Jelly Filled Cupcakes with Peanut Butter frosting

   Well, hello there! Baking has seriously become of my very favorite past times this summer. Cookies, cupcakes, cookies, cupcakes...yeah, that's pretty much the extent of what I've been making other than one attempt at making granola that turned into an epic fail. Though I have stuck with two basic sweets, I have tried quite a few variations, one of which I'm pleased as punch to share with you all today; Jelly Filled Cupcakes with Peanut Butter Frosting.
   Peanut butter is, perhaps, one of the greatest foods created and pairing jelly with it? Nostalgic perfection. My brother ate peanut butter and (grape) jelly sandwiches every day when we were kids. These cupcakes remind me of many lunchtimes at our well loved, wooden kitchen table, after a morning of school at home and once my dad had gotten home for his lunch break. After lunch when my dad went back to work my mom, brother, and I would all gather at the kitchen window to blow kisses and wave goodbye as he backed out of the drive way. I like these cupcakes for many reasons.

Jelly Filled Cupcakes

Directions

   I just used a yellow cake mix and followed the directions on the box for the cupcakes. I'm all for made from scratch but when it comes to cake and cupcakes, I kinda suck. After baking the cupcakes, allow them to cool and then use a knife to make a hole down through the middle of each cupcake. Spoon your favorite jelly (honey is delicious too) into the middle of each cupcake and then use your finger to squish it in so the cupcake has jelly all the way through. When they're all bursting with sweet, sticky jelly, it's time to frost them.

Fluffy Peanut Butter Frosting (found here)

Ingredients

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners sugar

Directions

   Place the butter and peanut butter into a medium bowl, and beat with an electric mixer (mine's broken so I just used a spoon and my muscles). Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. 

   I hope you'll try these cupcakes and perhaps be reminded of your sandwich-filled childhood. And... don't you love my new tablecloth???

M&M cookie ice cream sandwiches

   Baking really has become one of my favorite past times this summer. It's just so calming and gives me a little creative outlet. Plus, I feel much more productive when I've created some sort of sugary, calorie-loaded, deliciousness than I do lounging around watching TV.
   This is a recipe I've been wanting to have a go at. It combines three fabulous things; m&m's, ice cream, and sugar cookies, resulting in the perfect hot summer day indulgence.

      I used this recipe for the cookies and added a little over a cup of m&m's. The cookies were so soft and chewy and really just plain perfect. I was a little worried that the ice cream would be too frozen and hard and break the cookies. While the oven was still a little warm from baking I set the ice cream on top to soften it a little then, before I scooped, I ran the spoon under warm water. This helped a lot and I didn't break any of my pretty cookies.
   Now I'm imagining all the different cookie and ice cream combinations I could try...

Mini Cheesecakes

   Brandon loves cheesecake. Who doesn't? So, for our anniversary, I wanted to surprise him with some mini cheesecakes (they're way easier than a regular cheesecake).

I used this simple recipe but just altered it to make a few less.

Mini Cheesecakes (makes 2 dozen)
Ingredients
Crust
  Four graham crackers, crushed
  1/2 cup butter, melted
Cheesecake
  1 8oz package cream cheese
  1/2 cup sugar
  1 egg
  1 tablespoon vanilla

   Mix melted butter and graham cracker crumbs together and press a spoonful of the crust mixture into each cupcake liner.
   With an electric mixer beat together cream cheese, sugar, egg, and vanilla until smooth. Use a spoon to fill each cupcake liner about halfway.
   Bake at 350 for 18-20 minutes and then move to fridge to cool.

   Chocolate chips make everything even better so, add them to the batter while you're at it. 

Hazelnut Sandwich Cookies with Chocolate Buttercream Frosting

   Happy Saturday friends! Even though school's out now and every day is weekend-like,  still cherish the weekends because Brandon's home the whole time. There's few things I love more than spending two full days with him every week.
   I've been longing to do some baking so the other day I gave in and whipped up these cute little sandwich cookies. They were ridiculously simple and Brandon was really delighted by them.

Hazelnut Cookies
I box Yellow cake mix
2 eggs
1/2 cup vegetable oil
2 tablespoons Torani Hazelnut Syprup

Preheat oven to 350. Mix all the ingredients together. Round each spoonful into a ball and place on a greased cookie sheet. Bake 8-10 minutes. When cookies are removed from oven, allow them to cool on a cooling rack.

Chocolate Frosting
1/4 cup of butter, softened
2 cups powdered sugar
3 tablespoons cocoa
2 tablespoons milk

Use an electric mixer to mix all the ingredients together. Add milk to make more spreadable.

I hope you try these all love them and I hope you all have a wonderful weekend!

Easter Cookies

   Yesterday I finally got a chance to make some Easter cookies. I wanted to try something new so I opted for Chocolate Sugar Cookies using this recipe. I used this butter cream frosting to decorate them, though they're also very yummy without frosting.

   I know they're good because Brandon ate three with his cereal this morning. I hope you're al enjoying a relaxing saturday!

Cinnamon Roll Cookie Bars

   I seriously cannot believe it's already Saturday, not that I'm complaining. I woke up at 5:30 this morning with a groan knowing my alarm was minutes away from going off then it occured to me, "it's Saturday!" Best feeling ever.

  Last Sunday my parents, Brandon, and I visited my granny and papa (my dad's parents). They only live about an hour and a half away so it's always a delightful little day trip. I volunteered to bring a dessert and decided to do a little experimenting. My papa reminded me to send the recipe to my granny more than once so I think my expermineting was a success. 

