmesan cheese.  Taste mixture and add salt and pepper as needed. Add mozzarella cheese if desired.

4. Transfer mixture into piping bag or zip lock bag.  If using zip lock back, cut a medium hole from one of the bottom corners of the bag

5. Fill cooled fillo shells until the mixture almost reaches the top

6. Bake for 8-10 minutes until the shells are golden brown and the dip is warm, serve immediately (or reheat before serving)

Please find original recipe here: Spinach Artichoke Cups

Happy Birthday! Funfetti Cupcakes

This week was my roommate's birthday so I asked her what kind of cupcake she would like to celebrate with.  She requested a funfetti cupcake with vanilla frosting.  Is there anyone out there that doesn't love funfetti?! I certainly do so this was a great chance to make them from scratch.  Below is a variation of the vanilla buttercream - I really like the consistency and flavor of this version.  The recipe is very easy to follow and the ingredients are simple. Enjoy!!


Ingredients
Cupcakes

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 ½ cups flour
• 1 teaspoon baking powder
• ¹/₃ cup milk
• 1/₃ cup brightly colored sprinkles plus more for topping

Vanilla Buttercream

• 2 sticks butter, softened
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla extract
• 1 - 2 teaspoons of milk, if needed

1. Preheat oven to 350°, line muffin tin with paper liners

2. In large mixing bowl, cream butter and sugar until fluffy (about 3 minutes)

3. Add eggs and vanilla extract and beat until combined

4. In medium mixing bowl, combine flour and baking powder

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed add the remaining dry ingredients

6. Fold in sprinkles

7. Fill muffin tin 2/3 full (don't overfill like I did!), bake for 18-20 minutes

8. Frosting: In large mixing bowl, cream butter until completely smooth.  Add sugar slowly, mixing on low.  Gradually increase mixer speed and add vanilla.  Beat for 2-3 minutes, scraping down sides.  Add 1-2 teaspoons of milk to reach the desired consistency

9. Frost and sprinkle!

Recipe yields 12-18 cupcakes
Please find the original recipe here: Funfetti Cupcakes