Silky peanut butter filling with peanut butter cups and a chocolate ganache.
Remember a few weeks ago when I made my chocolate chip cookie brownie pie? That was excellent for chocolate lovers, now it’s time for us peanut butter lovers! I don’t like wasting ingredients I buy for food, and I was really craving peanut butter. Honestly, I’m usually graving the heavenly stuff, but this time was intense. So I stocked up on peanut butter, grabbed a bag of mini peanut butter cups, and whipped up a pie.
It’s incredibly easy, and comes together in one bowl. Simply mix together peanut butter, butter, sugar, an egg, and a touch of flour to create an intensely peanut butter flavor filling and pour it over a crust with some peanut butter cups. Death by peanut butter, anyone? I used those bite size peanut butter cups, but feel free to chop up some full size cups if you have those on hand already.
My roommate, not being as much of a fan of peanut butter as I am, requested a chocolate topping, so I also made a quick ganache in the microwave. Honestly, it was kind of an accident that it became a ganache. I intended to have a chocolate drizzle, so I melted chocolate chips and added some milk to thin it out and to keep it from becoming a goopy mess. I ended up with what looked like a glaze, that eventually set up into a nice ganache that you can just eat with a spoon. (We may or may not have actually done that…)
This pie is incredible, and only takes less than 30 minutes to make. It’s perfect for when you need a quick dessert for your family dinner or to take to a potluck. Dress it up with sprinkles for halloween, or make it to change things up from apple and pumpkin pies at your thanksgiving dinner!
Roll out pie crust and fill with peanut butter cups.
Preheat oven to 350˚F.
Melt together butter and peanut butter in the microwave. Add in sugar, flour, and egg.
Pour over peanut butter cups.
bake for 15-20 minutes, until edges are pulling away from crust and a toothpick can be inserted into the middle and come out clean.
While pie is baking, make the ganache. Place chocolate chips and milk in a microwave safe bowl. Heat for 30 seconds and stir until smooth; you may need to heat for another 15-30 seconds. It will be quite thin at first, but will thicken as it sits. Drizzle over cooled pie before serving.
I’m blogging with the folks over at #sundaysupper again this week, and this week’s theme is Fall Foods! When I think of fall, I think of Thanksgiving. When I think of Thanksgiving, I think Apple Pie. Not quite having all the resources nor the want to make an apple pie, I decided on muffins. I love muffins, and they’re a great quick breakfast- easy to freeze and then reheat when you want them.
I adapted a muffin recipe from Sally’s Baking Addiction, not quite being up to developing a recipe completely myself. Three tests in a week kind of knocks everything else out of you! Sally’s recipe is simple, foolproof, and makes soft, moist, high-domed muffins. Here’s how: First, you fill the muffins all the way to the top- not just 2/3 of the way full. Then, the muffins are baked at two different temperatures- at 425˚F for the first 10 minutes, then at 350˚F for the remaining 10-15 minutes.
Having limited resources and a small budget, I adapted the recipe for what I had on hand. I halved the recipe, used butter instead of oil, and brown sugar instead of white to make up for the loss of moisture from omitting the oil. I also added in some apple pie spice- since these are apple spice muffins, after all. I didn’t have any baking powder, so I used baking soda- another reason I used brown sugar. Baking soda needs an acid in the recipe to react to, such as a citrus, or in this case, molasses which is found in brown sugar.
These are warm, homey muffins full of fall flavor! These are a must for september and october early mornings.
Warm, fluffy muffins full of apples and spices. Perfect for freezing and reheating on cool early mornings.
1 cup chopped apple (about one small apple)
1 and ½ teaspoons apple pie spice, divided (1 tsp + ½ tsp)
1 and ½ C all purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 large egg
½ c brown sugar
½ C milk
¼ c butter, melted (1/2 stick)
Preheat oven to 425˚F. Line a muffin tin with cupcake liners.
toss apple pieces with 1 teaspoon of the apple spice.
in a medium bowl, toss together flour, salt, baking soda, and the remaining ½ teaspoon of apple pie spice.
