Classic Chocolate Pecan Marshmallow Fluff Fudge

If there was one holiday treat you couldn't live without, what would it be?  Mine would probably be fudge.  I am such a sucker for fudge.  The smooth and velvety texture and rich flavor get me every time.  I cannot resist it.

I made this White Chocolate Toffee Fudge a few years ago and it quickly became a favorite.  It was time to turn it into a Classic Chocolate Pecan version.  I swapped out the white chocolate chips for semi-sweet and the toffee bits for pecans and it turned out amazing.  It is so creamy and decadent with a smooth chocolate flavor and nice nuttiness from the pecans.  

This is so easy to make and it turns out perfect every time. 

You might also like:

White Chocolate Toffee Fudge

Super Easy Microwave Rocky Road Fudge

Mint Cookies 'n Cream Fudge

Melt in Your Mouth Symphony Fudge

Candy Cane Marshmallow Fudge

Classic Chocolate Pecan Marshmallow Fluff Fudge
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. chopped pecans, divided
1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper.  In a large heavy saucepan, combine the sugar, evaporated milk and butter.   Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved.  Increase heat to medium-high and bring to a full rolling boil, stirring constantly.  Reduce heat to medium and boil gently for 5 minutes, stirring constantly.  

Remove from heat and stir in the chocolate chips, marshmallow creme, 3/4 cup pecans and the vanilla.  Stir until smooth and creamy and pour into prepared baking dish and spread out evenly.  Top with remaining 1/4 cup of chopped pecans.  Cool until firm, then cut into 1-inch squares and serve.  Keep stored, in the refrigerator, in an air-tight container.    

Ultimate Pecan Pie Bars

OH MY MY!! These Pecan Pie Bars are one of the best I have EVER had.  They are rich with a warm caramel flavor.  The texture is soft and chewy with a slight crunch from the pecans and buttery crust. These need to be made for every holiday gathering from now on.  It is guaranteed you will come home with an empty platter.

I loved these plain, but my hubby chopped his up and added to ice cream and said it was the best ice cream he has ever had.  I also took them to a family get together and the plate was empty in a matter of minutes.  

You might also like:

Pecan Bars with Almond Glaze

Cinnamon Sugar Candied Nuts

No-Bake Pumpkin Turtle Pie

Pumpkin Pie Cake

Sweet Potato Cake with Marshmallow Frosting

Ultimate Pecan Pie Bars
adapted from: Taste of Home
(Printable Recipe)

2 c. all-purpose flour
1/2 c. powdered sugar
1 c. unsalted butter, cold and cut into cubes
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
pinch of salt
1 (8 oz.) pkg. milk chocolate English toffee bits
1 1/4 c. roughly chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine the flour and powdered sugar.  Cut in the butter until the mixture resembles coarse meal.  Press firmly onto the bottom of a greased 9x13-inch baking dish (I also like to line my pan with parchment paper).  Bake in preheated oven for 15 minutes.

Meanwhile in a large bowl, combine the sweetened condensed milk, egg, vanilla and salt and whisk until combined.  Stir in the toffee bits and chopped pecans.  Pour over warm baked crust and carefully spread out evenly.  Bake for 20 minutes longer or until lightly browned.  Cool completely and cut into bars.  Store in the refrigerator.  

Small Batch Halloween Funfetti Cupcakes

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.

You might also like:

Halloween Sugar Cookie Bars

Halloween Skeleton Cupcakes

Candy Caramel Apple Slices

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting

Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.   

Three-Ingredient Peach Sherbet

My peach tree had SO many peaches this year and I was able to share a bunch with friends and family and I still had plenty left to use for some sweet treats.  Last weekend, I made two different kinds of peach ice cream.  I made this sherbet recipe, which only has three-ingredients and then I made another recipe that had a lot of ingredients and required cooking, chilling and freezing in an ice cream maker.  

AND, this three-ingredient, no-churn, recipe was better than that labor-intensive recipe that had no peach flavor.  Can you believe that? 

