Category: Baked Goods

from: Theresa Nichols

Ingredients
8oz cream cheese
1 pkg Oreos
24 oz semi sweet baking chocolate

Directions
Process Oreos in food processor to make fine crumbs. Combine 2.5 cups ore crumbs with cream cheese and form into balls. Melt chocolate over low heat, stirring constantly. Dip balls into chocolate and sprinkle with remaining crumbs. Allow to cool and harden on wax paper.

from: Annie’s Eats

Ingredients
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

from: Parenting.com

Ingredients
Salad:
8 oz long fusilli
1 cup snow peas
1 cup shredded cooked chicken
1/2 cup shredded carrots
1 Tbs sesame seeds
1 scallion, thinly sliced (optional)

Dressing:
1/4 cup creamy peanut butter
2 tsp brown sugar
2 Tbs reduced-sodium soy sauce
1 tsp sesame oil
1 tsp rice or apple-cider vinegar

Directions
Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

Nutritional Info (1 cup(
279 calories, 8 g fat (2 g saturated), 277 mg sodium, 20 mg cholesterol

from: Everyday Food

Ingredients
1/4 cup Basil Pesto, (two cubes defrosted)
2 precooked store-bought pizza crusts (8 inches)
1 sliced plum tomato
2 ounces grated mozzarella cheese
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.

Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.

Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

from: kidscuisine.net

Ingredients
1 stick softened butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 cups all purpose flour
3/4 cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apples, diced to about 1/4 inch (I used fuji)

1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in

Directions
Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

In a large bowl, mix together the flour, granola, baking soda, and salt. Slowly mix in the wet ingredients, then the apples, until just combined. With a medium cookie scoop, scoop dough, roll into sugar ,then place onto a silpat or parchment-lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 9-11 minutes. Cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.

from: The Birthday Cake Book

Ingredients
For the Cake
2-3 T soft unsalted butter and 2-3 T all-purpose flour for the pan
2 1/4 C sifted cake flour
1 T plus 1/8 t baking powder
1/2 t salt
16 T (2 sticks) unsalted butter, softened to the consistency of mayonnaise
1 1/2 C plus 1/2 C granulated sugar
5 extra-large eggs, warmed in their shells
3 fl. oz plus 1 C sipping-quality bourbon
2 C (7 oz) toasted pecan halves
mint sprigs and leaves for decoration

For the Sauce
1/4 C fresh orange juice
1 T fresh lemon juice
4 C peeled and coarsely chopped fresh peaches (6-8) or thawed drained premium-quality frozen peach slices

Directions
This cake is best if made 1-2 days before you plan to serve. To make the cake, set your oven to 350. Brush both bottom and sides of a bundt or tube pan with butter and coat with flour. Knock off the excess. Sift the four, baking powder and salt together in a bowl. In a large mixing bowl, beat the butter on med speed until creamy. Continue beating while sprinkling in 1 1/2 C sugar a tablespoon at a time then beat until very light. Add the eggs one at a time, beating until blended after reach, then beat until very light and creamy. Add the flour in three parts (sprinkling i over the bowl), alternating with 3 oz bourbon in two parts – beat on the lowest speed possible and just until each addition disappears. Sprinkle over the pecans and fold the batter with a large flexible rubber spatula to finish blending thoroughly. Smooth into the pan, slightly pushing the batter up against the sides and the tube.

Bake in the middle of the oven until a toothpick comes out clean from the center of the cake, 55 to 60 min. Heat 1/2 C of the bourbon and 1/4 cup of the sugar together stirring until the sugar dissolves. Pierce the top of the cake with a fork then pour the syrup evenly over the cake. Cool 15 minutes in the pan on a rack then turn out onto the rack, rumpled side up, to cool completely. When cool, heat the rest of the bourbon and sugar as before. Set the cake smooth side up, pierce as before and pour over the syrup. Wrap air-tight and set in a cool place to mellow for up to 2 days before serving.

To make the sauce, in a food processor or mixing bowl, blend the orange and lemon juices and then add the preserves and briefly blend. Turn into a bowl, add the peaches and stir gently until each slice has been moistened. Chill, tightly covered, at least 1 hour. This is at its best for about 4 hours.

To assemble the cake, just before serving, unwrap the cake and set it, smooth side up, on a platter. Plant a banner of greeting and arrange the (peach colored) candles, tucking a mint leaf or two beside each candle. Garland the bottom with branches of mint. Serve each piece of cake on a plate, encircled with peach sauce.