Whew….what a week! My husband has been working day and night which means I am totally on my own with Daniel, Mackenzie, and the semi house broken puppy, Jax. I am exhausted! Don’t get me wrong, I love being home with my kids and my heart is very full but I’m tired. People are always telling me how I am super woman and think I have my crap together at all times, well the truth is….I’m human and I get really overwhelmed sometimes. There I said it! Yes, having twins is a blast but it is also hard. Two kids the same age running around getting into things, and they do run in two different directions. And now Jax? She’s great but she’s a puppy. She nips, chews, barks, and pees everywhere. How come she doesn’t understand what toys are hers and what toys are the kids….oh yeah cause she’s a puppy!
So the other day, after putting the kids down for their nap, I thought “You know what…I’m going to bake. That will be relaxing and cheer me up”. At first I attempted Almond Raspberry Bars, a recipe I have made before and wanted to feature on the blog. Well, fail. I wasn’t patient enough to let the butter come to room temp so I nuked (microwaved) it. I carried on, telling myself it wouldn’t matter…but it did…it mattered a lot. They didn’t bake up and I threw them away. I have mentioned before that nothing irks me more than a baking fail. So after pouting for a little while, I saw a recipe for Lemon Poppyseed Cake. Yes! That sounds amazing…well after getting all excited I realized I didn’t have enough poppyseeds. Seriously? Fine! And it was in that moment that this Peanut Butter Sheet Cake came up on my phone. Hallelujah! You are the one! I will make you and you will be glorious. Lucky for me this cake was just what I needed.
I am totally in love with this Peanut Butter Sheet Cake. It was very easy to throw together and used ingredients I always have on hand. This recipe makes a gigantic sheet cake which is both good and bad. Good because a bigger cake is always better. Bad because I WILL sit there with a fork and eat all of said gigantic sheet cake. So what do I do when I don’t want to devour the entire thing in hopes of improving my mood? I get it the heck out of my house. I took some to my kids pediatrician, to my grandmother, and to my friend. Cake for everyone!
The cake itself is super moist. This is strictly a peanut butter cake. There is no messing around with any other flavors here. What else could you need anyways? After the cake bakes, you add a layer of the best homemade peanut butter icing ever! If you want, you can just make the icing and eat it by the spoonful, that would be fine to. No judgment here! It would be great to have a huge tub of that on hand for emergency situations! This is a twist on the beloved Texas Sheet Cake. So if you love that cake you will LOVE this!
I like to heat up my slice in the microwave for 30 seconds before I eat it so that icing starts to melt and the cake and the icing really become one….oh my word it is good! Also eating a few slices of Peanut Butter Sheet Cake is a pretty good way to relieve stress….feeling much better now 🙂
- FOR THE CAKE:
- 2 cups sugar
- 1 tsp. baking soda
- 2 cups flour
- 1 tsp. salt
- 2 sticks butter
- 1 cup water
- 1 cup peanut butter
- ½ cup milk
- 1 tsp. vanilla
- 2 eggs
- FOR THE FROSTING:
- 1 stick butter
- ½ cups peanut butter
- 6 tbls. milk
- 1 pound (3 1/2 cups) powdered sugar
- Preheat your oven to 400 degrees.
- In a large bowl, mix together sugar, baking soda, flour, and salt.
- In a saucepan, combine the butter, water, and peanut butter. Bring the mixture to a boil. Pour over the flour mixture in the bowl. Stir until just combined and add in the milk, eggs, and vanilla. Mix until combined.
- Pour the batter into a large cookie sheet (10X15X1in). Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly while you make the frosting.
- Sift your powdered sugar into a large bowl. In a saucepan, bring the butter, milk, and peanut butter to a boil. Pour the mixture into the bowl over the powdered sugar and stir. You want a smooth icing. Spread the icing over the cake. Enjoy!
Source: user: cptwentworth on Tasty Kitchen http://tastykitchen.com/recipes/desserts/peanut-butter-sheet-cake/
This past Wednesday we had a church cookout at my parents house. According to the first letter of my last name, I had to bring a side dish, and I did. I made the most glorious Hominy Casserole. So rich and creamy! But I couldn’t make just a side dish. Oh no, I had to make a dessert too. People have expectations of me and I need to keep up :). I was watching Trisha Yearwood’s cooking show, Trisha’s Southern Kitchen, on the Food Network and saw these No-Bake Chocolate Pretzel Peanut Butter Squares, and wow! Can I just say that I love Trisha (Yes, I feel as though we are on a first name basis). I used to sing, “She’s In Love With The Boy” while dancing around the living room with a microphone whisk. Oh what good times. Not only can that woman sing but she can cook too. Gotta love that. With this recipe she had me at No-Bake and again at Chocolate, and again at Pretzel, and again at Peanut Butter. I HAD to make these bars, so I loaded to twins up in the car and headed to the store to get me some pretzels!
