Peanut Butter Chocolate Chip Muffins

I'm sorry for being MIA over here. School got the best of me last week, but I am ready to tackle whatever it throws at me next! So long as I can do it while shoving muffins (and let's be real, spoonfuls of peanut butter) down my throat.

I kid you not, I think I am addicted to peanut butter. I eat it on any and everything. Kid.You.Not. It's kind of scary. I really need an intervention. BUT I CAN'T STOP. And I won't. So there. I even have a board entirely dedicated to peanut butter on my Pinterest. Not sorry.

I have had my eye on these Peanut Butter Chocolate Chip Muffins for quite some time, but for some reason have never made them. I don't know what's wrong with me. I think it's just that anytime I buy jars of peanut butter, I devour them in approximately 12 hours and never have enough leftover for baking. Luckily, that all changed when I saw that my family had two jars of peanut butter in our pantry - one for baking, and one for reserves. It was perfect.

I made a batch of these for my best friend, Nick, and my sister, Kelley. While I did give these away, you better believe I snagged a couple for my self (oops). All I can say is that you CANNOT beat the peanut butter chocolate combo. You just can't. If you can't tell from this, this, this, this, this, this, OR this, I will forever be loyal to PB & chocolate (hehe).

These are a perfect breakfast treat AND they double as a fabulous dessert. Or snack. Basically what I'm saying is that you can eat these whenever you want and your taste buds will sing songs of joy. That's a verified fact. So go ahead and enjoy!

Brown Sugar Bliss.

Choosy bakers choose Jif.

Yes. Just yes.

Gettin' all melty up in here.

Melted butter + peanut butter...I'm diving in this bowl.

Here comes the chocolate.

Sprinkle 'em with sugar. Every good muffin comes with a coating of sugar. It's a law.

Oven-worthy.

Hello, lover.

Devour.

Peanut Butter Chocolate Chip Muffins
Recipe from Annie's Eats (originally adapted from Baking Bites)

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup brown sugar
• 6 tbsp. butter, melted and cooled
• 1/2 cup peanut butter (I used Jif Creamy)
• 2 large eggs
• 1 cup milk
• 3/4 cup chocolate chips
• coarse sugar for sprinkling (optional)

Directions

1. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
3. In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips.
4. Divide batter evenly between prepared muffin tins, filling each to the top. Sprinkle each muffin with coarse sugar, if preferred.
5. Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

I linked up this post at: Inside BruCrew Life, Zent Mrs. & The Mr., Hungry Little Girl, Back for Seconds, Semi Homemade Mom, Buns In My Oven, Mandatory Mooch, Sassy Little Lady

Strawberry Cake Batter Blondies

Sorry about the picture overload, but I could not get over how cute these Blondies were! I made Cake Batter Bars over the summer (excuse those TERRIBLE pictures) and they were honestly one of the greatest desserts I've ever tasted. I am OBSESSED with Funfetti and Cake Batter desserts (see here for more), so making an ooey, gooey cake batter pastry always sounds like a good idea to me.

I was itching to make a Valentine's Day themed dessert and I immediately thought about what I could make with strawberry cake mix. I LOVE strawberry cake, but I don't think it ever gets the glory it deserves. All too often, strawberry cake mix is left behind on the shelf in favor of chocolate or yellow. I decided to change all this. Your time has come strawberry cake. You deserve it.

I wasn't in the mood to whip up a traditional cake, though, and my mind was being drawn to Sally's Baking Addiction's Cake Batter Blondies. While I didn't use her recipe when I originally made my Cake Batter Bars, I knew I wanted to try it because I am obsessed with her blog! I mean, first of all, the layout is adorable and secondly, every single one of her recipes leave me salivating. She is a baking genius I tell you!

These treats are simply to die for. They have a similar texture to my Chocolate Chunk Blondies in that they are almost buttery and melt in your mouth. They are moist (everyone loves that word, right?) with the perfect strawberry flavor. Plus, you get a little crunch and vanilla-y love with the white chocolate chips. While I didn't add any sprinkles into my mix, you certainly could! I do recommend garnishing yours with these cute little heart sprinkles I found at Target to get in the Valentine's spirit.

