PB&J Cupcakes

I know what you’re thinking: “Wow, another peanut butter recipe? Danielle must really be obsessed with peanut butter.”

The answer is yes, yes I am.

These bring me back to my childhood. Lunch was always a PB&J on wheat bread. And these taste so much like a peanut butter and jelly sandwich that I can’t help but be nostalgic. They make me want to watch Nickelodeon and then go play with my Skip-It. These are fun and yummy, producing an instant smile.

Plus, if you’re like me and like a lot of jelly, these recipe can easily accommodate that. I just put a dollop of jelly on the top, but there’s nothing stopping you from putting on more. Nothing at all.

What You’ll Need

Blog Ingredients

Cupcakes

  • 8 tablespoons of butter, softened
  • ½ cup peanut butter
  • 1 ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups and 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅔ cup milk

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Frosting and Filling

  • 5 tablespoons butter, softened
  • ¼ cup and 1 tablespoon peanut butter
  • 1 ¼ teaspoon vanilla extract
  • 2 ½ cup powdered sugar
  • 2 ½ tablespoon milk
  • 1 cup strawberry jelly

How You Do It
Cupcakes

  1. Preheat oven to 350 F and line cupcake pan.
  2. Cream together the butter, peanut butter, and sugar. When butter is completely mixed in, beat in eggs and vanilla.Blog Wet Ingredients.jpg
  3. In a large bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.
  4. In batches and alternating with the milk, add dry ingredients into the wet ingredients, mixing thoroughly after each batch is added. Use the following suggestion:
    1. 1 cup flour
    2.  1/3 cup milk
    3. 1/4 cup flour
    4. 1/3 cup milk
    5. 1/4 cup and 2 tablespoons flour Blog All Ingredients Incorporated.jpg
  5. Fill cupcakes ⅔ of the way full and bake for 20-22 minutes, until a toothpick comes out clean. As cupcakes cool, make the frosting.

Frosting

  1. Combine the butter, peanut butter, and vanilla extract.
  2. Add in the powdered sugar in batches. Frosting will be thick.Blog Frosting.jpg
  3. To fill the cupcakes, use a corer or, using a knife, cut out the centers. Keep the centers.blog-centers-removed.jpg
  4. Fill with jelly. I piped them in, but you can certainly spoon it in. Cut off some of the cupcake centers and place over jelly filling.Blog Jelly Fillingblog-filling-topped.jpg
  5. In order to frost the cupcakes, using the tip of your choice, pipe on a base layer. Frost two circles on top of each other, making sure there’s a hole in the center.Blog Base LayerBlog Icing Center
  6. Fill the hole with jelly, and you’re all done!

Blog Finished 1

Look at the height on these babies!Blog Individual

And can we talk about the centers for a second? Because I’m in love.

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I know this makes 16 cupcakes, but do I really have to share? Do I?

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That’s all we have time for now. In the comments below, let me know what recipe you’d like to see next! Until next time,

♥Danielle

Mix it up: Obviously I used strawberry jelly, but there’s nothing stopping you from using grape or any other flavor!

Brown Sugar Orange Triangles & Peanut Butter Cookies

It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.

April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!


In Case You Missed It

Brown Sugar Orange Triangles
12 triangles | 2 hours
Dense. Sweet. Delightful.

Cut use 3

These make the perfect breakfast treat. The icing is made with cream cheese, and there’s orange juice woven throughout the entire recipe. Serve them with some coffee or tea!

Peanut Butter Cookies
Approximately 24 cookies |45 minutes
Classic. Simple. Rich.

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Fair warning: these are only for the biggest peanut butter lovers. They so rich and flavorful, that you just have to have a glass of milk with them. Plus, it’s pretty much impossible to eat only one. Trust me; I tried.

Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,

Danielle

Peanut Butter Cookies

Who knew peanut butter cookies were so easy to make?

I admit, this wasn’t the original recipe I’d planned on for this week, but, after a snow day/ work from home day a few days ago and a strong desire to bake something that wouldn’t take up a lot of time, these were so easy to put together that I couldn’t resist. Plus, there was no way I was going to brave the storm just to buy a bunch of ingredients.

A quick note: you can mix all of this by hand–no stand or hand mixer required. You’re certainly welcome to use a mixer, but, because there is very little flour and because you can throw these together in less than 10 minutes, it’s definitely not a requirement. Completely up to you!

What You Need

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  • ½ cup lightly packed brown sugar
  • ½ cup white sugar
  • 1 cup peanut butter
  • 1 egg
  • ½ teaspoon vanilla
  • 4-5 teaspoons flour*
  • Hershey’s Kisses
  • ½ cup white sugar to roll cookies in

*Want to make these gluten free? Scroll all the way down to the bottom to learn how!

How You Do It

  1. Heat oven to 350 degrees F.
  2. Combine brown and white sugar. Because the brown sugar was lightly packed, it might clump together. Make sure the sugars are evenly mixed.Use Brown and White Sugar
  3. Add in the peanut butter.Use Peanut Butter AddedUse peanut butter mixed
  4. Mix in the vanilla and egg.Use with egg
  5. Add in the flour. By this point, the dough should be able to hold shape. It’s going to be slightly greasy due to the peanut butter, but if it’s too wet, add in some more flour.use-fully-combined.jpg
  6. Roll the peanut butter into tablespoon-sized balls. Roll into sugar and then place on an ungreased cookie sheet. Do not press down or flatten out.use-covered-in-sugar.jpg
  7. Bake for 10 minutes. While cookies are in the oven, unwrap the Hershey’s Kisses to get them ready.
  8. As soon as the cookies come out of the oven, lightly press the chocolate into the center of each cookie. Note: don’t wait to do this step. If you do, the cookies might crack too much. Let set on the cookie sheet for 1 minute then move to a cooling rack.

And that’s it! Who knew creating something so delicious could be so easy?

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I hope you have a glass of milk or tea or coffee ready because these suckers are rich.use-above-shot.jpg

So when you’re bored, want to bake, and don’t want to spend all day doing it, give these a try. Until next time,

♥Danielle

Mix it up: Want to make yours gluten free? If you’re using a gluten free peanut butter, simply omit the flour. Because there is so little in the original recipe, it won’t drastically alter the texture.