Monday, June 4, 2012

Peanut Butter Cupcakes







Peanut Butter Cupcakes

Ingredients

½ cup peanut butter

⅓ cup shortening

1 teaspoon vanilla

1 ½ cups packed brown sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk



Method

1.                  Line twenty-four 2 ½ inch muffin cups with paper bake cups; set aside.

2.                  In a large bowl beat the peanut butter, shortening, and vanilla with electric mixer on medium to high speed for 30 seconds.

3.                  Gradually add brown sugar, beating until light and fluffy.

4.                  Add eggs, 1 at a time, beating well after each.

5.                  Combine flour, baking powder, and salt. 

6.                  Add flour mixture and milk alternately to peanut butter mixture. 

7.                  Fill bake ups half full.

8.                  Bake in a 375° oven about 20 minutes or until a toothpick inserted in centers comes out clean. 

9.                  Cool on wire racks. 

10.              Makes about 24 cupcakes.



Peanut Butter Cupcakes was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Desserts”, page 69. 




Optional:  As soon as cupcakes have been removed from the oven and placed on cooling rack place about 4 to 5 chocolate chips onto the top of the cup while they are extremely hot.   With your spatula smooth chocolate over top of cupcake as chocolate chips melts.  Allow cupcakes to cool completely and chocolate to set.

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Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

Thank You!

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


Sunday, June 3, 2012

Mocha Snack Cake





Mocha Snack Cake
Ingredients
1¼ cups all-purpose flour
⅓ cup unsweetened cocoa
1½ teaspoon baking powder
¼ teaspoon salt
⅔ cup fat free skim milk
1 tablespoon instant coffee granules
⅓ cup LAND O LAKES Butter, softened
¾ cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered Sugar

Method
1.                  Heat oven to 350°.  Lightly spray 8-inch square baking pan with no stick cooking spray.  Set aside.
2.                  Stir together flour, cocoa, baking powder and salt in small bowl.  Set aside.
3.                  Combine milk and coffee granules in small bowl, stir to dissolve.
4.                  Combine butter and sugar in large mixer bowl.  Beat at medium speed, scrapping bowl often, until creamy (2 to 3 minutes).  Add milk mixture, egg and vanilla; continue beating until well mixed (1 to 2 minutes).  Reduce speed to low.  Add flour mixture, beat until well mixed (1 to 2 minutes).
5.                  Pour batter into prepared pan.  Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan.
6.                  To serve, cut cake into squares sprinkle with powdered sugar.
Optional:
Add ½ teaspoon ground cinnamon with dry ingredients.  Dust dessert plates with cocoa powder and powdered sugar for a gourmet touch.

Mocha Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Land O Lakes Recipe Collection (Book Issue #67 – January 2001) “Easy Healthy Cooking”, the chapter on “Light Desserts”, page 82. 

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.








Thank You! 

Shirley-Ann Pearman




Recipe Marketing




Marketing Sites





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