I love marshmallows! I'm pretty sure I discussed that with you already, so I won't bore you with it again but I love marshmallows. The funny thing though, is, I tend to spell it marshmellow instead of mallow...
These cupcakes are chocolate and the frosting is marshmallow. I thought about filling the cupcake with marshmallow cream but decided that was going to take too long, I was on a time line. So what I decided to do is, put marshmallow in the batter and make a marshmallow frosting.
This expriment was for my friends Birthday! Happy 25th Bridget!
The flavor = awesome but as before, the chocolate cake stumped me. I cannot seem to make a chocolate cake that doesn't crumble, any idea how to fix that? Is it better to add more liquid or flour, maybe another egg? I'm still testing to any advice is much appreciated.
Reverting back to two paragrahs, I was on a time line because I was meeting up with my Dad! I hadn't seen my Dad for 2 years, my goodness, never go that long without seeing you family. My visit was awesome, it was only and hour and a half but perfect. RJ and I met my Dad in Charlotte for his flight layover, just enough time for a brown-bagged lunch and then we sent him on his way home. I had to bring these cupcakes for him and I think he lucked out. Yum!
Chocolate Cupcake:
1/4 C. Butter
3/4 C. Sugar
1/4 C Marshmellow Fluff
1/2 tsp Vanilla
1 Egg
1 C. Flour
1/3 C. Cocoa
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 C Sour Cream
1/2 C Milk
Pre heat 325* line 12 cupcake wells
In a bowl wisk together milk and sour cream, set aside.
In another bowl sift together flour, baking powder, baking soda, salt and cocoa, set aside.
In the mixing bowl mix together, sugar butter and fluff. Once combined add vanilla and then the egg. Once those have combined, alternate adding the flour and milk mixtures to the butter mixture. Mix together until just combined. Fill lined cupcake wells till 3/4 full. Bake for 20-25 minutes.
Marshmallow Frosting:
1 C. Crisco
1 1/2 C Marshmallow Fluff
3 C. Powdered Sugar
1 tsp Vanilla
3-4 Tbs Light Cream
Beat together crisco and Fluff. Add vanilla and then alternate adding cream and sugar one cup at a time. Add more or less of all indgredients until its the consistency you like. Frost your cupcakes and enjoy!
I used the left over frosting on Vanilla Cupcakes and it was fabulous :)
Piece!
Wednesday, March 23, 2011
Wednesday, March 16, 2011
Chocolate Chocolate Chip Cookie Dough Cupcakes
Oh yes I did! These are fun-tastically delicious.
Sorry, these pictures were taken like 3 days after I baked them so they did look better, but trust me they are good :)
This post kinda carries over from the last one about my friends baby shower. The reason I still had cake left over was because I brought these to share. You see, I wasn't sure a nine-inch cake would feed 20 people so I made cupcakes. I wanted to make chocolate cupcakes since the cake was a white cake, you know, in case people preferred chocolate to white. As it turns out, most people did prefer chocolate to white... but like I said, it's OK because RJ really liked the confetti cake leftovers
I am not sure if I prefer one cake to the next, I'm what you would call and equal opportunist when it comes to cake, I'll try them all. What about you, do you have a favorite cake? Do you make fun cakes for your friends? Tell me, I'd love to hear.
I wanted to mention that you can use your own favorite chocolate cake mix in this recipe. mine isn't specific to the cupcake. In fact, I would love to know your chocolate cupcake recipe! I'm having the darnedest time finding the best chocolate cake recipe but this one is pretty close.
For the chocolate chip cookie dough center, create the chocolate chip cookie dough truffles from a few posts ago. These, I promise you, will be a hit at your next get together!
Chocolate Cupcake Recipe:
1/4 C. Butter
1/2 C. Oil
1 C. Sugar
11/2 tsp Vanilla
2 Eggs
3/4 C Melted semi sweet chocolate
2 C. Flour
1/3 C. Cocoa
11/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Milk
1/2 C Sour Cream
Preheat 350* Makes18-24 cupcakes
Start by making the truffle dough. Refrigerate and allow the dough to firm to rolling consistency.
