Better Than Box Brownies
Source:  Brown Eyed Baker

Brown Eyed Baker is one of my favorite site.  I get emails from this site throughout the week.  Often recipes pop up that pique my interest.  This brownie recipe was no different.  When I needed a treat for my boys having some friends over this was my 1st choice.  It didn't disappoint.  It makes me wonder why I'd ever buy a box mix.

Better Than Box Brownies

Ingredients

⅓ (28 grams) cup Dutch-processed cocoa
½ cup + 2 tablespoons (148 ml) boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (57 grams) unsalted butter, melted
½ cup plus 2 tablespoons (140 grams) vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups (496 grams) granulated sugar
1¾ cups (248 grams) all-purpose flour
¾ teaspoon salt
1 cup (170 grams) semisweet chocolate chips

Directions

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

4. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Chewy Brownies

Brownies from scratch?? Like the chewy kind from the box??? No mixer needed??? Yes! Please!! I love making things from scratch! These are really good! It's so great to know all of the ingredients going into our treats! Made these for our 2nd anniversary as a treat! (Complimented them with peppermint ice cream!!) Thanks to the Brown Eyed Baker blog for sharing this recipe ~~ and thanks to my friend J for testing them first!!


Chewy Brownies
Source: Brown Eyed Baker
Makes 24 Brownies

Ingredients
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Directions
1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook’s Illustrated, March & April 2010 issue)

S'mores Stuffed Brownies

AHH~~ s'mores! Who doesn't love them. Friends were passing around this recipe - I had to try them. They didn't disappoint! I've already made them twice! Thanks to the Picky Palate blog for such great instructions and pictures! So easy and SO good!

S'mores Stuffed Brownies
Source: Picky Palate

Ingredients
Batch Prepared in 8×8 inch baking pan
1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

Directions
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.
12 brownies

Note: Be sure to bake long enough ~ they first time I made these I didn't bake them the full 45 minutes & they didn't set as well.

Fresh Strawberry Ice Cream

The very berry month of May! Notice lots of strawberry recipes?? I love 'em! Almost as much as I love using my Kitchenaide Ice Cream Maker! Anyone with a Kitchenaide must invest in the ice cream attachment. Another easy, eggless recipe!



Fresh Strawberry Ice Cream
Source: Based on a recipe from Gourmet, August 2009

Ingredients
1 pound of strawberries, hulled and halved
1 ½ cup sugar
¾ tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 cup whole milk

Directions
In a large bowl, coarsely mash strawberries with lemon juice, sugar and salt using a potato masher. Let stand, stirring and mashing occasionally, 10 minutes.
Using a ladle, transfer half of the strawberry mixture to blender along with cream and milk and puree till smooth. Return strawberry cream to bowl with rest of strawberries and chill till cold, 3-6 hours.
Freeze mixture in ice cream maker according to maker’s directions. This usually takes 25 minutes to 1 hour. (If this is your first attempt at ice cream, give yourself more time to avoid emotional turmoil before a dinner party.) Transfer to an airtight container and place in the back of the freezer to firm up, at least 1 hour.
Makes 1.5 quarts. Keeps in freezer up to 1 week.

Sugar Cookie Bars

Sugar Cookies without the rolling pins, cookie cutters, etc.... Brilliant!! Thanks to my friend Jennifer for sharing this recipe! The recipe can be decorated for many different holidays, events ~ or made just because! Sugar Cookies without all of the fuss!



Sugar Cookie Bars
Source: The Repressed Pastry Chef

Ingredients
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Directions
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
Ingredients
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Directions
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie, then cut into bars.

Bay View Cream Biscuits

A girls trip to a lovely bed & breakfast in Portsmouth, NH led me to this great versatile recipe. And it's SO easy to make... I've used it for breakfast with jelly, strawberry shortcakes or dinner rolls. Each time it fit the bill. And everytime I've made it I have great memories of a great weekend with the girls!

