Peanut Butter Cupcakes w/Nutella

Peanut Butter Cupcakes

Makes 12 cupcakes

1 cup all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons unsalted butter, softened

3/4 cup smooth peanut butter, room temp

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk

1) Preheat oven to 350F. Line 12 muffin wells with paper cupcake liners.

2) Sift flour, baking powder and salt into a medium bowl and set aside.

3) In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.

4) On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.

5) Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack. Remove from pan and cool completely.

Honey Nut Filling

1/2 cups chopped salted peanuts

1/4 cups chopped almonds (blanched or without skins)

2 1/2 heaping tablespoons of honey

1) Combine peanuts and almonds and mix well. Add honey and stir to completely coat the nut mixture.

2) Once cupcakes are cool, use the cone method and fill each cupcake with a generous spoonful of the honey nut mixture. Replace top of cake.

Nutella Buttercream

Recipe adapted from French for Cupcake

4 tablespoons unsalted butter, softened

1 cup nutella

8 ounces powdered sugar

2 tablespoons (or more) of milk or cream

1) Cream together the butter and Nutella until blended.

2) Add the powdered sugar gradually until ingredients are combined.

3) Mix on high speed, adding cream until frosting is smooth and creamy.

Pumpkin Cupcakes!

Pumpkin Spice Cupcakes

1 spice cake mix
3 eggs
1 cup of pumpkin
1/2 cup water
1/2 cup vegetable oil
1 small package of instant vanilla pudding
1 teaspoon cinnamon

Preheat oven to 350 degrees.
In a large mixing bowl combine all the ingredients, beat on medium speed with an electric mixer until nice and smooth.
Fill your baking cups about half full.
Bake for 18-19 minutes.

Cream Cheese Icing
6 ounces softened cream cheese
1/2 cup softened unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
5 cups powdered sugar

Mix together your softened cream cheese, butter, vanilla, and salt with your mixer. Gradually add in your powdered sugar until it reaches a desired consistency. I ended up only using 4 cups.

Ice your cupcakes once they are completely cool.
Store in the fridge due to the icing.

My two cents:
With the pumpkin and pudding both it makes for a yummy consistency.
They were super yummy right out of the oven sans icing.
Easy!

Party Caramel Apples

Ingredients

• 8 medium Red Delicious apples
• 8 Popsicle sticks
• 2-1/4 cups packed brown sugar
• 3/4 cup butter, cubed
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup dark corn syrup
• 1/2 cup maple syrup
• 1-1/2 teaspoons molasses
• Dash salt
• 1/2 teaspoon vanilla extract
• Chopped salted peanuts and red-hot candies
• 4 ounces white baking chocolate, chopped
• 4 ounces semisweet chocolate, chopped

Directions

Wash and dry apples; remove stems. Insert Popsicle sticks into bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.

In a large heavy saucepan, combine the brown sugar, butter, milk, corn syrup, maple syrup, molasses and salt. Stir with a wooden spoon over medium-low heat until sugar dissolves. Bring to a boil, stirring constantly, until a candy thermometer reads 248°(firm-ball stage). Remove from the heat; stir in vanilla.

Dip apples, one at a time, into caramel and then into an ice-water. bath for 1-2 seconds to set caramel. Dip apples in peanuts; place on the buttered baking sheet. Press red-hot candies onto apples as desired.

In a microwave, melt white chocolate; stir until smooth. Transfer to a small resealable plastic bag; cut a hole in a corner of the bag. Drizzle over apples. Repeat with semisweet chocolate. Decorate with red-hot candies and additional nuts. Let stand until set. Yield: 8 caramel apples.

• Nutrition Facts: 1 caramel apple equals 911 calories, 31 g fat (19 g saturated fat), 65 mg cholesterol, 293 mg sodium, 161 g carbohydrate, 4 g fiber, 6 g protein.

Lemon Lush

1/2 C. melted Butter

1 C. Flour

8 oz. softened cream cheese

1 C. powdered sugar

Cool whip

2 packages Lemon instant pudding

3 cups milk

Combine melted butter with flour. Spread into greased 9x13 pan. Bake at 300 for 15-18 minutes. Mix powdered sugar and cream cheese. Fold in 1 Cup of cool whip. Spread mixture on cooled crust. Mix pudding with 3 cups of milk. Spread pudding over cream cheese mixture. Spread remaining cool whip on top of pudding. Chill for 3 hours. YUM YUM YUM!

Chocolate Cream Cupcakes and Ganache Frosting

1 box chocolate cake mix

3 eggs

1 cup cour cream

2 Cups heavy whipping cream

1/4 cup powdered sugar

1/2 cup grated chocolate for garnish

Mix together cake mix, eggs, and sour cream until smooth.,

Bake at 350 degrees for 15-18 minutes.

Cool completely in a wire rack. When cooled, cut the tops off and pull out some of the cake filing. Leaving a solid wall of cake to support filling. Whip the cream until stiff peaks form and add powdered sugar i think it needs to be a little sweeter and added quite a bit more sugar to mine. Add whipped cream by spoonfuls to the holes of all cupcakes and top with lid. Frost with desired frosting and garnish with grated chocolate.

Chocolate Ganache Frosting:

1 Cup heavy whipping cream

12 oz. semi-sweet chocolate chips

Heat cream in a saucepan until it comes to a boil

Remove from hear and pour over chocolate chips in a mixing bowl. Stir and mix together. You can pour it over the cakes warm or wait till cooled. I think easier when it is warm.

This recipe came from THIS book....GET IT!

Award-Winning Chocolate Chip Cookies

These are probably the best chocolate chip cookies Ihave ever had. They are plump and soft!

Award-Winning Chocolate Chip Cookies:

4 1/2 Cups all purpose flour
4 Cups chocolate chips
2 cups butter
1 1/2 cups packed brown sugar
2 (3.4 oz) package vanilla instant pudding mix
4 eggs
2 tsp. vanilla extract
1/2 cup white sugar
2 tsp. baking soda

Directions:
1. Preheat oven to 350. Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar & white sugar. Beat in the vanilla pudding mix until blended. Stir in eggs & vanilla. Blend in the flour mixture. Finally stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheet.

3. Bake for 11 minutes in the oven. Edges should be golden brown.

OREO TRUFFLES:

I actually got this recipe from my friends blog...Thanks Chelsie! DANG good, even better after a few days of them sitting in the fridge. Can't go wrong with chocolate, Oreos, & Cream cheese :)

OREO TRUFFLES:

8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate

Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

Pumpkin Chocolate Chip Cookies

I LOVE this recipe, some of my VERY favorite cookies....perfect for fall :) I've also discovered I really like taking pictures of food. Craig thinks I am so silly!

Ingredients:
2 1/4 Cup flour
1 1/2 tsp. Pumpkin Spice
1 tsp. Salt
1 Cup margarine
1 Cup Sugar
1 (15 oz.) can pumpkin
2 eggs
1 tsp. vanilla
2 Cup Chocolate chips
1 tsp. baking powder
1/2 tsp baking soda

Directions:
Combine flour, pumpkin spice, baking powder, baking soda, & salt together. beat butter & sugar until creamy. Beat in pumpkin eggs & vanilla. Mix in flour mixture. Stir in chocolate chips. Drop on greased cookie sheet by teaspoon. Bake @ 350 for 15-20 minutes.