Reese's Peanut Butter Cup Extravaganza Cupcake

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Today we have a guest blogger.  I hope you enjoy it!

Hi everyone,  my name is Ireland and I am Merlot's neighbor.  I am a 4th grader at San Elijo Hills Elementary school.  I really wanted to learn how to make buttercream and swirl it on cupcakes.  I am asking Santa for my own Kitchen Aid Mixer so I can do this at my house.

Today I came over to make to make these cupcakes.  They have a surprise peanut butter cup in the middle.   We picked this recipe because we had a lot of Halloween candy left over.  We put one Reese's on the bottom and covered them with chocolate cupcake batter.   While they were cooling, we made the buttercream.  We whipped the butter super duper fast and then added a ton of powdered sugar and peanut butter.  We swirled it up high and drizzled the cupcakes with chocolate.  We cut up Reese peanut butter cups into pizza slices and placed them right on top to finish them off.

We brought the cupcakes around to all our neighbors and they LOVED them!  My little brother was like "yum, yum, yum, yum!"

Hope you enjoy these cupcakes as much as we did!

Chocolate Cupcakes - Adapted from Glorious Treats

Yield: 24 standard sized cupcakes

Ingredients:

2 Cups Sugar
1 3/4 Cups Flour
3/4 Cup Unsweetened Cocoa (best quality available)
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
3 Eggs, room temp
1 Cup Milk - We used 2%
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla
1 Cup Boiling Water

24 Reese's Peanut Butter Cups (small size, not mini)

Directions-

1. Line muffin tin with paper liners and put one peanut butter cup in the middle of each liner. Heat oven to 350.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
5. Fill liners 2/3 full with batter.  About 1/4 cup per cupcake.
6. Bake cupcakes for approximately 20-22 minutes.
7. Cool completely on wire rack before frosting.

Peanut Butter Buttercream - Goddess of Baking
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
2. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
3. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. 
4. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
5. Pipe frosting onto cooled cupcakes.
6. We also drizzled the cupcakes with chocolate.
7. ENJOY!!

Chocolate Reese's Peanut Butter Cup Cookies

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Yesterday I went to a farewell lunch for one of my good friends who is moving to Pittsburgh on Tuesday.   I have worked for her coordinating weddings for the last five years and we became great friends.   I knew that I had to make her something delicious so I decided to make her these cookies.  We had a nice lunch by the beach with some of her other girlfriends and we all enjoyed these cookies.  We will miss you Andrea!!

In all honestly, I started out making another type of peanut butter cookie but had a little kitchen mishap.  I started out making Reese's overload cookies from Crazy for Crust.  I was using my brand new mixer and forgot to wash the bowl before putting in all the ingredients.  It wasn't until the end that I noticed the dough had turned black in some places.  After rubbing the inside of the bowl and my finger turning black, I realized the bowl had a thin layer of grease that was now mixed into my cookie dough.  Whoooops!  I had to throw away this batch and find a new recipe to make.  I washed the bowl twice, just to make sure all the grease was gone and started on this recipe.  

I was already running late to this lunch and didn't realized you were suppose to refrigerate the dough for an hour.  I only had about 10 minutes max to refrigerate the dough so that what I did.  The cookies still turned our great, even without refrigeration.  I hope you enjoy these cookies as much as we did!

Big thank you to my good friend Reese Foster who took some of these photos for me!  I had so much with the photo shoot and thanks for helping me in the kitchen!!  

Chocolate Reese's Peanut Butter Cup Cookies - Adapted from Sally's Baking Addiction

Yield: 2 Dozen
Directions:

1 1/2 Cups Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Unsalted butter, softened to room temperature (1 stick)
1/2 Cup Light brown sugar, packed
1/2 Cup Sugar
1/2 Cup Creamy (or chunky peanut butter - I used creamy)
1 Large Egg - room temperature
1 Teaspoon Vanilla
2 Tablespoons Milk
1 1/2 cups Reese’s Peanut Butter Cups, chopped (about 8 Reese’s Cups)

Drizzle: 1/4 Cup Creamy Peanut Butter


Directions:

1. Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 2 minute. Scrape down the sides and the bottom of the bowl as needed. 
3. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. 
4. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
5. Turn the mixer off and pour the dry ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. 
6. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. 
7. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.  (This is ideal but if you are in a rush like I was, you can skip this step, or refrigerate for as long as you have)
8. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats, or use an AirBake pan. Set aside.
9. Drop rounded balls of dough, about 1 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. 
10. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet before transferring to a wire rack to cool completely.
11. As the cookies are cooling, melt the peanut butter. Drizzle over cookies. Allow peanut butter to set for about 10 minutes. 
12. Enjoy with a cold glass of milk!

