Oreo Cream Filled Cupcakes

1 box of any chocolate cake mix ingredients according to cake mix package 1 package of oreos 1 package of cream cheese 1 container white frosting 1 zip lock bag Bake cupcakes according to cake mix package. Be sure to bake them at 325 degrees for 18-20 minutes. Cover them with foil and allow to cool for 15-20 minutes. Ground oreos in a food processor or in a bag with a mallot until oreos are finely ground. In a large bowl mix oreo and cream cheese until well blended. Once blended add in frosting and fold in to create a pretty white oreo frosting. Stamp a hole half way down the middle of each cupcake. Use the zip lock bag as a piping bag. Spoon frosting into the zip lock and squeeze frosting down and tie off the top of the bag making sure all of the air is out. With kitchen sizzors, cut the corner of the ziplock bag. Squeezing the bag, start piping the frosting down the hole in the cupcake and working your way up and around to frost each cupcake. Enjoy! Note: cupcakes will be dangerously good!!

Peanut Butter Nutella Cookies!

1/2 cup peanut butter
1/4 cup nutella
2 eggs (I use egg substitute because its healthier and makes a great cookie)
3/4 cups brown sugar
1 cup sugar
2 sticks room temperature butter (I like to use Challenge butter or similar)
1 teaspoon vanilla
2/1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package peanut butter chips

In a large mixer add peanut butter, nutella, butter, vanilla, and both sugars and mix on medium speed for 1 minute and then mix on medium high until very creamy and whipped looking. Reduce speed to low and add eggs one at a time. Once eggs are well mixed, turn speed ti medium high to allow it to reach the creamy and fluffy texture again. In a large bowl mix flour, salt, and baking soda. Mix well. Reduce speed to low again on mixer and slowly add the flour mixture one cup at a time. Once it is all well mixed in, add the peanut butter chips until well incorporated. Heat oven to 325 degrees. Place a heaping tablespoon of dough about an inch apart on a baking sheet and bake for 6-7 minutes. They may look soft still but if you like a soft cookie, take the cookies out after that 6-7 minutes and allow to sit for 10 minutes and they will develop the perfect texture and stay soft. If you like a crunchier cookie, bake them for 8-9 minutes. Enjoy!
This recipe makes about 36-48 cookies.

Peanut Butter and Jelly Cupcakes

This is a MUST try recipe!!

1 box of french vanilla or yellow cake mix
ingredients according to cake mix package
1/2 cup peanut butter
1 cup peanut butter chips
1/4 cup strawberry syrup (found in pancake section of store)
1 cup seedless strawberry jam
1 container of white frosting

Follow instructions on cake mix package and add peanut butter to the mixture. Once well mixed into the batter, fill cupcake tin 2/3 of the way full in each one. Take about a teaspoon of the strawberry syrup for each cupcake and pour in to each one. Then take a toothpick and kind of swirl the syrup around the batter to create a unique design. Bake at 325 degrees for 15-20 minutes. Take out of oven and cover with tin foil to allow to cool. By covering it, it allows the moisture to stay in and keep a really moist cake. In a medium bowl combine strawberry jam and frosting. Mix together well. Place a good heaping spoon of frosting on each cupcake then top with a sprinkle of the peanut butter chips. Enjoy!