Peanut Butter Overload Cookies

I will admit it, I am a peanut butter addict. I’ve been thinking about making this cookie for a while.

I had to pack away the cookies as soon as they were done to resist from eating them all. They are rich, chewy, and DELICIOUS! If you are a PB addict like me make this cookie.

Make it now.

I’m serious.

 

I’m also excited because I got to use my homemade brown sugar and vanilla extract all in one cookie!

  • 1 cup margarine, softened
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3-1/2 cups all-purpose flour
  • 1/2 cup Reese’s pieces
  • 1/2 cup Peanut Butter Capt’n Crunch
  • 1/2 cup peanut butter chips
  • Topping: Peanut Butter sauce (recipe follows) and Sugar

Pre-heat oven to 325 degrees. Line cookie sheets with parchment paper. Cream together butter, sugars, eggs, vanilla and peanut butter.

Slowly add in flour, baking soda, and salt.

Mix in the Reese’s, C. Crunch and PB chips. It might be better to mix these by hand. My hand mixer started growling at me when I added these.

Roll the dough into balls. It take some manipulation and patience, all of the extras don’t like to conform.

Bake for 15 minutes or until the edges are starting to brown. When finished allow to cool on a rack. Once cooled place all the cookies back on the cookie sheet lined with parchment paper. Set aside and make the peanut butter sauce.

 

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2/3 cup light corn syrup
  • 1 cup peanut butter

In a medium sauce pan, bring water, sugar, salt and corn syrup to a boil for one minute.

Reduce heat to low and with a whisk whip in peanut butter. Allow to cool and pour into a squeeze bottle.

Drizzle cookies with PB sauce, then sprinkle with sugar. To make mine fancy for the holidays I used sparkling sugar.

Going to go eat a couple more of these! YUM

What shall I do with my left over Candy Corn?

I love to buy holiday candy to keep around my apartment. The problem is no one really eats it. We have a little the first day or so then don’t touch it again.

So instead of throwing out perfectly good candy corn I figured I’d find a new way to use it.

Why not melt it down and make a tasty frosting?

Let me tell you, this is DELICIOUS.

  • Ingredients:
  • Left over candy corn
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • 2cups confection sugar

Start by melting down about 1/2 a bag of candy corn (from my candy jar is was about 4 good handfuls) with a cup of milk in a medium sauce pan. Stir frequently to try to breakdown the pieces of candy. I’m positive you will have little chunks in there no matter what.

Once candy corn is mostly/completely dissolved transfer into a mixing bowl. Allow to cool to room temperature. Use a hand mixer to beat in the butter, vanilla and confection sugar.

Ta-DA! Candy corn buttercream

Little Pumpkin Maple Surprise Cupcakes

I have never made anything with pumpkin before, actually I have never even eaten anything with pumpkin before. With all of the fall baking I have seen on the blogs I follow I just had to join in the fun.

And these! I found them in the organic section of my local grocery store.

  • Ingredients:
  • 1/2 cup of butter at room temperature
  • 1 cup dark brown sugar, packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon McCormick Pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon vanilla (I got to used my homemade vanilla extract!)
  • 1/2 cup buttermilk
  • 1 1/4 cup canned pumpkin puree
  • 1 box of button maple cookies (optional)

Frosting recipe to follow- I choose to make a maple cream cheese frosting.

Line cupcake pan and pre-heat the oven to 350 degrees. Mix dry ingredients together in separate bowl and set aside. My homemade vanilla was so yummy in the cupcakes!

Beat butter and sugars together until fluffy. Add in eggs one at a time. Blend together buttermilk and vanilla in measuring cup. Alternatively add in dry mix and milk in with the batter. Mix in pumpkin until smooth.

Drop a tiny amount of batter in the bottom of the mini cupcake liners. Place a cookie on top and lightly press down. Spoon about another 1/2 teaspoon  or more of the batter on and spread evenly.

Bake for about 18-22 minutes.

You can do the same for regular sized cupcakes, fill cupcake liner 3/4 of the way and bake for 20-25 minutes.

Allow the cupcakes to cool.

  • Frosting:
  • 8 oz. package cream cheese, room temperature
  • 1/2 cup butter, softened
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 cups confection sugar

Mix cream cheese and butter together. Add the rest of the ingredients slowly until smooth.


Lazy Lady Little Cheesecakes – http://wp

Lazy Lady Little Cheesecakes – http://wp.me/p13tle-2N

Lazy Lady Little Cheesecakes

As much as I love, LOVE, LOVE making things from scratch I simply didn’t have time.

I had a lot to do in the kitchen this day. My boyfriend’s parents were coming over for dinner to celebrate my boyfriend’s birthday. I was making my all day spaghetti and meatballs (started at 9am), salad, and garlic bread. What is a birthday without something sweet?! My boyfriend actually got my to have cheesecake for the first time in March. LOVE! One day I will make it 95%+ from scratch I promise!

