Oreo Cookie Cupcakes & Peanut Butter Cup Cupcakes

On Wednesday, my daughter turned 2 years old. I thought it would be fun to do cupcakes for her birthday instead of a cake. I had tasted some cupcakes with oreo's hidden inside so I decided to make those. I found a recipe in my "101 Gourmet Cupcakes in 10 Minutes" cookbook. These cupcakes were a HUGE hit with everyone that tried one. And they were SOOOOO easy. Here are the recipes:

Oreo Cookie Cupcake
1 box chocolate cake mix
3 eggs
1 c milk
24 Oreo cookies

Mix cake mix, eggs, and milk. Pour batter into paper liners and fill 1/2 full. Place a whole Oreo cookie on top and push down slightly to submerge. Cover with remaining batter and fill 3/4 full. Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from oven and cool completely.

Chocolate Buttercream Frosting
8 T (1 stick) butter, room temperature
1/3 c cocoa
3 3/4 c powdered sugar
3-4 T milk or cream
2 t vanilla extract

Beat butter in a large mixing bowl until light and fluffy, about 30 seconds. Stop mixer before adding cocoa to avoid a large mess. Add cocoa, sugar, 3 T milk or cream, and vanilla extract. Beat frosting starting on slow speed and add up to 1 more T milk if frosting is too thick.

I also made some Chocolate Peanut Butter Cup Cupcakes.
Chocolate Peanut Butter Cupcakes
1 box chocolate cake mix
3 eggs
1 c milk
1 bag chocolate peant butter cups

Mix together cake mix, eggs, and milk. Pour 2 T batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full. Bake at 350 degrees for 15-18 minute or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Peanut Butter Frosting
1 c peanut butter
1/2 c butter, room temperature
2 c powdered sugar
3-4 T milk or cream
1 t vanilla extract

Combine PB and butter in large bowl, mixing together until light and fluffy. Stop mixer before adding sugar. Add sugar, 3 T milk or cream, and vanilla. Start slow and mix together gradually increasing the speed. Mix until smooth and creamy. Add 1 T milk or cream if frosting is too thick.

Uh. Maze. Zing.

One of my all time favorite cooking blogs, bakerella.com had these brownies. Or are they cookies. Or maybe blondies. She called them Congo Bars.

Either way, they were delicious!

Here is her recipe:

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened (room temp NOT melted!)
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

She recommended to make them by hand - so make them by hand I did. It was tough to mix brown sugar and butter with a spoon - so I dove right in, hands first. A bit messy, but quick.

I cooked mine for about 35 minutes.

Then I ate them for the rest of the night.

Uh. Maze. Zing.

Chocolate Chip Oreo Cookies

Found these here


•1 stick softened butter
•6 Tablespoons sugar
•6 Tablespoons brown sugar
•1 egg
•1 teaspoon vanilla
•1 ¼ cup flour
•½ teaspoon baking soda
•½ teaspoon salt
•11 broken pieces Oreo Cookies
•1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Old-Fashioned Blueberry Muffins

From Daily Herald (March 28)

2 c flour
2/3 c sugar
1 t baking powder
1/2 t nutmeg
1/2 t salt
1 1/2 c unsweetened blueberries, partially thawed if frozen
2 eggs
1/2 c milk
1/2 c butter

In large bowl mix flour, sugar, baking powder, salt, and nutmeg. Add blueberries; stir to coat evenly. In small bowl beat eggs with fork; beat in milk and butter. Add to blueberry mixture; stir just until blended. Fill greased or paper lined cups 2/3 full. Sprinkle with sugar. Bake 15-20 minutes or until tops spring back when touched.

Glazed Poppyseed Bundt Cake

Glazed Poppyseed Bundt Cake

from The Sister's Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (can use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't over bake).When the cake is about 10 minutes from being done start the glaze.Glaze:1 cup sugar1/4 cup water1/2 cup butter (1 cube)Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Sweets

Lots o' good desserts, especially Christmas ones!! Look here....

Chocolate Cupcakes with Peppermint Buttercream Frosting

I will make these cupcakes this season. I know that it's December 23 already, but I'll make them someday.

