Chocolate Cupcakes with Peanut Butter Mousse

from Studio 5
Peanut Butter Mousse

3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cup creamy peanut butter
2 cups heavy cream (cold)
1 TBS vanilla extract

1. Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge.

2. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. (It will take a few minutes, but it will come together and create a creamy smooth textured mousse.

3. Refrigerate until very cold. Serve mousse on its own or use in the following cupcakes.

Chocolate Cupcakes

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 TBS cocoa, good quality
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
3/4 cup vegetable oil
3/4 cup cold water
1/2 cup sour cream
1 cup chopped peanut butter cups, optional

1. Preheat oven to 375℉. Line 24 muffin cups with cupcake liners.

2. Sift together the flour baking soda, baking powder, salt, cocoa and sugar. Set aside.

3. Cream together the eggs, vanilla, oil, water, and sour cream. Slowly add the dry ingredients and mix until well combined.

4. Pour into prepared muffin tins. Bake for 18-20 minutes. Cool slightly, remove from pans and cool completely on cooling racks.

Yield 24 cupcakes

To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake bottom half. (I put the mousse in a ziploc bag and cut a corner.) Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcakes. Sprinkle with chopped peanut butter cups if using.

Cream Cheese Filled Bran Muffin

Muffins:
1/2 cup boiling water
1 cup bran cereal (not flakes, I use All-Bran)
3/4 cup raisins or chopped dates, optional
3 TBS butter, melted
1 cup buttermilk
1 egg, partially beaten
1/2 cup sugar
1-1/4 cups flour
1-1/4 tsp. salt
1/2 cup bran flakes

Filling:
1 (8 oz) package cream cheese, softened (low-fat works fine)
2 TBS sugar
1 egg

1. Preheat oven to 400℉. Grease or line a muffin tin with cupcake papers.

2. Pour boiling water over bran cereal and raisins/dates if using; allow to stand for 5 minutes.

3. While waiting mix cream cheese, sugar and egg together for filling. Set aside.

4. In cereal mixture stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour baking soda, and salt. Add bran flakes and stir until just combined.

5. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup.

6. Spoon approximately 2 tsp. prepared filling in each cup. Cover filling with additional muffin batter to fill cup approximately 3/4 full.

7. Bake for 15-20 minutes or until done.

Makes about 12 muffins.

White Chocolate Peanut Butter No-Bake Cookies

from Studio 5

1 (12 oz) bag white chocolate chips (use a good brand so they melt properly)
1/2 cup peanut butter, chunky or smooth
1-3/4 cups crisp rice cereal
1-1/4 cups dry roasted peanuts
1 cup miniature marshmallows

1. In a bowl combine crisp rice cereal, peanuts and marshmallows. Set aside.

2. In microwave safe bowl, melt white chocolate chips (do it in 30 second to 1 minute increments until smooth when stirred). Add peanut butter and stir until completely combined.

3. Pour chocolate mixture over the cereal mixture and fold together until combined. Drop by spoonfuls on parchment paper (Big or small; you choose). Let cool completely.

Snickerdoodles

from Betty

1 cup shortening (or butter)
1-1/2 cups sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar
2-3/4 cups flour

2 TBS sugar and 2 tsp. cinnamon mixed together in a small bowl

1. Preheat oven to 400℉.

2. Cream shortening, add sugar and eggs and beat until light and fluffy.

3. Sift together, dry ingredients and mix in.

4. Roll in to balls and roll in cinnamon sugar mixture. Place 2" apart on ungreased cookie sheet. Bake for 8-10 minutes.

Yield about 3-1/2 dozen

Mini Orange Muffins

from Taste of Home

Muffins:
1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
8 TBS butter, melted
3 TBS orange juice concentrate (I use it frozen right out of the can)
2 tsp. grated orange peel

Topping:
1/4 cup brown sugar
1/4 cup chopped pecans, optional
2 TBS. flour
1 TBS. butter, melted
1/2 tsp. grated orange peel

1. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, butter, orange juice concentrate and orange peel; stir into dry ingredients just until moistened.

