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  • Peanut Butter Munchies Cookie Recipe

    Peanut Butter Munchies Cookie Recipe

    Chocolate peanut butter cookies filled with peanut butter create Peanut Butter Munchies.

    Chocolate cookie with a Peanut Butter filling - it's a Peanut Butter Munchie
     

    A Peanut Allergy

    Guess what!! A couple weeks ago I took Lincoln in to the allergist to do an oral challenge with Peanut Butter. He had been diagnosed a year ago as having a peanut allergy, along with a few other food allergies. 
     
    As far as we knew though, he had never reacted to peanuts, but just had a strong aversion to them. So when his most recent tests came back inconclusive, the only way to know for sure was to feed him peanuts. 

     
    This is of course done in a controlled environment, at the allergists office, so that were he to have a reaction, immediate care could be given. Lucky for us, we walked out about 3.5 hours later knowing he can eat peanuts just fine – even if he doesn’t actually like them.
     
    The kicker to this new diagnosis (or is it an undiagnosis?) is that he should now eat peanuts a few times a week to keep the peanut allergy from coming back. Unfortunately, he still really does not like peanuts. 
    Peanut Butter Munchies
     

    Trying out Peanut Butter

    I came across this recipe for Peanut Butter Munchies in the blog archives, and thought just maybe I could tempt him with a chocolate cookie that happens to have peanut butter in it. The trick almost worked. He took a bite or two, then looked at me and asked what else was in it. I asked him if he liked it. He said he sort of liked it. So I encouraged him to eat the whole thing before telling him what was inside. 
     
    However, I have 4 other kids, and most can’t hold their tongues. When he again asked me what was inside, his sister chimed in “It’s peanut butter! Isn’t it great!” That was the end of that cookie. He refused to eat the rest of it, claiming he never actually liked it. Awe well, a bite or two is still something, and will hopefully keep any peanut allergy from returning. 
    peanut butter munchies
    In the process, you all get to benefit from prettier pictures of the cookies and a more accessible recipe card! I hope you enjoy these as much as the rest of my family did. The original recipe source is unknown as I had this written down in an old recipe collection. Although, it was copied wrong, so this is my personal take on the original.

    Peanut Butter Munchies

    Print Recipe
     Peanut Butter Munchies Yum
    Delicious chocolate peanut butter cookie with a peanut butter filling
    Peanut Butter Munchies
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    Cookie Dough
    Filling
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    Cookie Dough
    Filling
    Peanut Butter Munchies
    Instructions
    1. Preheat the oven to 350 F.
    2. In a medium bowl, stir together flour, cocoa, and baking soda. Set aside.
    3. In a large mixing bowl, beat butter, granulated sugar, brown sugar, and 1/4 cup Peanut Butter.
    4. Add egg, milk, and vanilla. Beat well.
    5. Add the dry ingredients to the wet, and mix well.
    6. Form dough into balls approximately 1 1/4″ in diameter. Place on a cookie sheet, and set aside.
    7. Combine powdered sugar and 1/2 cup peanut butter. Shape into approximately 3/4″ balls.
    8. Flatten the chocolate balls, place peanut butter ball inside, and fold chocolate ball around it.
    9. Place on an ungreased cookie sheet. Flatten the cookies, and sprinkle with some vanilla sugar for an extra dash of yum.
    10. Bake for 8 minutes. Allow to cool for 1 minute, and then remove from pan to a cooling rack. Enjoy!
    Share this Recipe
  • Holiday Baking with the Love Cooking Company + a Discount

    Holiday Baking with the Love Cooking Company + a Discount

    I am a member of US Family Guide Bloggers. I will receive product in exchange for this post. 
     
    Love Cooking Company has set out with a mission to make baking a simple task. Partnered with some great names in the baking and entertainment industries, Love has crafted bakeware that helps you easily achieve the best-looking baked goods on the table, from filled cakes to bite-size desserts and more. These pans will make your holiday desserts stand out!
     
    The PushPan is a 100% watertight and leak-proof cake pan with a patented silicone-lined removable base making it perfect for cheesecakes, pies and more! You all KNOW how much I love cheesecake right? Would you believe I don’t own a spring form pan, though? Love this!
     
     

    The Mrs. Fields Cutie Cakes pan creates 48 bite-size cakes when you need a small amount of something sweet. It’s ideal for savory options, like mini corn dogs or potato pancakes. 

     

    The Mrs. Fields Fill N Flip  is the easiest way to make a layered cake and create a surprise center that everyone will love. Once you bake your cake, add filling to the side with the large opening, place the non-filled layer on top, and enjoy! I’m pretty much in love with this pan. It will make a raspberry filling look so much nicer. 

