“Reese” something something?!

•November 7, 2011 • Leave a Comment

So I don’t have a picture anymore gave them all to my bro… The recipe is from Hershey and it said to use 1/2 cup of PB but had too much so maybe 1/4 PB 1/4 chocolate syrup. Kinda came out more cookie like because I didn’t read the recipe 100% (baked it all on a cookie sheet with bigger baking cups) !

http://www.hersheys.com/recipes/4500/REESE’S-Peanut-Butter-Temptations.aspx

Ingredients

  • About 40 (13-oz. pkg.) REESE’S Peanut Butter Cups Miniatures or 12 (0.8 oz. each) REESE’S Peanut Butter Cups, quartered
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup REESE’S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. 1 Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
  2. 2 Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
  3. 3 Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.

Muffin! Muffin! Muffins!

•November 7, 2011 • Leave a Comment

Dark Ones Chocolate Chip Banana... Light Ones PB CC Banana

So I had some “over ripe” bananas didn’t want to toss… I like Chocolate Chip Banana Muffins and thought others would want a protein in it so I made Peanut Butter ones too.. I don’t know why the dark ones came so dark without peanut butter but w.e.. Next PB batch I want to used Chunky I used Smooth/Creamy!

Chocolate Chip Banana Muffin Recipe: http://www.eatliverun.com/banana-chocolate-chip-muffins/

Peanut Butter Chocolate Chip Banana Muffin Recipe: http://crepesofwrath.net/2009/07/03/peanut-butter-banana-chocolate-chip-muffins/

Banana Chocolate Muffins

makes about 12 muffins

Ingredients:

2 very, very, very ripe bananas, mashed

4 Tbsp melted butter

3/4 cup sugar

1 egg

1/4th tsp salt

1 tsp baking soda

1.5 cups flour

3/4 cup chocolate chips

Directions:

Preheat oven to 350.

In a large bowl, combine mashed bananas with melted butter and sugar. Mix well. Add the egg and beat well.

Sprinkle in salt, baking soda and flour. Then, gently fold in chocolate chips. Be careful not to overmix!

Divide amongst greased muffin tins and bake for 30 minutes until golden.

 

Peanut Butter Banana Chocolate Chip Muffins

from Noble Pig

2 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup packed brown sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/4 teaspoon cinnamon

2-3 large, ripe bananas (I really suggest using 3)

1 cup milk

3/4 cup smooth or crunchy peanut butter (I used crunchy and it was fantastic)

3 tablespoons canola oil

1 teaspoon vanilla

1 large egg

1 cup milk chocolate chips

1. Preheat the oven to 350 degrees F and line and/or grease 12 muffin tins. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and cinnamon and set aside.

2. In another large bowl, combine the mashed bananas, milk, peanut butter, egg, oil, and vanilla and mix well. Gradually mix in the dry ingredients until just moistened, then fold in the chocolate chips.

3. Bake for 22-25 minutes or the muffins are slightly golden and a toothpick comes out clean. Allow to cool a bit before removing from the tins, then either serve warm or allow to finish cooling.

Simple Cheese Lasagna

•November 7, 2011 • Leave a Comment

After one bite

So I made this with less ricotta cheese then the recipe says because I didn’t have the amount and random Mexican Shredded Cheese Mix…. Of Course the lasagna also came out too small but it tasted good…. http://allrecipes.com/Recipe/cheese-lasagna/detail.aspx  

Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 4 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 4 eggs
  • salt and pepper to taste
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 (32 ounce) jar spaghetti sauce
  • 1 teaspoon Italian seasoning
  • 2 cups shredded mozzarella cheese
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
  2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  4. Spread 1/2 cup of sauce in the bottom of a 9×13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  5. Bake 45 minutes, or until cheese is bubbly and top is golden.

“Traditional” Chocolate Brownies

•November 7, 2011 • Leave a Comment

After Cooled Down out of oven

So I got this recipe from Hershey’s website… I didn’t cut the brownies or anything next time make them I’ll take a pretty picture. I made them twice and once with the chocolate chips and they both taste delish…

http://www.hersheys.com/recipes/3707/Deep-Dish-Brownies.aspx

Ingredients

  • 3/4 cup (1-1/2 sticks) butter or margarine, melted
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  1. 1 Heat oven to 350°F. Grease 8-inch square baking pan.
  2. 2 Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
  3. 3 Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.VARIATION: Stir 1 cup REESE’S Peanut Butter Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips into batter before spreading batter in pan.