In a mixer combine butter, oil, sugar and vanilla.Add one egg at a time until combined then add in melted chocolate. In a separate bowl sift flour, cocoa, baking powder, baking soda and salt. In yet another bowl whisk together milk and sour cream. Now alternate adding the flour and milk mixture to the batter. Once the batter is made it's time to assemble the cupcakes.
Fill lined muffin wells about 1/4 full with the chocolate batter. Take a rolled dough ball and place it in the center of the 1/4 filled muffin well. Then top with enough batter to cover the dough ball.
Bake for 18-20 minutes until a tooth pick comes out clean. Allow cupcakes to cool in the tins for 5 minutes then transfer to a wire rack to cool completely. Frost with chocolate butter cream frosting.
Chocolate Butter Cream Frosting:
1/3 C Butter
1/3 C Cocoa Powder
2 tsp Butter Flavoring or vanilla
3 TBS Milk
3 C Powdered Sugar
In a bowl combine butter, flavoring and cocoa. Gently mix until the butter breaks down. Alternately add the milk and powdered sugar until it becomes the consistency you like.
Frost your cupcakes and enjoy!
Until next time... Piece!
This post kinda carries over from the last one about my friends baby shower. The reason I still had cake left over was because I brought these to share. You see, I wasn't sure a nine-inch cake would feed 20 people so I made cupcakes. I wanted to make chocolate cupcakes since the cake was a white cake, you know, in case people preferred chocolate to white. As it turns out, most people did prefer chocolate to white... but like I said, it's OK because RJ really liked the confetti cake leftovers
I am not sure if I prefer one cake to the next, I'm what you would call and equal opportunist when it comes to cake, I'll try them all. What about you, do you have a favorite cake? Do you make fun cakes for your friends? Tell me, I'd love to hear.
I wanted to mention that you can use your own favorite chocolate cake mix in this recipe. mine isn't specific to the cupcake. In fact, I would love to know your chocolate cupcake recipe! I'm having the darnedest time finding the best chocolate cake recipe but this one is pretty close.
For the chocolate chip cookie dough center, create the chocolate chip cookie dough truffles from a few posts ago. These, I promise you, will be a hit at your next get together!
Chocolate Cupcake Recipe:
1/4 C. Butter
1/2 C. Oil
1 C. Sugar
11/2 tsp Vanilla
2 Eggs
3/4 C Melted semi sweet chocolate
2 C. Flour
1/3 C. Cocoa
11/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Milk
1/2 C Sour Cream
Preheat 350* Makes18-24 cupcakes
Start by making the truffle dough. Refrigerate and allow the dough to firm to rolling consistency.
In a mixer combine butter, oil, sugar and vanilla.Add one egg at a time until combined then add in melted chocolate. In a separate bowl sift flour, cocoa, baking powder, baking soda and salt. In yet another bowl whisk together milk and sour cream. Now alternate adding the flour and milk mixture to the batter. Once the batter is made it's time to assemble the cupcakes.
Fill lined muffin wells about 1/4 full with the chocolate batter. Take a rolled dough ball and place it in the center of the 1/4 filled muffin well. Then top with enough batter to cover the dough ball.
Bake for 18-20 minutes until a tooth pick comes out clean. Allow cupcakes to cool in the tins for 5 minutes then transfer to a wire rack to cool completely. Frost with chocolate butter cream frosting.
Chocolate Butter Cream Frosting:
1/3 C Butter
1/3 C Cocoa Powder
2 tsp Butter Flavoring or vanilla
3 TBS Milk
3 C Powdered Sugar
In a bowl combine butter, flavoring and cocoa. Gently mix until the butter breaks down. Alternately add the milk and powdered sugar until it becomes the consistency you like.
Frost your cupcakes and enjoy!
Until next time... Piece!
Tuesday, March 15, 2011
Confetti Cakes
I'm super excited about this post, it was a long time in the making. I know I have left you all hanging for 12 days (!) yikes, but it was for good reason. You see I was creating a baby shower cake for my dear friend Erin. Per her request, I made confetti cake based on my confetti cupcake recipe. Topped it with vanilla butter cream frosting and sprinkles then covered it in fondant.
