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It’s Peanut Butter Jelly Time!

21 Feb


There’s something so nostalgic about a peanut butter & jelly sandwich. It was my favorite packed lunch growing up and was ecstatic when my mom packed one as my lunch growing up. Peanut butter and jelly cupcakes are a nice trip back into your childhood days … in cupcake form.


For someone who is an absolute cupcake lover, it’s been quite a while since I made cupcakes “just because”.  Until yesterday, I couldn’t remember the last time I baked cupcakes that weren’t for a particular event (birthday, bake sale, holiday, etc) and knew time was well over due.


Ingredients — Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2/3 cup creamy peanut butter
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3/4 cup coarsely chopped salted, roasted peanuts


  • Preheat to 375 degrees F. Line cupcake pans with liners
  • In a small bowl, whisk flour, baking soda, baking powder and salt; set aside
  • In a separate bowl, cream butter and sugar until light and fluffy. Reduce speed to low and mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
  • Bake for about 19-22 minutes or until golden.SONY DSC

Ingredients — Frosting

  • ½ cup butter, softened
  •  1 cup creamy peanut butter
  • 1 tablespoons vanilla
  • 2 table spoons milk, or as needed
  •  2 cups powdered sugar


  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer
  • Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable
  • Add vanilla
  • Beat for at least 3 minutes, or until fluffy
  • Spread onto cooled cupcakes
  • Decorate with a dollop of jelly and crushed peanuts


The flavors that mimic and recreate my childhood and current cupcake baking love are paired together to construct a treat that brings us all back to the days of our youth.

xo, ff

Last Minute Touches*

24 Dec

Wow, I can’t believe it’s already Christmas! Merry Christmas Eve! Like many of you, I’ve been baking, shopping, and running around like a crazy Christmas elf to ensure things are perfect for the holiday.

We had a cookie swap at work a few weeks ago and I was pressed for time, so I baked reindeer sugar cookies. Festive, tasty, and quick to make. My kind of cookie.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

-Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

-In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

-Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.


Nutella Frosting–Ingredients
1 stick softened butter
4 cups powedered sugar
3 tablespoons Nutella (hazelnut spread)

-Cream butter
-Add in Nutella
-Slowly add in powdered sugar

If you’re headed to family’s house to spend Christmas Eve, be sure to bake these cookies. There’s still time!

Merry Christmas!

xo, ff

Christmas Cookie Swap*

16 Dec

SONY DSCWe had a cookie swap at work last week and all of the cookies I came home with were just so tasty that I couldn’t resist sharing with you all. There’s nothing better than a good ol’ fashioned cookie swap–and we sure did have a grand time.

SONY DSCEnjoying homemade Christmas baking is highlight of the season for many of us, but making many different treats from scratch can be time consuming and a lot of work. Stock your freezer with an assortment of cookies, bars, and all things delicious by hosting a cookie exchange! We each baked 6 dozen cookies and come home with a hefty plate with an assortment of cookies. Successful in my book!


The cookies everyone baked were peanut butter kiss cookies, hot chocolate cookies, thumb-print cookies, pecan bars, shortbread cookies, oreo truffles (not in the photographed–these didn’t make it home ;x. So tasty!), and reindeer sugar cookies (post to come)

What are your favorite Christmas cookies to make?

xo, ff

Turkey Day Treats*

21 Nov

Ah, it’s already Thanksgiving eve. Almost time to enjoy a little turkey, a little football, a little togetherness. I totally dig Thanksgiving … and diggin in! I enjoy it all, but there is a special place in my heart for dessert. Yum! I’ve been baking like crazy and coming up with new recipes, but check out recipes I’ve been drooling over.

Chocolate Pear Tart from Just. One. More. Bite.

Plum crumble bars from the Cilantropist

Peach & Cinnamon cobbler from Dean Bros.

Candy apple pie from The Kitchn

The best part? It’s not too late to make these!

What are you favorite Thanksgiving desserts?

xo, frillyfab

Rolo Turtles*

12 Nov

Hi there! I know, I know … I truly apologize for the lack of posts lately. I’ve been in the process of moving and to say it lightly, apparently I had more stuff than I imagined! Yikes! Getting settled into my new place, on top of work, made things a little hectic over here, but don’t fret, I’m making it a priority to return to my normal posting routine.

More importantly, I come bearing treats. So you can’t be too upset on the lack of posts, right? Didn’t think so. Not having power for a few days after Hurricane Sandy didn’t really appease my urge to bake … luckily, I had all of the ingredients on hand to make rolo turtle pretzels. These are the best 5 minute sweet fix you’ll ever have. Trust me.

-Rolo candies
-Halved Pecans

Pre-heat oven to 350 degrees. Place pretzels flat down on a baking sheet*. Place rolos on pretzels and place in oven for 5 mins or until hints of melting. Remove from oven and press pecan halves into melted rolos. Let cool for 20 minutes.

*I didn’t have power, so I wasn’t able to use my oven, so I just pressed the pecans into the rolos after them sitting out for a few hours.

