PB&J Cupcakes

It is my belief that you are never too old for a good old pb&j sandwich.
This recipe caught my eye because what better than combining the comfort of pb&j with the wonderful creation that is a cupcake.
I used less powdered sugar than the recipe called for in the frosting, but other than that I followed it exactly.
It was perfect -- it combined the fluffiness of white bread with the sweetness of jelly and the creaminess of peanut butter.

 

yield: 24 cupcakes

ingredients

for the cake

2 1/4C cake flour

1 tbs baking powder

1/2 tsp salt

1 1/4C buttermilk, room temperature

4 egg whites, room temperature

1 1/2C sugar

1 stick (8 tbs) butter, room temperature

1 tsp vanilla extract

for the filling

raspberry jelly (or whatever flavor your heart desires)

for the peanut butter buttercream

3 sticks butter, room temperature

1C creamy peanut butter

2 tbs vanilla extract

3C powdered sugar

6 tbs heavy cream

directions

1. Preheat the oven to 350 degrees.
2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
3. for the cake: In a medium bowl, sift together flour, baking powder, and salt.
4. In a small bowl, whisk together buttermilk and egg whites.
5.  In a large bowl (I used my KitchenAid Stand Mixer), cream butter and sugar at medium speed for 3 minutes until light and fluffy.
6. Beat in vanilla until combined.
7. Add flour mixture 1/3 at a time, alternating with the buttermilk mixture. Beginning and ending with the flour mixture.
8. Beat on medium speed for 2 minutes, to make sure the batter is light and airy.
9. Fill each cupcake liner about 2/3 full.
10. Bake for 20 minutes, or until a toothpick comes out clean.
11. Let cool.
12. for filling: Hollow out a small portion of the center of the cupcake.
13. Fill the hole with a teaspoon of jelly.
14. for the buttercream: In a large bowl (or stand mixer with paddle attachment), cream butter and peanut butter on medium speed for 2 minutes.
15. Turn mixer down to low speed and slowly add powdered sugar, until well combined.
16. Add vanilla and heavy cream, mixing on low speed until combined.
17. Beat on medium-high speed for 3 minutes.
18. Pipe (or spread) frosting onto cooled cupcakes.
19. Enjoy!

Samoa Bark

I love Samoas, but Girl Scout cookies are getting more expensive (and the packaging is getting smaller), so when I saw this I knew I had to try it.
I made this bark for a Dessert Swap, and it was a hit! The different textures and flavors all play well together.

ingredients
1 3/4C semi-sweet chocolate chips
10oz box of Lorna Doone shortbread cookies
14oz bag of caramels
3C sweetened flaked coconut
3 tbs water

directions

1. Line a baking sheet with wax paper, set aside.
2. Melt 1.5C chocolate chips, over a double boiler or in the microwave.
3. Spread the melted chocolate to your desired thickness (I spread it over the entire length of the baking sheet so it was pretty thin).
4. Top your warm chocolate evenly with your shortbread cookies (I did mine at a diagonal).
5. Place baking sheet in the refrigerator.
6. In a skillet on medium-low heat toast coconut, stirring occasionally.
7. When the coconut is browned (but not burnt!), too about 10 minutes, set aside.
8. Unwrap all the caramels and place them in a medium saucepan with water.
9. Heat caramels and water over medium-low heat, stirring constantly until the caramel has just melted.
10. Once caramel has melted, fold in toasted coconut.
11. Remove baking sheet from the refrigerator and spread the caramel/coconut mixture evenly on top.
12. Melt the remaining 1/4C of chocolate and drizzle over the top of the caramel/coconut layer.
13. Put back in the refrigerator until hardened.
14. Cut using a SHARP knife.
15. Enjoy!