For the cupcakes:
2 eggs 1 1/2 t baking soda
1 1/2 c sugar 3/4 t salt
3/4 c vegetable oil 1 1/2 c boiling water
2 1/4 c flour 1 1/2 t pure vanilla extract
1/2 c cocoa powder

Set oven to 350. Line two 12 cup muffin tins with cupcake liners and set aside. Combine eggs, sugar, and oil until smooth in a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract. Pour a scant 1/4 c of batter into the muffin cups. Bake for 18-20 minutes until an inserted toothpick comes out clean. Completely cool cupcakes before frosting. (yields 24 cupcakes)

[bakers notes: you may not use all of the batter. do not overfill, or your cupcakes will sink.]

[bakers notes: even though you have liners, I suggest spraying the top of the

tins anyways. It will help the finished cupcakes not stick to the tins after baking]

For the frosting:

6 c powdered sugar 1 t pure vanilla extract

3/4 c butter, softened 3/4 t peppermint extract

7-9 T milk red food coloring

Fit a large pastry bag with a large star tip [kara's notes: I have a Wilton M tip that is for cupcakes] and set aside. In a large bowl with a hand mixer, combine powdered sugar and butter until butter is broken down into coarse crumbs. Add milk until desired consistency is achieved. Stir in vanilla and peppermint extracts. Scrape half of the finished frosting into a separate bowl. Color the other half with a few drops of the red food coloring using the hand mixer. Add large spoonfuls of frosting into the pastry bag, alternating colors. Twist the top of the bag and gently squeeze to pipe frosting onto the tops of the cupcakes. (yields enough frosting for 24 cupcakes)

Motherload Cookie Bars

I think these are my heaven...

Motherload Cookie Bars

Layer 1: Sugar Cookie

•1 Roll of Pillsbury Sugar Cookie Dough
Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

•1/2 cup butter
•1/2 cup white sugar
•6 Tbsp. packed brown sugar
•1 egg
•1/2 tsp. vanilla
•3/4 cup plus 2 Tbsp. flour
•1/2 cup plus 2 Tbsp. cocoa powder
•1 tsp. baking soda
•1/8 tsp. salt
•3/4 cup chocolate chips
In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla until well combined.

In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

•1 cup creamy peanut butter
•1/2 cup granulated sugar
•1 egg
Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.

Layer 4: Chocolate Chip Cookie

•1 stick softened butter
•1/4 cup plus 2 Tbsp.granulated sugar
•1/4 cup plus 2 Tbsp. packed brown sugar
•1 egg
•1/2 Tbsp. pure vanilla
•1 1/4 cups all purpose flour
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/2 bag chocolate chips plus more for drizzling
Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

Let cookies cool completely. Lift out of pan with edges of foil. Drizzle top with 1/2 Cup melted chocolate chips if desired. (optional)

NOTE: You can layer dough and refrigerate until ready to bake.

Perfect One Bowl Brownies

I'm a boxed brownie kind of gal...but I can't wait to try these. I got the recipe from here.

Perfect One Bowl Brownies
submitted by Melanie
1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips (although I never measure--I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Cranberry Cheesecake Pie

A good idea for Thanksgiving???

Oreo Chunk Brownies

I will love someone FOREVER if they make me these. :) Don't they sound like the BEST thing ever. I'll let you know how they are when I make them (after my diet is over)

Blueberry Zucchini Bread

This bread was pretty good. It was moist, and easy to make.

3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. flour
1 t. salt
1 t. baking powder
1 1/4 . baking soda
1 T ground cinnamon
1 pint fresh blueberries

Preheat oven to 350*. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Poppyseed Bread

3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
3 eggs
1 1/2 c. milk
1 1/8 c. oil
1 1/2 T. poppy seeds
1 1/2 t. vanilla
1 1/2 t. almond extract
1 1/2 t. butter flavoring

GLAZE
3/4 c. sugar
1/4 c. orange juice
1/2 t. vanilla
1/2 t. almond extract
1/2 t. butter flavoring

Mix together and beat 2 minutes. Bake in 2 large loaf pans (greased) at 350* for 1 hour. As soon as out of oven, pour glaze over bread after poking a few holes in bread with toothpick. Be careful to brush it on slowly so it can be absorbed. Take out of pans when cooled.

Toffee Chocolate Chip Cookies

These cookies were excellent! They are also really good frozen!

