Peanut Butter White Chocolate Rice Krispie Treats

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I made these yummy little treats for a church function the other night and they were a hit. I was actually just making it up as I went hoping that they would turn out delicious. And I guess they were since I ate a half of a pan all by myself. A few extra miles around the track helped with the sugar overdose. But I have to say these were worth every calorie (in my opinion).

Along with the Peanut Butter and White Chocolate Chip Krispies I made my delicious Milk Chocolate Krispie Treats drizzled with a bit of White Chocolate. I posted these long ago and are definitely addicting as well. I think the chocolate drizzles makes these a bit fancier and quite tasty too!

Have a great weekend!

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Milk Chocolate Rice Krispie Recipe here.

Peanut Butter White Chocolate Rice Krispie Treats

3 cups Rice Krispies
4 tablespoons butter
30 large marshmallows
1/4 cup peanut butter
1 cup white chocolate chips
1 cup milk chocolate chips, melted

In a large bowl, combine the butter, marshmallows and peanut butter. Microwave for about 3 minutes, stirring every minute or so until smooth and creamy. Add the rice krispies and start mixing, than add the white chocolate chips. The best part is that some of the white chocolate will melt into the krispies, and some will stay in form. When mixed well, press into a 9X9 inch pan that has been sprayed with nonstick spray. I like to spray my fingers with a bit of the nonstick spray and that helps the krispies from sticking to your hands. Drizzle the melted milk chocolate over the top.

Enjoy!

Baked on April 30, 2010 | Recipe Card: chocolate, desserts | 6 Bites 

Chocolate Cupcakes

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I know it’s been a while since I posted.  I have missed you all.  I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand.  I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers.  Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:

I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one.  But this is definitely my go-to recipe for Chocolate Cupcakes.  I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious!  It works out perfectly every time and it is the perfect combination of texture and moistness.  I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.

I hope you enjoy it as much as I do!!!

Chocolate Cupcakes
makes 2 dozen

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water

In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:

Vanilla Frosting

2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract

Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.

xoxo,

Steph

Baked on January 28, 2010 | Recipe Card: chocolate, cupcakes, desserts | 22 Bites 

Mini Chocolate Bundt Cakes with Peanut Butter Frosting

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Dear Stephanie’s Kitchen,

It’s been a while since I’ve been able to sit down and feed you a new post.  I think about you ALL of the time.  But there is always a bum to change, or someone needs to eat (geez, what am I a full service diner?) or even worse, the 2 year old has taken the liberty of taking off his own diaper and wiping down the walls with it (sorry TMI).  And when I’m not doing that, I’m feeding a helpless little baby who hasn’t quite figured out how to hold the bottle all by herself.  All of this means you have been neglected once again. Please don’t give up on me little blog. One of these days I swear, I will have all of my time devoted to you and only you, but until then, just keep on breathing.  Please know that you are always on my mind and hopefully soon I will have this 3 kids under the age of 4 thing down pat and I will be able to master the art of multi-tasking.

Love,

Steph  :)

p.s here are some lovely and super delicious mini-chocolate bundt cakes with peanut butter frosting for you and only you, enjoy!

Mini Chocolate Bundt Cakes with Peanut Butter Frosting

6 tablespoons cocoa powder

1 1/2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking soda

2 cups all purpose flour

2 eggs

1 teaspoon vanilla

3/4 cups vegetable oil

1 cup cold water

Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 18 mini bundt cakes or 24 lined muffin cups and bake at 375 degrees for about 15-18 minutes.  Top with peanut butter frosting.

Peanut Butter Frosting

2 cups confectioners’ sugar

1/2 cup butter, at room temperature

1 cup creamy peanut butter

3 tablespoons milk

1/2 teaspoon vanilla extract

Cream the butter and peanut butter together until smooth.  Add the confectioner’s sugar and vanilla and slowly add the milk until the consistency is perfect for piping onto the bundt cakes.  Place the frosting in a ziploc bag and cut off just a bit of the corner of the bag.  Slowly pipe the frosting on the bundt cakes.  I topped mine with reeses peanut butter pieces.  Yummy!

Baked on October 20, 2009 | Recipe Card: chocolate, desserts | 21 Bites 

Double Chocolate Chip Coconut Cookies

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Hey everyone!  How has your summer been? Mine has been busy but very fun! It has been so weird not posting and hearing from ya’ll, so I am very ready to come back and try to get back into blogging again.  I’m sure it will be a little slow but I will be back full time soon enough.  I just wanted to check in with everyone and also to let you locals know about a boutique I am selling my sweets at next week in Layton (Utah).  Stephanie’s Sweet Shop will be selling the very best yummy treats and I would love it if you stopped by to check it out!  Email me at steph@stephanieskitchen.com if you want the address.  The boutique will also have some awesome crafts made by my family and it will be so much fun so you don’t want to miss it!  It is on Friday, September 25 from 9:00 am to 5:00 p.m and Saturday, September 26 from 9:00 am to 5:00 p.m.

Anyways, if you want to check this yummy recipe out, go to the Zupas blog and try these amazing cookies out!  Talk to you later guys!

Baked on September 15, 2009 | Recipe Card: Cafe Zupas Blog, chocolate, cookies | 15 Bites 

Chocolate Dipped Peanut Butter Pretzel Bites – and farewell, for now

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It has been a crazy couple of weeks and I can’t believe how fast time has flown by!  This summer will be gone before we know it!  Sad news.  I have decided that I need a break from blogging for a little while.  Just for the rest of the summer.  I am having a lot harder time adjusting to life with 3 kids than I ever imagined I would.  I decided that they need to be my first priority and so I am going to take the pressure off of myself for the need to bake everyday and try to find time to blog about it.  I will be back in September, so I hope you won’t forget about me.  I could never abandon my blog forever.  It has allowed me to be me, not just Mommy, Wife, Maid and so forth.  It has opened my eyes to what I truly am passionate about and for that I don’t want to say goodbye forever.  I just need to breath for a while and get my world in order.  When I come back, I vow to be better than ever!  So, for now, feel free to browse through the many recipes I have here and do come back!  I will however be blogging for Cafe Zupas every Tuesday, so be sure to check it out every week.  Thanks for your support friends!

I will leave you with a scrumptious snack though!  I first saw these babies on Studio 5, here in Utah.  They originally came from this blog.  They are absolutely delicious, and super easy to make.  You might want to make a double recipe, because they seem to disappear very quickly!  See you in a couple of months!

Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Baked on July 14, 2009 | Recipe Card: Cafe Zupas Blog, chocolate, desserts, no bake desserts, snacks | 26 Bites 

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