     
    DISCOUNT!
    For a limited time Love Cooking Company is offering 10% Off your entire order on with the promo code LOVE10. 



    Stay Connected with Love
  • Mini Apple Pies for Custodian Week

    Mini Apple Pies for Custodian Week

    Sunday night I got an email from the kids school. It’s Custodian Week, and they were letting us know all the ways they will be celebrating the 4 custodians who take care of the building, and if there was anyone who would like to help provide treats. I love celebrating those who are often overlooked, so of course I said yes, an then started planning these Mini Apple Pies.

    Mini Apple Pies packaged on top of a red apple make fantastic gifts!

    It’s fall, so naturally apples came to my mind, but since it’s a school celebration, apples made even more sense! I signed up to bring our custodians treats on Tuesday, giving myself 1 whole day to plan, shop and bake these mini Apple Pies.

    Being Monday, I figured it was a great Family Home Evening to get the kids involved in making something for their school. They loved adding the spices to the apples, and cutting out the crusts. While I tend to get a bit anxious with the kids in the kitchen, this actually was the perfect recipe to get us all involved.

    Mini Apple Pies

    Mini Apple Pies

    makes 6 mini pies

    Ingredients
    2 Gala Apples
    3 TBS Sugar
    1 tsp Corn Starch
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1 pkg refrigerated Pie Crusts 
    1 egg
    1 TBS water
    Directions
    Preheat Oven to 450 F
    1. Dice apples into small bite size pieces – 1/2 inch at the biggest. 
    2. Heat a skillet over medium-low heat. Add apples, sugar, corn starch, cinnamon and nutmeg. 
    3. Stir until sugar is dissolved. Cook until apples are tender. Remove from heat and set aside. 
    4. Unroll 1 pie crust. Using a glass cup, we cut out 6 mini pie crusts. You can also use the top of the pie tin as a guide. 
    5. Push crusts into pie tin. Fill with apple filling.
    6, Unroll 2nd pie crust. Using a smaller glass cup (or bottom of pie tin), cut out 6 more circles. 
    7. Fold them in half and cut slits for vents during baking. 
    8. Top pie filling with 2nd crust and seal edges. 
    9. Mix egg with water. Brush pies with egg wash
    10. Place on a cookie sheet. Bake for 10-15 minutes, until crusts are golden brown.
    11. Let cool for 10 minutes, then enjoy. 
    To make into a gift bag, We put an apple in the bottom of a bag, placed a cardboard circle on top, then the mini apple pie. Tie off with a ribbon and you have a fun baked treat to give. If doing this, let the pies cool completely before placing inside the bags. 
    Mini Apple Pies
    Since we only have 4 custodians, we had 2 pies left to enjoy between 5 people. One child claimed a dislike for pie, so 4 of us split the remaining mini pies. They were oh so yummy, and I was given a few scowls for not having more to share with them. 
    How do you like your apples?
  • Valentine Cupcakes

    Valentine Cupcakes

    See my 2 favorite methods for topping cupcakes, and then make your own! Candy Cut-Outs and melted chocolate make beautiful toppers for Valentine Cupcakes. This post contains affiliate links and I will be compensated if you click on and purchase through them.

    Originally posted on Your LDS Blog.
    I love Valentines Day! It’s such an optimistic holiday as we share our love with those close to us. Some may argue with me, but I’ll keep loving this holiday, and sharing my love with those around me.

    This weekend our ward put together a Valentines Dinner and Talent Show for the adults. I skipped signing up for a talent, because well, there are some talents that just aren’t shareable for a show. However, I did sign up for a dessert and decided it would count just fine as my talent. The method I’m going to share is actually really simple and can be used in so many other applications to make it your own.

    There are 2 ways I prefer to decorate cupcakes. Well, 3 if you count just topping them with frosting and sprinkles, but let’s get real, we all love having a little more decor on the top right? Method one involves a little melting on the stove, and method 2 you’ll need some cookie cutters.

    Cupcake Topper Ingredients

    Here’s what you’ll need – White Almond Bark and red food coloring (or whatever color you want!), piping bags, and the smallest piping tip you have, a cupcake (I made these heart surprise cupcakes), frosting, and starbursts or tootsie frooties. I usually prefer tootsie frooties, as they just mold better, but since I couldn’t find any at the store, I went with Starbursts.


