Something in the Middle Brownies with Peanut Butter Marshmallow Fudge Frosting

The credit for this goes to my son Hunter. He loves to bake with me and these are his concoction. I give him a box mix to start and then lay out a bunch of mix ins on the counter and he chooses what he wants and runs with it. All of it is his idea. And WOW were these amazing. Fluffy marshmallow combined with peanut butter and fudge : ) OOOOO a tastebuds heaven : ) He also named them : )

1 box of fudge brownies and all ingrediants for it
FILLING
smuckers marshmallow ice cream topping
1/4 c jif peanut butter
FROSTING
fudge frosting (we used betty crocker)
smuckers marshmallow ice cream topping
jif peanut butter


1 Mix batter according to directions on box

2 Pour 1/2 the batter into your prepared pan (spray with non stick cooking spray)

3 Mix marshmallow and peanut butter in a bowl until desired taste and consistancy

4 Drop a teaspoon every 2 inches into batter in pan (i used perfect brownnie pan so i put one teaspoon into each brownie section)

5 Top with remaining batter

6 Bake in oven according to directions on box (in PBP i baked it at 325 for about 28 minutes)

7 Remove from oven and cool.

8 Mix fudge frosting, peanut butter to taste in a bowl.

9 Now add marshmallow to taste

10 Frost cooled brownies and enjoy the somthin in the middle : )

Better Than Reese's Bars

I had some cake mix and some frosting and decided I would try to come up with something new for the family. My step dad and my son both love peanut butter and everyone in the house loves reeses peanut butter cups. I threw the cake mix together with a few add ins, added some peanut butter to the chocolate frosting and this is what we got. They didnt last more than an hour in the house and i am already getting complaints that i havent made more. How can something so easy taste this good?

Better Than Reeses Bars

Ingredients:

1 box pillsbury golden butter recipe premium cake mix (moist supreme)
1 cup creamy peanut butter
1/3 c water
1 egg
1 t vanilla
1/2 c milk chocolate morsels (i use ghirardelli)
FROSTING
1 cantainer of chocolate fudge frosting
1/2 c creamy peanut butter
1 t vanilla
assorted sprinkles




Preheat your oven to 350 degrees. Spray your baking pan with non stick cooking spray. (I used my perfect brownie pan, cause i am addicted to it lol. But you can use a 13 x 9 pan. The end result withe the perfect brownie pan probably produces a thicker bar since the pan is smaller.)


Put cake mix, peanut butter, water and egg in a large bowl and mix on low speed. Then on medium speed until you have a soft dough.

Add chocolate chips and work into dough with clean hands

Cover baking pan bottom evenly with dough and press down to fit entire pan
If using perfect brownie pan, insert divider now

Bake in oven 20 to 25 minutes or until bars look golden and are puffed up.(in the brownie pan it took 22 minutes) Remove and cool completely.

Cut bars and transfer to serving plate.

In small bowl combine frosting, and peanut butter. Mix on low speed till well blended

Add vanilla and blend in well

Frost cooled bars with frosting and decorate with sprinkles or chopped nuts. (I usually pipe my frosting on so it looks pretty but I wanted these to have frosting on every bit lol)

Grab a bar and a big glass of ice cold milk and enjoy. But better hurry up cause they dont stay on the plate long.

Peanut Butter and Jelly Cupcakes

The day my daughter left for Paris  I was on edge until I knew she landed safely. So to de-stress I made some cupcakes. She bought a bunch of cake mixes the other day so i grabbed one and started from there. Hunter my seven year old wanted peanut butter and jelly cupcakes, (i made him peanut butter and jelly brownies once and he loved them) so this is what we came up with : ) You can use any kind of preserves or jam, i used grape jam since it is my sons favorite. I myself would prefer them with some blueberry or blackberry preserves. These are great for kids, cause what kid doesnt like PB&J but they are also very pretty and amazingly tasty for company or to share with friends. The kids will love them but i can guarentee the adults will too.

