Reeses Overload Cupcakes

CHOCOLATE CUPCAKES

1 1/2 cups all-purpose flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water  
6-8 reeses cups frozen & chopped

PEANUT BUTTER FROSTING 
1 cup butter, room temperature
2/3 cup creamy peanut butter 
2 - 2 1/2 cups confectioners sugar
2 Tablespoons milk
4-6 reeses cups frozen & chopped for topping 

Preheat oven to 350 degrees.
Fill cupcake tray with cupcake liners.

In a large mixing bowl, mix dry ingredients together with a wire whisk.
Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix slowly. It will be very liquid.
Slowly mix in chopped reeses.
Fill cupcake liners about 2/3 full.
Bake for 15-18 minutes until toothpick inserted comes out clean.
Allow cupcakes to cool completely.

FROSTING
Beat 1/2 cup butter and 2/3 cup peanut butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups confectioners sugar and mix until combined. Add 1 Tablespoon milk and mix until creamy and smooth. Ice cupcakes & top with chopped reeses.

Spicy Cashew Nuts

Just made these up right before Christmas and they were a hit!  I originally made them to have around for a snack while family was here.  Then I decided they would be great to place in mason jars, print some cute labels, & give as gifts.  I bought the smaller mason jars and they were perfect for gift giving and were so cute!  I will be adding these to the Pumpkin Bread gifts I make for my children's teachers every year.  The original recipe comes from Vegan in the Freezer.  I only did a small couple differences.

Ingredients
3 regular size cans cashews or 3 cups
2-3 tsp canola oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper powder
1/2 tsp paprika
1/2 tsp sea salt

Put the cashews in the crockpot.
Add the oil and stir.
Add the rest of the spices and mix thoroughly.
Cook on low 1 hour.
You can freeze these by putting them in a freezer bag or a freezer safe glass container but they will probably be gone very quickly.
They will keep in the refrigerator for 2 weeks and in the freezer for 2 months.

I love how the little jars turned out!

Lasagna Bites

A few weeks ago I made these for our annual Ladies Tea event at our church.  The recipe I kept seeing on pinterest was Lasagna Cups using a regular muffin pan but I wanted them for appetizers.  Of course I tweaked some ingredients to get what I wanted and still think I'd change a few things if I made them again.  They turned out really good in taste but I would prefer more crisp texture.  I think if only two layers of phyllo dough was placed in each muffin hole they might be more crisp on bottom.  Overall a good appetizer and good flavor!

Ingredients
10oz ricotta whole
1 egg
1 pkg frozen spinach, thawed & squeezed dry
1 1/2 tsp Italian seasoning
2 cup six blend Italian cheese
2 garlic cloves minced, & sautéed
1 cup Prego tomato basil sauce
Paula deans seasoning
Crushed red pepper flakes
1 roll phyllo dough
1 stick butter

Peel and mince fresh garlic.  Heat 1 tbsp butter in small pan on medium heat.  Add garlic, sprinkle with Paula deans and sauté about 5 minutes.
In large bowl mix ricotta, egg, Italian seasoning, garlic, cheese, & tomato basil.  Place bowl in fridge.
Melt remaining butter in dish.  Brush a mini muffin pan with butter.

Preheat oven to 375 degrees.
Unroll phyllo dough and cut one row of two inch squares.  You'll want to keep other dough covered with cling wrap or it will dry out.  Place three layers of two inch squares over mini muffin hole, turning each layer slightly to not have a complete three layered square.  Push squares down in hole.  Brush outer edges and inside with butter.  Repeat until all muffin holes are filled with dough.
Remove Italian mixture from fridge and scoop spoonfuls into dough.  Using remaining cheese place just enough over each mixture to cover.  Sprinkle with crushed red pepper.
Bake 18-22 minutes on bottom rack of oven.

These can be made ahead and frozen.  Simply prepare as directed above and allow to cool. Place in freezer zip lock bags and store in freezer.  Remove from freezer and lightly cover with foil.  Bake @ 425 degrees 15-20 minutes on bottom rack.  Uncover and bake about 5 more minutes.