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It’s Peanut Butter Jelly Time!

21 Feb

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There’s something so nostalgic about a peanut butter & jelly sandwich. It was my favorite packed lunch growing up and was ecstatic when my mom packed one as my lunch growing up. Peanut butter and jelly cupcakes are a nice trip back into your childhood days … in cupcake form.

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For someone who is an absolute cupcake lover, it’s been quite a while since I made cupcakes “just because”.  Until yesterday, I couldn’t remember the last time I baked cupcakes that weren’t for a particular event (birthday, bake sale, holiday, etc) and knew time was well over due.

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Ingredients — Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2/3 cup creamy peanut butter
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3/4 cup coarsely chopped salted, roasted peanuts

Directions

  • Preheat to 375 degrees F. Line cupcake pans with liners
  • In a small bowl, whisk flour, baking soda, baking powder and salt; set aside
  • In a separate bowl, cream butter and sugar until light and fluffy. Reduce speed to low and mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
  • Bake for about 19-22 minutes or until golden.SONY DSC

Ingredients — Frosting

  • ½ cup butter, softened
  •  1 cup creamy peanut butter
  • 1 tablespoons vanilla
  • 2 table spoons milk, or as needed
  •  2 cups powdered sugar

Directions

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer
  • Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable
  • Add vanilla
  • Beat for at least 3 minutes, or until fluffy
  • Spread onto cooled cupcakes
  • Decorate with a dollop of jelly and crushed peanuts

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The flavors that mimic and recreate my childhood and current cupcake baking love are paired together to construct a treat that brings us all back to the days of our youth.

xo, ff

Last Minute Touches*

24 Dec

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Wow, I can’t believe it’s already Christmas! Merry Christmas Eve! Like many of you, I’ve been baking, shopping, and running around like a crazy Christmas elf to ensure things are perfect for the holiday.

We had a cookie swap at work a few weeks ago and I was pressed for time, so I baked reindeer sugar cookies. Festive, tasty, and quick to make. My kind of cookie.

Ingredients–Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
-Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

-In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

-Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Nutella Frosting–Ingredients
1 stick softened butter
4 cups powedered sugar
3 tablespoons Nutella (hazelnut spread)

Directions
-Cream butter
-Add in Nutella
-Slowly add in powdered sugar

If you’re headed to family’s house to spend Christmas Eve, be sure to bake these cookies. There’s still time!

Merry Christmas!

xo, ff

Christmas Cookie Swap*

16 Dec

SONY DSCWe had a cookie swap at work last week and all of the cookies I came home with were just so tasty that I couldn’t resist sharing with you all. There’s nothing better than a good ol’ fashioned cookie swap–and we sure did have a grand time.

SONY DSCEnjoying homemade Christmas baking is highlight of the season for many of us, but making many different treats from scratch can be time consuming and a lot of work. Stock your freezer with an assortment of cookies, bars, and all things delicious by hosting a cookie exchange! We each baked 6 dozen cookies and come home with a hefty plate with an assortment of cookies. Successful in my book!

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The cookies everyone baked were peanut butter kiss cookies, hot chocolate cookies, thumb-print cookies, pecan bars, shortbread cookies, oreo truffles (not in the photographed–these didn’t make it home ;x. So tasty!), and reindeer sugar cookies (post to come)

What are your favorite Christmas cookies to make?

xo, ff

Turkey Day Treats*

21 Nov

Ah, it’s already Thanksgiving eve. Almost time to enjoy a little turkey, a little football, a little togetherness. I totally dig Thanksgiving … and diggin in! I enjoy it all, but there is a special place in my heart for dessert. Yum! I’ve been baking like crazy and coming up with new recipes, but check out recipes I’ve been drooling over.

Chocolate Pear Tart from Just. One. More. Bite.


Plum crumble bars from the Cilantropist


Peach & Cinnamon cobbler from Dean Bros.


Candy apple pie from The Kitchn

The best part? It’s not too late to make these!

What are you favorite Thanksgiving desserts?

xo, frillyfab

Rolo Turtles*

12 Nov

Hi there! I know, I know … I truly apologize for the lack of posts lately. I’ve been in the process of moving and to say it lightly, apparently I had more stuff than I imagined! Yikes! Getting settled into my new place, on top of work, made things a little hectic over here, but don’t fret, I’m making it a priority to return to my normal posting routine.

