If you follow me on instagram, you may have seen a picture of me holding a picture of a cookie THE SIZE OF MY FACE. This is that cookie, and I think you will all be as excited as I am. It’s my basic chocolate cookie base, stuffed with chocolate chunks and peanut butter chips.
I mean, it’s a cookie that is the size of my face. Who doesn’t want that? Not only that, it’s filled with chocolate chunks and peanut butter chips. Um, hello, heaven in a slice.
Sooooo it’s finals week here and my brain is absoulutely fried with four tests, three papers, and a quiz. (I have a quiz and a final FOR THE SAME CLASS ON THE SAME DAY. Dr. Turner, I love you, but WHY.) So I’m just going to leave you with some more pictures, the recipe, and get back to studying and writing. Next week when finals are over (AND I’M A COLLEGE SENIOR WHAT THE HECK), I’ll have some more detailed posts and many more recipes.
Need a simple, last minute treat for Easter? These cupcakes are perfect, and made simple by the use of a cake mix and store bought frosting.
These cupcakes have been on my mind for quite some time now, and I’m so glad I got around to actually making them! They look impressive, but they’re actually quite easy. All you need is a cupcake recipe (I used a Pillsbury box mix, but you can use a homemade recipe like this one) and some green frosting. Again, I used store bought, but you can used any recipe you prefer (Like this one with a few drops of green food coloring added in) just make sure you have at least two cups.
Other supplies you’ll need are a piping bag and a Wilton 233 piping tip, also known as a grass tip. I prefer to use a coupler for my frosting tips, but it is not completely necessary. I topped my cupcakes with Reese’s Pieces eggs, but you may certainly use mini cadbury creme eggs if that’s more up your ally.
If you don’t want to run out and buy a new pipping tip for these cupcakes, you could use a large round tip to decorate, or simply spread the frosting on with a spoon or knife. You can also just place the frosting in a piping bag or large zip top back and cut off the tip, and swirl the frosting on sans piping tip. I have never tried that myself, but I can’t imagine that it wouldn’t work.
To start, bake and cool your cupcakes according to frosting directions. If you’re opting to make your own frosting, make that while the cupcakes are cooling. Once the cupcakes are cool and the frosting is prepared, place the tip in your frosting bag, then the frosting. Gently squeeze the frosting onto the cupcakes with short “bursts” pulling up each time. making sure the majority of the cupcake is covered.
From my experience, it was a little harder at first to use the tip, but once the first cupcake is out of the way, it is much much easier! Writing this was a little hard for me, and I’m considering making a video showing how to decorate the cupcakes. Let me know if a video would helpful!
These easy, three-ingredient treats are a hybrid of candy and no-bake cookies and are perfect for Easter!
I’ve been really bad at posting lately. I’m sorry, but school is more important and I was working almost 20 hours a week during March. Baking and blogging got pushed to the bottom of my to-do list in lieu of writing papers, eating, and sleeping.
I’m back though, and just in time for Easter! These treats have been on my mind for a long time, and I was so excited to make them and post them! I wanted to make no-bake cookies, but I wanted to make them super- duper easy. Instead of melting together butter, cocoa powder, and sugar, I simply melted together chocolate chips and peanut butter, and stirred in some quick-cooking oats.
When I was in eighth grade, I loved melted together chocolate chips and peanut butter, letting it cool, and calling it candy. These “cookies” are a hybrid of classic no-bake cookies and my easy candy-making ways of middle school- and I”m in love. I literally ate these for breakfast yesterday. (Oats and peanut butter… they’re healthy right?)
I topped them with Reese’s mini eggs to make them look like little birds nests- perfect for Easter! You can also use mini cadbury eggs, or any other egg-shaped candy. Or you can just top with chocolate are peanut butter chips for the rest of the year! These are so easy, they are perfect for the kiddos to help out with if they want to get involved in the kitchen.
You guys. These cookies. Ugh. I have no words, so take a look at these pictures… then go make some.
I made them for the first time a few weeks ago while visiting Brian- I was in a baking mood, and he had homework to do, so cookie making it was! I love stuffing cookies and when I saw a giant box of Butterfingers, I knew they had to go into inside some soft baked peanut butter cookies. I took the recipe I use for my death by peanut butter cookie sandwiches and played with the leavening ratios a bit, adding extra cornstarch and baking soda to keep the cookies thick and soft!
Most cookies are best warm- but not these ones. Because of the texture of the butterfingers, the cookies are best once they have cooled and the candy has had some time to “re-crisp”- soft butterfingers aren’t that great.
One more thing- I used just chopped up butterfingers candy; that’s what worked best. But I’m sure you could use butterfinger bites- I would cut them in half though.
I highly suggest you run to the kitchen and get these cookies in your life now.
Today we’re starting the week off with a sugar coma. Sometimes you just need that, you know? This week is a very special week on the blog- it’s Pixie Dust Kitchen’s one year blogiversary… ish.
