So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
4. Add the second egg and mix until combined, about 4-5 strokes.
5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
7. Fill liners 2/3 full and bake for 18-20 minutes.
8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

It was a blondie of sorts.  A cookie bar.  Inside it had chocolate and marshmallow… and it got me to thinking, why haven’t I made more blondies before?

Since I had these two beautiful  jars of homemade peanut butter that I had just whipped up… I knew this was a perfect opportunity to make some peanut butter blondies!

The grocery store had a huge sale on it’s holiday bags of chocolate… so I picked up a couple bags of Hershey’s Chocolate Chunks for only $1 each today… so I knew I had to include some chocolate with the peanut butter!

This recipe makes a ton of peanut butter chocolate chunk blondies…. so be prepared to share!

Peanut Butter & Chocolate Chunk Blondies
Makes 12 large squares… more if you cut them smaller

1/2 cup unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup homemade peanut butter (see my recipe!)

2 eggs
1tsp vanilla

1/4 cup milk

2 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1 cup + 1/4 cup chocolate chunks

1. Preheat your oven to 350 F degrees.  Great a 9×13 metal pan with shortening or butter.
2. In a medium sauce pan, melt together the butter and brown sugar on medium heat… whisking often.
3. Once melted, remove from heat and whisk in the peanut butter.  Whisk until all the peanut butter has melted.  Set aside to cool as you prepare the flour.
4. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
5. Whisk the eggs and vanilla into the butter/sugar mixture.
6. Make a well in the middle of the flour and pur the butter/sugar mixture in.  Using a spatula, fold the butter/sugar into the flour about 6-7 strokes.
7. Add the milk and fold 4-5 more strokes.   You just want to barely combine the ingredients, making sure to scrape the bottom and sides of the bowl.
8. Dump in the chocolate chips and fold until combined.
9. Pour the thick batter into your prepared pan and spread to the edges.  Top with the remaining 1/4 cup of chocolate chunks.
10. Bake 25-30 minutes or until the top and edges have turned a golden brown.  Allow to cool in the pan before cutting into squares.
11. Drizzle with extra peanut butter, serve with a big glass of milk and enjoy!

With just a few ingredients… I already had everything I needed in my pantry to whip up a batch of peanut butter!

I couldn’t help myself after I finished making this batch… I had to slather some on a piece of bread and devour it.  Smooth, creamy, rich, full of peanut flavor! SO GOOD!

Run to the store if you don’t have all of these ingredients and whip up a batch for yourself… you seriously won’t regret it.

Homemade Honey-Roasted Peanut Butter
Makes 4 cups of peanut butter

6 cups dry roasted peanuts in sea salt
12 tbsp canola oil
8 tbsp sugar
scant 1/4 cup honey

1. Preheat oven to 375 F degrees.  Place peanuts on a cookie sheet and roast for at least 10 minutes.  You want the oils to begin releasing in the nuts and for them to brown slightly.
2. In your food processor, place the roasted nuts and blend on low speed for 30 seconds.  Turn speed to high and blend another 30 seconds.
3. 
4. Add the sugar and 10 tbsp of the oil and blend on high for 1 minute.
5. Add the honey and blend on high for 1 minute.
6. If at this point the mixture seems really thick, like a paste, add the remaining 2 tbsp oil and blend for 1 more minute.
7. 
8. Now, if you like your peanut butter chunkier, thicker… leave it like it is.  If you want a smoother, creamier peanut butter then turn on the food processor on high and go read a magazine for the next 4-5 minutes.  Come back and you’ll have super smooth, creamy, rich peanut butter!
9. 
10. Store in a jar with a lid for easy access!

And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

I asked my BFF baker friend, Carrie Fields of Fields of Cake, what recipe I should use to make such brownie and she led me to the most amazing brownie I have ever tasted. Seriously, this brownie is AH-MAH-ZING!

It’s thick, moist, chewy and so chocolately that you neeeeeeed the whipped cream and peanut butter sauce to balance out the awesomeness of the chocolate.

And let me tell you about this peanut butter sauce. OH MY GAWG. I just want to eat spoonfuls of it. And really, can’t wait to buy some ice cream to top it with. You can use this sauce on ANYTHING. SO GOOD.

So, thanks to Steffen for wanting brownies and thanks to Carrie for the recipes! I changed things up just slightly, but for the most post… the recipes are all Carries!

Enjoy!

Dark Chocolate Brownies
Adapted from Fields of Cake

1 1/4 cups flour
1 tsp salt
2 tbsp cocoa powder
14 ounces quality dark chocolate (85%), chopped coarsely
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract

1. Preheat oven to 350 F degrees. Butter the sides and bottom of a glass or light colored metal pan 9×13 pan.
2. In a medium bowl, whisk together the flour, the salt, and cocoa powder and set aside.
3. Using a large double boiler, melt together the chopped dark chocolate, cubed butter and instant espresso powder.  Stirring occasional until melted and completely combined.  Turn the heat off, but leave on the burner and keep the bowl on the double boiler.
4. Add the sugars and whisk until combined.  Remove from heat and cool for 10 minutes or until it comes to room temperature.
5. Add three eggs, whisk just until combined.  Add the remaining two eggs and whisk only until combined.
6. Gently stir in the vanilla.  Do not overmix the batter or the brownies will turn out cakey.
7. Fold the flour mixture to the wet mixture just until all the flour has become wet and just combined.  Again, DO NOT OVERMIX.
8. Pour the mixture into your buttered baking dish.  Using a tapered spatula, gently spread the batter into the corners of the pan, smoothing out the top.
9. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.  Rotate pan half way through baking. Do not over bake.
10. Allow to cool in pan completely before cutting and serving.
11. Serve with unsweetened fresh whipped cream and peanut butter sauce drizzled over the top.

