Friday, February 27, 2015

PEANUT BUTTER COOKIE LASAGNA

My son absolutely loves 'Nutter Butter' cookies. I will most definitely have to make this. I am already working on my will power since I am a diabetic. Thank you to Hugs and Cookies for posting this.

Ingredients
  • 1 box Nutter Butter Cookies
  • Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
  • peanut butter cups
  • ½ cup peanut butter, melted in microwave
  • 1 box instant or regular vanilla pudding, prepared according to package
Instructions
  1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
  2. Top with a drizzle of the melted peanut butter.
  3. Add ½ the pudding.
  4. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
  5. Top with chopped peanut butter cups.
  6. Repeat the layering!
  7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
  8. This must be chilled overnight for the cookies to soften!



Tuesday, February 10, 2015

SUPER-EASY MARSHMALLOW ICING

  • Love this icing from King Arthur Flour.

  • 2 cups (1 pint) heavy or whipping cream
  • 1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
  • 1 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons vanilla extract, optional
1) Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan.
2) Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.
3) Remove from the heat, and stir in the vanilla, if you're using it.
4) Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled, preferably overnight.
5) Remove the icing from the refrigerator. Beat it at high speed, using your stand mixer or an electric hand mixer; it's impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.
6) Beat until the icing is smooth and glossy; this will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.
7) Spread or pipe the icing atop cupcakes, or use it to fill a round layer cake, or ice a 9" x 13" sheet cake.

Yield: 3 to 4 cups icing, enough to ice 24 cupcakes, one 8" or 9" round layer cake, one 9" x 13" cake, or a typical recipe of whoopie pies (about 12 to 18 pies, depending on size).

Variations: 
  • This basic white icing can be flavored to taste. To make chocolate icing, add 1/2 cup Dutch-process or natural cocoa powder to the marshmallows and cream before heating. For coffee icing, add 2 teaspoons espresso powder to the marshmallows and cream before heating; once the marshmallows are melted, increase the flavor, if desired, by adding additional espresso powder to taste.
  • Personal Note: For really white icing use clear vanilla available in cake supply stores.


Sunday, February 8, 2015

CHERRY CRUNCH DUMP CAKE

This recipe is from The Seasoned Mom. It looks so good I have transferred it to my blog for my own personal use. 
Aunt Bee's 5-Minute Cherry Crunch Dump Cake
Author: 
Prep time:  
Cook time:  
Total time:  
Serves: 12
Ingredients
  • 1 (20 ounce) can of crushed pineapple (not drained)
  • 1 (21 ounce) can of cherry pie filling
  • 1 package of yellow cake mix
  • 1 cup of pecans, chopped
  • 1 stick (1/2 cup) butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13-inch baking pan with cooking spray.
  3. Spread pineapple in its juice evenly into the prepared pan.
  4. Spoon pie filling over the pineapple.
  5. Sprinkle DRY cake mix evenly over the mixture. Sprinkle with chopped pecans.
  6. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
  7. Bake for 40-50 minutes or until golden. Serve warm.


BTW, all the recipes on www.theseasonedmom.com look delicious.