Easy Homemade Cupcakes with Peanut Butter Frosting

Ingredients

1 1/2 cups sugar

1/2 cup (1 stick) butter, softened

2 large eggs

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups milk

1 1/2 teaspoons vanilla extract

12 cupcake liners

Frosting

1/2 cup (1 stick butter), softened

1 cup creamy peanut butter

3 cups confectioner’s sugar

1/4 cup milk, plus as needed

1 teaspoon vanilla extract

Method

  1. Preheat the oven to 350 degrees. Fill muffin tin with 12 cupcake liners. Set aside.
  2. Cream together butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition. Then sift together the flour, baking powder and salt in a sperate bowl.  Add in the milk and mix until smooth.
  3. Combine the dry ingredients into the wet, and mix until well combined.
  4. Divide the mixture equally among the prepared muffin tin. Bake for 18- 20 minutes or until the toothpick comes out clean. Place the cupcakes into a cooling rack before frosting.

Frosting:

  1.  Cream together butter and peanut butter until light and fluffy. Slowly add in half the confectioner’s sugar, milk and vanilla extract. Beat in the remaining confectioner’s sugar until the frosting is creamy, spreadable consistency.

 

 

Classic Candy Apples

Ingredients

12 red or green apples

3 cups of sugar

1/2 cup corn syrup

1 cup of water

1/2 tsp of desired food coloring

24 sandwich cookies such as Oreos, without filling

12 lollipop sticks

waxed  paper

candy thermometer

 

Method

  1. Rinse and dry the apples.  Line a baking sheet with waxed paper and coat with cooking spray.
  2. Place the cookies into a large Ziploc bag and roll with a rolling pin to crush. Set aside.
  3. Insert the lollipop sticks into the top of each apple, then place onto the baking sheet with the sticks standing straight up.
  4. In a large saucepan, combine sugar,  corn syrup and water over medium heat.  Bring to a boil. Continuing cooking until the candy thermometer reaches 300ºF.
  5. Remove the pan from the heat and carefully stir in desired food coloring. Dip each apple, one at a time into the candy mixture then twirl the apple over the pan to let excess drip off. Decorate.

Decoration:

1.  Roll the apple in the crushed cookies immediately after dipping. Let it set.

 

 

 

 

Confetti Cake Pops

Ingredients:

1 box of  Betty Crocker strawberry cake mix

1 container of  Betty Crocker vanilla frosting

1  pack of 4″ lollipop sticks

1 bag of white chocolate candy melts

1 cup of rainbow sprinkles

Method:

  1. Preheat oven to 350 degrees
  2. Prepare cake mix according to box directions
  3. Let the cake cool completely, then crumble by hand until it resembles fine crumbs. Mix in frosting a little at a time until thoroughly combined.
  4. Form the cake mixture into rounded balls and place them onto a plate.
  5.  Melt 1/4 cup of the white chocolate candy melts in a heatproof bowl and stir until smooth.
  6. Dip one end of the lollipop stick into the melted chocolate and then insert into the cake balls
  7. Freeze for at least 20 minutes
  8.   Melt the remaining white chocolate candy melts and set aside
  9. Remove cake pops from the freezer. Dip them into the white chocolate mixture and let the excess dripped off. Swirl or gently tap if needed
  10. Decorate with rainbow sprinkles and let them set.
  11. Cover with a clear treat bag & ribbon for gift-giving, if desired or store in an airtight container

 

Double Chocolate Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour

2 sticks butter (1 cup)

3/4 cup granulated sugar

3/4 brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups semi-sweet chocolate chips (12 0z bag)

2 cups white chocolate chips (12 oz bag)

1 cup chopped walnuts

Method:

  1. Preheat the oven to 375 degrees
  2. Cream together butter, sugars and vanilla extract until light and fluffy. Add eggs, one at a time beating well after each addition.
  3. Combine flour and baking soda in a small bowl then gradually beat in flour mixture. Stir in chocolate chips and walnuts.
  4. Drop by rounded tablespoon onto an ungreased baking sheet.
  5. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes then remove to a wire baking rack and cool completely

Fudgy Candy Coated Brownies

Ingredients:

2 sticks butter  (1 cup)

1 cup granulated sugar

1 cup dark brown sugar

2 teaspoons vanilla extract

4  large eggs

1/2 cup all-purpose flour

1/2 cup cocoa powder

8 ounces semi-sweet chocolate chips

1/3 cup m&m candies, for topping

cooking spray

Method:

  1. Preheat the oven to 350 degrees
  2. Cream together sugars, vanilla extract. Add the eggs, one at a time beating well after each addition. Set aside
  3. Melt the butter and chocolate chips in a heatproof bowl and stir until smooth.
  4. Pour the chocolate mixture into the sugar mixture and stir until fully combined. Fold in the flour and cocoa powder.
  5. Pour the batter into prepared baking pan and sprinkle candies on top. Bake for 30- 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool completely
  7. Remove brownies from pan, and with a sharp knife cut into squares and serve