If I don't say so myself, it was good :) I was very honored to make this for her I'm excited for her bundle of joy to make it's appearance. I was also anxious for this cake because it was my first fondant cake. I was super pleased.
While the cake was for the shower I had a few slices leftover so I brought them home. RJ was a big fan of this cake, I may make it for his birthday. I feel like this cake opened a door to my creative cake design, now I want to make a million different types of cakes.
I probably should have take a picture of the actual cake, maybe next time but if you make this recipe you an see if before I post :)
1/2 c. Butter
1 C. Sugar
2 Eggs
1 tsp Vanilla
1/2 C. Milk
1 3/4 C. Flour
2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Cream of Tarter
1/2 C. Sprinkles
Preheat oven 350* makes 12 cupcakes or one 9" pan
Beat butter and 3/4 c. sugar until fluffy. In a separate bowl sift flour, baking powder and salt. In another bowl separate the egg yolks from the whites. Add the yolks one at a time to the butter mixture then vanilla. Alternately add flour and milk to butter mixture, start and end with flour. Beat egg whites until peaks form, add cream of tarter and remaining sugar, continue to beat until soft peaks form. Gently fold egg whites into batter. For the sprinkles, dust with a spoonful of flour, make sure all sprinkles have a bit of flour on it and then fold in with the batter. Even divide in cupcake cups or add to pan.
Cupcakes: Bake 17-19 minutes
Cake: Bake 30 minutes
Butter cream
1 C. Butter
2 C. Crisco
1/2 tsp Salt
1 tsp Butter flavoring
1 tsp Vanilla
1/2 tsp Almond
1 lb Powdered Sugar
Beat butter, Crisco and salt until combined. Add flavorings. Gradually add powdered sugar, one cup at a time. You may need to add or lessen the amount of sugar depending on how you like frosting consistency. This recipe makes A LOT of frosting so you will need to lessen it for cupcakes. This frosted two 9" cakes plus I had left overs.
Sprinkle the cupcakes or cake with more sprinkles and enjoy! Yum!
If I don't say so myself, it was good :) I was very honored to make this for her I'm excited for her bundle of joy to make it's appearance. I was also anxious for this cake because it was my first fondant cake. I was super pleased.
While the cake was for the shower I had a few slices leftover so I brought them home. RJ was a big fan of this cake, I may make it for his birthday. I feel like this cake opened a door to my creative cake design, now I want to make a million different types of cakes.
1/2 c. Butter
1 C. Sugar
2 Eggs
1 tsp Vanilla
1/2 C. Milk
1 3/4 C. Flour
2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Cream of Tarter
1/2 C. Sprinkles
Preheat oven 350* makes 12 cupcakes or one 9" pan
Beat butter and 3/4 c. sugar until fluffy. In a separate bowl sift flour, baking powder and salt. In another bowl separate the egg yolks from the whites. Add the yolks one at a time to the butter mixture then vanilla. Alternately add flour and milk to butter mixture, start and end with flour. Beat egg whites until peaks form, add cream of tarter and remaining sugar, continue to beat until soft peaks form. Gently fold egg whites into batter. For the sprinkles, dust with a spoonful of flour, make sure all sprinkles have a bit of flour on it and then fold in with the batter. Even divide in cupcake cups or add to pan.
Cupcakes: Bake 17-19 minutes
Cake: Bake 30 minutes
Butter cream
1 C. Butter
2 C. Crisco
1/2 tsp Salt
1 tsp Butter flavoring
1 tsp Vanilla
1/2 tsp Almond
1 lb Powdered Sugar
Beat butter, Crisco and salt until combined. Add flavorings. Gradually add powdered sugar, one cup at a time. You may need to add or lessen the amount of sugar depending on how you like frosting consistency. This recipe makes A LOT of frosting so you will need to lessen it for cupcakes. This frosted two 9" cakes plus I had left overs.
Sprinkle the cupcakes or cake with more sprinkles and enjoy! Yum!
