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Monthly Archives: March 2014

After looking through my pantry, I noticed I had a lot more peanut butter just hanging around, but I also noticed I had some Mini M&M’s still hanging out from one of my other weekends of baking! So I researched some recipes for peanut butter cookies with M&M’s. Because M&M’s have the hard chocolate candy coating baking with them is different than baking with regular chocolate chips, so remember that! I finally found the perfect combination recipe on pinterest. The picture took me to a website called “You cup of cake” (Wicked clever name!)

So here it is, my process of the cupcake with my pictures but also the link is listed at the bottom if you want to see how they really come out when you have a pipping bag!

Ingredients for Frosting

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1/2 C. smooth peanut butter
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar
2-4 Tbsp. milk
Extra M&M’s to decorate

 Ingredients for Cupcakes – (Semi-Homemade)

1 box white or yellow cake mix
3 eggs
1/3 C. oil
1 C. milk or buttermilk
1/2 C. sour cream or plain yogurt
1 Tbsp. vanilla extract
1 C. mini M&M’s
Directions for Cupcakes 
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
4. Stir in cake mix until smooth.
5. Fold in M&M’s. Don’t overmix because the coloring from the candies will dye the cake
I made this mistake and even went softly if it happens it just looks like a tie-dye cake (No Big Deal!)
6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Directions for Frosting
1. Beat peanut butter and butter until smooth. Add vanilla extract and slowly add powdered sugar. The frosting will become chunky. With the mixer on low add milk 1 Tbsp at a time until the frosting becomes “fluffy” and smooth. Add more powdered sugar if needed or more milk.
2. Pipe onto cooled cupcakes an top with extra candies. – Or if you don’t have a pipping bag feel free to use a regular old fashion knife, like my pictures!
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Fall is my favorite time of the year, nothing makes me more happy than a fire pit in the middle of fall with toasting marshmallows, but what about the winter months? It’s way too cold to got outside and set-up a fire pit. So, I decided to try something different and delicious. It’s been shown through my recipes that I like simple and I’ve done a lot with rice crispy cereal. This is a very similar process, just a few different ingredients. I really hope you enjoy this winter friendly summer treat!


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10 ounce bag of Mini Marshmallows

6 Tsp. Butter

1 Small Box of Golden Graham Cereal

Handful of Chocolate Chips


Start by melting the butter over a low-medium heat. Once the butter is melted add in the marshmallows and continuously stir. Make sure you stir or else the marshmallows will burn and it will not be an easy clean up!

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Once the marshmallows have melted take the pan off of the hot stove top. Then pour in the cereal slowly while still stirring. Then add in the chocolate chips, you can do this one of two ways, you can add it into the melting pot or you can sprinkle them on after you have pour the mixture into a greased pan.

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Whichever way you decide they will turn out amazing and delicious and taste just like the summer treat we know and love!

Be prepared to make more than one batch as these will go mighty fast!