Monday, April 21, 2014

So Peanutty! Peanut Butter Cookies.

Peanut Butter Cookies

These little cookies are soooo good and they were the perfect way to use up all the Reese’s Peanut Butter Eggs I happen to have………Except I can’t stop eating them myself. Help!

Reese's Eggs

Reese’s always seems to make an appearance around the house during Easter… and Christmas … and Valentine’s Day. Just about any day there’s a reason to celebrate. I’d definitely say they are my go to candy.

eggs

Sweet little peanut butter eggs… ALL chopped up!!!

But these cookies are jam-packed with even more peanut power.

Peanutty!

Creamy peanut butter and chopped peanuts round these cookies out.

Cookie Dough

The dough is to die for.

Cookie Dough

Use a cookie scoop for evenly sized cookies. Place scooped dough on a parchment lined cookie sheet. Then roll each scoop in chopped peanuts and sugar and bake away.

Don’t worry, you won’t have to wait long.

Peanut Butter Cookies

Just a few minutes in the oven …

Cookie Bite

and then these soft little bites of peanut butter yumminess can jump in your mouth.

I hope you enjoy them as much as I did.

Peanutty Peanut Butter Cookies

Servings: 32 2-inch cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2/3 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 12 oz. bag Reese’s peanut butter cups, chopped into small pieces. (Note: I used about 15 snack size eggs)
  • 1/2 cup chopped peanuts

Instructions

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Whisk together, flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a mixer, cream butter and sugars until fluffy, about two minutes.
  4. Mix in peanut butter, egg and vanilla until combined.
  5. Add flour mixture to sugar mixture and mix on low until combined.
  6. Stir in chopped peanut butter candies and half of chopped peanuts (reserve remaining)
  7. Use a cookie scoop to place dough on baking sheet a couple of inches apart.
  8. Roll the top of each scoop in reserved peanuts and more sugar.
  9. Bake for 10 minutes. Remove, cool and enjoy.
Source: © 2014 Bakerella.com
Sunday, April 13, 2014

Spring Bake Giveaway

YAY! It’s spring and I couldn’t be happier. And to celebrate the season, I’m having a sweet springy giveaway for a KitchenAid Mixer in one of the following colors.  The winner gets to pick, too… Fun! What’s it going to be? Crystal Blue? Ice? Pistachio? Who’s up for Majestic Yellow?

All of these colors are beautiful and put me in the baking mood.

I hope they do for you, too!

Enter the Spring Bake Giveaway for a chance to win a KitchenAid 5-quart Artisan Series Stand Mixer

  • To enter, just leave a comment on this post and tell me your favorite color and if you’re looking forward to any fun baking soon.
  • Deadline to enter is Wednesday, April 16, 2014 at 7:00 PM ET. SORRY, TIME’S UP! Winner announced below.
  • One winner will be chosen at random and announced sometime Wednesday evening on this post.

Good luck guys!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

I love reading what you guys are getting ready to bake and your favorite color mixer. And now I’m excited to announce the winner. I hope you enjoy the mixer and make lots of goodies with it. Okay, let’s see who it is.

It’s Joyce! Comment # 7138. Congratulations – ice is a great choice. One of my favorites.

Giveaway sponsored by me.

Thursday, April 10, 2014

Let’s Decorate Cupcakes!

Hey guys! I have a fun event to share if you’re in the Atlanta area and you love cupcakes and cute! I’m co-hosting my friend Jennifer Shea’s book signing at Williams-Sonoma for her fantastic new book Trophy Cupcakes and Parties! Join us for a decorating demo featuring Trophy’s most popular cupcakes. Plus, we’ll talk tips and tricks and taste cupcakes, too! It’s going to be super sweet fun and just in time for some Easter inspiration.

I personally want to see Jennifer frost these fluffy ruffles. So pretty!!! And look at the chocolate ones on the cover below. Wowzers!

So come say hi if you have a sweet tooth and pick up her book. It’s worth it alone for these S’mores Cupcakes. OH. MY. GOSH. I may just have to break out the kitchen torch before the night’s over.

Here’s the info.

Hope to see you there!

And if you’re in Seattle or plan to visit, make sure to stop by one of her shops.

Monday, April 7, 2014

Chocolate Bunnies

Chocolate Easter Bunnies

I’ve been playing with chocolate molds this weekend. Super fun!

A while ago I received a really cool professional chocolate bunny mold as a gift. I hadn’t seen one like it before, so as soon as I saw how it worked, I knew I wanted to try it out. And with Easter coming up, it was time to break out the bunnies. This is a professional mold as in pretty pricey for home use… but I wanted to show you guys so you can see how cool and easy it is to use.

