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Thursday, January 20, 2011

Basic Chocolate Chip Cookies

After I made these cookies, I realized that I definitely want basic chocolate chip cookie ingredients in my house available at all times when I'm a grandmother. It would be so awesome to have my house constantly smelling of fresh baked cookies. Mmmm. Anyhoo, these cookies turned out melty, chewy, and pretty much amazing.
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1/2 c brown sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour (I used unbleached)
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 eggs
  • 2 cups semi-sweet chocolate chips
  • (it's optional to add 1 cup of chopped nuts)
1. Preheat oven to 375.
2. Cream butter and sugars until fluffy. Then add the eggs one at a time. Add vanilla goodness.
3. In a separate bowl, mix together flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients. Fold in nuts and chocolate chips.
3. Shape into little 2" balls and place on cookie sheet. Bake for 11-13 minutes. (This makes for a lightly golden-brown bottom and a chewy center that finishes cooking on the baking sheet)


Monday, January 10, 2011

Chocolate Cupcakes with Honey Peanut Butter Filling and Peanut Butter Buttercream

Wow! That title is a mouthful-- just like these delicious cupcakes I made for my beloved for our seven year anniversary! And of course, I had to go for the chocolate and peanut butter flavor combo, since it's his favorite (and hey, it's scrumptious!)

So I had been bargain shopping a little bit ago, and I came across a Paula Deen brand of chocolate cupcake mix.

It was for 12 cupcakes, so I figured it was the perfect number for two people to enjoy (right..?) I started by following the box directions then popped the cupcakes in the oven.

I had used cute little heart cupcake cups, but of course the design disappeared because they were included in my bargain shopping as well. I have yet to try those Reynold's cups... Anyhoo!

Meanwhile, I mixed up some peanut butter buttercream. This recipe is enough to cover these twelve cupcakes with a low swirl. For a high over-the-top swirl, try doubling it.

  • 1/4 cup (half stick) of butter, room temperature
  • 1/2 cup creamy peanut butter, room temperature
  • 1 cup confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk or cream
1.) Cream the butter and the peanut butter together. Then add about half of the confectioner's sugar.
2.) Stop the mixer to add the milk, then add the rest of the confectioner's sugar.
3.) Mix until smooth and remember to scrape down the sides of the bowl! :)

After the cupcakes were cooled, I cut a little hole into the center of each cupcake...

And I filled them with honey peanut butter (sooo good!)

A swirl of buttercream and some little heart picks, and our anniversary cupcakes were a go! They were very moist, and that burst of peanut butter tasted perfect!

Ohh yeeeah!

Oh, yeah... he doesn't like his picture taken. Tee hee!
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