Bay View Cream Biscuits
Source: Portsmouth Harbor Inn & Spa

Ingredients
2C flour
1 Tbs baking powder
2 tsp sugar
1 tsp salt
1.5 C heavy cream

Directions
Preheat the oven to 425F
Combine the dry ingredients with a fork. Slowly add the cream stirring constanly. Gather the dough together – if it seems dry add a little more cream.

Place the dough on a lightly floured board and knead 4-5 times. Pat the dough into rectangle that is about 1 inch thick. Cut into 12 pieces and place on baking sheet.
Bake for 12 minutes until the tops are lightly browned.
ENJOY

Orange Yogurt Cake

Sometimes I run into a recipe that I really want to make pronto. This struck my attention. And it was worth it! Yum! Notice the piece cut off before the picture - It smelled so good baking! This is a delicious, moist, refreshing cake. Do try it!

Orange Yogurt Cake
Source: Baked Perfection Blog

For the cake:

1 cup fat free Greek yogurt
1 cup granulated sugar
3 large eggs
Zest of 3 oranges
1 tsp real vanilla extract
¼ tsp salt
½ cup melted butter
2 teaspoons baking powder
1 ½ cups all purpose flour

Preheat the oven to 350 degrees. Butter and flour a loaf pan.

In a medium bowl, mix together the baking powder and flour. In a seperate large bowl, beat together the granulated sugar, eggs, orange zest, vanilla extract, salt, and butter. Stir in the yogurt until combined. Add the flour mixture and mix until combined, being careful not to over mix.

Pour the cake batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.

For soaking warm cake:

1/3 cup fresh squeezed orange juice
1 Tablespoon granulated sugar

While the cake is cooking, add the orange juice and granulated sugar to a small sauce pan. Cook over medium high heat, stirring occasionally, until the sugar is melted and the liquid is mainly clear. About 5 minutes. Remove from heat and cool to room temperature.

Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.

For glazing cooled cake:

1 cup powdered sugar
2 Tablespoons fresh squeezed orange juice
2 teaspoons Orange Zest

Mix together powdered sugar and orange juice. Spoon glaze over the top and garnish with orange zest; let the cake set up overnight before serving.

Mock Chocolate Eclair

From the recipe box of my mom. This dessert has become a favorite of mine to make for a group or if I am charged with taking a dessert somewhere. It's light, easy to make & delicious. Why don't you give it a try.

Mock Chocolate Eclair

Ingredients
2 wrapped packages of graham crackers
2 packages vanilla instant pudding & pie filling
3 cups skim milk
1/2 8 oz. container of fat-free whipped topping

Directions
Layer the bottom of a 13X9X2 inch dish with 1/3 of the graham crackers

In a mixing bowl, beat pudding with milk until thick, let stand. Fold in whipped topping.

Spread 1/2 of pudding on cracker layer.

Add another layer of cracker. Follow with the remainder of the pudding mixture. Top with the remaining crackers

Spread with chocolate icing or a chocolate topping.

Refrigerate. Can do overnight.

We usually make this chocolate topping...
Chocolate Topping

1/4 cup cocoa
2/3 cup sugar
1/4 cup milk
1 TBSP vanilla extract
1 TBSP margarine

Combine cocoa, sugar and milk in a saucepan. Bring to a boil.
Remove from heat and add vanilla and margarine.
Let cool slightly and poor over top of the graham crackers.

Pumpkin Blondies

I am always looking for good pumpkin recipes in the fall. This did not disappoint - it's a bonus when you have all of the ingredients on hand. I frozen these and plan to serve at a girls night next weekend.

Pumpkin Blondies

Source: Annie's Eats

Ingredients

2 cups all-purpose flour
1 tbsp. pumpkin pie spice (see note)
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips

1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Directions

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off foil and using a sharp knife, cut into 24 squares.

If you don't have pumpkin pie spice on hand - I dug this up as a way to make from spices:
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend.
Makes 1 teaspoon of pumpkin pie spice.

Peanut Butter Frosting

The perfect complement to the Reese's Cup Chocolate Peanut Butter Cake ~ and I am sure so many other things....

