Want to know a common misconception about me?
Most people thing I am an awesome cook…
but you guys know better, right?
I mean do you ever see “real” food on here?
Nope! Just loads and loads of sugar!
(I should probably do something about the sugar overload!)
Now honestly I can cook…I just don’t LIKE to do it.
When dinner time comes around, my mind hits a brick wall
and I seriously can’t think of a single thing to make.
Well, other than chocolate chip cookies and brownies:-)
Thinking of desserts is the easy part!
It doesn’t matter that we just made a meal list the day before
AND went shopping for all the ingredients.
It just vanishes!
I seriously can’t think of a single thing to make:-(
Kids, we are having mac-n-cheese AGAIN!
We can survive on mac-n-cheese and cereal, right?
Because that is about the extent of my dinner planning:-)
LOL! I’m kidding about the noodles and cereal…
but not about the poof part.
It is a very good thing that I have a husband that LOVES
to cook and plan meals, otherwise it could get boring.
There is only so much mac-n-cheese we can handle!
Now when I get an idea for a cupcake…
that never disappears.
(Even though I try very hard not to think about it!)
But seriously, cupcakes with whole reeses baked into
the bottoms are very unforgettable!
I mean look at that delicious cupcake bottom!!!
You want one, don’t you?
You don’t want one???
OH, you want TWO!!!
You don’t need dinner!
Peanut Butter Cupcakes with Banana Butter Cream
1 white cake mix
3/4 c. water
1/3 c. oil
1/3 c. creamy peanut butter
2 tbsp. honey
reeses pb cups
Preheat oven to 350*. Add all ingredients EXCEPT the reeses in a mixing bowl. Beat for 1 minute on low, and then 2 minutes on medium. Place cupcake liners in pan and place an unwrapped reeses cup on the bottom of each liner. Fill liners 3/4 full with batter. Bake 20-22 minutes, or until the tops spring back to the touch. Cool on wire rack. Top with a little bit of chocolate glaze. Pipe on the banana butter cream. Sprinkle with chopped peanuts. Keep refrigerated when not being eaten.
1/2 stick butter
3 tbsp. cocoa powder
2 c. powdered sugar
1/2 tsp. vanilla
1/4 c. milk
Melt butter in a small saucepan over medium heat. Remove when melted. Combine the cocoa powder and powdered sugar in a bowl. Add the butter, vanilla, and milk and beat until creamy.
If you have leftover glaze, it is very tasty over ice cream:-) Keep it stored in the refrigerator if you don’t inhale it right away.
Banana Butter Cream
1/2 c. mashed bananas
1/2 tsp. lemon juice
1/2 stick butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla
1/4 tsp. salt
8-9 c. powdered sugar
Stir the lemon juice into the mashed bananas and set aside. Beat the butter and cream cheese until creamy. Add the vanilla, salt, and bananas and beat again. Slowly start adding the sugar 1 c. at a time. Continue to beat until all is incorporated.
*this will frost 24 cupcakes when piped generously…if you don’t want that much frosting, just make half the recipe.
Today’s Creative Blog, This Chick Cooks
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