Posts Tagged ‘peanut butter’

Homemade Reese Cups

July 29, 2010

These couldn’t be any easier!

Homemade Reese Cups


1 Cup Peanut Butter

6 TBSP Butter (softened)

2 cups Powdered Sugar

24 ounces Almond Bark (Chocolate or Vanilla)

12-18 Aluminum Baking Cups

-Combine first 3 Ingredients. The mixture may look crumbly and that’s okJ *I use my Kitchenaid Mixer to combine but you can also use a  dough cutter to cut the ingredients together.*

-After you have combined the above, melt Almond Bark (chocolate or vanilla) in a Double Broiler, making sure to stir frequently (I use a makeshift one that I create from two pans, one obviously smaller then the other).

-Once your chocolate is melted, cover the bottom of 12-18 Baking Cups (the number you end up with depends on how big you make them).

– Make a Peanut Butter Mixture Ball from the combined ingredients and flatten slightly with your fingers. Place on top of the Chocolate in the Baking Cups.

-Fill the Baking Cup the rest of the way with Melted Chocolate, making sure to cover the Peanut Butter Mixture,  and smooth across the top.

-Chill for 10 minutes in the fridge and enjoy!


Make Your Own Peanut Butter and Jelly Uncrustables

May 5, 2010

Don’t waste money buying Uncrustables from the store when you can easily make your own in a flash.

All you need is a wide mouth canning jar ring, bread, peanut butter and jelly 🙂

Make your sandwich as you normally would. If you plan to freeze these for later use put peanut butter on both pieces of bread and then place jelly on one piece. It will keep the bread from getting soggy. Then place your canning ring on the center of the sandwich.

Push the lid down and twist so that the circle is cut out. When you have the lid all the way to the plate you may have to take your fingers to remove any bits that are left behind. No worries though because it is super easy to do.

Take your fingers and gently press on the middle to get the Uncrustable to pop out of the lid.

If you plan to freeze these make sure to place plastic wrap or wax paper between the layers so that the sandwiches do not freeze together.


Little Frugalista

Filled Cupcakes for Quiltie’s Birthday

April 22, 2010

Way too cheap to purchase a Debbie Meyer\’s Cupcake Pan I came up with a way to fill my regular ol’ cupcakes….

The secret is a Melon Baller. Just take your warm cupcake that you’ve just baked (pictured are Devil’s Food) and carefully create a hole to fill….

The whole pan with holes…

I chose to fill these with mini Reese Cups. The possibilities are endless on what you can fill them with…….

Just peel off the papers and push them into the center of the cupcakes. Look how yummy and melty they look….

Let them cool and ice them with an icing of your choice, whether store bought or homemade. Pictured is Cream Cheese Icing. Top with half of a mini Reese…

Happy Birthday Quiltie! These are for your Cookout in my back yard 🙂


Little Frugalista

Peanut Butter Icing or Fruit Dip

March 29, 2010

This is a great recipe for icing that is fantastic paired with yellow or chocolate cake for cupcakes. You can make them especially decadent by taking a pastry syringe and filling the middle from the top and then icing all over the top to cover the hole.

I plan to make a batch and take it this Thursday to my kids School for their Easter Parties with Cut Up Apples for Dipping (as posted before I brush the Apple Slices with Apple Juice to keep them from turning brown). Picture posted above 🙂

You will LOVE this if you are a fan of peanut butter fudge because that’s what it tastes like 😉

Peanut Butter Icing or Fruit Dip

Mix together:

1 Cup Peanut Butter

2 Cups Confectionary Sugar

1 stick (8 TBSP) Butter at Room Temperature

2 tsp Pure Vanilla

**Note** if it’s too thick add a little milk to thin it