Chocolate Peanut Butter Cupcakes

 
Chocolate & Peanut Butter just belong together!!

1 box devils food cake mix

1 small chocolate fudge pudding mix (dry)

¼ cup flour

½ cup vegetable oil

1 cup water

4 eggs

1-8 0z. container sour cream

1. Preheat oven to 350 degrees
2. Combine all ingredients in the order given
3. Put cupcake liners in muffin tin
4. Fill each liner about 2/3 full
5. Bake in pre-heated oven for about 25 minutes or until cupcakes spring back when touched
6. Let cool & frost.
   Peanut Butter Buttercream
   
   
   1 1/4 cup creamy peanut butter
   1/2 cup softened butter
   2 cups powdered sugar
   1 tsp. vanilla
   2 tbsp. milk or more as needed to thin frosting
   
   
   Cream together peanut butter and butter until fluffy. Slowly add sugar and vanilla until combined and there is no more lumps. Add milk as needed to thin frosting until it's smooth enough to easily pipe through a piping bag.
   Frost cupcakes and top with chocolate sprinkles and mini reeses peanut butter cups.

Pumpkin Magic Cake

This recipe is one I found on Pinterest and it is ridiculously GOOD. While it bakes the cake separates from the pumpkin filling creating these lovely layers. It is so magically delicious!!! Thank you Pinterest!

 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)

For the pumpkin filling-

• 1 (15oz) can Pumpkin Puree
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 3 eggs
• 1 cup brown sugar
• 1 tsp pumpkin pie spice

 For the frosting-

• 1 (4 serving size) box vanilla instant pudding mix
• 1 tsp pumpkin pie spice
• 1 cup cold milk
• 8 oz Cool Whip, thawed
• Preheat oven to 350 degrees F.
• Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
• In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
• Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
• Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. Cake can be served now but I prefer it chilled. YUMMY!!

Butternut Squash Mac N Cheese

http://studio5.ksl.com/?nid=126&sid=27065394

A healthy twist on a classic favorite!! It makes a perfect side dish to any meal and it's a dish even your kiddos will LOVE. Click on the link above to see my TV segment on this lovely recipe! 

3 cups uncooked whole wheat pasta shells

4 cups 1/2-inch peeled & cubed uncooked butternut squash

1/2 of a minced onion- about 1/3 cup

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup chicken or vegetable stock

1 cup milk. divided

3/4 cup freshly grated smoked gouda cheese- fontina cheese would work well too

1/4 cup freshly grated parmesan cheese

3/4 cup shredded cheddar

2 tablespoons butter

2 tablespoons fine breadcrumbs

fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

Directions:

Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.

While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash, & onion. Season with salt, pepper and whatever fresh herbs you are using. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or fork until smooth. Add in 1/2 cup of milk, and all of the cheeses stirring until melted and smooth, about 5 minutes. If mixture is too starchy, add in additional milk , stirring until sauce is the consistency you want. Stir in butter, mixing for a minute or so until incorporated. Taste and season additionally if desired.

Fold pasta into the sauce, so they are all coated. You can top with additional shredded cheese and breadcrumbs and bake for 15 minutes or until golden & bubbly. Serve while hot.

Coconut Lime White Chocolate Macadamia Nut Cookies ~from Our Best Bites

 This recipe comes from Our Best Bites food blog and it is pretty spectacular. These cookies are one of the best things I have ever tasted & I wouldn't change a thing about them... and I don't say that very often! ENJOY!! 

2 cups flour, spooned lightly into measuring cups and leveled with knife

1/2 teaspoons baking soda

1/2 teaspoon table salt

12 tablespoons unsalted butter melted and cooled until luke warm

1 cup brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 cup chopped white chocolate or white chocolate chips

1 cup coconut (toasted or untoasted)

1 cup toasted macadamia nuts; roughly chopped

1 1/2-2 tablespoons grated lime zest (1-2 limes)

Heat oven to 325 degrees.  Mix flour, salt, and baking soda together in medium bowl; set aside.

 With an electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients & mix until combined.

Add white chocolate chips, coconut, macadamia nuts, and lime zest.  Mix to distribute.

Scoop cookie dough into balls and place on parchment lined baking sheets.  Bake until cookies are set around outer edges, yet centers are still soft and puffy, and appear slightly under-baked, about 9-10 minutes. Cool cookies on cookie sheets for a few minutes and then transfer to a cooling rack.

Banana Protein Cookies

I am always looking for a healthy alternative when it comes to baking. My family loves sugary and indulgent baked desserts, you know... the good stuff. But who doesn't? This recipe is made with zero sugar or flour but is packed with protein, fiber, & all the chewy goodness that satisfies! **Can also be made in Pumpkin, Sweet Potato, or Apple flavored cookies as well... I think Chocolate would be great too!

3 very ripe bananas

1/4 cup coconut oil

1/4 cup nut butter- use your favorite!

1/3 cup plain greek yogurt- I use cottage cheese sometimes too

2 eggs

 a pinch of salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. vanilla extract

2 tbsp. flax seeds

1/4 cup ground flax seeds

1 tbsp. chia seeds

2-3 tbsp. sunflower seeds

1 tsp. xanthum gum

2 scoops vanilla protein powder- I've used chocolate too- works great! 

1/2 cup 6 grain oats- any oats will work

2-3 tbsp honey or sweeten to taste with the sweetener of your choice

Combine all ingredients in a large mixing bowl until well blended.

Place heaping tablespoons 2 inches apart on greased cookie sheet and bake 18-20 minutes or until dark golden brown. Cool completely and store in an airtight container in fridge for up to 1 week.

**For other varieties- in place of bananas-use 1 1/2 cups of cooked sweet potatoes- canned pumpkin, or shredded apple 

Happy healthy eating! 

Snickerdoodle Bread

I found this recipe on Pinterest but it wasn't Snickerdoodle Bread... it's supposed to be Amish Friendship Bread 

without the questionable, fermented batter you leave on your counter for ten days. After making it I decided it is 

delicious however, it doesn't taste much like the original Friendship bread but more like that of a Snickerdoodle

  Cookie! Call it whatever you like... it is DELISH!!

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a 

little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. 

 Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans;

 sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until 

toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan

Banana Muffins

 I have been making these Banana Muffins for 15 yrs now and I still make them almost once a week! No bananas ever go to waste in my house.  Of course you can make it in a loaf pan for banana bread too. I believe this recipe came from my Mom who got the recipe from her Mom... it's a keeper!

3 very ripe bananas 

1 cup sugar

1/4 cup shortening

2 eggs

pinch of salt

1 tsp baking soda

2 cups flour 

1 tsp vanilla extract

3 tbsp buttermilk- I have actually never used buttermilk because I rarely have it on hand. The perfect substitute is 3 tbsp of milk plus1 tsp of lemon juice OR apple cider vinegar. ( I've used both and either works great!)

extra sugar for sprinkling 

Preheat oven to 350 degrees. In a large bowl or stand up mixer combine shortening & sugar and mix until crumbly. Add eggs, one at a time and mix. Add in ripe bananas (I always let the mixer do the mashing but you can mash them ahead of time) add vanilla. Combine dry ingredients; Add dry ingredients alternating with the buttermilk until all ingredients are combined. Line muffin tins with paper liners and fill about 2/3 full. I like to sprinkle each muffin before baking with some sugar. It gives them a wonderful crusty/flaky/sugary muffin top! And I mean that in the BEST way possible! Bake for 18-20 minutes or until golden brown. ENJOY!!