So, whether you'll be celebrating with that special someone or alone eating chocolate and watching "He's Just Not That Into You" (guilty of the latter), you should add these Strawberry Cake Batter Blondies to your February 14th plans. I promise they'll be the perfect date. Enjoy!

Strawberry Cake Batter Blondies
Recipe slightly adapted from Sally's Baking Addiction

• 1 box strawberry cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3-1/2 cup milk
• 3/4 cup white chocolate chips + 1/2 cup for drizzling (if you desire)

Directions

1. Preheat oven to 350 degrees F. Spray an 11x7 inch baking pan with nonstick spray. Set aside.
2. Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick possible. Mix in the white chocolate chips.
3. Pour the batter into the prepared baking pan and bake for 25-30 minutes until edges are just turning brown. 
4. Allow to cool for at least 30 minutes so the center sets, then melt your white chocolate chips (I used the microwave) and drizzle them on top of the bars, if you choose. Once the bars and the melted chocolate have cooled, cut your blondies using a serrated knife. 

***The blondies will look like they are not fully done because the center will be quite gooey, but that's what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

I've linked this post up over at ZentMrs & The Mr, Inside BruCrew Life, Hungry Little Girl, Buns in My Oven, Semi Homemade Mom

Melt in Your Mouth Sugar Cookies

Last night, my mom hosted a wine exchange at our house. Yes, you heard it right, a WINE exchange. She invited some close friends and they played White Elephant with wine. It was such a fun spin on your traditional holiday party. I mean, who doesn't love wine?! I see this becoming an annual tradition. There were lots of laughs and it was so nice to enjoy everyone's company. After all, that's what the holidays are all about.

Now, having a wine exchange doesn't eliminate the need (yes, need) to have a cookie exchange party. It is merely the icing on the holiday exchange cake. Of course, every home needs to be filled with 12 dozen different types of cookies during the Christmas season. It's Christmas law, Santa told me.

Naturally, I made cookies for the wine exchange. Now, I didn't want to make anything too over the top,  because the wine was the star of the show last night. So, when I came across these Melt-In-Your-Mouth Sugar Cookies, I knew they'd be perfect. And boy, were they a hit! My cookie platter was wiped before the party even ended! That's a sure sign of a fabulous cookie.

When I was baking these goodies, I knew they'd be heavenly because the dough was so light and airy. I took a picture of said dough and this little cookie ball before baking and put them on Instagram. Don't they look divine?!

Real quick side note...have you followed me on Instagram (@tarheeltastebud) and Twitter (@TarHeelTB)?! If not, you should! You'll be surprised how much goes on outside this little blog.

Buuuttt, back to the dough. Goodness it was fluffy. I imagine it's what clouds are made of, but I'll get back to you on that. I chose to top some of these cookies with crushed candy canes and some with sprinkles. Both yielded fabulous results.

Once baked, the dough is still just as light and airy. The cookies really do melt in your mouth. They are sweet, but not too sweet, and they remind me of cookies I ate growing up. Simple, back to the basics sugar cookies that do not disappoint. So go ahead, whip up some of these, and enjoy (with a glass of vino)!

Melt-In-Your-Mouth Sugar Cookies
Recipe from A Pretty Life in the Suburbs
(makes about 5 dozen cookies)

• 1 cup butter, at room temperature
• 1 cup oil (canola or vegetable oil)
• 1 cup sugar
• 1 cup powdered sugar
• 2 eggs
• 1 tsp. vanilla
• 4 cups flour
• 1/2 tsp. salt
• 1 tsp. cream of tartar
• 1 tsp. baking soda
• sprinkles, for decorating

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, oil and sugars.
3. Add the eggs, one at a time. Then add the vanilla. Mix until nice and fluffy.
4. In a separate bowl, combine the flour, salt, cream of tartar and baking soda.
5. Add the flour mix to the butter mix, and combine until fluffy.
6. Let the dough rest in the fridge for about 30 minutes or longer (mine sat overnight).
7. Line a baking sheet with parchment paper.
8. When ready to bake, drop the batter by the tablespoon onto the cookie sheet, about 2 inches apart. At this point, I sprinkled on some of my sugar sprinkles. Depending on the type of sprinkles you choose to decorate with, you can sprinkle them on before or after you bake your cookies. I found that mine stuck better before (I tried just waiting till after and the results weren't as good!)
9. Bake for 9-11 minutes, making sure not to let your cookies brown!
10. Let cool and enjoy!

