Buckeye Brownies with a Peanut Butter Buttercream Frosting

Where to begin with these…hmm.  Well for starters,  my chocolate – peanut butter craving was beyond satisfied with this recipe!  The moist chocolateyness (I now dub this a real word) of the brownie combined with peanut butter gooeyness was perfection.  I promise you, the peanut butter filling of this brownie tasted identical to the inside of a reese’s peanut butter cup. Seriously   At one point I caught myself making a peanut butter ball and eating the next peanut butter ball, I was like a child who just couldn’t stop.

I was a little concerned about putting a peanut butter frosting on these – I thought it might be overkill. Thankfully, I was so WRONG! This frosting turned out fluffy and light – it completed the perfection of the brownie.

If you are a peanut butter and/or chocolate lover of any sorts – then try this recipe, right now. I promise they will not disappoint.  Yum.  I think I’ll go eat another one right now… make it stop!

Ingredients

For the filling:

  • 1 cup powdered sugar
  • ¾ cup creamy peanut butter
  • 4 tablespoons. unsalted butter, at room temperature
  • ½ tsp. vanilla extract

For the cupcakes:

  • 1 2/3 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 2 tbsp. milk
  • 
1 tsp. vanilla extract
  • 8 tablespoons, unsalted butter, at room temperature
!
  • ½ cups sugar
  • 
2 large eggs

For the frosting:

  • 1/3 cup solid vegetable shortening
  • 1/3 cup butter
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extra
  • 1/2 teaspoon butter flavoring
  • 5 cups confectioners’ sugar, sifted
  • 4 tablespoons milk

Instructions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners (24).

To make the filling:

1. Combine the powdered sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined

2. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the batter:

1. Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside

2. 

In a liquid measuring cup, stir together the sour cream, milk and vanilla extract

3. In a large bowl combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. 

Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated

4. Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled

5. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

1 .Cream shortening and butter with electric mixer. Add peanut butter and vanilla.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Frost cooled brownie cupcakes as desired.

Modified from: The Kitchen Door 

Oatmeal Chocolate Chip Cookies

Yum in my tum.  This is a great, quick go-to cookie recipe.  These had a great oatmeal to chocolate ratio! Too bad I couldn’t stop eating them!

Enjoy!

Ingredients: 

  • 1 cup butter (or margarine!), softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 2 cups semisweet chocolate chips

Instructions: 

  1. Preheat the oven to 325 degrees.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
  3.  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
  4. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Boston Cream Cupcakes

Happy Valentines Day! ❤

Husband’s all-time favorite donut is a boston cream donut. So for valentines day I decided to try to make his favorite donut, into a cupcake. It’s a little bit trickier than I imagined. This recipe turned out great… the only problem I seem to have run into, is that the vanilla pudding stuffing got soaked in to the cupcake for the most part. I mean don’t get me wrong – it still tastes delicious! But if you’ve ever head a boston cream donut you know that reaching the vanilla pudding center is the best part!

Even though the center of the cupcake was a tiny bit disappointing, it still tasted like the donut. Delicious!

Enjoy!

Ps : Any bakers out there know if there’s a way to stuff a cupcake with pudding without having the cake soak it all up? I wonder what I did wrong… hmmmm.

Ingredients:

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

Filling

  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract

Chocolate Glaze

  • 8 ounces semisweet chocolate, chopped
  • 1/3 cup each sugar
  • 1/3 cup water
  • 3 tablespoons unsalted butter, softened

Instructions:

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Prepare pudding as package directs, using 1 1/4 cups milk. Add vanilla. Cover and place in refrigerator until cold.

7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. Cut circle out of the center of cupcake and remove carefully. Spoon out some of the inside of the cake, making room for the filling.

9. Fill cupcake with tablespoon of vanilla pudding. Replace cut out circle from top of cupcake. Spoon about 1 tablespoon of chocolate glaze on top of each cupcake.

Modified from A Bit of Knees

Football Whoopie Pies

Congrats to all you Giants fans out there for your victory on Sunday evening! We had a small Super Bowl get together and it was great!  Husband believes that Super Bowl Sunday is even better than Christmas Day…I happen to disagree (Christmas is the bestest!!).  Every year he invites his buddies over and they buckle down with chili, beer, and lots of junk food! This year, was no different.

Those who know me, know that I love (understatement) baking.  My friend Jess and I had so much fun making these and they turned out adorable!

These chocolate whoopie pies turned out so fluffy and were stuffed with the most amazing butter cream icing! It’s my go to icing recipe. I’ve even converted many non-icing lovers with this recipe 🙂

While I made these football shaped – they will be just as fantastic in any other shape!

Enjoy!

