I am a sucker for sales....butterfinger cookies

Long story short....I was at target for other stuff and found myself in the baking aisle. What a surprise. One of these was on cartwheel and the other was on sale so why not? Enjoy :) 

Butterfinger cookies

Ingredients:

• 1 and 1/2 stick of unsalted butter, room temperature 
• 1 1/4 cups dark brown sugar 
• 2 eggs 
• Hearty pour of pure vanilla extract 
• 1 cup cake flour 
• 2 cups all purpose flour 
• A pinch of salt 
• 2 teaspoons baking powder 
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar 
• 1 cup butterfinger baking bits 
• 3/4 cup Kraft mini caramel bits

Directions 

1. In your mixer cream butter and sugar together fluffy. 
   
2. Add egg and vanilla extract. Mix until combined. 
   
3. Add in the salt, baking powder, baking soda, and cream of tartar. Mix until just combined. 
4. Add in one cup of cake flour. Mix until just combined. 
   
5. Stir in Butterfinger Bits. 
6. Add the remaining all purpose flour and mix until just combined. 
   
   
   
7. Pour in caramel bits and mix until just combined. 
   
8.  To ensure all ingredients are combined by using your hands. 
9. Using a cookie scooper or spoon, scoop out balls, place on a plate and cover with Press and seal. 
10. Place in fridge for at least one hour ( I did over night).
    
11. WHEN READY TO BAKE: Preheat the oven to 350 degrees and line cookie sheet with parchment paper. 
12. Place the dough balls on the lined cookie sheet. 
    
13. Bake for 8-15 minutes.
    

    
    
14. Allow cookies to cool on baking sheet if you have self control because the caramel will be hot ! Transfer to cookie rack to finish cooling.
    
    
    
    

    
    

    
    

    
    
15. Enjoy with some ice cream and milk!

Recipie adapted from: http://www.sprinklesforbreakfast.com/sprinkles-for-breakfast/butterfinger-cookies

Maple peanut butter biscotti

We all know I love peanut butter, baking and nuts n more. So why not combine the three yet again? A twist on my simple almond biscotti. Enjoy! 

Maple peanut butter biscotti:

Ingredients: 

1 stick of unsalted butter softened 

1 cup dark brown sugar 

2 eggs

A heafty pour of vanilla 

2 and 2/3 cups of white wheat flour ( or flour of choice)

1/3 cup of nuts n more maple powdered peanut butter 

A pinch of sea salt 

1 and 1/2 tsp baking powder 

1 dark chocolate bar (I used trader joes) 

Directions: 

1. Cream together butter and sugar until smooth. 

2. Add in eggs and vanilla 

3. Add in 2 cups of the flour, baking soda and salt. Mix until combined.

4. Add in pb powder and mix. Add in remaining flour and mix with hands when done to ensure all is combined. 

5. Split dough into two equal sized balls. 

6. Place on a work surface and mold into 2 log shapes. Top one with shaved and chopped chocolate. Wrap with plastic wrap and place in fridge for an hour or so.

7. When ready preheat oven to 350

  Place logs on baking sheet lined with parchment paper. Place in oven for 20-30 mins ( until golden brown) 

8. When timer goes off take cookie sheet out and turn oven down to 325 (I do this because I don't like them super crispy). Cut dough into diagonal slices and arrange on cookie sheet side up.

9. Bake on sides of 4-5 mins flip and repeat on other side for 4-5mins (if you want them crispier cook for the longer time. 

10. Place on cooling rack or be like me and burn your mouth eating them :).

11. If you have any left store in an air tight container!  

 And don't forget to eat all the crumbs :) 

Oh yes I did....

Yup. I did the unthinkable for those people who tend to have a certain preference towards peanut butter or almond butter. I made a nut butter combining the two. Yup. I am a rebel. I even added in protein powder too.....haters hate...I don't care :) more for me! Enjoy! 

Vanilla nut butter spread: 

Ingredients:

1/2 scoop of PE select gourmet vanilla flavor 

1/2 bag of Trader Joe's  roasted unsalted peanuts 

1/2 bag if Trader Joe's raw almonds (or roasted and unsalted--I only had the raw at home) 

Directions: 

1. Place  the peanuts and almonds in your food processor followed by the protein powder. 

2. Turn processor on and let the nuts process away. Stop when needed to scrape down sides.

3. Process until you reach the desired consistency. 

4. Before you eat it all place in air tight container and store in fridge.

5. Enjoy! Try not to eat all at once :) 

Pairs well with some naners, apple rings and ice cream :)

Did someone say cookie butter?

