Peanut Butter Cookies

It is safe to say that anything that involves peanut butter, Jake loves! So when asked for cookies, peanut butter cookies it is. These are super easy and delicious!

INGREDIENTS1 cup creamy peanut butter

1 cup packed brown sugar

1 cup white sugar

1 cup butter or 1 cup margarine, softened

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

2 1⁄2 cups flour


Combine/ cream butter, peanut butter and sugars together.

Add eggs, one at a time, beating well.

Add baking soda, powder and vanilla.

Stir in flour.

Roll into balls, roll in sugar. Keep a good inch in between because they will expand! 

Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes! 


Strawberry Mimosa Cupcakes

All of a sudden I have a sweet tooth!

I am not one for baking really but I enjoy the challenge!
I found the recipe for this on Pinterest  but I made a few changes. I wanted my cupcakes to taste a little more like citrus.

Here is what you will need:
For the cupcakes:
1/2 c. butter, softened
1 c. granulated sugar
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
1/2 c. champagne or ginger ale (take a wild guess at which one I used?!?!)

For the filling:
1/4 c. champagne or ginger ale (again guess which one I used)
1 c. strawberries
1/4 c. sugar
Juice of half an orange

Photo by Shari Nelson

For the frosting:
4 oz. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
Zest of one orange
2 tbsp. strawberry filling

Now here is what you do:

Preheat oven to 350 degrees. Place 12 cupcake wrappers in cupcake tin.
In a large mixing bowl, cream butter and sugar using a hand mixer. (You can use a stand mixer for this part too if you have one.)

Photo by Shari Nelson

Add eggs and vanilla, beating well.

Photo by Shari Nelson

Vanilla and eggs

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Photo by Shari Nelson

Wisk together

In a third bowl, whisk together champagne and sour cream.’

Photo by Shari Nelson

Wisk together

Photo by Shari Nelson

All three mixtures get added in together

Gradually beat flour and champagne mixtures into butter mixture.

Photo by Shari Nelson

Batter should be creamy

Divide batter evenly among cupcake wrappers and bake for 17-20 minutes.

Photo by Shari Nelson

Cool completely.
To make the strawberry filling, combine strawberries and the juice of half the orange as well as the champagne in a small non-reactive saucepan over medium heat. Bring to a boil.

Photo by Shari Nelson
Once filling comes to a boil, use a wooden spoon or tool of your choice to mash strawberries.

Photo by Shari Nelson

Add sugar and continue to cook on medium heat for 10 minutes, or until sauce has thickened. Cool to room temperature.
When cupcakes and filling have cooled, you can begin to fill the cupcakes.

Use a paring knife to cut a divot into the center of each cupcake. Put about a tablespoon of filling into the hole you’ve made, then replace divot. Reserve 2 tablespoons of filling for frosting.

Photo by Shari Nelson
To make the frosting, combine cream cheese and butter in a large bowl using a hand or stand mixer at low-speed. (If using a stand mixer, use the paddle attachment.) Once mixture is well-combined and fluffy, gradually add powdered sugar with mixer on low. When powdered sugar is fully incorporated, beat in orange zest and strawberry filling.

Photo by Shari Nelson

Photo by Shari Nelson
Pipe frosting onto cupcakes. Now you can pretty it up with a little orange or strawberry slice on top!

Pipe frosting

Photo by Shari Nelson

I piped my frosting with the old fashion zip lock baggie trick (after failing with my piping bag) Piping is not one of strong points but it will do.
These are delicious cupcakes not too sweet and I think perfect for a summer day!


Side note: adding champagne or ginger ale may make your batter a different consistency then you are used to at first, stick with it, it will be come creamy again.