Candy Corn Peanut Butter Potato Chip Cookies

Okay, these don’t actually have any real candy corn in them but they do have those mini candy corn creme bars Hershey has. Which are, by the way, delicious. The ingredients in these cookies may not seem to go together but they really, really do. Candy corn is known to go with salted peanuts and I think candy corn is perfect with potato chips so they are perfect! Also, these cookies are soft, chewy, and thick (i.e. PERFECTION)

Ingredients: Candy Corn Peanut Butter Potato Chip Cookies

1/4 cup unsalted butter, room temperature

1/4 cup peanut butter (I used homemade)

1/2 cup light brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 and 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon half and half

1 cup crushed potato chips

1 cup chopped candy corn white chocolate

Recipe: Candy Corn Peanut Butter Potato Chip Cookies

Preheat oven to 350F.

Cream butter, peanut butter, and both sugars until light and fluffy.

Beat in egg and vanilla until creamy.

Slowly mix in dry ingredients.

Add in half and half.

Mix in the potato chips and chocolate.

Scoop them onto two baking trays using a medium cookie scoop. Bake for 14 minutes.

Enjoy!

Advertisement

Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.

Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.

Enjoy!

Caramels

This easy caramel recipe is simple and delicious!

Ingredients: Caramels (from here)

1/2 cup brown sugar

1 cup granulated sugar

1/2 cup corn syrup

1/3 cup plus 2 tablespoons plus 1 teaspoon evaporated milk

1 cup heavy whipping cream

1/2 cup unsalted butter

1/2 teaspoon vanilla

Recipe: Caramels 

Grease an 8×8 pan.

In a medium-size pot, on medium-low heat, combine all ingredients except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250F, or softball stage, remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Enjoy!

Everything Cookies

Why are these delicious, super chewy cookies called Everything Cookies? Simply because they have everything in them! Seriously, these cookies have mini peanut butter cups, miniature Kit Kats, M&Ms, two kinds of chocolate chips, and oats. How could you possible go wrong with these? If you want, you can substitute any of the candies. These cookies would be good with anything, and everything, in them 🙂

Ingredients: Cookies *Makes 24

2 sticks unsalted butter, cold and cubed

1 cup granulated

1 cup brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 and 3/4 cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup M&Ms

1/2 cup mini peanut butter cups

1/2 cup kit kat minis

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1/2 cup oats

Recipe: Cookies

Preheat oven to 350F.

Cream butter and sugar until light and fluffy, about 5 minutes.

Beat in the eggs, one at a time, and the vanilla extract.

In a separate bowl, combine the dry ingredients and add slowly to the wet batter.

Mix in all the mix-ins. Shape into 2 tablespoon sized balls.

Bake for 10 minutes, or until the edges are lightly browned.

Enjoy!

 

Zero Candy Bar Cupcake

 

Have any of you guys had a Zero Bar? I had one once. It was amazing. Peanut/almond/caramel nougat covered in white fudge, totally different than most candy bars. So, of course, I had to eventually turn it into a cupcake. The cupcake itself is a vanilla cake base with peanut butter and almond extract, replicating the nougat. The frosting is white fudge and then I drizzled caramel over it. You could fill the cupcake with caramel too- the caramel is amazing 🙂

Ingredients: Cupcakes

1/4 cup whole milk

1/4 cup buttermilk

1 teaspoon almond extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

1/4 cup peanut butter

Caramel Layer

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup light corn syrup

1/4 can sweetened condensed milk

1/4 tablespoon whipping cream

1/4 teaspoon vanilla

1/4 teaspoon salt

White Fudge Frosting

1 cup granulated sugar

1/3 cup whole milk

5 tablespoons butter, unsalted

1 cup premium white chocolate, chopped

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and the almond extract.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter, peanut butter, rest of milk, and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 20-25 minutes or until a toothpick comes out with dry crumbs on it.

Caramel Layer

In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup, and condensed milk to a boil, while stirring.

Carefully stir in whipping cream.

Keep stirring until the caramel reaches soft ball stage, then take off heat, and pour into a bowl to cool.

When caramel is cool, pour a little on the cupcake.

White Fudge Frosting

Bring sugar, milk, and butter to a boil in a medium saucepan while stirring constantly.

Remove from heat and add chopped chocolate.

Beat until creamy and cooled.

Pipe onto cupcakes.

Let stand for about 5 minutes until pipe-able.

Enjoy!

Easter Egg Coconut Nests

Green colored coconut macaroons with Cadbury eggs in the middle. Yum. These are perfect for Spring (or Easter)

Ingredients: (Makes 8) Recipe from here.

3 large egg whites, room temperature

1/2 teaspoon vanilla

1 and 1/2 cups powdered sugar

1 and 1/2 cup shredded coconut

green food coloring

24 Cadbury Eggs

Recipe:

Grease a baking sheet and line with parchment paper. Preheat the oven to 350F.

Starting at low speed, beat the egg whites in a medium bowl until they start to foam. Then turn the speed to medium speed, beat until the egg whites form stiff, glossy peaks. Add the extract and food coloring.

Fold in the powdered sugar and coconut with a spatula. Try to mix as little as possible.

Use a large cookie scoop or ice cream scoop to scoop the batter on the pan. Bake for 15-18 minutes or until the edges start to brown slightly.

Immediately when they come out make an indent with a spoon. Let rest for 5 minutes and the finish cooling on wire racks. Fill with Cadbury eggs.

Enjoy!