Peanut Butter Sauce
Adapted from Fields of Cake

1 cup sugar
½ cup honey
½ cup water
1 tsp salt
4 tbsp unsalted butter
2/3 cup heavy whipping cream
3/4 cup peanut butter
1 tsp salt

1. In a medium sauce pan over medium-high heat, combine the sugar, honey, water and salt with a whisk until all the sugar is dissolved.
2. Allow to come to a boil and cook, without stirring, until the sugar turns a dark amber color.  This process can happen quickly, so watch the sugar closely so you don’t burn it.  It will start to smell like caramel when it’s done.
3. Once it turns dark amber in color, remove immediately from the heat and whisk in the butter.
4. Add the cream and whisk to combine.
5. Stir in the peanut butter and whisk until combined.
6. Taste the sauce, if it’s too sweet, add 1 tsp more of salt to cut the sweetness.
7. Allow to come to room temperature to thicken before drizzling over brownies with fresh whipped cream.

1 cup heavy whipping cream, very cold
1 tsp vanilla extract

1. Place the metal bowl and whisk of your electric mixer in the freezer for 20 minutes.
2. After they bowl and whisk are very chilled and cold, attach them to the stand mixer.
3. Pour in the heavy whipping cream and whisk on high for 3-4 minutes.
4. Pour in the vanilla extract.
5. Continue to whisk on high until it becomes thick.  Do not over mix or it will deflate.

WRONG!

Monday rolls around and I’m back in the kitchen baking. This time, one of my favorite combos: Peanut Butter and Chocolate.

I made these soft and chewy peanut buttery chocolate kiss cookies cause ya know, they’re my favorite and I made them HUGE because well, you know… everything is better when it’s HUGE!

Ultimate Peanut Butter Chocolate Kiss Cookies
Makes 2-3 dozen JUMBO cookies

1 cup unsalted butter, room temperature
1 cup peanut butter, extra crunchy
2 cups brown sugar, packed
1 cup sugar
4 eggs
1/4 cup light corn syrup
1/4 cup water
1 tbsp vanilla extract
5 cups flour
2 tsp baking soda
1 tsp salt
2 10oz bags HERSHEY’S mini chocolate Kisses

1. Preheat oven to 375 F degrees.  Line cookie sheets with parchment paper.
2. Cream together the butter and peanut butter.
3. Add the sugars and beat on high until combined.
4. Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
5. Beat in the corn syrup, water and vanilla extract.
6. Whisk together the flour, baking soda and salt in a separate bowl.
7. Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
8. Fold in the mini kisses.
9. Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
10. Bake for 9-10 minutes.  DO NOT OVER BAKE!  You want them to begin to turn golden on top but still be soft in the middle.
11. Remove to a wire rack immediately to cool.

The recipe inspiration came from what I had on hand in my kitchen.  No cocoa powder, but I had unsweetened baking chocolate,  no chocolate chips, but I had peanut butter chips.  Brownies! YES!

FYI… make sure if you want ooey gooey brownies that you do not over cook these!  I made sure they cooked just the right amount of time and they came out perfectly fudgey and gooey!

Peanut Butter Fudge Brownies
1 cup unsalted butter, room temperature
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened baking chocolate, melted
1 cup flour, sifted
1 cup peanut butter chips
1/2 cup creamy peanut butter

1. Preheat your oven to 325 F degrees.  Grease a 9×15 cake pan.
2. Cream together the butter, sugar, and vanilla.
3. Add the eggs and beat until light and fluffy, about 3 minutes.   Make sure to scrape the sides/bottom of the bowl!
4. With the mixer on low, slowly pour in the melted chocolate.  Scrape the sides and mix on medium/high speed about 30 seconds.
5. By hand, mix in the flour until just incorporated.
6. Fold in the peanut butter chips
7. Spread batter evenly into the pan.
8. Dollop the peanut butter on top of the batter.  Using a knife, gently swirl the peanut butter into the batter.  Not too much though, you don’t want the entire top to be covered in peanut butter, just a nice swirl.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Let cool for at least 10 minutes before cutting and serving!

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
5. Fill liners 2/3-3/4 full with batter.
6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

Banana Bites! 
Sliced bananas
Peanut butter buttercream
Melted Chocolate

1. Squeeze a dollop of buttercream on a banana slice.
2. Add a dot of chocolate on top.
3. Pop in your mouth and enjoy!
4. 

So, my original plan was to make them look more like Twix and have them covered in chocolate, but it took a lot more chocolate for the top coat than what I planned for and didn’t have enough to dunk each one.  So, I cut them into bars instead of rectangles and dipping them in chocolate.  They’re still pretty yummy.  The only big downside is that the shortbread on the bottom comes off the peanut butter layer and is kinda crumbly.  If I make these again, I think I’ll use a different shortbread recipe.

Shortbread
1 cup (2 sticks) unsalted salted butter, at room temperature
1 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 cups flour

1. Preheat your oven to 300°F. Line a 9″ x 13″ pan with parchment and spray lightly with cooking spray. Set aside.
2. Mix together the butter, sugar, vanilla and salt. Add the flour. The dough may seem a little dry, but it will come together once you mix it more.
3. Press evenly into the pan. Poke holes in the dough to help release air and promote even baking.
4. Bake 35-45 minutes or until golden brown.
5. Cool completely.

1. In a double boiler, melt the chocolate and shortening together.
2. Pour over chilled peanut butter layer.  Use an offset spatula to smooth out and evenly distribute.
3. Chill in freezer for 30 minutes to set.
4. Cut into squares to serve.
5. You could also melt more chocolate and dip each square into it creating a more “Twix” like candy.  :)
6. Enjoy!

