Good afternoon guys! I hope your weekends have been as fun as mine has been so far. I have lots of studying to do, but I think I’m doing an okay job with balancing it all out. This week is midterm week for me, so I have exams in virtually all of my classes. After my first orchestra concert of the year on Saturday night, things will get much easier for me, until finals, that is!
I’ll be the first one to admit that I was a little bit wary of microwave cakes that take less than 7 minutes to make. Especially since at home I was fortunate enough to have access to high end kitchen equipment, I never bothered trying any of the mug cakes or other assorted microwaveable recipes. Clearly, that all changed once I got to college, where the most amount of cooking I could do was make ramen in my room, using the hot water from my coffee maker. Honestly, I can’t say I’m completely converted to the world of mug cakes, but for a lazy college student with no access to a kitchen, it’s great way to treat yourself.
I figured I would start out with a pretty simple flavor- peanut butter. The ingredients are similar to those of a normal cake, just scaled down greatly. I don’t have measuring cups in my room, so I did just eyeball most of the ingredients (I would probably use measuring cups if I had them, however). Now that I’ve broken my mug cake virginity, I can’t wait to try some other flavors and even branch out into savory microwaveable treats!
(Also- if anyone has photography tips for a poorly lit dorm room, please send them my way!)
Good Morning! I hope everyone’s week is off to a great start. This week is filled with fun things for me, which I am super excited about. I’m currently sitting in a hotel room in Michigan, off to do some college visits. After I fly back tonight, I’m only in school for 2 days before my physics class and I head to Six Flags for Physics day! After a long day at the amusement park, I’m headed straight to upstate New York for even more visiting. I can’t wait!
This week was also a bittersweet goodbye to MSM for another year. Most of my friends graduated this year, so I was so proud of them but also so sad that they won’t be able to join me again for next year. I took all of my finals and did my make up jury, which I’m happy to say I got an A- on! Overall, it’s been a stressful few weeks, but now that it’s over, I’m so excited to get back in the kitchen and work on making some great summer recipes for you guys!
As you’ve probably figured out by now, I love dessert. My favorites have to be a warm oatmeal brown sugar cookie coming out of the oven, but cupcakes are a close second. I was looking for a cupcake recipe that has ingredients that you probably all have in your pantry right now, because I don’t have zucchini flowers or stone fruits all the time, so I know you don’t too. While the cupcake was so moist and delicious, the highlight for me was the frosting. It is too easy to make and absolutely fantastic. The combination of the peanut butter and the cream cheese makes it so creamy, but the brown sugar makes sure that it doesn’t get as sweet or chalky because of the copious amounts of powdered sugar that other recipes use. What are you waiting for? Get baking!
Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting from How Sweet It Is
makes 12 cupcakes
1 cup loosely packed brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.
In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.
Peanut Butter Brown Sugar Frosting
6 ounces cold cream cheese
1/2 cup creamy peanut butter
1 cup loosely packed brown sugar
1 cup powdered sugar
2 teaspoons vanilla extract
raw turbinado sugar for topping, if desired
Add cream cheese to the bowl of an electric mixer. Beat until smooth, then add peanut butter and vanilla extract, mixing until combined. Add in brown and powdered sugars gradually, with the mixture on low speed. Once everything has been added, turn to medium-high speed and mix for 4-5 minutes, occasionally scraping down the sides. If you’d like the frosting a bit sturdier, add additional powdered sugar 1/4 cup at a time, mixing like before. Frost cupcakes!
The perfect way to make any boring meal extraordinary. I’ll be waiting (for the frosting of course)!
This has been one hectic week! Chemistry tests, practicing viola, and flipping in the four-inch wide balance beam have sucked up lots of my time this week. Sometimes, my usual makeshift breakfast of a bar doesn’t quite last me from 6:45 in the morning until lunchtime, so I created this peanut butter granola to satisfy my tummy in quite a delicious manner!
Before I started this blog, I did lots of baking and reading other blogs before me and my friend Deanna decided to start our own. One of the recipes that was a big hit in my house was a peanut butter granola, so after the success of the pumpkin cinnamon chip and pecan granola bars, I decided to experiment some more with this delicious breakfast (or any time of day delight). I used a base peanut butter granola, and made it much better by coating it with this peanut butter syrup that just made it melt in my mouth. Once you take one bite of this, you’ll wonder why any other breakfast made the cut!
Peanut Butter Granola- Makes about 3 cups
2 tablespoons butter
1/3 cup peanut butter (I used smooth)
1/3 cup honey (maple syrup tastes great too!)