Thursday, March 3, 2011
Chocolate Chip Cookie Dough Truffles
Wholly goodness, I take back my comment on being a non-chocolate chip cookie girl. After you have these amazing desserts how can you not be?!? MMM...MMM...MMM
I saw this recipe on a blog and did a little research to see if they had created it or if it was a known recipe, turns out Paula Dean made a recipe like this that was pretty popular. I took a little from her recipe and a little from the blog recipe and created what I'm sharing with you.
I love cookie dough, probably almost more than actual cookies, but I don't know... I love cookies. I get my sweet tooth from my Dad, I'm pretty sure anyway. It was lucky for him that he found my Mom, she is an amazing baker! Now, I'm positive my Dad got his sweet tooth from his Dad, clearly this a gene that is easily passed down from one generation to the next. :) My Dad loves cookies so we always had cookies at home growing up and you know what that means... cookie dough!
For dessert I think 3 cookies is the perfect amount. What about you? Do you put a cap on your cookie intake? For these truffles you'll probably have to cut yourself off, they are too easy to eat. Pop-able little bites:
1/2 c Butter (browned)
1/4 c Sugar
3/4 c Brown Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 c Milk
2 c Flour
1 3/4 c Mini Chocolate Chips (semi sweet)
1/2 tbs Shortening
Brown butter in a pan over low-med heat. In a bowl combine sugars, salt and vanilla. Once butter has been browned, you'll know when it starts to get a little bubbly and frothy, add to sugars. Mix on low add milk and flour. Once everything is almost combined add 1/2 c. of the mini chips, finish mixing.
Line a cookie tray or two with wax paper. Flour your fingers and palms and begin rolling 1 inch balls with the dough. Place the dough balls on the wax paper and place in freezer for at least 30 minutes. In a microwave safe bowl add the remaining chips and shortening, cook for 1 min. Remove the bowl and stir ingredients, if not smooth, place back in the microwave for at least 30 seconds, continue this process until chocolate is smooth.
Once the chocolate is smooth, begin dipping and covering the dough balls. Place them on the wax paper and place back in the freezer to firm up.
You can serve these straight out of the freezer or warm. Either way they are delicious!
I saw this recipe on a blog and did a little research to see if they had created it or if it was a known recipe, turns out Paula Dean made a recipe like this that was pretty popular. I took a little from her recipe and a little from the blog recipe and created what I'm sharing with you.
I love cookie dough, probably almost more than actual cookies, but I don't know... I love cookies. I get my sweet tooth from my Dad, I'm pretty sure anyway. It was lucky for him that he found my Mom, she is an amazing baker! Now, I'm positive my Dad got his sweet tooth from his Dad, clearly this a gene that is easily passed down from one generation to the next. :) My Dad loves cookies so we always had cookies at home growing up and you know what that means... cookie dough!
For dessert I think 3 cookies is the perfect amount. What about you? Do you put a cap on your cookie intake? For these truffles you'll probably have to cut yourself off, they are too easy to eat. Pop-able little bites:
1/2 c Butter (browned)
1/4 c Sugar
3/4 c Brown Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 c Milk
2 c Flour
1 3/4 c Mini Chocolate Chips (semi sweet)
1/2 tbs Shortening
Brown butter in a pan over low-med heat. In a bowl combine sugars, salt and vanilla. Once butter has been browned, you'll know when it starts to get a little bubbly and frothy, add to sugars. Mix on low add milk and flour. Once everything is almost combined add 1/2 c. of the mini chips, finish mixing.
Line a cookie tray or two with wax paper. Flour your fingers and palms and begin rolling 1 inch balls with the dough. Place the dough balls on the wax paper and place in freezer for at least 30 minutes. In a microwave safe bowl add the remaining chips and shortening, cook for 1 min. Remove the bowl and stir ingredients, if not smooth, place back in the microwave for at least 30 seconds, continue this process until chocolate is smooth.
Once the chocolate is smooth, begin dipping and covering the dough balls. Place them on the wax paper and place back in the freezer to firm up.
You can serve these straight out of the freezer or warm. Either way they are delicious!
