Brownie Cupcakes with Peanut Butter Frosting

These are so delicious! They look like they took a long time to make, but they are actually quite simple!
Brownie Cupcakes with Peanut Butter Frosting
What you need:
1 box of brownie mix (my favorite are the Ghiradelli Double Chocolate Brownie Mix...if I am going to go all out, I might as well go out with style!)
All the ingredients for the mix (I think  it is 1/3 cup of vegetable oil, one egg and some water...follow the back of the box)
Cupcake liners (if you want...not needed)
1 vanilla or cream cheese frosting tub (my favorite...Duncan Hines)
3-5 Tablespoons of Peanut Butter (my favorite...Jif)
Reese's Mini Peanut Butter Cups (about 18, unwrapped)

Preheat oven to 325*. Mix brownie mix with ingredients in a bowl. Prepare a cupcake pan with liners, if desired. Spoon brownie mix into cupcake tin, about 2/3 full. Bake in the oven for about 18 minutes or until brownies are not gooey in the middle (a toothpick test should come out with gooey crumbs...do not overbake!). Pull out of the oven and let the brownies cool for 30 minutes. While the brownies are cooling, pour frosting tub into a bowl. Add at least 3 tablespoons of peanut butter to the frosting tub, if you want more of a peanut butter taste, simply add more peanut butter! When brownies are cooled, frost each brownie and place one Reese's cup on each cupcake.

Peanut Butter Oatmeal Chocolate Chip Cookies

This is one of my favorite go to cookies...it has just about everything in it! Mmmmm...the recipe is from Kraft (click for the recipe)! These sound so good that I want one now!

Almost Cinnabons!

I got this one from my Food Network Magazine! These are very time consuming but oh worth the wait! Yummy! Get the recipe here! Be sure to press the article tab above the recipe and it will show you pictures on how to form the Cinnamon Buns! They are FABULOUS!

The famous Peanut Butter Bars!

 Get your pens out ladies! Here is the recipe for my coveted Peanut Butter Bars!

Peanut Butter Bars!
Cookie Layer
3/4 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
3/4 cup peanut butter
1 1/2 tsp vanilla

Preheat oven to 325*. Blend the sugar and butter together, then add the eggs and finally peanut butter and vanilla. Then add the following:
 1/2 tsp salt
3/4 tsp baking soda
1 1/2 cups rolled oats
1 1/2 cups flour

Spread mixture onto a cookie sheet that has a rim (about 17 x 11 ish) and pat down with your hands that you have sprayed with Pam. Bake in oven for about 15- 20 minutes (mine is about 18 minutes...I have a gas oven) or until light brown. DON'T OVER COOK THEM...light brown means, light brown or tan!

Chocolate Layer
Once the cookie layer is baked immediately take them out of the oven and sprinkle with a regular size bag of chocolate chips (I like semi-sweet) right over the top of the hot cookie. Let them melt for a few minutes and then take a knife and spread the chocolate over the whole surface of the cookie. Let the chocolate cool on top of the cookie layer until hard. The chocolate layer must be set for you to top with the peanut butter icing or you will have a BIG mess. You can put them in the fridge or the freezer to help speed up the process, but this makes the cookie hard...and it is NOT as good!

Icing
3/4 cup Peanut Butter
1 cup powdered sugar
6 tbsp evaporated milk

Spread icing over the top of the chocolate layer. This recipe makes a TON so share them with others (or me!) or take them to a function or you may die a slow and tortured peanut butter bar death! (Ha ha ha!)

Guess what was in my mailbox?!

Are you kidding me?! I drooled through the WHOLE magazine! I LOVE this magazine and since I don't have cable, Jason and I agreed that I could get this subscription! I have had this subscription for about 3 years now and there are some amazing recipes, tips and just plain old fun stuff in every magazine. Kendra recommended! Get a subscription here! And go here to check out some of the recipes...you will probably see them eventually on my blog.

Snickerdoodle Bars

Ok...this is a new one for me. I wanted to have cookies but I didn't want to scoop and wait, so I was looking in the bar section at bettycrocker.com (got to LOVE that site!) and found this little doosie and thought that I would give it a try. YUMMY! It was a way simple recipe and it tasted like a cross between snickerdoodles and cinnamon rolls. I mean, c'mon...how could that be bad.

(I will remind you once again that my photos are by no means professional...what you see is what you get!)
Here is the recipe or you can get it here at bettycrocker.com: 
Snickerdoodle Bars 
CookieBar

2 1/3

cups Gold Medal® all-purpose flour

1 1/4

teaspoons baking powder

1/2

teaspoon salt

3/4

cup butter or margarine, softened

1 1/4

cups granulated sugar

1/2

cup packed brown sugar

3

eggs

1

teaspoon vanilla

 

Cinnamon Filling

1

tablespoon granulated sugar

1

tablespoon cinnamon

 

Glaze

1

cup powdered sugar

1

to 2 tablespoons milk

1/4

teaspoon vanilla 

1. Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
2. (helpful hint: if you have a scale, measure the bowl before you make the dough. That way when you are trying to get half the dough in the pan you just have to measure the weight with the dough and subtract the weight of just the bowl)  In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
3. (See helpful hint) Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
4. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. (helpful hint: use a fork to drizzle) Drizzle over bars. For bars, cut into 6 rows by 4 rows.

Makes 24 bars