{Peanut Butter & Jelly Cupcakes}

This cupcake has little pockets of grape jelly. The cupcake itself is moist and toothsome, and the chunky peanut butter frosting is smooth and rich without being cloyingly sweet.

This recipe for PBJ cupcakes is from Buttercup Bakes at Home.

PB&J Cupcakes

Makes: 12 to 14 cupcakes

Ingredients:

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup sugar
* 2 large eggs, room temperature
* 3/4 cup milk
* 2 teaspoons vanilla extract
* 1 cup grape jelly
* Chunky Peanut Butter Frosting (see recipe below)
* Coarsely chopped peanuts or crushed peanut butter cups, for garnish

Directions:

1. Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
2. Sift the flour, baking powder, and salt into a medium bowl. Set aside.
3. In the bowl of an electric mixer, cream the butter and sugar on medium speed until fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the milk. Add the vanilla.
4. Spoon the batter into the prepared cups until each is about two-thirds full. Bake 20 to 22 minutes or until the tops spring back when lightly touched. Let cupcakes cool in pans for 10 minutes. Remove from pans, and allow to cool completely on a wire rack.
5. When cupcakes are thoroughly cool, fill a squeeze bottle with jelly, and then invert the tip of the bottle into the center of a cooled cupcake. Carefully squeeze about 1 tablespoon jelly into center of cupcake. Repeat with remaining cupcakes. Frost with Chunky Peanut Butter Frosting, and garnish with roasted salted peanuts or crushed peanut butter cups.

Chunky Peanut Butter Frosting:

Makes: 2 1/2 cups (enough to frost 14 cupcakes)

Ingredients:

* 1/4 cup (1/2 stick) unsalted butter, softened
* 3/4 cup chunky peanut butter
* 4 ounces cream cheese, softened
* 2 cups confectioners' sugar
* 1/2 tablespoon milk (a few drops more if needed)

Directions:

1. In a large bowl, beat the butter, peanut butter, and cream cheese in the bowl of an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
2. On low speed, slowly add 1 cup sugar, then a few drops milk. Increase mixer speed to medium-high, and mix thoroughly. Add remaining sugar and a few more drops milk if necessary.
3. Increase mixer speed to high, and mix until frosting is fluffy and reaches a good spreading consistency. Use immediately.

{Peanut Butter & Jelly Cookies}

Ingredients:

* ¾ cup granular sugar substitute
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup creamy trans-fat-free peanut butter
* 1 teaspoon baking soda
* ¼ cup sugar-free jam, any flavor

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes.
3. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
4. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation.
5. Fill each indentation with 1/2 teaspoon jam.
6. Bake until lightly browned on the bottom, 12 to 14 minutes.
7. Transfer to a wire rack to cool completely.

{Peanut Butter Playdough}

Ingredients:

* 1 cup Peanut Butter
* 2/3 to 1 cup nonfat dry milk
* 2 tablespoons of honey

Directions:

1. Mix all the ingredients in a bowl.

2. Add enough powdered milk to make the mixture dry enough to handle.

3. Shape into balls.

Don't worry if they would like a taste. It's all edible.