Ingredients:

  • Graham cracker crust:
  • 1 1/2 cups of graham cracker crumbs
  • 4 tablespoons of butter, melted
  • 2 tablespoon of sugar (I used Truvia- a natural, no calorie sweetener)
  • 1/2 teaspoon of cinnamon
  • Cheesecake:
  • 1 tub of Philadelphia cheesecake filling
  • 1 cup of Chocolate chips
  • 1/4 can of cherry pie filling (optional)

Pre-heat oven to 375 degrees. Line cupcake pan.  Mix crust ingredients together well. Spoon into cupcake liners and press in mixture. Bake for 5 minutes.

If you want plain cheesecake then spoon filling directly from tub to cupcake liner. I made chocolate chip cheesecake by mixing in 1 cup or so of chocolate chips into the filling.

Bake for 30-40 minutes or until the edges are lightly golden.

With everything I had to do I forgot to take a picture with the Cherry pie topping! Oops, sorry.

Add your favorite topping and enjoy!

Halloween Cupcakes

WAAAAYYY late on this. These cupcakes are more about decoration than taste. They can be homemade like I did or from a box. Either way is fine.

These were so fun to make, but man did they take me forever. Then again I make about 100 of them.

Halloween has always been such a fun holiday for my family. My dad decorates the outside of his house on Halloween day and it takes nearly the whole day and crew of people. We get way into it with a graveyard, a real skeleton, 2 fog machines, 2 CDs playing (1 creepy organ music, 1 scary noises) that you can hear down the street, etc.

Naturally, with all of that, Halloween themed treats have always been near and dear to me.

The skeletons were the favorite of the group. I saw them on the cover of Woman’s Day Special: Halloween and HAD to make them.

  • What you need:
  • Cupcakes baked and frosted with white  butter cream
  • Large Marsh mellows
  • 4″ Lollipop sticks
  • 2 bags of yogurt or white chocolate covered pretzels
  • Butter cream frosting with spare confection sugar
  • Black food die and a toothpick OR a black food coloring pen


Squish the marsh mellow with the palm of your hand. Draw your spooky faces and lightly twist on the lollipop stick. Don’t push the marsh mellow all the way through just yet. You will need a little space for now.

Add extra confection sugar to your remaining frosting to make it thick enough to make 1/4-1/2 ” frosting balls to support the pretzels that will become the ribs of your skeletons.

Place 1 pretzel with the small loop of it on the lollipop stick. Place a frosting ball underneath that then another pretzel. Repeat. Place your skeleton on the cupcake and lightly adjust so its sits right.

The arms were very tricky for me so not all of my skeletons had them. (Poor lil’ fellows). Use a serrated knife to carefully cut pretzels in half. With a dab of frosting gently place the arms on the top of the rib cage. Repeat with the rest of the skeletons – or until you lose your patients like I did.

I’ll briefly go over the other cupcakes.

Gravestone Cupcakes:

  • What you will need:
  • Cupcakes frosted with Green  butter cream
  • 1 package of Nutter butters or 2 packages of Milanos
  • 1 small tube of black gel or frosting
  • 1 package of Pumpkin shaped candy corn

Write RIP on the cookies and gently push into cupcakes and rest a pumpkin by the gravestone. The cookies may need to be cut slightly to a point to avoid them from rising from the cake.

Eyeballs:

  • What you will need:
  • Tiny cupcakes frosted with white butter cream
  • Red frosting placed in a sandwich size baggie and a small hole cut out
  • M&M’s
  • Black gel or frosting

Draw “veins” going outward from the center. Place M&M over the center and dot with black frosting/gel.

Pile of Bones:

  • What you will need:
  • Tiny cupcakes frosted with green butter cream frosting
  • Chocolate cookie or cake crumbles
  • Bone sprinkles from Wilton.com

Sprinkle crumbles over frosting and top with sprinkles.

Hope you had a Happy Halloween!

Whole Wheat M&M Cookies

This month is flying by!  I am actually on a plane as I write this blog, cool, right?

So I was re-organizing my baking/spice cabinet the other day and found a nearly full bag of whole wheat flour that I totally forgot about. I’ve never had a whole wheat chocolate chip cookie but have heard they are quite tasty so I gave it a shot. I have to say these were great. I brought them into my co-workers for a meeting we were having and they just flew out of the containers.

Ingredients:

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups sifted whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup plain M & M’s
  • 1/2 cup chopped walnuts (optional)

Pre-heat the oven to 375 degrees. Beat butter and both sugars together until fluffy. Then add in the milk, vanilla and eggs.

In separate bowl sift in flours, then mix in baking soda and salt.  Slowly blend dry mixture into creamed batter.

Once mixed together thoroughly fold in the chocolate chips and M & M’s. Walnuts, too, if you’d like. I usually make 1/2 of the batter with and half without.

Roll about a tablespoon of dough and place on a greased cookie sheet. Bake for about 12-15 minutes or until the edges are lightly golden.

Warm, crispy cookies!

For a fun twist…

I also made these with Peanut M&M’s! I’ve never seen anyone make cookies with those before so I thought I would try it out. I loved them!

Same ingredients only switch regular M&M’s for Peanut ones!

Ta-da!