For me, a PB&J sandwich means 3 things:  1-white bread, 2-strawberry jam, and 3-creamy peanut butter frosting.  These cupcakes are the best combination of all 3 in the most amazing way possible!  They are made with a white cake batter that seriously tastes like white bread! I don’t eat a lot of white bread these days (or any, if I’m keeping it real… and yes, I’m aware of how snotty that makes me sound! lol) BUT when I want a PB&J sandwich the only kind of bread I want is good ol’ fashioned white, Wonder Bread.  Right? Right! They’re filled with my favorite strawberry jam and topped with my favorite peanut butter frosting, that’s mixed with a little bit of cream cheese to keep it a little tangy and light.

I promise if you make these you’ll be in love.  Well, in love if you love white bread, strawberry jam and peanut butter.  Sounds like a winning combo to me!

PB&J Cupcakes (Cake Batter & Inspiration: My Baking Addiction)

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 1/4 cups buttermilk, room temperature
• 4 large egg whites, room temperature
• 1 1/2 cups sugar
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract

I totally want to make a Goober version of these cupcakes… sort of makes me drool, just thinkin about it!  If you’re a Goober hater, please keep the hatin’ to yourself!

This cupcake is a really moist cupcake filled with my favorite raspberry jam.  The frosting is a twist on a classic peanut butter frosting because it has a bit of cocoa powder in it too.   I made them for a 4th of July party and they were a HUGE it!

Peanut butter Cupcakes
Makes about 2 dozen cupcakes

1 ¾ cups all purpose flour
¼ tsp baking soda
¾ tsp baking powder
½ tsp salt

½ cup butter, room temperature
1 1/3 cups sugar
½ cup creamy peanut butter
2 eggs
½ tsp vanilla extract

½ cup sour cream
½ cup milk

1/3 cup hot water

½ cup raspberry jam

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. Sift together flour, baking soda, baking powder and salt.  Set aside.
3. Cream together the butter, peanut butter and sugar.
4. Add the vanilla and mix until incorporated.
5. Add the eggs, one at a time, and mix on high 2 minutes until light and fluffy.
6. Mix together the sour cream and milk.
7. Add the flour and sour cream/milk, alternating, beginning and ending with the flour.  Scrape the sides of the bowl and mix only until incorporated.
8. Add the hot water and stir until combined.
9. Fill cupcake liners 2/3 full and bake for 18-20 minute or until a toothpic comes out clean.
10. Cool in pan for 5 minutes and then remove to wire wrack to cool completely.
11. Core the center of the cupcakes and fill with raspberry jam.

Peanut Butter Chocolate Frosting
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter
¼ cup cocoa powder
1 lb (3-4 cups) powdered sugar, sifted
1 tsp vanilla
¼ cup whipping cream

1. Cream together the peanut butter and butter.
2. Sift together the powdered sugar and cocoa powder.
3. One cup at a time, add the sugar mixture and mix until creamy.
4. Add the vanilla and just enough cream until you reach you desired consistency.
5. Scrape the sides of the bowl and mix on high for 30 seconds.

These peanut buttery, chocolaty, fudgy brownies are so simple to make and so so so so good you’re not going to want to share.

Seriously.

Don’t share.

Eat them all.

Yourself.

Do it.

Make some.

Eat them.

Ok… fine.

Share.

But only just one,

or two,

or three.

No.

Just one.

Seriously.

Tagalong Brownies

1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
2 cups light brown sugar, packed
4 large eggs
2 tsp vanilla extract
4.5 oz dark chocolate (I used a 54% cocoa Belgian chocolate, but next time I’ll use a higher % and 6-7oz)
1 cup flour
1 box Tagalong Girl Scout Cookies (quarter each cookie – next time, I’ll keep them whole or half them)

1. Preheat the oven to 325 F degrees.  Line a 9×13 glass pan with parchment paper or foil.  If you use foil, spray with non-stick cooking spray.  If you don’t use parchment or foil, spray your pan.
2. Using a double boiler, melt your chocolate and set aside.
3. Cream together the butter and peanut butter.
4. Add the sugar and mix until incorporated.
5. Add the eggs and mix until light and fluffy.
6. Mix in the vanilla.  Scrape the sides of the bowl.
7. Add the chocolate and fold into the mixture, by hand.
8. Add the flour and mix by hand until just incorporated.
9. Fold in the quartered cookies.
10. Spread evenly in baking dish.
11. Bake for 45-55 minutes or until a toothpick comes out clean.
12. Cool in pan for at least 15-20 minutes until cutting and serving.

The verdict…. UHM YUM!  The cupcakes were a chocolate Nutella cupcake which I filled with a simple vanilla pudding then topped with Nutella buttercream and chopped hazlenuts.  Some of the cupcakes I topped with a Nutella and peanut butter cream cheese frosting swirl.  Double yum.

There were three things though about this recipe that I didn’t like.  1) The cake was a little dry.  Now, I think that was probably my fault.  I could have taken the cupcakes out a little sooner and they probably wouldn’t have been so dry.  2) Next time I’ll fill them with something different, like Nutella or a different banana mixture.  The banana pudding tasted good, but it soaked into the cupcake too much after a day or so and when you bit into it you didn’t really see a lot of the filling because it soaked into the cupcake.  Yummy, but not perfect like I wanted.  3) It made FIVE DOZEN cupcakes.  The place I got the recipe from said it made 3 dozen, but really, I got five.  So… if you need A LOT of cupcakes, this a good recipe to use.

The cupcakes got rave reviews though… so I’m sure next time I make I’ll use half the recipe and probably a different filling, straight Nutella.

