Peanut Butter and chocolate cookie cups

Peanut butter & chocolate cookie cups

¾ cup butter, soft (1 &1/2 sticks)

1/3 cup sugar

1 ½ cups flour

12 oz bag of peanut butter and chocolate chips

2 large eggs

14 oz can sweetened condensed milk

1 tsp. vanilla



Preheat oven to 350 degrees. Heavily grease mini-muffin pan (I just use pam butter spray).

Beat butter and sugar in mixer until creamy, add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball. You don’t have to be precise about this, I just eyeball it. Press into bottom and up the sides of muffin cup with wooden mini-cup depressor. Please 5 chocolate/peanut butter chips in each cup. Set aside.

Beat eggs in another bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Put mixture into muffin cups, covering the chips as best you can. I use a squeezable container with a tip on the end of it to do this. If you spill or go over…clean it up as it will burn in the oven. It is faster this way as well and less messy.

Bake for 15-18 minutes or until centers are puffed and edges are just beginning to brown. I have found that 17 minutes works great in my oven…but that’s just my oven. Remove from oven to wire rack. Gently run a knife around edges of cakes to loosen them. Let centers flatten. While still warm, place 5 more chocolate/peanut butter chips on top and let cool completely. With the tip of the knife, release the cakes from the muffin pan.

Enjoy!

If you have any questions, which is normal for this recipe…just call me!!

Kerry 801-554-6572

I would definitely do a test batch before I needed to have some for an occasion. They are simple to make but the first time you make them it may be confusing a bit. J

Coconut Cake-Kerry Lien

Coconut cake

6 eggs, separate yolks and whites in bowls

2 sticks butter

3 cups sugar

½ pt. sour cream (2 cups)

One full bottle shillings coconut extract

¼ tsp. baking soda

3 cups flour

Preheat oven to 325 degrees.

Mix all ingredients together in a blender with the exception of the egg whites. In another bowl, beat the egg whites until they are stiff and peaks form. Fold egg whites into other mixture and blend well. Grease and flour Bundt cake pan. Place batter in pan and shake to make level. Cook at 325 degrees for one hour and 15 minutes. I check on the cake every 30 minutes or so to make sure it isn’t overflowing or browning too much. If it’s browning on the top, place a sheet of foil over the cake. If you worry it’s browning too much on the bottom, place a sheet of foil below the pan. Don’t overfill the Bundt cake pan…this cake will rise quite a bit and I usually end up using a Bundt cake pan and a small bread pan for the batter…but that’s just my pans. The cake should be golden when done. Check with toothpick. I sometimes sprinkle a light glaze over the cake with coconut flakes, but usually it’s pretty good just by itself. Enjoy!!

If you have any questions, just call me!

Kerry 801-554-6572