8.15.2013

Butterfinger Cookies




Ingredients:
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 cup butter (2 sticks)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 - 2 cups crushed fun size Butterfingers
(At the Albertson's near us, they have packs of 8 fun size bars, we grabbed two of them)

1. Preheat oven to 350 degrees.
2. Using a hand or stand mixer, mix sugars, eggs, butter, and vanilla in a large bowl.
3. Add salt, baking soda, and slowly add flour. Blend well.
4. Add most of your Butterfinger candy pieces (Or all if you don't want to put pieces on top of dough)
5. Drop Tablespoonfuls of dough onto cookie sheet lined with parchment paper.
6. Slightly push a few of the candy pieces left on top of each ball of dough. (Optional)
7. Bake for 9-11 minutes, until slightly golden.


8.13.2013

Snickers Cupcakes

Chocolate cupcakes:
(makes about 34 cupcakes)  
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 30 cupcakes)

- 2 cups butter, softened
- 2 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup cream (we used heavy whipping cream because it's what we had on hand)
- 7 1/2 cups powdered sugar
- 2 (7 oz) jars of marshmallow cream

1. Use a hand mixer or a stand mixer to combine butter and peanut butter. Beat on medium-high speed until light and fluffy.
2. Add cream and vanilla, mix again. Add powdered sugar and mix until smooth and fluffy.
3. Stir in marshmallow cream by hand with a spatula and stir until combined.

To finish cupcakes: 

- about 3/4 cup peanuts, chopped
- caramel sauce (we used caramel sundae syrup)
- chocolate sauce (we used Hershey's chocolate shell topping)
- 15 fun size or bite size Snickers, cut in half 

1. Pipe frosting on top of cupcakes.
2. Drizzle caramel sauce and chocolate sauce over frosting.
3. Top with chopped peanuts and one half of a Snickers candy.


8.08.2013

Easy Blueberry Muffins

After my first muffin adventure with these Almond Poppy Seed Muffins, I wanted to try to make another kind! These were just as easy as the poppy seed muffins, and just as delicious!

Ingredients: 
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup canola oil
- 1 egg, beaten
- 1 cup fresh or frozen blueberries

Directions:
1. Preheat oven to 400 degrees F. Line muffin tin with cupcake/muffin liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, combine beaten egg, milk, and oil.
4. Add liquid ingredients to dry ingredients and stir until just moisten.
5. Gently fold in blueberries. 
5. Spoon batter into muffin liners (about 2/3 full). Bake 15-20 minutes.


8.06.2013

Twix Cupcakes



Chocolate cupcakes:
(makes about 34 cupcakes) 
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting.. 
Recipe from: cannella-vita.blogspot.com

- 1/3 cup solid vegetable shortening
- 1/3 cup butter, softened
- 2/3 cup caramel ice cream topping
- 1 teaspoon vanilla extract
- About 4 cups powdered sugar

1. Using an electric mixer, cream butter and shortening.
2. Add caramel and vanilla.
3. Slowly add in powdered sugar until desired consistency is reached. Should be light and fluffy.

8.01.2013

Copy Cat Crazy Bread

Recipe from: sixsistersstuff.com
Ingredients:
(Makes 16 bread sticks) 

- 1 (10 oz) can of pizza dough
- 2 Tablespoons butter, melted 
- 1/2 teaspoon garlic salt
- 1/8 cup finely grated Parmesan cheese

Directions:
1. Preheat oven to 400 degrees F
2. Unroll dough onto a clean surface, and cut in half lengthwise. 
3. Cut 8 strips vertically, leaving you with 16 pieces. 
4. Place each piece on a lightly greased cookie sheet.
5. Bake 6-8 minutes, or until golden brown.
6. While bread sticks are baking: Melt butter, and stir in garlic salt. 
7. Remove bread sticks from oven and brush on butter/garlic mixture. 
8. Sprinkle with Parmesan cheese and serve with Marinara sauce.