Brownie Oreo Peanut Butter Cupcakes

Yes, you read that correctly. I have only one word – OMG (ok, that might be three words, but whatever). I saw these on pinterest, linked back from a blog, but it’s not even really a recipe so I think I can just instruct you here.

 

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Get a pack of Oreos.

Spread about a TBSP of peanut butter atop two Oreos and stack them inside a cupcake liner in a muffin pan.

Prepare boxed brownie batter. Pour 2 TBSP of prepared brownie batter over each Oreo stack. Bake for about 20 minutes (probably about time on package).

Enjoy the deliciousness. These were SO rich but probably one of my favorite things I’ve made and so easy.photo 1

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Peanut Butter Pretzel Truffles

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Oh my dear lord. These are one of my FAVORITE things I have made. Recipe from Annie’s Eats: http://www.annies-eats.com/2013/04/12/peanut-butter-pretzel-truffles/ There are others on the web but this was the one I’d pinned and it was amazing.

Pretty easy to make , too, although mine never look as nice as the source.

Ingredients:
creamy peanut butter
confectioners’ sugar
unsalted butter, at room temperature
crushed pretzels
bittersweet chocolate, finely chopped (i used Ghirardelli chips actually)
milk

Specific amounts at Annie’s link. Pretty easy to make – mix PB, sugar, butter and pretzels together. I had to use my hands though to kind of massage it, just mixing didn’t work that well. Then roll into balls and freeze for a bit. You can see here where 90% of the butter is embedded in that one ball up front/right.

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Meanwhile, melt the chocolate.

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Dip the balls in the chocolate (I don’t think it’s possible for me to post about making truffles without saying – “I wanna dip my balls in it“). Yes, I’m (a) old, for remembering the State, and (b) immature).

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Then make the drizzle from PB, sugar and milk, and drizzle atop it. Eat. Repeat (the last step, that is). Repeat. Repeat. Repeat. You get the picture.

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YUM. I could not stop eating them.

No Bake Halloween Treats!

After the melted frosting mess last Halloween and dealing with an infant and two year old, I decided to take an easy route this year and go for no bake goodies. Also, what I really wanted to make was this pumpkin cake…

…but since my sister in law was bringing birthday cake I thought that would be overkill.

So, I made Witch’s Hat Cookies, Peanut Butter Ghosts, and a fun candy jar, all courtesy of Pinterest.

None of these really require a recipe but you can check out the links for instructions if needed.

For the Witch’s Hats, ingredients are:

1 Package Keebler Fudge Stripe Cookies
1 Bag Hershey’s Kisses
Orange frosting in a tube (I used the Wilton orange sparkly kind).

Then you just put frosting on the bottom of a Hershey’s kiss as “glue” to stick it to the upside down cookie…

and encircle it for the ribbon around the hat.

Now, the ghosts should have been easy enough. Ingredients:

1 Package Nutter Butter cookies
12 ounces “vanilla flavored candy coating” (this is important)
1 bag mini chocolate chips

Except, I couldn’t find that candy coating crap anywhere, and figured it must be the same as white chocolate, so I got a couple bags of white chocolate chips. I tried to melt them in a saucepan as the recipe directed, but guess what? White chocolate doesn’t melt into a liquid like regular chocolate. No, it gets mushy, and coagulated, until it’s one giant clump of fat and goo, and then it starts burning and caramelizing and turning brown, until it ruins not 1, but 2 of your pots, as you try with the second bag because you mistakenly assumed that the first try didn’t work because the pot was the wrong size.

Yeah, not so much. 😦

My trusty facebook friends schooled me on vanilla flavored candy coating and directed me to Hobby Lobby (which I’d never been to before but it was AWESOME). So candy coating in hand I tried again. Instead of melting it over the stove as directed, I followed the directions on the bag and just microwaved in 30 second increments, stirring between nuke sessions, until we had some nice creamy melted coating:

Then we dipped the nutter butters in the coating (top and sides only, not the entire cookie). Recipe said to use tongs but we (hubs helped and did much of the dipping, even with a baby on his shoulder!) found it far more efficient to dip by hand.

Then you just place two mini chocolate chips near the top of each cookie for the ghosts’ eyes, and you have some spooky little treats! You’re supposed to let them set for like 10 minutes but I gave them (and the witch’s hats) overnight.