Nutella Bliss Cupcakes
Makes 5 dozen cupcakes
Adapted from Good Life Eats

3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
2/3 cup Nutella
2 1/2 cups buttermilk

1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt

1 cup milk

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a medium bowl, sift together flours, cocoa, baking soda and powder and salt.  Set aside.
3. In a large bowl, with an electric mixer, mix together butter and sugar.  Add the eggs one at a time and beat until fluffy.  Add the Nutella then the buttermilk, mixing until combined.  Scrape the sides of the bowl several times.
4. Add the flour mixture in thirds alternating with the milk.  Begin and end with the flour and mix only until combined.  Do not over mix.
5. Fill cupcakes liners 1/2 full with batter.  Bake for 16-20 minutes or until a toothpic comes out clean.
6. Let cupcakes sit in the pan for 5 minutes before removing to a wire rack to cool completely.

Vanilla Pudding Filling
2 packages of Vanilla Cream instant pudding mix and milk needed to make it
3 ripe bananas, mushed with a fork

1. Make pudding according to directions on the box.  Place in freezer for 10 minutes until set.  If you have time, you can put them in the fridge instead, but I’m impatient!
2. After the pudding has had time to set up, fold in the mashed bananas.  Return to refrigerator/freezer to set up more.
3. Using this method, fill the cupcakes with the banana mixture.

Nutella Buttercream
1/2 unsalted butter, room temperature
1 cup Nutella
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2-4 tablespoons heavy cream

1. Cream butter and Nutella together. Add the vanilla extract and combine.
2. Mix in the powdered sugar, adding the cream as necessary until you get your desired consistency.
3. Mix until you have the texture you desire.

Peanut Butter Cream Cheese Frosting
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup peanut butter, creamy*
1 lb powdered sugar, sifted
1 tsp vanilla extract
3-4 tbsp heavy cream or milk

*(I like a really sweet frosting, so only use about 1 1/2 cups of sugar for a less sweet frosting. You may also need to use less cream if you reduce the sugar)

1. Cream together the butter, cream cheese and peanut butter. Add the vanilla extract and combine.
2. In small amounts, add the powdered sugar. Scrape the sides of the bowl as you add more.
3. Add the cream until you get your desired consistency.
4. Beat the crap out of the frosting too. It’ll make it yummier.

*Tips & Tricks*
To make a swirl of Nutella and Peanut Butter frosting on your cupcakes, fill one side of your piping bag with Nutella and the other with peanut butter.  You’ll get a nice swirl of each flavor on top of your cake! Yum!

This was my first time making whoopie pies, I’ll be honest, I don’t know if I’m going to be making them on a regular basis.  I’ve heard that some folks use an ice cream scooper (just like I do for my cupcakes) to get them the same size/shape but this batter is pretty sticky and they recommended piping the batter, so I did.  But, they still weren’t really that even and I kinda wasn’t the best at getting them uniform, and it stressed me out.  Just keeping in real… I didn’t use a few because they didn’t “match” another cookie.  Bummer.  BUT, they did taste AMAZING. Winner.

I just made these as a fun Friday night snack, if they were for a party or something, I might have had a mini melt down… I’m letting all the crazy out today lol… The boy, the little brother and his friend loved them.  So that was enough for me … (tonight) I think the reason I like the texture of whoopie pies so much is because they’re kind of like the top of a cupcake.  I’m sure I’m not the first person to ever say that, so not a huge baking revelation or anything like… but they’re fun and bite sized and pretty.

These were super simple to make, which was also a great thing.  I love recipes that take a lot of work, but sometimes, on a Friday night after a long work week all I want is a nice glass of wine and something simple and sweet.  These were perfect.

Banana Whoopie Pies:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana (from 1 large ripe banana)
• 1/2 cup sour cream
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

Peanut Butter Frosting:

This is the same frosting I used for the banana cupcakes, just minus the honey

• 1/2 cup (1 stick) butter, room temperature
• 1-8oz. package of cream cheese, room temperature
• 1/2 cup peanut butter (creamy/smooth, not fresh ground)
• 2 cups powdered sugar (sifted)

1. Cream butter and cream cheese until light fluffy in a standing bowl mixer on low-medium speed for about 3 minutes.
2. Add the peanut butter until combined.
3. Add the powdered sugar and combine on low speed until incorporated.

I used 3 strips of bacon chopped up into itty bitty pieces for these Feel free to cook the bacon like you normally do, we like to bake our bacon for about 15 minutes at 425F and then flip it over and bake for just a few more minutes to get it nice and crispy.

Match your whoopie pies based on shape/size, pipe frosting onto the bottom, toss on a few bacon pieces, put on the top and enjoy

Cookies: Martha Stewart
Frosting: JavaCupcake

Inspiration:  Handle the Heat

—————————————————————————-

Hope you all have an amazing weekend!

xoxo-Jenn

The banana cupcakes are super simple and not very sweet, they’re just right.  I usually decide to bake with bananas because I have bananas sitting on my counter that are supppper ripe.  This time, I didn’t have any bananas but I wanted something tasty.  My grocery store sells ripe bananas for cheaper than “regular bananas.”  They were about $.34/lb, just in case you don’t have sitting on your counter but you want to make these too.  You’ll need 4 for this recipe.

The frosting… mmmmm the frosting.  I wanted to eat it by the spoonful.  It’s fluffy and sweet but not over powering.  Each flavor of this cupcake is distinct but not too much, the combo of banana, peanut butter and honey is pretty much amazing.  Like I said, we’re going to eat them for breakfast in my house… sshhhhh! Don’t tell

After piping the frosting with a large star tip, I drizzled a little bit of honey over them and topped them off with a few honey peanuts that were coarsely chopped.  They had a pretty gourmet look but they taste just like home… Hope you like!