Cherry Limeade Cupcakes

I have an obsession with Sonic Cherry Limeade...seriously, every time I pass a Sonic I have to get one. I found this recipe on Pinterest and HAD to try it.
The cupcakes are light and airy, the flavor is subtle, and everything just works together.
I was hoping for a BAM in your face Cherry Limeade flavor, but I think that would have been too sweet to enjoy - this cupcake is awesome!

 yield: 24 cupcakes

ingredients
 for cupcakes:
3C cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1C butter, room temperature
1C sugar
1/2C + 2 tbs frozen limeade concentrate
3 eggs, room temperature
3/4C milk

for lime syrup:
3/4C frozen limeade concentrate
1/2C powdered sugar

for frosting:
3 3/4C powdered sugar
1/2C butter, room temperature
5 tbs maraschino cherry juice

for decorating:
maraschino cherries

directions

1. Preheat oven to 350 degrees.
2. Line muffin pan(s) with cupcake liners (or grease if you're not using cupcake liners).
3. For cupcakes: In a medium bowl, combine cake flour, salt, baking powder, and baking soda. Set aside.
4. In a large bowl (I used my KitchenAid), cream butter on high speed until smooth (about 2 minutes).
5. Add sugar and beat on medium-high speed until creamed, about 4 minutes.
6. Add in limeade concentrate and mix to incorporate.
7. Add in eggs, one at a time, until combined; scraping down the bowl between additions.
8. Add in flour mixture, alternating with milk; beginning and ending with flour mixture.
9. Mix ingredients until just incorporated.
10. Divide the batter evenly between the cupcake liners, filling cups a little over half way.
11. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
12. Allow to cool completely.
13. For lime syrup: Whisk together the limeade concentrate and powdered sugar in a small bowl, until smooth.
14. Poke several holes in the top of each cupcake with a skewer.
15. Pour lime syrup over the cupcakes, allowing it to soak in.
16. For frosting: Combine powdered sugar, butter, and maraschino cherry juice in a large bowl (or bowl of a stand mixer).
17. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth (about 5 minutes).
18. Pipe (or spread) frosting onto cooled cupcakes.
19. For decorating: Place one maraschino cherry on top of each frosted cupcake.
20. Enjoy!

Sweet & Sour Chicken

I love me some Chinese food.
I do not love the cost of eating take out or at a restaurant.
I found this recipe via Pinterest, served it over some barley (delicious!) and it did a damn good job of filling a Chinese food craving.

ingredients
4 chicken breasts (or one package of chicken breasts, I used thin-sliced but that is just personal preference)
black pepper
1C cornstarch
2 eggs, beaten
1/3C oil (canola, peanut, olive, coconut...)
3/4C sugar
4 tbs ketchup
1/2C white distilled vinegar
1 tbs soy sauce
1 tsp garlic salt

directions

1. Preheat oven to 350 degrees.
2. Trim fat off chicken breasts, and cut into ~1" pieces.
3. Sprinkle chicken with black pepper.
4. Heat oil in a skillet.
5. Dip chicken pieces into cornstarch, coating completely.
6. Following cornstarch, dip chicken pieces into eggs.
7. Cook chicken until browned.
8. Place chicken into a baking dish (I used an 8x8 Pyrex).
9. Whisk sugar, ketchup, vinegar, soy sauce, and garlic sauce until smooth.
10. Pour sauce evenly over chicken, turning as necessary to make sure all sides are coated.
11. Bake chicken for 15 minutes.
12. Turn chicken over and then bake for 15 more minutes.
13. Enjoy!

Chocolate Salted Caramel Cupcakes

This recipe was a brainchild of mine for the Super Bowl, combining 3 previous recipes.
I love chocolate. I love love love salted caramel. And I love cupcakes.
So why not put them all together?!

Bake cupcakes according to the: chocolate chocolate chip cupcake recipe.
After cupcakes have cooled, take a portion out of the middle of the cupcake and fill it with the caramel from the Pumpkin Toffee Cookie recipe.
Frost the cupcakes with vanilla buttercream.

This could be the best cupcake I've ever made, not kidding.