    Method 1

    On LOW heat melt the almond bark. Add 2-3 drops of food coloring. and stir until well mixed in. Let the almond bark cool slightly, but not too much or it will start to harden back up. Lay out some parchment paper, and begin piping your designs.

    Melt white chocolate and pipe designs for Valentine Cupcakes

    Method 2

    If you are using starbursts, you’ll need to microwave them for about 10 seconds. Tootsie Frooties can skip this step. Use a rolling pin to roll out the candy and then cookie cutters to cut out the shapes. If you want to get a little bigger on your designs, just smoosh a couple candies together. For a more 3D design use your hands and mold the candies into your preferred shape.

    Starburst-Decorations

    Now you can skip the fondant that no one likes anyway, and still have smooth designs to add to your treats. For more inspiration see how I used Tootsie Frooties for Princess Peach Cupcakes.


  • Alfajores: Peruvian Shortbread Sandwich Cookies

    Alfajores: Peruvian Shortbread Sandwich Cookies

    I don’t feel I should write anything with this post. These cookies were perfect. Oh so amazingly perfect. When looking at cuisine from Peru, I wasn’t sure what I wanted to cook. I didn’t really want to bake, but these cookies caught my eye. Perhaps it was the dulce de leche? Or maybe because I keep all the ingredients stocked?

    Whatever the reason, I am so glad I chose to bake up these Alfajores for Food of the World this month. .One little plus, my kids only sort of like them, leaving more for Mark and I. Actually, that’s a semi lie. My kids love the cookie part, it was once I added the dulce de leche they turned them down.

    But that doesn’t really matter. What matters is that I’ve personally never had a tastier cookie sandwich. It’s a wonderful short bread with lots of flavor that is enhanced with the filling. I used this recipe from Spark Recipes. So I’ll just send you over there, but leave my tips here.

    TIPS

    • Add 1/2 tsp Almond Extract when you add the eggs. 
    • Make dulce de leche with a can of Sweetened Condensed Milk. Submerse in a pan of water, cover, and boil for 3 hours. Periodically replace any water that has evaporated. 
    • Crush banana chips, and roll the edges of the cookie sandwich in the crumbs for a more decorative cookie. 

  • Gingerbread Cookies and Mulling Spice Sachets

    Gingerbread Cookies and Mulling Spice Sachets

    *This post is sponsored by McCormick and Business2Blogger. I received compensation for this post. All opinions are 100% my own*

    Christmas is in 13 days! It’s the time of year most of us find ourselves in the kitchen baking for our kids, extended family, and sometimes for our neighbors. I personally love turning to McCormick for my baking needs. Does anyone else have a cupboard dedicated to baking? I’ve got a shelf full of McCormick spices in my cupboard (I should share a pic sometime of that!).  I was really excited when McCormick asked me to bake up some of their recipes and share them here with you. 
    While looking through their list, I knew I couldn’t stick to just one. I mean really, what goes better with Mulled Cider than a fresh batch of Gingerbread Cookies?  Picture yourself curled up by the fire with a blanket, a warm mug of Cider and a plate full of cookies ..mmmm… sorry I went to a happy place there. 

    Are you hungry yet?  Let me share the recipes with you. We’ll start with the Gingerbread Cookies, because you need the most time for these.

    Ingredients
    3 cups flour
    2 tsp McCormick Ginger, Ground
    1 tsp McCormick Cinnamon, Ground
    1 tsp baking soda
    1/4 tsp McCormick Nutmeg, Ground
    1/4 tsp salt
    3/4 cups butter, softened
    3/4 cup firmly packed Brown Sugar
    1/2 cup Molasses
    1 egg
    1 tsp McCormick Pure Vanilla Extract
    Directions
    Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside. Beat butter and brown sugar in large bowl until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 
    *At this point you can start making the Mulling Spice Sachets
    Preheat oven to 350 F. Roll out dough to 1/4 inch thickness on lightly floured work surface. Cut into different shapes. Gingerbread Men are classic, but we chose to make Christmas Trees and presents for a holiday scene. Place cookies 1 inch apart on an ungreased baking sheet. 
    Bake 8-10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheet for 1-2 minutes, and then remove to wire racks to cool completely. Decorate as desired. Store in an airtight container for up to 5 days – IF you can make them last that long. 
    Cream Cheese Frosting (my recipe)
    8 oz Cream Cheese, softened
    1/2 cup Unsalted Butter, softened
    4 cups Powdered Sugar
    1 tbs Milk
    1/4 tsp Vanilla Extract
    Whip cream cheese and butter until well mixed and fluffy. Slowly add powdered sugar, milk and vanilla extract. Continue to mix well. Frost cookies. Store leftovers in the refrigerator. 
    While you’re waiting for the cookie dough, these Mulling Spice Sachets are a cinch to put together. They are great to have on hand for yourself, or include as a gift to friends and family. 
    Ingredients
    McCormick Cinnamon Sticks, broken in half
    McCormick Cloves, Whole
    McCormick Allspice, Whole
    Cheesecloth
    Directions
    Cut cheesecloth into 4inch squares. Place 2 cinnamon half sticks, 2 cloves, and 2 allspice on the center of the cloth. Pull ends together, and tie with string. 
    To mull your own Cider, add 1 sachet to 2 cups Apple Juice (or Cider). Simmer over medium heat 10-15 minutes, or until fragrant. Discard the spice sachet and enjoy. 
    I know you are all going to go make these right now for your friends and family, so I’ve made this cute gift tag you can download and print to add to the Spice Sachets. Just make sure you DO NOT fit to print screen, and print wallet size. 