Banana Cupcakes: (Recipe Source: Martha Stewart)

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

1. Preheat oven to 350F.  Line 16 muffin tins with cupcake liners.
2. In  medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. Make a well in the center of the flour mixture.  In the well combine, melted butter, mashed bananas, eggs and vanilla extract.  Combine with flour until incorporated.  Do not over mix.
4. Bake for 25 minutes or until a toothpick comes out clean.

Peanut Butter & Honey Frosting

*Just an FYI, I’m sure some variation of this recipe exists online I just kinda went with the flow and used what I thought would taste good

• 1/2 cup (1 stick) butter, room temperature
• 1-8oz. package of cream cheese, room temperature
• 1/2 cup  honey flavored peanut butter (creamy/smooth, not fresh ground)
• 2 generous tbs of honey
• 2 cups powdered sugar (sifted)
• honey (for drizzling)
• honey peanuts, coarsely chopped for garnish

1. Cream butter and cream cheese until light fluffy in a standing bowl mixer on low-medium speed for about 3 minutes.
2. Add the peanut butter until combined and then add honey to taste.  (I used a little bit more than 2 tbs to get it where I wanted it)
3. Add the powdered sugar and combine on low speed until incorporated.
4. Pipe frosting with a large star tip, drizzle cupcakes with honey and then add a sprinkling of honey peanuts.
5. Enjoy for breakfast, lunch, dinner, or… a midnight snack

xoxo-Jenn

What woman doesn’t love chocolate?  What woman doesn’t love peanut butter?  And really?  If you love them both… you definitely love them together.

Peanut Butter Filling + Pretzels + Dunked in Chocolate = Heaven in my Mouth

I’m actually eating one for breakfast, they’re that good.

Who am I kidding. These aren’t just for women. Because let me they you…. they were a HUGE hit at the meeting too.   Even the soldiers that were there, one in particular, loved them.  CPT Colbert went on and on about these little goodies… and asking what they were called.   A name?  Uhmhmmm…. other that what they’re made of?  I didn’t have one.

As I got home from the meeting, I thought more and more about a name for these yummies and then it hit me…. name them after the man who loves them!! CPT COLBERT!  And… there we have it.

These little creations are two pretzels sandwiched together with a creamy, sugary peanut butter filling, dipped into chocolate.  Crunchy, sweet, chocolate, peanut butter and a little bit of salt.  So good.

This recipe made about 50 pretzel sandwiches.  It could make more if you use lessing peanut butter filling in them and more chocolate. The original recipe come from 17 & Baking.

CPT Colbert’s Peanut Butter Pretzels

1 large bag of mini pretzels

1 12 oz bag of semi-sweet chocolate chunks or chips
2 tbsp butter, room temperature

1 cup creamy peanut butter
2 tbsp butter, room temperature
1 cup powdered sugar
3/4 cup light brown sugar
1 tsp vanilla
pinch of salt

1. In a medium bowl, cream together the butter and peanut butter. Add the vanilla & salt and mix.
2. Add the brown sugar and mix until creamy.
3. Mix in the powdered sugar. You may need to add a little more if your mixture is too soft. You want it to be pretty firm to hold up in the pretzel sandwich.
4. Scrape the sides of the bowl and mix some more until creamy and smooth.
5. To assemble the sandwiches, scoop a heaping teaspoon of peanut butter filling onto a pretzel. Sandwich a second pretzel on top, making sure not to squeeze too hard. We don’t want to pb to ooze out the holes. Set the pretzels on a parchment lined tray and freeze for one hour.
6. Melt your chocolate. I melted mine in the microwave for 30 seconds, stirred, 15 more seconds, stirred, 15 more seconds, stirred… until fully melted. You only want it in the microwave long enough to get it warm enough to melt completely by mixing. Do not over heat your chocolate. Add the butter and mix until melted into the chocolate.
7. Dunk your frozen pretzels into the chocolate and shake off excess. Place back in the freezer for 10 minutes until chocolate firms.
8. Store in an air tight container in the refrigerator to keep peanut butter firm until serving.

One of the last cupcakes I had back home was the chocolate peanut butter cupcake from New York Cupcakes in Bellevue, WA and really… it’s probably my all time favorite cupcake.  It’s a super delicious chocolate cake with a baked in chocolate covered peanut butter ball, toppeed with peanut butter frosting.  Seriously, so good.  So… these first cupcakes are inspired by my favorite NYCC cupcake.

For the cake, I used my standard chocolate cupcake recipe, but tweaked it just a little bit by adding sour cream.  I also only had regular cocoa instead of dark.

I hand rolled the peanut butter balls in the middle… the recipe is really so simple and can be made ahead of time.  I actually made them the day before and they sat in my freezer until I needed them.

The last time I made peanut butter frosting, it turned out really too thick.  Almost unspreadable.  So, this time, I tried things a little different and really loved how it turned out.  I’m pretty sure I can find a dozen different uses for this frosting too.  It’s THAT good.

So… without further adieu… here’s the recipe!

JavaCupcake’s Covered Peanut Butter Balls
Makes about 24 balls

1 cup creamy peanut butter (crunchy would be good too!)
2 tbsp room temperature soft butter
1/8 tsp salt
1 tsp vanilla
1 heaping cup of powdered sugar, sifted
1 12oz package of milk chocolate chips

1. In a medium-heat safe bowl, microwave the salt, butter and peanut butter for about 45 seconds or until it’s soft, but not completely melted.
2. Add the vanilla a mix it all together using a rubber spatula/scraper.
3. Add the powdered sugar and mix together until it’s a paste like consistency.  Add more sugar if it’s too soft.
4. Roll ¾ in balls in your hands and line on a cookie sheet.
5. Freeze for 1-2 hours or until hard.
6. After 2 hours, melt the chocolate.
7. Dip each frozen ball in the chocolate, shake off the excess and place back on the cookie sheet.
8. Freeze another 1 hour.
9. Make sure balls are completely frozen when baking them in cupcakes.

