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 

Mini Apple Pies

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Happy Wednesday! I have been baking up a storm the past couple of weeks, but have not been able to post for a while.  But I couldn’t wait on this one. I just had to share this fun recipe.

I love Apple Pie.  And if you are a faithful reader than you know that I love little individual servings. Well here is a cute little Mini Apple Pie. Warm, delicious and oozing with apple goodness.  No need to dirty a pie plate, or wrestle with making beautiful edges, which by the way, I have never done successfully.  I simply cut out circles out of the dough, fill them with the apple filling and press the edges together with a fork.  So easy.  These would be so fun for a dinner party, baby shower or just when you are craving a good ole’ fashioned apple pie but don’t want to bother with actually making one.  I hope you enjoy them as much as I did!

Have a great week!

xoxo,

Steph

Mini Apple Pies

makes about 16 or so

*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.

For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water

Sugar for dusting the tops of the pies

For the icing:
1 1/2 cups confectioner’s sugar
dash of milk

1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops.  Serve warm.

Enjoy!

Baked on April 20, 2010 | Recipe Card: apples, desserts | 14 Bites 

Monkey Bread Muffin Cups

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Monkey Bread.  If you have never had this ultra tasty treat before, here are a few keywords to descibe this evil addiction of mine:

addicting
sweet crunchy edges
caramel-y
cinnamon-y
lil’ bit of heaven

These are only a few of many I could probably use to describe these little heavenly buns. It’s like a cinnamon roll you can take a part piece by piece and there is nothing in this world quite like it. Just remember – you’ve been warned. I’m not going to lie that you can eat the entire thing without even blinking an eye.

I decided that because I can eat an entire recipe when I make it using a bundt pan, that I needed to make them in individual portions so that I can ‘somewhat’ control myself. So I used the jumbo muffin tins. It makes 6. Just to make it extra evil I drizzled some icing over the top. They totally don’t need it. They are amazing on their own. Trust me.

Monkey Bread Muffin Cups
makes 6 jumbo muffins

2 tubes of biscuit dough (I like pillsbury) (20 biscuits in total)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar

Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup) In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through. Best when hot and fresh out of the oven!

Enjoy!

Baked on March 12, 2010 | Recipe Card: Muffins, bread, desserts | 20 Bites 

Creamy Peanut Butter Mousse and a video!

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So I did my Studio 5 segment today.  Wow.  It was fast.  I’ve done this quite a few times now and I usually have around 5-6 minutes.  I can’t believe how fast this 2 minutes went by.  And I was totally looking at an imaginary camera.  But its all good.  It’s always a blast to be there with all that awesome energy in the room.  All the cameras and sound guys around you.  Its a lot of fun.  Never thought this would be something in my life that I would get to do, and I feel really blessed.  So they finally posted a video, so here is the link.  There were 2 other bakers and recipes in the same segment, I am #2.  Just don’t laugh that I’m looking everywhere but the camera.  :)

And here is the recipe for the Creamy Peanut Butter Mousse and the Chocolate Cupcakes that I use with it.

Creamy Peanut Butter Mousse

3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract

Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.

Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here’s how:

Chocolate-Peanut Butter Cup Cupcakes

2 1/4 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 cup good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
1 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups

Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.

To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.

Baked on March 1, 2010 | Recipe Card: cupcakes, desserts, studio 5 | 10 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 

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