Grilled Mozzarella Sandwiches

I have a pretty serious love affair with all things garlic and mozzarella.
I stumbled upon this GENIUS idea on Pinterest.
It is 100% terrible for you, but it is 10000000000000% delicious.
It tastes like heaven.

ingredients
Texas Toast Garlic Bread
fresh mozzarella cheese, sliced (I used the presliced Bel Gioioso variety for ease of use)
marinara sauce

directions

1. Cook garlic bread until golden brown (about 2 minutes less than instructions) according to directions on the package (don't let it get too dark because you will still be cooking it on the stovetop), 2 slices per sandwich you are intending to make.
2. After bread is done baking, place 2 slices of mozzarella on one piece of bread.
3. Place the second piece of bread on top of the mozzarella and cook in pan over medium-low heat until cheese is melted; flipping sandwich periodically.
4. Dip in marinara sauce while eating.
5. Enjoy!

Root Beer Float Cupcakes

I used this cupcake recipe and this frosting recipe, both modified slightly (and originally found on Pinterest).
I could NOT find root beer extract anywhere, so I attempted to make root beer reduction as a substitute.
While, the cake wasn't very rootbeery the cupcakes were still delicious and the vanilla bean added to the frosting along with the crushed root beer candies definitely helped salvage the root beer float idea.
So, the verdict is that this is a delicious cupcake BUT if you are looking to replicate the rich flavor of a root beer float this probably isn't your ideal recipe; this recipe was more subtly root beer float.

Yield: 20 cupcakes

ingredients
for cupcakes
3/4C butter, room temperature
3 eggs, room temperature
2.5C all purpose flour
2.5 tsp baking powder
1/2 tsp salt
1.5C sugar
1/2 tsp vanilla
2C root beer, room temperature

for frosting
1/2 tsp unflavored gelatin powder
2 tbs cold water
1C heavy whipping cream
2 tbsp powdered sugar
1/2 of a vanilla bean

for topping
10 root beer hard candies, crushed (I ran mine through the vitamix on low for a few minutes until it was slightly more than root beer powder)

directions

1. for cupcakes: Preheat oven to 350 degrees.
2. Line a muffin tin with cupcake liners (or grease the cups if you aren't using liners).
3. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
4. In a small saucepan, boil 3/4C of root beer for 15 minutes until reduced to a syrupy texture. Stir occassionally to prevent burning.
5. Remove root beer reduction from heat until ready to use.
6. In a larger mixing bowl (I used my KitchenAid), beat butter on high for 30 seconds.
7. Lower speed to medium and gradually add sugar.
8. Beat butter and sugar until combined.
9. Scrape the sides of the bowl and then beat on medium speed for 2 more minutes.
10. Add eggs one at a time, mixing well after each addition.
11. Add vanilla and reduced root beer.
12. Alternatively add flour mixture and root beer to butter mixture, mixing on low speed until just combined.
13. Fill prepared cupcake liners (or greased muffin cups) 2/3 full with batter.
14. Bake for 18-20 minutes, until a toothpick comes out clean.
15. Allow cupcakes to cool complete before frosting.
16. for frosting: In a small bowl, sprinkle gelatin over cold water to soften.
17. Scald 2 tablespoons of cream; pour over gelatin, stirring until dissolved.
18. Refrigerate mixture for 15 minutes.
19. After 15 minutes, beat mixture with a whisk until smooth.
20. Take the half of a vanilla bean, slice it open and scrape out the inside.
21. In a large bowl (I used my KitchenAid), whip remaining cream and sugar until soft peaks form.
22. Whip in smooth gelatin mixture and what you scraped out of the vanilla bean (are they seeds? I have no idea), stopping twice to scrape down the bowl.
23. Pipe (or spread) frosting onto cooled cupcakes.
24. Heavy handedly sprinkle crushed root beer candies onto the frosted cupcakes.
25. Keep cupcakes in the refrigerator until ~1 hour before serving.
26. Enjoy!