In a small bowl, mix together egg and brown sugar. Add in milk and butter. Fold wet ingredients into dry ingredients and mix in apples.
Fill prepared muffin tin to the top of each cup.
Bake at 425˚F for 10 minutes before reducing to 350˚F for another 10-15 minutes. Tops should be firm but not hard, and a toothpick inserted into the middle should come out clean. Let cool before serving.
Chocolate chip cookies with caramel apple milky way bars and a hint of apple pie spice
Do you ever find that sometimes at the store things just sort of “fall into” your basket? And then oops you’re buying 5 bags of candy when you just went to the store for some milk. That’s what happened with these cookies. I went to CVS with some friends just for milk and cereal, and well… I saw caramel apple milky ways. And then I found myself buying them.
And they were good, but I realized that they would be better if I baked them into cookies. Let’s be real, everything is better when it is baked into a cookie. I took my favorite cookie dough base, and adapted it. I halved it, only having one egg and not wanting to make a trip to the store. I also melted the butter, and added more flour than I normally would- this would make it thicker and also soak up the melted butter which reduces the greasy factor. I added in some chocolate chips I had on hand, just to add a little something else, and some apple pie spice I found at the grocery store. Apple pie spice is a mix of allspice, cinnamon, and nutmeg. If your store doesn’t carry it, feel free to use an equivalent amount of those spices. The spice adds a little something extra you can’t quite put your finger on, and complements the milky way’s perfectly!
I found that with the milky ways, it was easier to chill them and cut the candies in half; this makes them easier to work with and to mix into the dough. The dough is chilled for a few hours before baking. As usual, we pull them out when they’re a little underdone and let them chill on the cookie sheet to ensure maximum softness and chewiness. I found 7 minutes was the perfect time, but if you’re unsure, 8-9 minutes is also good. I don’t recommend baking for 10 or more minutes- I made a few batches at 10 minutes and they still tasted good, they were just a little too brown and crunchy for my taste.
Once I started giving these cookies out to the girls in my dorm, they disappeared within 3 days- they’re that good! I’m glad I only had the small yield (about 15 cookies), I don’t need more of these sitting around! And for the students reading this- they make perfect study food!
Cookies with apple pie spice and caramel apple milky ways.
½ cup (1 stick) butter, melted
½ C brown sugar
¼ C granulated sugar
1 egg, room temperature
1 C + 3 Tablespoons all purpose flour
¾ Tablespoons apple pie spice
¼ teaspoon baking soda
16 Caramel Apple fun-size milky ways
¼ C milk chocolate chips
Mix together butter and sugars. Mix in egg.
Add flour, spice, and baking soda.
Cut milky way candies in half and mix into dough with chocolate chips.
Chill for at least 2 hours.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of dough onto cookie sheet and bake for 7-10 minutes, or until the edges are just golden brown. Let chill for 5-6 minutes on cookie sheet before moving to wire rack to finish cooling.
Doctored Cake Mix cookies made with melted ice cream and butter instead of water and oil.
Sinfully delicious, that’s what these are. I wanted to do something nice for the girls in my dorm who have birthdays, and being a baker, my first thought was cupcakes! I didn’t quite want to make a recipe from scratch; not having much time or resources with school and work.
So, I doctored a cake mix, and it’s still easy and just as good- not like those recipes that have 7-8 other ingredients and it would have been easier just to make the cake mix in the first place. This uses all of the ingredients from the box, but I replaced the oil with an equal amount of butter, and instead of using water, I used ice cream. Yes, I went there- Ice cream in cupcakes.
I didn’t make my own frosting either- I just used a can of duncan hines frosting creations. It was easy, good, and convenient.
These cupcakes are delicious, easy, and perfect when you want to doctor up a cake mix in a pinch! I freeze them unfrosted and pull them out when needed, letting them thaw before frosting.