These are so ridiculously easy to make and have very few ingredients. All you will need is: butter, pretzels, powdered sugar, peanut butter and milk chocolate chips. Ready for the directions? Combine the melted butter, crushed pretzels, powdered sugar and some of the peanut butter in a bowl. Spread into a lined 9x13in pan. Melt the chocolate chips with the remaining peanut butter in the microwave and spread on top of the first layer. Refrigerate for one hour and enjoy! See I told you, super easy.
These are basically like chocolate covered pretzels in the form of a bar with the added bonus of peanut butter. I don’t think a quick dessert gets any better. You don’t even need a plate and fork. Just grab a napkin (or not) and you are good to go. There were not many left after the cookout so I know they were a hit. I did make sure I kept a few at home so I could have them all to myself later. I ate way to many of these but I couldn’t help myself! And you probably won’t be able to either.
- 12 tbls. butter, melted
- 2 cups pretzel rods, crushed into crumbs
- 1 1/2 cups powdered sugar
- 1 cup plus 1/4 cup smooth peanut butter
- 1 1/2 cups milk chocolate chips
- Line a 9x13 in pan with aluminum foil and spray lightly with non stick cooking spray.
- In a medium bowl, add the melted butter, pretzel crumbs, powdered sugar, and 1 cup of the peanut butter. Mix together until well combined.
- Press the mixture into an even layer on the bottom of the prepared pan.
- In a microwave safe bowl, combine the 1/4 cup of peanut butter and the milk chocolate chips. Microwave in 30 second increments until its all melted. Stirring between each interval.
- Once smooth, spread on top of the peanut butter pretzel layer in the pan.
- Refrigerate for 1 hour before cutting into squares and serving.
Adapted from Trisha's Southern Kitchen on Food Network
Brownies. Fudgy. Chocolately. Peanut Buttery. Delicious. Oooey gooey brownies. There is nothing better than a perfectly baked fudgy brownie and a cold glass of milk. Perhaps one of the best combos in the world. I know you all are just getting to know me, but know that I am always on the hunt for new recipes and new ways to cook/bake things. No brownie recipe I have found yet comes together as quickly as this one does and tastes this rich. These brownies never disappoint. I will warn you…. you may be tempted to bake these to long. You may start talking to yourself….”The recipe says no longer than 30mins but the toothpick still doesn’t come out clean” “They don’t look totally done, what do I do?” “Does that Emily’s Tasty Adventures girl even know what she’s talking about?”… Don’t panic. It’s okay! Trust me and take them out of the oven anyways. The original recipe says to take them out when there are still crumbs on the toothpick but I am going to be totally honest here and tell you that I take them out when that toothpick is still wet with batter…Yes I do it. And you know what?? They are AMAZING.
I came across these on Pinterest and while skimming the ingredient list saw that I had everything I needed to make them. (That is when I broke into my happy dance and ran into the kitchen). The prep time is basically nothing and I have now made them so many times I could probably do it in my sleep. (Which would be dangerous. Please don’t bake these in your sleep) I love that this recipe only dirtys one bowl, making cleanup a breeze. You line your pan with foil so even that doesn’t get dirty. Really the only problem I have with these Ultimate Fudge Brownies is that they disappear…literally disappear. I eat one and then another and
then another. I cant stop! Then they are gone, and its until next time delicious brownies.. until next time.
- ~ 10 tbls. unsalted butter
- ~ 1 1/4 cups granulated sugar
- ~ 3/4 cup + 2tbls unsweetened cocoa powder
- ~ 1/4 tsp. salt
- ~ 1 tsp. vanilla extract
- ~ 2 large eggs
- ~ 1/2 cup all purpose flour
- ~ 1 cup peanut butter chips
- Preheat your oven to 325 degrees.
- Line a 8inch square baking pan with aluminum foil.
- Make sure to leave some foil hanging over the edge so you can lift the brownies out easily. Place the butter, sugar, cocoa powder and salt in a large microwave safe bowl.
- Stir together and microwave in 30 second increments, stirring after each 30 seconds.
- Do this until the butter is melted. (Mine usually takes a total of 1 minute) The mixture will look gritty.
- Set aside for a minute or two so the mixture cools down a bit.
- Stir in the vanilla. Add the eggs and stir to combine.The batter will be thick and shiny.
- Stir in the flour until just combined. Fold in the peanut butter chips and make sure to save a few to top the brownies and a few to snack on.
- Pour the batter into the prepared pan and top with remaining peanut butter chips.
- Bake for 25 minutes and then check your brownies.
- Insert a toothpick into the center and if it comes out with some crumbs the brownies are done. If they look too loose bake for another 3-5 minutes.You do not and I repeat do not want to over bake these brownies. They are supposed to be super fudgy.
- Please do not bake longer than 30 minutes...they will be sad.
- If you have self control (which I don't when it comes to these) let them cool before cutting.