1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Preheat the oven to 325 degrees. Line cupcake pan with cupcake liners.
Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
Add the milk and vanilla and beat on medium speed until all the ingredients are well mixed, make sure to scrape the sides of the bowl.
Add the egg to the batter and beat well for a few minutes.Spoon the batter until two-thirds full and bake in the preheated oven for 25-30 minutes, or until light golden and the cake tops bounce back when touched. A tooth pick inserted in the center should come out clean.
When the cupcakes are cold, frost them and finish with a sprinkling of crumbled graham cracker pie crust.
Cream Cheese Frosting
3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take at least five minutes. However, be careful not to over beat as the frosting can quickly become runny.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
In a large bowl, sift together flour, baking soda, baking powder and salt.
In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
Using a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
Add the egg and vanilla extract, combine until mixed well.
Slowly blend in dry ingredients mixing until just combined.
Using a small scoop or spoon roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes.
Let stand on baking sheet two minutes before removing to cool on wire racks
shrapnel everywhere! I didn’t know whether to grab a mop or call CSI!! I ended up having to take everything out of my fridge and deep clean it. It had even seeped into my freezer!! YIKES! I will never make that mistake again I can tell you that!
Once the champagne has come to a boil, pour it over the strawberries ensuring the strawberries are covered completely. Allow the champagne to cool then cover with plastic wrap and refrigerate for at least 2 hours. The strawberries will keep up to 2 days in the refrigerator.
In a small bowl, whisk the crème fraîche, mascarpone and remaining 3 tablespoons of sugar to blend. Scoop the crème fraîche mixture in the center of 4 bowls. Place the strawberries around the outside of the crème fraîche mixture. Pour a little of the champagne juice into each bowl. Garish with mint leaves.
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Thursdays Treasures on Recipes for My Boys
Foodie Friends Friday
As you can tell from my lack of it on the blog, I am not a big baker. Well between me not baking much and the fact that, believe it or not even with kids here, sweets just don’t aren’t popular in my house. Don’t get me wrong. I could make a huge batch of chocolate chip cookies and they would be gone tomorrow. But I want to try out new cakes and pies and those just don’t go over well. I guess I should just make them and feed my neighbors well right?
Well since I had a Food Star Friday coming up, I figured it was a great time to pull out a baking recipe. I had gone to the store and picked up 4 bananas a few days ago and hid them so no one would eat them before they got ripe enough to use. I am so sneaky. Once I got down to baking them I had everything out and into the bowls, just one more ingredient needed…vanilla. CRAP where is the vanilla??? Just as I was starting to get really upset (at myself for not checking a head of time and at whoever used the last of the vanilla) Dylan’s girlfriend told me she had seen it in the pantry. She proceeded to rummage around and come up with the vanilla. They had used it for French toast and it didn’t get put back in the box *sigh* so now I have vanilla right? I open it up and pour it into the tablespoon…..just under one tablespoon left in the bottle AARRGGGG!!! Why does baking always end up so stressful for me? OK, back to why were are here…the muffins.
The recipe is from Giada De Laurentiis. I love a lot of her recipes, so when I saw this one I decided to take a stab at it. My friends, it is so good!! The muffins are moist and don’t really need the frosting but I will tell you that the frosting is out of this world! If you are baking challenged like me this is a great recipe for you because it is not difficult at all. The best part…..the muffins went so fast I almost didn’t have time to take the photo!! So give them a try, you will be very happy you did, I promise!!!
This pie was the perfect finale for my “Southern Supper” of Roasted Pork Loin and Creamy Peas with Bacon. I was excited and nervous to make this all at the same time. I will be the first to admit I am not the greatest baker. I can make some mean Christmas cookies, but as far as other baking goes I have been pretty limited to boxed cakes and cupcakes etc. That is why I have decided to push myself and try more and more. I mean it is a good thing to get outside of your comfort zone, right? Of course that entails me making desserts for the whole family. I know they will enjoy them but they may curse me if the scale starts reflecting it. I am bad, I will take one serving and leave the rest to them. But they are my tasting team, I am just the humble cook.
Anyway, back to the pie. This pie has a wonderful custard like texture. You can taste the bite of the buttermilk along with the lemon from the lemon juice and zest and the fresh grated nutmeg. We all really enjoyed it and in the end I was very proud of what I accomplished. So don’t be afraid if you are not an accomplished baker. Trust me, if I can do it you can too!! Give it a try!
