Dark Chocolate Raspberry Curd Filled Cupcakes

My Dark Chocolate Raspberry Curd Filled Cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made. And it seems like all of you agree with me because hands down this is one of the most popular recipes on my blog! I’m so glad to have a community that LOOOOVES this luxuriously filled cupcake as much as I do…

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Chunky Peanut Butter M&M Cookies & Cookie Bites

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

Chunky Peanut Butter M&M Cookies & Cookie Bites

Yield: About 32 3in cookies + 24 cookie bites
Prep Time: 18 hours
Cook Time: 11 minutes
Total Time: 18 hours 11 minutes

These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!


  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, slightly soft but still cold
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies
  • 1/2 cup sugar for rolling cookies


  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.

Cookie Bites:

  1. Spray lightly the insides of a mini muffin pan with cooking spray.
  2. Place 1in balls of cookie dough into each opening.
  3. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  4. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.

Mocha Mallow Cookies

Last weekend we had a neighborhood BBQ and of course, it’ was my job to bring dessert.  It’ was 80F degrees, so I didn’t want to spend a ton of time in the kitchen baking.  So, I decided to make cookies… but not just any old plain boring cookies would do.

I recently bought a couple containers of the KRAFT Jet-Puffed Mallow Bits.  If you aren’t familiar with these, they are super mini marshmallows, the kind you’d find in your packets of hot chocolate.  And ya know what? They are PERFECT for cookies!  (PS: They’re perfect for topping cupcakes with too!)  I made S’mores cookies a few days ago and today I’m making a Mocha Mallow cookie with these mini bits of heaven!

I started with a recipe that I’ve seen on several blogs from Annie’s Eats to My Baking Addiction and then put my personal spin on them.  I added the mallow bits, reduced the chocolate chips, added espresso powder and vanilla.   Adding the Mallow Bits was my hubby’s idea.  I think he’s a genius.  The original recipes for this cookie also wanted me to make them giant cookies… but I needed to feed a bunch of people, so I decided to make them a bit smaller so the batter would go further.

They turned out pretty darn yummy.

PS… For the I also made M&M Cookie Bars (which you should make too… cause UHM YUMMMM!)

Mocha Mallow Cookies

Yield: About 4 dozen cookies
Cook Time: 10 minutes
Total Time: 10 minutes


  • 1 cup (18 Tbsp) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup cocoa powder
  • 2¼ cups flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tsp espresso powder
  • 1½ cups semi-sweet chocolate chips
  • 1 cup Jet-Puffed Mallow Bits


  1. Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  3. In the bowl of a stand mixer, cream together the cold butter and sugar about 2 minutes.
  4. Add the eggs and vanilla and continue creaming together until light and fluffy, about 3-4 minutes.
  5. Add the flour mixture and mix on low until just combined.
  6. Add the chocolate chips and Mallow Bits and mix on low until incorporated. NOTE: Dough will be thick and you may need to incorporate the chips and bits by hand.
  7. Drop 1 1/2 inch semi-flat mounds onto a cookie sheet and bake for 8-10 minutes. Refrigerate dough between batches.
  8. Allow cookies to cool 4-5 minutes on cookie sheet before remove to a wire rack to cool.

Mini S’mores Cookies

So… I don’t know if it’s a fluke, but last week I baked FOUR times.  FOUR TIMES!

I’ve made Scones, Cupcakes, Muffins and now Cookies!  Oh, and don’t forget the Fudge!

I’ve gotten into a little routine with Matty in the morning.  We stay in bed until about 8am,  then get up, have breakfast and then he goes down for a nap.  While he’s napping, I get to baking!

Last week, my husband wanted me to make something to take into the office to share with the guys.  So, I searched Pinterest for some ideas and I came across a delicious recipe for S’mores Cookies by Sugar Crafter!

They turned out pretty darn YUMMY!  And the mini’s in them were perfect for these mini cookies!