Wednesday, March 2, 2011
Snickerdoodle Cupcakes
For a few months most of my baking consisted of cupcakes. I thought it was a safe and easy route, and then I got bored and decided to venture out. But this recipe is one of my favorites!
Almost all of my life I considered myself a chocolate chip cookie girl, but then one day I had a revelation. When given the opportunity with a tray of cookies, most times I reach for a spice or molasses cookie... I couldn't believe it! I didn't know who I was....
just kidding but still.
Anywho, during this time of confusement I wanted to incorporate my new revelation to what I was baking, cupcakes. I love snicker doodle cookies, it's a cinnamon sugar cookie, FABULOUS! So, I made this delicious cupcake and topped it with cinnamon cream cheese frosting.
1 1/2 c. Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1/2 c. Butter
1 tsp Vanilla
2 Eggs
1/2 c. Buttermilk
1 c. Sugar
Preheat oven 350* Line 12 muffin wells
Sift together flour,baking soda, cinnamon, and salt.
In a mixer fluff butter and add sugar combine to light and fluffy. Add vanilla combine and scrap edges. Add eggs one at a time and scrape edges as necessary. Alternately add flour and buttermilk, starting and ending with the flour. Once, just combined fill muffin wells. If you want to, sprinkle some cinnamon and sugar on top.
Bake for 20-25 minutes. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack for the remaining cooling period.
Cinnamon Cream Cheese Frosting
4oz Cream Cheese
1/2 c. Butter
1 tsp. Vanilla
3 TBS Milk
1 tsp Cinnamon
3 c. Powdered Sugar
In a bowl, beat together cream cheese and butter. Once combined add vanilla and cinnamon. Slowly begin alternating milk and powdered sugar into mix.
Frost the cupcakes and sprinkle with some more cinnamon and sugar.
You can never have too much cinnamon and sugar!
Almost all of my life I considered myself a chocolate chip cookie girl, but then one day I had a revelation. When given the opportunity with a tray of cookies, most times I reach for a spice or molasses cookie... I couldn't believe it! I didn't know who I was....
just kidding but still.
Anywho, during this time of confusement I wanted to incorporate my new revelation to what I was baking, cupcakes. I love snicker doodle cookies, it's a cinnamon sugar cookie, FABULOUS! So, I made this delicious cupcake and topped it with cinnamon cream cheese frosting.
1 1/2 c. Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1/2 c. Butter
1 tsp Vanilla
2 Eggs
1/2 c. Buttermilk
1 c. Sugar
Preheat oven 350* Line 12 muffin wells
Sift together flour,baking soda, cinnamon, and salt.
In a mixer fluff butter and add sugar combine to light and fluffy. Add vanilla combine and scrap edges. Add eggs one at a time and scrape edges as necessary. Alternately add flour and buttermilk, starting and ending with the flour. Once, just combined fill muffin wells. If you want to, sprinkle some cinnamon and sugar on top.
Bake for 20-25 minutes. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack for the remaining cooling period.
Cinnamon Cream Cheese Frosting
4oz Cream Cheese
1/2 c. Butter
1 tsp. Vanilla
3 TBS Milk
1 tsp Cinnamon
3 c. Powdered Sugar
In a bowl, beat together cream cheese and butter. Once combined add vanilla and cinnamon. Slowly begin alternating milk and powdered sugar into mix.
Frost the cupcakes and sprinkle with some more cinnamon and sugar.
You can never have too much cinnamon and sugar!
Saturday, February 26, 2011
Toasted Marshmallow Milkshakes
As many of you know, I am a camping girl. I grew up around camping... literally, my parents owned a campground and we lived on the premises. But don't worry we lived in a house, not a 5th wheel :) It was great, I loved all the people and all of the campfires, especially the s'mores! One day I had s'mores cereal for breakfast, regular s'mores for lunch and a s'more pie for dessert... it's OK I was young and had a high metabolism.