Loaded M&M Cookie Pie

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The spring holidays are officially over but (if you're like me) the sweet tooth is here to stay. All of the left over Reese's, M&M's, Cadbury eggs and so on are beginning to get tiresome, so I found a quick and easy way to use up unnecessary candy. This Loaded M&M Cookie Pie is the perfect answer to my/your "problem."

This recipe is great for any left over holiday candy - not just Easter - but Halloween, Christmas and Valentine's Day as well! The best thing about it is that it only takes 30 minutes to make (including prep AND bake time!). It's very quick and easy and was (as usual) a huge hit. 

Adapted from: Averiecooks.com
Yield: One Pie - about 8 slices
Ingredients:
1/2 Cup Unsalted Butter (1 stick), melted
1 Egg, room temperature
3/4 Cup Light Brown Sugar
1/4 Cup Sugar
1 Tablespoon Vanilla
1 1/3 Cups Flour
pinch salt, optional and to taste
1/2 Cup Semi-sweet Chocolate Chips - I used mini chocolate chips
1/2- 1 Cup M&Ms, divided (I used peanut and peanut butter but all flavors are ok!)
6 or more individually wrapped small Reese's Peanut Butter Cups (or whatever candy you have laying around)
6 or more Rolo (or other mini/bite-size candy bar) - I didn't add these

Directions:

1. Preheat oven to 350. Spray a 9-inch pie dish very well with cooking spray and set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait about 5 minutes before adding the egg so you don't cook it. Add the egg, sugars, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; do not overmix.
5. Stir in the chocolate chips.
6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
9. Evenly insert the peanut butter cups and Rolos (or candy of your choice) into the batter, pushing them down so the top is almost flush with the surface of the dough.
10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and under baked side in the center while edges are crisper.  In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week.
11. Enjoy!

Skittles Infused Vodka

I know this isn't what I normally post on my blog but I had so many people ask me for the recipe that I wanted to post it anyway.  This was a gift for my co-worker for her 21st birthday.  I ran across this recipe on Pinterest and immediately knew that my coworker would love this because she loves Skittles.  I am not going to lie, it was a pain in the rear to make.  The skittles all dissolve in the vodka, but then you have to strain out the white stuff left behind.  I bought coffee filters but they didn't work very well.  Maybe it would have been easier with cheese cloth or another straining method, but it took me a few hours to get the vodka free of floating white stuff.  The colors are very vibrant and they have great flavor and smell, but if you are going to make this, set aside a few hours.  I have heard Jolly Rancher Vodka is delicious too but way easier to make because there is no straining involved.  Ill keep you posted when I make the Jolly Rancher version.

Waiting for the Skittles to dissolve...

Adapted from -  Mixthatdrink.com

Yield: 5 - 8oz Bottles of Vodka
Ingredients:

•  1.75 L Of Vodka - Dont use the cheap stuff, and you dont have to use the fancy stuff, something in between is perfect - I used Svedka
• Five 8.5 ounce flasks or bottles - I just used glass bottles I found at the grocery store.
• One 14oz Bag of Skittles
• Five empty plastic water bottles
• A funnel- I didnt use this....
• Bowls for separating the Skittles into flavors - I just sorted them on a paper towel
• A measuring cup (not pictured)
• Coffee filters or paper towels

Directions:

1. You’ll also want to cover your workspace with newspaper or freezer paper – this infusion can get messy. If you’re making a different sized batch, here’s the formula you need to know: I used 65 Skittles to 7 ounces of vodka, which yields about 8 ounces of infused vodka.
2. Start by simply separating the Skittles into flavors. You want 60 of each.
3. Fill your water bottles with 6 ounces of vodka each. It doesn’t need to be exact – you can always even it out later by pouring in a bit more vodka to the ones that come out with less.
4. Pour the Skittles of one flavor into one infusion bottle, then pour the next flavor of Skittles into the next infusion bottle, and so on until all five bottles have a pile of Skittles soaking in the vodka.
5. Now your infusion bottles all have Skittles in the bottom. Give each bottle a good shake – the more, the better. In my picture here, you can see that the colored candy coating has already rubbed off into the vodka, but the white insides of the Skittles still have a lot of dissolving to do. After shaking them, set them aside for a few hours. It’s a good idea to shake them again then, especially if you’re making a bigger batch. My Skittles all dissolved overnight.
6. Once they’re all dissolved, you’ll notice a lot of white muck floating at the top. We’ll take care of this in Step 6.
1. here are a number of ways to strain this stuff and get all the white gunk out. Some people prefer paper towels, but I used coffee filters and found they worked just as well. I put a strainer inside a measuring cup.
2. Then I put four coffee filters in the funnel. It’s hard to say exactly how many you’ll need, since not all coffee filters are exactly the same. I’ll tell you one thing I did learn, though: orange and green needed more filtration than the others. I discovered this when I thought I was finished, and found a little bit of white stuff still floating in those two flavors. No problem, though: I just strained them again through one more coffee filter, and that took care of it. So if you find you haven’t strained it thoroughly enough, the good news is: you can always fix that later
3. Then I poured one of the infusions into my strainer setup. I had to pour about a quarter of my infusion in, then wait for some of it to soak through, then pour another quarter in, until I was done. (If the strainer clogs with white gunk, use a spoon to scrape the white gunk out of the way.) In the end, you’ll have about 8 ounces of Skittle infused vodka.
7. Then I took the liquid from the measuring cup and poured it into a flask.
8. Repeat this process for each flavor.
9. Stick them in the freezer for several hours until chilled. Serve as a shot or in a mixed drink. 

Toffee Rum Banana Bread

Still have leftover Halloween candy!?  I had a lot of left over heath bar to use so I made this banana bread.  The toffee and the subtle rum flavor was a great twist on traditional banana bread.  I put most of the heath bar on the top of the bread instead of in the middle, which made a nice crunchy toffeey crust!! I would just cut off the top and eat that if I could.  I also liked using chopped up Heath Bar because it has more chocolate in it then the Heath Bits.  I added cinnamon and nutmeg to the recipe because why not.   This is a very moist banana bread and I think it would a huge hit at any holiday party!

Toffee Rum Banana Bread - Adapted from Hershey's

Yield: 1 large loaf or 2 small loafs

Ingredients:

2 1/2 Cups Flour
1 Cup Sugar
3 1/2 Teaspoons Baking Powder
1 Teaspoon Salt

1/2 Teaspoon Cinnamon (optional)

1/4 Teaspoon Nutmeg (optional)
1/2 Cup plus 2 Tablespoons Milk
1/4 Cup Vegetable Oil
2 Tablespoons Rum (I used Bacardi)
1 Egg
1 Cup Mashed Ripe Banana (about 3 medium)
1 Cup Chopped Nuts (optional)
1 1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided (I used 10 fun size heath bars)

Directions:

1. Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans.  I just used one pan and used about 75% of the batter.
2. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. 
3. Spread 1-1/4 cups batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter. 
4. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. If only making one loaf, bake time will increase to 45-55 minutes.  (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.
5. Enjoy!!

Butterfinger Brownies

Do you have leftover Halloween candy!?  Here is one way you can use some of it.  See I planned for this to happen.  When I picked out my Halloween candy, I only bought stuff I knew I could bake with after.  When the trick-or-treaters stopped coming, I dumped out the candy bowl and starting sorting and counting my loot.  I found this recipe and knew it would be a perfect recipe for my 12 butterfingers.  Tomorrow I am making something with my 10 Heath Bars, so look forward to that recipe!  Anyway, I pulled these straight out of the oven to take to Working Wardrobes to share some good news with them.  The whole staff at Working Wardrobes has been so supportive and helpful over the years, I cant thank them enough.  These were a huge hit and I will be making another treat on the 13th for all the volunteers at the Baubles & Bags Brunch.  If anyone lives in the Los Angeles area and wants to support a great organization that helps men and women in crisis get back to work, then click on that link!!  Thanks!!

So the good news is I was offered a full time job working for a company called Regus.  I will be working at one of their offices in Newport Beach.  I am thrilled about this opportunity, but I am worried I wont have much time for baking.  I guess time will tell what my schedule is like, but I want to continue blogging.  So I am closing my Nordstrom chapter soon, and opening another one.  YAY!

Photo taken in my car with my iPhone... not great!!

Butterfinger Brownies - Adapted from Recipe Girl

Yield: 25 brownies
Ingredients:
4 Ounces Unsweetened Chocolate
1/2 Cup Butter, unsalted and softened
1/2 Cup Creamy Peanut Butter - don't use natural pb, use something like skippy or jif
2 Cups Light Brown Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1 Cup Flour
16 (.65 ounce) Butterfingers candy bars, chopped, big chunks are okay (or just use 10.4 ounces total) - I only had 12 bars and it was enough...

