Triple Cookie Butter Cupcakes

If you haven't had Cookie Butter you don't know what you're missing. Also called Biscoff or Speculoos, it's a must try. By far one of the most amazing and addicting things ever invented. It's been years since I've had some and last week BP and I were out and about and we saw some. He had never had it before and was curious when I said it was life changing good. Even the lady who checked us out at the store said it was amazing. So when we got home that day we are it straight from the jar.....and BP was hooked. Needless to say the jar didn't even make it a week. Pretty much anywhere you use Nutella you can use Cookie Butter. 

And when we were halfway through our jar, I found this amazing recipe. With a couple of tweaks I knew it would be a home run. And sure enough Saturday night was poker at our house - which meant I had to make something, so why not these? 

Ok before you judge, yes that's a lot of cookie butter and cookies. But the cookies were on sale and I knew whatever I didn't use for the cupcakes the cookie butter would get used/eaten. I only used two jars of the cookie butter and a package and a half of the cookies. 

Let me tell you these things are amazing. A huge hit with everyone who ate them. And if you're not a fan of a lot of frosting you can take the cookie and eat some of the frosting that way. 

Triple Cookie Butter Cupcakes

24 cupcakes

Ingredients

• 3 cups all-purpose flour 
• 1 1/2 teaspoon baking powder
• 1/4 tsp salt 
• 12 tablespoons of unsalted butter, room temperature
• 1 cup brown sugar
• 1/2 cup sugar
• 4 large eggs
• 2 tablespoons pure vanilla extract
• 1 cup milk
• 24 speculoos cookies broken in half
• 1 1/2 cups cookie butter

For the Frosting:

2 cups butter room temperature 

1 1/2 Cups Speculoos Cookie Butter

6 Cups powdered sugar

6 Tbsp Milk

• Speculoos cookies for garnish

Instructions

1. Preheat oven to 350F.
2. Line cupcake pans with liners and place half a cookie into each one, set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
5. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
6. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
7. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter. 

For Frosting:
1. Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add milk and mix on high until smooth and creamy. 
2. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookie.

Gooey S'mores Cookies

I love S'mores, it's not really a secret at this point anymore. Anytime I see a recipe for anything dealing with it, I have to make it. Shocker I know. So when I saw these cookies I knew I had to try them. If they were going to be anywhere near the S'mores Cookies I make all the time, then these would be a great addition to my collection. 

With an impromptu day off from work Thursday due to snow, I was at a loss with what to do. BP left for work early and was already at work by the time it really started to snow heavily. So I was home with nothing to do - which meant baking would happen during the day. 

I love me some cookie dough and this is delicious. Always a good sign of a good cookie. 

Yum yum yum. I will say these are delicious - and extremely easier than the other version I make. A good tip is to make sure that you have no marshmallows on the edges of the cookies. If you do they will melt during the baking process. Just stick them ontop of the cookie or cover them with some dough and they will be perfect. 

I put these out for a game night we had and they didn't last long. Always a good sign. 

Gooey S’mores Cookies

Makes 4 dozen cookies 

Ingredients 

1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 2/3 cups flour
1 1/2 cups graham cracker crumbs 
2 teaspoons baking powder
1 teaspoon salt
2 cups Semi Sweet Chocolate Chips
2 cups mini marshmallows

Directions

1.  Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. 

2.  Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

3.  In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. 

4.  Add the chocolate chips and mix until chips are evenly distributed. Add the marshmallows and stir by hand - if you mix in a mixer the marshmallows get torn and squished. 

5.  Using your cookie scoop or a large spoon, place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake for 10-12 minutes.

Red Velvet Milky Way Dark Cookies

Looking for a fun Valentine's Day treat? These are perfect! I actually made these for my Girls Night with some of my favorite ladies. But to get into the swing of the holiday, I thought these would be a good way to kick off the weekend. 

If you can't bake from scratch, these cookies are for you. Using a boxed cake mix is as easy as it gets. The hardest part is cutting up the mini milky ways, I promise. I was done from start to finish in 30 minutes. Can't beat that. And they are ridiculously tasty. 

