Mini chocolate chip mini crumb cakes

 

 

 

Here in NYC it’s raining a little chilly and damp. My mini chocolate chip crumb cake recipe,  is perfect for those of us who like to stay in and keep dry. Make this recipe with some tea, with a good  book read. Oh heaven this is my favorite lazy day activity . So, take out you’re mini pans and try this yummy crumb cake out now.

 

 

 

 

mini crumb cake 2

 

 

 

Mini chocolate chip mini crumb cakes

Total Time: 60 Min.

Prep Time: 20 Min.

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter or margarine, melted

1 egg, beaten

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 cup milk

2 tablespoons powdered sugar

3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake

 Directions 

1.Heat oven to 350 .  Lightly spray mini loaf or mini cake pan with oil.In large bowl, stir flour, brown sugar and butter with spoon until crumbly.Reserve 1/3 cup mixture for topping.

2.Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into mini pans . Sprinkle reserved crumbly mixture over batter.

 3.Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

 

 

 

 

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Homemade Creamy Italian dressing

 

You must try this easy 10 minute homemade creamy italian dressing. Quick,  easy and deliciously fab ! Pour over Veggies, fresh  greens, meats anything you like. I pour this over some broccoli and my kiddies clean their plate !

 

 

 

Homemade Creamy Italian dressing 

 

 

 

Makes 1 1/2 cups

 

PREP 10 MIN

 

READY in 10 MIN

 

 Ingredients 

 

3/4 teaspoon Italian seasoning

 

 

1/4 teaspoon garlic powder

 

 

 

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons red wine vinegar

1 cup mayonnaise

1/2 small onion

2 tablespoons red wine vinegar

1 cup mayonnaise

 

 

Directions 

 

In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

 

 

 

 

 

 

 

 

 

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Cookie Friday: Peanut butter lovers cookie paradise

Smooth, crunchy, or creamy. If you are a peanut butter lover, chances are you have different types of P&B in your house. Today, I have 6 Yummy Peanut butter cookie recipes, packed with delicious peanut butter taste !    

Cookie Friday: Peanut butter lovers cookie 

paradise

 

 

 Peanut Butter Honey nut Crunch

Cookies

peanut butter cruch cookies

peanut butter cruch cookies

Peanut Butter Honey Crunch Cookies

PREP TIME: 40 MINS
TOTAL TIME:40 MINS
SERVING: 30
 1 pouch peanut butter cookie mix
 3 tablespoons vegetable oil
 1 tablespoon water
 1 egg
 1 cup Cinnamon Toast Crunch cereal
 1 cup Reese’s® Puffs cereal
 1 cup Honey Nut Cheerios  cereal
1.Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
2.Onto un greased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
3.Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.

Peanut butter M&M cookies

Peanut butter M&M Cookies

Peanut butter M&M Cookies

Cookie Friday: Peanut butter M&M cookie

sandwiches

  Prep Time: 10 mins Bake Time:10 mins Total Time:20 mins Makes about 30

Ingredients 

2 cups m&m’s 2 1/2 cups flour 1 teaspoon baking soda 1 cup butter 1 1/2 cups peanut butter 1 cup packed brown sugar

1 cup white sugar
2 eggs

1  3/4 cup of peanut butter for filling

Directions 

1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.

Peanut butter creme cookie cups

peanut butter creme cups

peanut butter creme cups

Peanut Butter Creme Cookie Cups

PREP TIME: 10 MINS
TOTAL TIME: 60 MINS
SERVING:12 MINS
1/2 cup Fisher Chef’s Naturals Pecan Chips
1 package Pillsbury  Big Deluxe refrigerated chocolate chip cookies
1/2 cup Hershey’s premier white baking chips
1/ 4 cup Jif Natural Creamy Peanut Butter Spread
1.Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.
2.In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.
3.Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
4.In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended
5.Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.

Peanut butter cookie pizza

peanut butter pizza

peanut butter pizza

Chocolate-Peanut Butter Cookie Pizza

PREP TIME:15 MIN
TOTAL TIME: 1 hr 30 min
SERVING: 12
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Peanut butter brownie cookies

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

Ingredients

1  box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
1/4    cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1   egg
1    cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
1.Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2.Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Hot Pink Chocolate-hazelnut-peanut butter sandwiches

 

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

Chocolate-Hazelnut-Peanut Butter Sandwich
Cookies

PREP TIME: 20 MINS
TOTAL TIME:60 MINS
SERVING: 12 MINS

Cookies

1 roll Pillsbury refrigerated peanut butter cookie dough

Hazelnut Mascarpone Filling

4 .oz mascarpone cheese or cream cheese
2 tablespoons hazelnut spread with chocolate
1/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Toppers

1/2 cup semisweet chocolate chips, melted
2 .oz toasted hazelnuts, chopped
1.Heat oven to 350°F.
2.Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
3.Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4.Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
5.Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
6.Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.

Martha Stewart- Peanut butter cookies

Peanut Butter Cookies

INGREDIENTS

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

DIRECTIONS

1.Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3.In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4.Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5.Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
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Salty & sweet Deep Dish pretzel Sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Cookie Friday : Deep dish pretzel sugar cookies

If you are a salty & sweet person, this deep dish cookie recipe is the one for you .  It’s always a hit last night, for my friends at our “T.V  FOODIE/ADDICTION PARTIES” that we have every other week. Last night was the “SCANDAL” edition. Deep dish cookies , red wine with  olivia pope & the prez, loving it ! Red wine always give me the munchies.

Place a few chocolate chips in the center of dough

Place a few chocolate chips in the center of dough

Place another half of dough on top and foam a ball

Place another half of dough on top and foam a ball

Press pretzel on top before baking

Press pretzel on top before baking

 

Set in center of pan and bake 12-15 mins

Set in center of pan and bake 12-15 mins

Salty & sweet

Salty & sweet

Total Time: 2 hr 55 mins

Prep Time: 2 hrs 15 mins

 Bake: 12-15 mins

Pan : Deep dish cookie pan or whoppie pie pan or muffin top pan 

 

Ingredients 

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup softened butter

1 1/2 cups white sugar

1 egg

1 cup of chocolate chips

1 teaspoon vanilla extract

3 to 4 tablespoons buttermilk

15-20 pretzels

 

Directions 
1.In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2.In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Chill for 2 hours.

3.Preheat oven at 350. With cooking spray, grease deep dish cookie  pan  and set aside. Take a half of a tablespoon of dough in your hand, then place a couple of chocolate chips in the center, take another half of dough and form into a ball, and press unto the bottom of each cavity. Repeat method . Press pretzel on each dough ball and bake for 12-15 mins. or until until the centers are set and the edges are golden brown.
4.Allow cookies to cool a bit before gently removing to cooling rack.

D.I.Y. Colored sugar

2 easy steps for colored sugar
4 oz. of sugar crystals
3-5 drops of food coloring 
ziptop bag

1. Drop 3-5 drops of food coloring on sugar
2.Mix sugar and dye gently { in a bag or plastic cup}

Store in zip locked baggies .

Cookie collection

Hey, check out my delicious fab cookie collection. Go to pages or search.