Lilypie Fourth Birthday tickers

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Thursday, September 29, 2011

Apple Peanut Butter Cookies

These were good, but since I am a chocolate lover it didn't quite hit the spot. However, for those of you who don't mind sweets even if they don't have chocolate this is still a great recipe! This recipe was found on the Taste of Home website.

1/2 cup shortening
1/2 cup peanut butter (chunky or creamy)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
1-1/2 cups all purpose flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup peeled and grated apples

1. in a large bowl, cream the shortening, peanut butter, and sugars until light and fluffy. beat in the egg and vanilla. combine the dry ingredients in a separate bowl; gradually add to the creamed mixture and mix well. stir in the apple.
2. place rounded tablespoons of dough on a greased baking sheet. Bake at 375 for 10-12 min or until golden brown.

Sunday, September 18, 2011

Elvis Cake (banana cake with peanut butter and chocolate icing)

(Banana Cake, with peanut butter frosting, and cocoa glaze)

Thank to my mom who mentioned to me that Elvis' favorite snack was toast bread with peanut butter, bananas, and chocolate on it. I looked it up online and found an Elvis Cake. I have always enjoyed the combo of peanut butter, chocolate and bananas, but never thought to try it this way until now. It was was gooood! :)

Cake mix:
2 Cups all purpose flour
1-1/2 cups white sugar
1/2 cup butter or shortening
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 eggs
2 mashed bananas
1/2 tsp cinnamon (optional)

Mix together the flour, baking powder and salt and set aside. In large bowl, cream sugar and butter or shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating until just combined. Finally stir in vanilla, mashed bananas, and cinnamon. Pour batter evenly into two greased 9 round baking pans. Bake at 350 for 35 min or until a wooden toothpick comes out clean when inserted into the center of the cake.

Peanut butter frosting:
2 sticks of butter, room temp.
1 cup smooth peanut butter
4 cups powdered sugar
up to 2 TB milk

In electric mixer cream together the butter and peanut butter until smooth. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.
(I cut this recipe in half and I had plenty to cover the cake and use some in the center.)

Cocoa Glaze:
2 TB butter
2 TB cocoa
2 TB water
1 cup powdered sugar
1/2 tsp vanilla

Melt butter in saucepan over low heat. Stir in cocoa and water. cook, stirring constantly, until mixture thickens. Do NOT boil. remove from heat. Whisk in powdered sugar gradually. Add vanilla and beat with whisk until smooth. Add additional water 1/2 tsp at a time until desired consistency is reached.
(I only had to add one 1/2 tsp extra water and it spread easily and went down the sides with no problem.)

I put peanut butter in the center (hard to see) and a few slices of banana in the center as well. 

Thursday, September 8, 2011

white cake with strawberry filling

This is a birthday cake I baked for the P.E. teacher at Gary's work....I made little cake balls for the kids but I didn't take pics because they weren't the prettiest looking. Don't know how in the world people get their cake balls so round and smooth looking and mine are so lumpy.
This was a white cake mix and I made from scratch a strawberry frosting for the center. On top I made a vanilla butter cream frosting. I drizzled chocolate candy coating over the cake and dipped a few strawberries and put them on the sides of the cake.

Monday, September 5, 2011

Cookie Dough Balls

If you LOVE cookie dough like I do, but don't want to risk salmonella poisoning than this is for you! It taste just like cookie dough but without the eggs in it!

1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1/2 min semisweet choc chips
1-1/2 lb choc candy coating

1. in a large bowl, cream the butter and brown sugar until light and fluffy. Beat in Vanilla. Gradually add flour, alternate with milk, beating well after each addition. Stir in choc chips.

2. with floured hands shape into 1 in balls; place on wax paper-lined sheets. Loosely cover and refrigerate for 1-2 hours or until firm. (Hint: I made into bigger balls because I didn't want to have to keep flouring my hands; once it hardens in the fridge you can tear apart into smaller balls without flouring your hands)

3. In a microwave or saucepan, melt choc candy coating; stir until smooth. dip balls into coating and place back on waxed paper. refrigerate until firm, about 15 min.