This simple recipe is perfect for a party and look fabulous in a candy dish. However, they might not make it to the candy dish …

The soft, gooey rolo mixed with the salty, crunchy pretzel is heavenly on it’s own, but when topped with pecans, holy amazeballs!

xo, frillyfabulous

Satisfy Your Hunger

17 Sep

What better way to start your Monday than with cupcakes? I can’t think of one either. After an entirely too long of a trip down the candy isle the other day, I’ve been on this huge candy-bar dessert kick lately. With a ridiculous amount of snickers bars finding their way to my cart, I knew something must be done with them. Snickers and a cupcake? Heck to the yes.

Ingredients — Cupcakes
-3/4 cup butter, softened
-1 2/3 cup sugar
-3 eggs
-1 tsp vanilla
-2 cups all-purpose flour
-2/3 cups cocoa powder
-1 1/4 tsp baking soda
-1 tsp salt
-1/4 tsp baking powder
-1 1/3 cup water
-2 teaspoons Torani Salted Caramel syrup (Optional)

Heat oven to 350 degrees. Grease 2 9-inch round cake pans or line cupcake tins with paper liners.
Combine butter, sugar, eggs, salted caramel syrup, and vanilla in a large mixing bowl and mix on high for 3 minutes. Stir together cocoa powder, baking soda, salt, and baking powder. Add to the butter mixture alternately with the water, beating until well blended. Bake 20-25 minutes or until a tester comes out clean

Ingredients — Frosting
-2 sticks butter, softened
-6 cups powdered sugar
-1 teaspoon vanilla extract
-1 tablespoon salted caramel Torani syrup
-2 tablespoons caramel sauce

Beat butter until creamed. Add vanilla and caramel syrup. Slowly add in powdered sugar. Incorporate caramel sauce

Chocolate cake + salted caramel sauce + caramel buttercream + Snickers = A truly decadent cupcake explosion.

Now stop drooling and get your butt over here and eat them because I’ve got entirely too many tempting cupcakes on the counter…

Fun Fact Of the Day: Over 15 million Snickers bars are manufactured everyday. Holy sugar high!

Happy Monday!

xo, frillyfab

Chocolate Chip Cookie Brownie Cupcakes*

4 Sep

It’s not officially Fall, but in my mind, this past weekend marked the unofficial official start of the Fall season. As much as I adore summer, I don’t get the chance to bake as much as I would like to during the summer months. It’s too hot, I’m catching some rays, spending the day outdoors … the list goes on. One of my favorite things about Fall (it’s a long list ahh) is getting back to my routine of weekend baking. Baking is my therapy. It’s what keeps me sane and what melts away the stress that builds throughout the week. I start back on my full-blown baking frenzy around this time of year and this weekend was the kickoff. Not so lucky for my friends and family that I pawn my baked goods onto. Sorry guys! (Not sorry)

I apologize for the unoriginal title. But I mean, a dessert that has chocolate chip cookies, brownies, and cupcakes?! … you don’t really need an original title. They’re that delicious.

-1 1/4 sticks butter
-1 1/4 cups sugar
-3/4 cups plus 2 Tablespoons cocoa powder
-1/4 teaspoon salt
-2 teaspoons vanilla
-2 eggs
-1/2 cup flour
-your favorite pre-made cookie dough (shh, our secret! )

On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Drop in eggs one at a time. Stir in vanilla. Combine flour.

As if they weren’t already amazing, I frosted these little pieces of heaven with cookie dough frosting. Chocolate chip cookies baked inside of brownie cupcakes topped with cookie dough frosting? Holy amaze-balls!

What better way to start your Tuesday?

xo, ff

Olympic Fever

6 Aug

If there were such thing as Olympic fever, then I’m pretty sure I’d have it. I’m not sure what it is this year, but I’m all about keeping up-to-date with the Olympics. I’ve stayed up way past my bedtime for the past week eager to see if USA wins another medal. I know, I know, I can just look it up online, as there’s plenty of spoiler alerts, but nothing beats watching the athletes in action.

In Sunday’s post, I wrote about taking time to yourself and doing things that make you truly happy. Baking is what makes me truly happy … Throw in a dash of the Olympics and I’m one jolly girl.

I made a vanilla/vanilla cupcake, because what else scream American then the traditional Vanilla/Vanilla cupcake combo? Yeah, I couldn’t think of any other either.

Ingredients — Cupcake
-2 cups flour
-1/2 teaspoon salt
-2 teaspoons baking powder
-1/2 cup butter, softened
-3/4 cup sugar
-2 eggs
-1 cup milk
-1 teaspoon vanilla extract

-Preheat oven to 350f and line cupcake cups with liners
-Cream butter and sugar until light and fluffy
-Beat in eggs one at a time
-Add flour (mixed with baking powder and salt) alternating with milk beat well
-Stir in vanilla
-Bake for 15 minutes

Ingredients — Frosting
-1/2 cup butter, softened
-1 tablespoon vanilla extract
-1 tablespoon milk
-3 cups powdered sugar

-Beat butter on medium
-Add in powdered sugar, milk, and vanilla

What I love most about these cupcakes? There was no pressure to make these perfect. The heat and humidity were certainly not working in my favor and my frosting completely melted within seconds, but I was still overjoyed. I hadn’t baked in what seems like months, so just the chance to create something was good enough in my book.