2. Fill greased mini muffin cups 3/4 full.

3. Combine the topping ingredients; brown sugar, pecans, flour, butter, and orange peel; sprinkle over batter.

4. Bake at 400℉ for 10-12 minutes or until a toothpick comes out clean.

Yield 4 dozen mini muffins.

Orange Butter:
1/2 cup butter, softened
1/4 cup sweet orange marmalade
1 tsp. honey

In a small mixing bowl, beat the orange butter ingredients until blended. Serve with muffins.

Buttermilk Biscuits

2 cups flour
1 TBS. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 TBS. cold butter
1 cup buttermilk

1. Preheat oven to 425℉.

2. Mix together flour, baking powder, baking soda, and salt.

3. Using a pastry cutter or two knives cut in butter until crumbly.

4. Add buttermilk and stir together with a fork until dough forms. Knead a couple of times on lightly floured surface until smooth. Press to 1/2 inch to 1 inch thickness. Cut out biscuits using a round cookie cutter or cut in squares.

5. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown.

Chocolate Mud Pudding Cake

3-1/2 cups packed brown sugar, divided 

2 cups flour 

1 cup unsweetened cocoa, divided 

4 tsp. baking powder 

1-1/2 tsp. salt 

1 cup milk 

2 tsp. vanilla extract 

1/2 cup butter, melted 

3/4 cup chopped walnuts or pecans, optional 

3-1/2 cups boiling water 

 vanilla ice cream 

Recipe portions work best in a 3-1/2 quart crockpot. If a larger crockpot is used-increase ingredients to fill crockpot at least half full. 

 1. Spray crockpot with nonstick cooking spray. Set aside. 

 2. In bowl mix together 2 cups brown sugar, flour, 1/2 cup cocoa, baking powder, and salt. Stir in milk, vanilla, and melted butter. Place in crockpot. 

 3. In small bowl, stir together 1/2 cup cocoa, 1-1/2 cups brown sugar, and chopped nuts. Sprinkle over batter in crockpot. 

 4. Pour boiling water over top--Do not stir. Place lid on crockpot, cook on high 2-1/2 to 3 hours or low for 4 to 4-1/2 hours. 

 5. Serve warm with ice cream. Serves 12. 

 OVEN METHOD: Preheat oven to 350℉. Cut all ingredients in half. Mix as directed above. Place in a 9x13x2 inch baking pan. ***Use cool rather than boiling water. Bake 30 minutes. Serves 6.

from KSL

White Chocolate Peanut Butter Rice Krispy Treats

from Stephanie's Kitchen

1/2 bag (5.25 oz) mini-marshmallows, or 30 large marshmallows
1/4 cup butter
1/4 cup peanut butter
3 cups crisp rice cereal
1 cup white chocolate chips
1/2 cup chocolate chips (you choose what kind), optional

1. Melt marshmallows, butter, and peanut butter together in microwave until melted and stirred smooth. (I microwave in 30 second intervals and then stir in between each interval)

2. Add cereal and start incorporating; then add white chocolate chips. Stir until well incorporated and evenly coated.

3. Pour and press down into a 9x9 inch pan. Melt additional 1/2 cup chips and drizzle over treats. Let set up. Cut into bars.

Chocolate Rice Krispy Treats

from Stephanie's Kitchen

1/2 bag (5.25 oz) mini marshmallows, or 30 large marshmallows
2 TBS. butter
3 cups crisp rice cereal
1 cup milk chocolate chips
1/2 cup white chocolate chips, optional

1. Melt marshmallows and butter together in a large microwave safe bowl. I microwave for 30 second intervals; and stir until smooth.

2. Pour in cereal and stir a little; then add chocolate chips and stir until well combined and cereal is all coated. Pour and pat down in a greased 9x9 inch pan. Let set up.

3. Melt white chocolate chips and drizzle on top. Let cool. Cut in bars.