Posts tagged ‘butter’

July 13, 2011

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Hi, my name’s Alyssa and I love cupcakes.

*Hi Alyssa*

I’ve been putting off making these cupcakes for 3 days now. Why? Because I knew I had zero plans of making them healthy. Because I knew that I would want to dip my fingers in the peanut butter cream cheese frosting. Because I knew I couldn’t be trusted with 24 cupcakes in front of my face.

Don’t worry, I practiced self-control. I only ate 2. I had plans to eat 1 but then I thought it would be weird to have Adam bring in 23 cupcakes to work because it’s an odd number. You’re welcome for saving you the embarrassment babe.

These cupcakes are fluffy and moist. They’re silky and delicious. They’re simply irresistible.

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup vegetable shortening, at room temperature
  • 1cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 medium very ripe bananas, mashed
  • ½ cup buttermilk
Peanut Butter Cream Cheese Frosting
  • 1 8oz package cream cheese frosting
  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 cup natural peanut butter
  • Vanilla wafers (optional)
  • Chopped peanuts (optional)

Directions

  • Preheat the oven to 325 degrees F.
  • Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • Mash bananas in a separate bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes.
  • Add the sugar, brown sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low.

  • Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low-speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full.
  • Bake for 18-20 minutes rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
  • While cooling you can prepare your frosting. Add all ingredients (powdered sugar, peanut butter, cream cheese and butter) and beat with a mixer until smooth.
  • Once cupcakes are cooled spread evenly on top.
  • Add 1/2 of a vanilla wafer or chopped peanuts to a top if desired
I wish I could tell you these were fat-free, that you could eat 10 of them without feeling guilt and that you wont need to run 10 miles after eating them. But, I can’t – I’d be lying. I’m no liar. I’m off to run 10 miles.
*Sorry that some pictures are so fluorescent looking! That would be the awesome lighting in my kitchen.
April 4, 2011

Love is Sweet (French Toast Casserole)

Happy Monday! Let’s make this week a good one 🙂 I’ve been on the go since Friday and finally have a chance to get back to my computer – 3 days without a computer is unheard of for me! I’m ready to take it easy and get back into routine.

Weekend recap:

Friday – Sushi & Fro Yo with my friend Jenn

Can you guess which fro-yo is mine??? I’m a toppings kind of girl!

Saturday was spent getting together last-minute things for  a Bridal Shower for my friend Ali aka running around like a chicken with my head cut off. I’m happy to say everything turned out successful and just the way I imagined, beautiful! Here are a million pictures to prove it 🙂

The Dessert Bar 🙂

Some of the food before my camera died :/

Some of the decorations

The girls

The favors

I want to open up my own wedding/event planning company. Who wants to hire me 😉

Are you ready for the easiest and yummiest French Toast recipe you’ve ever come across? This is perfect for two reasons. 1. You make it the night before and just stick it in the oven when you’re ready. 2. It feeds a small army. 3. I’ve never loved a breakfast food more than I love this. I know I said 2 reasons but I had to add the third.

Warning: This is NOT healthy. But it is tasty. A little piece goes A LONG way.

Overnight French Toast Casserole

Ingredients

  • 24 eggs
  • 32 pieces of white bread
  • 3 cups of milk
  • 3 tsp vanilla extract
  • dash of cinnamon
  • 2 cups of brown sugar
  • 1 cup of butter
  • 2 HEAPING tsp of butterscotch instant pudding
  • 4 tbsp maple syrup
  • dash of nutmeg

Directions

  • Grease a 9×13 inch pan
  • Mix eggs, milk, cinnamon and vanilla in bowl.
  • Dredge bread in egg mixture and layer in pan (makes 4 layers)
  • Pour remaining egg mixture over slices of bread
  • Mix brown sugar, melted butter, butterscotch instant pudding, syrup and cinnamon.
  • Pour paste over bread like icing.
  • Cover and refrigerate overnight.
  • Next morning stick in oven at 350 degrees for 40-45 degrees
  • Serve immediately!!

If you have company over this is the meal to make – All you have to do is pop it in the oven in the morning and serve your guests a warm, fluffy, sweet breakfast casserole. MAKE THIS!! That is a demand 🙂

I’ve been feeling extremely blah today – Hope I’m not getting sick!! See you tomorrow 🙂