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Sunday, October 4, 2015

Meet the parents...

Well not really, but I invited my parents over for an early dinner...mainly because I need my mommy's help LOL. HELP MOMMMMMMM!  Plus it's nice enough in the late afternoon to have dinner on the deck.

I made dessert as soon as we got home from breakfast at IHOP and the regular BJ's shopping routine, plus stopping by the bank to deposit the $75 check I got for testing a couple of razors for 2 weeks....oh and to get cash for this week. Cash helps me stick to my "allowance" more easily...when the green bills are all is my fun!

Anywho - Peanut Butter Cup Cupcakes! Sounds delish no?

Here's the recipe.

  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 large Reese’s Peanut Butter Cups, cut into small pieces
Preheat oven to 350 degrees. Line muffin cups with paper cupcake liners. In large bowl,combine cocoa, flour, baking powder, and salt. In another bowl,cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in the vanilla and then add the dry ingredients, alternating with the sour cream, beginning and ending with thedry ingredients. Gently fold in the peanut butter cup pieces.Spoon batter into cupcake liners, a little over 3/4 full. Bakefor 16-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool about 5 minutes; remove from pan and let cool completely. Then add the frosting…
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 2 to 2 1/2 cups powdered sugar (I used 2 cups) 
  • Mini Reese’s Peanut Butter Cups, for garnish
  • 2-3 T milk (optional, see note below)
NOTE: the above ingredients make a stiffer frosting, which is what I used. If you want a creamier frosting, add 2-3 Tbsp. milk to get the consistency you want.

Cream butter and peanut butter until well blended, then gradually add in the powdered sugar and blend well. (If creamier consistency is desired, add in some milk.)
Place a scoop of frosting on each cupcake–the scoop can be however large or small you want; you will have plenty of frosting to work with. Place a mini Reese’s Peanut Butter Cup in the center of each scoop and press down slightly. Of course, when you’re done, you’ll have to taste-test one just to make sure they turned out OK! Sometimes you have to try two...just to make sure. You'd never want to serve yucky cupcakes to your guests (even if they are family) right? Don't forget to lick the beaters...

Here's my kitchen mess while making these yummy treats...I did say i'd use that fancy schmancy Kitchenaid Mixer more often right? The proof is in the cupcakes my friends!

Aside from that, I whipped up a marinade for a huge London Broil (basically, ketchup, apple cider vinegar, sugar, oil, A-1 and a couple other things). Threw that on the grill, made some sweet peas and stuffed mushrooms and a big ol' jug of sweet tea. 

Great end to the weekend nonetheless. Of course I wish tomorrow was still a day off work, but such is life....come on PowerBall!