JavaCupcake’s  Chocolate Peanut Butter Ball Cupcakes
Makes 2 dozen cupcakes

½ cup vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs, room temperature
2 tsp vanilla
1 cup sour cream
1 ¾ cup all purpose flour
¾ cup cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1cup milk

premade peanut butter balls

1. Preheat oven to 375 F degrees.  Line cupcake pans with liners.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.  Whisk together until combined.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.  Set aside.
3. In a large bowl,  (with my new hand mixer!) mix oil and sugars.
4. Add eggs one at a time, mixing thoroughly after each.  Beat on high for 2 minutes until smooth and fluffy.
5. Add the vanilla and sour cream and mix until incorporated.
6. In a separate bowl, sift dry ingredients together.
7. With the mixer on medium-low speed, add the dry mixture to the wet mixture in three parts, adding half the milk between each addition.  Make sure to begin and end with the flour and to scrape the sides of the bowl.  Do not over mix.  Tip:  After flour has been mostly incorporated with the mixer, use a large spatula to scrape the sides of the bowl & mix.  You don’t want to work the flour too much, so hand mixing will help with that.
8. Place one chocolate ball in the bottom of each cupcake liner.  Pour batter over the top of the ball until the cup is almost full.
9. Bake at 375 F degrees for 10 minutes.  Rotate pan 180 degrees and bake another 5-6 minutes or until a toothpick comes out clean.
10. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely before frosting.

JavaCupcake’s creamy, light, fluffy not-too sweet, not-too peanutbuttery PEANUT BUTTER FROSTING
Makes enough to frost 24 cupcakes

½ cup room temperature soft butter
1 cup creamy peanut butter (I used JIF)
1 tsp vanilla
2 cups powdered sugar, sifted
2-3 tbsp heavy cream
2-3 tbsp non-fat milk

1. In a large mixing bowl with a hand mixer, cream together the butter and peanut butter about one minute.  Scrape the sides of the bowl and mix again another 30 seconds.
2. Add the vanilla in mix to incorporate.
3. About ½ cup at a time, add in the sugar alternating with the heavy cream first then non-fat milk. You may not need all the milk.  Scrape the sides after each addition of powdered sugar.  Add only enough milk until you get the consistency you want.
4. Mix together another 1-2 minutes.  Do not over mix.

ASSEMBLY
1 cup milk chocolate chips
peanut butter m&m’s

1. Place one ball in the liner before adding the batter.  Make sure it’s centered.
2. Frost cupcakes.  Melt 1 cup chocolate and drizzle over the frosting.
3. Top each cupcake with peanut butter m&m’s.

Happy Birthday Elvis!

Viva La Cupcake!  A mini peanut butter cupcake topped with banana frosting and chopped peanuts!

Now, I’ve never made a banana frosting before, so I threw this one together and hoped it would turn out!  In the end, I had too much frosting for the number of cupcakes I had so be forewarned, this makes LOTS of frosting!

Also, I only made 24 mini cupcakes.  We can blame my cat for that because he decided to eat the batter before I could finish scooping it into the liners.  Jerk.  This recipe will probably make about 32 mini cupcakes.

The recipe for these peanut butter cupcakes came from Candace Nelson of Sprinkles Cupcakes.  I saw a video of her making these and thought I could easily adapt it with what I had in my kitchen! The video is below!

JavaCupcake’s Viva La Cupcake – Peanut Butter and Banana

Makes about 30 mini cupcakes

Peanut Butter Cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

6 tbsp unsalted butter, room temperature
3/4 cup smooth all peanut butter
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs

1 tsp vanilla extract
1/2 cup skim milk

1. Preheat oven to 375 degrees F.  Line mini cupcake pan with liners.
2. In a small bowl, whisk together flour, baking powder and salt.  Set aside.
3. In a measuring cup that pours, measure the milk and vanilla.  Set aside.
4. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar together on high for at least 2 minutes. Scape the sides of the bowl.
5. Add the eggs and mix on high until light and fluffy.
6. Slowly add 1/2 the flour and mix only until incorporated.
7. Add the milk and mix.  Scrape the sides of the bowl.
8. Add the remaining flour and mix only until incorporated.  Scrape the sides and hand mix any remaining flour that needs incorporating.
9. Fill liners at least 3/4 full.  Bake for 18-22 minutes depending on how your oven cooks.   Rotate pan after 10 minutes and reduce heat to 325 degrees F.
10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.

Banana Frosting
1/2 cup unsalted butter, room temperature
1/2 cup all vegetable shortening
1/4 cup (or less) milk
pinch of salt
7 cups sifted powdered sugar
2 small bananas mashed

chopped peanuts

1. In the bowl of an electric mixer with the paddle attachment, cream together the butter and shortening.
2. Slowly add the powered sugar one cup at a time.  Add a tablespoon or two of milk if you need to loosen up the frosting so it will cream.  You want your frosting to be stiff at this point, so DO NOT add too much milk.  Add the salt.
3. Scrape the sides of the bowl several times making sure all the butter and shortening are mixed into the sugar.
4. Add the bananas and mix on high for 2 minutes.
5. If needed, add more milk.  The bananas add A LOT of moisture, so you may not need to add any more.
6. Mix on high for 2-3 more minutes.
7. Frost your cupcakes and top with chopped peanuts!

