Monday, December 20, 2010

Mini PB Cup Cookies

These peanut butter cup cookies are so delicious and super cute!  Bite size cookies are my new favorite thing!!  The only problem is you eat more of them, but still they are good!  These cookies are about the size of a quarter.  I got this recipe from another blog called and she makes some amazing stuff!

WARNING!  This recipe makes billions of these little cookies... so if you don't want to spend your whole day rolling cookie dough into balls then you might want to 1/2 the recipe or freeze some of the dough.

WARNING 2!  You need to refrigerate the dough for about 2 hours, so plan for that...

Cookie Recipe:
1 Cup Butter- unsalted and room temperature
1 Cup Brown Sugar
1/2 Cup Sugar
1 1/2 Cup Creamy Peanut Butter
2 Eggs
2 Teaspoons Vanilla
2 1/2 Cups Flour
1 Teaspoon Baking Soda

Trader Joe's Mini Peanut Butter Cups
  1. In your Kitchen Aid mixer with paddle attachment, cream butter and sugars together on medium speed.  
  2. Add peanut butter, mix.  (I like to spray whatever I am using to measure the pb with pam spray so that it comes out of the measuring cup smoothly...)
  3. Add eggs and vanilla, mix until combined.
  4. Slowly add dry ingredients.  Stir until just combined.
  5. Chill dough for at least 2 hrs.
  6. Preheat to 350.
  7. Roll into 1/4 teaspoon sized balls.  Roll each ball in reserved granulated sugar.
  8. Smoosh pb cup into ball and bake for 5-6 minutes.
  9. Enjoy!

Saturday, December 18, 2010

Banana Bread

So I seem to buy bananas and then not eat all them.  Then I either have to freeze them for smoothies, or BAKE.  So this time I choose to bake.  I got this recipe from and adapted it a little bit but to be honest it was kinda dry.  I am not sure if i over cooked it, or over stirred it, but i am willing to give it another shot. I also might not have put in enough banana, I only had 3 and I probably should have used more.  If you make this, you might want to make some more modifications. At least it looks pretty....

Banana Bread Recipe:
2 Cups Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Butter
3/4 Cup Brown Sugar
2 Eggs
2 1/2 Cups Ripe and Mashed Banana - At least 4 large bananas.... if not you might want to add some apple sauce or something to keep it moist.

  1. Preheat oven to 350. Lightly grease a 9x5 inch loaf pan. 
  2. In a large bowl, combine flour, baking soda and salt. 
  3. In a separate bowl, cream together butter and brown sugar. 
  4. Stir in eggs and mashed bananas until well blended. 
  5. Stir banana mixture into flour mixture; stir just to moisten. 
  6. Pour batter into prepared loaf pan. Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of the loaf comes out clean. 
  7. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
  8. Enjoy!!

Gingerbread Men

Who doesn't love gingerbread men!?? Not only are they super cute, they taste amazing!   This recipe is also from joy of baking and makes a perfect cookie!

Yield: Depends on the size of cookie cutters
3 Cups Flour
1/4 Teaspoon Salt
3/4 Teaspoon Baking Soda
2 Teaspoons Ground Ginger
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1/2 Cup Butter - unsalted and room temperature
1/2 Cup Sugar
1 Egg
2/3 Cup Unsulphured Molasses

  1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 
  2. In the bowl of your electric mixer, with the paddle attachment, beat the butter and sugar until light and fluffy. 
  3. Add the egg and molasses and beat until well combined. 
  4. Gradually add the flour mixture beating until incorporated.
  5. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
  6. When ready to bake, set oven to 350.  Roll out dough and use cookie cutters to make the desired shape.
  7. Bake for 6-8 minutes or until lightly brown around edges but still soft.  
  8. Decorate with royal icing.
  9. Enjoy!!

Read more:

Sugar Cookies with Royal Icing

I love to eat sugar cookies and I love to decorate sugar cookies, so when every holiday comes around, I bust out my bucket of cookie cutters and get to work.  I always use the joy of baking recipe and they always are delicious!  Here are some photos and the recipe...

Sugar Cookie Recipe: Yield - depends on size of cookie cutters being used

3 Cups Flour
1/2 Teaspoon Salt
1Teaspoon Baking Soda
1 Cup Butter - room temperature
1 Cup Sugar
2 Eggs
2 Teaspoons Vanilla

  1. In a separate bowl whisk together the flour, salt, and baking soda. 
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). 
  3. Add the eggs and vanilla extract and beat until combined. 
  4. Add the flour mixture and beat until you have a smooth dough.
  5. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
  6. Set oven to 350, and roll out the dough.  Use the cookie cutters of your choice and then bake for about 6 mins.  You want them to still be really soft and just lightly brown around the edges.  Dont overbake or they will be crispy.
  7. Decorate and Enjoy!