2 1/4 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) butter
1/4 c. smart balance margarine (or similar high-quality marg)
3/4 c. white sugar
3/4 c. packed DARK brown sugar (I'm sure you could use dark or regular)
1 t. vanilla
2 eggs
1 c. heath bits
3/4 c. semi-sweet choc. chips* *you can use 1 c. choc. chips
1/4 c. white choc. chips* instead of splitting them.

Preheat oven to 375*. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
Combine brown sugar, sugar, butter, margarine, and vanilla in large bowl until well blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips. And then mix the toffee bits until they're combined. Drop dough onto cookie sheets and bake 8-10 minutes. Allow to cool for 5 minutes, then transfer to cooling rack.

Mock Eclair Cake

Mock Eclair Cake:

Ingredients:

3 Packages of graham crackers
3 cups of milk
1 box instant chocolate pudding
1 box instant vanilla pudding
1 8 oz tub of cool whip
1 chocolate frosting container OR frosting recipe that is below:

FROSTING:

3 TBL Butter
3 TBL Cocoa
1 1/3 cp powdered sugar
1 t. vanilla
3 TBL hot water

Mix each box of pudding with 1 1/2 cups of milk and 1/2 of the cool whip and put into seperate bowls. Layer 9x13 pan with graham crackers. Spread one flavor of pudding on top. Cover that layer with graham crackers. Spread the other flavor of pudding over the top of that. Add one last layer of graham crackers. Mix ingredients for frosting together and spread over the top layer of graham crackers. (or use store-bought frosting. The home-made is much better) Chill overnight or at least 8 hours. Enjoy!!

Irresistible Brownies

3/4 c. butter
2 c. sugar
1 1/2 c. flour
1/2 c. cocoa powder
1/2 t. baking powder
1/4 t. salt
4 eggs
2 t. vanilla
2 c. chocolate chips
1/2 c. chopped nuts (optional)

Preheat oven to 350 degrees. Grease a 9x13 pan. In a medium saucepan over low heat, melt butter. Remove from heat and add remaining ingredients, reserving 1/2 cup of chocolate chips. Pour into baking pan. Sprinkle remaining chocolate chips on top. Bake 30 to 35 minutes.

Scotch-A-Roos

Melt together in a pan..
1 c. karo syrup
1 c. peanut butter
1c. sugar
1 T. butter

6 c. rice krispies
6 oz. butterscotch chips
6 oz. pkg milk chocolate chips

After the butter, syrup, peanut butter, and sugar are melted, add the rice krispies. If still sticky add more rice krispies until desired consistency. Pack tightly in 9x13 pan. Melt chips together and spread on top. Chill, or let set.

My first cake

For my birthday, Glen signed me up for a cake decorating class at Roberts. It has been so much fun and I have learned so much in just the short three week class.

This is the first cake I made. It is chocolate cake (2 tier) with chocolate pudding between the layers. And then chocolate buttercream frosting with fresh strawberries. I took it to a family party and it was a huge hit! I was fairly happy with how it turned out.

Lower Fat Banana Bread

2/3 c. white sugar
1/4 c. margarine, softened
2 eggs
1 c. mashed bananas
1/4 c. water
1 2/3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder


Preheat oven to 350 degrees. Spray one 9x5x3 in. loaf pan with a nonstick cooking spray. In a medium bowl, beat the white sugar and margarine until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended. Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
Bake at 350* for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 min., then remove from pan and let cool on rack. This fread is also excellent if you add mini chocolate chips.

Servings per Recipe: 12
Calories: 169
Total Fat: 4.9g
Cholesterol: 35mg
Sodium: 275mg
Total Carbs: 28.8g
Dietary Fiber: 1g
Protein: 3.1g

Recipe from allrecipes.com

Banana Oatmeal Chocolate Chip Cookies

My mom used to make these type of cookies whenever the bananas would go bad. I have been wanting some for a long time, and I swear everytime I buy bananas I think "this will be the time." Well, the last bananas I bought went bad WAY too fast, so I finally made the cookies. I was too lazy to look for my mom's recipe, so I just searched online and found this recipe. The cookies taste JUST like my mom's. Super fast, super easy, and super yummy! EnJoY!!


BANANA OATMEAL CHOCOLATE CHIP COOKIES

3/4 c. shortening
1 c. sugar
1 egg
1 c. mashed banana
1 3/4 c. oatmeal
1 1/2 c. flour
1/2 tsp. soda
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Chocolate chips

Mix ingredients together and drop by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.