Peanut Butter Cupcakes

Perfect School Break Snacks!

Peanut Butter Cupcakes

1 3/4 cup white flour

1 TB baking powder

1/2 tsp salt

1/2 cup creamy peanut butter

1/4 cup margarine

3/4 cup sugar

2 large eggs

1 tsp vanilla

1 cup milk

Preheat oven to 350 degrees. Line muffin tins with paper liners.

Whisk together flour, salt and baking powder. Set aside.

In a large bowl cream together peanut butter and margarine. Add sugar and beat until fluffy.

Add eggs , one at a a time. Beat in vanilla. Slowly beat in flour mixture a little at a time, until all is incorporated.

Fill muffin tins 2/3 full.. Bake for 18 minutes.

I frost these with a little strawberry jam but chocolate frosting would be yummy too.

Black Bean Brownies

Can I have the recipe for THOSE brownies?

A few people have asked me for this already this year so I thought I would post it. It's a rich and delicious fudge brownie recipe with a secret ingredient. I have been making these for years.

Black Bean Brownies

1 (15 oz) can black beans

4 oz unsweetened baking chocolate

1 tbsp. butter

3 eggs

2 cups sugar

3 tbsp flour

1 tsp cinnamon

2 tsp vanilla

Rinse and drain beans. Process beans and 1 egg in the food processor. Melt chocolate and butter in the microwave( about 1.5 minutes in mine). In a large bowl combine the bean puree, sugar, flour, vanilla, cinnamon, and remaining eggs. Add chocolate and beat with mixer until smooth.

Pour into 9x13 pan. Bake at 350 degrees for 20 minutes or until toothpick in the center comes out clean.

French Vanilla Coffee Mix

I am finishing up my gift baskets this week.There are a few things everybody asks for every year that have become favorites and fortunately for me they are economical and easy to make!

Here's one of my favorites to hopefully save you a last minute trip to the store.A dozen biscotti and this mix makes a fabulous gift for a teacher or neighbor.

French Vanilla Coffee Mix

2/3 cup instant coffee powder

2 cups nonfat instant dry milk powder

1 cup powdered coffee creamer

2/3 cup white sugar

1 package french vanilla instant pudding mix

Put everything in the food processor and process about 5 seconds to blend completely.

If you don't have a food processor, a potato masher works well to break up lumps and help mix together.

Spoon into your jar of choice.  I put this in a crystal jelly jar. Place directions on a label for the jar or make up small gift cards to attach with ribbon.

Directions: Use 2 or 3 tablespoons of mix in a coffee mug. Add hot water and enjoy!

Homemade Cake Mix

Yeah, Yeah, I forgot to post it.Don't forget the granola bar recipe posted earlier.......

       Basic Cake Mix

8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

In a large bowl stir together the flour, sugar, baking powder,
and salt. With pastry blender cut in shortening till mixture resembles very fine crumbs. Divide mix into five equal portions (about 3 1/3 cups each). (I use Quart canning jars, you could use Ziploc Freezer bags.)
 

Place in airtight containers. Store in a cool, dry place up
to six weeks. Or place in freezer containers and freeze for up to 6
months. Don't forget to label them! You'll have no idea next summer what that bag is!

Yellow Cake

1 pouch of cake mix
3/4 cup of milk
2 eggs
1 teaspoon real vanilla
 

Grease and flour a 13 x 9 pan. Set aside. In mixing
bowl combine the mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in  pans. Bake in 350 degree oven about 20 minutes or till wooden pick comes out clean. Cool pans for 10 minutes and remove cake to cool completely.

Gingerbread Biscotti

These are Yummy!!!

Gingerbread Biscotti

1 c Almonds, blanched

3/4 c Sugar

1/4 lb Butter

1/2 c Molasses

1/4 c Ginger, fresh minced

3 Eggs, large

3 c Flour

1/2 Tb Baking powder

1 Tb Cinnamon

1 tsp Nutmeg

1/2 tsp Cloves

1/2 tsp Allspice

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, about 15 minutes, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month.

Peanut Butter Biscotti

I have been on a biscotti binge for this winter to keep the cookie jar full. Its OK if they are crispy and I have found a ton of yummy flavors. 

I am making some for Valentines day to put in coffee mugs with some cocoa mix for little inexpensive gifts.  It's my favorite treat on a snowy cold winter evening. How can you go wrong?