Are you guys just as obsessed with the Olympics? What’s your favorite sport to watch?

xo, frillyfabulous

Chocolate Peanut Butter Heaven

10 Jul

*image from Smitten Kitchen

You’re going to drool over this recipe today. Keep reading … trust me, you’ll thank me later.

Boyfriend has been feeling a little under the whether lately (injured foot & ear infections … yuck!) and since I’m the culprit of his injuries and sickness (gym sessions and pool time I guess aren’t ideal for the accident prone … ) I knew I had to make it up to him somehow. Now, if you know G, you know the way to his heart is by talking about the newest computer technologies (major yawn!) or by filling him with chocolate. Clearly, I chose the latter of the two. Not only is he a sucker for anything chocolate, but if his meal isn’t smothered in sour cream, well, then he’s not a happy camper. Which is why when I came across this chocolate sour cake recipe on Smitten Kitchen, I knew I had to act on it (and because I was practically licking the screen after looking at the pictures).

You can’t go wrong with chocolate and peanut butter, right?! Anything containing chocolate or peanut butter is an instant win in my book. This cake certainly did not disappoint. The mild chocolate flavor from the cake is accented beautifully with the creamy peanut butter frosting. Just a wee bit more time involved in baking this cake but……sooooo well worth it. Boyfriend approved and I’m sure is feeling a tad bit better now that he’s gotten his chocolate (and sour cream!) fill for the day.

It’s a peanut butter cup lovers, dream cake! Possibly the best cake EVER. Your tastebuds will feel like they took a detour and ended up in paradise. No really, it’s that amazing! The cake is extremely rich, so be sure to have a huge glass of milk handy

    Chocolate Sour Cream Cake

-2 cups all-purpose flour
-2 1/2 cups sugar
-3/4 cup unsweetened cocoa powder, preferably Dutch process
-2 teaspoons baking soda
-1 teaspoon salt
-1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
-1 cup sour cream
-1 1/2 cups water
-2 tablespoons distilled white vinegar
-1 teaspoon vanilla extract
-2 eggs

-Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

-Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Place cakes onto wire racks, carefully peel off the paper liners, and let cool completely.

    Peanut Butter Frosting

-10 ounces cream cheese, at room temperature
-1 stick (4 ounces) unsalted butter, at room temperature
-5 cups confectioners’ sugar, sifted
-2/3 cup smooth peanut butter

-In a large bowl beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

-Add the peanut butter and beat until thoroughly blended.

    Chocolate-Peanut Butter Glaze

-8 ounces semisweet chocolate, coarsely chopped
-3 tablespoons smooth peanut butter
-2 tablespoons light corn syrup
-1/2 cup half-and-half

-In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

-Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

*all recipes from incredibly talented Smitten Kitchen

xox, frillyfabulous

Ridiculously Tasty Chippers

9 Jul

I planned on sharing a delicious weekend breakfast recipe with you all today, but things don’t always go as planned. I so wish they did though! I worked much later than I expected last night and by the time I came home, the only thing that was on my mind was my comfy bed, which left no time for baking my special Saturday treat to share with you all.

I knew I couldn’t leave you without a tasty weekend recipe and while mousing through photos I’ve taken recently, I found pictures of my chocolate chipper ice cream sandwiches! Now, I’ve been holding off on sharing this recipe with you, because as you can see, the photos I took are not the most appealing. Actually, they’re down right horrific … but that’s what adds charm, right?! Yeah, lets go with that! Well whether they look appetizing in the photos or not, they are ridiculously tasty (really, really, ridiculously tasty).

When I was growing up when you asked for an ice cream sandwich from the ice cream truck man, you were presented with a layer of vanilla ice cream sandwiches between two chocolate “cookies”. Can you even call those things cookies? In my kid brain any chocolate was better then no chocolate, so if you handed me one, I’d unquestionably eat it, but they were far from my favorite. I remember tasting a Toll House cookie sandwich and since then have never looked at a “traditional” ice cream sandwich again. My weakness for chocolate chip cookies is probably what got me hooked. Ever since then I’ve been recreating this little gem at home for a quick summer time dessert.

If you haven’t noticed, I like recipes that are flexible. Recipes that you can customize with your favorite ingredients and always have a mouth-watering treat … that is why I love cookie sandwiches! The combinations are endless! This time around, I sandwiched mud pie ice cream between two chocolate chip cookies. YUM!

Easy to make, this chilled delight is perfect for enjoying summer fun in the sun. All it takes is a batch of freshly baked cookies (you can even buy them already made, I won’t judge) and your favorite ice cream!

Check back in the morning for a recipe you’ll have to have! (I promise to have appealing pictures this time!)

xox, frillyfab


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