Peanut Butter Frosting

Source: Food Network/Ina Garten

Ingredients

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Directions

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Reese's Cup Chocolate Peanut Butter Cake

So, for Ben's birthday ~ I decided I wanted to make a cake. After much searching, I settled on this one. And WOW! was it a good choice! It may be my baking masterpiece to date. Rave reviews from the whole family. Happy Birthday Ben!

Reese's Cup Chocolate Peanut Butter Cake

Source: Annie's Eats

Ingredients

For the cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
For decorating
1 ½ – 2 batches peanut butter frosting
Miniature Reese’s cups, halved and/or chopped

Directions

1. For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans. 4. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
5. To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Blackberry Lime Sorbet

I've continued to look for things to use the ice cream attachment. I discovered this recipe from a great blog: Annie's Eats. My 1st try at sorbet. Loved this ~! Perfect for a hot summer day! Flavors I love.

Blackberry Lime Sorbet
Source: The Perfect Scoop by David Lebovitz

Ingredients
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

Directions
In a small saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender of food processor with the simple syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Easy Mint Chocolate Chip Ice Cream

So I splurged on the Kitchenaide Ice Cream attachment. A good investment. It is very easy to use. It is going to be so much fun to experiment with some yogurts, ice cream and sorbet. I admit to one minor flub due to my lackadaisically reading the directions. But take #2 yielded some great Mint Chocolate Chip!

Easy Mint Chocolate Chip Ice Cream

Source: Allrecipes.com

Ingredients

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. peppermint extract

3 drops green good coloring (optional)

1 cup miniature semisweet chocolate chips (I used regular chips & chopped them up)

Directions

In a large bowl, stir together the milk, cream, sugar, salt, vanilla & peppermint extracts until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips (I added it much later). After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for hours.

Raspberry Trifle

When you get a cool trifle bowl for a wedding gift, you must find a way to work it in.  I made this for a picnic at my parents house.  It got rave reviews.  Even drew comparisons to a Dairy Queen blizzard.  Who knew?  It was very good.

Raspberry Trifle

Source:  allrecipes.com

Ingredients

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8oz) packages cream cheese, softened

2 tsp. lemon juice

1 1/2 tsp. vanilla extract

1/2 cup white sugar

1 (10.75 oz) package prepared pound cake

2 (10 oz. packages frozen raspberries, thawed

2 TBSP. unsweetened cocoa powder, for dusting

Directions

1.  In a medium bowl, beat cream with 1/4 cup sugar until a stiff peaks form.  In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.  Fold 2 cups of whipped cream into cream cheese mixture.  Reserve remaining whipped cream.

2.  Slice pound cake into 18 1/2 inch slices.  Drain raspberries, reserving juice.  Line the bottom of a 3 quart glass bowl or trifle bowl with one third of the cake slices.  Drizzle with some raspberry juice.  Spread one-fourth of the cream cheese mixture over cake.  Sift one fourth of the cocoa over that.  Sprinkle with 1/3 of the raspberries.  Repeat layers twice.  Top with remaining cream cheese mixture, whipped cream and sifted cocoa.  Cover and refrigerate 4 hours before serving.

Double Chocolate Cherry Brownies

I am going through a stage where I'd much rather 'home make' something, than use a box. So from a cooking class with Rania Harris these brownies fit the bill. They have a little bit of a different taste ~ I'd say a more sophisticated brownie. And they are super easy to make - only a saucepan & no beaters.

Double Chocolate Cherry Brownies
Source: Rania Harris

Ingredients
3/4 cup butter ( I used the I Can't Believe It's Not Butter baking sticks ~ turned out fine)
6 ounces unsweetened chocolate - chopped
2 1/2 cups sugar
4 eggs
1 egg yolk
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup + 2 TBSP flour (for baking dish)
1 tsp. cinnamon
1 coup halved dried cherries (pitted)
1 cup semi sweet chocolate chips

Directions

Preheat oven to 350 Degrees.

Butter & flour a 13x9 glass baking dish.

Melt butter & unsweetened chocolate in a heavy large saucepan over low heat, stirring until smooth. Remove from heat.

Mix in sugar. Mix in eggs 1 at a time, then the yolk. Add extracts, and then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.

Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted comes out with a few crumbs, about 35 minutes.

