We give you the cupcake enthusiast

IN A WORLD FULL OF STRESS AND homework, WHAT CAN PUT YOUR MIND AT REST AND YOUR STOMACH IN BLISS? WELL, DUH…

A CUPCAKE!!!

We give you, The Cupcake Enthusiast!

Welcome to The Cupcake Enthusiast, a blog about cupcakes! Anna and Eva, former cupcake entrepreneurs, swimmers, and best friends have joined to give you folks out there a beacon of bake-able hope to put a smile on your face in time of need through recipes, commentary, experiences, and more. (Hopefully) So start reading now, you fools, and embark on a frosting-smeared journey into a world of… um, you get the picture. This must-read blog is sprinkle-filled delight to the cupcake lover inside all of us, if we do say so ourselves! Read! Read! Read!



Thursday, June 3, 2010

OMG I posted

OMG I posted. yes it true, I posted. Unfortunately my post is not about cupcakes it is about... CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOCC
CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCKKKK
KKKKKKKKKKKKKKKKKKKKKKKKKKKKIIIIIIIIIIIIIIIIIIIIIIIIIIIEEEE
EEEEEEEEEEEEEEEEEEEEEEEEESSSSSSSSSSSSSSSSSSSSSSS

Yay.
Once upon a time when a good friend of mine had surgery. I made her some awesome peanut butter cookies.
She liked them. They were good. The end.

And that's my post for the day. yay (hey that rhymes) yay.


Recipe:

\
 .1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for greasing
  • 3/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12-ounce package) semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup dry-roasted peanuts
print a shopping list for this recipe

Preparation

Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking sheets. Set aside.
Put the butter, peanut butter and the sugars in a large bowl. Beat with an electric mixer or a wooden spoon until smooth and creamy. Add the eggs and vanilla and beat again. Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended. Add the chocolate chips (see Mom Tip), peanut butter chips and peanuts and mix thoroughly.
Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. Place the balls on each cookie sheet, 3 cookies per row in 5 rows. Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter. Bake each batch, one cookie sheet at a time, for about 10 minutes. The cookies will be firm to the touch and just beginning to brown.
Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more before reusing so the dough doesn't melt. Store in an airtight container.

Note: I got this recipe from www.epicurious.com but changed a few things. I only added chocolate chips not peanuts, and peanut chips, and dipped them in chocolate. YUM!!! :)

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