Archive | April, 2012

Peanut Butter and Jelly Cupcakes

6 Apr

Some of you who read this blog know that I eat a peanut butter and jelly sandwich for lunch almost every day. Like 5 or 6 days a week. 🙂 I figure that one day I’ll probably grow out of them. But who knows. I’ve just always loved them. So for some of you it shouldn’t come as a surprise that I made peanut butter and jelly cupcakes. 😀
Unusual, yes.

A little weird with the first bite, yes.

Totally yummy, YES.

I actually pieced together two difference recipes to make these. Partly because I liked different things about the 2 recipes, and partly because I wanted to use ingredients that I already had. I used a Food  Network recipe for the frosting. Then I used a recipe from “The Girl Who Ate Everything” for the cake batter.

The cupcakes taste a LOT like peanut butter cookies. 🙂 So even if you aren’t keen on the PB and J cupcakes, you could make the cupcakes and ice them with chocolate frosting. The recipe said you can use creamy or crunchy peanut butter. I used crunchy and I LOVE how the texture turned out.

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My friend Natalie helped me make these, and after they cooled she cut out pieces of them so that they could be filled with jelly. I usually eat grape jelly on my sandwiches, but I thought strawberry would go better with the cupcakes.

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The frosting was just as good as the cupcakes. It has peanut butter and cream cheese in it. A GOOD combo. 😉 I used creamy peanut butter for the icing, because I didn’t want it to have the crunchy texture for it like I did the cake.

Then we added a little more jelly to the top of the cupcake. I didn’t realize when I took this picture how horrible the lighting was. But I wanted to pipe a heart on one of them to show my true feelings for these cupcakes.

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Random Thought of the Day: Happy Easter everyone!

Up Next: Nothing for a little while. This baby girl is due a week from tomorrow!  Planning on not posting anything new to the blog, because I’m sure I won’t have any time for it. 🙂 For the best of reasons. 🙂

Chocolate Chip Cookie Pie

2 Apr

The easiest pie I’ve ever made. Also, another recipe from bakerella.com. My husband and I made this on St. Patrick’s Day, but I’m just now getting around to posting it. That explains why we added green food coloring to the batter. 🙂 It was pretty cool to have a green pie for the day, but on any other day this recipe would look much more appetizing with a nice golden brown color. : )

You start by beating a couple of eggs until they get foamy, then mix in my trio of favorite ingredients: flour, sugar, and butter.

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Then stir in the chocolate chips and pour into a deep dish pie shell. So easy! (Food coloring, of course, is completely optional). The recipe also calls for chopped pecans, but my hubby doesn’t care for them so we left them out. If you do like chocolate chip cookies with pecans, I’m sure they would make this pie even better.

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It bakes for one hour but after letting it cool enough to slice, you can eat it warm. 🙂

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If I make this pie again, I will try a little trick that I’ve heard of to keep chocolate chips from all sinking to the bottom. If you notice in the picture, all of the melty chocolate goodness is right near the crust. I’ve heard people say that if you toss your chocolate chips with a little flour before adding them to the recipe, they stay distributed throughout the batter.

It’s not the kind of texture I usually think of when I think of pie. Not gooey and syrupy like warm apple pie. Not a pudding-like texture of my Granny’s chocolate pie. It’s actually more the texture of a cake, but in a pie shell. Kind of airy. Not bad, just different. 🙂

Random Thought for the Day: Braves Opening Day is this week!!!!! Thursday Hanson will take the mound against the Mets. I’m super excited. 🙂

Up Next: Peanut Butter and Jelly Cupcakes