Peanut Butter Sandwich Cookies

1 C butter flavored Crisco (yeah, I didn't have this. I had regular shortening, and real butter. So, I did 1/2 cup normal shortening, and a 1/2 cup butter...but on her website, she mentions that you can use 1 cup butter if you don't have shortening. They just might not be quite as soft.) 

1 C creamy peanut butter 

1 C sugar

1 C packed brown sugar

1 t vanilla

3 eggs

3 C flour

2 t baking soda

1/2 t salt

Additional white sugar for rolling

filling: 

1 C creamy peanut butter

1/2 C  real butter, softened

4 C powdered sugar

2 t vanilla

3-4 Tbs milk

Cookies

Preheat oven to 375 degrees.

Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!

Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.

Bake for 6-8 minutes, or until puffed and set, but not browned.  Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. 

Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached.  When cookies are completely cooled, spread a layer of frosting on one side and sandwich together

Triple Layer - Chocolate Peanutbutter Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Peach Cobbler

This is one of Mckay's favorite desserts he has me make for him! You will love it!

Ingredients:

• 1cup all-purpose flour
• 1/2 cup sugar
• 2tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 3 cups sliced peeled fresh or frozen peaches

Topping:

• 2cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tbs butter
• 1/4 tsp ground nutmeg
• Ground cinnamon, optional (I always sprinkle some in for fun)

Directions:

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk just until combine.

Peal and slice peaches

Fold peaches into mixture.

Then spread mixture into a greased 8x8in square baking dish

Set aside and begin preparing the topping. In a large saucepan, combine the water, sugars, butter, nutmeg, and cinnamon if desired. Bring to a boil, stirring until sugars are dissolved. Pour over top of mixture in baking dish.

Bake at 400 degrees for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. We like to serve this with vanilla ice cream on top, but can be served with half-and-half cream.

Sour Cream Pear Cake

Ingredients

• 1 tablespoon butter
• 2 tablespoons cinnamon sugar
• 3 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/3 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 3 medium pears, cored and finely chopped
• 3/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• 1/2 cup caramel ice cream topping

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
2. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
4. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
5. Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
6. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Recipe by allrecipes.com

Quick Dinner Idea - Chicken Stir Fry

So, I was trying to get rid of some ingredients in the fridge so I just put together a quick and yummy dinner for Mckay and I.

First, I took out two chicken breasts and thawed them in hot water. I then put them into a freezer bag, along with red bell peppers and pineapple. I covered the three ingredients with a Teriyaki marinating sauce. I let the food marinate for a couple hours. I then plugged in out indoor grill and threw the chicken on first and then later on threw on the peppers and pineapple. (Keep in mind, if your chicken is thick, you may want to slice it thinner, so it will cook faster)

Smells so yummy! While the food is grilling I began to boil some pasta. Before I boil it, I break the lengthy pasta into halves or thirds so make an easier eating stir fry. Once the pasta is done, I drain the water and pour the remaining teriyaki sauce in the pasta to simmer and cook.

Once everything is done cooking, I combined all the ingredients into the pot to stir. Then we dish up! It ended up being so yummy and extremely easy!!