Directions:

1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. 
4. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
5. Spread batter into prepared pan. Top with reserved Butterfingers chunks.
6. Bake 30 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
7. Once cooled, peel off the tin foil.  Slice into squares.  If you want, refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. 
8. Enjoy!!

Peanut Butter Cup Brownies

So lately there have been lots of posts for brownies that have peanut butter cups in them.  I, of course, wanted to make them too.  I went out and bought a bag of the Mini Reece's Peanut Butter Cups a few weeks ago, but just finally had a chance to make them.  Its been a busy week with work, and my birthday.  My boyfriend and I took a little vacation/ road trip to Sedona, Az.  It was amazingly beautiful and we had a great time hiking, wine tasting, and eating the local cuisine.  We tired Cactus Fries; they were interesting... But anyway, back to the baking.  I wanted to find a good brownie recipe to add the peanut butter cups too. I think I found the perfect recipe from Alton Brown.  He makes a Cocoa Brownie that is unlike any other brownie I have ever tired.  The texture is different and its super chocolaty.  The method for making these is unique, you use a Kitchen Aid with the whisk attachment and you beat the eggs first.  Kinda different.  And there is brown sugar in these brownies, also unusual.  But all I can say about these is they are AMAZING.  I poured half the batter in the pan, then sprinkled a whole bag of Reece's Minis and 2 handfuls of chocolate chips, then poured on the other half of the batter.  If you don't want to add the peanut butter cups, I would still recommend these as a plain brownie.  YUM!

Me at the top of Doe Mesa, Sedona, Az

Cocoa Brownies with Peanut Butter Cups - Adapted from Food Network-Alton Brown

Yield: 24 Brownie squares

Ingredients:
4 Eggs
1 Cup Sugar, sifted
1 Cup Brown Sugar, sifted - I had a real hard time sifting brown sugar, I would not recommend it!
1 Cup Melted Butter
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla
1/2 Cup Flour, sifted
1/2 Teaspoon Salt

1 Bag of Mini Reece's Peanut Butter Cups, 8oz

1/2 Cup Semisweet Chocolate Chips

Directions:

1. Preheat the oven to 300. Butter or grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour 1/2 the batter into a greased 8-inch square pan then add a bag of mini peanut butter cups and some chocolate chips.  Add the rest of the batter on top.
5. Bake for 45-50 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

Confetti Cookies

Who doesnt love confetti!?  I love confetti cake so I figured I would love confetti cookies, and after making these I know I love confetti cookies!  These look awesome and they taste awesome also.  It just a basic sugar cookies base with the added M&M's for color and chocolate flavor.  These are fun for all ages and are a delicious treat!!

Confetti Cookies - Adapted from Munchkin Munchies

Yield: 3 Dozen 

Ingredients:
2 1⁄2 Cups Flour
1 Teaspoon Baking Powder
1⁄2 Teaspoon Salt
1 Cup (2 sticks) Unsalted Butter, room temperature
1 Cup Sugar
2 Eggs
2 Teaspoons Vanilla
1 Cup Crushed up M&M's Candies - about 2 regular size bags of M&M's

Diretions:

1. Preheat the oven to 375.
2. Combine the flour, baking powder, and salt in a medium mixing bowl and set aside.
3. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour mixture until just combined.
4. Stir in 1 cup of the m&m confetti bits and mix well.
5. Use a medium cookie scoop and place cookie scoops on parchment-lined baking sheet (I used my airbake, so no need for parchment) about 2 inches apart.
6. Bake for about 10 minutes or just until the edges begin to brown.
7. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
8. Enjoy!!

Snickers Brownies

All my favorite boys were in town this weekend so I wanted to make them something they would all love.  I know they all like brownies so I figured this would be a good recipe.   I actually used two different recipes from My Baking Addiction.  I used her recipe for Amazing Brownies for the brownie part, and then her idea for the Snickers part.  I didn't have all the ingredients for the Snickers Brownie recipe so I had to find another.  These were super easy to make and a huge hit with everyone.   I loved the brownie recipe alone, but with the added nuts and caramel, they were delicious.  I will be making these again soon!