This sherbet is my current obsession. It has so much peach flavor and it's the easiest recipe to make.  All you need is ripe, delicious, peaches and a can of sweetened condensed milk.  I also like to add a little vanilla for added flavor, but that's optional.  Anyway, peel and slice the peaches, freeze until firm, then throw them in a powerful blender or food processor and blend with the sweetened condensed milk until smooth and creamy.  You can either eat it right away and it will be like soft-serve or you can freeze until firm.  I made another batch of this last night, because I love it so much.  

You might also like:

Peach Cake with Cream Cheese Frosting

Peach Pie Sheet Cake Bars

Peach Jam with Less Sugar

Peach Bread with Cinnamon Streusel Topping

Three-Ingredient Peach Sherbet
adapted from: Martha Stewart
(Printable Recipe)

6-7 large ripe peaches
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract 

Peel and slice the peaches; freeze until firm.  Blend frozen peaches, sweetened condensed milk and vanilla in a powerful blender or food processor until smooth and creamy.  Serve immediately for soft-serve ice cream or pour into a freezer-safe container and freeze until firm.

Family Fun Night Pledge and A&W Root Beer Floats

Today, I'm joining forces with A&W to celebrate their 100th Anniversary by taking the Family Fun Night Pledge to go technology-free for ONE HOUR on Friday nights and make family fun memories to remember for years to come.  

A&W Root Beer has a long history of creating family memories and they are celebrating 100 years of those sweet family memories by calling on their fans to create new ones.  First, go to www.rootbeer.com and take the pledge and A&W will give you a coupon, redeemable for a FREE, 2 liter bottle of Root Beer to help make your memories even sweeter.  

The unique, creamy taste of A&W Root Beer is why I love it so much.  

  With the help of A&W, you can create the perfect timeless family night treat: an A&W Root Beer Float! When is the last time you had a root beer float?  My family enjoyed these delicious floats last weekend and I was instantly flooded with memories from my childhood.

The easiest way for me to go technology free is to stay busy and keep my mind occupied.  When I'm sitting around doing nothing, I tend to reach for my phone a lot more.  My family loves spending time outdoors and that is where I spend most of my time.

Here are some fun ideas for Family Night:

go on a walk
color with sidewalk chalk
play board games
have a scavenger hunt
set up a slip 'n slide or swimming pool in the backyard
decorate sugar cookies or bake something yummy together
make tie-dye t-shirts
go fishing
buy some cheap wood crafts at the craft store and paint them together

What does your family enjoy doing together? 

To help provide families with everything they need to jumpstart their Family Fun Nights this Summer,  A&W is also debuting a first-of-its-kind Family Fun Night box, featuring a carefully curated selection of novelty items and essentials for creating root beer floats at home, to help make family time even more memorable .  The limited-edition, fun-inducing box is available while supplies last at www.rootbeer.com. 

Go now and take the pledge and let the fun begin! 

This post was sponsored by A&W, however all opinions expressed herein are my own.  The information about A&W Root Beer was provided by A&W.  

Classic Root Beer Float

Vanilla Ice Cream
A&W Root Beer

Start with a frosted mug.  Add two scoops of vanilla ice cream to cold mug and fill to the top with A&W Root Beer.  Serve.

Go to A&W's website for some fun recipes for Root Beer Floats. 

S'mores Bark

What kind of yummy treats have you all been making this Summer?

I've already made this S'mores Bark twice in the last week.  It's so easy and extremely delicious.  I keep it stored in the freezer and it's nice to have on hand to pull out a piece when I'm craving something sweet.  I like to eat mine straight out of the freezer, it's firm, yet still chewy.  If you want it to be a little softer, then remove from the freezer a few minutes before eating.  

Only four ingredients are needed to create this addicting bark.  Let me show you how to make it.