I'm sure you get the drift, I like marshmallows, especially when toasted over a campfire. Do you like s'mores? Did you make them camping or just in the microwave? Did you ever go camping? What is your favorite camping story? I have millions of them. RJ on the other hand, has none... :-( poor lad's never been and has no desire to go. In fact the first time he ever had a real campfire s'more was with me, I forced him to sit outside by a campfire and roast a marshmallow. He may or may not admit that to you, but it wonderful.
Moving along I also love milkshakes. This is the time of the year when Shamrock Shakes show up at McDonald's, for those of you who have not had one a Shamrock Shake is basically a minty vanilla shake and it is fabulous. When I moved to Raleigh, RJ and I searched high and low to find a Mickey D's that had one, but no such luck... UNTIL today when I found a location that supposedly has them, I will keep you updated.
So with those details in mind I bring you to the toasted marshmallow milkshake. I originally heard of this concoction on food network but forgot about it. Then I was surfing through some food blogs and someone mentioned on their site. I decided it was my turn to make it. Now you could probably use this recipe with marshmallows toasted over an open fire, but since I live in a town home, the HOA will not let me have a fire pit... *sigh* so I use the broiler.
1 C Vanilla Bean ice ream
3/4 C Milk
1/4 C Light Cream
1/2 tsp Vanilla extract
5-8 Toasted Marshmallows
On a cookie sheet lined with tin foil, place 5 - 8 regular sized marshmallows. Turn your broiler on to low. Once the oven starts to heat up place your marshmallows in there. Keep your eye on them, they toast up quickly. You will want a little charring, but mostly keep them golden brown. If necessary rotate the cookie tray after browning starts. Remove from broiler and allow them to cool.
In a blender add all other ingredients. Once marshmallows have cooled add 3 or 6 of them to the blender. Blend all the ingredients till they are your desired consistency. If your mixture is too thick add more milk, if it's too thin, add more ice cream. Pour into a glass and garnish with the left over toasted marshmallows.
These are soo good I think I will make one when I get home :) Enjoy.
Piece
I'm sure you get the drift, I like marshmallows, especially when toasted over a campfire. Do you like s'mores? Did you make them camping or just in the microwave? Did you ever go camping? What is your favorite camping story? I have millions of them. RJ on the other hand, has none... :-( poor lad's never been and has no desire to go. In fact the first time he ever had a real campfire s'more was with me, I forced him to sit outside by a campfire and roast a marshmallow. He may or may not admit that to you, but it wonderful.
Moving along I also love milkshakes. This is the time of the year when Shamrock Shakes show up at McDonald's, for those of you who have not had one a Shamrock Shake is basically a minty vanilla shake and it is fabulous. When I moved to Raleigh, RJ and I searched high and low to find a Mickey D's that had one, but no such luck... UNTIL today when I found a location that supposedly has them, I will keep you updated.
So with those details in mind I bring you to the toasted marshmallow milkshake. I originally heard of this concoction on food network but forgot about it. Then I was surfing through some food blogs and someone mentioned on their site. I decided it was my turn to make it. Now you could probably use this recipe with marshmallows toasted over an open fire, but since I live in a town home, the HOA will not let me have a fire pit... *sigh* so I use the broiler.
1 C Vanilla Bean ice ream
3/4 C Milk
1/4 C Light Cream
1/2 tsp Vanilla extract
5-8 Toasted Marshmallows
On a cookie sheet lined with tin foil, place 5 - 8 regular sized marshmallows. Turn your broiler on to low. Once the oven starts to heat up place your marshmallows in there. Keep your eye on them, they toast up quickly. You will want a little charring, but mostly keep them golden brown. If necessary rotate the cookie tray after browning starts. Remove from broiler and allow them to cool.
In a blender add all other ingredients. Once marshmallows have cooled add 3 or 6 of them to the blender. Blend all the ingredients till they are your desired consistency. If your mixture is too thick add more milk, if it's too thin, add more ice cream. Pour into a glass and garnish with the left over toasted marshmallows.
These are soo good I think I will make one when I get home :) Enjoy.
