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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!

Ingredients

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10 ounce bag of Mini Marshmallows

6 Tsp. Butter

1 Small Box of Golden Graham Cereal

Handful of Chocolate Chips

Directions

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!


Well I mentioned last week that I love peanut butter and I would be adding more peanut butter recipes including this one! It is a triple threat peanut butter fudge! It’s delicious and addicting, and surprisingly not too sweet! This is a great recipe if you have a party to go to or need to make a gift for someone, just make sure they are NOT allergic to peanuts, because this would kill them!

Ingredients

PB Fudge

2 Bags of Peanut Butter Chips – I went with the Reeses brand and you can see from the picture why.

10 Reeses Peanut Butter Cups

1/4 Cup Reeses Pieces

1Tbps. Vanilla

1 14oz. Can of Sweetened Condensed Milk

Directions

Start by melting the peanut butter chips and the condensed milk, on LOW (be very careful not to burn the peanut butter, or you may never use that pan again!).

Once those are melted stir in the vanilla then remove from the heat.

Pour HALF of the melted peanut butter into a GREASED pan.

Then lay crushed peanut butter cups on top.

After the peanut butter cups have been placed add the second half of the peanut butter melted mixture.

Once that is complete sprinkle the Reeses Pieces over the fudge.

Let cool for an Hour – I put it in the fridge to ensure it really hardens.

Cut and Enjoy! I promise you friends, family, and coworkers will be begging for more!

Nutella_Fudge


Living in Italy for three months of my life I learned to love nutella! I have always been a peanut butter kid and when I got to Italy and found out it was 8 Euro for a tiny jaw of peanut butter I knew I needed to find a new staple for my time there. Then I found nutella… everywhere! There was nutella gelato, nutella cookies, it was everywhere and it was cheap! Then I got back to the states and my parents didn’t understand why I was eating chocolate on my toast at 8am in the morning, so instead of eating it for breakfast I have now discovered a few recipes that include nutella in its rightful place…. for dessert! Below is my first experiment with nutella for dessert and I hope you like it as much as my coworkers did!

Ingredients

Nutella Krispy

1 Cup Nutella – A small jar is only a little over a cup to make it easy for measurement

6 Cups Rice C  rispy Cereal

1 Tsp. Vanilla

1 Bag of Marshmallows – 10 ounce bag.

6 Tbsp. Butter

Directions

Start by melting the butter over low-medium heat, in a large pot (remember we are adding the cereal into this bowl too!). Then add the marshmallows and stir constantly till they are melted. Once the marshmallows have melted add the nutella and vanillia and stir.

Nutella Melt

Once those have been mixed take the pot off the stove and add the cereal. The nutella mixture should cover all the cereal.

In order to start the next step, make sure you grease your pan ever so slightly so you can get at these delicious treats once they have harden. After you have greased the pan you can lay out the cereal and nutella mixture. Let it sit for about an hour to cool and harden slighty.

Once they are cooled you can cut them up and serve! Enjoy!

Nutella_Fudge

*This picture also shows the triple peanut butter fudge I will be sharing later this week!


I was recently hired at a college, which could mean two things, I’ll have less time to blog, which I’m trying to avoid and stay on a schedule, but it also means I have A LOT more people to bake for with different taste buds and wants. I see this as a positive piece for my readers! Anyways, I have 5 undergrads that I supervise whom I just met and found out one loves peanut butter, kid after my own heart, and it was recently his birthday so I saw this Pinterest recipe and knew it needed to happen!

If a recipe pops out at me on Pinterest I will try and recreate it and I finally found one I really wanted to share! I have yet to do a lot of peanut butter recipes, but have a ton stored up in my head that I’m slowly sharing, but you will start to realize I love peanut butter!! The following recipe was found on Pinterest, however, because there was not an added link with a full recipe, I have not linked the page.

Ingredients

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Cookies:
1 1/4 Cup Flour
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Cup Unsalted Butter, softened
1/2 Cup Dark Brown Sugar
1/4 Cup Sugar
1 Egg
3/4 Cup Creamy Peanut Butter
1Tsp. Vanilla Extract
Reese’s Miniature Peanut Butter Cups, unwrapped

Drizzle:
1 Cup Semi-Sweet Chocolate Chips

   Directions

Start by preheating the oven to 350 Degree. Then mix all the ingredients listed minus the peanut butter cups.