More importantly, I come bearing treats. So you can’t be too upset on the lack of posts, right? Didn’t think so. Not having power for a few days after Hurricane Sandy didn’t really appease my urge to bake … luckily, I had all of the ingredients on hand to make rolo turtle pretzels. These are the best 5 minute sweet fix you’ll ever have. Trust me.

Ingredients
-Pretzels
-Rolo candies
-Halved Pecans

Directions
Pre-heat oven to 350 degrees. Place pretzels flat down on a baking sheet*. Place rolos on pretzels and place in oven for 5 mins or until hints of melting. Remove from oven and press pecan halves into melted rolos. Let cool for 20 minutes.

*I didn’t have power, so I wasn’t able to use my oven, so I just pressed the pecans into the rolos after them sitting out for a few hours.

This simple recipe is perfect for a party and look fabulous in a candy dish. However, they might not make it to the candy dish …

The soft, gooey rolo mixed with the salty, crunchy pretzel is heavenly on it’s own, but when topped with pecans, holy amazeballs!

xo, frillyfabulous

Satisfy Your Hunger

17 Sep

What better way to start your Monday than with cupcakes? I can’t think of one either. After an entirely too long of a trip down the candy isle the other day, I’ve been on this huge candy-bar dessert kick lately. With a ridiculous amount of snickers bars finding their way to my cart, I knew something must be done with them. Snickers and a cupcake? Heck to the yes.

Ingredients — Cupcakes
-3/4 cup butter, softened
-1 2/3 cup sugar
-3 eggs
-1 tsp vanilla
-2 cups all-purpose flour
-2/3 cups cocoa powder
-1 1/4 tsp baking soda
-1 tsp salt
-1/4 tsp baking powder
-1 1/3 cup water
-2 teaspoons Torani Salted Caramel syrup (Optional)

Directions
Heat oven to 350 degrees. Grease 2 9-inch round cake pans or line cupcake tins with paper liners.
Combine butter, sugar, eggs, salted caramel syrup, and vanilla in a large mixing bowl and mix on high for 3 minutes. Stir together cocoa powder, baking soda, salt, and baking powder. Add to the butter mixture alternately with the water, beating until well blended. Bake 20-25 minutes or until a tester comes out clean

Ingredients — Frosting
-2 sticks butter, softened
-6 cups powdered sugar
-1 teaspoon vanilla extract
-1 tablespoon salted caramel Torani syrup
-2 tablespoons caramel sauce

Directions
Beat butter until creamed. Add vanilla and caramel syrup. Slowly add in powdered sugar. Incorporate caramel sauce

Chocolate cake + salted caramel sauce + caramel buttercream + Snickers = A truly decadent cupcake explosion.

Now stop drooling and get your butt over here and eat them because I’ve got entirely too many tempting cupcakes on the counter…

Fun Fact Of the Day: Over 15 million Snickers bars are manufactured everyday. Holy sugar high!

Happy Monday!

xo, frillyfab

Chocolate Chip Cookie Brownie Cupcakes*

4 Sep

It’s not officially Fall, but in my mind, this past weekend marked the unofficial official start of the Fall season. As much as I adore summer, I don’t get the chance to bake as much as I would like to during the summer months. It’s too hot, I’m catching some rays, spending the day outdoors … the list goes on. One of my favorite things about Fall (it’s a long list ahh) is getting back to my routine of weekend baking. Baking is my therapy. It’s what keeps me sane and what melts away the stress that builds throughout the week. I start back on my full-blown baking frenzy around this time of year and this weekend was the kickoff. Not so lucky for my friends and family that I pawn my baked goods onto. Sorry guys! (Not sorry)

I apologize for the unoriginal title. But I mean, a dessert that has chocolate chip cookies, brownies, and cupcakes?! … you don’t really need an original title. They’re that delicious.

Ingredients–Cupcakes
-1 1/4 sticks butter
-1 1/4 cups sugar
-3/4 cups plus 2 Tablespoons cocoa powder
-1/4 teaspoon salt
-2 teaspoons vanilla
-2 eggs
-1/2 cup flour
-your favorite pre-made cookie dough (shh, our secret! )

Directions
On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Drop in eggs one at a time. Stir in vanilla. Combine flour.

As if they weren’t already amazing, I frosted these little pieces of heaven with cookie dough frosting. Chocolate chip cookies baked inside of brownie cupcakes topped with cookie dough frosting? Holy amaze-balls!

What better way to start your Tuesday?

xo, ff