It is my cousin's 30th birthday bbq and have been trying to figure out what to make. They are making some delicious sounding adult lemonade so was trying to match that but was not in love with recipes I was finding and trying to create. Then I stumbled upon my last jar of hoarded nuts n more cookie butter....I know my cousin loves cookie butter so these babies were created. Enjoy! 

Cookie butter layer bars:  

Ingredients

For the cookie layer:

-1 1/2 sticks unsalted butter at room temperature

-1 cup white sugar

- 2 eggs

-1 teaspoon pure vanilla extract

-2 1/4 cups cake flour

- 1 teaspoon baking powder

- a pinch of salt

For the Cookie butter layer:

-1/4 stick of unsalted butter at room temperature 

-1/2 cup powdered sugar

-1 cup of nuts n more cookie butter 

For the chocolate layer:

-1 12 ounce bag of dark chocolate 

Optional toppings : nuts, shredded coconut, sprinkles, white chocolate (wish I had that but was out) 

Instructions

1. Preheat oven to 350 and line a  a 9x13'' baking pan with parchment paper. 
2. In your mixing bowl, cream together the butter and sugar until fluffy. 
3. Add the eggs and vanilla and mix well.
4.  Add in the flour, baking powder and salt. Mix just until combined.
   
5. Pour the dough into the pan and spread evenly. 
   
6. Bake for 18-20 minutes. Make sure not to over bake - bars will still be light in color and possibly soft on top as like they are undercooked.
   
7. While bars are baking prepare cookie butter layer: 
8.  Melt the butter in a bowl in the microwave for 20 seconds. 
9. Add the cookie butter into the bowl and mix well until combined.
   
   (Try and be neater than me)
10. Mix in the powdered sugar until you have a smooth combination. 
    
    
    
    

    
    
11. Pour over the sugar cookie layer, and spread it until it is even. Let sit while you prepare the chocolate layer. 
    
12. Place the chocolate in a bowl and microwave on 30 second intervals until melted be sure not to burn! ( i did 30 seconds then 15 mixing in between). 
13. Pour the chocolate layer over the cookie butter layer (add any additional toppings at this time)  and let it chill in the fridge for 30 minutes to an hour.
    
14. Take out and cut store in fridge and enjoy!
    
    
    
15. 
    

Happy Fourth of July!

I do not make cupcakes very often but wanted to experiment and am hosting a bbq at my place for the fourth! Well I tried the layer cupcakes some worked out some came out a little more all swirled together (secretly that is what I was after 🙄) enjoy and enjoy all the bbq's going on this weekend! 

Patriotic colorful cupcakes: 

(Vanilla based flavor)

Ingredients:

2 and 1/4 cups cake flour ( another 1/4cup might be needed if your batter is too runny with the oil)

1 and 1/2 cup white sugar 

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup + 2 tbs of melted coconut oil

3 eggs

1 cup milk

1 Tablespoon pure vanilla extract 

Red and blue food coloring 

frosting ingredients:

1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla
3 Tablespoons milk (or as much as needed)

Directions for cupcakes:

1. Preheat the oven to 350 degrees

2. Prepare a cupcake pan with liners or spray.

3. In your mixing bowl, mix the oil and sugar. 

4. Add the eggs and mix until fluffy. Add the vanilla and mix. 

5. Add in the  flour, baking powder, and baking soda. Mix until combined. 

6. Add in the milk and mix until fully mixed and combined. 

7. Add blue food coloring to one bowl and red food coloring to another bowl. 

8. Pour equal amounts into both bowls and make sure to leave an equal amount in the mixing bowl for the white. 

9. Add batter into prepared tin. Layer in the order you would like with the amount you want! Keep in mind not to over fill the liner ....you want it to be about 1/2 to 3/4 full of batter. Be creative! 

10. Bake for 12-17 minutes or until knife comes out clean. Transfer to a wire rack to cool. 

Directions for the frosting:

1. In a mixer cream the butter. 

2. Add the powered sugar a bit at a time. 

3. Add the vanilla and the milk -only to reach the desired consistency. 

 4. Whip the mix until fluffy.

5. Once the cupcakes are completely cooled frost and decorate with anything else you might want to add! 

Enjoy!