First, you melt some chocolate chips and spread out evenly onto a parchment-lined baking sheet.  Refrigerate for about 30 minutes or until hardened.  I like to use a mixture of semi-sweet and milk chocolate chips. Use whatever you prefer.  

Then, you melt some white chocolate chips with some marshmallow cream and spread that over the first chocolate layer.  Top with graham cracker chunks and refrigerate until hardened, about 30 minutes.  

Last, you melt the remaining chocolate chips and spread over the mallow/graham cracker layer.  Refrigerate until completely firm, a few hours.  Then, cut into chunks and serve.  That's seriously all you have to do - easy, huh!

You might also like:

S'mores Popcorn

Peanut Butter Cup S'mores Bars

S'mores Bars

Rocky Road Brownies

S'mores Bark

adapted from: Wine and Glue

(Printable Recipe)


3 1/2 c. chocolate chips, divided (I use half milk and half semi-sweet)

3/4 c. white chocolate chips

1 (7 oz.) tub of marshmallow cream

4 full sheets of graham crackers


Line a large baking sheet with parchment paper; set aside.  Melt 1 1/2 cups of chocolate chips in the microwave, stirring every 30 seconds, until melted.  Pour onto the parchment-lined pan and spread out into an even layer.  You don't want it too thin or too thick.  Refrigerate for at least 30 minutes or until firm.


Next, melt the white chocolate chips in the microwave, stirring every 30 seconds until melted.  Add the marshmallow cream to the white chocolate and microwave for about 15 more seconds, then stir until smooth and creamy.  Spread over hardened chocolate layer.  Immediately break graham crackers into chunks and press into the marshmallow layer.  Refrigerate for at least 30 minutes or until firm.


Last, melt the remaining 2 cups of chocolate chips in the microwave, stirring every 30 seconds, until smooth and creamy.  Carefully spread over mallow/graham cracker layer.  Refrigerate until firm, about a few hours, then cut into chunks and serve.  Store S'mores Bark in the refrigerator or freezer.

Chewy Brownies with Malted Robin Egg Frosting

No matter how hard I try, I can't resist buying at least one bag of Robin Eggs each Easter.  I love the texture and flavor.  I have always been a fan of chocolate malt flavor . . . milkshakes, candy, cupcakes - you name it and I will love it.  I decided to crush up some of those delicious little candies and add them to my buttercream frosting.  It was a great decision.  I prefer the flavor best after day one.  The malt flavor really develops overnight. 

 I spread this colorful speckled frosting over my Mom's chewy brownies.  If you don't want to make brownies from scratch, you can always used a box mix.  I was actually planning to use a box mix, but the grocery store was out of my favorite one, so I decided homemade brownies was the way to go.  These homemade brownies are so soft and chewy and full of chocolate flavor.  I hope you all give these fun and festive brownies a try.

You might also like:

Robin Eggs Malted Milkshake

No-Bake Chocolate Malt Pie

Chocolate Malt Cupcakes

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Chewy Brownies with Malted Robin Egg Frosting
From: Mom
(Printable Recipe)

1 c. (2 sticks) unsalted butter, melted and slightly cooled
1/2 c. unsweetened cocoa powder
4 large eggs
2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour

Preheat oven to 350 degrees.  In a large bowl, whisk together the melted butter and cocoa powder.  Whisk in the eggs, one at a time.  Add the sugar, vanilla and salt and mix until combined.  Stir in one cup of flour at at time.  Batter will be very thick and you might think it won't come together, but it will.  Spread batter into a greased 9x13-inch pan.  Bake for 25 minutes.  Remove from oven, cool completely and then top with frosting.  

Malted Robin Egg Frosting
1/2 c. (1 stick) unsalted butter, room temperature
pinch of salt
2 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
1 c. mini Robin Eggs, crushed

Using a hand mixer, beat butter and salt in a medium bowl until fluffy.  Add powdered sugar, one cup at a time, beating after each addition, adding milk as needed until desired consistency is reached.  Mix in the vanilla.  Add the crushed Robin Eggs and mix until combined.  Spread over cooled brownies.  Slice and serve. 