Snickers Brownies - Adapted from My Baking Addiction
Yield:16 or 24 depending on how you cut it
Ingredients:
2/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
6 Ounces Semisweet Chocolate Chips
10 Tablespoons Unsalted Butter
1 Cup Sugar
2 Teaspoons Vanilla
3 Eggs
3 Regular Size Snickers Bars

Directions:

1. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
2. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.
3. Add dry ingredients, whisk until just incorporated.
4. Cut up the Snickers bars into thin slices.
5. Pour 1/2 the batter into prepared pan; place the snickers to cover the whole pan.  Pour the rest of the batter on top.  Bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-40 minutes.
6. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack. Cut into squares and serve. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
7. Enjoy!!

Snickers Peanut Butter Cookies

Here is an amazing cookie recipe.  I don't have much more to say other then "try these!!"  They are the perfect combination of a soft peanut butter cookie but with some chocolate, caramel, and crunchy peanuts on top.  

Snickers Peanut Butter Cookies - Adapted from Lovin From The Oven
Yield: 4 Dozen or more...
Ingredients:
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Creamy Peanut Butter
2 Eggs
1/2 Teaspoon Vanilla
2 1/2 Cup Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Bag of Snickers Minis, or another mini size candy bar...


Directions:

1. Preheat oven to 350.
2. Cream butter, sugars and peanut butter. Add eggs and vanilla. 
3. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
4. Roll into balls or use a cookie scoop.
5. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
6. Bake for 10-12 minutes.  Remove from oven and leave cookies on cookie sheet for 4 minutes to rest. Cool on a cooling rack for ten minutes or more.
7. Enjoy!!

Butterfinger Peanut Butter Chocolate Chip Cookies

Its been over a week since my last post and I am so sorry!! I have been super busy packing, moving, and working.  I finally found time to bake yesterday afternoon and I took that opportunity to make these.  I had one Butterfinger bar but I wanted to double the amount of Butterfinger in the recipe so I walked down to the local liquor store to buy another.  Good thing I did because the Butterfinger I had was old and it had turned into a gross carmel in the middle instead of the flaky and crunch peanut butter middle that is normally there.  So i wasn't able to double the Butterfinger, but they still tasted amazing! I love the peanut butter cookie base with the added chocolate and Butterfinger.  The Butterfinger melts in the oven and turns to a carmely and crunchy goo.  If you like peanut butter and chocolate, then these are a must-make!  I brought some cookies to our new neighbors and found a thank you card this morning saying how delicious the cookies were.  I don't think the neighbors realize that I will be delivering cookies or cupcakes on a regular basis, but that okay, I don't think they will be complaining.  

Butterfinger Peanut Butter Chocolate Chip Cookies - Adapted from Sweet Pea's Kitchen

Yield - About 2-3 Dozen depending on size

Ingredients:

1 1/2 Cup Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

2/3 Cup Peanut Butter - I used smooth, but crunchy would be great too!

1/2 Cup Butter - 1 stick, unsalted, room temperature

1/2 Cup Sugar - Plus some for rolling the cookies if you choose to

1/2 Cup Brown Sugar, packed

1 Egg

1 Teaspoon Vanilla

1/2 Cup Chocolate Chips

1 Butterfinger Bar - 2.1 ounce bar, chopped

Directions:

1. Preheat oven to 350.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, butter, sugar, and brown sugar until smooth. Reduce speed to low and add egg and vanilla; mix until combined. 
4. Add flour mixture; mix until just combined. Stir in chocolate chips and chopped Butterfinger candy.
5. Scoop dough onto a prepared cookie sheet. Bake cookies until edges are golden brown, 12 to 15 minutes, reversing sheets halfway through. Cool the cookies on the baking sheets about 3 minutes, then transfer the cookies to a wire rack and cool.
6. Enjoy!

Twix Cookies

I love TWIX, therefore I love TWIX COOKIES! New favorite cookie for sure!

Yes that is a river of carmel!

Recipe adapted from lovintheoven


Twix Cookies
Recipe: Yield about 2 Dozen
2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
12 Tablespoons Unsalted Butter Softened
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg and 1 Egg Yolk
2 Teaspoon Vanilla
1 Cup Chopped Twix Bars - I bought 3 regular size bars and chopped that up, so six stixs of twix


Directiosn

1. Preheat oven 325.
2. Whisk together the flour, baking soda and salt in a medium bowl.
3. In a separate bowl, cream together the butter and sugars. Beat in egg, yolk, and vanilla until combined.
4. Slowly add the dry ingredients to the wet ingredients. Gently stir in the Twix chunks.
5. Roll the dough into balls and bake on a baking sheet for 12-15 minutes.
6. Allow the cookies to cool for ten minutes before removing them off the baking sheet.
7. ENJOY!!

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