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
Ingredients for Cupcakes – (Semi-Homemade)
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!
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!
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.
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!
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
1 14oz. Can of Sweetened Condensed Milk
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!
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!
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
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.
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!
*This picture also shows the triple peanut butter fudge I will be sharing later this week!
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!
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 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.)
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.
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.
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’.
Grab your coffee or tea and enjoy!