Category Archives: Uncategorized

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

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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

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!

Chicken Pot Pie Casserole

Holy moly, I had left overs FOREVER with this one! Fortunately, it was quite yummy.

This takes a good amount of prep work, too. If I remember correctly (I made this about 2 weeks ago) I was in the kitchen cutting veggies and cooking the chicken for at least an hour. Good thing I love cooking, baking. and my kitchen!

Buttermilk Biscuit Topping

  • 3 cups all-purpose flour
  • 2 Tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 1/2 cup shortening, cold and cut into cubes
  • 1/4 cup butter, cold and cut into cubes
  • 1 egg, beaten
  • 3/4 cup buttermilk, cold

Pot Pie Fillings

  • 1 lb Chicken Breast Cut, Cooked and Seasoned (I used Lawry’s Chicken Seasoning)
  • 2 Can Cream of Chicken soup
  • 1/4 cup water
  • 1 1/2 cups cut string beans
  • 1 1/2 cups red potatoes
  • 1 cup carrots sliced
  • 3/4 cup corn off the cob
  • 1/4 cup diced Onions

Sift together flour, sugar, baking powder, cream of tartar and salt in large mixing bowl.  Add in shortening and butter until the mixture resembles coarse meal.

In a small bowl beat egg and milk together lightly. Pour egg mixture in with flour mix together with stand or hand mixer creating a soft dough. Set aside until about to layer on top of pot pie fillings.

Pre-heat oven to 425 degrees.

I should have done this part in a large  bowl BEFORE putting it into the baking dish. Boy, did I make a mess. Live and learn, right?

Mix all veggies and meat together with the cream of chicken soup and water. Pour filling into baking dish about 2/3 of the way. Bake in oven  for 30 minutes.

Take dish out of the oven.

Flour counter and rolling-pin. Knead the dough about 10-15 times then roll dough out to about a 1/2 inch thick. Place dough over pot pie filling. Bake for 15-20 minutes or until biscuit topping is lightly golden.

Yum!

S’more Chocolate Chip Cookies

Ok,  I will admit it, I got lazy with pictures for this recipe, SORRY!

But, I must say these got rave reviews.

Ingredients:

  • Graham Cracker Crust:
  • 3 cups Graham cracker crumbs
  • 2/3 cups melted butter
  • 1/4 heaping cup of sugar
  • 2 egg yolks, beaten
  • Cookie:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 1 1/2 cups of semi-sweet chocolate chips
  • 1 cup of mini marsh mellows, frozen
  • Topping: Mini-Hershey bars, 1/2 cup of frozen marsh mellows

Melt butter into medium mixing bowl. Grind graham crackers in food processor. Add crumbs and sugar in with butter and mix thoroughly.

Spray mini cupcake pan with cooking spray. Ball a large teaspoon of Graham cracker mixture  and place into pan. Press in to line the cup. Brush with beaten egg yolk.

Time to make the cookie dough! You know the drill: Pre-heat the over to 350 degrees. Mix together butter and sugars until smooth. Beat in one egg at a time followed by the vanilla. Add in hot water and baking soda. Slowly mix in flour and chocolate chips. Grab the marsh mellows from the freezer and lightly add in.

Drop small spoonful into graham cracker crumb crust. Tip: Don’t allow batter to be level with the pan. Leave some room for the cookie to expand.

Bake for about 15 minutes or until edges just begin to turn golden. Take te pan out of the oven and place the topping.

Bake for an additional 5 minutes or until marsh mellows are golden.

Grab a cozy blanket, a glass of milk, and enjoy!!!

Nutter Butter Stuffed Cupcakes

I lost the cord to my camera so this will have to be with only my few phone pictures I took until I replace or uncover that darn cord!

My dad sent me a box of goodies the other day and an all time favorite was in there: Nutter Butter Bites! Although I love the cookies themselves, I was in the mood for cake and I haven’t played with “filling” cupcakes yet so why not give this a shot? Glad I took the chance because this experiment was SO worth it.

I used  homemade yellow cake batter but you can use a box if preferred.

Yellow Cake:

  • 3/4 cups butter or margarine, softened
  • 1 1/4 cups sugar
  • 1 1/2 teaspoon vanilla
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 1 cup milk

Filling:

  • 1 bag of Nutter Butter Bites
  • Creamy peanut butter

Frosting:

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 2 1/4 cup of confection sugar
  • 3 teaspoons of milk, or as needed

Line cupcake pan. Pre-heat the oven to 350 degrees.

Beat butter and sugar together until fluffy, then add in eggs and vanilla. Slowly mix in dry ingredients: flour, baking powder and salt, adding some of the milk with each ingredient.

I used a mini-cupcake pan so I spooned in less than a full teaspoon of batter to each cup.  You just want a light base before placing the Nutter Butter Bite on top. Then over the cookie I dropped about 1/4 of a teaspoon of creamy peanut butter.

Spoon a teaspoon, or so, of batter over the peanut butter and cookie to cover them. The cups should still be only 3/4 full.

I also tried this in a regular cupcake pan. Line the cup with 1 tablespoon of batter, then place 2-3 Bites or 1/2 of regular Nutter Butter. Top cookies with about 1/2 teaspoon of peanut butter. Finally, spoon another tablespoon or more of batter over to fill to 3/4.

Bake for 10-12 minutes or until the edges are golden. Regular size about 18-22 minutes.

Frosting: Mixed together peanut butter, powder sugar, and soften butter. Add in milk as needed to get the consistency you prefer.

Get a glass of milk and enjoy!