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Once the ingredients are mixed and have made a soft dough grab what would make a 1inch. Then make an indent with your thumb and place a peanut butter cup in the dough. Then wrap the dough around the peanut butter cup and form a ball.

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Once you have fully covered the peanut butter cup, place the ball on an ur greased cookie sheet. After the tray is full place in the oven and bake for 10-12 minutes until the sides are golden. With these ingredients listed I made about 30 cookies.

While your last batch is baking start to melt the chocolate chips. I used a microwave and 30 second increments. Every 30 seconds take the chocolate out and stir. Once the drizzle is fully melted and the cookies are cool, grad a spoon and let the chocolate drip off the spoon while you move it back and forth over the cookie.

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Grad a glass of milk and enjoy! I promise all your friends and family will be very surprised by the goodie inside and just how delicious these cookies are in general! Enjoy!


I think it has been established that I love baking with cinnamon and sugar… and well snickerdoodles are the perfect combination of both these ingredients! This past weekend my mom and I had a few Christmas parties to attend so we thought it’d be nice and maybe even beneficial to my blog 😉 to bring a few sweet treats!

These snickerdoodle cookies came out so perfectly! They are delicious on the outside and nice and soft and chewy on the inside. Please enjoy with your family, or by yourself because you may not want to share!

Ingredients

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1/2 Cup Butter, Softened

1 Cup Sugar

1/4 Teaspoon Baking Soda

1/4 Teaspoon Cream of Tartar

1 Egg

1 Teaspoon Vanilla

1 1/2 Cup Flour

2 Tablespoons Sugar

1 Teaspoon Ground Cinnamon

Directions

In a medium bowl start by beating the butter with an electric mixer for 30 seconds. Add the 1 Cup sugar, baking soda, and cream of tartar. Beat until combined, scrape the edge of the bowl when necessary. Beat in the egg and vanilla until combined. Then add the flour slowly with the mixer, if you are unable to mix all of the flour in with the electric mixer you can use a spoon, or the fun version, your hands!

Let the dough chill while covered for an hour.

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Preheat the oven to 375 Degrees (F). In a small bowl combine the 2 Tablespoons of sugar and cinnamon. Shape the dough into 1-inch balls. Roll in the cinnamon-sugar mixture and place 2 inches apart on an ungreased cookie sheet.

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Bake for 10-11 minutes until golden. Let cool. Should make about 30 cookies.

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Christmas is coming and what better way to wake-up than with a breakfast already prepared the night before! According to Ocean Spray “cranberry are the unofficial-official fruit for the holidays” so I have decided to try a new recipe! The nuts are always optional but I made a cranberry nut bread today, this is my first time and I have had one great review from my mom who had it with a little tea as her morning snack. Please leave a comment if you have tried this recipe and fully enjoyed it!

Ingredients

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2 Cups Flour

1 Cup Sugar

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

3/4 Cup Orange Juice

2 Tablespoons vegetable oil

1 Egg

1 1/2 Cups Fresh or Frozen Cranberries (Chopped!)

1/2 Cup Chopped Nuts (This is optional and you can put in as much or as little as you would like.)

Directions

Preheat oven to 350 Degrees (F). Grease a loaf pan (I used a 9×5). Mix in a medium bowl all of the dry ingredients. Then add the orange juice (Mix) then the egg (mix). Mix all those ingredients together until it is well combined.

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Then stir in the cranberries and nuts. I used a little handy chopper from Black and Decker to make this process go a little faster, but a good ole’ knife and cutting board will do the trick too.

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Pour into the *Greased loaf pan and bake for 40 minutes (this time can alter based on your oven). Best trick in the book take a toothpick and check the middle in order to see if it comes out clean. Once the bread has finished let cool for about 15 minutes. Then flip it over and place it on a decorative plate, you could even have it sliced up already for easy pickin’.

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Grab your coffee or tea and enjoy!

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