Chocolate Peanut Butter Cupcakes

Ingredients
For the Chocolate Cupcakes                              

3/4 cup all purpose flour                                                                           

1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil


Method

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.

NUTELLA Mini PIES

1 refrigerated pie crust                                      

1 jar of Nutella

Powdered sugar, for sprinkling

Pre-heat your oven to 350.  Using a medium sized cookie cutter (2-3 inches,) cut out circles from your rolled out dough.  With the scraps, re-roll the dough out to cut additional circles– but be sure you roll it thin enough!  Scoop about 1 tsp, maybe a bit less, of Nutella towards the front of the circle.  Fold the back of the circle over, and press the edges together using a fork (this will both seal the pies and give them a cute design).  Poke holes in the top of the pie with the fork (again for cuteness, but this will also stop your dough from bubbling!)

Bake for about 10-15 minutes, until golden brown and remove from oven.  Sift powdered sugar over the tops.

M&M Cookie Bars

Ingredients                                                              

           

9 full graham crackers
4 tbsp. butter
1 can sweetened condensed milk

approximately 3/4 c. oats
approximately 3/4 c. M&Ms
approximately 3/4 c. chocolate chips

Instructions

In a zip top bag, crush the graham crackers using a rolling pin.
Once crushed, add the 4 tbsp. butter to the bag.
Place in the microwave and heat up for about 30 seconds.
Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
Evenly pour the sweetened condensed milk over the graham cracker layer.
Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
Bake at 350º for 30 minutes or until browned and pulling away from the edges.
Let cool and serve.

Frosted Sugar Cookies recipe

Cookies:                                                                  

6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
3 eggs
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream

Frosting:

1 Cups butter, room temperature
1 teaspoon vanilla extract
4 Cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

CHEWY CHOCOLATE CHIP SNICKERS COOKIES

Ingredients:                                                

2 cups all purpose flour
½ teaspoon baking soda
16 tablespoons unsalted butter

¾ cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 ½  cup sliced Snickers, 
(approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips
Instructions:

Place flour and baking soda together in a bowl and whisk to combine; set aside.
Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Classic Pumpkin Pie

Ingredients                                                

3/4 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 can (16 oz.) pumpkin (plain, unflavored)
2 eggs, slightly beaten
1 can (12 oz.) evaporated milk
unbaked pie pastry in 9" pan
whipped cream for garnish (optional)





Directions
Preheat oven to 425 degrees. In small bowl, whisk together the sugar, salt, and pumpkin pie spice. In a large bowl, add the pumpkin and stir in the sugar mixture. Whisk in the eggs and than gradually whisk in the milk until well combined. Pour mixture into prepared pie shell and bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and continue baking for approximately 45 minutes. To check for doneness, insert a knife in the center of the pie; it should come out clean. If it's still runny in the center, return it to the oven for a bit until it's firm.

TIP: To prevent the pie crust edge from burning as it bakes, cover with a pie crust shield or pieces of aluminum foil.

crab rangoon recipe

1-8 oz. tube crescent roll dough                    

3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped

2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Mini Spinach Lasagna Roll-Ups

8 lasagna noodles, cooked
1 (10 ounce) package  frozen chopped spinach,

thawed and well drained
1 (15 ounce) container ricotta
1/2 cup Parmesan cheese
1  egg
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings
salt and pepper, if desired
1 (15 ounce) can Muir Glen organic pizza sauce
1 cup shredded mozzarella cheese

Directions

1 Preheat oven to 350 degrees.
2 In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
3 Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.
4 Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish that has been sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so that you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
5 Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.
6 Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
7 Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350 degrees. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

Homemade Nutella

Ingredients  

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. honey
pinch salt
1 cup of semisweet chocolate chips
1 cup milk chocolate chips

Instructions

Toast the hazelnuts at 375 for 10-15 minutes until fragrant & the skins split
Place the nuts on a tea towel and rub them to get as many of the skins off as possible
Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter)
While the nuts puree, warm the milk, powdered milk, honey and salt over medium heat until it JUST starts to boil
Melt the chocolate in double boiler or in the microwave (on lower power) until smooth
With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required)
Add the warm milk & honey to the processor and puree until smooth
Pour the mixture into a jar/container (it will thicken upon cooling)

Allow the mixture to cool and store in the fridge

Easy Turtle Cheesecake Fudge recipe

                                               

Ingredients

3 c. white chocolate chips
1 1/2 Tbsp. butter
pinch of salt
1 cup sweetened condensed milk
1 1/2 c. marshmallow cream (fluff)

1 box (3.4 oz) instant cheesecake pudding mix
1/4 c. caramel baking bits
4 tsp. water
1/4 c. chopped pecans

Instructions
Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture. Add in the marshmallow fluff and stir until melted and smooth.

Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares.

Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. 

Sprinkle with pecan chips before the caramel hardens.