Fluffernutter Cupcakes

So when I saw these on How Sweet it is, I knew I had to make them.  Peanut butter is my favorite and I could probably eat a jar of Fluff with a spoon in a sitting - probably with a spoon of peanut butter in the other hand.  Who really needs the bread? Especially when you can replace it with cake!  

Fluffernutter Cupcake


Ingredients 
for about 12 cupcakes - I think I made 15


1/4 cup butter - softened
1/2 cup creamy peanut butter
1 cup sugar
2 large eggs
2 teaspoons of vanilla
1 1/2 cups of all purpose flour
1 1/4 teaspoon of baking powder
1/3 cup milk
2/3 cup of marshmallow fluff


Bake them


Preheat over to 350 degrees
Cream together the PB and regular butter
Then add eggs and sugar until incorporated - then the vanilla
In another bowl, combine the dry ingredients - add half to the PB mixture, then the milk, then the other half of the dry
Then fold in the Fluff
Pour into lined cupcake tray and make for 15-18 minutes 
Then let cool.

MEANWHILE


Make Frostings 


Peanut Butter Frosting


2 tablespoons of softened butter
1/4 cup creamy peanut butter 
1 teaspoon vanilla
3/4 cup of powdered sugar
1-2 tablespoons of milk, if needed 


Beat together the PB and butter, until creamy - then add the vanilla
Slowly add in the powdered sugar until completely combined 
Add milk if the frosting is too thick.


Marshmallow Buttercream


2 sticks of butter - softened 
1 tablespoon of vanilla
1 1/2 cups of marshmallow fluff 
3 cups of powdered sugar 


Beat butter until creamy then add in Fluff and beat
Then add in vanilla 
Add sugar one cup at a time 
If too thick add milk, if too thin add more sugar 


With a piping bag or spoon or whatever you have, stuff the cupcakes with the PB frosting then spoon on globs of Marshmallow buttercream on top of your cake.  Drizzle with melted peanut butter.

Eat. 

Peanut Butter Chocolate Chip Cookies

I'm back at school but I made these goodies before I was forced back into my oven-less dormitory.  I've spent a lot of time figuring out what I want to do - not to sound conceited but I'm rather smart and always wanted to be known that way and not becoming a lawyer or having a ph.d in psychology (my other plans) didn't seem like the way to become a genius. However I now figure that it's much "smarter" to do what you love and I much rather dedicate my life to food.  Even though I have two more years at TCNJ, I'm going to spend them working towards culinary school and a nutrition program - I'm looking into Johnson & Wales and it sounds amazing; and just speaking to them, I'm so excited (hopefully excited enough to get me through two more years).  Now I just have the break the news to my professors here that I've been working so closely with in the academic world. I'll promise them free cupcakes if or rather, WHEN I open my bakery one day. 
For now, have a cookie.

Peanut Butter Chocolate Chip Cookies  
from how Sweet it is

2 cups all-purpose flour

1/2 teaspoons baking soda

8 tablespoons of salted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 1/2 cups chocolate chips

Preheat over to 325 degrees.

Melt butter and peanut butter together in microwave then set to cool

Mix together flour and baking soda in separate bowl

Mix sugars with the butters mix till combined

then add eggs and vanilla 

and finally the dry stuff

fold in the chips - I used mini cause thats what I had, there were so many of them so I cut it down to 1 cup and they were everywhere making every bite delicious.

Form decent size balls, like a small golf ball and place on ungreased cookie sheet and into the oven for 12ish minutes. 

attempt to let cool and then eat. 

 

they were incredible. maybe if I bring them to class, everyone will agree that culinary school is for me.

Peanut Butter Ice Cream deliciousness with Fudge Swirl and Chocolate Covered Pretzels

I got my ice cream machine and my bikini in the mail today; hmmm...which one to send back?

This ice cream is the most delicious thing, I think, I have ever created - it's decadent and rich and creamy and so good.

Peanut Butter Ice Cream

adapted from Baked Bree

Read more: http://bakedbree.com/peanut-butter-chocolate-chip-ice-cream#ixzz1MqQQn1Tr

Ingredients 

1 cup creamy peanut butter
3/4 cup sugar
1 1/4 cup whole milk
2 cups heavy cream
2 teaspoons vanilla
1/2 jar of hot fudge sauce - I melted it in the microwave for easy layering
bag of chocolate covered pretzels

yum:

In a medium saucepan, melt the peanut butter over medium heat.

Add the milk.

Add the cream.

Whisk in the sugar.

Add in the vanilla.  Whisk the ice cream until the mixture comes together.  Chill the mixture.

After the base has chilled, pour the mixture into your ice cream machine.

Add in the crushed chocolate covered pretzels.

Layer the ice cream with the hot fudge sauce in freezer safe container.

FREEZE!