JavaCupcake’s Super Moist Chocolate Cake
½ cup canola oil
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs, room temperature
2 tsp vanilla

1 cup heavy cream

1  ¾ cup all purpose flour
¾ cup Hershey’s Dark Chocolate cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt

1cup boiling water

1. Preheat oven to 375 degrees F.  Grease and flour 2 8-in round cake pans.
2. In an electric mixer with the paddle attachment, mix oil and sugars.
3. Add eggs one at a time, mixing thoroughly after each.  Beat on high for 2 minutes until smooth and fluffy.
4. Add the vanilla and mix until incorporated.
5. In a separate bowl, sift dry ingredients together.
6. Sift them again.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
7. With the mixer on medium-low speed, add the dry mixture to the wet mixture in three parts, adding half the milk between each addition.  Make sure to begin and end with the flour and to scrape the sides of the bowl.  Do not overmix.  Tip:  After flour has been mostly incorporated with the mixer, use a large spatula to scrape the sides of the bowl & mix.  You don’t want to work the flour too much, so hand mixing will help with that.
8. Add the boiling water and mix until just blended.  DO NOT BE ALARMED, mixture will be thin.
9. Pour half of each mixture into the each pan.
10. Bake at 375 degrees F for 25 minutes.  After 25 mins, reduce head to 325 degrees F, rotate pans 180 degrees and bake an additional 20-25 minutes.  Cake will be done when a toothpic comes out clean from the center of the cake.
11. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely before frosting.

JavaCupcake’s Peanut Butter Frosting
2 cups creamy peanut butter
1/2 cup (1 stick) butter, room temperature
1 1/2 tsp vanilla
3 cups powdered sugar, sifted
3/4 – 1 cup heavy whipping cream
1/2 tsp salt

Reese’s Peanut Butter Cups (miniatures)

1. In an electric mixer with the paddle attachment, cream together the  butter and peanut butter.
2. Add the vanilla and mix until incorporated.
3. One cup at a time, add the powdered sugar.  Between each addition, add the whipping cream.  Scrape the sides of the bowl and make sure to thoroughly mix after each addition.
4. Add the salt and mix until incorporated.
5. Add any additional milk, if necessary, to thin the frosting.
6. Mix on high for 3-4 minutes until light and fluffy.

Dark Chocolate Ganache
2 3.5oz bars of dark chocolate (60% cacao)
2/3 cup heavy whipping cream

1. Make the ganache only when you’re ready to pour it over the cake.
2. In a medium bowl, break up the chocolate into small chunks.
3. In a small sauce pan, heat the cream until it just starts to boil.
4. Pour the hot cream over the chocolate in the bowl.
5. Mix the chocolate and cream together with a spatula until all the chocolate has melted.  Scrape the sides of the bowl to make sure all chocolate pieces melt into the ganache.

To Assemble the Cake:

1. Place one cake, round side down (flat bottom up) on a cake plate.  Frost the top (flat side) with about 1/4-1/2 inch of frosting.
2. Unwrap 8-10 Reece’s peanut butter cups and chop into small chunks.  Spread the chunks over the layer of frosting and press them down into the frosting.
3. Put the second cake, flat side down (round side up) on top of the frosting.  Now’s a good time to trim any extra cake off the sides if it’s a little uneven.
4. Crumb coat* the sides and top of the cake with the frosting and then put it in the freezer to set for at least 10-15 minutes.
5. After the crumb coat has set, use the remaining frosting to add a 1/2 inch layer on all sides and top of the cake.
6. Put it back in the freezer for 10 minutes to set.
7. Make the ganache while it’s in the freezer.
8. Take the cake out of the freezer,  pour the ganache on the top of the cake, in the center.
9. Immediately top cake with chopped Reese’s.
10. Let ganache firm before serving.

*Crumb coating is a very thin layer of icing that will “glue” any crumbs down. Adding this layer, then letting it harden in the freezer, will allow you to put on a thicker layer of frosting over it without any crumbs.

JavaCupcake’s Easy Peanut Butter Chocolate Chip Fudge
Makes approx 64, 1 inch, pieces
Prep: 5 minutes
Total: Approx 15 minutes

1 cup butter
1 cup peanut butter
1 teaspoon vanilla
4 cups powdered sugar
1/4 cup (or 1/4 of a bag as someone suggested) semi-sweet chocolate chips

8×8 inch pan
butter
parchment paper

1. Cut two pieces of parchment paper to fit inside the pan & hang over the edges.  Set one aside. Lay the other parchment paper on a flat surface and run a stick of butter over it until it’s got an even coat. Push the buttered paper, butter side up, into the 8×8 pan.
2. In a large bowl, sift the powdered sugar.  Set aside.
3. In a medium microwave safe bowl, melt the butter and peanut butter.  (In my microwave, I melted on high for 1 minute, then stirred until all the chunks were gone.  Your microwave may take less or more time.)
4. Add the vanilla to the butter and stir.
5. Pour the butter into the powdered sugar.  With a wooden spoon, mix together until no more powdered sugar can be seen.  About 30 strokes.
6. Put the fudge into the lined pan.  Lay the reserved parchment paper on top and use your hands and fingers to press the fudge into the corners, evenly distributing.
7. Sprinkle chocolate chips over the top of the fudge.  Press down gently with the parchment paper into the fudge.
8. Leave the fudge covered and place into the refrigerator to cool (about 10 minutes).
9. Using the overhanging parchment paper, pull the fudge out onto a cutting board. Cut into cubes and store in an airtight container for up to a week.

UPDATE: My Twitter and Facebook friend, Michelle, ran to her kitchen after I posted this recipe today and whipped up her own version of this fudge!  She told me she made a 1/2 batch of the peanut butter fudge, then melted a chocolate bar, spread it over the fudge and topped with crushed peanuts!  These look SO GOOD! Thanks Michelle!

I thought – what if I made brownies? Then I thought, what if I made them in cupcake form? Then I thought, what if I put a peanut butter cup in the middle? This is how my brain works. Be thankful I stopped there.

ingredients:
8 ounces chocolate chips
1 stick butter
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 cup Valrhona cocoa powder
12 peanut butter cups (regular size NOT mini)

Preheat oven to 350 degrees. Prep a cupcake pan with liners.