Technically, February is the blogiversary. However, I didn’t start seriously posting until March, when I left my internship at Walt Disney World and needed something to fill my time. So I threw myself into food blogging, and haven’t turned back (except to write papers).
So you don’t mind starting this week with a bunch of sugar to celebrate, do you? Good.
These cupcakes look hard, but they’re actually very easy. We start with a chocolate cupcake- I used the same recipe as my Chocolate Peanut Butter Pretzel Cupcakes, but you may use any recipe you prefer. I changed it up to make it a little easier and less complicated.
Next we make caramel! Don’t be scared- we’re taking a shortcut by using Kraft Caramel Bits*. Simply melt the caramel bits on the stove with two tablespoons of milk until you have a smooth caramel sauce. I tried to do this in the microwave, but it did not work, so unfortunately a stovetop is needed.
Once the cupcakes are cooled and the caramel sauce is made, cut a small portion out of the top of the cupcake. Sally from Sally’s Baking Addiction provides a good visual of filling cupcakes here. (about halfway down the post.) Pour some caramel into the center of the cupcake and place the part you cut out back in. Frost and drizzle with the remaining caramel sauce! I used a can of frosting (I know, the shame!) but feel free to use any you prefer. I used a Wilton 12 tip to pipe the swirls on, but feel free to spread the frosting on with a knife. The choice is yours!
First things first- sorry for that unintentional hiatus I took there! I try to post at least once or twice a week, but sometimes life and school happen and I have to take a break. But, I’m back and bringing you cookies!
The other day I was in Walmart and found coffee extract hidden in the baking supplies. Naturally, I had to buy it because I have no self restraint when it comes to things like that. I grabbed a bag of chocolate chunks and decided to make cookies! I took my standby chocolate cookie recipe and simply swapped the vanilla extract for coffee extract.
This is the brand I used. I also saw McCormick’s brand, but I don’t know if the taste will be any different using a different brand.
I also changed up the sugar ratio. Normally I use 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. However, on this day, I was running low on brow sugar and had just bought a new bag of granulated sugar, so I simply switched up the measurements.
Now, I have to say, the coffee flavor is not very strong in this. My roommate and I didn’t taste it at all, and friends I asked to taste-test said they could barely taste the coffee. Only one person I know said she could taste the coffee, and at this point they were over a week old. You can definitely smell the coffee though- and it is absolutely wonderful.
Get a taste of summer with these easy lemon truffles! All you need is a bag of Oreo cookies and some cream cheese to get started.
I know it’s Valentines Day, but I couldn’t help but share a new recipe that’s making me ready for summer! You can try some of my Valentines day recipeshere, here, or here.
Let’s just all agree that as far as January’s go, 2014 has been pretty cray. Two polar vortexes, overuse of “#snowpocalypse due to weekly snowstorms (even in Alabama and Texas! Whaaat?), power outages all over Eastern PA (and possibly elsewhere) and near 0˚F temperatures.
I’m ready for summer! So when I saw Lemon Oreo’s in the store, I had to grab them and make myself some summer-tastin’ truffles. I’m sure you all know the drill with Oreo Truffles by now: crushed Oreos, cream cheese, and covered in chocolate and sprinkles. It’s nothing new, but it’s a classic favorite in my world.
But in case you’re new to the Oreo truffle world, let me break it down for you. We take a package of Oreo Cookies (give or take a few; mine was missing three because I ate a few.) Crush them up- I used my food processor, but you may also use a blender, or a zip-top bag and a rolling pin. Then we’ll mix in eight ounces of cream cheese! I used a small container of softened cream cheese. (NOT a cream cheese spread. I haven’t tried so I don’t know if those will work, but feel free to try.) Next, roll them into balls and freeze! I used my 1 and 1/2 tablespoon size cookie scoop to do this. This is a little big, I recommend making them 1 tablespoon size. Freezing will help the chocolate stick to the balls.
Then, we cover them in chocolate! I recommend using white chocolate melting wafers, such as Ghiradelli’s, and using this tutorial for covering the truffles. After covering, I sprinkled on some yellow sanding sugar, and popped them back in the freezer just to make sure they were completely covered.
These small bite- sized treats are perfect for pretending it’s summer when you’re stuck inside during a snowstorm.
You won’t miss the butter and sugar in these tasty cookies! Made with coconut oil, peanut butter, and honey, these cookies are filled with good-for-you ingredients, making these delicious tasting cookies healthy enough for breakfast!
Gluten free and easy vegan adaption.
These past few days have been crazy. Here in suburban Philadelphia, nearly 600,000 people were without power on Thursday- myself included. We lost power at school and by the end of the day it was restored- however my dorm didn’t have wifi for another day. (Fortunately the rest of campus did!) My parents were without power for a few more days, and many of my professors still don’t have power. Cleaning up this mess will most likely take another week or so.