Mini S'mores Cookies

Yield: 3 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 8 Tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup graham cracker crumbs + pieces
  • 1 cup mini chocolate chips
  • 1 cup Jet Puffed Mallow Bits


  1. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, salt and graham cracker crumbs. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy, about 4 minutes.
  4. Add the egg and vanilla and mix until smooth, about 2 minutes.
  5. In two parts, slowly mix in the dry ingredients until just combined.
  6. Fold in the marshmallows and chocolate chips.
  7. Form 1 inch balls by hand and place on cookie sheet. Gently press each ball to flatten slightly if you like a flatter cookie.
  8. Bake 10-11 minutes or until the cookies are a golden brown color.
  9. Remove immediately to a wire rack to cool... or eat one warm! Just like it's hot off the camp fire!


Recipe slightly adapted from Sugar Crafter.

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

Peanut Butter & Jelly Banana Muffins

Yield: About 20 muffins
Cook Time: 20 minutes
Total Time: 20 minutes


  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)


  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.


Recipe inspired by: Joy the Baker

Grandma Dillow’s Peanut Butter Fudge

Facebook is a wonderful thing.  It allows me to stay in daily contact with friends both near and far.  It allows me to learn, share and create ideas with friends, family, and even perfect strangers.

A few days ago, my friend Erica (she’s an Army Wife too & our husbands worked together at JBLM in Tacoma, WA.) said she was making peanut butter fudge and my ears perked up like a dog who heard a fire truck and wanted to run after it!  Immediately, I asked for the recipe and Erica responded with 5 simple ingredients.  Seriously, could fudge be that easy?  This recipe comes from her Grandma Dillow… which means it’s sure to be a winner if it comes from Grandma!

So today, I tried it.  Erica’s recipe didn’t call for the use of a candy thermometer, but I had a brand new one I wanted to try out, so I used mine.  I can’t say I’ve ever really been a successful fudge maker, but after making this recipe… I think I am!

Grandma Dillow didn’t top her fudge with chocolate, but I LOVE chocolate and peanut butter so, I added a thin layer of chocolate to the top of the fudge.  YUM!

Thanks Grandma Dillow and thanks to Erica for sharing this yummy family recipe!

If you’re like me and are new to making fudge, read this helpful post: Tips for Making the Perfect Fudge!

Grandma Dillow’s Peanut Butter Fudge

Yield: 64 1-in squares
Cook Time: 10 minutes
Total Time: 10 minutes

Grandma's perfect peanut butter fudge... with a twist!


  • 2 cups sugar
  • 8 Tbsp unsalted butter, cubed
  • 1/2 cup milk or heavy cream
  • 9oz (about 1 heaping cup) creamy peanut butter
  • 1 Tbsp vanilla
  • 1 cup mini chocolate chips + 2 Tbsp for garnish (optional)

Tools Needed:

  • Medium/large heavy-sided sauce pan
  • Wooden spoon
  • Candy Therometer
  • Small off-set metal spatula
  • 8x8 baking dish + 1 Tbsp butter for greasing


  1. Butter the bottom and sides of an 8x8 baking dish. (I used glass, but a metal dish is okay too.)
  2. Measure out the peanut butter & vanilla, set aside.
  3. In a medium/large heavy-sided sauce pan, bring the butter, sugar and milk to a boil - stirring constantly using a wooden spoon.
  4. While constantly stirring, bring mixture to 240-244 F degrees. Remove from heat and immediately mix in the peanut butter and vanilla.
  5. Press fudge into prepared dish using a small off-set metal spatula.
  6. OPTIONAL: While still warm, sprinkle chocolate chips evenly over the top of the fudge. Using a small off-set spatula, once the chocolate begins to melt, spread it evenly. Allow to cool about 10 minutes then sprinkle evenly remaining 2 Tbsp mini chips as garnish without spreading.
  7. Allow to cool completely before cutting and serving. NOTE: If you need to cut it sooner, place in the fridge for 30 minutes.