Peanut Butter Biscotti

2 3/4 C. flour

1 3/4 C. sugar

1 t. baking powder

1/2 t. salt

3 eggs, beaten

1/3 C. peanut butter

1/4 C. water

1 1/4 C. roasted peanuts, unsalted

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. Stir in peanuts.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.

Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake until crisp, about 20 minutes.

Making Chocolate Pound Cake for Gifts

This recipe makes a fabulous pound cake that always has the recipient asking for the recipe. Simple and classic, it makes a great gift if made in the smaller loaf size but also an impressive Bundt if you would prefer.

Chocolate butter pound cake;

Cream well in a mixer(hand or stand, Ive used both)

3 sticks unsalted butter

3 cups white sugar

2 tsp real vanilla

1/4 tsp salt

Add, one at a time,

5 large eggs

Beat until well blended.

Sift together,

3 cups white all purpose flour

1 tsp baking powder

3/4 cup good baking cocoa powder.(not ground chocolate or drinking cocoa)

Add these ingredients to the creamed mixture alternately with

1 1/4 cups light cream

Beat well.

Bake in a preheated oven at 350 for the following times.

(1) 10 inch tube.....1 hour 20 min

(2) 9 by 5 loaf pans....1 hour 15 min

(8) mini loaves.......50 min

(12) jumbo muffins....45 min 

Optional Glaze

1 1/2 squares(oz) unsweetened baking chocolate

2 tb butter

confectioners sugar

1 tsp vanilla

in a saucepan melt together butter and chocolate. Remove from heat and add enough sugar to make a thin glaze to pour over cake.

Helpful tips.......

DO NOT SUBSTITUTE ingredients!! It will effect texture and flavor, not in a good way.The only exception is using fat free 1/2 and 1/2 for the cream.

Butter and flour your pans. I use the wrappers from the butter to grease my pans.Let items cool a 1/2 hour and then remove. If they cool completely they will only come out with a spoon.If doing the jumbo muffins I use paper cups.

Butter and eggs should be close to room temperature.I take them out when I preheat the oven before I start.

Have fun and enjoy!

My Family's Favorite Granola Bars

Over the years I have experimented with what seems like a hundred different recipes. A couple of years ago I found this one for soft granola bars that are alot like the ones you buy. You can customize them a few different ways. My kids adore them for snacks, lunch boxes, and middle of the night gaming sessions.

This recipe does use a cake mix. I personally don't buy them, I make my own and it works fab. Check the options note for conversion. Yes,Yes, I'll post my cake mix recipes later for those of you who are intrigued by the idea.

Mama's Granola bars

1 package yellow or white cake mix( the 18 oz size)

2 1/2 cups rolled oats

1/2 cup brown sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup chocolate chips

Grease a 13 by 9 pan. Preheat oven to 350 degrees.

Mix together all the dry ingredients except the raisins and nuts. Add in the wet ingredients with a wooden spoon until just crumbly. Mix in the raisins and nuts and pour into prepared pan.

Pat down and bake 20 minutes at 350 or until lightly browned. 

Let cool COMPLETELY or partially freeze before cutting to get nice bars. I get 16 bars by cutting in half the long way, then 8 bars on each half for a nice granola bar size.

Options

I use 3.5 cups homemade cake mix for the store bought cake mix.

You can sub these ingredients or use what you have on hand to add up to no more than 1 1/2 cup.

Dried cranberries, coconut, almonds

2 or 3 kinds of chocolate chips for a slightly healthier cookie taste.

dried apple pieces and walnuts(up the cinnamon a bit)

Pecans and toffee bit pieces( OK no longer healthier but YUM)

carob chips, raisins, and peanuts 
Add 2 tablespoons flax seed for some more fiber and nutrients

Homemade ketchup? Who knew?

So we have always tried to eat whole foods as much as possible but who really thinks about condiments? I think if I stopped to think about it I assumed ketchup was something you needed a science degree to make at home to get the same consistency and taste as Heinz!  This high fructose corn syrup controversy has me reading labels though and Ive been looking for inexpensive ways to get it out of our diets. I don't know if Heinz( don't sue me huge corporation!) has it or not but most of those cheaper house brands do. Not to mention preservatives and other things I'd rather control myself.

Imagine my surprise to have a friend give me this little gem. My kids love it and I like not having high fructose corn syrup in their ketchup. I mean really, chemically altered molecules? Yuck. Artificial sweeteners were all safe too until they yanked some of those off the market.

So anyhoo enough griping. This recipe is great and easy and inexpensive to make.


