Hope everyone had an amazing weekend and enjoyed watching the Super Bowl!
As the semester progresses so does our stress, and if you’re anything like me, your cravings get a bit out of control. For all you sugar fans, here are two of my favorite recipes:
Peanut butter cookies (18-20)
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 1/2 ripe medium bananas (or two small ones), mashed
- 1 stick unsalted butter, melted and cooled
- 6 tablespoons of peanut butter (make sure it’s creamy, not crunchy), melted and cooled
- 1/3 cup sugar
- 1 egg yolk, at room temperature
- 2 teaspoon vanilla extract
- 1 cup milk chocolate chips (or you can just go crazy with them)
- Line two baking sheets with parchment paper and set aside.
- In a small bowl combine the dry ingredients together (first four ingredients).
- After the butter and the peanut butter have cooled, combine them together along with the sugar.
- Whisk in the egg yolk and vanilla extract.
- Add the mashed banana, the mixture will not be smooth.
- Add the dry ingredients little by little, combining well after each addition (for this I like to use my hands, but you can also use a wooden spoon).
- Fold in the chocolate chips.
- If you haven’t done so, now is a good time to start pre-heating your oven to 325°F.
- Now time to make that cookie shape : )!
- Take a little bit of the mixture (about 1 tablespoon) and roll it in your hands into a ball and place it on the baking sheet, flatten it to is about 1/8 inch thick, repeat the process until you ran out of cookie dough. Make sure that the cookies are about 2 inches apart — this is very important. Otherwise you’ll end up with one huge cookie.
- Bake for 10-12 minutes (the bottom should be just slightly brown but not burn).
- Let them cool for about 5 to 10 minutes, and enjoy!
Strawberry cheesecake cupcakes (16-18)
- 4 egg whites (quick whites liquid would work perfectly, but if you only have eggs just separate them and save the yolks for another recipe) Let this stand in a bowl at room temperature for 30 minutes.
- 3/4 cup unsalted butter, softened (this means you have to take the butter out of the fridge like 30-50 minutes ahead of time)
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream (or plain yogurt)
- 2 cups chopped fresh strawberries
- 2 packages (8 ounces each) cream cheese, softened (take it out ahead of time)
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 1 teaspoon vanilla extract
- Fresh strawberries chopped
- 70 percent cacao chocolate melted
- Line 24 muffin tins with paper liners; set aside.
- In a large bowl, cream the butter, sugar and vanilla until light and fluffy.
- In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternating with sour cream (or plain yogurt), beating well after each addition. Use a wooden spoon for this.
- Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries.
- Fill muffin cups three quarters full. Bake at 350°F for 18 – 22 minutes or until a toothpick inserted near the center comes out clean.* Cool for 10 minutes before removing from pans then set aside to cool completely.
*While the muffins are in the oven, take out your electric beater:
- In a large bowl, beat cream cheese and butter until fluffy. Add sugar and vanilla; beat until smooth.
- Add some water in a saucepan, and place a glass bowl on top, add the 70% cacao chocolate (do not use semi-sweet, you could but it’d be too much sugar) melt the chocolate and place it on a plastic bag. Close the bag tightly and make a little hole in the bottom and on a sheet of wax paper make the letters or draw whatever shape you want. Place this on the fridge for like 1 – 2 minutes and you’ll have your chocolate figures!!! :D
- After the muffins have cooled, add the frosting, garnish with strawberries and place the chocolate figures/letters on top.