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Ingredients

* 1 cup butter, softened
* 3/4 cup creamy peanut butter
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/3 cups all-purpose flour
* 1/3 cup cocoa powder
* 1 teaspoon baking soda
* 1 cup semisweet chocolate chips
* 1 cup peanut butter chips
* 10 chocolate covered peanut butter cups, cut into eighths

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

The cinnamon in these makes them super good!

Ingredients:

Yield:

36

* 3 1/2 cups flour
* 2 cups sugar
* 1 1/2 teaspoons cinnamon
* 1 1/4 cups butter, softened
* 1 large egg
* 1 large egg yolk
* 1 teaspoon vanilla
* 1 teaspoon baking soda

Change Measurements: US | Metric

Directions:

Prep Time: 1 1/2 hrs

Total Time: 1 3/4 hrs

1. 1 Preheat oven to 350°.
2. 2 Mix flour, baking soda, sugar and cinnamon.
3. 3 Cut in butter with pastry blender until mixture resembles coarse meal.
4. 4 Beat egg, egg yolk and vanilla and add to flour mixture.
5. 5 Mix with hands to make a smooth dough.
6. 6 Turn dough on lightly floured board and knead several times and form into ball.
7. 7 Wrap in plastic and refrigerate for 1-2 hours.
8. 8 Take half of dough and roll on lightly floured suface to 1/8″ thick.
9. 9 Bake at 350° for 8-10 minutes until lightly brown around edges.
10. 10 Frost with favorite icing.

Ingredients
Cupcakes:

* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract
*

Icing:

* Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* Vanilla Buttercream

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

never tried this but looks good…

Active Time: 45 Minutes
Total Time: 1 Hour
Yield: 6 servings, about 1 1/2 cups each

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

RECIPE INGREDIENTS
1 tablespoon canola oil
1 large yellow onion diced
2 stalks celery diced
3 cloves garlic minced
2 Granny Smith apples peeled and diced
1 1/2 teaspoons hot Madras curry powder (see Tip)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders cut into bite-size pieces
1 cup lite coconut milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons toasted sliced almonds (see Tip), optional

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Nutrition Facts per Serving
Yield: Yield: 6 servings, about 1 1/2 cups each
Calories: 230

Fat. Total: 6g

Protein: 20g
Carbohydrates, Total: 26g

Fat, Saturated: 3g

Fiber: 2g
Cholesterol: 38mg

Sodium: 284mg

% Cal. from Fat: 23%
Eating Well
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