Peanut Butter Cups

 I love Peanut Butter Cups and these are so easy to make at home.

Here's what you'll need:

A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.

1/2 C Creamy or Crunchy Peanut Butter

1 C Dark Chocolate Chips

1 tsp Coconut Oil

1 tsp Vanilla 

1 TBS Maple Syrup

1/2 tsp Salt

Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.

Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.

Refrigerate for 20 minutes to Harden the Chocolate.

PEANUT BUTTER FILLING

In a Small Mixing Bowl:

Peanut Butter

Coconut Oil

Vanilla 

Maple Syrup

Mix well until completely incorporated.

Add. 1 tsp of Peanut Butte filling to each Cup.

Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)

Refrigerate an additional 30 minutes.

OPTIONS:

Top off with Sea Salt.

Add Crushed Nuts of Choice to the Peanut Butter Filling.

Drizzle the top with Caramel Sauce or melted White Choolate.

Enjoy!

Peace in the Kitchen! 

Snickerdoodle Squares

 I love Snickerdoodle Cookies so here's another great Snickerdoodle recipe.

Snickerdoodle Squares:

Here's what you'll need:

8" X 8" Baking Pan (Well Buttered on the Bottom and Sides.

Mix 2 1/2 TBS of Granulated Sugar with 1 tsp Cinnamon in a small bowl. Sprinkle it evenly into the Buttered Pan and shake to coat the Bottom. Remove any remaining mix by tapping it into the bowl and reserve for later use.

A Food Processor.

Preheat the Oven to 325 Degrees.

2 C Flour

1/2 C Sugar

1 tsp Salt

1/2 tsp Cinnamon

16 TBS (2-Sticks) Cold Butter, cut into pieces.

3/4 tsp Vanilla

In the Food Processor:

Flour

Sugar

Salt

Cinnamon

Pulse to combine well.

Add Pieces of Butter and Vanilla and continue Pulsing to form a Crumble. Do not over process, just until small amounts of the Dough begin to stick together.

Add the Mixture to the Pan and spread out evenly, pressing down until the top is smooth, using the back of a Spoon or the bottom of a Measuring Cup.

Sprinkle the top with the remaining Cinnamon/Sugar Mixture.

Using a Fork, polk holes evenly across the top of the Dough.

Bake 45 - 50 minutes until the top is Golden Brown.

Remove the Pan to a Cooling Rack, immediately cut into 16 Squares.

Allow to cool in the Pan for 10 - 15 Minutes.

Enjoy!

Peace in the Kitchen!

Cornbread

 This recipe is Pan specific, (I've included other Options for Pan Sizes) You can buy Cast Iron Skillets in the shape of any State.  I have several other Cornbread recipes on the Blog. I love homemade Cornbread.

Texas Shaped Cast Iron Skillet Cornbread

Here's what you'll need:

Preheat the Oven to 450 degrees.

The Texas Shaped Cast Iron Skillet or an 8" Square Baking Pan, 9" Round Cake Pan or 9" Cast Iron Skillet. Cast Iron is preferred for this recipe.

2 TBS Vegetable Oil 

1 C Stoneground Cornmeal

1 C Buttermilk

1 Large Egg

1 TBS Crisco or any Vegetable Shortening

1/4 tsp Baking Soda

1 tsp Salt

In the Skillet, in the Oven as it's Pre-Heating:

Oil

In a Mixing Bowl:

Cornmeal

Buttermilk

Egg

Crisco

Baking Soda

Salt

Whisk together until everything is well combined. (including the Vegetable Shortening)

Spoon into the Pre-Heated Skillet.

Bake 20 Minutes.

Remove Pan to a Stove Top to Coll 15 minutes.

Serve Slathered with Butter! (I added this because Cornbread tastes Better with Butter)

Enjoy!

Peace in the Kitchen!