Funfetti Cheesecake Bars

I know I said this once, but I am a funfetti freak. Give me a dessert made using Funfetti cake mix and I will devour it immediately (like those cake batter bars). I can't help myself. And I refuse to stop.

So this weekend, my middle sister, Megan, and her best friend, Jordan, came into town for the Brothers of the Sun (Kenny Chesney and Tim McGraw) concert. My oldest sister, Kelley, and I went as well.

Allow me to be the first to inform you that the concert was seriously da bomb. Tim and Kenny are both lively performers who sounded (and looked) amazing. If the tour is coming anywhere near you, please go. Just do it. Trust me when I say that seeing Tim McGraw in his tight white pants will not disappoint. I don't make this stuff up people.

Exhibit A: Lord Have Mercy.

Anywhoooooo, in order to properly celebrate this reunion of sorts, I quickly threw together these Funfetti Cheesecake Bars, knowing full well we had Funfetti mix on hand.

While not your typical cheesecake, these bars are still divine. Using both Funfetti cake mix and Funfetti frosting makes this dessert rich and creamy but, have no fear, the cheesecake flavor doesn't overpower the Funfetti taste, it merely complements it. And y'all, let me tell you, the crust on bottom is so delicious I want to bake a pan of the it all by itself and just dig in. I will let you know if (when) I do this.

These Funfetti Cheesecake Bars are colorful, delicious, and dangerous. Prepare to want to consume the entire 13 x 9 pan.

Funfetti Cheesecake Bars
Recipe from Sweet Treats More

• 1 box Pillsbury Funfetti Cake Mix (or 1 box Betty Crocker Rainbow Chip Cake Mix)
• 1 container Pillsbury Funfetti Frosting (or 1 container Betty Crocker Rainbow Chip Frosting)
• 2 (8 oz.) sticks of cream cheese, softened
• 1 stick butter, softened
• 3 eggs

Directions

1. Preheat oven to 350 degrees F.
2. Beat the cake mix and butter together until it forms a crumbly dough and press into a greased 13x9 inch pan.
3. In another bowl, beat cream cheese, frosting, and eggs together until creamy. Pour cream cheese mixture over the cake batter crust.
4. Bake at 350 for 30-40 minutes or until the edges start to pull away from the pan.
5. Cut into squares and serve (with a dollop of whipped cream on top if you so desire!)

The decadent crust.

The yummy cheesecake.

The finished product.

Cake Batter Bars

Gooey and golden brown. Melt in your mouth good.

Those who know me know that every year for my birthday I have a Funfetti cake. Without fail. Some may call me boring, but I will gladly beg to differ. When my parents (typically my father) whip out the Funfetti mix in August, I freak out. I dream of it. I eat the cake on my birthday, for breakfast the next day, and at all hours until the 13x9 pan has been completely devoured. I can't get enough.

Pinterest has fed my Funfetti addiction by allowing me to drool over all kinds of recipes made using Funfetti cake mix. There's Funfetti pancakes, Funfetti fudge, and these amazing Cake Batter bars made, obviously, using Funfetti mix.

My best friend, Tara, recently made these bars for the kids she babysits, and they were a hit. We both had a hard time describing their texture: was it a cookie, a brownie, or a cake? Whatever it is, the golden brown outside provides a slight crunch while the inside is so gooey and delicious.

These bars are a divine twist on the traditional Funfetti cake. They are a new obsession. I nearly ate the entire pan in one sitting, and coming from a Funfetti addict, that says a lot.

Cake Batter Bars
Recipe from Lovin' in the Oven

• 1 1/4 cup Funfetti cake mix
• 3/4 cup all purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup butter, melted and slightly cooled
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 heaping tablespoons sprinkles of your choice (I forgot to buy "chunky" sprinkles at the store, so I just used traditional sugar sprinkles, but "chunkier" ones may have added more texture. Think these if you don't follow my jargon.)

Directions

1. Preheat oven to 350 degrees F. Grease an 8x8 pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk in a separate mixing bowl.
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is slightly browned and middle still jiggles slightly. Cool completely before cutting.

Waiting for these to cool was torture...