Thursday, December 25, 2014

WIBW: What I Baked!

Hi everyone and Merry X-mas EVE! Or whatever holiday you celebrate. I am busy getting things ready for big day tomorrow. Have a lot to share and several posts I want to do for anyone who is reading (which doubt there are any...but if you are willing to give me a comment/shout out I would appreciate it). So, to honor myself and not stress myself today I am just sharing two things I baked tonight for tomorrow and the recipes. Sadly I can't partake in these, but I LOVE baking for others. Thanks Jenn for hosting

Cow Pies

These were a gift for my brother. He said all he wanted for Xmas was me to bake him something. Well he lives all the way in New Orleans, so I wanted something portable he could take with him and also that wouldn't go bad. Solution: cow pies! Basically choclate covered peanut clusters. He can freeze them, they are portable, and seeing as he still has a Texan accent, wears cowboy boots, and drives a truck, decided it was fitting. Easy to make too.


  • 1 package Almond Bark
  • 1 16 oz container peanuts (I used honey roasted)
  • Optional: mini M&Ms or other mix-ins (some people even do crushed pringles)
Melt almond bark in microwave accordin got instructions. Mix in the peanuts and any other mix ins. Drop spoonwise onto wax paper. Let stand on wax paper until firm. Then freeze, serve, or enjoy yourself. 

Buckeye Cupcakes

These are for our families Xmas tomorrow. Theme this year: BBQ and boots. Decided buckeyes had to fit in there, but anyone can make buckeyes. So I decided to make Buckeye Cupcakes! They are a Reese and PB filled Cupcake with a homemade Peanut Butter Buttercream Frosting. It is adapted from several recipes but started when I found this one. 


  • 12 mini PB cups (or since Xmas used bells)
  • 1 box Duncan Hines Brownie mix
  • 3 large eggs
  • 1/4 cup oil
  • 1/2 cup water
  • Tiny amount creamy PB (optional)
  • 1/2 cup creamy PB
  • 1/4 cup (1/2 stick) butter @ room temp (unsalted is best) 
  • 2 C powdered sugar
  • 1 tsp vanilla
  • 3 T chocolate almond milk (we ran out of milk, I improvised, but you can use regular milk or an unflavored almond milk....we just happened to only have this and went along with the chocolate PB)
  • 12 mini PB cups
  • Optional: honey roasted peanuts
Directions for Cupcakes
  1. Preheat oven to 325F
  2. Line a cupcake pan with 12 cupcake liners and spray with non-stick spray
  3. Mix together the Duncan Hines mix with the eggs, oil, and water (notice this is same as the directions for cakelike brownies)
  4. Fill each of the cups about halfway and put a PB cup in each inverted (ie with top down). 
  5. Top the PB cup with a small dollop of creamy PB by dropping it in from spoon (or off ur finger because then there is something to lick :p) this is optional 
  6. Fill the cupcake liner the remainder of the way making sure to cover the PB cup so just the butt or none of it is at top. 
  7. Bake @ 325 for 21 minutes (that's how long took mine) or until toothpick inserted comes out clean (may be a little chocolate on it if hit melted Reese). 
  8. Let cool completely before frosting (@ least 15 minutes) 
Directions for icing
  1. Combine butter, PB, vanilla, and milk with powdered sugar in bowl using a beater. Add the powder sugar slowly and mix until smooth. Add additional almond milk to achieve consistency you want. 
  2. Fill a pastry bag or ziploc with corner cut out with icing
  3. Ice each cupcake 
  4. Top with an unwrapped PB cup and sprinkle of peanuts or any other toppings you desire. 
  5. ENJOY!
Well that's it. Merry Xmas y'all!

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