Whoopie Ingredients: 

  • 1 box of chocolate cake mix (any kind you like)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water

Buttercream Icing Ingredients:

  • 1 cup solid vegetable shortening*
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon clear butter flavoring
  • 2 tablespoons water (or milk)
  • 1 tablespoon merengue powder (optional)
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.
  •  *  Get white shortening, not yellow! So you the icing will be white, rather than a tint of yellow

Instructions: 

1. Pre heat oven to 350 degrees.

2.  Start off by whisking together the eggs, vegetable oil, and water.

3.  Then add the cake mix and stir well, until it is smooth and lump free.

 

4.  Place spoonfuls of batter on baking sheet, be sure to keep each spoonful spaced apart as they will spread out.  Use the back of a spoon or a butter knife to shape the batter in to a football shape.

5.  Place in oven for 8-10 minutes. Take out of oven and allow to cool completely.

6. While you are waiting you can start making the buttercream icing.

7. With an electric mixer, soften shortening.  Add vanilla, butter flavoring, water (or milk), and merengue powder.  Mix well.
8. Start adding powdered sugar, one cup at a time until well blended.  I like my buttercream frosting to be really sweet, so taste as you go and add more or less depending on your sweet tooth
9.  Once icing is made and whoopie’s are cooled, it’s time to assemble the whoopie pies! Place some icing on the underside of a football shaped cake.  Place another cake on time and press down a little.
10.  Decorate with laces using white decorating gel or by piping out remaining buttercream icing.
11. Time to enjoy 🙂

Chocolate Peanut Butter Blossoms

I’m happy to report that nothing horrific happened on last weeks exam.  Thank God that’s done with! Now we have to patiently wait for our scores for two weeks.

Today we had the day off for MLK day – and it was wonderful! I managed to squeeze in some cookie baking, duh! Baking of some sort was bound to happen today.  This is a fantastic spin off the traditional Hershey’s Kiss Peanut Butter Blossom cookie.  Rather than having just a basic peanut butter cookie – this is a chocolate peanut butter cookie topped with a hershey kiss… every chocolate-peanut butter lover’s dream come true.

So so yummy! I can’t stop eating them… I might just have to pawn them off on dental school friends since I apparently have no self control.

Enjoy!

Ingredients: 

    • 48 Hershey’s Kisses
    • 1/2 cup butter
    • 1 cup creamy peanut butter
    • 1/2 cup packed light brown sugar
    • 1/3 cup granulated sugar
    • 1 egg
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/3 cup cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • Granulated sugar
Instructions: 
  1. Pre-heat oven to 375°F.
  2. Beat butter and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.

  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until set. While cookies are baking unwrap hershe Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. (Recipe is supposed to make 4 dozen, but I made my cookies a little larger and ended up with 3 dozen)

Oreo Stuffed Chocolate Chip Cookies

Yep. You read that correctly.

Chocolate chips cookies stuffed with an Oreo cookie in the middle… I mean what more could you ask for really?  2 cookies in 1.  These turned out so so delicious! Every time I reach the Oreo in the center, I’m pleasantly surprised.  This recipe might just be my new favorite chocolate chip cookie recipe.

I think everyone needs to go make these right now, ready go!

Ingredients

  • 1 cup (2 sticks) softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 1 package of Oreo cookies

Instructions: 

1. Preheat oven to 350 degrees

2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.

3. In separate bowl mix the flour, salt, and baking soda.  Slowly add dry ingredients to wet ingredients until well combined.  Add chocolate chips until just combined.

4.Form balls of cookie dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

5. Place on baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Hope everyone has a fabulous and safe New Years Eve! 

Source: Very Culinary

 

Vegan Chocolate Cupcakes

This is an awesome, awesome vegan chocolate cake recipe! People will be shocked to find out that this is vegan, it tastes like the real deal! I have used this recipe for both cupcakes and for a cake, just depending on the occasion and both turn out equally delicious.

I made this for some friends that were coming over for dinner, I topped some cupcakes with buttercream icing (to die for, I’ll have to share the recipe with you all another time!) and others with dark chocolate icing (store bought).

Enjoy!

Ingredients:

  • 1 1/2 c flour
  • 1/3 c cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/2 c vegetable oil
  • 1 c cold water (or ice coffee)
  • 2 tsp vanilla extract
  • 2 tsp vinegar (strange, I know…just go with it)

Instructions: 

1. Preheat oven to 375 degrees. Mix all dry ingredients together.  Mix all wet ingredients in a separate bowl (EXCEPT FOR VINEGAR).

2.  Add wet ingredients Add wet ingredients to dry and stir until all dry ingredients are mixed.

3.  Add vinegar quickly and stir in–immediately.  Pour in pre-lined muffin tins (or small baking dish). Bake cupcakes for 18-22 minutes and cake for 25-30 minutes.