Red Velvet Milky Way Dark Cookies

Makes about 3 dozen cookies

Ingredients

• 1 Box Red Velvet Cake Mix
• 1 stick unsalted butter, melted
• 1 large egg
• 2 tablespoons canola or vegetable oil
• 1 bag Milky Way Dark Minis, cut in half 
• 1 cup semi sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place cake mix, butter, egg and oil into a large mixing bowl. Stir to combine. Cut up Milky Way bars into chunks and stir into dough along with the chocolate chips. Scoop dough onto prepared baking sheet placing about 1 inch apart. Press each cookie down almost flat about 1/2 inch thick. Bake for 11-13 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring to cooling rack.

Makes about 3 dozen cookies

 

Hot Chocolate Truffles

Finally the weekend and I have time to bake! It's been too long - things have been hectic here to say the least. Finally a weekend where we didn't have any plans and we were taking full advantage of things. Which for me meant baking and BP it was playing his Xbox One. 2 nerds in paradise I tell you. 

So while he was getting in army tanks and running things over, I was making these. We are hot chocolate lovers in this house - especially hot chocolate with marshmallows. Nothing beats that on a cold night - yes we do get those during the winter believe it or not. Although I do have to say that I've been here for 3 years now, there is no way I could ever survive another winter up North. No way. 

Let me tell you, having a container full of these in our fridge is a dangerous thing. Once you plop one of these into some hot milk and let it melt, oh man it's hard to wait. You even get a nice melted marshmallow layer on top too....I had to add some more marshmallow though. 

Hot Chocolate Truffles

Makes around 20 

Ingredients

3 cups semi-sweet chocolate chips 

1 cup heavy cream

1 tablespoon sugar

¼ teaspoon salt

2 teaspoons vanilla extract

1 1/2 jars mini mallow bits 

Directions

1. Place all ingredients in a medium pot and melt together on low heat until smooth, stirring constantly. 

2. Put pot in fridge and let cool until stiff enough to scoop, about 1 1/2 - 2 hours. 

3. Make small scoops, about 2 Tablespoons each (I used my cookie scoop), and scoop out onto a parchment lined cookie sheet. Freeze for 1 hour. 

4. Remove scoops and roll into balls. Roll all of them at once. If you go back and forth you will have chocolate coated marshmallow bits. 

5. Press the marshmallow bits into the truffles. 

6. Wrap each ball in saran wrap and keep chilled until ready to use.

7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!

Cake In A Mug

It's been a rough week here. BP got the flu and I had a sever sinus infection. Luckily BP didn't have a case that was really bad and he went to the doctor early enough for Tamiflu to work it's wonders. So after cleaning the whole house to make sure all the flu germs were gone and countless loads of laundry, and rest for myself, it was time for something sweet. Plus I just bought my bridesmaid dress for both of my sisters weddings. This will be the 7th & 8th time I will be a bridesmaid and it will happily be my last. I deserved a treat. 

My endless search for the new Ben and Jerry's cookie core flavors have come up empty, so why not make a single serving cake in one of our larger coffee mugs? This is even great for those of you who say you can't bake. Even better for those of you who have kids who want something quick or if you're just craving cake. 

Since the cake is still warm I put all the frosting in the middle and let it melt a little to cover the top of the cake. Let me tell you for how little effort you put in, this thing is amazing. Perfect for those cravings that come out of nowhere. 

Cake In A Mug

Makes one cake in 12 oz mug

Ingredients

• 2 tablespoons butter, softened
• 3 tablespoons sugar
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 5 tablespoons self-rising flour (if you don't have any on hand, recipe to make your own is at the end of the recipe)
• Pinch of salt
• 1/2 tablespoon rainbow or confetti sprinkles
• Frosting: 
• Canned frosting, whipped cream, hot fudge, any topping you would like 

Directions

Lightly grease a 12-ounce microwave-safe mug and set aside. In a 2-cup microwave-safe measuring cup or bowl, microwave butter until just melted, about 10 seconds. Add sugar and stir. If mixture is hot, allow it to cool before adding egg yolk. Beat in egg yolk with a fork. Stir in milk and vanilla. Add flour, salt and sprinkles and stir until batter is smooth.

Pour batter into mug, filling it no more than halfway. Microwave for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy. Allow to cool slightly and set up before serving. Cake is best when enjoyed shortly after it's prepared.

Use canned frosting, whipped cream, ice cream, etc to top.

