I am one lazy bum. -Peanut Butter Cake

So I have all these pictures of things that were baked and I'm just such a lazy bum that I don't put them on the blog. I know, I know, for shame.

Anyway it was recently my boyfriend's (Chris Redfield) mom's birthday and the day right before the birthday I was asked to bake a cake. As excited as I was about my first official request for a cake, it was also very hard because I had no idea what cake to make. She said "surprise me." So after a lot of debating it figured I'd make a Peanut Butter Cake.

So this is the first time I'm using two pans to make a double layer cake instead of jsut making this monstrosity and cutting it in half. the recipe for the cake part was pretty straightforward and simple. Then came the frosting.

I don't have any clue what mixing whipping cream until stiff means because I sat there mixing it and it stayed as a liquid. It got a little hard on the top and then it just stunk again. I later got advice on it from my boyfriend's aunt, but I feel like I'm just going to go back to the other peanut butter frosting I used for the Banana cake and Chocolate Banana Cupcakes.

This is the layer between the two cakes. It looks really yummy. This is also right before I had the grand idea of just pouring the still kinda liquidy frosting all over the cake and just letting it get hard in the fridge. The fridge part worked but pouring it all over the cake only worked so much before I realized that there was too much and it was spilling all over the table. I am so glad no one was watching me.

Pouring it actually made the marshmellows I put inside look really nice though. It was a huge monster cake and it was very yummy :D

The directions straight from Hershey's is:

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls(optional)

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows2 cups
(1 pt.) cold whipping cream
1/2 teaspoon vanilla extract


Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

UM Hello :)

Hey Guys Yum Yum's here. I know I know been awhile! SORRY!!! Haven't been in the mood to make things that "popped" out at me but lend me your.....eyes? yes eyes and read as I kid you not I have an entry!! Okay enough with the big intro's Well its summer so BBQs in the house happening like everyday. Okay maybe every weekend. Yea so Nommie was over this weekend and we both cooked up a special Yummy just for your viewing pleasure (and our eating pleasure ha ha)
Here is the beginning of a well... chocolate explosion. Peanut better polka dot bars!!!
Well just gotta follow along to see whats it turns out to be :)



We took turns doing things as we went along in my kitchen. I did the dry stuff and she did the peanut butter goodness up above:) looks good already don't it?


Ehhh this is the part where it got a little ....dry. The dry and the wet weren't really coming together as mentioned in the recipe. so we added some extra butter and some milk and it still was a little on the dry side but as you can see from this pic it worked out pretty well.


Oh and you see here? the little candies look like M&M's don't they? well thats becase they were! Which for some reason my mom thought it be cool to not listen to me when i was telling her what i needed her to pick up from the store. I asked for Reese Peaces mini's but she ended up getting peanut better M&M's which worked fine too!


Working in motion :)



And finally finished! it over all was pretty good just you would need some milk or water to drink after or while because it was still pretty dry :(

We got this recipe from the Hershey's 2008 edition Holiday Favorites.

Recipe:
* 3/4 cup of butter ,softened ( like i mentioned before i used more so use a whole stick)
* 3/4 cup of creamy Peanut butter
* 2 cups of light brown sugar,packed
* 2 eggs
* 1 tsp vanilla
* 2 1/2 cups of quick-cooking rolled oats (instant oatmeal )
* 2 1/2 cups of flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1 1/3 cup of Reese pieces mini's ( or PB M&M's)
~~~~~~
Chocolate filling:
Melt 1 stick of butter in a saucepan on low heat. Stir in 2/3 cup of cocoa powder and 1/3 cups of sugar. Add 1 can of sweetened condensed milk,cook stirring constantly,until smooth and thick. remove from heat add 1 1/2 tsp vanilla.

Directions:
1) Heat oven to 350,beat butter ,PB and brown sugar until blended well. add eggs and vanilla and mix.
2)stir dry ingredients in a separate bowl. after mixing well add to butter mixture. after combined remove 2 cups of dough.
3) Prepare the chocolate filling. Spread dough into a 13X9X2 in pan. On top of dough spread the filling over and sprinkle some candies over the chocolate.
4) now crumble reserved dough on top of the filling.Bake for 25 mins or until golden brown.