banana cupcakes with peanut butter frosting

So, we had banana's. The obvious thing to do would be to make cupcakes. So, why not make delicious banana cupcakes with peanut butter frosting. I even added some chocolate chips for fun. Ohhhh yeah!

Keep in mind that I halved this recipe and got 7 cupcakes. Also, I would half if not 1/4 the frosting recipe because it makes a LOT.

Cupcakes:

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk


Frosting:

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

I'm not sure if I mentioned, but I'm going to school to become an EMT (eventually paramedic). I scheduled my ride-along today. That's where an ambulance lets you ride with them for a shift to see what it's like and how's it going. I'm pretty excited, but also insanely nervous. I'll let you know how it goes. Send me some mega good vibes!

Sweets and treats

I love candy.  Love love love love it!  However, I've been trying to not eat it as much as I used to.  I decided to try and evolve a candy into something so that I can get the candy and be more satisfied with just one.  I decided to settle on Rolo Cookies.  The original cookie uses a peanut better cookie with a rolo in the center, but I have family members allergic to peanut butter so I went with a normal sugar cookie (Though I'm SURE they would taste amazing with peanut butter).  You can use any sugar cookie recipe you'd like.  Once you've rolled it into a medium sized ball, push the rolo in the center and wrap it.  Make sure there is enough dough on the bottom so your rolo doesn't ooze out the bottom.

The last thing I've made recently (which is apparently also the best) would be these Peanut Butter Cup Bars.  Basically, an at home version of Reese's.  Also, WAY easier to make than buckeyes (ugh, rolling things in chocolate is not fun).

Peanut Butter Cup Bars

1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.

I would definitely recommend these!