1 box french vanilla cake mix with pudding in mix
1 to 1 1/4 c peanut butter (i like alot)
1 1/4 c water
3 eggs
1 can fluffy white icing and or 1 can chocolate whipped frosting
peanut butter
additional jam to heat up and drizzle and/or m&m's to decorate



1Line muffin tins with cupcake papers and preheat oven to 350

2 Empty cake mix into a large bowl

3 Add 1 to 1 1/4 c peanut butter to mix.

4 Mix on medium speed till crumbly

5 Pour water into this mix

6 Add the three eggs

7 Mix batter until smooth

8 Pour into paper lined muffin pan, filling each only 1/3 full

9 Add 1 t jam or preserves to top of each

10 Fill with remaining batter over the jam.

11 Bake in oven for about 20 minutes or until toothpick comes out clean

12 allow cupcakes to cool completely

13 in a small bowl mix fluffy white icing and peanut butter to taste (i use alot about 3/4 cup)

14 put icing into pastry bag or decorating tube and pipe onto each cupcake, warm jam in microwave and using thin tip on pastry bag or a small hole in a plastic baggie pipe the warm jam over the frosting.

15 I also used chocolate icing and m&m's as per my sons request lol

ENJOY

Peanut Butter Easter Eggs

I love everything Peanut butter lol, so of course these have to be a part of my easter baking every year. And sometimes whenever i get the urge just because : )

Peanut Butter Easter Eggs

3/4 c      butter, softened

3 c           powdered sugar

14 oz      peanut butter

1 c           marshmallow fluff

1/2 c      salted peanuts, chopped (optional)

1 tsp      vanilla extract

                milk chocolate candy coating

Put the butter and 1 cup of powdered sugar in bowl. Mix them on medium speed until the mixture is light and fluffy.

Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts, and the vanilla. Mix on medium speed until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

Roll a small amount of mixture in your hands until it is an egg shape. Put it on a baking sheet lined with aluminum foil and repeat with remaining candy until all mixture is gone. (about three dozen eggs)

Put the eggs in the refrigerator to firm up for about an hour. Once firm, Put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts if desired. Refrigerate for 30 minutes to set the coating.

Store in airtight container for up to one week in refrigerator. When ready to eat bring to room temperature. (they taste better this way)

No Bake Rocky Road Candy Cups

 No Bake Rocky Road Candy Cups


Okay so Brittney and I found this recipe right before Christmas online and decided to add it to our long list of Christmas goodies we make. The lesson we learned from making these? Never make one batch. They disappeared within the hour and have been requested non stop ever since!

     11-oz. package peanut butter and milk chocolate chips (i cant find them mixed here so I buy a bag of each and since I need alot of these I double the recipe, you can use half bag of each if you prefer)

     2  tablespoons  creamy peanut butter

     1  cup  crispy rice cereal

     1  cup  miniature marshmallows

     3/4  cup  unsalted roasted peanuts, chopped

Preparation

Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.

Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.

Marshmellow Peanut Butter Egg Candies

When peanut butter and marshmellow meet the taste buds get an incredibly delectible treat!  

Marshmellow Peanut Butter Easter Eggs

     6 ounces (3/4 cup, or 12 tbsp) butter, softened

     3 cups powdered sugar

     1/2 cup peanut butter

     1 cup marshmallow creme or Marshmellow Fluff

     1/2 cup salted peanuts, chopped

     1 tsp vanilla extract

     1 lb peanut butter candy coating (or you can use chocolate) the pic is shown with peanut butter coating but when i make them with the chocolate coating i will post that pic!

Preparation:

1. Place the butter and 1 cup of powdered sugar in the bowl of a large electric mixer. Mix them on medium speed until the mixture is light and fluffy.

2. Stop the mixer and add the peanut butter, marshmallow crème, 1/3 cup of the peanuts, and the vanilla. Mix on medium until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately three dozen eggs.

4. Put the eggs in the refrigerator to firm up for an hour. Once firm, place the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

5. Once the coating is melted, dip the eggs in the coating and replace them on the foil-covered sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts. Refrigerate for 30 minutes to set the coating. Marshmallow-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.