Cool on rack. Cut into 16 or 32 pieces.

The Terrible Cake!!!

A Pittsburgh Steeler Super Bowl Bash - would not be complete without a Terrible Cake!! I'd like to think it somehow contributed to the Steeler becoming Super Bowl Champs?!?! Excuse my poor art skills and trust me - the taste... Good! Thanks to Erin's Food Files for the recipe!

The Terrible Cake: AKA - Oreo-like Cake

Hershey's Deep Dark Chocolate Cake
from Hershey's Recipes, as seen on Erin's Food Files

Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
6 Oreos crushed

Heat oven to 350°F. Grease and flour two 9-inch round pans or a rectangular baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes (I baked closer to 35 to 40 minutes because I used a rectangular pan) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost, then top with crushed Oreos (I omitted oreos & 'steeler'ed' mine out!)

White Chocolate Frosting
Source: Erin's Food Files

Ingredients

around 4-6 oz white chocolate
1 stick butter
1 tsp vanilla
3-4 cups powdered sugar
a couple splashes of milk

Directions
Melt chocolate over double boiler. Meanwhile cream butter. Once chocolate has melted add to butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in milk and sugar until frosting reaches desired consistency.

Yellow food coloring helped make ours the desired team colors!

Chocolate Football Crispies

I saw this recipe and knew it'd be a part of our Super Bowl party. My husband didn't make me feel good he could tell what they were - my 2 year old nephew comes in & announces right away - Footballs! Gotta love him! These were a hit at the party. Thanks to Good Things Catered for sharing.

Chocolate Football Crispies

Source: Kraft, Good Things Catered Blog

Ingredients

6 squares semi-sweet baking chocolate

1/2 cup light corn syrup

1 TBSP butter

1/2 tsp. vanilla

4 cups Cocoa Pebbles Cereal

white decoration gel

Directions

- Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2 1/2 min., stirring after 1 ½ min.

-Blend in vanilla.

-Add cereal, mix well.

-Let cool 10 min and then shape into football shapes on parchment with moistened hands.

-Let cool completely and use decorating gel to add lacings.

-Let stand until gel is firm.

Peanut Butter Brownie Cups

Looking for something to satisfy the sweet tooth but very quick and easy to make. This fits the bill!

Ingredients
1 (18 1/2 oz) package of chewy fudge brownie mix (and what goes into making brownies)
Miniature peanut butter cups or peanut butter chips

Directions
1. Preheat oven to 350 F.
2. Line 24 regular muffin cups with paper cupcake liners. (I didn't get this many - maybe 18)
3. Prepare the brownie mix according to the package - using the instructions for cake-like brownies.
4. Fill the cups 1/2 full of brownie batter.
5. Press 1 peanut butter cup (or 1 TBSP peanut butter chips) into the batter until the top edge of the batter matches the top edge of the peanut butter cup.
6. Bake 18-20 minutes, until set.

Source: Paula Deen, Food Network

Vanilla Cupcakes/Vanilla Icing

Another crack at some cupcakes for some young guests today. And to use my loved cupcake carrier. This recipe was dubbed as the best cupcake ever. I have to agree it is really good. Very versatile as the icing can be dyed many colors or decorated with various sprinkles. NFL playoff weekend starting - black & gold sprinkles were the order of the day in our house.

Cupcakes

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 tsp. vanilla extract

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes - I actually had quite a bit left over after having iced 2 dozen cupcakes

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Peppermint Mocha Cupcakes

I was looking for something sweet to eat & have been loving making cupcakes. Could it be that I was given a great cupcake holder for my wedding shower?? When I saw this recipe on this blog - I had to make it. I really like these ~~ the icing was great. Glad to have found this recipe.

Mocha Cupcakes
adapted from Taste of Home
1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Peppermint Frosting
1 cup (2 sticks) butter, softened
2 teaspoons peppermint extract (You could decrease this to 1 tsp for more subtle peppermint flavor)
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk
4 candy canes crushed

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add Peppermint Extract; mix well.

Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Last, add in crushed peppermint bits. Store in refrigerator up to 2 weeks. Rewhip before using.