Royal Icing with Egg Whites:

2 Egg Whites
2 Teaspoons Lemon Juice
3 Cups Powdered Sugar, sifted

  1. In a bowl, beat the egg whites with the lemon juice until combined with a hand mixer. 
  2. Add the sifted powdered sugar and beat on low speed until combined and smooth. 
  3. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
  4. Enjoy!

Tuesday, December 14, 2010

Mint Chocolate Chunk Cookies

So I have 2 finals done and 1 to go and I was in a serious need of a break.  This recipe looked so good that i couldn't pass up the opportunity to make these.  Who doesn't love mint and chocolate in the same bite!?  The recipe is super easy and they are very delicious!  They do not look like they have a lot of Andes Mints in them but they really have a minty flavor.  I have a lot of holiday baking to come so check back over the next few days to see more cookies and recipes!  

This is what my kitchen looks like right now...7lbs of butter and everything else will soon be gone! 

This recipe is from

Yield: 2 Dozen medium size cookies
1 Cup All-Purpose Flour
1/3 Cup Unsweetened Cocoa
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
5 Tbsp Butter
3/4 Cup Sugar
1 Egg
1 Tsp Vanilla
1/4 Cup Andes Mints, about 10 chopped

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the dry ingredients.
  3. In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the egg and vanilla, and beat until well combined. 
  4. Add the flour mixture, 1/4 cup at a time, and mix until combined. Fold in the mint chips.
  5. Drop the dough by teaspoon-fulls onto a large baking sheet with parchment paper.
  6. Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.
  7. Enjoy!!

Thursday, December 9, 2010

Christmas Cupcakes!

Made some delicious cupcakes for tomorrows Open House at Working Wardrobes.

Merry Christmas!

Sunday, December 5, 2010

Frosted Peanut Butter Cookies

These are the most amazing, melt in your mouth, peanut butter cookies!!  The cookie itself is perfect but it gets even better when you put the frosting on it.  I could eat these all day long and not get tired of them!  So delicious!

The recipe is from LynnMarie - originally from

Yield: About 5 Dozen Small Cookies

For the cookies:
1/2 Cup Butter
1 Cup Peanut Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Cup Flour
1/4 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

  1. Set oven 375.
  2. In a Kitchen Aid mixer with the paddle attachment, cream together the butter, peanut butter and sugar until fluffy.
  3. Beat in eggs and vanilla.
  4. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the creamed mixture until completely incorporate.
  6. Drop teaspoon size dough balls onto a lined cookie sheet.  They don't spread very much so you can put more then normal on a cookie sheet.
  7. Bake at 375 for about 8 minutes or until slightly browned.  
  8. While the cookies are cooling, make the frosting.

For the frosting:
1/2 Cup Butter
1 1/2 Cup Powdered Sugar
2 Teaspoons Vanilla
3/4 Cup Peanut Butter

  1. Melt the butter, then beat in the powdered sugar and vanilla with hand mixer.
  2. Then add the peanut butter and mix until smooth.  
  3. Add milk if the frosting becomes too thick.
  4. Spread a generous amount on each cookie.
  5. ENJOY!!

Friday, December 3, 2010

Mocha Cupcakes with Espresso Buttercream Frosting

Yummmy Mocha Cupcakes with Espresso Buttercream Frosting!


(this is what happens when you forget the baking powder)

The original recipe is from Brown Eyed Baker.  I changed the recipe by adding more chocolate and some cinnamon!  This really is one of my favorite recipes!!!  I hope you enjoy this cupcake as much as i do!  

Mocha Cupcake:
1-1/3 Cups All-purpose flour
1/3 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Powder (i forgot this but they turned out ok, but DONT forget it.. WHOOPS)
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1/2 Teaspoon Cinnamon (optional but delicious)
½ Cup Whole Milk (or whatever milk you normally buy)
½ Cup Strong Brewed Coffee
1½ Teaspoons Espresso Powder - (I used 1 package of Starbucks VIATM Ready Brew Italian Roast Coffee by Starbucks Coffee)
1 Teaspoon Vanilla Extract
½ Cup (1 stick) Unsalted Butter, at room temperature
½ Cup Sugar
½ Cup Brown Sugar
1 Egg, at room temperature
1/4 Cup Dark Chocolate (melted and cooled)

Yield: about 18 cupcakes, or a lot of mini's!

1. Mix the espresso powder (Bold VIA) into the brewed coffee until dissolved; set aside to cool to room temperature.  Melt the chocolate in a heat proof container in the microwave for 1 minute, stir and heat for more time if needed.  Set aside and let cool.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt in separate bowl.
3. Beat the butter and both sugars together on medium-high speed until light and fluffy (use a KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White), about 2-3 minutes. Add the egg and beat until combined. 

4. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.  Once everything is mixed together, add the cooled chocolate.  Mix a little more.
5. Divide the batter into a lined cupcake pan. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream:
1 Cup Butter
2 Cups Powdered Sugar
1 1/2 Teaspoon Vanilla
1 Package of Starbucks VIA Instant Coffee

1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. 
3. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.