Doctored cake mix cupcakes, made with butter and ice cream!
1 box chocolate cake mix
½ c butter
1 C chocolate ice cream, melted
frosting of choice
preheat oven to 350˚F.
Mix cake mix and ingredients (minus frosting) together.
Bake for 10-15 minutes, until a toothpick inserted into center comes out clean.
let cool before frosting.
Recipe was made with Pillsbury Devil's Food cake mix, and is written to reflect that. You may need to change measurement of ingredients to match box. (Replace oil with equal amount of butter, and water with equal amount of melted ice cream.)
Cake-like cookies made with pumpkin and fall spices.
Have you ever done Zumba? I know the trends been around for a few years, but I went to a zumba class for the first time on Tuesday. If you don’t know what it is, it’s a form of aerobic exercise based on African dance. Basically, it’s a hip- swinging, punch throwing, more dance-y badass version of aerobics. The plus? A total body workout- not only were our arms and legs worked, but we even did an entire song of ab workouts.
That really doesn’t have a lot to do with these cookies; I just really enjoy Zumba. See, when you start food blogging, you have to start exercising more because you suddenly start eating more. (n the name of “research” and “quality control,” of course.)
Back to these cookies! Pumpkin spice is a classic fall flavor, which I fell in love with as soon as I was introduced to pumpkin spice lattes. With my love for cookies, a pumpkin spice cookie was inevitable. To make them, I used pumpkin pie spice, which is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice in your area, use an equivalent amount of each of those.
These are made with melted butter, meaning that you don’t have to pull out a stand mixer and come together in one bowl- which is convenient for those of us who do baking in small spaces with limited materials. The dough does require some chilling- at least 1-2 hours and even a day. This does a few things: It helps the dough come together and makes it easier to work with, and also helps the flavors become nice and friendly to each other. I baked the majority of the cookies after chilling for around 1.5 hours. They were good, and you could definitely taste all the flavors, but I baked a few cookies a day or so later. These cookies… man oh man. They had a much more pronounced spice flavor than the cookies that were not chilled as long. I also found that they were softer and chewier, and less cake-y than the first batch.
They’ll bake for 7-10 minutes; I found that 8 was the perfect time for my cookies. The 7 minute ones were a little too underdone, even when left out to sit and finish baking on the sheet. The 9-10 ones were a bit overdone, but much better than the 7’s. The 8 minutes were perfect- soft, chewy, cinnamon-y and pumpkin-y. These were also the ones that were chilled longer. They will look underdone when they come out of the oven, but will set up and continue to bake on the sheet- move them to a wire wrack when the middles look “done.” (not jiggly or gooey.)
But no matter how soon you bake them, they’re going to be fantastic. If you don’t have the patience to chill the dough, feel free to bake them as bars, increasing the baking time. Moral of the story? Buy a can of pumpkin, and make these cookies stat!
Cake-like pumpkin cookies with a slight spice that taste like pumpkin pie!
¾ Cup Butter, melted.
½ Cup Pumpkin Puree
½ Cup granulated sugar
1 Cup brown sugar
2 large eggs
¾ Tablespoon pumpkin pie spice
2 Cups all-purpose flour
½ teaspoon baking soda
Mix together butter, pumpkin, and sugars. Mix in eggs, one at a time.
Add spice, flour, and baking soda.
Let chill for 2-24 hours.
Preheat oven to 350˚F.
Drop 2 tablespoons sized mounds onto baking sheets.
Bake for 7-10 minutes, until edges are fully baked and golden brown. Cookies will look underdone, but will continue to bake as they cool. Let cookies sit for 5-10 minutes before transferring to wire wrack.
Cookie Pie with a Buttery brownie filling and chocolate chip cookies.
First of all… excuse the terrible pictures, and the Disney princess plate. I kind of sort of maybe left my ONLY food prop plate at Brian’s house, and didn’t get it until a few days ago- long after this pie had disappeared into our tummies. Improvisation, college style.