1/2 teaspoon vanilla extract
3 cups oatmeal
1/2 cup dried cranberries (optional)
1/2 cup chopped almonds (optional)
1/2 cup chopped pecans (optional)
For the Coating
1/2 cup peanut butter
6 tablespoons butter
1/2 cup maple syrup
1/2 teaspoon vanilla extract (optional)
Preheat the oven to 370 degrees and grease a cookie sheet.
Combine the butter, peanut butter and honey in a large bowl. Add in the vanilla extract and stir. Add in the oatmeal and coat completely.
Bake for 10 minutes, rotating the pan after 5 minutes.
While in the oven, melt the butter, peanut butter, vanilla extract and maple syrup in a small saucepan over low-medium heat.
After the granola has cooled, place in a bowl and pour the coating over the granola and coat completely. (I put mine in the refrigerator for about 10 minutes to speed up the process). Wait until cooled to put into containers, or directly into your mouth 😉
Oh. My. God. Once you eat this granola, no store brand granola will be acceptable ever again. Ever. 🙂
(P.S. You can add whatever nuts or dried fruits you would like. I guarantee it will taste great!)
With Halloween just around the corner, there’s candy everywhere! 🙂 So to start of Halloween baking this year, and seeing Peanut Butter Snickers in the store, there was only one logical option. Although Twix may be my favorite candy, Snickers come in at a pretty close second. Add some more peanut butter to an already decadent dessert, and I’m one happy girl 🙂
Through many attempts at brownie recipes, I’ve found that I like my brownies on the cakier side, with just a little bit of fudge in the middle. These brownies fit that criteria exactly. If you’re more of a fudgy brownie person, feel free to use your own recipe and throw some peanut butter snickers in, you won’t be disappointed!
I’m always looking for excuses to bake overly excessive amounts food. Because why not? So when my mom had a dessert party at our place for all of the incoming freshman going to Vassar, (where she went to college) my baking brain was in heaven! I’ll spread out the recipes over a couple of posts so you don’t have to read too much while getting ready for school (something all of us are dreading). Enjoy!
Peanut Butter Swirl Brownies: Makes 9 large or 16 small brownies
Preheat the oven to 325 degrees and spray an 8×8 baking pan.
Batter: Microwave the semisweet chocolate and the unsalted butter in a large microwave-proof bowl for about 1 1/2 minutes or until smooth, stirring after every thirty seconds. In a separate bowl, whisk together the flour and the baking powder.
Whisk the granulated sugar into the chocolate mixture. Add the eggs, and whisk until the mixture is smooth. Stir in the vanilla. Add the flour mixture, and stir until combined.
Filling: Stir together the butter, confectioners sugar, peanut butter, and vanilla extract until smooth.
Pour 1/3 of the batter into the pan and smooth out with a rubber spatula. Drop dollops of peanut butter filling on top of the batter, about 1 inch apart. Drizzle the remaining batter on top, and spread to fill the pan. Drop remaining peanut butter filling on top. Gently swirl with a butter knife, running lengthwise and crosswise through layers.
Bake until a toothpick comes out with a few crumbs, but not wet, about 45 minutes. Let cool for 15 minutes then dig in!
** If you would like a less sweet brownie, use 4 ounces semisweet chocolate and 2 ounces bittersweet
Once peanut butter makes its appearance in a recipe, my eyes are immediately drawn. So when scrolling through Annie’s Eats I knew these had to be made. So my friend J came over and we baked. It’s what friends are for, right? 🙂 Anyhoo, these scrumptious little muffins joined me on the 2 1/2 hour plane ride and 1 1/2 bus ride to Tennessee, which turned out to be a very handy dandy thing to have around come lunchtime. These are great for breakfast, lunch, snack, dinner, dessert…well everytime! Filling and delicious, yum!
Peanut Butter Banana Oatmeal Muffins: Thanks to Annie’s Eats
Makes about 18 muffins
1 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons applesauce
3/4 cup light brown sugar
2 large eggs
1 cup mashed bananas (about 3 bananas)
6 tablespoons creamy peanut butter
1 cup low fat buttermilk
Preheat the oven to 350 degrees. Spray 18 muffin tins.
In a medium bowl, mix together the flour, oats, baking powder, and baking soda. Set aside.
In a large bowl, Mix together the applesauce, brown sugar, eggs, mashed bananas, creamy peanut butter, and buttermilk until smooth.
Pour the dry ingredients into the wet ingredients in 2 parts, making sure to fully incorporate the dry ingredients.
Divide the batter between the tins and bake for 18-20 minutes, or until a toothpick in the center comes out clean. Let cool for 5-10 minutes.