I got these FULL size peanut butter cups at Target for ONE DOLLAH. HOLLA! That’s cheap, and rather than just eat them all myself (which I am fully capable of doing) I thought they’d go great in brownies.

In a double boiler, melt the chocolate chips and the butter, stirring constantly. Once melted and combined, carefully take off the heat and let cool for a few minutes. Whisk in the sugar until smooth. Then quickly add the vanilla and eggs, whisking constantly, you don’t want them to cook.

Carefully add in the flour and cocoa, just whisking until combined. The nice thing about brownies is that you don’t need an electric mixer, however you do need arm muscle. I. Am. Weak.

Now, spoon a small amount (just about 1 Tablespoon) of batter into each liner. Place one peanut butter cup on top (I don’t need to tell you to unwrap them do I? Good.) and then top with more batter – covering the peanut butter cup completely.

Bake for approx 25-30 mins depending on your oven. You can do a toothpick test, but it’s kinda tough since the peanut butter is right in the middle – just make sure the brownie part is cooked through.

Let cool on a wire rack IF you can control yourself. Because they are darn good right out of the oven. Now give them away to all your peanut butter lovin’ friends!

REESE’S Pieces Cupcakes

…and chocolate and peanut butter cupcakes.

I think you know how to do the math here! To create your REESE’S Pieces cupcakes, use your favourite chocolate cupcake and the peanut butter frosting below.

Peanut Butter Buttercream
(Makes enough to frost 24 cupcakes)

250g of cream cheese
1/2 stick of unsalted butter
4 cups of icing sugar
2/3 cups of peanut butter

1. Make sure your cream cheese and unsalted butter are at room temperature. Leaving it out for 1-2 hours will work too.
2. Using a stand mixer, combine the cream cheese and butter until combined.
3. Add in 2 cups of icing sugar, mix well. Add the remaining 2 cups of icing sugar and mix until combined. This way the icing sugar doesn’t fly out of your bowl!
4. Finally, add in the peanut butter and mix until the buttercream is smooth. Pipe the frosting onto your cupcakes and top with a REESE’S Pieces.

If you also live in Ontario, we hope you had a yummy Simcoe Day!

Gluten Free Peanut Butter Chocolate Cookies

1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 cup peanut butter
1 cup chocolate chips

1. Preheat oven to 350 degrees and lightly spray cookie sheet with cooking spray.
2. In an electric mixer, combine sugar, egg, vanilla and baking powder.  Mix 2-3 minutes on medium-high.  Scrape down the sides of the bowl.
3. Add peanut butter and mix until combined.  Again, scrape down the sides of the bowl.
4. Mix in by hand the chocolate chips.
5. Scoop 1 ½ inch balls of dough onto the cookie sheet using an ice cream scooper.
6. Press down on dough a crisscross pattern with a fork.
7. Bake 8-10 minutes.  Do not over bake.
8. Let cool on cookie sheet for 3-4 minutes until transferring to a wire rack to cool completely.

These brownies are more like a blondie since they aren’t chocolate all the way through… although they are very chocolaty with the ganache on top.   They are very very very rich so you’ll definitely need a glass of milk for these!!! Below is the recipe from Smitten Kitchen.

Enjoy!

Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly.  I have a feeling that this recipe might become a part of whatever my signature cupcake is.  I’ve got it pretty much perfected.

To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets.  I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!

Finally, I quartered mini Reese’s peanut butter cups to garnish the top.  They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one.  Otherwise, I’ll be up ALL NIGHT.  hehe

Click on image for recipe!

Just about 20 minutes from The Strip in Vegas, Retro Bakery is located just off the highway in a quaint little shopping center. I was greeted by a super cute, super friendly bundle of joy named Kari. I had tweeted to her (@RetroBakery) earlier that morning that I was going to be stopping by that day, but I wasn’t sure if she had checked her Twitter or not, so I didn’t mention right away who I was. But… eventually it all came out who I was and how I came to land at the Retro Bakery that day!

Ok… now the cupcakes. I should have taken a picture of the display case. There were so many delicious cupcakes to choose from, it was very hard to pick. My husband and I decided we’d each pick two.

I chose the Peanut Butter Cup (Chocolate cake topped with peanut butter buttercream and dark chocolate shavings) and the Cinnamon Toast (vanilla cake topped with cinnamon buttercream dusted with cinnamon and sugar) cupcakes while my husband chose the Cotton Candy (Vanilla cake topped with pink cotton candy buttercream and blue glitter sugar) and the Creamsicle (Vanilla cake topped with a vanilla/orange swirl buttercream).

The tag line on the bakery’s business card is “It’s All About the Buttercream” and they aren’t kidding!! The buttercream on these cupcakes was TO. DIE. FOR. Creamy, flavorful, smooth… it just rolled across my tongue with each bite. Each buttercream flavor was distinctly the flavor it said it was going to be. So when I bit into the peanut butter… it actually tasted like peanut butter. Most suprpisingly, the cotton candy buttercream tasted exactly like cotton candy!!

As I look back, I wish I would have tired one more cupcake with a different base flavor. We had three with vanilla and one chocolate. The chocolate was so delish… most and chocolatey!! Yummm!! I gotta give it to the vanaill though… because it was by far the BEST vanilla cupcake I have EVER tasted! It was dense, but not mushy, springy and moist, full of flavor and baked PERFECTLY. I could have eaten those vanilla cupcakes alone if the buttercream had not been so heavenly!

So thank you to Kari for being so sweet when we came to visit!! And thank you to Retro Bakery for making such delicious cupcakes!! I can’t wait to get back to Las Vegas to try four more flavors!