Nothing beats homemade peanut butter frosting when it comes to cupcakes. Nothing! At least that’s my honest opinion! This peanut butter frosting is easy-to-make, creamy, fluffy and easy to spread on your cooled cupcakes. It’s my go-to recipe and will yield approximately 2 cups of frosting. You can double the ingredients to make a double-batch if needed.

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Creamy Peanut Butter Frosting Recipe for Cupcakes

1 cup creamy peanut butter
1/2 cup butter (not margarine), softened
2 cups confectioners’ sugar
3-4 tablespoons milk

In a large mixing bowl beat together the creamy peanut butter and the softened butter until creamy and smooth. Gradually beat-in the confectioners’ sugar. I like to to a little bit as a time…beating between each addition. It will get thick. You’ll want to add-in 1 tablespoon at a time of milk. This will help you to get the right consistency with the frosting. Beat until the frosting is thick but yet spreadable.

Spread the peanut butter frosting on top of each cupcake using a butter knife or pipe it through a decorator’s frosting bag. You can add a little or a lot ontop of the cupcakes. It’s about your individual preference. Place cupcakes in an airtight container. I like to store them for 1-2 hours in the refrigerator which helps the frosting to set-up. You can then store them at room temperature if desired.

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Corn Chowder is one of those belly-filling homemade soups that my entire family enjoys. When I make this recipe I like to double-up on the ingredients, so that I have plenty for leftovers or to freeze for another day. Yes, this chowder freezes well when placed in a freezer-safe container. If you don’t have cheddar cheese and Monterey Jack cheese on-hand…you can certainly substitute with your preferred cheeses.

When serving, I like to serve it alongside homemade dinner rolls, cornbread and/or with artisan crackers.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

Homemade Corn Chowder Recipe

1 medium onion, finely chopped
1 Tbsp. olive oil
4 white potatoes, peeled and cubed
5 cups chicken broth
1/2 tsp. Selefina Greek Oregano
salt to taste
Selefina Ground Black Peppercorn to taste
1 can cream-style corn
1 can whole kernel corn, drained
1 fresh carrot, finely chopped or diced
1/2 cup heavy cream
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese

Place the finely chopped onion in the pan with 1 Tbsp. Olive Oil. Simmer until the onion is transparent, about 5 minutes. Mix in the cubed white potatoes and cook until they’re half-done. Stir in the chicken broth and season with oregano, salt, and ground black pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft, about 20 minutes.

Pour in cream-style corn, whole kernel corn and the finely chopped carrot. Cover and simmer over medium heat for about 10 minutes. Remove lid. Stir in the heavy cream, Cheddar cheese, and Monterey Jack cheese. Place the lid back onto the pan. Turn the heat to low and simmer for an additional 8-10 minutes or until the cheese has melted. Everything should be bubbly but not boiling. Remove from heat. Let sit for 5 minutes before serving.

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