My sister is pregnant and I am determined to be the coolest Aunt ever. Saturday we threw her a baby shower and I got nostalgic. My sister practically grew up on ramen, reeses, corndogs, bagel pizza and poptarts. We were raised by my single mother and if we could microwave it, we ate it. Now, I am a much better cook and wanted to recreate her favorites.
The biggest hits were chocolate peanut butter cupcakes, with peanut butter frosting you could eat off a spoon and miniature corn dogs.
Love you sis! Here are a few of the recipes for everyone else:
Chocolate Peanut Butter Cupcakes
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1 teaspoon instant coffee granules
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
Bite Size Reese’s Candies
Preheat oven to 350. Cream sugar and butter in a large mixing bowl, then add the vanilla. Add eggs one at a time and beat until smooth. Sift dry ingredients in a separate bowl. Add 1/3 of dry mix to the butter sugar mixture, then add 1/3 of the boiling water. Repeat until combined. Separate mixture into lined cupcake tins. Place reese’s candies on top, and bake for 20-25 minutes. Makes 24.
2 cups Peanut Butter (Creamy)
1 cup Heavy Whipping Cream
10 Tablespoons Unsalted Butter
2 cups Powdered Sugar
1 1/2 teaspoon vanilla
Pinch of Salt
In a stand mixer, cream sugar with the butter. Add peanut butter, salt, and vanilla and continue beating until smooth. On high, add the cream and whip until smooth.
Place into a decorating bag and pipe onto the finished cupcakes. Top with a bite-size Reese’s candy.
Adapted from FoodNetwork
1 cup buttermilk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon hot paprika
8 hot dogs, cut into thirds
1 tablespoon black sesame seeds (optional)
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog third, about 1 inch deep; set aside.
Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 24 pieces. With your palms, roll each piece into a 6-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
Spray with pam and sprinkle with sesame seeds. Bake until golden, 15 minutes.