Deluxe Fudge

 

Chocolate Peanut Butter Monkey Bread

I decided to make a peanut butter ,chocolate chip monkey bread,, yum so good..

Chocolate-Peanut Butter Monkey Bread

Ingredients

1/2       cup granulated sugar

1          teaspoon ground cinnamon

2 (16.3 oz) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits                                                                                                                                             

2/3    cup creamy peanut butter (divided into 32 teaspoons)

8       ounces semi sweet chocolate chips

1        cup brown sugar

3/4     cup butter, melted

1.Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.

2.Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 64 pieces.

3.Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.

4.Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.

5.In small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.

6.Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.

7.Remove from the oven and carefully invert the pan onto a serving plate. Allow the bread to cool inverted in the pan for 10 minutes, then remove the pan and pull apart to serve. Serve warm.

Old Fashioned Whoopie Pies

Recipe Stash
 Whoopie Pies
                                                       
                                                             Before going in the oven

In the oven

All Baked

                                                                       
                                                                           Cooling

Made With Peanut Butter Filling

 

  

Look at that Filling 

1/2 c. shortening
1 c. Sugar
2 egg yolks
2 c. flour
5 Tbsp. Coco powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. milk

Don't Grease cookie sheet/pan

Bake 350 till you can stick a tooth pick in them and it comes out clean, then It's Done.

Filling Recipe #1

White Filling

1/2 c.shortening
1 1/2 -2 c.  powered Sugar
2 egg whites beat stiff add vanilla ,little salt

Filling Recipe #2

Peanut Butter Frosting

2 1/2 c. powered Sugar
1/3 c. butter
1/3 c. peanut butter
1tsp. vanilla
3 Tbsp. milk
you can add or leave out a dash of clove
beat good

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Chocolate Whoopie Cakes

Well, here's my take on Chocolate Cake . I took out my old handy dandy recipe box found a recipe for Chocolate Whoopie  Cupcakes

 ~Recipe~

2 c. Flour
1 1/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Baking Powder
1 c. Hot Water
2/3 c. Cocoa Powder
3/4 c. Shortening(Crisco)
1 1/2 c. Sugar
2 Eggs
1 tsp. Vanilla

~Peanut Butter Frosting~

2 1/2 c. Powdered Sugar
1/3 c. Butter
1/3 c. Peanut Butter
1 tsp. Vanilla
3 Tbsp. Milk
Dash or Pinch of Ground Clove

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 
• 
  

  In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• 
  

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• 
  

  Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 
  

  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

  
  

  In small bowl, add powered sugar,butter,peanut butter,vanilla,milk and pinch/dash of clove.Mix frosting together. Add frosting to your pastry bag for easy way of frosting. Cut cupcakes crosswise into halves. Add frosting filling on each cupcake bottom; replace cupcake tops. 

  
  

  * Note* I used a Ziploc baggie for a Pastry Bag..