Thursday, April 23, 2009

Froot Loop Cupcakes

  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk (I used 1%)
  • Zest from 1 orange and 1 lemon
  • 1 1/2 cups Froot Loops
  • Powdered sugar, for dusting (optional)
  1. Preheat the oven to 350 degrees. Grease and/or line 12 muffin cups.
  2. Using a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream for 5 minutes. Beat in the eggs one at a time, followed by the vanilla. mixing in well.
  3. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches (flour, milk, flour, milk, flour). Add orange and lemon zest to batter.
  4. Scoop 1/4 cup of the batter into each muffin cup of the prepared pan, and sprinkle the tops with a generous amount of cereal.
  5. Bake for 20 to 25 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. When ready, remove from the oven and allow to cool in the muffin tins for about 10 minutes. Remove from the tins and allow them to cool completely before sprinkling with powdered sugar. Makes 12 cupcakes.

Tuesday, April 14, 2009

Reeses Peanut Butter Cup Cookies

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 1/3 cup REESE'S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter
  • Creme
  1. Heat oven to 350° F.
  2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet.
  3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies.

Banana Coconut Bread

  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup butter, melted
  • 1 cup mashed bananas (about 3 small bananas)
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup flaked coconut (sweetened or unsweetened works)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans
  1. Mix together flour, coconut, baking powder, baking soda, salt, chopped and walnuts/pecans.
  2. Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.

  3. Bake at 350 degrees F for about 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.