Mint Oreo Brownies with Oreo Creme Buttercream

What the heck is going on with Utah weather?  Yesterday was warm and sunny and I was even outside in a t-shirt and was fine.  Today, I wake up to a lot of snow and it's still snowing.  You never know what you are going to get when you wake up this time of year.  If you want consistency, then make these brownies ASAP!  Since they start out with a brownie mix, it's a no-fail recipe, unless you over bake them of course, so don't do that :)

These might possibly be the most DIVINE brownies ever.  The flavor is outstanding and the texture is soft and chewy and fudgy and exactly what I like in a brownie.  The buttercream uses the filling of Mint Oreos and has a nice subtle mint flavor.  I like to add a tiny bit of almond extract to enhance the flavor just a little bit. The flavor combo is perfect.  You can always leave that out or add a tiny bit of mint extract instead.  

Seriously . . . these will disappear in no time.  

You might also like:

Thin Mint Fudge Ribbon Cake

Andes Mint Brownies

Swirled Mint Chip Brownies

Mint Cookies 'n Cream Pudding Cookies

Mint Cookies 'n Cream Fudge

Mint Oreo Brownies with Oreo Creme Buttercream
From: Jenn@eatcakefordinner
(Printable Recipe)

1 Fudge Brownie Mix (I prefer Betty Crocker)
Ingredients called for on the brownie mix
8 Mint Oreos, roughly chopped
1 tsp. vanilla extract

Mint Oreo Creme Buttercream
1/2 c. unsalted butter, room temperature
pinch of salt
8 mint creme fillings from Oreos, save the cookies for garnish
3 c. powdered sugar
1-2 Tbl. milk, if needed
a few drops green food coloring, opt.
1/8 tsp. almond extract, opt.

Preheat oven to 350 degrees.  Prepare brownie mix according to package directions with the addition of vanilla extract.  Gently fold in chopped Oreos.  Pour into a greased 9x13-inch baking pan.  Spread out evenly.  Bake according to package directions.  I bake mine for 23 minutes.  Remove from oven and cool completely.  Top with buttercream and crushed cookies.  

For the buttercream:  Add butter, salt and the creme filling from 8 Oreos (reserve cookies for garnish) to a medium mixing bowl.  Mix until smooth.  Mix in one cup of powdered sugar at a time, adding milk as you go, if needed until desired consistency is reached.  Last, mix in a few drops of green food coloring and almond extract and mix until smooth and creamy.  Spread over cooled brownies.  Crush reserved Oreo cookies and sprinkle over top of brownies, for garnish.  Cut and serve.  

Thin Mint {Grasshopper} Fudge Ribbon Cake

It's Girl Scout Cookie time.  I give in every time I see those delicious little cookies.  My absolute favorite are the Savannah Smiles (lemon ones).  I've already bought 5 boxes of cookies this year and two of those were Thin Mints.  The funny thing is, I have zero intentions of eating those Thin Mints plain.  I plan to add them to delicious desserts . . . like this amazing bundt cake.

This cake is incredible.  I used this Fudge Ribbon Cake recipe, but added crushed up Thin Mints and a little green food coloring to the cheesecake layer.  The mint flavor from the cookies is subtle, so if you want a stronger mint flavor, then add a little mint extract.

The cake is dense and chocolatey, the cheesecake layer is smooth and creamy and the glaze on top is rich and adds the perfect finishing touch to this divine cake.

It's the perfect cake for Girl Scout Cookie season and St. Patrick's Day! 

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Swirled Mint Chip Brownies

St. Patrick's Day Pistachio Bundt Cake

Pistachio Blossoms

Thin Mint Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix (I use Betty Crocker)
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large eggs
1 tsp. vanilla extract

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
6 Thin Mint cookies, crushed (or Grasshopper cookies)
5-6 drops green food coloring

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk
3 Thin Mint cookies, crushed, for garnish (or Grasshopper cookies)

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil, eggs and vanilla and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk, vanilla and green food coloring and mix until smooth and creamy.  Fold in the crushed cookies.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Immediately sprinkle with crushed cookies.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: If you want a stronger mint flavor, add 1/2 tsp. mint extract to the cheesecake batter.    