Chocolate Bunny Mold

The mold makes four bunnies at a time and comes in two pieces.

Each piece has these really strong magnets…

Chocolate Bunny Mold

So when you line them up, they will snap together.

It takes a little force to separate them. They won’t budge on their own.

When they are together, the mold stands up with the 3-D bunnies upside down.

Then all you have to do is fill them with tempered chocolate. I filled mine with melted candy wafers though.

Chocolate Bunny Mold

But first I wanted them to have a little color, so I painted on the inside of the mold using a toothpick to apply blue candy coating for eyes and white for tails and ears.

Chocolate Bunny Mold

Then, bam. Snap them together and fill.

This is meant to be a solid chocolate mold. Fill them and you’re done.

But I wanted to make hollow bunnies, too.

Chocolate Easter Bunnies

So after the bunny was filled, I turned the mold upside down and let the excess chocolate fall out to reuse.

Chocolate Easter Bunnies
When dry, I filled the bunny tummies with pastel M&M’s right to the top. Then I added some more chocolate coating to seal them inside. The candies near the base of the bunny will get attached to the chocolate, but the others won’t.

You could also fill them with other small candies like pastel coated sunflower seeds … or even with crumbled cake and frosting and a sturdy cookie pop stick, to turn them into molded cake pops. They’d be big though.

Leave them in the freezer for a few minutes to set completely and just separate the mold pieces to pop out the bunnies.

Chocolate Easter Bunnies

So cute … And the awesome thing about the magnets, is these come out virtually seamless because of having such a tight seal.

Bunnies

Fun!!!

Here’s this same bunny shape, but in a 3-D mold that’s more affordable for occasional use. (It doesn’t have the magnets.) And here’s the one I actually used. Eek at $195! I peeked around on their site and they have tons of other bunnies to choose from ranging in price from around $15-350. Here’s a few funny bunnies that made me chuckle. Rabbit on a Rooster, Astronaut Bunny and Three-foot tall Bunny!!!!!!!

And… Here’s a super cute, itsy-bitsy chocolate bunny project I did a while back using plastic molds like the ones you find at craft stores.

I love making these…so much!

bakerella-chocolate-bunny-0854

Monday, March 31, 2014

Eat Your Carrots

Carrot Cake Pops

Okay, so this isn’t really a hard sell. I mean let’s face it … cake dressed up as cute baby carrots is way more fun than the real vegetable version, right?!

I think so. But, I guess I could start drawing faces on raw carrots to make me want to eat them more. Maybe. One day.

But first… let’s hop all over these carrot cake pops. A fun little Easter (or vegetable lover’s) treat!

crumbling

Okay, these would have been a little more in line with the theme if I actually made carrot cake and cream cheese frosting.

But I didn’t. No carrots in the house ; )

Instead I just baked a yellow cake, crumbled it and mixed with frosting.

Here’s basic instructions for making round cake pops. To shape them into carrots, use wax paper to aid in shaping. You can slide, rock and roll your cake balls on wax paper to shape and create a smooth surface.

dipping

And then after you’ve chilled them for a bit, you can dip them in melted orange candy wafers.

Dip and remove in one easy motion and without swirling in the melted candy. Make sure the coating is nice and fluid when you dip and then remove and tap off any excess for a smooth surface.

And before the coating sets, insert the leaves right on top.

Teardrop Candies

I had these teardrop candies and thought they would be the perfect shape, size and color for the leaves.

Green Teardrop Candies

And they were. Just insert two candies side by side and then a third candy right in front before the candy coating sets.

Carrot Cake Pop

Voila … carrots. And cute carrots at that with sweet, simpe faces.

Use an Americolor Gourmet Writing pen to draw on the eyes and mouths.

Carrot Cake Pop

But to make the eyes pop, dot on a little white coating on each eye … it really makes a difference and gives them more personality.

Confetti Sprinkles

For sweet cheeks, use pastel confetti sprinkles in pink and attach them to the pop using a toothpick dipped in coating.

Carrot Cake Pops

See… super cute. But let’s add a little more detail.

Carrot Cake Pops

You can also use a toothpick dipped in coating to draw horizontal lines on the carrots.

Now … They look good enough to eat!

Bunny Carrot Cake Pops

But this guy tried to go in disguise and hide from any hungry bunnies.

Carrot Cake Pops

He wasn’t successful. This big bunny knows better.

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