Thursday, June 5, 2014

The Best White Cake Recipe Paired with the Best Peanut Butter Buttercream

With all the hooplah of Kelsie’s food allergies, it has prompted me to have to make everything we eat from scratch.  Well almost everything.  With June being birthday season around our house, (Kayla, my husband, and myself) I have to be prepared to make cake after cake and with the best white cake recipe I can pair it with any and every frosting to please everybody’s palette! 

I told Kayla to pick any cake she wanted, and being my daughter she said “something with peanut butter!”.  I knew then that I was going to use a white cake because white cake is so good with peanut butter.  And this white cake recipe is the easiest, most moist, and best I’ve ever had the pleasure of eating.  Oh and this peanut butter buttercream is seriously a peanut butter lover’s fantasy!  It’s thick, creamy, peanut buttery, and all around delicious!

june 2014 029

White Cake

What do you need?

  • 2 sticks butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, room temp
  • 3 cups ap flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk, room temp
  • 1/2 cup buttermilk, room temp
  • 2 tsp vanilla extract

What do you do?

  1. Preheat oven to 350 degrees. Prepare 3 9 inch round cake pans.  Butter and flour them.  Shake out excess flour. (yes, I only used two in my cake that is shown…we used the 3rd one as the taste tester)
  2. Cream butter and shortening together. Slowly add one cup of sugar at a time. Add eggs, one at a time. 
  3. Sift the flour, mix in the salt and baking powder in a medium bowl. 
  4. Pour your milks and van extract together in a small bowl.
  5. Slowly add the dry ing to your butter sugar mix.  Then add in the milks.  Add in each one a little at a time…alternating between the flour and milk. 
  6. Distribute evenly among the cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow to cool a few minutes before removing to a wire rack.  Allow to cool completely before you frost your cake.

Peanut Butter Buttercream

What do you need?

  • 1 cup butter, room temp
  • 1 heaping cup natural creamy peanut butter
  • 3 cups powdered sugar
  • 1/2 cup heavy whipping cream

What do you do?

  1. Cream together your peanut butter and butter, until silk smooth.  NO LUMPS!
  2. Add the powdered sugar a little at a time, scraping the bowl as you go.  Mix until well combined.
  3. Add the heavy whipping cream, beat until smooth.
  4. Frost your favorite cake or cupcakes!

Tuesday, June 3, 2014

Easy, No Machine Required, Homemade Peanut Butter Fudge Swirl Ice Cream

We love homemade ice cream in our house.  It’s a staple with Summer right around the corner.  We always keep our ice cream canister in the freezer, ready to go at a moments notice.  But this ice cream doesn’t even need an ice cream maker!  You can make it easily without one. :-)

no machine peanut butter fudge swirl ice cream

What do you need?

  • 2 Cups Heavy Whipping Cream
  • 1  can sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/2 cup creamy peanut butter
  • Breyers Natural Hot Fudge {any brand will do}

What do you do?

  1. Put your heavy whipping cream into a bowl and beat until it’s almost whipped cream consistency.
  2. In a separate bowl mix together your vanilla, condensed milk, and peanut butter until thoroughly incorporated.
  3. Fold your peanut butter mixture into your heavy whipping cream. 
  4. Spread evenly into a freezer safe container. 
  5. Pour your hot fudge all over the top; I did a zig zag pattern across mine. 
  6. Take a butter knife and swirl the fudge through out the peanut butter ice cream.
  7. Freeze for about 6 hours.

Now if you have an ice cream maker.  You do steps 1 through 3 the same.  Then you’ll put it into your ice cream maker, and let it go until right before it’s finished freezing.  At that time you’ll open the lid, while it’s churning and pour in the fudge toping until it’s swirled throughout.  Don’t let it go too long after you’ve put the fudge in, because it will blend right it and you won’t get any swirls. :-)

Monday, March 31, 2014

Grandma’s Chicken and Rice Bake

Y’all remember the Stouffer’s brand frozen dinners?  They were a staple in our house for a quick week night dinner for as long as I can remember.  

So the frozen version, if you put it in the oven takes forever to bake, so why not just make it from scratch, almost, and make more of it, tastes way better, better for you, and it’s cheaper!

grandmaschickenandricebake

What do you need?

  • 1 box Chicken flavor Rice A Roni {working on recreating this}
  • 1 cup frozen peas and carrots
  • 4 boneless skinless chicken breasts, boiled and shredded
  • 8oz sour cream
  • 1 cup cream of soup {recipe is coming up, but you can use a can of cream of chicken soup}
  • 1 can French’s fried onion {working on recreating this as well}
  • salt, pepper, garlic powder

What do you do?

  1. Boil your chicken and shred it all up.
  2. Make your Rice A Roni according to the directions on the box.  {I do this in the microwave while I’m working on getting everything else together}
  3. Mix together your rice, chicken, sour cream, cream of soup, and frozen peas and carrots.
  4. Pour the mixture into an 11x7 inch baking dish.
  5. Bake at 350 degrees for 20 minutes until heated through.
  6. Season generously with the salt, pepper, and garlic powder over the top.  Top with the fried onions and bake for an additional 10 minutes or until the onions are brown and crispy.

We eat this at least once every two weeks.  It’s in regular rotation because it’s so easy to throw together on a weeknight and we all enjoy it!