Piping Buttercream Roses

These were so fun to make and i’m so happy that my mum, the teachers and parents loved them! Truly makes the hours mixing and baking and piping completely worth it! Used my favourite buttercream and cupcake recipe that you can find in multiple posts below. I’ve made these too many times to count and can never get sick of how they taste. Classic, simple and delightful. Hmm what should i try next, so many recipes so little time cash.


Reese’s Peanut Butter Cookies

Baked these delicious cookies yesterday! I’m not a huge fan of peanut butter so when i saw that this recipe included peanut butter in the cookies itself as well as Reese’s peanut butter cups i was a little worried about the peanut butter overload. Almost  stuck with just chocolate chip cookies but i decided to take a leap of faith, or a step of faith. The recipe said to add a whole cup of peanut butter but half was my limit. You don’t have to taste these cookies to know they’re sweet if you know how much sugar is in them. Frightened me a little to be honest, but i threw all caution to the wind with these ones. Crossed my fingers and my toes and hoped they wouldn’t turn out  either really sweet or really bitter. I even cut 1/2 a cup of semi-sweet chocolate chips just to be on the safe side.

Even so, i’m really happy with how these turned out. School is starting on Monday, oh horror. School means less time for baking and tv shows and time spent on traveling to school, being in school, and assignments. My mum is hosting a tea/open house at a new school, so i’ll be baking about 40 cupcakes for it this Saturday. Pretty excited to be baking for something other than my tummy.

Recipe adapted from Real Mom Kitchen

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup peanut butter
  • 2 large eggs
  • 2 tsp vanilla essence
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 cup milk chocolate chips
  • Mini Reese’s peanut butter cups, each cut into 4 pieces

Preheat oven to 175°C

1. Add flour, baking soda and salt into a bowl and set aside.

2. With an electric mixer, cream sugar, brown sugar, butter and peanut butter. Add eggs one at a time, mixing well after each addition, followed by vanilla essence.

3. Add in flour mixture, half at a time. Fold in chocolate chips.

4. Using an ice cream scoop, scoop dough onto wax paper. I filled my ice cream scoop about half way, i didn’t make the cookies too big and each cookie could fit about 3 -4 pieces of Reese’s chocolates. You also want the cookies to be thick enough so that when you press the chocolates in they wouldn’t make a hole in the bottom of them. Bake for 12 minutes.

5. Remove cookies from the oven and as they are cooling, lightly press the cut pieces of Reese’s chocolate on the top of each cookie. Let them cool for awhile before removing them off the wax paper.

Enjoyed munching on these delicious treats while waiting for the 200m women’s finals to start! #Olympicfever