Base Recipe adapted from: Vanessa C.

Strawberry Gooey Butter Cookies

Have you ever had a cookie that was so simple to make, yet so delicious that you couldn't stop eating them?  Well, that was pretty much me with this cookie recipe.  

I have a Christmas Gooey Butter Cookie recipe that is always a big hit, so I needed another version that could be made at any time during the year, but would be extra special for Valentine's Day.    

These pretty pink cookies are soft and chewy and seriously irresistible.  The white chocolate chips add a nice contrast of flavor.  One batch makes around 40 cute little cookies, so they are perfect to make and share with friends (or you can eat them all) . . .  

I added some strawberry extract to the cookies for a little extra boost of flavor.  Sometimes strawberry extract can be hard to find.  I ordered mine online.  It is an optional ingredient, so you can always leave it out and still have delicious cookies.

You might also like:

Strawberry Brownies

Strawberry Cookies 'n Cream Cookies

White Chocolate Raspberry Cookies

Chocolate Chip Cookie Cheesecake Bars with Strawberries

Strawberry Gooey Butter Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

8 Tbl. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 large egg
1 tsp. vanilla extract
1 tsp. strawberry extract, opt.  
1 (15.25 oz.) box strawberry cake mix
1/2 (heaping) cup white chocolate chips
1/2 - 3/4 c. powdered sugar

In a large bowl, cream together butter and cream cheese.  Add the egg, vanilla and strawberry extract and mix until combined.  Add the cake mix and mix until combined.  Stir in the white chocolate chips.  Cover bowl with plastic wrap and refrigerate for at least one hour or up to 24 hours.  I like to refrigerate mine overnight.  The longer you can refrigerate the dough the less sticky it will be.  

Once dough has chilled, preheat the oven to 350 degrees.  Place powdered sugar in a small bowl; set aside.  Using a one-inch cookie scoop, scoop out dough and roll into a ball.  Roll dough ball in powdered sugar, completely covering the entire ball.  Place on a greased cookie sheet and repeat with remaining dough.  Flatten dough balls slightly and bake for 10 minutes.  Cookies will look under-done, but they will be perfect.  Allow to cool on cookie sheet for 2 minutes, then remove to a wire rack and cool completely.  Makes around 40 cookies.    

Pink Funfetti Cupcakes with Raspberry Buttercream {Valentine's Day Cupcakes}

I have really grown to love raspberries over this past year.  I owe it to those soda shops where you can get fruit puree in your soda.  Diet Mountain Dew with fresh raspberry puree is my go-to.  

I took my favorite go-to vanilla cupcake recipe and added pink sprinkles.  They turned into the prettiest pink speckled cupcakes with a nice vanilla flavor and a hint of almond.  Then, I topped them with a beautiful raspberry buttercream frosting.    

This frosting has real raspberry flavor.  Thanks to freeze-dried raspberries, you get the fresh berry flavor without adding extra moisture from fresh fruit.  Plus, no food coloring is needed to achieve this beautiful raspberry color.

The frosting is a perfect balance of tart and sweet.  However, if you don't care for raspberries, you could always use freeze-dried strawberries.  Also, this frosting will have seeds, because raspberries have seeds :)

If you are a raspberry lover, you have got to make these cupcakes.  

You might also like:

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Raspberry Cobbler Cake

Magnolia Bakery's Red Velvet Cupcakes

Pink Funfetti Cupcakes
(Printable Recipe)

3 sticks unsalted butter, room temperature

2 c. sugar

5 large eggs

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 c. buttermilk
1/4 c. pink sprinkles

Preheat oven to 325 degrees.  Cream butter and sugar until very light and fluffy; about 5 minutes.  Add the eggs, one at a time, beating after each.  Scrape down the bowl.  Add the vanilla extract and almond extract and mix well.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry.  Mix until just combined. Stir in sprinkles.  