* You may split this into two 6-ounce ramekins or tea cups and adjust cooking time to 40 to 55 seconds for each, cooked individually.

* If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Homemade Pancakes

Ah the weekend. Time to sleep in and relax. This weekend is filled with football playoffs, and wouldn't you know it both of our teams are in it. Lots of excitement in our house to say the least. So why not start our day off with a good breakfast. 

Downstairs I went to make pancakes, BP's request. He doesn't ask for pancakes a lot. I think in the 2+ years we've dated I've seen him eat pancakes 3 times. So needless to say the boxed mix we had in the house had expired. Now most people would say oh well and make something else, not me. I know making pancakes from scratch is so easy. And they are even tastier than the box mix. It doesn't take any extra time or need anything fancy, you will have everything you need for these in your house. And once you make them you will never go back to a box mix. 

Light, fluffy and so tasty. These were a huge hit with BP. 

Homemade pancakes 

Ingredients 

1 cup plus 1 tbsp all purpose flour

2 tbsp sugar

2 tsp baking powder 

1/2 tsp salt

2 tbsp vegetable oil

1 cup milk

1 large egg 

Directions

1. Preheat pan or griddle over medium heat.

2.  In a medium sized bowl (use one with a pour spout of you have it), combine flour, sugar, baking powder and salt. Mix to combine ingredients.

3.  Add milk, vegetable oil and egg to dry ingredients. Whisk until combined and no lumps of flour are present. 

4.  Met butter on hot pan or griddle. Pour pancake batter to make either silver dollar sized or large circles. 

5.  Cook until edges puff up and bubbles are present in pancake. Carefully flip pancake over and cook other side. 

6.  Repeat with remaining batter. Once all pancakes are cooked, top with syrup, fruit, chocolate chips, etc. 

Maple Bacon Biscuit Bake

Another year over and a new one starting. After a great night with friends and us sleeping in, I made breakfast for us. Nothing new lately. We've been having a lot of eggs lately and I wanted to make something amazing to go along with eggs.

With BP and his dad still sleeping, I got up and showered and then started breakfast. This is something I've wanted to make for a long time but just haven't seemed to get around to it. Today was the day I was finally making it. I didn't  even tell BP what was for breakfast just went downstairs and got to making it. 

Now I have to say, it did take me longer than I thought it would. I didn't prep like I normally do for when I bake - mistake on my part. I highly suggest getting everything ready before you start and that way you're not behind and this will move along quickly. But once I got going it picked up pace and before I knew it they were baking away in the oven and I was cooking eggs. 

The smell of these in the oven was mouth watering.  I couldn't wait for them to get out of the oven. 10 minutes seemed like forever.

When it was (finally) ready I cut a piece and snuck a quick taste - you know, strictly for quality control. Oh man was this better than I could of ever imagined. I quickly made a plate for all 3 of us and it was time to eat. To say this was a hit in our house would be an understatement. BP's dad is the biggest fan of this. So much so that he's already requested it again. 

Maple Bacon Biscuit Bake

Makes one 9"round pan 

Ingredients:

Topping:

1 lb bacon, cooked and chopped into small chunks

1/3 cup dark brown sugar

1/4 cup all purpose flour

1/4 cup maple syrup

2 tbsp melted butter 

Biscuits:

2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup cold butter, cut into pieces

1 cup cold milk

Directions:

1.  Preheat oven to 475 degrees. Lightly grease pan and set aside.

2.  Make topping. Cook bacon and then chop into small pieces (1/2" or slightly smaller). Combine bacon with brown sugar, flour, maple syrup and butter. Mix well to combine. Pour mixture into prepared dish and flatten out so mixture is evenly spread over bottom of pan. Set aside. 

3.  Make biscuits. Whisk dry ingredients together in a small bowl. Add in butter and work butter into mixture until it is crumbly. Add milk and stir together to make sticky dough. 

4.  Scoop heaping tablespoons (using a cookie scoop works perfect here) on top of topping later. 

5.  Bake for 10 minutes. Turn oven off and leave biscuits in oven for 5-10 minutes more, until they are golden brown on top. 

6.  Remove from oven and immediate turn pan over onto a large plate. Lift pan off and scrape any topping left off bottom of pan. Cut or pull apart biscuits and serve.