Peanut Butter Cup Brownies

Happy Friday everyone!  It's time to put the week behind us, and move on to a beautiful weekend!  This recipe is a feature from my link party this week, and they looked so delicious, I had to give them a try!  If you have a family event, a child's play date or just feel like baking something sweet this weekend, you must give these Peanut Butter Cup Brownies from The First Year Blog a try!

Peanut Butter Cup Brownies

Total Time: 23 min

Prep: 8 min

Cook: 15 min

Yield: 12 brownie cups

Ingredients

1 box of your favorite brownie mix

(Eggs & vegetable oil per brownie mix)
½ cup semi-sweet chocolate chips
¾ cup creamy peanut butter

Cooking spray

Directions

1. Preheat the oven to 325°/350° depending on the type of muffin pan you are using.  It will tell you on the back of the brownie box which to use.  Spray a 12-count muffin pan with cooking spray

2. Prepare and bake the brownies as directed.

3. Evenly divide the brownie mix into the coated muffin tin.  (About 3 tablespoons per muffin cup)  Bake the brownies for 13-15 minutes or until a toothpick inserted comes out slightly wet.

4. Allow the brownies to cool for about 5 minutes.  They should each fall slightly in the center.

5. Heat the peanut butter in the microwave for about 45 seconds and stir it well so it turns into a liquid.  Spoon about a teaspoon of the liquid peanut butter into the dip of each brownie cup and top them with a few chocolate chips.  Enjoy!

*Tip:  Beth at The First Year Blog recommends that if the brownies don't fall, just use the back of a tablespoon to make a slight dip in the center.

You can find this recipe linked up at these parties:

Lil' Luna 
The 36th Avenue
The Answer Is Chocolate
My Turn for Us 
Sweet Bella Roos
Domestic Superhero
Craftberry Bush

StoneGable 

Tidy Mom

Six Sisters' Stuff
Barnes & Noodles

Congratulations to Elise of Paint Chips & Frosting for winning the 4-pack Dak's Spice Blends Giveaway!  I hope you enjoy them Elise!

Pink Lemonade Sprinkle Cookies

I made these recently for our bible study, and they were a perfect addition to the night!  They are just sweet enough.  I came up with my own idea for the icing, but if you really want that pink lemonade taste, you can also use the Pillsbury Pink Lemonade Icing.

* And don't forget, I will be picking a winner for the my memories giveaway on Sunday!  But it you can't wait until then to use this great software for blog banners, digital scrapbooking layouts and DIY photobooks, click on the banner on my sidebar and use the coupon code:  STMMMS40882 for $10 off the my memories suite software and $10 towards the my memories online store!

Here are the parties where I linked up this recipe:

Ladybird Lan

The Best Blog Recipes
Be Different, Act Normal
The Gingerbread Blog
Polka Dot Pretties
What's Cooking With Ruthie
Cheerios & Lattes
Your Homebased Mom

Dear Lillie

Hun...What's for Dinner 
Shaken Together
 

Pink Lemonade Sprinkle Cookies

Total Time: 25 min

Prep: 15

Cook: 8-10 min

Yield: 12 large cookies/24 small cookies

Ingredients

1 box of Pillsbury Pink Lemonade Premium Cookie mix

½ cup butter

1 egg

Sprinkles

1 cup of white chocolate chips

Directions

1. Preheat the oven to 375°F

2. Melt the butter for about 20 seconds.  Add the cookie mix, butter and egg into a medium sized mixing bowl.  Use a hand mixer or a whisk and mix well.

3. Place tablespoon sized cookies about 2 inches apart on an ungreased cookie sheet.

4. Bake the cookies for 8-10 minutes.  Take them out and let them cool for 5 minutes.  With a spatula, gently move the cookies from to a cooling tray and let them cool about 5 more minutes.

5. While the cookie are cooling, melt the white chocolate chips in the microwave for about 20-25 seconds.  Keep an eye on them to make sure they don’t burn.

5. Remove the chips and stir them quickly to completely melt them.  Cover each cookie with the amount you would like and lastly, add sprinkles!

St. Patrick's Day Bundt Cake

I love baking for the holidays, and with today being St. Patrick's Day, I couldn't resist!  I found this recipe on Love From the Oven, so thank you so much Christi for the wonderful idea!  And if you like this recipe, you should check out Love From the Oven  for other great dessert ideas!

St. Patrick’s Day Bundt Cake

Total Time: 1 hr 15 min

Prep: 40

Cook: 35-45 min

Yield: 8-12

Ingredients

1 box of Betty Crocker® SuperMoist® French Vanilla cake mix

1 cup of water

½ cup of vegetable oil

3 eggs

Green food coloring

1 (12 oz) can Betty Crocker® Whipped Butter Cream Frosting

Sprinkles (Optional)

Directions

1. Heat the oven to 325°F. Generously grease a 12-cup tube cake pan and set aside.

2. Make the cake batter as directed on the box.

3. Measure 1 cup of the batter and pour it into a bowl. Add a few drops of the green food coloring and mix well until the batters turns a pastel green. Pour another cup of the batter into a different bowl and add more green food coloring. Mix well until it turns an emerald green.

4. Pour the emerald green cake mix into the bottom of the greased pan. Carefully pour the white batter over the emerald green batter.  Then slowly pour the pastel green batter over the white batter.

*Tip: The pastel green batter does not need to completely cover the white batter. It looks better if it just forms a ring in the center of the white batter.

5. Bake as directed on box or until toothpick inserted in center comes out clean. (Each oven is different, but I baked mine for about 35 minutes.) Let the cake cool for about 5 minutes. Then turn the pan upside down onto a cooling rack that is placed over a sheet of wax paper. Allow the cake to cool completely, about 30 minutes.

6. Once the cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for about 15 seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

7. Then microwave one of the other bowls. Before drizzling, mix in a few drops of the green food coloring until it turns a pastel green. Drizzle it over the cake just as you did the white icing until it is completely used.

8. Repeat with the last bowl and make the icing an emerald green.

9. Coat the top of the cake with sprinkles while the icing is still warm so the sprinkles will stick. Set the cake aside to completely cool.

Do you have a St. Patrick's Day treat you make for you and your family?  Let me know about it!

Take a look at these great link parties where I also posted a link to this recipe!

Shoney's Strawberry Pie

If you are a lover of pies and fruit, then you will love this dessert!  It comes to us courtesy of a little restaurant called Shoney's...you might have heard of it.  Enjoy this treat that bursts with flavor!

Shoney’s Strawberry Pie

Total Time: 3 hrs 20 min

Prep: 20 min

Cook: 3 hrs

Yield: 6-8 slices

Ingredients

1 cup of sugar

3 heaping tablespoons of cornstarch

3 tablespoons of strawberry Jello mix (DO NOT use sugar free)

1 cup of water

1 pint of strawberries

1 Pillsbury graham cracker pie crust

Cool Whip (optional)

Directions

1. Combine the sugar, cornstarch, and dry gelatin mix in a pot over medium heat and stir until combined.

2. Add the water and cook until it turns thick and clear, stirring constantly to prevent from burning. Set aside to cool.

3. Cut the strawberries in half and arrange them on the pie crust.

4. When the Jello mix has cooled, pour it over the strawberries and refrigerate for 2 to 3 hours. Top it with whip cream if you desire.