Sunday, November 7, 2010

Peanut Butter Apple Crisp

This came from The Gooseberry Patch website from Autumn in the Country cookbook. Apples and Peanut Butter....sounds so good for fall! Try it out!

1 c. all-purpose flour

1-1/2 c. brown sugar, packed

1 t. cinnamon

3/4 c. creamy peanut butter

1/3 c. butter

6 to 8 tart apples, cored, peeled and thinly sliced

2 T. lemon juice

1 t. lemon zest

Combine flour, brown sugar and cinnamon in a medium bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs, set aside. Arrange apple slices in a lightly greased 13"x9" baking pan; sprinkle with lemon juice and zest. Top apples with crumb mixture; bake at 350 degrees for 35 to 45 minutes. Serves 10 to 12.

Monday, November 1, 2010

Brownie Batter Chocolate Fudge Cupcakes

I found this on one of my favorite blogs to read
I can hardly wait to make these beauties!!! Chocolate, Chocolate and more chocolate! Yummmm!


1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.


1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.


5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.