Tagalong Cupcakes

I found this recipe in the fall and was waiting for Girl Scout Cookie time to make them. 

Unfortunately for me, I wasn't eating treats when it was cookie time. I still bought my cookies and just put them in the freezer until I was ready to enjoy them.

I kind of forgot about them:) Then one day I was going through the freezer and found them. I knew it was time for this recipe. They were so good. My husband ate three of them and gave himself a stomach ache. I gave a few to my mom and step dad and he asked if I had any more after they finished them. I'll definitely make these again next Girl Scout Cookie season. 

Tagalong Cupcakes

From: Bru Crew Life

Ingredients:

For the Cupcakes

1 white cake mix  
1 box Girl Scout Tagalongs 

For the Frosting 1 c. butter, softened  
1/2 c. peanut butter  
2 tbsp. water  
2-4 tbsp. honey  
1 tsp. vanilla  
1/8 tsp. salt  
4 c. powdered sugar

Instructions:

For the Cupcakes
Preheat oven to 350* Place liners in cupcake pan. Make up the cake mix according to the directions. Put 2 tbsp. of batter in the liner. Set a cookie on top and then finish filling the liner with batter. Fill it at least 3/4 of the way full. Bake 22 minutes. Let cool. Frost with Honey Peanut Butter Cream. 

For the Frosting

Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the powdered sugar. After all the sugar is added, beat in another 1-2 tbsp. water. Then beat in the honey until creamy.

Chocolate Chip Peanut Butter Cupcakes

Sprinkles peanut butter cupcakes are my favorite.  I found this recipe on Pinterest and she claimed that they would taste just like Sprinkles.  She was right.  These were fabulous.  My only advice is to have a glass of milk ready.

Chocolate Chip Peanut Butter Cupcakes
From: Food Snots

Cupcakes

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature

3/4 cup creamy peanut butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

2 cups semi-sweet chocolate chips

Frosting
6 ounces unsalted butter, room temperature

1/2 cup powdered sugar

1/2 tsp salt

1 cup creamy peanut butter

1/2 tsp pure vanilla extract

1/2 cup whole milk

For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes.

Fluffernutter Blondies

My husband spent many summers as a child visiting his grandmother in Cape Cod.  While there, his family would snack on fluffernutter sandwiches.  This is a wonderful (not so) healthy sandwich made with Marshmallow Fluff and peanut butter on white bread.  I've gone back with him twice and of course we had to make these sandwiches.

Fluff is something that is typically an East Coast food.  Living in California, we've never been able to find it.  Whenever someone goes to Cape Cod, we always get some Fluff as a gift.  Fluff is very different than marshallow topping.  A new grocery store opened near our house and while we were wandering around the aisles we found that they carried Fluff.  We had to buy it, even though we new we would probably not eat it. 

We got invited to his cousin's 30th birthday party.  It was a pot-luck barbeque and I signed up to bring a dessert.  As I was searching for something to make, I came across a recipe for Peanut Butter Cup Fluffernutter Blondies on Pinterest.  I knew this would be the perfect treat.

Fluffernutter Blondies
From Cookies & Cups

1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
2 tsp vanilla
2 eggs
1 tsp baking soda
2 1/2 cups flour
1 tsp salt
2 cups chocolate chips
3/4 cup Marshmallow Fluff

Instructions

1. Preheat oven to 350.
2. Spray a 9×13 baking dish with cooking spray.
3. Cream butter and peanut butter together.
4. Add sugars and beat until light and fluffy.
5. On medium speed add in eggs and vanilla and mix until incorporated.
6. Stir in your baking soda, salt and flour until just combined.
7. Fold in chocolate chips.
8. Spread the batter in your prepared pan.
9. Drop you Fluff randomly on top of the batter and swirl in with a knife.
10. Bake for 30-35 minutes until toothpick placed 1 inch from side comes out clean. Don’t over bake.
11. Remove from oven and let cool on wire rack.
12. Cut into squares when cooled.

The original recipe called for coarse chopped peanut butter cups (10.5 oz bag), but I didn't have any.  I substituted 2 cups of chocolate chips and thought they were yummy.  If I make these again, I will try the peanut butter cups.

Peanut Brittle Bacon Cookies

As much as I love peanut butter, my husband loves bacon.  He may actually like bacon more than I like peanut butter.  People often send me recipes and links to bacon recipes.  This week I decided to try a recipe that my sister sent me that combined our two loves, Peanut Brittle Bacon Cookies.
They were pretty yummy.  The recipe called for 1 1/2 cups of bacon.  I cooked what we had in the fridge (6 pieces) and it only came to 1 cup.  They didn't have a that much of a bacon taste to them.  The peanut brittle was really good though.

Tip:  I cooked the bacon in the oven.  I lined a small cookie sheet with foil and cooked it for about 15 minutes at 450.  This is how we usually cook bacon.  Less of a mess and I could work on the batter while the bacon was cooking.

Chocolate Peanut Butter Rice Krispie Roll

I love peanut butter.  If a dessert has peanut butter in, I will eat it.  When I saw this recipe, I knew that I had to make it.  It is a nice twist on a Rice Krispie Treat.  As I was making these, I realized that I don't think I've ever made Rice Krispie Treats before.  I don't think I'll ever make regular ones after having these.  They were delicious.  They were also pretty quick to whip up if you need a dessert and don't have a lot of time.

The recipe came from MADE, one of my favorite blogs.

Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large bowl, microwave for 2 min:
1 package mini marshmallows - 10.5 oz (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter
 

                          

Stir ingredients and add:
5 1/2 cups Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

Melt Together: 

1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips

I used a double boiler on the stove, but she recommended microwaving in 20 second intervals.  I wanted to make sure that I didn't burn the chocolate.

Spread the melted peanut butter and chocolate onto the Rice Krispie mixture.

Roll the Rice Krispie mixture horizontally into one log--lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

My brother was kind of hovering over me as I was making them.  I think he was disappointed I went to bed before I cut them!