S’mores Stuffed Pizza Cookies(via Handle the Heat)
The richest cake I’ve ever made and/or eaten in my life.
Sour Cream Chocolate Cake with Cream Cheese Peanut Butter frosting and Chocolate Peanut Butter Glaze.
What to say about this cake but wow. So rich, so decadent, so peanut buttery, but what do you expect from a cake whose ingredients include 1 cup sour cream, 1 package cream cheese, 1 cup peanut butter, 8 ounces of chocolate, and 5 cups of icing sugar, just to name a few?
The recipe noted that you should cut the cake into the thinnest slices possible, and while I only made a 2 layer version instead of a 3 layer one (I used the extra batter/icing to make Brady cupcakes to take for lunch all week), 1/2 way through my piece and I was done. The glass of milk on the side was a godsend.
It was a ton of fun making the cake. Thanks Dale and Mandy for asking for a peanut butter and chocolate cake for your birthdays.
Here’s the recipe from Smitten Kitchen, should anyone else like to try it or even just see the amazing pictures she has:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.
Bake at 375° for about 10 minutes or until golden brown.
Go here for the full recipe.
[Via The Mary Sue]
i bet you space tastes amazing.
Cracked Sugar Cookies Recipe
scaled down, rounded and adjusted
- 1-1/3 cups of all-purpose flour
- 1/2 cup butter, softened
- 1/4 teaspoonbaking powder
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
- Make sure the butter’s very soft before proceeding or it will turn out like a brick