Sweet Tooth Tuesday -- Brownies with Peanut Butter & Mini Reeces Cups

Everyone has had one of those days that stink -- nothing goes right and it seems that the world is against you. Recently, a dear friend of mine had one of those days (actually she had a difficult week). She was out of town for work and her flight was delayed going and she ended up with a soaked suitcase that was left on the tarmac during her rain delay at DFW. Her flight home was to arrive in Austin in time for me to pick her up and get us both back to the school for the last day of school activities. However, I got a message at 6:30 a.m. that she wouldn't be making it to Austin in time and might not make it back to Austin that day. So, I did what all BFFs do for one another -- I played double mom duty all day at school, took both kiddos out after school for a last day treat and then coming back home and having the kiddos make super duper brownies to give to my friend when she arrived that evening.

Nothing says "I'm sorry you had a crappy travel day" than a pan of Brownies with peanut butter & mini reeces cups.

Brownies w/PB and mini Reeces Cups
1 box of your fave brownie mix (I used Duncan Hines)
1/2 cup creamy PB
Mini Reeces Cups (approx 16-18)

Mix brownies according to pkg, add in the peanut butter and mix well.
Pour 3/4 of batter into pan and place mini reeces cups on the top of the batter and then pour the rest of the batter over the top -- cover all of the reeces cups.

Bake according to package directions.


Slice and share with a friend that needs a little pick me up!

Sweet Tooth Tuesday -- Pink Champagne Cupcakes

I found this receipe on the Betty Crocker website and bookmarked them because I knew I must try them at some point. Saturday, I went to a Girl's Night at my BFF's house and of course we had a blast! These was a perfect idea to take and everyone enjoyed them! They were a bit sweet but not super sweet.

Pink Champagne Cupcakes
http://www.bettycrocker.com/

Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring



Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes

(I use my stand mixture instead of a hand held electric mixer)



I have linked this to:

Sweet Tooth Tuesday -- Leftover Halloween Candy Vanilla Bundt Cake

I found this last year and haven't had the chance to make it yet. But I do plan on making it with the leftover candy this year.

Leftover Halloween Candy Vanilla Bundt Cake
Found at: hhtp://noblepig.com

2 cups all purpose flour plus more for tossing in candy
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg, room temperature
2 egg whites, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
1-3/4 cup Halloween candy, chopped
Powdered sugar, optional

Here's the candy: Whoppers, chocolate-peanut butter eyeballs, M&M's, Butterfinger, Milk Duds, Nestle Crunch Bars, Milky Way, Snickers and Reese's Peanut Butter Cups.

Chop up all the candy with the exception of the M&M. Use 1-3/4 cups chopped candy. Toss candy in all-purpose flour in the hopes it would help it not all sink to the bottom of the pan.

Combine flour, baking powder and salt; set aside.

Cream butter and sugar until fluffy; about 3 minutes. Add the egg and egg whites and mix until fully combined. Add the milk and vanilla extract, continue to mix until fully combined.

Add dry ingredients and mix until incorporated but do not overmix. Fold in chopped candy.

Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack before removing from the pan.

Dust with powdered sugar if you choose.

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This was a gift from my BFF for my birthday last week. I just love it and it held my bday cake very well.

Sweet Tooth Tuesday -- Birthday Cake & Pie

I just wanted to share with all of you the surprise that I came home to after my weekend trip.



Chocolate cake with chocolate frosting (the cake stand was a birthday gift from my BFF, I will post a picture of the stand w/o cake - it is super cute)




Pumpkin Pie (my fave!!)

Sweet Tooth Tuesday -- Dressing up a cake mix

Here are two easy cupcake recipes made with cake mix. I like to keep cake mix on hand for a quick dessert or when I need to take a treat somewhere. This past week I made a chocolate cupcake infused with wine and then a chocolate cupcake dressed up with sour cream. Both were big hits.






ChocoVine Cupcakes
1 Box of Devil's food cake mix -- made as directed on the box, minus 1 cup of water
1 cup of ChocoVine Wine
1 box of Chocolate pudding

Mix ingredients together, pour into cupcake liners and bake as directed on the box.










Sour Cream Chocolate Cupcakes
1 box chocolate cake mix
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs

Mix ingredients together, pour into cupcake liners and bake as directed on the box.






I used my new favorite chocolate buttercream frosting for both cupcakes(which is an easy and great recipe) to top the cupcakes.

Chocolate Buttercream Frosting
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract (I used 2 teaspoons)
2 tablespoons milk (I used a touch more)

Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency.

Sweet Tooth Tuesday -- White Chocolate Cupcakes

I have been craving cupcakes for a few weeks now and really was wanting to try a Carmel Sour Apple Cupcake and it was on my list to make this week -- however, I forgot to purchase the Sour Apple Pucker and Spec's is closed on Sundays (which is my baking day). So, I hunted around and nothing was jumping out at me except for chocolate frosting. I had a cake mix in the pantry (to use for the other cupcakes) and decided to dress it up and then make the chocolate buttercream frosting that I had read about.

Very simple to get these cupcakes together.

White Chocolate Cupcakes
Box of white cake mix, fixed as the package directs
Box of Instant Pudding, White Chocolate flavor

Mix and bake as directed on package.






Chocolate Buttercream Frosting
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract (I used 2 teaspoons)
2 tablespoons milk (I used a touch more)

Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency.

This frosting spreads so smooth and has a bit of gloss to it - made for some pretty cupcakes!