  • Fun Summer Cakes

    This post is sponsored by Betty Crocker. All opinions are 100% my own.

    Summer is here! All not technically, but school is out here and consistently warm weather is on the horizon. Despite my best efforts to have fun and creative snacks during the school year, we usually stuck with a plate of veggies or cheese and crackers. With summer here I have much more time to play around in the kitchen and get creative.
    I’ve told you before how I love the ease of box mixes for a quick treat, so I was really excited when Betty Crocker shared these easy but very creative summer cakes!  Check them out and maybe make some for your summer parties this year.  
    This ice cream cone cake would make a fun activity for a birthday party. The cones make it easy for little hands to hold while decorating them with sprinkles, fruit, candy, or even a cherry on top!
    Additional ideas I may have to try this summer are Betty Crockers Watermelon Cake (I’m picturing for a BBQ) and the Flip Flops Cake (think water party)!
    What summer parties do you have planned this year?
  • Weekend Baking {Menu Plan}

    Weekend Baking {Menu Plan}

    I’ve never spent quite so much time in the kitchen as I did this last weekend. Maybe it was because I finally got some major cleaning done during the week, or maybe I was just really excited about some of the ideas I have cooked up for you. I don’t know. I do know, that by the end of the day yesterday my feet were killing me!

    Here’s a little run down of what I made:

    Sourdough bread.  I made my first starter ever last Sunday, and was itching the whole week for it to be ready to use. Unfortunately my bread machine decided it can’t sit still anymore, so it pulled it’s own cord partway through rising. Thankfully my mom taught me bread making as a child, so I easily adapted and oven baked it.

    Mini Apple pies. I tried making these a month or so ago and they failed. They failed again. I don’t think I’ll be attempting apple pie with phyllo dough anymore. It’s just too tricky to work with.

    Chocolate Butterflies. These were so fun to create, and turned out so pretty. Although Mark’s reaction to the books in the fridge will be right up there on things I will never forget – “Umm, did you know there’s a couple of books in the fridge?” Yes honey, I put them there.  Find the tutorial at We Lived Happily Ever After.

    Chocolate chip Banana Muffins and Yogurt Oatmeal parfaits.  I’ve made these before, and whipped them up quick Saturday so I could do a little photo shoot. I even bought some pretty flowers just for show (and really I love having fresh flowers in the house!)

    Nutella Banana Fudgesicles. This happened. It oh so happened. Mark bought our very first jar of Nutella and I went wild! Last Sunday it was nutella no-bakes (just switch out the peanut butter in this recipe with nutella). This week it was fudgesicles and sandwiches. The girls loved their Nutella and Honey sandwiches.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
     
    This week’s Menu
     
    Monday – Steak and Egg Burritos
    Wednesday – Pancakes and Bacon
    Thursday – Lasagna
    Friday – Pizza night
    Saturday – Leftovers
    Sunday – Hawaiian Ham Skillet

    May’s Freezer Cooking:
    Italian Beef and Beans
    Beefy Enchiladas
    Chicken Tucson
    Spaghetti Casserole
    Ham and Corn Casserole

    
    MPM-Spring
  • Miffy’s Marvelous Muffins {Foodie Friday}

    Miffy’s Marvelous Muffins {Foodie Friday}

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    Miffy’s Marvelous Muffin Mix
    Apple Spice with Freeze Dried Strawberries

    Ingredients
    1 cup Apple Sauce – I used my home canned chunky applesauce
    1 egg
    3 TBS vegetable oil
    1/2 cup milk
    1 cup whole freeze dried strawberries
     
    Directions
    Follow the directions on the package to make and bake.  Be sure to remove the cinnamon and sugar pack before dumping the rest of the mix into your bowl -whoops!
     Since I used my chunky applesauce I left out the 2 peeled and chopped apples called for on the package, and since Miffy encouraged me to “make it (my) own”, I decided to toss some freeze dried strawberries in. The Princesses were as excited as me to eat these.
     