12 oz can tomato paste
1 cup water
1/2 cup brown sugar
1/4 cup vinegar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon dry mustard
pinch ground cloves
pinch cayenne

Blend and let chill in the refrigerator overnight. Store in the refrigerator as well since there are no preservatives. My kids dont notice the cayenne but I like it, you could certainly leave it out. Tweak it anyway you like but try the base recipe first.

Enjoy!

Best Chocolate Cupcakes

So of course I need a fabulous chocolate cupcake recipe to go with the fudge frosting I posted awhile ago. I take my cupcakes very seriously and have tried a gazillion different recipes until I found this one. Its from Deep Dark Chocolate by Sara Perry and Jane Zwinger at Chronicle books.
Ive used it for wedding cupcakes and for 'just because'. Its always a hit.

Chocolate Cupcakes

1/3 cup unsweetened cocoa powder
1/2 cup very hot coffee
1 cup AP flour
1/2 baking soda
pinch of salt
6 tablespoons butter at room temperature
2/3 cup white sugar
1 large egg
1 large egg yolk
1/2 teaspoon real vanilla extract


Preheat oven to 350 degrees. Add liners to a standard 12 cup muffin tin.
In a small bowl combine the cocoa and coffee.Stir until blended and let rest 5 minutes.
In another bowl whisk together the flour, baking soda and salt. Set aside.

In a mixer beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
Stir the cocoa mixture then add it into the utter mixture a bit at a time, alternating with the flour mixture until just blended and smooth.

Divide the batter equally among the muffin tins, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 20-24 minutes. Do not over-bake. In my electric oven its closer to the 20 minutes so you should start checking then.

Their book has a ton of fab recipes and last time I checked could be tracked down online at Amazon. Deep Dark Chocolate is a keeper!

Pancakes for a cold snowy morning!

What's easier than pancakes and inexpensive besides? After you try these you will never buy an overpriced box of mix again.

Pancakes

1 cup AP flour
1 Tablespoon sugar
3 Teaspoons baking powder
pinch salt
1 large egg
2 Tablespoons vegetable oil
3/4 cup milk
optional; 1/2 Teaspoon cinnamon
or 1/2 Teaspoon real vanilla


Mix in a bowl all the dry ingredients together with a fork. In a separate bowl whisk together the oil, milk, egg. Add to flour mixture.
Preheat griddle over medium heat. Drop  batter onto hot greased griddle by the heaping tablespoon full.
Turn pancakes after a minute or two, the bottoms should be golden brown. I use a ice cream scoop to portion my pancakes so they are all the same size (MOM his pancake is bigger!!!!!!!)
This recipe will make 9 4 inch pancakes.


If you run out of syrup or even just for something different, try some different topping like....

1. Melt a bit of strawberry jam in the microwave until its pourable, just a few seconds!
2. sliced bananas, shredded coconut, and a dollop of chocolate syrup
3. chopped pecans, butter, and syrup
4. Mix 1 tablespoon peanut butter into 1/4 cup of light corn syrup for peanut butter sauce
5. Spread warm pancakes with cream cheese and your favorite fruit jam.
6. butter and a sprinkle of cinnamon sugar, simple but reminds me of fried dough at the fair

Have fun and let the kids pick the topping! Pepperoni and peanut butter anyone?

Simple Chocolate Sauce

I ran out of chocolate syrup for the boys milk today and had to make a new batch.This recipes make a chocolate syrup that's awesome over ice cream, to make chocolate milk, or in any recipe calling for chocolate syrup (like brownies!).

No chemicals or preservatives or mystery ingredients are in it and its the best tasting Ive ever had.

I don't remember where Da got the original recipe but we have used it forever.

Chocolate Syrup

1/2 cup of cocoa
1 cup of water
2 cups of sugar
pinch salt

 

Whisk cocoa into the water until dissolved over high heat. Add the sugar.

Stir well while the syrup starts to boil.  Boil for 3 minutes on medium heat.

Add the salt. Stir well. Cool, store in the refrigerator.

If you have some real vanilla on hand add a 1/2 teaspoon with the salt.

Makes about a pint or so. 

Harvest Apple Cake

My  recipe for a rich Harvest apple cake that's fabulous served with ice cream.