The last thing I made was just a bunch of candy in a jar, layered to make a nice looking decoration. Mine (second pic below) wasn’t as pretty as the inspiration (first pic below) but still cute!

I couldn’t find regular black licorice so I used nibs which weren’t nearly as neat looking, and no gumballs or pretty suckers, just the crap I could find at Target. It was still a big hit though!

Peanut Butter Blobs

Yeah, we haven’t fixed the oven yet. Hence the continuing hiatus. But, we made no bake goodies this weekend to share.

In elementary school they used to sell what we called “Peanut Butter Blobs” after lunch for ten cents a pop. They were awesome. As an adult I fondly remembered them and considered trying to make them but wasn’t sure what was included – obviously peanut butter, and I guessed powdered sugar must have been in them to cut down the stickiness, and then I knew that there were rice krispies and chocolate chips, but I figured there had to be more to it than that and I wasn’t going to try and figure it out myself.

Well, a friend of mine tracked down the recipe from a lunch lady there and gave it to me – turns out, all I was missing was butter. Yep, these things are pretty much pure fat. Awesome.

2 cups creamy peanut butter (FYI, a jar is just under 2 cups; we used reduced fat and it didn’t seem to mess anything up)
1 1/2 cups butter (softened) (this is 3 sticks. Yeah, that’s a LOT of butter).
3 cups powdered sugar
5 cups rice krispies
1 cup mini chocolate chips

Cream peanut butter, butter and powdered sugar together.

(I tried to coat the peanut butter with powdered sugar so that I didn’t end up putting the mixer directly into peanut butter which seemed like a bad idea).
(Per my usual method, I microwaved the butter to achieved “softened” status.)
On low speed, mix in rice krispies & choc. chips.
Place on a cookie sheet using an ice cream scooper and pop the entire sheet in the freezer. When frozen, place in a zip lock bag and keep in the freezer. Take out as needed.
So…I think I misread the recipe as I didn’t use the mixer past the first step and my arm was killing me from mixing peanut butter by hand to get the rice krispies and chocolate chips mixed in evenly. And when I was using the mixer on the first step, the cord fell in the bowl and got coated in goo. Otherwise, this is pretty fool proof since it’s no bake.
We did get a rousing endorsement from our little dude, who not only licked a beater clean, but also kept demanding “more, more” as we spooned them out and probably ate about 5 spoonfuls. That’s healthy.
(I usually don’t post pics of him publicly on the internet but I don’t think anyone reads this except people who have access to my private blog anyways, lol).

Chocolate Peanut Butter Quick Bread (Williams Sonoma)

This was an easy one since it was a mix with no decorating or the like required. I would link to the WS site but they don’t have it online.

Ingredients:

  • One package of bread mix
  • 2 eggs
  • 3/4 cup of water
  • 1 stick melted butter

Beyond that, instructions are to mix it all together, put it in a (8″x 4″) loaf pan and bake for 65-70 minutes. Our oven sucks so we had to bake for closer to 85 minutes.

This one should have been, and almost was, error free. Throwing some crap in a bowl and then spooning it into a pan isn’t rocket science, people. But never fear, I still jacked something up. Surprisingly, it wasn’t the butter. See, I have problems with any recipe that calls for butter in any form other than rock hard straight out of the fridge. This is mostly because I never have the foresight to take the butter out in advance and let it achieve the desired level of squish. Softened/room temperature butter is my baking nemesis. Melted, though? That I can do. I just popped it into a measuring cup and the whole system went into the microwave for a minute.

Voila!

I was pretty excited when I poured the batter out and saw that it was full of peanut butter chips. NICE! It looked even more delicious once everything else was mixed in. Shocking even myself, I did not eat any raw batter.

After almost an hour and a half it came out of the oven looking AMAZING.

Done right? Screwup free?

Not so fast there…

That happened when I tried to pop it out of the pan.Not sure if I didn’t use enough butter, if it wasn’t cool enough, who knows?

It still tasted good though, and check out the melted peanut butter chips! Success despite a messy exit strategy.

*P.S. – You may notice these pics are a bit nicer than my previous posts. Notwithstanding my declarations of point and shoot-ed-ness, sweet husband dropped a lovely new camera in my lap formy birthday. I’m just learning to use it though and still suck at baking so this shouldn’t have any bearing on the overall suckitude of this blog.