4.  Allow to fully cool.  Decorate with icing of your choice and enjoy!

Molar Cupcakes

Although I’m done with classes, I just can’t seem to escape teeth!

My friend Nour, from school, came over today and we decided to tackle these tooth cupcakes. At first, I wasn’t so sure that we would be able to pull this one off.  We were having trouble really molding the cupcakes at first, then we got the hang of it.  They didn’t turn out so bad, they actually look like teeth! At the end of the day, our dental education seems to have paid off.

This isn’t so much of a recipe, but more of a “how to” for all you dental dorks out there that secretly want to try this!

What you’ll need: 

  • 12 baked yellow or white cupcakes
  • 12 pink cupcakes liners
  • 1 batch/container of buttercream of vanilla icing
  • 1 batch of white fondant

Instructions: 

1. Prepare 12 yellow or white cupcakes in pink cupcake liners. Use a box cake or your favorite from-scratch recipe.  In order to make 6 molar cupcakes, you will need 12 baked cupcakes.

2. Break 6 of the cupcakes up in to crumbs in a large bowls.  Mix these crumbs together with a few spoonfuls of icing, so that the crumbs are moldable but not too wet.  This mixture will be used to form the cusps of the tooth.

3.  Cover the 6 remaining cupcakes with a thin layer of frosting. Use the crumb/frosting mixture to form the cusps on top of the cupcakes.  I used clean fingers and a flat/thin fondant tool to help shape the cusps.  Get creative and use whatever you have to help you form the cusps!

4.  Roll out the fondant to 1/4″ thickness.  Drape the fondant over the cusps and cut off the excess fondant with a sharp knife.  Tuck in the edges of the excess fondant using a knife or your fingers.  Run your fingers over the cups to help the fondant form to the cusps.

Cookies and Cream Cheesecakes

Thanksgiving day dessert #2.  These mini oreo cheesecakes were to. die. for.  Mina has already asked 3 times in the past 24 hours to make more. I chose to make these in addition to the Mini Pumpkin Cheesecakes for all the pumpkin haters out there.  I’m glad I did because they were such a hit.

I got this recipe form The Girl Who Ate Everything (originally from Martha Stewart).  I cut the recipe in half although I probably should’ve just made the full recipe… I have a feeling I’ll be make more sometime in the next couple of days. The original recipe makes 30.

Enjoy!

Ingredients: 

  • 42 Oreos, 30 left whole and 12 coarsely chopped
  • 2 pounds (32 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Instructions: 

1. Preheat oven to 275°. Line standard muffin pan with liners. Place 1 whole cookie in the bottom of each liner.

2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.



4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.

5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or overnight). Remove from tins just before serving. Garnish with fresh whipped cream and crumbled Oreos if desired.

Mini Pumpkin Cheesecakes

Happy Thanksgiving! This year for thanksgiving we went over to a friends house for dinner.  My contribution was something sweet (duh!).  I made two different desserts and they both turned out delicious!!

First, I made these incredible mini pumpkin cheesecakes.  I got the recipe from this new blog I discovered.  This recipe is so so full of flavor.  For those of you who don’t truly LOVE pumpkin, you’re not going to be a fan of these. This recipe really brought out the spices in pumpkin.  They were a huge hit and fairly easy to make!

Enjoy!

Ingredients:

Crust:

  • 1 cup cookie crumbs (I used Graham crackers)
  • 1 tsp ginger
  • 2 tbsp of any combination of the following spices: cinnamon, nutmeg, ginger, allspice
  • 2 tbsp melted margarine
  • 2 tbsp sugar

Filling:

  • 8oz room temperature cream cheese
  • 2 eggs
  • 2/3 cup of pumpkin
  • 1 tsp vanilla
  • 1 tsp of pumpkin spice
  • 1 tsp cinnamon
  • 1/2 cup of brown sugar

Instructions: 

1.  Preheat oven to 325 degrees.  Line a muffin pan with paper liners. This recipe made exactly 12 mini cheesecakes!

2.  Mix together all ingredients for cookie crust.  Press about a tablespoon of the mixture into each paper filled muffin cup.  Bake the crust for 8-10 minutes.  Let cool while you prepare the filling.  Lower the oven temperature to 300.

3.  Cream the cream cheese and sugar together.  Add in one egg at a time, waiting until each egg is fully incorporated. Add in vanilla and beat. Then add in the pumpkin and the spices.

4.  Fill each muffin tin until all the batter is used.  Bake for 25-30 minutes on 300 degrees. Remove from oven and allow to cool. Then chill in the ridge for a few hours before serving.