1 cup butter or margarine, softened
1/2 cup vegetable oil
2 cups sugar
1 cup smooth peanut butter
1 tsp. vanilla extract
4 cups all-purpose flour
1/2 cup finely crushed corn flake cereal
1/4 tsp. salt
Preheat oven to 350 degrees. In a large bowl, cream together the butter, eggs, oil and sugar until fluffy. In a medium bowl, combine the flour, cereal and salt. Add the dry ingredients to the creamed mixture, mixing until a soft dough forms. On a lightly floured surface, roll the dough to 1/4″ thickness. Cut into shapes and transfer to a cookie sheet covered in parchment paper. (Or you can lightly grease the cookie sheet). Bake 10-12 minutes.
1 Bag round Rold Gold Pretzels
1 Bag Hershey Kisses (original plain choc)
1 Bag M&M’s (any color or for Christmas, red and green, school colors, valentines day colors, Halloween colors, etc.)
Set Pretzels out on cookie sheet covered with wax paper, unwrap each kiss and place in the center of the round pretzel, then place them in the over just until kiss starts to get soft (about 2 mins) then take out of the oven and place M&M’s in the center of the kiss and press down to make the kiss press into the side of the pretzel, place in the fridge for about an hour to let them get hard and serve!
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1-1/4 sticks (10 tbsp) unsalted butter, room temp
1 cup sugar
3 large eggs
1 large egg yolk
1-1/2 tsp vanilla extract
3/4 cup buttermilk
For espresso extract:
2 tbsp instant espresso powder
2 tbsp boiling water
For espresso syrup:
1/2 cup water
1/3 cup sugar
1 tbsp Kahlua
12 tbsp unsalted butter, room temp
8 oz mascarpone cheese, room temp
4 cups confectioners sugar, sifted
1 tsp vanilla
1 tbsp Kahlua
To make cupcake:
Preheat oven to 350F. Line cupcake pan with liners. Sift cake flour, baking powder, baking soda, and salt. Set aside. In a stand mixer fitted with a flat beater, beat butter until creamy. Add sugar and mix to combine. Add eggs one at a time, beating for about 1 minute after each addition. Add vanilla. Gradually add flour mixture in 3 additions, alternating with buttermilk in 2 additions, ending with the flour mixture. Mix until flour just incorporated into batter. Fill cupcake liners about 1/2- 3/4 full and bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack.
To make espresso extract:
In a small bowl, stir espresso powder and boiling water together until blended. Set aside.
To make espresso syrup:
In a small saucepan, combine water and sugar together and bring just to a boil. Pour syrup into small bowl and stir in 1 tbsp of espresso extract and Kahlua. Set aside.
To assemble cupcakes:
Poke holes in cupcakes with a fork or toothpick. Spoon about 1-2 tsp of espresso syrup over each cupcake. (Let syrup soak in a little at a time before you add more or it will overflow.) Using a large round tip (I used a star tip) pipe frosting over cupcake and sprinkle with cocoa powder.
Beat butter and mascarpone cheese until light and creamy. Add sugar and continue beating until smooth. Frosting can be made several days ahead of time and stored lightly covered in the refrigerator. Bring to room temp before frosting cupcakes.
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