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.

Chicken Fingers and Onion Rings

Hey guys so I decided to make some delicious Chicken Fingers and Onion rings! the recipe for the onion rings came from bakebakebake and the recipe for the chicken fingers is from bisquick. Its very easy and simple and you'll never feel like going to a fast food place for them ever again!

Just make sure that you do not put too much oil in the pan with the onions because then their coating is more likely to come off... like mine. So just use your hand to spread it around.

No more buying,time for making!

Hey guys! I know its been sometime but its been a little busy on both Nommie and My side. But let me bring you guys up to speed. My birthday was July 30th. I am now 20! I feel so old :) but its cool. Anyway i decided to bake a cheesecake since I was going to celebrate a few peoples birthday's. So check it! Lets begin. I started out crushing the cookies,but that didnt work too well for me as you can see from the picture.The pieces are still too big for a crust. so I put them in a blender :) came out fine.

Well This picture is the crust done baking and out cooling. The recipe I had scribbled down was totally wrong with the amount of butter I needed to combine the cookie crumbs. I went along adding and seeing what I needed to change.



I totally forgot to mention i was making a marble cheesecake! So thats why there two bowls with the same stuff in it. (sorry i didn't take pictures as i was going in between steps. I wanted to make sure no air was getting in the batter for sitting too long)

This was the chocolate part of the cheesecake :)oops my phones there haha.



Well this is what it looks like after i put all the design and what not before the oven.

Needs a water bath! yup thats what this is here.





Well this is the finished product. After it being refrigerated over night. It was very yummy. One girl that ate it even said it was as good as bakery bough cheesecake. So if you want to save money on cheesecakes,this one is very good . You will not go wrong making this one.:D

~Recipe~
Marble cheesecake

Ingredients
*3 pkgs Cream cheese,softened at room temp.
*1 cup of sugar (divided in 4ths)
*1/2 cup sour cream
*2 tbs vanilla
*3 tbs flour
*3 eggs
*3/4 cup of semi-sweet chocolate chips
*splash of milk

****Crust****
*I tube of Cats cookies (got from trader Joes but you can use oreos if you want)
*12 Tbs unsalted butter,melted
1/4 cup conf. sugar.

Directions-
1) Blend about 2 cups of cookies 1st and add to if not enough depending on what size formspring pan you have. Spray sides with pam or some sort of butter non stick cooking spray. Bake at 350 for 10 mins. Than take out of oven and set aside to cool.

2)Beat cream cheese till smooth. Add 1/4 cup of sugar at a time mixing for 30 seconds before adding the next amount of sugar. Than add sour cream and vanilla . Mix. Stir in flour. Than add eggs in one at a time, again mixing for 30 seconds before adding the next 1.

3)reserve about 2 cups of batter and set aside. In a small sauce pan melt the chocolate and add a splash of milk to get it sort of runny. Add 1/2 tsp of vanilla too. Take off fire and let cool for 5 minutes. Add too the reserved batter and add 1/2 tsp of cocoa powder.

4)Now take the pan with the crust and pour the batter alternating from vanilla to chocolate batter. Than to make design take a tooth pick and be creative. Place pan in a bigger pan to make a water bath. Bake at 350 for 40 minutes. Than turn oven off and leave cheesecake in for 30 minutes. Take out and let cool till room temp and refrigerate over night. When you take the cake out it will still look undone but it will firm up in the refrigerator.

*******NOTE********
Don' take off the outter ring from the springform pan until you are ready to serve. so that means when you put it in your refrigerator leave it on.
Hope you enjoy if you decide to make this. =]

Brownies!

Here are some brownies made for my friend's birthday! What's great is we all went on a diet the same week as her birthday but I had already decided on this present for her. So, the diets didn't last for that one day.

http://www.hersheys.com/recipes/recipes/detail.asp?id=5008&page=1&per=25&keyword=brownie&omnituresearch=true&rectypecat=

that's where I got the brownie recipe. The recipe on the site is messed up though and you have to double it in order for the batter to fit the 9x13 pan.

1 cup (1 stick) butter or margarine,melted

2 cup sugar

2 teaspoon vanilla extract

4 eggs

1 cup all-purpose flour

2/3 cup HERSHEY'S Cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped nuts(optional)

---------------------------
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

For my brownies I melted the vanilla candy melts that had the red and blue specks in it in order for it to look pretty :D

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.

Black Forest Cupcakes

Hey there guys! I made Black Forest Cupcakes for my friend for her birthday. These cupcakes are based off the Black Forest Cakes that people make that have cherry filling and a chocoalte cake that also has whipped cream instead of frosting. These were a lot of fun to make as I had to actually cut open the cupcakes in order to put the cherry filling inside.

As you can see you can take a sharp knife and cut a circle in the top of the cupcake at an angle all the way around. Take off the top and then fill, cut the bottom piece of cake off the part you removed; this is so that you can plug it back up.



She was so happy with them! I actually think they look pretty cute. Since I did not have the cocoa powder or brown sugar needed to make the chocolate cupcakes from scratch, you can make box mix taste even more awesome with these simple tips, as learn from the book Hello, Cupcake!

-replace the amount of water on the box with 1 cup of buttermilk.

-use the same amount of oil as on the box.

- replace the number of eggs with 4 eggs.

Bake as you normally would and when you try them you will defiantely taste the difference!

Mixed Berry Muffins

So everyone has like blueberry muffins so why no try mixed berry muffins. I had run out of the paper liners for the cupcakes so I used left over ice cream cones. The cones tasted good with or without the ice cream :)

Putting the ice cream cones in the spots where the muffins should have been made it easier to keep them standing up in the oven. I highly suggest you do that too. The recipe I used is the same one i use for blueberry muffins except i substitute the blueberries for some frozen mixed berries. The juices of the berrie are what give the muffins their nice purplish/pink color :)

1/2 cupe of butter
2 cups all purpose flour
1 1/4 cups of white sugar
2 eggs
milk ( I add as much as I think it takes to make the mix look right. I find most recipes call for 1/2 cup but that never is enough)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup of defrosted mixed berries.

Preheat oven to 350 degrees F.
This is where I do everything differently and just combine everything into one bowl. I still fluff the butter but everything else never goes in different bowls or whatever so just put everthing together.
Beat until combined.
Stir in mixed berries.
Fill muffins pan and bake for 25-30 minutes.