Back to the pie. I had some cookies to use up, so I decided to stick them in a pie and pour brownie batter over them. The filling is made of chocolate, butter, sugar, and an egg. No flour, so if you use a gluten free pie crust and cookies, this can easily be made gluten free.
The filling is rich and buttery, and tastes like a super fudgy brownie, thanks to the lack of flour. Plus, with a premade crust and cookies, this pie is super easy to make! It will serve quite a few people- with how rich it is, only small slices are needed. 40 minutes, and you’re done. The perfect, quick dessert for the chocoholic in your life!
You may have noticed some changes around PixieDustKitchen recently. Last week I made the transition from a hosted wordpress.com website to a fully self-hosted website using wordpress.org and dreamhost. While it was a near week- long transition full of headaches, and my techie-minded friend eventually just had to go in and do it for me, it was worth it. I’ve decided that it’s time to invest more into and grow my blog and switching to self hosted was the first step!
So what does that mean for you? Even though I’m at school, I treat this blog as a part time job. That means more posting, a better, more streamlined layout, and now you can save and print recipes to your computer to make at home without having to take a laptop or tablet into the kitchen. Hopefully I’ll be able to add a ziplist function to save recipes to your recipe box, and even more fun things for you!
I love love love Warehouse 13. It’s my new favorite show and I’ve been binge-watching since I got back to school.
I LOVE the girls in my hall. I think this is going to be a great year!
I’m just in Biology for the credit, but my teacher is super nice and understands we’re not bio majors, we don’t want to be bio majors, and just want to graduate. She just wants us to pass and as long as we do our homework, it shouldn’t be hard.
I honestly love all my professors and I’m really excited about my classes.
I recently had the opportunity to write a guest post for my bloggy friend Miss Messy while she’s in Italy! (I’m totes jealous, bytheway.) I tend to get nervous when meeting new people, even when it’s over the internet. I’m always scared that they won’t like me, or that they’ll think I’m weird. My solution? I make brownies. Brownies are always the way to a persons heart.
Normally I just make box mix brownies; they’re easy and people always tell me that they’re really good. But today I wanted to do something really special. I mean, I write a food blog. There are expectations. So I made homemade brownies, adapting a recipe from Something Swanky. This was the same recipe I adapted for my Peanut Butter Cup Brownie Bars. Then, I swirled Cookie Butter (or Biscoff) through the top of the brownie- the literal icing on the cake. (Don’t worry, you only use 1/4 C cookie butter, there will be enough left to eat with a spoon. 😉 )
To get the recipe for these friend-making brownies, head on over to Mess Makes Food!
Soft, Buttery crescent rolls with a pumpkin spice filling. Made easy by using pre-made crescents, pumpkin, and fall spices.
Okay, so technically this is a little more than two ingredients- it’s three. I’m sorry if you feel I lied! I developed it with the intention to be two- crescent rolls and pumpkin pie filling. However, my grocery store was out of pumpkin pie filling (lots of food bloggers in this area, perhaps?), so I used pure pumpkin and cinnamon sugar. I’m advising you all, however, to use pumpkin spice (found in the spice aisle) or your favorite blend of fall spices. (Cinnamon, nutmeg, cloves, ect.)
These are super easy. I’m all about the ease these days, given that I live in a dorm room and now do all my baking in a toaster oven. (Granted, a large, powerful kitchen aid toaster oven!) I made these in about 30 minutes, and they are the perfect quick treat- after school snack, breakfast, or side dish for Thanksgiving dinners!
Just crack open a tube of crescent rolls, spread 1 C of pumpkin over top, and sprinkle with spices. Then bake according to package directions- I used Pillsbury, and my baking time was around 15 minutes. Bake until they are golden brown- all ovens are different, so you should use your eyes and not rely 100% on baking times.
These are easy, quick, and perfect for when you need a quick recipe for dinner or your Thanksgiving potluck.