    I love that Miffy uses Organic Whole Grains and Whole Wheat in her muffin mixes. I was worried they would be too dense with all those grains, but they were really perfect. The kids also enjoyed them. Princess C and Princess R were found sneaking them all day long.
     
     
     
     
    ~FEATURES~
    Thanksgiving is next week! Can you believe it? I feel like November just got started.  Here are some yummy recipes from last weeks party that would be great for the holidays!  And since it’s a Holiday, I couldn’t stick to my normal 3 Features.  Enjoy
     
    Pesto, Tomato and Feta Straws
    from Love Bakes Good Cakes
    I think these would make a good twist to your dinner rolls at the Thanksgiving table.
     
    Mixed Green Salad with Dried Cranberries and Pistachios
    from Meatless Mediterranean
    Cranberries seem to be a classic Thanksgiving side. I personally like them the best in a salad.
     
    Pumpkin Pie, Gluten, Dairy and Egg Free
    From Not Missing A Thing!
    A few years ago many of my cousins were diagnosed with Celiacs Disease. We had Thanksgiving at their house, so finding foods they could all enjoy was difficult.
     
     
    Cranberry Butter
    from The Chic Geek
    This is such a creative take on Cranberries. Mark dips his rolls in the Cranberry Sauce, so I’m sure this would make a great alternative.
     
    Individual Apple and Eggnog Trifles
    From Aunt B on a Budget
    I’m not a big Eggnog fan, but these look delicious!
     

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  • Apple Cupcakes {Foodie Friday}

    Apple Cupcakes {Foodie Friday}

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    An online friend of mine challenged me to go without chocolate for the month of October. It wasn’t specifically directed at me, but she and her son made a goal to have no chocolate, and she extended the challenge to our online group of friends. I am pretty excited about this challenge, because I really need to cut more sweets out of my diet. I’m a sugar, dessert, baking loving kind of gal. I keep looking at the boxes of brownies in my cupboard, and then trying to find something else.
    Princess C and I were going to make our No Bake Cookies this last week, but then I remembered the whole chocolate thing. So we made some Cornflake Cookies instead.
    So look for some more healthy recipes this month here!
     
    Anyways, while we’re avoiding chocolate, we’re not avoiding sweets! Today I’ve got a yummy cupcake and frosting for you
     
    Apple Cupcakes with Brown Sugar Frosting topped with Fresh Apples
    (Adapted from bakedbree)
    Print Recipe

    
    Ingredients
    2 cups flour
    2 tsp cinnamon
    1 tsp baking soda
    3/4 tsp nutmeg
    1 cup butter softened
    1 cup sugar
    1/2 cup brown sugar
    4 eggs
    1 1/2 cups applesauce
    2 Apples, chopped into chunks
     
    Frosting
    1/2 tub whipped cream topping
    1/2 cup butter softened
    1 cup brown sugar
    1/4 to 1/2 cup powdered sugar
     
     
    Directions
    Preheat oven to 350 F
    Cream together sugars and butter. Add the eggs one at a time, beating between each. Add the applesauce. Mix well.
    In a separate bowl, mix together the dry ingredients. Add to the wet ingredients, and mix well.
    Pour into muffin tins, about 3/4 full.
    Bake for 18-20 minutes, or until a toothpick comes out clean.
     
    Frosting
    Beat all the frosting ingredients together until smooth. Slowly add the powdered sugar until you have a good frosting consistancy. Pipe onto cooled cupcakes. Then top with the chopped apples. Enjoy!
     
    My piping bag got a hole in the side, thus the crazy looking frosting job in my picture. I’m not a great froster, but I’m not usually that messy either.
     
     
    ~Last week’s Features~
     
    This time of year I am a sucker for drinks like this Pumpkin Spiced White Hot Chocolate
    (this surely can’t count as chocolate right? I may have to cheat on my no chocolate)
     
     
    This Chinese Chili is sure to warm anyone up on a cold night
    from Food Done Light


    These Rose Cookies would be so beautiful at any holiday party
    from The 21st Century Housewife

    Looking forward to another great week of scrumptious recipes! Link up below.
     

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