3 cups diced apples
1 cup chopped pecans
2 teaspoons real vanilla
2 teaspoons ground cinnamon
3 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1.25 cups vegetable oil
3 large eggs

Preheat oven to 325 degrees. Grease a 10 cup bundt cake pan or tube pan.
Mix together the apples, pecans, cinnamon, and vanilla.
In a separate bowl beat together the oil, sugar, and eggs until well mixed. Add all the dry ingredients and mix well.
Fold in the apple mixture. Put batter into prepared plan.
Bake for 1 hour 30 minutes.
Allow cake to cool in pan after baking for 1 hour then turn out onto plate.

Delicious Glazed Carrots

Yummy and delicious, Easy and low cost. What more can you ask?


Glazed Carrots

1 lb carrot pieces or baby carrots
2 Tablespoons butter
2 Tablespoons honey
1 tablespoon lemon juice
black pepper to taste



In a medium saucepan bring  enough water to cook carrots to  a boil. Add carrots and boil 5-6 minutes until tender. Drain carrots and return to pan. Add butter, honey, and lemon juice, cooking over medium heat until a glaze forms, about 5 minutes. season with pepper as desired.

Enjoy!

Thanksgiving Peanut Butter Cookies

Yeah, I know, its not a thanksgiving recipes necessarily but they ARE great to have on hand to throw at hungry children who can smell the turkey cooking all day.

CHRISTINA'S  PEANUT BUTTER COOKIES

3 c AP flour

2 tsp baking soda

1 tsp salt

1 c butter

1 c peanut butter

1 c white sugar

1 c brown sugar

2 large eggs

1 tsp vanilla

Preheat oven to 400. Cream butter, peanut butter, and sugars until smooth. Add in eggs and vanilla. Mix in dry ingredients until you have a firm smooth dough. DO NOT CHILL. drop on clean cool cookie sheet by the tablespoonful and  bake at 400 degrees for 10-11 minutes on the middle oven rack.  

Notes:

• you can use margarine but you'll have a softer cookie
•  I use a commercial scoop but its probably about 1/8 c.
• I get  3 dozen exactly from one batch.
•  Dough can be frozen in logs and baked later
• preferably only bake one cookie sheet at a time, if you must do 2 sheets rotate halfway through baking time.

Cranberry Sauce, Simple but Impressive

I have been perfecting my menu for Thanksgiving and Cranberry sauce is one of the least expensive but most impressive dishes to bring to anyone's table.

Here is my simple but tasty recipe for this classic.

1 cup water
1/2 cup sugar
1  12 oz package fresh cranberries
2 granny smith apples
a pinch of ground cloves
a generous pinch of cinnamon

Peel, core, and chop the apples.

In a medium saucepan bring the cranberries, sugar, apples, and water to a boil, stirring occasionally.

When it is boiling drop the heat down so you have a very gentle boil and cook for 10 minutes. Probably at about medium heat, depending on your stove.

Remove from heat and stir in your spices. Let cool, then refrigerate overnight.

I make this year round for turkey sandwiches and pork chops but it's always raved over at Thanksgiving. Can be stored in the refrigerator for up to a month.

Enjoy!

French Toast Sticks

Its been awhile!
We have added another baby to the household and I have returned to college full time while working part time. I'll be adding lots of new recipes and household tricks for everyone. 
Today I want to share my easy French Toast Stick recipe.  

Preheat oven to 400 degrees.

I use 1 loaf of 3/4 inch sliced bread. You can use french bread, brioche, Texas toast, whatever is handy. Wonder type breads get mushy, a thicker denser bread works best. Cut the bread slices into thirds so you have some nice kid sized strips.

Put all the bread into a zip top bag. How many you get depends on how thick your bread is. I feed 3 adults and two small children with a few left over. 
 
In a bowl whisk together 
1.5 cups milk,
4 large eggs, 
1 teaspoon vanilla,
 a pinch of nutmeg. 

Pour the custard mixture into the bag with the bread pieces.
Close and lay on counter while you prep the pan 
Grease a baking sheet with butter or margarine. Do not skip this step, it WILL stick. 
Turn over the bread bag so the other side soaks. 
Put 1 tablespoon sugar with a pinch of cinnamon in a small bowl. Mix together. 
Carefully open the bread bag and lay the pieces out on your greased baking sheet. 
sprinkle with the cinnamon sugar. 
Bake at 400 degrees for 10 minutes until golden brown. Turn pieces over and bake an additional 10 minutes. 
 
Serve with maple syrup or yogurt.

Yummy! 

I bag the leftovers and freeze. On weekday mornings I can just pop a few in the toaster for the boys for breakfast.

Easy Peasy Bread!

