Makes 24 regular or 12 LARGE
For the Cupcakes:
1 box chocolate cake mix 15.25 ounces
3 large eggs
½ cup butter softened
1 cup milk
For the Buttercream:
1 cup butter softened
2 cups creamy peanut butter
1 teaspoon vanilla
4 cups powdered sugar
4-6 tablespoons heavy cream
For the Chocolate:
2 cups dark chocolate
1- 2 tablespoon heavy cream
Make the Cupcakes:
Preheat oven to 350 degrees F.
In a large bowl, beat together the cake mix, eggs, butter and milk. Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed.
Place paper cupcake liners in a muffin pan.
Use an ice cream scoop to scoop batter into cupcake liners, filling ⅔ of the way full. There should be enough to make 24 cupcakes.
Bake for 19 minutes or until the top of the cupcakes spring back when you touch them.
Allow the cupcakes to cool on a wire rack.
Make the Buttercream:
In a large bowl, beat the butter for 1-2 minutes until it is almost white in appearance.
Beat in the peanut butter and vanilla extract.
Add two cups of powdered sugar and beat well.
Add in the remaining powdered sugar and beat again.
Add heavy cream, one tablespoon at a time, to achieve the buttercream consistency that you’d like for spreading or piping the frosting. If you are piping the frosting, be sure the frosting is not too soft so that it holds shape.
Use Wilton Tip 1M to pipe swirls of frosting on top of the cupcakes. Place the cupcakes in the refrigerator for at least 1 hour so that the frosting can set before dipping in chocolate.
Dip the Cupcakes:
Place the chocolate in a microwave-safe cup or dish. Melt in 20-30 second increments, stirring each time. Once the chocolate starts melting, reduce the time to 10-15 seconds. It’s important to melt the chocolate slowly and stir it often so that it does not burn. Add heavy cream if needed.
Take a cupcake, turn it upside down and dip it quickly down into the melted chocolate. Pull it back up and allow the chocolate to drip off.
Once the excess chocolate has dripped off, turn the cupcake over.
Once the chocolate has completely set, store in an airtight container at room temperature.
Makes 8 Large
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange zest
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
Preheat oven to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange zest. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, gently stirring with a wooden spoon until dough begins to come together. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, don’t overwork the dough, about 5-7 folds should do it. Form dough into 1-inch- thick round. Cut into wedges. Transfer wedges to pizza/baking stone, spaced about 1” apart.
Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Juice the zested orange and add powdered sugar to create a thick glaze. Drizzle over the scones. Serve scones warm or at room temperature.
1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 eggs, beaten
3 cups grated carrots
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons allspice (I also added 1 tsp ground cloves and 1 tsp mace)
1 cup chopped pecans
1 cup raisins
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
Cream oil and sugar together. Add eggs and carrots. Add dry ingredients, a small amount at a time. When well blended, add nuts, raisins, and vanilla. Pour into greased 9 x 13 inch pan and bake at 325 for 1 hour. Cool slightly before frosting.
For frosting: Combine all together and blend well. Spread on slightly cooled cake
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups finely chopped peeled tart apples
1 cup chopped walnuts
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
Transfer to a greased 13 x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Slice into 12 equal portions.
YIELD: 1 cup
1 cup powdered sugar, more if needed
1 tablespoon very soft butter
1⁄2 teaspoon vanilla
1⁄4 cup good maple syrup, more if needed
In small bowl whisk ingredients til smooth and creamy. Add more powdered sugar if too thin. Add more maple syrup (or heavy cream or milk) a teaspoon at a time if too thick. Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Makes 1 in 9” cast iron pan
1 package of pre-made pie crust
8 cups of fresh or frozen peaches or other fruit
1/2 cup unsalted butter
3 T flour
1/4 cup water
1/2 cup granulated white sugar
1 cup brown sugar
1 egg white
2 T water (egg wash)
16 oz. heavy cream
3-4 T powdered sugar
1 tsp. Vanilla extract
Let pastry come to room temp and roll out. Place in a 9-10” greased cast iron skillet.
Preheat oven to 450 degrees.
Melt the ½ cup of butter in a saucepan. Add the 3 T of flour and stir until it begins to form a paste. Add the ¼ cup water, ½ cup white sugar and 1 cup of brown sugar and stir over medium heat until it comes to a boil. Reduce heat and simmer 3-5 minutes.
