Saturday, April 30, 2011
I didn't get up at 5am, but thanks to DVR, I saw it all.
Yes, her dress was amazing... you know what else was amazing?
OH. MY. GOODNESS!!!!
Check it out. Royal Wedding Cake
p.s. the Groom's cake was impressive too, but I am still in love with the wedding cake! Groom's cake
Tuesday, April 19, 2011
My sweet, dear friend Amanda (wife of Jordan from the last post) sends me recipes regularly. When this one showed up in my inbox I immediately printed it, and went to work.
It helped that it was Monday afternoon and I knew I could get rid of it at playgroup the next day.
Yes, I have an obsession with PB and chocolate. 80% of the desserts I star/save are pb and chocolate.
I undercooked this one a bit and it sunk in a little, but it was still amazing! (seems even after almost 2 years I still don’t have my oven down!)
Recipe was adapted from RecipeGirl
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don’t use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/4 cups chocolate chips
1/2 c. peanut butter chips
Preheat oven to 325 degrees F.
Grease a tube pan ( I used Wilton Cake Release)
In a medium bowl, mix together flour, baking powder, and salt; set aside.
In mixer, cream together peanut butter and butter.
Add dry ingredients a little at a time, beating just until incorporated.
Tap it a couple of times on the counter to shake out any hidden air pockets and get the batter level
Bake 1 hour and 20 minutes.
After an hour, check on the cake and make sure it isn’t browning too much- if it is, loosely cover with foil
Let cool for 20 mins and then remove from pan and let cool completely.
1 1/2 cups (sifted) powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter ( I actually ran out of creamy, so I used natural chunky and it was fine)
1/2 teaspoon vanilla extract
1/4 cup mini- chocolate chip
The glaze will set eventually, I let it set over night, but you could speed it up in the fridge.
This was rich and yummy and certainly will be made again.
Saturday, April 9, 2011
This recipe is from Matt's old roommate (actually his mom)
Matt loved when Jordan would make this and mentioned wanting it multiple times.
I finally broke down and asked Jordan for the recipe.
It is yummy! Even if I slightly over baked it.
Chocolate Chip Banana Bread
1/3 cup vegetable oil
1 1/2 cups mashed ripe bananas
1/2 teaspoon vanilla
2 1/3 cups Bisquick baking mix
1 cup sugar
1/2 cup chopped nuts (optional)
6 oz. chocolate chips
Heat oven to 350°.
Generously grease bottom of loaf pan, 9 x 5 x 3 inches (I used two, though after talking with Jordan, he said it should all fit in one.)
Add in all ingredients(except choc. chips) in mixer bowl and beat vigorously 1 minute.
Shake choc. chips in bag with a little bisquick so they don’t sink to the bottom of the batter
Add to bread
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. (My oven over cooked it when I did it for 55, I would start checking it around 45 mins next time)
Cool 5 minutes.
Run knife or metal spatula around sides of loaf, pressing gently to loosen.
remove from pan.
This bread is so good. I don’t even really like banana bread and I enjoyed his bread. Super easy and super good. It is a must bake again!