Reeses Peanut Butter Cup Cake Thursday, Nov 29 2012 

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My favorite cake recipe is Hersheys 

1/2 cup vegtable oil

1 cup milk 1 cup boiling water

2 eggs

1 1/2 teas baking soda

1 3/4 cup flour 2 cups sugar 3/4 cup cocoa

1 1/2 teas baking powder

2 teas vanilla

Directions
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 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.

Peanut Butter Frosting

1 cup butter (softened to room temperature)
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Directions:
1
Cream butter and peanut butter together.
2
Add half the powdered sugar and blend.
3
Blend in milk and vanilla.
4
Add remaining powdered sugar.
5
Stir until smooth and well blended.

About 10 mini pb cups cut in half , place around outside edge of cake

about 10 mini pb cups chopped into small pieces, sprinkle on top

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Pumpkin Cream Cheese Muffins!!! Friday, Nov 23 2012 

Ahhh Black Friday is here!!! Found an awesome silicone muffin pan on sale!! Woohooo Had to come up with something to put in there!! Since I had some left over pumpkin puree left why not pumpkin muffins?!?!?! I love the combo of cream cheese and pumpkin, so theres a surprise inside! 🙂

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup canola oil
1 package (3 ounces) cream cheese, cut into 12 cubes

 

Topping…

1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

 

In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter.
 For topping, combine brown sugar, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.

 

Holiday Fudge Sale!!!! Wednesday, Nov 21 2012 

Holiday Fudge Sale!!!!.

Holiday Fudge Sale!!!! Wednesday, Nov 21 2012 

Chocolate Peanut Butter

Chocolate Mint

Chocolate Raspberry

Chocolate Lemon

Chocolate Sea Salt

Chocolate Caramel

Chocolate Jalapeno

Peanut Butter

Apple Butter

Pumpkin

Oreo ( chocolate with cream filling)

Chocolate Covered Cherry!Move flavors to come. I also do custom flavors, if you have a favorite not listed!!

 Here’s the list! Taking orders. I accept paypal. $ 10 a pound. Shipping is $6 for the first pound and $2 for each additional

Sweet Treats to Eat Holiday Fudge Sale Wednesday, Nov 21 2012 

Well they don’t call me the fudge lady for nothin!! LOL Here’s the list! Taking orders. I accept paypal. $ 10 a pound. Shipping is $6 for the first pound and $2 for each additional

Chocolate Peanut Butter

Chocolate Mint

Chocolate Raspberry

Chocolate Lemon

Chocolate Sea Salt

Chocolate Caramel

Chocolate Jalapeno

Peanut Butter

Apple Butter 

Pumpkin

Oreo ( chocolate with cream filling)

Move flavors to come. I also do custom flavors, if you have a favorite not listed!!

Chocolate Fudge Sea Salt Whipped Cream Frosting Thursday, Nov 15 2012 

Chocolate Fudge Sea Salt Whipped Cream Frosting


Ohhh I love making new frosting!! Made this with what was in the fridge and pantry and wowza!!!! It’s delish!
I jar fudge sauce with sea salt ( i bought mine at aldis yes the generic store as the kids call it)
1 cup whipping cream (its what i had left and it worked perfect)
Baked a box mix cake, was feeling lazy.
Stuck the mixer bowl and whisk attachment in freezer for about 20 mins.
Pour the fudge sauce in bowl and start on stir for a min or two, turn up to 4 for about 90 sec, turn back to stir and slowly pour in whipping cream.
Once it is all mixed together turn up to whip and whip for about 2- 3 mins until nice and thick. Dont forget to scrape down sides of bowl, After frosting i added chocolate shavings for garnish.
Store in fridge if there is any left!!

Autumn Chocolate Caramel Pumpkin Bon bons Thursday, Nov 15 2012 

Ohhh these are soooo decadent. I placed them on top of a chocolate pudding pie. The pie was a simple graham cracker crust with chocolate jellp pudding, the kind you cook not instant. Heres the pumpkins recipe….

14 ounces milk chocolate
1 (13.4 ounce) can Dulce de Leche (caramel)
12 ounces orange or white confectionery coating

I only had white when I made these will be making some orange ones in the next few days will post their pics then 🙂

Finely chop milk chocolate. Open can of Dulce de Leche.Melt milk chocolate and allow it to cool to about 91 degrees Fahrenheit. Stir in Dulce de Leche

The mixture will get very thick, but you need to make sure all of the caramel is mixed into the chocolate, so use your hands if needed. Once well mixed, wrap it in plastic wrap and let it rest for at least 30 minutes. When you unwrap it, knead it in your hands until smooth, about 30 seconds.

Divide the caramel modeling chocolate into 8-12 pieces. reserving about a heaping tablespoonful for the pumpkin stems.

Roll into balls make small indent in center.

use a knife to cut grooves all the way around widen with the back of the knife.

Divide the reserved modeling chocolate into 8-12 pieces and roll them into short logs for the pumpkin stems.Pour confectionery coating into a microwave safe bowl. Heat on high for 40 seconds.stir, they may not look melted.Heat for 30 seconds on high, then allow it to sit in the microwave for one to two minutes. Remove and stir vigorously.

Heat again for 10-15 second increments, stirring after each, until melted. Every microwave is different, but be careful to go slowly as the candy can burn easily.

If you want deeper colored pumpkins, add some orange candy coloring. For a true pumpkin color, add a drop of green and a drop of red. Add more as needed until you get the desired shade. You can change the color as you work, so that you have pumpkins with different shades of orange.

Now is also the time to add Pumpkin oil, if you’d like. Add a few drops, then taste. Add more until you like the flavor.

 If your candy coating gets a bit too thick, add some paramount crystals, vegetable oil or coconut oil to thin it out.Once your candy coating is melted, you are ready to dip you chocolate caramel pumpkins. Line a baking sheet with parchment paper or a Silpat, non-stick liner.

To ensure a nice coating on the bottoms of your chocolate caramel pumpkins, I suggest you spread a layer of the candy coating on the bottoms before you dip them. Just be sure you only cover the flat surface, or your pumpkins wont have a natural look to them.

Drop one in , press it down with a fork. cover completly, lift out with a fork tap a couple time to get teh excess off. slide off onto slipat or whatever you use.

Press one stem into the indentation. Repeat until you have half of your pumpkins completed. Refrigerate for about 10 minutes until the candy coating is set.

Reheat your candy coating for 10-15 second increments, stirring after each until melted and fluid again. Continue dipping the remaining chocolate caramel pumpkins and adding the stems. Chill in refrigerator until set.

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