Tuesday, July 31, 2012

Ultimate Cherry Lush Cupcake

Cherry covered chocolate cupcake with cherry buttercream yumminess right here! Of course with a cherry on top and sprinkled. Sugars and God bless!

Saturday, July 21, 2012

My baby Peanut Butter!

Hi its Stasia the Cookie Nut, since I had leftover cookie dough $ I just had to make these. It is simply the same recipe I used for my Peanut Butter Sugars minus rolled in sugar and rolled them a tad bit bigger, flattened and pressed peanut butter candies all over. I must give credit to my daughter whom I call Peanut Butter! She is a miracle preemie and was born at 25 weeks weighing in at 1lb 2ounces. She is truly a blessing to our family. She used to get embarrassed but now owns up to it after I told her why I call her that and she says "mommy its ok you can call me Peanut Butter" or sometimes its "Peanut" for short. Anywho Peanut helped me roll and bake these babies! We are very proud of our cookie adventures! Thank you and Sugar's from Peanut Butter & I.




Our favorite movie Candy by the way!!!


Friday, July 20, 2012

Sprinkled Pink!


Sprinkled Cookie

        While on my cookie crush I wanted to make a girly sprinkled pink cookie and I found this recipe from Cookin' Cowgirl. These are "funfetti" and are like a party in a cookie. Ok maybe not but fun to make!

   Funfetti Cake Batter Cookies
    makes 30-32
1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet or silpat. Bake for 10 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack. They will be very soft at first. Cool and enjoy!

                                 

Sprinkled Happy!


Peanut Butter Sugar's

I love cookies so much during Christmas time and I have missed them. I thought I would show some love to cookies and bake them! So I've been thinking...since my family gives sugar's instead of kisses this seems to fit just perfectly... right?!  Isn't she lovely! Recipe from the one and only Brown Eyed Baker!
Ingredients:
48 Hershey’s kisses, unwrapped
½ cup shortening
¾ cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
Sugar

Directions:
Preheat oven to 375. Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls (I used my small cookie scoop from Pampered Chef and got exactly 48 cookies). Roll in sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen.

                                          


Lets just say everyone loved my Peanut Butter Sugar's! Love was in the air...or in their mouth! Yep I'm crazy!



Thursday, July 19, 2012

The Cookie.

           


Banana Cream Pie!

Just giving my blog some sugars this morning! This yummy cupcake starts off with a Banana Cake and ends with big smile on your sweet face! 

Saturday, July 7, 2012

Caramel Beach!

I  used this for the Caramel Sauce Recipe from Michelle The Brown Eyed Baker...oh how I love you!!

Salted Caramel Sauce

Yield: 2 cups of sauce
Prep Time: 5 minutes | Cook Time: 15 minutes
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.