Piece
Thursday, February 24, 2011
Fluffernutter Bars
If some of you are wondering what a fluffernutter is, well you just haven't lived till you you've had one! HA! Just kidding but they are fabulous. A fluffernutter is a peanut butter marshmallow sandwich, used with fluff, you know that marshmallow in a jar and a peanut butter of your choice ( I choose creamy Jif). This was my sandwich of choice growing up, my mom made them best!
A flufflernutter bar is a peanut butter cookie layered with marshmallows. I literally can't stop eating them, it's a problem...
Here's the deal, I needed to buy marshmallows to make toasted marshmallow milkshakes (different post) and I had half a bag of marshmallows left over... what to do I ask myself? What would you make with marshmallows? I pondered on what flavor I liked with marshmallows and I came up with peanut butter.
Now I'm not a huge fan of peanut butter cookies but I love peanut butter, weird, maybe but it's the truth. Oh and I'm definitely not a fan of chunky peanut butter, I'm too against getting a bad peanut. YIKES!
Anyways these are very very good :)
1 C. Butter (2 sticks)
1/2 C. Sugar
1/2 C. Melted marshmallows
1 C Brown Sugar
2 Eggs
2 tsp Vanilla
1 C. Peanut Butter
2 1/2 C. Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
Preheat oven 350*
In a separate bowl sift flour, salt, baking powder and baking soda.
Start beating butter (I melted my butter and it works just fine if you don't have time to soften your butter) Once that is fluffy add sugar and brown sugar. In a microwave melt marshmallows, once out 30 seconds or so add to butter sugar mixture. The marshmallow may be make mixture lumpy, that's fine it will beat out. Add eggs one at a time and then vanilla. Now add the peanut butter. Gradually add in the flour mixture till combined.
Grease the bottom of a 6x9 cake pan, you may not have to but I did, I didn't want to risk it. Press half of the cookie mixture into the pan. Now with your marshmallows, cut them into halves or thirds (I did thirds) and put one layer on top of the cookie. With the second half of the cookie mix press on top of the marshmallows. Make sure all of the marshmallows are covered, if you don't they could burn!
Place in the oven and bake for 25 minutes. Let it completely cool before cutting into.
You may need to serve in little pieces, it's kind of sweet, but oh so good you may eat the whole pan.
Until next time, Piece!
A flufflernutter bar is a peanut butter cookie layered with marshmallows. I literally can't stop eating them, it's a problem...
Here's the deal, I needed to buy marshmallows to make toasted marshmallow milkshakes (different post) and I had half a bag of marshmallows left over... what to do I ask myself? What would you make with marshmallows? I pondered on what flavor I liked with marshmallows and I came up with peanut butter.
Now I'm not a huge fan of peanut butter cookies but I love peanut butter, weird, maybe but it's the truth. Oh and I'm definitely not a fan of chunky peanut butter, I'm too against getting a bad peanut. YIKES!
Anyways these are very very good :)
1 C. Butter (2 sticks)
1/2 C. Sugar
1/2 C. Melted marshmallows
1 C Brown Sugar
2 Eggs
2 tsp Vanilla
1 C. Peanut Butter
2 1/2 C. Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
Preheat oven 350*
In a separate bowl sift flour, salt, baking powder and baking soda.
Start beating butter (I melted my butter and it works just fine if you don't have time to soften your butter) Once that is fluffy add sugar and brown sugar. In a microwave melt marshmallows, once out 30 seconds or so add to butter sugar mixture. The marshmallow may be make mixture lumpy, that's fine it will beat out. Add eggs one at a time and then vanilla. Now add the peanut butter. Gradually add in the flour mixture till combined.
Grease the bottom of a 6x9 cake pan, you may not have to but I did, I didn't want to risk it. Press half of the cookie mixture into the pan. Now with your marshmallows, cut them into halves or thirds (I did thirds) and put one layer on top of the cookie. With the second half of the cookie mix press on top of the marshmallows. Make sure all of the marshmallows are covered, if you don't they could burn!
Place in the oven and bake for 25 minutes. Let it completely cool before cutting into.
You may need to serve in little pieces, it's kind of sweet, but oh so good you may eat the whole pan.
Until next time, Piece!
Subscribe to:
Posts (Atom)