Brownie Cupcakes with Peanut Butter Frosting

It's been forever since I've baked anything for fun. I made some food for Jacob's dedication a few months ago, and made some lactation cookies, but other than that, nothing.

I recently got some new silicone baking molds, so I decided to make something fun and new with them.

I started with a box of brownies. I made them as directed on the box, and scooped them into the molds.

I baked them for about 28 minutes at 350 degrees.

I let them cool for a few minutes, and took them out of the molds. While they were cooling, I mixed up the frosting, which is from this pin.

{I chose to garnish them with a chocolate and peanut butter chip}

INGREDIENTS:
Brownie:

1 box brownie mix

ingredients listed on box

Frosting:
3/4 stick of butter softened
1/2 cup creamy peanut butter
1 package of cream cheese softened
1 teaspoon vanilla
2 cups confectioners’ sugar
2 tbs milk

DIRECTIONS:
Make brownies as directed on box. Bake at 350 degrees for 25-30 minutes.
Beat together: softened butter, peanut butter, cream cheese and vanilla until smooth and fluffy. Add confectioners’ sugar and milk and beat at medium speed. Increase speed to medium-high; and beat about 2 minutes or until fluffy.

Makes about 3 cups (I had enough for about 18 cupcakes, and still have plenty left!)

Chocolate Covered Strawberries

Valentine's Day is around the corner! What better to have than Chocolate Covered Strawberries!?

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

--

Level:

Intermediate

Serves:

1 pound chocolate covered strawberries

Ingredients

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

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Recipe Source