Peanut Butter Easter Eggs

One of my all time favorite candies are the Reese's Peanut Butter Easter Eggs, so the other day when I received an email update from Taste of Homes for Easter treat ideas and Peanut Butter Easter Eggs were on it, I knew I had to try them out. 

I would definitely say they were a lot easier to make than I would have thought!  A double plus is how useful my Kitchen Aide mixer was in mixing the filling together.

Anyway, let's get on to the recipe:

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1-1/2 cups milk chocolate chips
2 TBSP shortening
Pastel sprinkles

Start by placing the butter in a large bowl, since I used my Kitchen Aide mixer, I simply used that bowl.  You want to cream the butter.  I used a level 4 on my mixer, but use your best judgement.

Then it's time to mix in the confectioners' sugar, graham cracker crumbs, peanut butter & vanilla.  The easiest way I found is to prep all the ingredients into separate bowls and add them slowly.  Turn the mixer down to stir or your lowest setting, start first with the confectioners' sugar.  Add about half and then let it mix for about 15-20 sec, stop the mixer and scrape the side of the bowl, turn back on to stir/low. Add remaining confectioners' sugar and repeat.  Next add the graham cracker crumbs - let them mix again for about 15-20 sec, stop and stir and turn back on.  Add the peanut butter and vanilla at the same time and keep the mixer on stir for 15-20 sec and up the speed to medium. 

Once the mixture starts to stick together and appears well blended, stop the mixture and form the dough into egg-shapes, makes about 16 eggs. Place on wax paper on a cookie sheet.  They don't need to be perfect, do the best you can. As you can see, mine aren't exactly egg-shaped. 

Once the dough is all portioned out, place cookie sheets in the refrigerator for 30 min or until firm. 

About 5 minutes before you are ready to take the eggs out, place chocolate chips and shortening in a large bowl and defrost in the microwave for 30 sec intervals until the chocolate chips are melted and the mixture is smooth.  Watch to not overcook the chocolate chips.

Now this is the tricky part, rolling the eggs in the chocolate mixture. First thing is first, place a cooling rack on a cookie sheet, to allow for the excess chocolate to drip off the eggs as they set.   I found it easiest to use a fork to roll them around in the mixture and then pick them up.  The chocolate would run off the bottom of the fork and if I still had excess, I would scrape it off the side of the bowl.  Place on the drying rack and top with sprinkles.  Repeat for each egg.

I hope you enjoy making these as much as I did.  As a side note, see below what it is that my family does as I am making these wonderful treats - they are all quite helpful! :)

Gio is always ready to pose for a picture when the camera is out :)

                       Missy relaxing in her playhouse.

                              My Sous Chef - Harley

 Ben putting the dirty dishes in the dishwasher, while my Sous Chef supervises - she's very helpful

Ben was the only one actually being helpful, my "children" just came for pictures - they are a bunch of hams! Except my littlest Sassy - she's shy and keeps her distance, but her is a good picture of her:

Keep posted, I am in the process of making a handmade Easter basket out of chocolate - if all goes well, I will have it completed by tomorrow and will post then!  Thank you all for stopping by!

Lorna Doone Mini-cheesecake Cupcakes and Strawberry Cream Chees Cupcakes

With this being my first post, I thought I'd take it easy on myself and blog about two cupcake recipes I made a few weeks ago for my boyfriend's cousin's going away party. 

Now most people who know me, know that I am very big in trying new recipes in all genres of cooking, but my particular interest is in baking.  About a year ago, I started experimenting with different cupcake recipes and creations and have found some rather wonderful recipes in my journey.

                            Spaghetti and Meatball Cupcakes

                    Pull-apart cupcakes in the shape of a turtle

And many, many more. 

When I was asked to make dessert for this particular family gathering, I had happened to come across two recipes early in the day I had wanted to try.  They worked out perfectly too because the guest of honor is not a fan of chocolate, and both recipes are chocolate free.

Lorna Doone Mini-cheesecake Cupcakes

These cupcakes or cheesecakes, however, you would like to look at it are as easy as they come:

                  2 8 oz packages of softened cream cheese
                  1 cup sugar
                  1 1/2 tsp anilla
                  2 eggs
                  12 Lorna Doone shortbread cookies
                  1 can cherry (or any other fruit) pie filling

First things first, line a cupcake pan with liners and place 1 Lorna Doone Cookie in each cup.  (Since this is my first go and I made these a few weeks back, I don't have step-by-step pictures, but I will next time :) )

Mix all the other ingredients with a hand mixer and spoon over the Lorna Doone Cookies.  Unlike, traditional cupcakes, fill each cup to almost the top of the liner.  These will bake up high, but fall as they cool, which is what you want to happen.                                                

Bake about 20 mins in a preheated 350 degree oven.

As I stated above, when they come out the will be puffy like big muffins, but will sink down in the center as the cool - which is what you want. Allow them to cool completely. Then add the pie filling, I used cherry.

                        Once they were pulled out of the oven

                       With the cherry pie filling

This recipe makes 12, which is the only downside to it, but they are delicious and everyone in your family will love them! Remember to refrigerate them if your having them later or if you have any leftover. Enjoy!  I would like to mention I found this recipe on a food blogging site - Cottage In the Making.

Strawberry-Cream Cheese Cupcakes

One of my absolute favorite sites to get recipe ideas from are places like Pillsbury, Land O'Lakes and Betty Crocker.  This recipe came from Betty Crocker and is one of the easier cupcake recipes I have found.

You will need the following for this recipe
     
          1 box yellow cake mix
          1 8 oz container sour cream
          1/2 c vegetable oil
          1/2 cup water
          2 eggs
          3 TBSP strawberry preserves-I used homemade freezer jam
          1 3oz package cream cheese, cut into 24 pieces
          1 container cream cheese frosting
          Sliced, fresh strawberries (optional)

Heat oven  to 350 degrees. Place cupcake liners in two cupcake pans.

In a large bowl, mix cake mix, sour cream, oil, water and eggs with a spoon until blended.  I mixed as well as I could with a spoon and then used a hand mixer on low speed for about 15 seconds.  The batter will be thick, but that is what you want.  Divide the batter evenly into the cups.

Meanwhile, in a small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake and press into the batter slightly.  Spoon 1/4 tsp of preserves on top of each piece of cream cheese.

Bake 18 to 23 minutes or until tops are golden brown and spring back when touched.  Some preserves may show in tops, that is ok because the icing will cover that up. Cool 10 min in pan and then remove and allow to cool an additional 30 min.

                      Fresh out of the oven

Once the cupcakes have cooled, frosting each with icing. 

                 Freshly frosted :)

At this point, I put mine in the refrigerator (where they keep beautifully) until it was time to go to the party.  Once we got to the party, I was suppose to add the fresh strawberry slices, but forgot.  You can add the fresh strawberries at any time, however. 

The wonderful thing about both these recipes is they are very flexible.  If you don't like cherry pie filling, you can use some other flavor.  Not crazy about strawberries, try raspberries.  Just ensure there is a preserve to go with it.

I hope you all enjoyed my first blog and please come back for more posts as I create more culinary delights!