snack saturday


Peanut Butter Double Stuffed Chocolate Cupcakes 


    For the Cupcakes:
  • 2 cups cake flour, sifted
  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup whole milk
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups butter, softened
  • 1 ½ cups very well mashed, ripe bananas (~3 large bananas)
  • ¾ cups mini semi-sweet chocolate chips
  • For the Buckeye Filling:
  • ½ cup + 2 tablespoons powdered sugar
  • ¼ cup + 2 tablespoons creamy peanut butter (I use Jiff)
  • 2 tablespoons butter, room temperature
  • ¼ teaspoon vanilla extract
  • For the Reese’s Peanut Butter Icing:
  • 6 tablespoons butter, unsalted
  • ½ cup evaporated milk
  • 1/8 teaspoon salt
  • 6 oz Reese’s Peanut Butter Chips
  • 1 ½ cups sifted powdered sugar
Instructions
  1. First make your Buckeye filling. It will freeze into balls while we make the cupcakes.
  2. Beat together all ingredients in a bowl until combined and mixture is dry yet holds together. You might need to add additional powdered sugar. Roll into 1-inch balls, place on baking sheet and freeze until you are ready to use them.
  3. Pre-heat oven to 350° F. Line 12 muffin tins with liners. I double up on my liners just to make sure the cupcakes stay moist.
  4. Sift the first five ingredients together in a medium bowl and set aside. I measure my flour by spooning flour into my baking cup directly from the bag until it is slightly mounded. Level with a sharp knife. Do not tap cup or in any way compact your flour.
  5. Cream butter and sugars together until light and fluffy.
  6. Add eggs and vanilla; beat until combined
  7. Alternately add dry ingredients and the milk; beginning and ending with flour mixture. I did 2 additions of milk and 3 of the flour mixture. Mix only until just combined. Be careful not to over mix.
  8. Fold in bananas and chips only until banana is distributed throughout batter.
  9. Scoop enough batter into each tin to reach half way up the liner. Press a buckeye ball deep into each tin but not deep enough to reach the bottom. Cover the balls with the rest of the batter. They should be about ¾ full. Firmly tap your muffin tins on the counter to try and settle the batter into any air pockets. You can also use the finger method of pushing the batter into open spaces. The batter is thick so it will not just reposition itself as it cooks.
  10. Bake at 350° F for ~20 minutes or until a toothpick inserted near the center comes out with only some crumbs attached. Make sure that you didn’t just hit a chocolate chip because melted chocolate can make your muffins appear underdone. We don’t want that!
  11. Allow to cool 5 minutes in the tins. Remove to a wire rack to cool completely.
  12. When your cupcakes are almost cool, start making your icing.
  13. For the Icing:
  14. Combine butter, milk, peanut butter chips and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
  15. Cool. This step only takes about 15 minutes, especially if you stir it frequently. You want the peanut butter mixture to be very thick. So thick that it will not drop off your spatula.
  16. Gradually add in powdered sugar and beat until thick enough to pipe. You will want it to hold stiff peaks.
  17. Pipe onto cooled cupcakes

so far

My plan for taking most of the summer off has not happened. Saying that, we did have a great two weeks to the Grand Canyon and we go away again next week for Boy2s grad trip. To get to take all this time off, I've been working what seems like double time in the studio. And with beauties like these, I don't mind.

How about this gorgeous quilt by Nancy?

quilted with SeaSide

I love how such a simple quilt pattern can be so striking.


This fabulous MineCraft quilt by Helen.

quilted with a meander

At 15 and 13, my boys both want one lol.

This absolutely stunning wedding quilt by Irene.

quilted with Fliratious

The pictures don't show it, but most of the fabrics had sparkle in them. I loved this quilt!


A Christmas one by Anne.

quilted with Fliratious

Such a great Christmas line.


This lovely batik quilt by Delinda.

quilted with Bayside

Thanks for keeping me out of trouble ladies! ;)








card making

I've been spending more time card making than quilting lately. Earlier this year, a girlfriend moved away so I made her some cards for a going away gift. All my other girlfriends requested that for a birthday gifts this year as a result lol.

One birthday was last week and before I knew it, I had 12 cards finished to wrap up for her birthday.


Homemade gifts are the best gifts!

quilt monday

Yesterday was my mom's birthday. I saw a quilt a few months ago that I wanted to make for her. I gave her the fabric requirements so she could pick the fabrics from her stash and I started sewing.

quilted with Flirtatious

This is such an easy and fun quilt to put together! The pattern can be found here.
I love how the quilting pulls it all together.


I debated about what to use for the binding. Once I sewed the black print on, I second guessed using it but it was/is the perfect choice.


Now I need to find some time to make one for me.
 Wouldn't it look fabulous in Christmas prints?







snack saturday

Blueberry Cheesecake Bars

 Filling ingredients:
12 oz. cream cheese
½ c. sour cream
½ c. sugar
2 eggs
½ tsp. salt
1½ tsp. vanilla or vanilla bean paste
Blueberries:
2 tsp. sugar
2 tsp. all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh blueberries, rinsed and patted dry
Graham cracker crust:
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. (½ stick) butter, melted
Crumble topping:
1 c. all-purpose flour
¼ c. brown sugar
¼ c. sugar
7 tbsp. butter, cold
DIRECTIONS:
1. Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
3. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
4. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
5. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
6. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
NOTE: *The pan will be completely full almost to the top, so make sure it’s 2″ in height!

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