Arrange peaches in the bottom of the pastry. Pour the butter and sugar mixture over the peaches until all the peaches are covered. Gently fold the pastry dough over the edges of the peaches. Mix one egg and water together and whisk to make an egg wash. Brush the pastry dough with the egg wash.
Bake for 20-30 minutes until the crust is golden brown.
To serve, scoop onto a plate and serve with whipped cream.
1 cup peanut butter
1/2 cup erythritol natural sweetener
Preheat oven to 350 degrees F. Combine all three ingredients in a mixing bowl. Roll out 15 one-inch sized cookies onto a baking sheet covered with parchment paper or silicone mat.
Use a fork to press down on the tops of the cookies. Bake at 350 degrees for about 10-13 minutes. Let cool and serve. Store leftovers in a covered container.
6 T butter, melted, plus more for greasing pan
1 1/2 cups plus 2 tablespoons sugar (divided)
1 1/4 cups all-purpose flour
1 T baking powder
1 1/4 cups whole milk
2 1/2 cups fresh (or frozen) peaches or other fruit
Makes 21 – 4 oz. servings
Preheat the oven to 350 degrees F. Grease 10” cast iron skillet with butter.
In a medium bowl, whisk 1 ¼ cups sugar with 1 ¼ cups flour and 1 ¼ cups milk. Whisk in the ¾ stick of melted butter.
Pour the batter into the baking dish until about half full each. Sprinkle the peaches evenly over the top of the batter. Sprinkle ¼ cup sugar over the peaches in each pan. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top.
Spoon a large portion into a bowl and top with good quality vanilla ice cream.
12 egg yolks
1 cup creamy peanut butter
1 cup of sugar
2 tsp. vanilla extract
7 ½ cups heavy cream
Preheat oven to 325 degrees F.
Beat egg yolks, 1 cup of white sugar and vanilla extract in a mixing bowl until thick
Pour cream into a saucepan and stir over low heat until it almost comes to boil.
Remove the cream from heat immediately. Temper the egg yolks with a ladle or two
of the cream. Then add the remaining cream and the peanut butter to the egg yolk
mixture and beat until well combined.
Place cream mixture into the top pan of a double boiler. Stir over simmering water
until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture
from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 45 minutes in a bain marie w/ 1” of water. Remove from
oven and cool to room temperature (about 1 hour). Refrigerate for at least 1 hour
After the crème brule has been refrigerated for at least one hour, top with a thin
coating of chocolate ganache and return to the refrigerator for at least one hour.
4 oz. cream cheese softened
½ cup brown sugar
¼ cup chopped pecans
½ tsp. cinnamon
2 cans crescent roll dough
1 ½ cups powdered sugar
3-4 T milk
½ tsp. vanilla extract
Purple, yellow, and green sprinkles for decorating
Combine 4 ounces cream cheese, 1/2 cup brown sugar, 1/4 cup raisins, 1/4 cup chopped pecans and 1/2 teaspoon cinnamon in a food processor, and blend until smooth.
Unroll 2 cans of crescent roll dough and separate into triangles. On parchment paper, position triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round.
Spoon the filling in a circle, about halfway between the edges and the points of each triangle. Don't forget to place a small plastic baby or dried bean somewhere in the filling! (The person who gets this piece will have good luck for the year.)
Fold the short side of each triangle toward the center, then pull the point end of each triangle toward the outer rim of the pan to fully enclose the filling. Once the edges are folded up and firmly sealed, the cake is ready for baking. Bake the cake at 350 degrees F for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool completely.
Whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spoon the icing over the top of the cooled cake, letting the excess run down the sides.
While the icing is still wet, decorate with purple, yellow and green sugar sprinkles.
Makes 12 – 3 oz servings
2 cups heavy cream
6 tsp. Sugar Free Vanilla Pudding Mix
16 oz (2 pkg) Neufchatel Cream Cheese (softened)
1 cup Natural Peanut Butter
2 tsp. Vanilla Extract
2 cups Splenda or Stevia
Add heavy cream, Vanilla Pudding Mix to a bowl. Beat until stiff peaks form.
In another bowl add softened cream cheese and peanut butter. Add Vanilla and
Splenda and beat until fluffy. Fold the whipped cream in batches until combined.
Fill a pastry bag and pipe about 3 oz. into a ramekin. Top with dark chocolate