Raspberry Butter

1 cup butter, softened
1/2 cup fresh raspberries
1 TBS powdered sugar

1.  In the bowl of a stand mixer add butter and powdered sugar.  Mix on high for about 10 seconds.  Scrape down the sides of the bowl. 

2.  Add the fresh raspberries and mix on medium for 5-10 seconds or until the berries break apart , but not burst.

3.  Dump the butter mixture on a long sheet of plastic wrap set over tin foil.  Wrap and roll up the butter mixture to make a log or just put in a dish and cover.  Refrigerate for a couple of hours until firm.

From The Recipe Critic

Toffee Chocolate Chip Banana Muffins

3 over ripe bananas
1/2 cup brown sugar
1/4 cup sugar
1 egg, room temperature
6 TBS butter, softened
1 tsp vanilla
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips
3/4 cup toffee bits

1.  Preheat oven to 325℉.  Lightly grease 8 jumbo muffin tin wells or 18 regular muffin tin wells.

2.  Peel and mash the bananas in a large bowl.  Stir in the sugars, egg, butter, and vanilla until well combined.

3.  Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.

4.  Stir in the chocolate chips and toffee bits.  Spoon batter into the prepared muffin tin.  Bake for 17-30 minutes or until a toothpick inserted comes out clean. (Depends on the size of your muffins). Let cool in pan.  

From Mom on Timeout

I Want to Marry You Cookies

1 cup butter (2 sticks)
1-1/4 cups dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
2 cups flour
1 cup rolled oats (not quick cooking)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips (half milk/half semi-sweet or whatever you prefer)

1.  In a medium saucepan, melt the butter over medium heat until melted.  Remove from the heat.

2.  Add the dark brown sugar and white sugar and stir until smooth.  Chill the mixture for 10 minutes.

3.  Remove from refrigerator and stir in the egg, egg yolk, and vanilla.

4.  Add the flour,oats, baking soda, salt, and cinnamon and mix together.

5.  Stir in the white chocolate chips and chocolate chips.

6.  Roll by hand into 25 medium size balls or use a scoop.  Chill for 30 minutes.

7.  Preheat oven to 325℉.  Remove the cookies from the refrigerator and place on lightly colored cookie sheets.  Bake for 12-14 minutes.  (I like smaller cookies baked for less time).

The cookie dough balls can be frozen and baked from frozen.

From 5 Boys Baker

Butterfinger Rice Krispy Treats

1/4 cup butter (4 TBS)
1 (10.5 oz) package miniature marshmallows
1/2 cup creamy peanut butter
6 cups rice krispy cereal
3 (2.1 oz) butterfinger candy bars

1.  Grease a 9x13 inch baking dish.

2.  Place Butterfinger in a plastic bag and crush.

3.  In a large microwave proof bowl melt butter and marshmallows together.  Start with 1 minute and stir until smooth.  If you need more time heat in 30 second increments and stir well. (Or melt together in a saucepan).

4.  Add peanut butter and stir constantly until it has melted and is thoroughly mixed.

5.  Mix in crushed butterfinger then add rice cereal and mix completely.

6.  Pour into prepared pan and spread evenly.

7.  Allow to cool before cutting into bars.

From 365 Days of Baking and More