 

 

 

 

Decadent Pineapple Upside Down Cake

Ingredients:

2 1/2 cups all-purpose flour

1 stick butter (eight tablespoons)

2 cups  granulated sugar

1 1/3 cups light brown sugar

1/4 cup vegetable shortening

2 eggs

2 teaspoons vanilla extract

1 1/2 cups whole milk

1 tablespoon baking powder

1/4 teaspoon salt

9 slices of canned pineapple in juice, drained

9 maraschino cherries

Method: 

  1. Preheat the oven to 350 degrees
  2. Cream together 1/2 stick of butter,  granulated sugar, vegetable shortening, milk, and vanilla extract. Add the eggs in one at a time, beating well after each addition.
  3. Sift together flour, baking powder, and salt. Set aside
  4. Melt the remaining 1/2 stick of butter in a skillet pan over medium heat. When melted, sprinkle the brown sugar over the butter, ensuring an equal distribution over the entire surface of the butter. Arrange the pineapple slices on top of the sugar, making three rows and then place maraschino cherries in the center of the slices.
  5. Pour the batter evenly over the pineapple slices and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean
  6. Run a knife along the edges of the cake pan and place a plate on top. Invert the cake onto the plate.
  7. Let the cake cool off slightly before serving.

 

 

 

 

 

Easy Bake Oreo Cheesecake

Ingredients:

2 8- ounce package cream cheese

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs

24 Oreo cookies, divided

1 ready-made graham cracker pie crust

Method:

  1. Preheat oven to 325 degrees
  2. Beat together cream cheese sugar and vanilla extract until smooth and creamy . Add in the eggs one at a time, beating well after each addition
  3. Gently fold in half of the chopped Oreo cookies into the batter
  4. Pour the mixture in the ready-made crust and top with remaining chopped cookies.
  5. Bake for 40 minutes or until center is almost set. Cool and refrigerate for 3 hours.

 

 

 

 

Birthday Cheesecake Surprise!

Ingredients: 

2 8-ounce cream cheese packages at room temperature

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs

1 ready-made graham cracker pie crust

Rainbow sprinkles for decorating

Method:

  1. Preheat oven to 325 degrees
  2. Beat together cream cheese sugar and vanilla extract until smooth and creamy . Add in the eggs one at a time, beating well after each addition
  3. Pour the mixture in the ready-made crust and top with rainbow sprinkles
  4. Bake for 40 minutes or until center is almost set. Cool and refrigerate for 3 hours.

 

The Classic Carrot Cake!

Ingredients: 

2 1/2 cups all-purpose flour

1 1/3 cups vegetable oil

2 cups  granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 teaspoon cinnamon

2 teaspoon baking soda

1 pound grated carrots

1 cup chopped walnuts

Frosting: 

2- 8-ounce package cream cheese

1 teaspoon vanilla extract

1 pound confectioner’s sugar

Method:

  1. Preheat the oven to 350 degrees
  2. Beat together the sugar, oil and eggs until light and fluffy. Add in the vanilla extract. In another bowl, add the sifted flour,  baking soda and cinnamon.
  3. Add the dry ingredients to the wet ingredients. Toss the walnuts in a tablespoon of flour.  Fold in grated carrots. Add to the batter and mix well.
  4. Divide the batter equally into two cake tins. Bake for 55-60 minutes or until the toothpick comes out clean. Allow the cakes to cool completely in the tins on a wired rack.
  5. For the frosting, combine the cream cheese and vanilla extract until light and fluffy. Add in the confectioner sugar and mix until smooth.
  6. Place the first layer, on a cake plate and spread the top with frosting. Place the second layer on top of first. Spread the remaining frosting onto the top ad sides of the cake.
  7. Garnish with remaining walnuts.

 

 

Classic Banana Bread!

Ingredients:

2 cups all-purpose flour

1/3 cup butter

1/2 cup granulated sugar

2-3 ripe bananas

1 egg

1 teaspoon vanilla extract

1 tablespoon milk

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup chopped walnuts or almonds

pinch of salt

Method:

  1. Preheat the oven to 350 degrees
  2. Cream together butter and sugar in a large mixing bowl until light and fluffy. Then add the egg and vanilla extract
  3. In a small bowl, mash banana with a fork. Mix in the milk and cinnamon. In another bowl, combined the flour, baking powder, and salt.
  4. Add the banana mixture to the creamed mixture. Add the dry ingredients and mix until well-combined.
  5. Pour the mixture into a greased tin and bake for 30 minutes, until a toothpick is inserted into the center comes out clean. Set aside too cool for 15 minutes. Remove the bread from pan and invert onto wire rack and cool completely.
  6. Once cool, slice and serve.