Homemade Nutter Butters

Homemade Nutter Butters

Cookies:

1 cup butter, room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
approx 1/3 cup extra sugar for rolling 

Filling:
1 cup butter, room temperature
1 cup creamy peanut butter, room temperature
4 cups powdered sugar
2-3 tablespoons milk

Cookies:
In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.

Preheat oven to 375°
Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

Filling:
In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

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These were quite delicious:)

Spring Blog Sale!!

Email me at ajcrazies@gmail.com or comment on this post if you'd like any of these things, which I have left from our spring bazaar.  Shipping will be extra.

Diaper Bag - $35

Diaper Bag - $35

Cross-Body Bag - $16

Little Girl Ruched Center Bag - $8

Tea-dyed Long sleeve baby onesies w/ Lace - size 3-6 months - $5.25 each

Hot Pad - $4.00

Hot Pad - $4.00

Hot Pad - $4.00

Hot Pad - $4.00

Hot Pad - $4.00

(Camera SOLD) Bird Key Chains - $3.00 each

"Good-bye" is not Forever

Pappa & Grandma w/ Hunter in May of 2008 - they looked so happy in this picture:)



Memories pouring back.  Pappa coming out to the van after Saturday night sauna to knock on our window's, telling us good-bye.  Grandma always feeding us with her yummy treats and giving us juice after sauna.  Of staying the night and making our very own package of jello and perhaps going to the book store.  Going for supper and eating a delicious meal Grandma had prepared.  Playing "stiff" with Pappa - it was hard, but so much fun!  Pappa doing stuff out in the woods, keeping the trails we ran around and played on nice and clean.  Bringing Pappa & Grandma to Centerville on Sunday morning's so he could preach there.  What a beautiful testimony of earthly love they have left us - they had a love that lasted for many years and grew - and you could see the love they had for each other!  And the testimony they left of our Heavenly Father's love - and now they are both together in Heaven, kneeling at the feet of Jesus, at the the throne of God.  Together forever with each other and God, and with many who have gone on before.  And all the pains and cares of this world are gone - they are no longer in physical pain and are enjoying the peace that surrounds them there, all earthly cares forgotten and singing forever with Jesus!  How beautiful it is!  Grandma can see again - her eyes have been made whole.  Pappa no longer needs dialysis - he is made whole.  They are both made whole - all their frailness and hardships are gone.  And while it yet is hard for us here left below - "Good-bye" is not forever . . . Someday we can join them on the eternal shore's of glory and we will never have to say "Good-bye" again.  How beautiful it is!

Grandma joined Pappa in eternal glory early this morning.

Baked Mini Cake Donut (Holes) w/ Maple Glaze

Baked Mini Cake Doughnuts

1 1/4 cups all purpose flour

1/2 cup granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon lemon juice, mixed and set aside)

1 egg, lightly beaten

1 1/2 Tablespoons butter, melted

Preheat oven to 425*F.  Spray mini doughnut pan or mini muffin pan with nonstick cooking spray.

In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.

Add buttermilk, egg, and butter and stir until just combined.

Fill each doughnut cup or muffin cup approximately 1/3- 1/2 full.  The batter will rise quite a bit during baking.

Bake 4-6 minutes or until the top of the doughnuts spring back when touched.

 Cool in pan 1-2 minutes, then transfer to a cooling rack.

Maple Glaze

1 cup powdered sugar

2 Tablespoons milk

1 teaspoon pure maple extract

In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.  Use immediately to glaze doughnuts.  Dip each doughnut in glaze.  If there's extra glaze, you can dribble it over the top.



These were pretty good when I had them fresh, but the next morning they were better.  I suppose sitting in a closed up container with frosting on them probably moistened them up a little bit.

Have a wonderful day!

Caramel Apple Cinnamon Rolls Recipe

 

Caramel Apple Cinnamon Rolls

Sweet Dough

3 1/2 - 4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup milk
1/4 cup butter, at room temperature
1 egg, at room temperature

Apple Filling

2 cups apples, peeled, cored, and chopped
1 cup brown sugar
1/4 cup butter

 1 tablespoon cinnamon

Caramel Topping

1/2 cup brown sugar

2 tablespoons corn starch
1/2 cup light corn syrup
1/4 cup half -and-half or evaporated milk
1/4 cup butter, cubed

 1/4 teaspoon salt
1 egg, lightly beaten

Attach dough hook to stand mixer and in the mixer bowl combine 2 cups of flour, yeast, sugar, and salt. Heat milk in the microwave until lukewarm.  Add the warm milk, 1/4 cup butter, and egg to the flour mixture and mix at low speed until ingredients are combined, scraping sides of bowl frequently. Continue to add the remaining flour, 1/2 cup at a time until the dough begins to leave the sides of the bowl. Turn dough out onto lightly floured board and knead until it is smooth and elastic.  Spray bowl with cooking spray and place dough in bowl, turning once to bring greased side of dough up.  Cover and let rise in a warm place until double in size (about 1 hour).  Punch down dough, pull edges into center, and turn over in the bowl; let rise again until almost double in size (about 20 - 30 minutes).  While dough is rising, in a large saucepan combine filling ingredients and cook on medium heat for 15 - 20 minutes or until apples are tender; set aside and allow to cool.  Roll dough into 9" x 15" rectangle; spread filling over dough. Roll up tightly beginning at wide side and seal well by pinching edges of roll together.12. Spray 9" x 13" pan with cooking spray; cut rolls into 1" slices using a knife and place rolls in pan a little apart from each other.  Cover pan and let rise until double in bulk (about 20 - 30 minutes).  Bake at 375°F for 25 - 30 minutes or until golden brown and completely baked through.  To make caramel sauce, combine brown sugar and corn starch in a saucepan; add remaining ingredients and bring to a boil. Stirring continually cook until thickened, about 3 minutes.  Drizzle warm caramel sauce over warm rolls and serve.

 

They were delicious, but definitely best fresh and warm!  So have same family and friends over to enjoy some fresh caramel apple cinnamon rolls with you!

Have a wonderful day!

A New Lil' Brother: Tanner Richard

I'm excited I have a new little brother!!

Tanner Richard

Born on Sunday, February 3rd

5 lbs 12 oz

19 inches

A blessing sent from heaven!

Can't wait until he gets home:)

Have a wonderful day!

Cranberry Bliss Cookies Recipe

Cranberry Bliss Cookies

For the Cookies:

3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries

 

For the Frosting:
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted in the microwave
1 tsp. vanilla extract
2 cups powdered sugar

 

For the Topping:
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave

 

Preheat oven to 350 degrees F.

In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.

Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating in between to incorporate. Then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium, and continue beating until well-combined. Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)

Cover and refrigerate dough for at least 1 hour. Then place dough by rounded tablespoon-fulls onto a baking sheet.  Bake for 10-12 minutes, or until the cookies are lightly golden around the edge.  Transfer the cookies to a cooling rack until cool.  Wait until cookies reach room temperature before adding frosting and toppings.

Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined.  Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar. Mix until incorporated and smooth.  Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries and use a fork to drizzle on the topping, swishing it back and forth over the cookies. Store in the fridge.

These cookies were very delicious and a different kind of alternative of the Cranberry Bliss Bars.  Next I want to try to make the actual bars, as I've never made them before.

Have a wonderful day!!