Cinnamon Roll Cookie Bars

Ingredients
1 box yellow cake mix (butter pecan would also be delicious I'm sure)
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

Icing
2 tablespoons milk
2 cups powdered sugar

Directions
Mix all ingredients and pour into a greased 9"x13" baking dish. Bake at 350degrees for 25 minutes.
When perfectly baked remove from the oven and pour icing over the top.

   You know what I'm most excited about? Making these with a gluten-free cake mix so I can also partake of them. Yeah buddy.

Caramel Corn "trail mix"

   Happy Wednesday! We're more than halfway to another weekend and that's pretty cool.

   This past weekend I made a ridiculously delicious "trail mix" like one Brandon and I got from the Fresh Market a month or so ago. I made it for my parents and a friend for Valentine's Day...and also so we could have some.

Ingredients

homemade caramel corn with chocolate drizzle

mixed nuts

white chocolate chips

It was outragiously good.

Caramel Corn

   Last night I made caramel corn. I've been wanting to try my hand at making some for a while and I had some lucky recipients in mind...
   I started by popping lots of popcorn, enough to make a mound on a wax paper-covered baking sheet.

For the caramel I used this recipe and tweaked it a bit. It's pretty simple.

Ingredients

1 cup butter

2 cups sugar

1/2 cup corn syrup 

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Melt the butter in a saucepan then add sugar, corn syrup, and salt and bring to a boil while stirring.

Boil without stirring for four minutes.

Pour over the popcorn and back at 250 for about 30 minutes, stirring every 10 minutes or so. 

You can then break it apart and partake of it or you can take it a step further by drizzling melted chocolate all over.

Gluten-Free Cinnamon Rolls

   I've recently jumped on the gluten-free bandwagon. Don't worry, I'm not one of "them." I made the choice because of an allergy I've realized I have, not because I like to skip my lifestyle around from one buzzword "vegetarian," "gluten-free," "vegan" to another.  I've had eczema for as long as I can remember and recently figured out that the eczema that was showing up on my eyelids, neck, arms, legs, and hands was being triggered by gluten. Now that I've decided to completely abstain from it, I no longer look swollen-eyed and feel self conscious. With all the gluten-free things on the market now I'm realizing that this change may not be so hard at all.
   For Valentine's Day I like to make a delicious dessert for Brandon and I. The last few years I've made the same thing so this year, I wanted to branch out a little. After all, who doesn't LOVE cinnamon rolls...and ice cream?

Gluten free cinnamon rolls
Ingredients
Gluten-free Bisquick
1/3 cup butter, plus a few extra tablespoons
2/3 cup milk (I didn't try it, but I'm pretty sure almond milk would be great)
3 eggs
cinnamon and sugar for sprinkling

For icing
2 cups powdered sugar
2 tablespoons almond milk

Directions
Follow the directions on the box for making a basic biscuit but sub the butter for shortening. As you mix up the biscuit dough, add about 1 tablespoon cinnamon and about a 1/4 cup sugar.
Roll the dough on a flat surface (wax paper sprinkled with rice flour works wonderfully) to about 1/2 inch thick.
Sprinkle flattened dough with sugar and cinnamon and a few tablespoons butter.

Roll up dough to form a log, cut into circle and place in a greased baking dish. 

Bake at 400 for 13-16 minutes. 

For icing mix both ingredients until smooth. Add more sugar to thicken.

When rolls are baked, drizzed with tons of icing. Tons. 

   We topped ours with coffee ice cream and whipped cream because it was Valentine's Day...and that's just how we roll.

Muffins and Cranberry Bliss Bars

   It's Christmas Eve eve! I personally find Christmas Eve just so magical and exciting. We spend every Christmas Eve visiting my grandparents with my aunts and uncles and cousins, eating, opening presents, reading the story of Christ's birth, and celebrating it all. I'm very exciting to head down there tomorrow.
  In preparation I've spent today baking and wrapping presents...

I made "Cranberry Bliss Bars" for the first time.

I baked up some Pumpkin Cream Cheese Muffins. Oh, and they have a streusel topping :o)

I bagged up the muffins with some ornaments.

   After a trip to the mall (big mistake) and two trips to Target I have nearly all my gifts taken care of.  I hope you all have a wonderful Christmas Eve and a very Merry Christmas!

Unto us a Son is given!

White Chocolate Chip Cranberry Cookies

   Hello one and all! So I know I've been absent for a few days (perhaps a few of you noticed???) but it's been for a delightful reason. Every year my family goes up to Colonial Williamsburg for a few days just before Christmas. Last year was the first time Brandon got to come with us. It's an annual Christmas time tradition that with my gfamily that I have grown to really cherish and look forward to.  I took very few pictures but, you'll have to take my word for it, the decorations were beautiful and the trip was wonderful.
  It's back to reality now though and I'm already back in the kitchen, baking some cookies to take to school tomorrow for something called "Holiday House" (we just bring food, leave it in the auditorium, and everyone snacks). I decided to use one of my ver favorite recipes which combine cranberries, orange, and white chocolate. Ohhhhh yes.

Cranberry White Chocolate Chip Cookies

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1 tbs. Brandy (I sub 1/2 tbs orange extract)

1 1/2 cups all purpose flour

1/2 tsp baking soda

3/4 cup white chocolate chip cookies

1 cup dried cranberries

Directions

Preheat oven to 375 degrees.

In a large bowl cream together butter and both sugars until smooth.

Beat in the eggs and Brandy followed by the flour and baking soda.

Mix in cranberries and white chocolate chips.

Drop by spoonfuls onto cookie sheets.

Bake 8-10 minutes.

For best results remove from oven while still a bit doughy.

Allow cookies to cool on cookies sheets one minute before removing to wire racks.

   Don't they look yummy???