Line a muffin tin with paper liners and spray with cooking spray.  Fill liners 2/3 full.  For regular cupcakes: Bake about 23 minutes or until a toothpick inserted in the center comes out clean, but be careful to not over bake. Yields: 28-30 cupcakes.  Cool completely and top with frosting.  

Raspberry Buttercream

From: Jenn@eatcakefordinner

12 Tbl. unsalted butter, room temperature

pinch of salt

1 (1.4 oz.) pkg. freeze-dried raspberries (I use Trader Joes)

4 c. powdered sugar

2 tsp. vanilla extract

3-4 Tbl. milk

Add the freeze-dried raspberries to a food processor.  Make sure to take out the white packet that's in the package and discard.  Pulse the raspberries until they're a fine powder; set aside.  In a large mixing bowl, combine the butter and salt and mix (using a hand mixer or stand mixer) until creamy. Add the raspberry powder and mix until combined.  Add one cup of powdered sugar and vanilla and mix to combine.  Add remaining powdered sugar, one cup at a time, adding milk as you go, until desired consistency is reached.  Spread or pipe onto cooled cupcakes.  I used a 1M Wilton piping tip.  

Base Cupcake Recipe adapted from: Ina Garten

Snickers Stuffed Peanut Butter Cookies

The countdown is almost over.  Christmas will be here in three days.  I finished all of my shopping on Wednesday, so I have been able to relax a little bit the past few days.  

I have made several batches of peanut brittle, divinity and of course cookies.  It wouldn't be Christmas without any of those.  

These soft peanut butter cookies are stuffed with my favorite candy bar . . . Snickers!  

The dough uses basic ingredients you probably already have on hand and it comes together in no time.  Stuffed cookies are actually incredibly simple to make, yet they are so impressive.  It's so fun biting into a pretty cookie and getting an unexpected delicious surprise.  Let me show you how to make them. 

Scoop out around 1 1/2 Tablespoons of chilled dough.

Flatten dough and place a Snickers in the center.  Fold up edges of dough around the Snickers and roll into a ball.

Roll Snickers stuffed dough ball into sugar until completely coated.  Place on baking sheet, bake, cool and drizzle with melted chocolate.  Enjoy! 

I hope you all have a wonder Christmas and a Happy New Year :) 

You might also like:

Peanut Butter M&M Cookie Bars

Butterscotch Peanut Butter Bars

Peanut Butter Cup Stuffed Peanut Butter Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Oh Henry Bars

Snickers Stuffed Peanut Butter Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. unsalted butter, room temp.
1/2 c. light brown sugar
1/4 c. sugar
3/4 c. creamy peanut butter
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. all-purpose flour
25-30 mini Snickers, unwrapped
1/3 c. sugar, for rolling
1/2 c. (heaping) milk chocolate chips
1/2 tsp. shortening, opt.

Cream together butter, brown sugar and sugar until very light and fluffy.  Add the peanut butter, then the egg and the vanilla.  Beat until combined.  Slowly add the baking soda, salt and flour.  Mix until just combined.  Do not overmix. Chill dough for at least 30 minutes (or overnight).  

Preheat oven to 350 degrees.  Scoop out about 1 1/2 Tablespoons of dough and flatten.  Place one mini Snickers in the center and form dough around the Snickers.  Roll into a ball and roll in sugar.  Place on a lightly greased baking sheet.  Repeat.  Bake for 9-10 minutes, no longer.  Allow to cool.  Combine chocolate chips and shortening in a small microwave-safe bowl and heat until melted, stirring every 30 seconds.  Stir until smooth and using a fork, drizzle chocolate over cooled cookies.  Allow to harden and serve.  Yield: 25-30 cookies.