So that explains my internet absence for the past few days! Now on to better things, like cookies. That you can eat for breakfast.
I’m the type of girl who just can’t say no to a cookie if I’m around one. If I could survive on only cookies, I totally would. However… I don’t think my body or metabolism would like that very much. So I get by with making healthier versions of my favorite cookies. Like healthy chocolate cookies, or vegan banana cookies, and now these! Breakfast cookies! (Can you tell I’m just a little excited?)
So what makes these cookies so healthy and exciting? NO butter, and NO sugar. At all! The fat in these cookies comes from a combination of peanut butter and coconut oil, and they are sweetened with honey. My favorite part is that these cookies can use natural peanut butter- even the oily kind that you have to stir, which is honestly my favorite kind. I used Smucker’s All Natural peanut butter, but you may use your favorite type, or even homemade! Another plus? These cookies are completely wheat flourless! Instead of traditional flour from wheat, these cookies are loaded with oats and only 1/2 cup of oat flour. (Don’t let the use of oat flour scare you! Learn how to make your own here.) To ensure that your cookies are gluten free, make sure to use certified gluten free oats.
Since these cookies contain no eggs, they are very easy to make vegan. Simply swap Agave, Maple Syrup, or brown rice syrup for the honey. I recommend using agave since it is the most similar to honey, and I have not tested the recipe with any alternative sweeteners so I can’t guarantee results. I do not recommend using sugar, since the use of a liquid sweetener affects the texture of the cookies.
I love these cookies! I mixed in some chocolate chunks and craisins- but I’m recommending raisins when you make these books. And remember the Nutella cinnamon glaze we made? These cookies are excellent with the glaze. They also freeze very well- I have a bag of them in the freezer to grab when I’m on my way to my morning classes.
You won't miss the butter and sugar in these tasty cookies! Made with coconut oil, peanut butter, and honey, these cookies are filled with good-for-you ingredients, making these delicious tasting cookies healthy enough for breakfast!
½ cup coconut oil
½ cup honey
⅔ cup creamy peanut butter
2 and ½ cup oats (I used rolled oats, quick oats may spread more)
½ cup oat flour
¾ cup raisins
¼ cup chocolate chips
Melt together honey, peanut butter, and coconut oil.
Mix in oats, oat four, raisins, and chocolate chips.
Chill for two hours or up to 24 hours.
Preheat oven to 350˚F.
Scoop 1½ tablespoon size mounds onto cookie sheet. Bake for 10 minutes, or until firm and the edges are slightly golden brown. Let cool before serving.
Easy 30-minute soft pretzels with a 3-ingredient cinnamon-Nutella glaze. Perfect treat for date night, or any night!
Hello friends! Now that the football season finale Super Bowl is over, everyone is heading full swing into Valentines Day. Of course, I’ve been in the V-Day state of mind since New Years (In caseyou couldn’ttell).
I’ve always had a love- hate relationship with Valentines Day. On the once hand, I’m like “ugh, stupid made up consumerist holiday,” but on the other hand… “hearts and chocolate and flowers and love and PINK OMG.” I just can’t decide if I like it or not.
But you know what I do know I like? Food that Boyfriend and I both love. His favorite food is pretzels, and I’ve had a love affair with Nutella since I first had it five years ago. I used Sally’s recipe for soft pretzels and turned them into bites. It only takes 30 minutes and five ingredients to make these pretzels! I attempted to make them heart-shaped, but they didn’t quite hold their shape after baking. Here’s a visual of what I did if you want to make them heart shaped as well.
(Pardon the horrible lighting, these photos were taken at 10:00PM.)
The glaze is SO SO easy to make and so, so good. All you do is whisk together Nutella, cinnamon, and milk. I used 2% cows milk, but you may use whatever milk you prefer. I’m not a huge fan of cinnamon, so I kept the cinnamon to only one teaspoon. If you’re a cinnamon lover, you may want to add more.
I’m not including the recipe for the pretzel bites, because a) it’s not my recipe, and b) I’ve posted about it before. You may use whatever pretzel recipe you know and love, but I highly encourage making this glaze- it’s easy and perfect for date night, or any night.
Goodness gracious, it’s February already? Keep up with this and I’ll be graduating in no time! (psst it’s still a year away. sheesh.) It’s been SUPER COLD here, but it’s winter so what else can you expect? Last week I had three days in a row off of school, because of MLK day and two snow days. It was absolutely wonderful. I went home that weekend as well, since my family is moving this weekend! Yup, my parents are moving to Philly- just the next suburb over from my school.
the first month of the semester has been great. I’ve been getting great feedback from my professors and I’m excited about my classes, with the exception of Spanish and personality psych.
Favorite class so far? Psychopathology. It’s very interesting and we talk about just what I want to go into post-grad.
Speaking of, I’ll have half of my senior thesis written by the end of the semester! Next semester I’ll be doing the actual study portion (on real live humans, that’s both exciting and scary!) and adding in the results.