I Smell Fall

I dislike cold weather, but I LOVE the comfort of cold weather food.  We had our first slightly chilly day last week.  So, of course food must match the weather.  I pulled out the crock pot and tossed this Loaded Potato Soup together in no time.  I was hungry all day long, smelling this in the house.

You Will Need:

4 Russet Potatoes (Peeled & Cubed)

4 Red Potatoes (Cubed)

1 Small Onion (Diced)

28 oz. Chicken Broth

1 c. Heavy Cream plus 1 c. Skim Milk OR 2 c. Half and Half

8 Slices Bacon (Cooked and Crumbled)

1 1/2 c. Shredded Cheddar Cheese

Chopped Green Onion

Combine first four ingredients in crock pot. Cook on high four hours or low eight hours.
Stir in cream and milk, cheese, green onion, and bacon. Cook in crockpot on high for 15-20 minutes to be sure everything is hot!
Garnish with additional cheese, onion, and sour cream if you want.
This was super easy and very yummy.

Peanut Butter Therapy

    Whoa... this completely has not gone as I had expected.  I started this blog, paid lots of attention to it for the first few days, and then I don't know.  How do people do this every day?  I can't find the time.  So much to do every day, so little time!  I have to tip my hat to all of the working mommys out there.  I have been on an extended maternity leave for four months and enjoyed every minute of it.  Turns out, my maternity leave is permanent.  I got canned.  But, that story is for a different day.  Today, we're talking about what to do when you're on the verge of insanity.  At least, what I do... BAKE!!  

     I know that sounds even more insane, but there's something therapeutic about baking to me.  I can get so caught up in the recipe, the anticipation of the final product, the aroma of something fresh in the oven.  I'm about to talk myself into whipping up something tonight!  

     Recently, I made Chocolate Peanut Butter Cup Cupcakes!!  They were a HUGE hit!  I combined at least four recipes into one.  I took what I liked from each one to make a final recipe.  Here's my version:

CUPCAKE:

1 1/4 c. All-purpose Flour

1 1/2 c. Sugar

3/4 c. Cocoa

1/2 Tbsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Salt

3 Eggs

3/4 c. Buttermilk*  (See substitution below)

1/4 c. Vegetable Oil

3/4 c.  Strong Coffee

1/2 Tbsp. Vanilla

24 Reese's Miniature Peanut Butter Cups  

Preheat oven to 350º.
In bowl, stir together dry ingredients; flour, sugar, cocoa, baking soda, baking powder, and salt.

In a separate bowl, whisk together remaining ingredients; eggs, buttermilk, oil, coffee, and vanilla.  All EXCEPT Reese's cups.

Using a mixer with paddle, gradually combine dry ingredients into liquid mixture.  Mix on medium speed for 30 seconds.  Be sure to scrape down the sides of the bowl.  Mix until well combined.  The batter will be thin and very wet.

Fill each muffin cup 3/4 full with the batter. 
Place 1 peanut butter cup in each.  
Bake 15-17 minutes.
Makes 24 cupcakes.
Allow to cool completely before frosting.

FROSTING:

1/2 c. Butter (softened)

1 c. Peanut Butter (Creamy, no crunchy)

8 oz. Cream Cheese (softened)

4 c. Powdered Sugar

1-2 Tbsp. Milk

Using paddle attachment on mixer, beat the butter until smooth.  Add softened cream cheese, beat.  Scrape down the sides.  Add peanut butter and beat until well mixed, scrape down the sides of the bowl.  Gradually add powdered sugar.  Mix until frosting is smooth.  Pour in milk, beat until desired consistency.

Put this yummy goodness on top of completely cooled cupcakes.

A big, cold glass of milk is recommended to go along with one of these babies.  They are soooo good.

*Don't have buttermilk in the fridge?  No one wants to run out for just one ingredient.  Substitute using 1 Tablespoon of vinegar or lemon juice to 1 cup of milk.  Easy Peasy!