Sweet Baked Life

my sweet journey through life…


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Peanut Butter and White Chocolate Blondie Pie

What’s your favorite kind of pie? Can I tempt you with a Peanut Butter and White Chocolate Blondie Pie? It’s fun and delicious and definitely my kinda pie! It has a wonderfully soft buttery base sprinkled with pretty peanut butter eggs and dotted with white chocolate chips! And perfect for any springtime celebration!

Peanut Butter White Chocolate Blondie Pie

Turns out my boys were away this past weekend, and when I ventured to the grocery store to pick up a few things to make for myself, I wandered around until I eventually ended up in the Easter aisle (no surprise there!). I spotted these adorable Spec-tacular Eggs — Peanut Butter M&M’s. Now mind you I have had my fair share of M&M’s whether they’re the plain, peanut, almond or pretzel, but I have never had the peanut butter kind before. And I love peanut butter!

Peanut Butter and White Chocolate Blondie Pie

This was my lucky day. You see I usually don’t bake with peanut butter as they guys don’t like it, but I saw a sweet and rare opportunity! I instantly picked up a bag and decided I would make a special treat that included these yummy morsels. Blondies. These would be great tossed into my basic blondie recipe. And I couldn’t wait to get home to make them! After getting all the ingredients ready, I reached for my baking pan. But at that instant something came over me, instead of baking my blondies in rectangular pan and slicing them into squares, I decided to change things up a bit and turn my blondies into a pie. And I’m so glad I did!Peanut Butter and White Chocolate Blondie Pie Peanut Butter & White Chocolate Blondie Pie

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (9.9 oz) bag M&M Peanut Butter Spec-tacular Eggs candy
1 cup white chocolate chips

Preheat your oven to 350 degrees. Generously spray a 8 or 9-inch glass pie plate with non-stick cooking spray and set aside.

In a medium bowl combine the flour, baking powder and salt and set aside.

Then, in a large bowl of an electric mixer with the paddle attachment, mix the butter and sugars on medium speed until well combined, about 2 minutes.  Add the eggs, one at a time, beating well after each addition then add the vanilla and mix until well combined. With the mixer on low-speed, gradually add the flour mixture and mix until just combined.  Remove bowl from mixer and add the peanut butter candy eggs and white chocolate chips and stir with a spoon until just combined. Pour the mixture into the prepared pie plate and spread evenly with a spatula.

Bake for 30-40 minutes, or until top is golden brown and set.  Cool on a rack before cutting.

Get ready to grab a slice of this Peanut Butter and White Chocolate Blondie Pie and enjoy the sweet tastes of the season!

Sheila


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Honey Vanilla Cupcakes

Spring has sprung…and you know what that means?  Pretty baked things to celebrate the season! So get ready to bite into these scrumptious pastel pink Honey Vanilla Cupcakes.

Honey Vanilla Cupcakes

And don’t you just love this vantage muffin tin?

Well, one of our neighbors is selling their house and they recently had an estate sale. I walked into the garage where they had all of their kitchen things neatly placed when my eyes immediately spotted two worn out and rustic muffin tins. I reached over and plucked them off the table and nonchalantly asked the guy manning the wares the price, “three dollars for both”, he said. SOLD!

I could not beat the price — best purchase in a long time! And don’t they look great next to the pretty pink frosting?

Pretty Honey Cupcakes

I quickly walked back to my house and knew exactly what I was going to make, right then and there! These Honey Vanilla Cupcakes start with a basic box cake mix which is dolled up with almond milk, melted butter and honey and then they’re frosted with a slathering of incredible light pink honey vanilla buttercream frosting.

Top these gems off with some pastel sprinkles and you’ll be set! Set for what, well to celebrate the season of course!

Pretty Honey Cupcakes

Honey Vanilla Cupcakes
(recipe by Sheila | Sweet Baked Life)

Cupcakes
1 box (15.25 oz.) white cake mix
1 cup almond milk
1/3 cup butter melted
3 large eggs
2 tablespoons honey
1 teaspoon pure vanilla extract

Frosting
1 box (16 oz.) confectioners sugar
1 cup unsalted butter, softened
1 tablespoon honey
1 teaspoon pure vanilla extract
2 tablespoons almond milk

Pastel sprinkles, for garnish

Heat your oven to 350 degrees. Line muffin pans with pretty liners and set aside. Note this recipe yields 18-24 cupcakes.

