Chocolate Peanut Butter Cupcakes

Ingredients

Cupcakes

3/4 cup creamy peanut butter
1/4 cup powdered sugar
2 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 teaspoons vanilla extract

Frosting

4 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1/3 cup creamy peanut butter
1 1/4 cups powdered sugar, sifted


Instructions

1. Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers.

2. Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.

3. Whisk flour, cocoa, baking soda and salt together in a medium bowl.

4. Combine butter and granulated sugar in mixing bowl. Using a mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.

5. Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.

6. Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter (don’t spread). Spoon remaining batter over peanut butter. Bake 18 to 20 minutes, until tops spring back when touched. (Note: The normal toothpick test for doneness won’t work due to the filling.) Remove from oven and let cool completely.

7. To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy, about 3 minutes. Add powdered sugar, beat until light and fluffy, about 2 minutes.

8. Frost tops of cupcakes when they are completely cool. Makes 24 cupcakes.

Source

Hot Scotch

Ingredients

2 oz Butterscotch schnapps
8 oz Hot chocolate
whipped Cream (optional)

Directions

Pour Buttershots Schnapps into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream.

Source

Sasha

Ingredients

1 oz. Bailey's Irish Cream
4 oz. Root Beer

Directions

Pour the chilled Bailey's into a collins glass then add the root beer (it foams like crazy). Sweet, smooth, creamy and delicious.

Source: Mixologist App. for iPod Touch

Gingerbread Man

Directions

1/3 oz. Bailey's Irish Cream
1/3 oz. Goldschlager
1/3 oz. Butterscotch schnapps

Directions

Mix over ice in a shaker and pour in a shot glass or highball glass.

Source

Cotton Candy

Ingredients

3 oz. Butterscotch schnapps
Root beer

Directions

Mix in a mug and enjoy!

Source: Mixologist App for iPod Touch

Iced Jack

Ingredients

2 oz. Whiskey
1 can Iced Tea

Directions

Combine over ice in a highball glass.

Source: Mixologist App. on Ipod Touch

Snickerdoodles

Ingredients

1 1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon

Directions

Heat oven to 400 degrees Fahrenheit. Mix 1 1/2 cup sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoons into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture to coat. Place about 2" apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. Make about 6 dozen.

Source: Carol from Church

Peanut Butter Blossoms

Ingredients

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Source

White Chocolate Cherry Chunkies

Ingredients

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Source

Old-Fashioned Peanut Butter Cookies

Ingredients

2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 cup creamy peanut butter
1 cup vegetable shortening
1 tsp. vanilla extract
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs

Directions

1. Preheat the oven to 350 degrees fahrenheit.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

3. In a separate bowl, use an electric mixer to combine the peanut butter, shortening, and vanilla. Add the granulated sugar and brown sugar and mix until fluffy. Add the eggs one at a time, and continue mixing until well combined. Add the dry ingredients, 1/2 cup at a time, mixing until the dough is firm.

4. Use a tablespoon to make 1-inch balls of dough and set them 3 inches apart on an ungreased cookie sheet. Using a fork, press down on each cookie twice, making a crisscross pattern on top of the cookie.

5. Bake on the center rack of the oven for 10 - 12 minutes, or until golden brown. Allow to cool 5 to 10 minutes before serving. Store in an airtight container for up to 2 weeks.

Source: The Peanut Butter & Co. Cookbook

Bulldog

Ingredients

1 oz. gin
4 oz. orange juice
ginger ale

Directions

Fill mixing glass with ice, pour in shot and orange juice; shake. Pour into rocks glass and top off with ginger ale.

Source: Sex on the Beach and other Wild Drinks, 1997.