Cinnamon Toast Crunch Cupcakes

This delicious twist to a classic cereal can make for yummy a treat or even a quick breakfast!

Ingredients

Cinnamon Cake:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

Vanilla Cake Mix (not white cake mix)

1 ½ teaspoon cinnamon

Cinnamon Toast Crunch Buttercream:

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup Cinnamon Toast Crunch powder (crush the cereal in a bag and then sift out 2/3 cup)

Directions

Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.

In a large bowl, gently combine eggs, oil, buttermilk and vanilla. Mix in sour cream.

Add cake mix and cinnamon and mix until smooth.

Stir in lightly crushed cereal.

Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.

In a separate bowl, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.

Spread iciing onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.




courtesy of sarah collie:)

Peanut Butter Chocolate Chunk Cookies with Oats

Ingredients:
1/2 cup butter or margarine, softened (one stick)
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6oz.) semisweet chocolate chunks or chips

Directions:
Preheat oven to 350°
In a mixing bowl, cream butter and sugars; beat in peanut butter, egg, and vanilla.
In a separate bowl, combine flour, oats, baking soda, and salt; stir in chocolate chunks or chips.
Drop by rounded tablespoonsful onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown.
Cool 1 minute before removing to wire rack.
Enjoy:)

Makes 2 dozen