I was complaining to a friend about my lack of time lately. I had to buy a bunch of bread at the grocery store and my family was disgusted. She said" hey..I have a recipe for you. It's food processor bread!"

What? No kneading? I was skeptical but I humored her and said "Sure. I'll try it."

The next evening I was looking at my yeast jar on the counter and figured"why not?"

It took 5 minutes to throw together and process. I put the loaf pan in the fridge overnight to slow rise. The next morning when I got up I threw it in the oven and , I'll be darned, after it cooled the bread was really good. The texture was very similar to the potato bread I make for sandwiches. SO....no more excuses! This is the easiest homemade bread recipe EVER!

2 cups white AP flour
1 cup whole wheat flour
2 Tb white sugar
1 Pkg rapid rise yeast
1/4 tsp salt
3 Tb butter
1 egg
3/4 cup warm water

Add dry ingredients to food processor bowl. Pulse 10 seconds to combine. Add butter and egg.
Start processor and pour warm water through chute until dough forms(about 15 seconds)
 Process dough for 60 seconds more to knead dough.
Remove dough to floured board and let rest 10 minutes.
Form into a loaf and place in greased 8 x 4 loaf pan.
Refrigerate overnight. Dough should be doubled by morning.
Bake in a preheated 375 degree oven for 30 minutes until golden brown.

Yay! Fresh bread!!!

PIZZA! PIZZA! PIZZA!

Like many of you, we had fallen into the trap of ordering pizza from our local pizzeria at least once on the weekend. Loaded with toppings, we were spending a fortune for a convenience that was very unhealthy for us. I came across a recipe for pizza dough in a new cookbook and figured I would give it a try on a rainy Sunday while everyone was watching the race.

Dough

1/4 cup warm water (110 degrees)

1 packet active dry yeast

1 1/2 cups all purpose flour

1/4 cup water at room temp

3 tablespoons olive oil

1/2 teaspoon salt( do not leave out)

dusting of cornmeal, if desired

In a small bowl combine the warm water , yeast, and 1/4 cup of the flour. Stir and let sit about 20 minutes.

Stir down the yeast mixture. In a larger mixing bowl, combine the remaining flour, olive oil , salt, and water. Add the yeast mixture.

At this point you have 2 options. You can turn it out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Or you can use the dough hook attachment on your stand mixer for 3-4 minutes.

When your dough ball is done, let it rest for at least 10 minutes on the counter. You can put the ball in a plastic bag to use later or even freeze it for up to 2 weeks. I take them out the night before I want to use them and put them in the fridge.

Roll it out on a floured surface to the size you want. I make a 12 inch pizza with this recipe.

Dust a pizza pan with cornmeal then place your dough in. Use a fork to poke a ton of holes in the top. Don't skip this step because you will have a balloon before you are done.

Bake at 450 degrees for 7 minutes.

Now you can top your crust with anything you like. Some combinations I have used are.......

Barbecue sauce , chicken, and mozzarella

Tomatoes, basil, and mozzarella

Hamburger, cheddar, and onions

Mushrooms, onions, olives, and provolone mozzarella mix

After you have topped your pizza, slide it back in the oven for 8 minutes until the cheese is bubbly.

Wait a few minutes before cutting so the cheese won't slide away on you.

After you have made this yourself , you will never go back to store bought again.

Let me know you favorite toppings!

Perfect Fudge Frosting

Over the years I have tried every glaze and frosting you can imagine, from the chocolate buttercream to chocolate ganache.

I have finally found a fabulous fudge frosting that has a consistency that makes it easy to work with, sets up nicely, and has the texture of a fine chocolate fudge.

2 ounces unsweetened chocolate,chopped
2 cups confectioners sugar, sifted
1/4 cup butter
3 tablespoons light cream
1 tablespoon real vanilla extract

Put everything in a saucepan over very low heat on the stove. Whisk until the chocolate and butter melt.

Remove from heat and stir until smooth.

Beat until it reaches a workable consistency. You can pour it over a cake, bag and pipe, or use it as a nice filling.

Use immediately and work quickly. It will set into a firm fudge consistency.

 I have used this on cupcakes that I ship and it travels well!

I cannot stress enough the importance of using real butter, vanilla, chocolate, etc. Not only do you sacrifice taste, in some cases the recipes just don't come out right. Cooking, after all, is chemistry. If you make substitutions you will not get the same product. It may be acceptable to you, it may not. Try the real stuff first. your taste buds will thank you.