Sunday, January 23, 2011
Peanut Butter and Chocolate Cupcakes (Woman's Day)
Easy Dessert Recipes.
Head over to WomansDay.com for delicious dessert recipes.
Recipes / Dessert Recipes / Peanut Butter & Chocolate Cupcakes Recipe
Photo: Con Poulos
- Nutrition Facts
- Yield 24 servings
- Servings 24
- Amount Per Serving
- Calories NA
- Total Fat NA
- Saturated Fat NA
- Cholesterol NA
- Sodium NA
- Total Carbohydrates NA
- Dietary Fiber NA
- Protein NA
Peanut Butter & Chocolate Cupcakes Recipe
The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.
- Active Time: 40 minutes
- Total Time: 1 hour 30 minutes
Recipe Ingredients
- Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream
Recipe Preparation
1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.
Saturday, January 22, 2011
Thursday, January 20, 2011
Tuesday, January 18, 2011
Homemade Hummus
In this recipe an alternative to using tahini paste is natural peanut butter. I may try this.
Click on title to view
Click on title to view
Wholly Guacomole
Okay, so I keep on saying that I am going to make guacamole and I never have. Maybe if I post this recipe I will get around to making it.
Click on title to view
Click on title to view
Barbecued Hot Wings
12 whole chicken wings (about 2½ pounds)*
1 bottle (8 ounces) Italian salad dressing
1/2-3/4 cup hot pepper sauce
1/8-1/2 teaspoon cayenne pepper
2 tablespoons butter or margarine, melted
1 bottle (8 ounces) Italian salad dressing
1/2-3/4 cup hot pepper sauce
1/8-1/2 teaspoon cayenne pepper
2 tablespoons butter or margarine, melted
* 2½ pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit first step of the recipe.
Cut chicken wings into three sections; discard wing tips. In a bowl, combine salad dressing, hot pepper sauce and cayenne. Remove 1/2 cup for basting; cover and refrigerate. Place remaining sauce in a large resealable plastic bag or shallow glass dish; add chicken and turn to coat. Seal or cover and refrigerate overnight. Drain and discard the marinade.
Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8–10 minutes longer or until juices run clear, basting and turning several times.
Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8–10 minutes longer or until juices run clear, basting and turning several times.
Yield: 6-8 servings
Sunday, January 16, 2011
Southern Living Pecan pie
This is from The Ultimate Southern Living cookbook
**there is at least 1 million calories in this recipe Hahaha! No, there is 615 calories if you
use real butter and 33 grams of fat per serving. There are 8 servings in one pie.
1/2 Cup of butter or margarine, melted
1 Cup of sugar
1 Cup of Light Corn Syrup
4 large eggs beaten
1 tsp vanilla extract
1/4 tsp salt
Pastry for 9 inch pie
1 1/3 cups of pecans halves or 1 1/4 cups of coarsely
chopped pecans
Combine first 3 ingredients; cook over low heat, stirring constantly until sugar dissolves. Cool slightly. Add eggs, vanilla and salt to mixture; mix well.
Pour filling into unbaked pastry shell and top with pecans. Bake at 325 for 55 minutes or until set. Serve warm or cold. Then go out and jog 50 miles.
**there is at least 1 million calories in this recipe Hahaha! No, there is 615 calories if you
use real butter and 33 grams of fat per serving. There are 8 servings in one pie.
1/2 Cup of butter or margarine, melted
1 Cup of sugar
1 Cup of Light Corn Syrup
4 large eggs beaten
1 tsp vanilla extract
1/4 tsp salt
Pastry for 9 inch pie
1 1/3 cups of pecans halves or 1 1/4 cups of coarsely
chopped pecans
Combine first 3 ingredients; cook over low heat, stirring constantly until sugar dissolves. Cool slightly. Add eggs, vanilla and salt to mixture; mix well.
Pour filling into unbaked pastry shell and top with pecans. Bake at 325 for 55 minutes or until set. Serve warm or cold. Then go out and jog 50 miles.
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