In a large bowl, add all of the ingredients for the cupcake batter. With a hand-held mixer, beat on medium speed for 2 minutes. Pour or spoon batter into prepared muffin pans and bake for about 18-20 minutes. Cool completely on a wire rack before frosting.

For the frosting: in a large bowl of an electric mixer, add sugar butter and honey and beat on high-speed until fluffy, slowly add the vanilla extract and milk. Note, if frosting is too thick add more milk or if too thin add more confectioners sugar. Frost cupcakes and sprinkle with pretty sprinkles.

Pretty Honey Cupcakes

These moist Honey Vanilla Cupcakes are perfect for Easter or any springtime celebration. Here’s to the spring and pretty things!

Sheila


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Robin’s Nest Coconut Chocolate Bites

Look what’s about to hatch just in time for Easter! It’s these adorable Robin’s Nest Coconut Chocolate Bites which taste simply incredible and will remind you of a beautiful springtime day!

So get ready for a happy adventure as you pop a few of these morsels into your mouth — your taste buds will do somersaults over the gooey decadent chocolate ganache surrounded by a perfectly crisp and slightly fluffy coconut nest. And the extra special treat will come from the crunch of the chocolate malt candy eggs. A combination you’ll love! And they’re super easy to make!

Robin's Nest Coconut Chocolate Bites

You see, I had this idea of what I wanted to make — something cute, sweet and yummy for Easter. Do you ever get that way?

So anyway, I knew I wanted to use my mini muffin tins to create the nest base, but could it be that you only needed to use just coconut to form the nest? Would it stay together as it cooked? I definitely had to look that up and a found a heavenly looking coconut crust by Martha Stewart. Ok, I decided, this will do and the rest of my spring fever imagination is history. You just combine a little butter and coconut and voila you’ve got the makings for a perfect coconut nest!

Robin's Nest Coconut Chocolate Bites

Then you chop of some of your favorite chocolate and give it a warm bath of heavy cream, let it rest and it turns into a thick rich chocolate ganache.

You then simply pour the chocolate into the crust nest, drop a few Whoppers Robin Eggs on top, pop them in the fridge and in about an hour you’ll be sharing them with your friends and family — or even co-workers! Can we say, a sweet masterpiece!  Love how these look and love how they taste even more!

Robin's Nest Coconut Chocolate Bites

Robin’s Nest – Coconut Chocolate Bites

1 (14 oz) bag sweetened shredded coconut
5 tablespoons unsalted butter, softened
8 oz. bitter-sweet chocolate, finely chopped
12 ox. semi-sweet chocolate,finely chopped
1-1/2 cups heavy whipping cream
1 bag Whopper Robin Egg candies

Turn you oven to 350 degrees. Prepare 4 mini muffin pans (each with 12 openings) with non stick cooking spray and set aside.

In a food processor combine about 1/3 of the coconut and the butter. Pulse for about 2-3 minutes until it forms a ball. Turn out into a large bowl and add the remaining 2/3 coconut. With your hands mix the coconut and butter mixture together until well incorporated.

Using a 1-inch cookie scoop, divide the coconut mixture among the 48 openings. With your fingers, press the coconut down to the bottom and up the sides to form the nest. Bake for about 15 minutes or until the rims begin to turn golden brown. Remove from oven and cool completely on a wire rack.

To make the chocolate filling, add the chopped chocolate to a large bowl. Then in a small saucepan, add the cream and over medium-low heat bring just a boil. Remove from heat and immediately pour over chocolate. Let sit for 10 minutes then stir until thick and creamy.

Slowly pour the chocolate mixture into the coconut nests. When done, add a couple of Whopper Robin Eggs to the top. Refrigerate for 1 hour or overnight. Bring to room temperature before serving.

Robin's Nest Coconut Chocolate Bites

Now you can create these beautiful Robin’s Nest Coconut Chocolate Bites at your home, and your Easter Party will shine with joy!

Sheila

(recipe adapted from Martha Stewart: New Pies and Tarts book, 2011)

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