1 stick unsalted butter, melted
1 1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 fresh grated nutmeg
1/4 teaspoon salt
Confectioners sugar for dusting
Preheat the oven to 350 degrees F.
Ease the dough into a 9-inch deep dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with parchment paper, then fill the pie with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the paper and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.
Make the filling: beat the butter and the sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium-low, add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium-high and slowly pour in the buttermilk. Scrap down the sides of the bowl and continue beating until combined. Transfer to a large bowl.
Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through, let cool on a rack. Dust with confectioners sugar before serving.
Christmas is my favorite time of year. Oh, I know you hear that all of the time, but seriously I could be one of those crazy people that stay decorated for Christmas year round. As soon as Halloween is over I am chomping at the bit to put up my Christmas goodies and the rest of the family have to hold me back until Thanksgiving. But that is as far as it gets! The day after Thanksgiving my tree goes up and the festivities begin!!
My kids and I have always made cookies at Christmas together and now that they are young adults, those memories bring me so much happiness and joy! I guess you could say I can’t think about Christmas without cookies. They just go hand in hand. Even above the whole Christmas dinner, cookies are the first thing I think of in my kitchen at Christmas.
So it just seemed a natural direction for me to go when I found out about the White Christmas Challenge through Very Good Recipes. If I think of a snowy white Christmas, I think of being warm and toasty inside with my kids and the wonderful smells of freshly baked cookies wafting through the air! I can close my eyes and picture it right now!!
This recipe is one that I have made for years, but this year I brought it up a “notch” by soaking the Craisins in rum. You don’t have to use the rum. You could soak them in apple cider or even cranberry juice if you like. But I will say that if you try them this way you will be hooked. The rum adds just a touch of a bite to the cookies and soaking the Craisins make them softer and chewier. Either way though, I hope you give these a try. Hopefully they will end up on your “Must have for Christmas” list.
I think I mentioned in one of my posts before Thanksgiving that I wanted to make something different this year for dessert VS the traditional pumpkin pie. Of course I couldn’t decide on just one thing so I compromised. I made the Pumpkin Spice Cake with Cream Cheese Frosting to satisfy my pumpkin tooth, and then to fulfill the pie opening in the line up I decided on an Apple Blackberry Pie.
Now, I had never made pie before so I was quite nervous about this undertaking. I chose to make Apple Blackberry Pie because I wanted apple and Kevin prefers blackberry so WALA simple choice to me was to throw them in to party together, seemed logical to me.
I was surprised how simple the process really was. I was expecting to stress out and struggle but it all went quite smoothly. Now I am excited to bake more pies! I hope the neighbors are ready!!!
I have been a hard core pumpkin pie traditionalist for many years when it came to Thanksgiving. I mean in my head you had to have pumpkin pie, right? For some reason I felt Thanksgiving without pumpkin pie was unimaginable.
This year, for whatever reason, that pumpkin pie obsession turned loose of my little brain. When it did it seemed like a million ideas came flooding in. I think I went on and on for about a week, talking everyone’s ears off, about what desserts I would make for Thanksgiving. For the most part they all looked at me like I had lost my mind. It is a look I am quite used to receiving so no big deal.
Once my mind came back from it’s little trip I decided I still wanted to do something pumpkin, just not a pie. Hmmmm what to make? A pumpkin roll? Cupcakes? How about whoopie pies? But then I remembered my mother’s cake she used to make when I was young. She used a spiced cake mix from the box and added canned pumpkin to it, then topped it with a spiced whipped cream frosting. Yummmmm right? SO I began digging through my piles of cookbooks, notes, and magazines. (*Mental note* I REALLY need to organize my stuff!!) I came back from my digging empty handed. I have no idea what happened to her recipe. So I figured I would look online and see if I could find something close. I could NOT believe how many recipes I found for pumpkin cake in varies forms and sizes.
I finally found a recipe I liked on Just Putzing Around The Kitchen and with a slight bit of change decided I had my cake. I will tell you that I had to be supervised when I made the frosting because I could have eaten it straight out of the bowl!
The family loved the cake and no pumpkin pie withdrawal was observed!