Peanut Butter and Chocolate Cupcakes

Chocolate Cupcakes

  • 1 box devils food cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract

Peanut Butter Chocolate Topping

  • 2/3 cups chocolate chips
  • 1/3 cup smooth peanut butter

Peanut Butter Frosting

  • 1/2 cup butter, softened
  • 1/2 cup smooth peanut butter
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar
  • Chocolate peanut butter cups for decoration

Instructions:

  1. Preheat oven to 350 degrees and line pans with cup cake lines.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, gently whisk eggs, oil, buttermilk, sour cream, and vanilla.
  4. Add cake mix, and stir until well combined.
  5. Fill cupcake liners 3/4 full and bake for 17-22 minutes until done.  Let cool completely.
  6. For Peanut Butter Chocolate Topping:  IN a small sauce pan over medium heat, melt chocolate chips and peanut butter.  Stir until smooth.  Dip the top of each cooled cupcake into the topping and let set until firm.
  7. For Peanut Butter Frosting: Beat butter and peanut butter for 2 minutes.  Add milk and vanilla.  Slowly add powdered sugar until desired consistency.
  8. Pipe frosting over cooled ganache and top with chocolate peanut butter cups.
  9. Makes 24 cup cakes.

Source:   Your Cup of Cake.  Lizzie Early

Chocolate Icing

Ingredients

  • 15 large marshmallows
  • 1 small can evaporated milk
  • 2 cups sugar
  • 1/2 cup butter
  • 6 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla

Instructions:

  1. Combine marshmallows, evaporated milk, sugar, and butter.  Bring to a boil, and boil for 3 minutes.  Remove from heat.
  2. Add chocolate chips and vanilla.  Beat until creamy.   Mixture will thicken as it sits.

Source:  Joanna Ebanks

Cranberry Sauce

Ingredients

  • 1 small can crushed pineapple, drain and save the juice
  • 1/2 orange, juiced
  • 1/2 lemon, juiced
  • 1 small package cherry jello
  • 1 (8 ounce) can whole cranberry
  • Celery, chopped
  • walnuts, chopped
  • Orange rind

Instructions

  1. Combine pineapple, orange, and lemon juices to make 1 cup.  Add water if needed.
  2. Heat juice and small package cherry jello until dissolved.
  3. Add whole cranberry.  Mix.
  4. Add chopped celery, walnuts, crushed pineapple, orange rind.
  5. Chill.

Source:  Katie

Raspberry Jello Salad

Ingredients

  • 2 cups crushed pretzels
  • 1 cup plus 2 tablespoons sugar, separated
  • 3/4 cups butter
  • 8 ounces cream cheese
  • 8 ounce cool whip
  • 2 cups boiling water
  • 1 large package raspberry jello
  • 2 (10 ounce) packages of frozen raspberries

Instruction

  1. Comine pretzels, 2 tablespoons sugar and butter and press into a 9 x 13.  Bake 350 degrees for 5 minutes.  Let cool.
  2. Combine 1 cup sugar, cream cheese and cool whip.  Poor over crust.  Put in fridge
  3. Combine boiling water and jello.  Dissolve.  Stir in frozen berries.  Pour over top and put in fridge until set.

Source:  Liz Logan

 

Bran Muffins (King Arthur Flour)

Ingredients

  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal (not flakes)

Instructions

  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
  4. When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  5. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Source:  https://www.kingarthurflour.com/recipes/bran-muffins-recipe

Here is the recipe is ounces and in grams to weigh out the ingredients-

Ounces

  • 4 ounces boiling water
  • 1 1/2 ounces bran cereal (not flakes, preferably a wheat bran)
  • 2 3/8 ounces vegetable oil
  • 1 large egg
  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3 1/2 ounces granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/2 ounces raisins
  • 10 ounces buttermilk
  • 1 7/8 ounces brown sugar
  • 4 1/2 ounces bran cereal (not flakes)

Grams

  • 4 ounces boiling water
  • 1 1/2 ounces bran cereal (not flakes, preferably a wheat bran)
  • 2 3/8 ounces vegetable oil
  • 1 large egg
  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3 1/2 ounces granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/2 ounces raisins
  • 10 ounces buttermilk
  • 1 7/8 ounces brown sugar
  • 4 1/2 ounces bran cereal (not flakes)

 

Chipotle Shredded Beef

Ingredients
  • 3 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 chipotle in adobo, chopped (seeds removed for less heat)
  • 1 tablespoon adobo sauce (from the chipotle with adobo can)
  • 2 teaspoons dried cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon chili powder
  • 1 cup lightly packed fresh cilantro, roughly chopped
  • 1 onion, peeled and quartered
  • 1 green bell pepper, seeded and cut into large chunks
  • 1 cup water
Instructions
  1. Salt and pepper the roast generously.
  2. Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
  3. If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
  4. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
  5. Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
  6. Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
Notes
adapted from food.com
Source:  https://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/