Sausage & Peppers Baked Ziti

I found this recipe on page 36 of the April 2013 issue of Eating Well magazine.
The recipe was quick, easy, and make 4 huge portions.

ingredients
8oz whole wheat penne or ziti (or whatever kind of pasta you have)
16oz bag frozen pepper and onion mix
3 links chicken sausage, sliced
2C marinara sauce
1 tsp garlic salt
1 tsp dried oregano
1/2C plain yogurt (I used Old Chatham Sheepherding Company Sheep's Milk Yogurt)
3/4C Italian blend shredded cheese

directions

1. Cook pasta according to package directions. Drain.
2. Preheat oven to broil.
3. Heat a large skillet over medium-high heat.
4. Add frozen vegetables and sausage; cook, stirring occasionally until most of the liquid from the vegetables has evaporated (about 15-20 minutes).
5. Stir tomato sauce, garlic salt, oregano, and salt into the skillet.
6. Reduce heat to medium-low, stir in yogurt and pasta. 
7. Cook, stirring, until heated through, about 2 minutes.
8. Transfer contents of the skillet to a casserole dish.
9. Top with shredded cheese.
10. Place casserole dish in the oven for 2 minutes.
11. Enjoy!

Brown Butter Vanilla Cupcakes with Lemon Buttercream

I found this cupcake recipe and this buttercream recipe via Pinterest.
The pairing of the two was perfect, flavorful and tart, sweet and tangy.

ingredients
for cupcakes
8 tbs butter, room temperature
2/3C brown sugar
2 eggs, room temperature
1/3C milk
2 tbs vanilla
1C all-purpose flour
1 tsp baking powder
1/2 tsp salt

for buttercream
3/4C butter, softened
3C powdered sugar
1 tsp lemon zest
1 tbs lemon juice
1 tbs lemon extract

directions

1. For cupcakes: Preheat oven to 350 degrees.
2. Prepare muffin pan with cupcake liners (or grease pan if not using liners).
3. In a small skillet over medium-low heat, brown butter by letting it bubble; stirring constantly.
4. Be careful to watch butter, remove from heat after achieving an amber color. Don't burn it!
5. Combine browned butter, brown sugar, eggs, milk, and vanilla in a large bowl (I used my KitchenAid) and mix on medium speed for 2 minutes until well mixed.
6. Add flour, baking powder, and salt to butter mixture until just combined.
7. Fill each cupcake liner about 1/2 full.
8. Bake for 15-20 minutes, until a toothpick comes out clean.
9. Let cupcakes cool before frosting.
10. For buttercream: In a large bowl, cream butter, gradually add sugar, beating well.
11. Add remaining ingredients, beat until smooth.
12. Pipe (or spread) onto cooled cupcakes.
13. Enjoy!

Reeses Peanut Butter Cup Banana Bread

I found this recipe on Pinterest, and I just had to try it.
I love all things PB cup & banana bread and this did not disappoint.
While we ate it more as a dessert / sweet treat than a breakfast bread, I'm sure it would be great for breakfast.

ingredients
3 very ripe bananas
1/2C peanut butter
1/4C canola oil
1 egg, room temperature
1/2C sugar
1/4C brown sugar
1.5C all-purpose flour
1/2 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
1C crushed Reeses peanut butter cup miniatures (I used a little less than half of a 19.75oz bag)

directions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan with butter.
3. In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
4. In a large bowl (I used my KitchenAid), mix bananas, peanut butter, oil, egg, and sugars until well combined.
5. Pour your dry ingredients into the peanut butter mixture, mix until just combined. (Do not be alarmed, it will be lumpy).
6. Fold in peanut butter cup pieces.
7. Pour batter into loaf pan.
8. Place piece of tented aluminum foil over the top of the loaf pan to prevent the bread from browning too quickly (as mine did). 
9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the bread is a golden brown shade.
10. Let cool for at least 10 minutes in pan.
11. Remove from pan if you want, or just leave it hanging out in there.
12. Enjoy!