A fluffernutter is a sandwich comprised of: two slices of soft white bread, with creamy peanut butter and marshmallow fluff spread on generously. Basically, it is ooey gooey goodness. I honestly didn’t think fluffernutters needed an introduction, but several of my coworkers did not know what they were. I was shocked, because I remember eating them when I was a kid, which is probably why I
was am a fat kid… Thanks, mom.
The combination of peanut butter and marshmallow fluff is a perfect pairing. I wanted to recreate this nostalgic sandwich in cupcake form. Of course, I could have combined peanut butter into marshmallow fluff frosting, but I really wanted there to be a distinction between the two flavors. Also, I used a boxed white cake, because I wanted a super fluffy soft cake to mimic the iconic white bread used in the sandwich version. Made from scratch cake has a tendency to be quite dense in comparison to the boxed variety. It’s probably all of those cancer-causing preservatives keeping it fluffy.
So here’s what you’ll need to frost 24 Cupcakes:
Marshmallow Fluff Frosting
- 1 stick butter (softened)
- 1 8oz jar of Marshmallow Fluff
- 1 Cup Powdered sugar
Beat butter in your stand mixer until creamy. Add marshmallow fluff and vanilla, and beat until incorporated into butter. Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting.
Peanut Butter Frosting
- 1 stick butter (softened)
- 1 ¼ cups creamy peanut butter
- 2 cups confectioners’ sugar
- 2 or 3 Tbsp milk (adjust for the consistency you want)
Beat butter and peanut butter in your stand mixer until incorporated. Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting. Add milk, and mix until you get the desired consistency.
I wanted to frost the cupcakes using a multi-swirl technique like this: check out this informative blog entry on Good Life Eats. However, I could not find my large star tip, and I was becoming impatient and frustrated trying to find it, so I just layered the two frostings. I actually think it looks kind of cool.
My cake turned out just like I wanted... which doesn't always happen.
When I saw this recipe on Smitten Kitchen, I knew I had to make it. I’m so glad I did. It made my apartment smell amazing, and it was delicious! You can find the recipe here.
I found this recipe on My Baking Addiction last September. I’m sure I’ve mentioned her blog a dozen times. It is amazing. Check it out. I made this recipe when I first saw it last year, and we just loved it. You only need one 12 oz beer to make it. However, an extra beer in the fridge isn’t something we normally have (my fault). Last weekend, I made a conscious decision to not drink my last beer so I could make this bread. You can use any beer you want. I used Zeigenbock, but whatever beer you have should be fine.
Beer Bread (My Baking Addiction)
yields | 1 loaf
3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer
2 tablespoons melted butter
1 handful of cheddar cheese (optional)
1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes. (I also sprinkled a little cheese on top before I popped it into the oven.)
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.
I wanted to bake this weekend… but I ended up not having a lot of spare time. So, I thought I’d still whip something up that’s quick and easy. This recipe is adapted from a Nestle recipe that uses pre-made cookie dough as a crust. I already had graham cracker crumbs, so I used that instead. Though I’m sure these would be amazing with a cookie crust. I wanted to top these with pecans, caramel, and chocolate (think, turtle cheesecake). I made one with the turtle topping, but my boyfriend and I agreed it was too rich. I didn’t want to go to the store tonight, but these definitely needed a sweet/tart topping. So, I headed to the store, sans makeup (eek!) to get cherry pie filling. It was the perfect topping.
What You’ll Need:
- 2 Cups Graham Cracker Crumbs
- 1 Stick Butter
- 2 TBS sugar
- 2 pkgs. (8 oz. each) cream cheese, room temperature
- 1 can (14 oz.) Sweetened Condensed Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 can of Cherry Pie Filling
Preheat oven to 325° F. Line pan with 24 foil muffin cups.
Melt butter in a bowl, and then add graham cracker crumbs and sugar. Mix thoroughly.
Spoon a teaspoon of the crust mixture in each muffin cup. Press down mixture using your fingers.
Bake for 10 minutes. Allow crusts to cool completely.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over prepared crusts in muffin liners.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
I only garnished with the onion, because I thought it looked too much like BBQ chicken in the photo. 😛
Ever surprised that you like something? That is how I feel about this dish. I’m not fond of vinegar. I hate the smell. I don’t even like anything that’s pickled, with the exception of nacho sliced jalapeños. So, when I first had my boyfriend ask his mom how to make this dish, I was put off by the amount of vinegar involved. But, for some reason, I like it. It just works. I’ve been making this for about a year now. It is so simple to make. While it’s a new dish for me, this is something my boyfriend ate growing up. I love to give him a taste of nostalgia. There’s nothing better than when the taste or smell of something connects you to the past.
What You Need:
- 6 chicken thighs
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 1 tsp. black peppercorns
- 3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours in the refrigerator. I usually marinate overnight, but I didn’t plan ahead this time. After marinating, bring to boil over high heat, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
*Optional* The skin is not going to be crispy, but you can place the chicken skin-side down in a skillet with oil heated on medium-high. Only cook long enough to crisp up the skin, because you don’t want to cook your chicken to death. While you’re doing this, you can continue to reduce the remaining sauce in the pot.
This pie is… well, easy as pie. I know that is cheesy, but that’s just me!
Anyway, my mom makes amazing apple pie. Her ‘secrets’ are that she always uses Pilsbury crust (her excuse: Why bother making homemade when the store-bought is just as good, and so easy?), and she always uses Granny Smith apples. The combination of sweet and tart is amazing, and lends itself nicely to a huge scoop of vanilla ice cream. Here’s the problem. When you ask my mom for a recipe, she’s like, “Ohhh… sometimes I put 3/4 a Cup of sugar, sometimes I add a cup. You could put some butter in there, but you don’t have to. It just depends on what I have on hand.” It isn’t that she’s trying to hide the recipe from me, it’s just that some things that she’s been making for years, she has never written down, and just wings it.
I think my mom makes it the best, but that’s because it’s always special when my mom bakes it, because it’s usually by request. I made this pie for my friend’s birthday, and I wish I had made an extra one for myself.
What You’ll Need:
- 1 package Pilsbury refrigerated crusts
- 6 or 7 Medium Granny Smith Apples (Peeled, Cored, and sliced *not too thinly!*)
- 3/4 or 1 C of sugar (depending on how sweet you like it)
- 1 tsp Cinnamon
- 2-3 Tbsp Flour
- 2 Tbsp Butter
Preheat oven to 425 degrees.
Press one crust into the bottom of your pie plate. Some crust should be hanging over the sides, leave that alone. Mix sugar, cinnamon, and flour together in a bowl. Toss your sliced apples in the mixture. Pour the apples into the pie plate. Cut the butter into small cubes, and tuck evenly into spaces between your apples. Place the top pie crust on top, be careful not to stretch it, and seal the edges with your fingers, or a fork. Using a knife, make slits on top of the pie. They can be decorative, but they don’t have to be. Make sure they’re big enough, or too much steam will get trapped in your pie. Now, this is important. Cover the edges of your crust with foil until the last 15 minutes of cooking. If not, they will get way too brown.
Bake for 45 minutes.