Now that we're starting to get into Fall, that means more baking. Well, at least for most of the rest of the country, y'all are getting ready for Fall. From what I understand, Phoenix doesn't really start to cool off until about November ..... And it starts getting warm again in March. But hey, I'll take the heat over snow and cold any day! I really don't like it in case you couldn't tell! Y'all can have that mess. For awhile I'll be enjoying the cooler weather of Fall through y'all - through your blog posts or pictures and comments on social media! So be sure to share away! :)
Since it's September, my mind says it's Fall regardless of what the weather says outside. And I'm going with it. I'm turning my oven on even if it is still over 100°F ... because I'm a rebel like that.
If you need an easy treat, consider these Peanut Butter Cookie Cups with Nutella Mousse, you won't believe how easy they are! And yummy, too! Be forewarned, I made a double batch and it's a good thing I did, otherwise I might not have gotten any at all! Did I mention they were good?! Excuse me while I go eat another one before the kids finish them off!
Peanut Butter Cookie Cups with Nutella Mousse
Yield: 12 cookie cups
1 pkg. (14 oz.) Immaculate Baking Gluten- Free Peanut Butter Cookies
½ cup heavy whipping cream
¼ cup Nutella Hazelnut Spread
Preheat oven to 325°F. Grease the cavities of a standard muffin pan. Place one piece of cookie dough in each cavity. Bake for 16-18 minutes. Remove from the oven and immediately use the back of a spoon to press a small well into the center of each cookie. Allow to cool slightly.
Meanwhile, in a medium bowl, combine the heavy whipping cream and Nutella. Beat with an electric mixer until peaks form - somewhere between soft and stiff is good.
Carefully, remove the cookies from the muffin tin. You may need to go around them with a knife. Fill each cookie well with some of the Nutella mousse. Refrigerate for 2 hours to allow the mousse to set up. Cover and refrigerate any leftovers.