Peanut Butter Cookie Cupcakes

These cupcakes are hands-down my favorite cupcakes ever! If you love the combo of chocolate and peanut butter, you need to make them immediately. I found the recipe on Annie’s Eats, one of my go-to food blogs, and, as usual with her recipes, I didn’t need to change a thing. They were perfect!

Peanut Butter "Cookie" Cupcakes
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For the Cupcakes
  1. 1½ cups hot brewed coffee
  2. ¾ cup unsweetened cocoa powder
  3. 2¼ cups all-purpose flour
  4. 1½ teaspoon baking soda
  5. ¾ teaspoon baking powder
  6. ½ teaspoon salt
  7. 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  8. 1½ cup packed brown sugar
  9. ¾ cup granulated sugar
  10. 3 large eggs
  11. 1 tablespoon vanilla extract
For the Ganache
  1. 6 oz. semi-sweet chocolate chips
  2. ½ cup heavy cream
For the Peanut Butter Cookie Frosting
  1. 9 tablespoons unsalted butter, at room temperature
  2. 1½ cups creamy peanut butter
  3. 3 cups confectioners’ sugar
Instructions
  1. Preheat oven to 350˚ F.
  2. Line cupcake pans with paper liners.
  3. In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside.
  4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla.
  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix.
  7. Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans briefly, then transfer to a wire rack to cool completely.
  8. When the cupcakes are cool, make the ganache by placing the chocolate chips in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using.
  9. To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. Increase the speed to medium and mix until smooth, about 2 minutes. Place the "cookie dough" in between two pieces of wax paper and roll to about 1/2 inch thick. Place in refrigerator for about 30 minutes.
  10. In the meantime, using a butter knife or an offset spatula, spread a layer of ganache over the top of each cupcake.
  11. Remove the "cookie dough" from refrigerator and use a small cup or a biscuit cutter to cut dough into rounds just smaller than the top of the cupcake. Use the tines of a fork to make the classic crisscross pattern on top of the “cookie.” Top each cupcake with a peanut butter "cookie."
Seasoned to Impress https://seasonedtoimpress.com/

Zucchini “Lasagna” Rolls

Zucchini season is fast approaching, and with my two zucchini plants growing out of control, I decided it’s time to start finding and testing out some new recipes to use my future bounty of zucchini. This recipe was another Pinterest find, and it was a delicious, fairly quick meal. I served the zucchini rolls with wheat spaghetti to make the meal go further and give us leftovers for a second night, but they would be great on their own as a low-carb dinner. 

Zucchini "Lasagna" Rolls
Serves 4
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 2 medium zucchini
  2. 4 ounces proscuitto, thinly sliced
  3. 4 ounces fresh mozzarella, thinly sliced
  4. 3 tablespoons fresh basil, julienned
  5. 3 cups marinara sauce
  6. 1/4 grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. With a mandolin or a knife, slice zucchini lengthwise into 1/4-inch thick pieces. Place slices on a damp paper towel on a plate and cover with another damp paper towel. Microwave on high for about 3 minutes, until zucchini is just soft enough to roll without breaking.
  3. Place zucchini pieces on a flat surface and cover with proscuitto and mozzarella that are cut to fit. Sprinkle with basil. Roll up from one short end, and secure with a toothpick.
  4. Pour marinara sauce into a 2-quart oven-safe dish. Place zucchini rolls in the sauce, swirls facing up.
  5. Bake covered for 30 minutes. Remove the cover, sprinkle parmesan cheese on top, and return uncovered to oven for an additional 5 minutes.
  6. Serve immediately.
Adapted from Apron Strings
Adapted from Apron Strings
Seasoned to Impress https://seasonedtoimpress.com/

Sweet Potato and Chickpea Tacos

I have the bad habit of not thinking about what to make for dinner until I’m driving home from work and starving, which means I need something that’s quick and doesn’t requiring defrosting meat or picking up ingredients at the store. This recipe is the result of my lack of planning, and surprisingly, it turned out really well, even though I basically threw together whatever ingredients I could find. I’m actually looking forward to eating the leftovers tonight!

Sweet Potato and Chickpea Tacos
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 sweet potatoes, peeled and diced into 1-inch pieces
  2. 1 can of chickpeas, drained and rinsed
  3. 2 tablespoons of olive oil
  4. 1 green pepper, chopped
  5. ½ medium white onion, chopped
  6. ½ cup frozen corn
  7. 1 teaspoon chili powder
  8. 1 teaspoon cumin
  9. 2 cloves of garlic, minced
  10. 1 chipotle pepper in adobo, minced
  11. 1 tablespoon of adobo (from the can of chipotle peppers)
  12. 1/2 teaspoon salt
  13. Ground black pepper
  14. 1 teaspoon of fresh cilantro, minced
  15. Corn tortillas
  16. Avocado (optional)
  17. Shredded sharp cheddar cheese (optional)
  18. Sour cream (optional)
  19. Sliced green onions (optional)
Instructions
  1. Add the diced sweet potatoes to a medium pot of water and bring to a boil. Cook for about 10 minutes until the potatoes are tender. Drain potatoes in a colander.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and green pepper, and sauté for about 5 minutes, until just tender.
  3. Add the garlic, chipotle, chili powder, and cumin to the skillet. Cook for about 1 minute until fragrant.
  4. Add the sweet potatoes, chickpeas, corn, and adobo sauce, and stir gently to combine. Cook for about 5 minutes, until heated through.
  5. Season with salt, black pepper, and cilantro.
  6. Serve in warm corn tortillas, and top with cheese, mashed or sliced avocado, sour cream, and green onion.
Seasoned to Impress https://seasonedtoimpress.com/