crack pie.mp4 (by StrawberryCreme26)

8 cups fruitloops

6 cups marshmallow

4 tblspns butter

melt the butter and mallows pour over cereal. refrigerate for 10 mins.

indulge.

(Source: unicornsvictory)

Crazy Confetti Compost Cookies

[recipe idea from the milk cookbook, recipe slightly adapted from giant rainbow cookies]

makes about 18 cookies

1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled

1 cup loosely packed brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup crushed salt and vinegar potato chips

3/4 cup chocolate chunks

1/2 cup crushed salted pretzels

1/3 cup graham cracker crumbs

1/3 cup chopped heath bar

1/3 cup peanut butter chips

1/3 cup assorted sprinkles

1/2 tablespoon coffee grounds (yes, actual grounds!)

Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside.

In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in all of your add-in’s here, using a spoon and also your hands to bring it together. I literally smashed the ingredients into the dough.

Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.

Ive been slacking. Here are some creations as of late!

Ive been slacking. Here are some creations as of late!

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

  • Preheat oven to 350 degrees.
  • Line tray with 12 baking cups.
  • Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
  • Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
  • Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
  • Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
  • Bake for 16-18 minutes.

Makes at least 12 cupcakes

I used peanut butter oreos because those are  my #1. 

Peanut butter and Jelly Cupcakes

  • 1 3/4 cups all-purpose flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • Strawberry jam, for topping

 Add peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Directions

Frosting

Ingredients

  • 6 ounces cream cheese
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (not natural)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream

Directions

  1. Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

 
CINNAMON VANILLA CUPCAKES
Ingredients:
2 sticks unsalted butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup whole milk
1 ½ teaspoons vanilla extract
Directions:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
Preheat oven to 350° degrees F.
Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into cupcake pans lined with paper liners, about ½ – ¾ full.
Bake for 30-35 minutes or until cupcakes spring back to the touch.
MEXICAN HOT CHOCOLATE BUTTERCREAM
Ingredients:
1 cup (2 sticks) unsalted butter
4 -5 cups confectioner’s sugar
¼ cup milk
½ cup cocoa powder
2 teaspoons ground cinnamon
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 teaspoons vanilla extract
2 tablespoons coffee (2 tablespoons MADE coffee, not just 2 tbsp coffee granules)
Directions:
Cream butter in the bowl of an stand mixer.
Add 1 cup sugar, cocoa powder, chili powder, cayenne pepper, coffee and ¼ cup milk. Mix until thoroughly combined.
Add 2 cups sugar and vanilla. Mix. Add the rest of the sugar, 1 cup at a time, and mix. If needed, add ¼ cup more milk, or 1 cup sugar. Continue until consistency is satisfactory.*

CINNAMON VANILLA CUPCAKES

Ingredients:

  • 2 sticks unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 3 cups sifted all-purpose flour
  • ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ teaspoons vanilla extract

Directions:

  1. Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
  2. Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
  3. Preheat oven to 350° degrees F.
  4. Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into cupcake pans lined with paper liners, about ½¾ full.
  5. Bake for 30-35 minutes or until cupcakes spring back to the touch.

MEXICAN HOT CHOCOLATE BUTTERCREAM

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 4 -5 cups confectioner’s sugar
  • ¼ cup milk
  • ½ cup cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee (2 tablespoons MADE coffee, not just 2 tbsp coffee granules)

Directions:

  1. Cream butter in the bowl of an stand mixer.
  2. Add 1 cup sugar, cocoa powder, chili powder, cayenne pepper, coffee and ¼ cup milk. Mix until thoroughly combined.
  3. Add 2 cups sugar and vanilla. Mix. Add the rest of the sugar, 1 cup at a time, and mix. If needed, add ¼ cup more milk, or 1 cup sugar. Continue until consistency is satisfactory.*