Monday, October 6, 2014

Apple Pie Bars

Caramel Apple Pie Bars with streusel topping
Shortbread Crust
1 cup salted butter, melted          1//2 cup granulated sugar
2 teaspoon vanilla extract              2 cup all-purpose flour

1 cup old-fashioned oats                   2/3 cup dark brown sugar
1/2 teaspoon ground cinnamon          1/2 cup all-purpose flour
1/2 cup salted butter, cold and cubed

Prepare the Apple Pie filling prior to starting the crust, the filling recipe is below.
Preheat the oven to 300F degrees. Line an 9x12 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
Streusel topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender (or even with your hands) until the mixture resembles coarse crumbs. I use my hands I find this to be the easier.
Remove the crust from the oven, and turn the oven up to 350 degrees. Pour 5 cups of Apple Filling onto the crust you just took out of the oven. Then Sprinkle the Streusel topping onto the top. Place back in the oven for 35 to 45 minutes until the topping is starting to brown.
Remove from the oven and allow to cool for at least an hour at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator.

PS You can make caramel from scratch or you can do what I did and get a tub of apple dipping caramel in your local grocer section. I added a couple of tablespoons of milk to loosen up the caramel to make it easier to drizzle.
You can also buy 2 cans of prepared pie filling to make this as well to make it something you can throw together without having to cut, peel and core apples
Apple pie filling

7 Apples peeled, cored and cut (I used 6 granny smith 1 red delicious)
4 cups water                        3 cups sugar
2 tsp cinnamon                1/2 tsp nutmeg
                                        1 cup cornstarch                                       

Prep apples set aside. Put 4 cups water in pot on the stove, in a bowl combine sugar, cornstarch, cinnamon and nutmeg. Pour this mixture into the water and whisk until boiling. Continue to boil and whisk for 3 to 4 minutes. Lower heat and add apples bring back to a boil then turn down to a simmer and place a lid on the pot and let simmer 8 to 10 minutes. Then let cool approx. 30 minutes.

You can use this for Apple pie, ice cream topping, strudel your options are endless. I am using this for a strudel and the leftover is going into the freezer to be used at another time.
Enjoy!!!! I found the original recipe from pintrest Sally's Baking Addiction and then put my own twist on it.  I can't seem to just do thing the way the recipe says!

Thursday, October 2, 2014

Banana Cupcakes, Muffins or Cake

This was my favorite cake for my birthday when I was a kid. It was between this and German chocolate cake. I make this as my banana muffins, as banana bread and as cake!!! Enjoy!!!!

Banana Cupcakes

2 1/3 cups flour
1 2/3 cups sugar...
1 1/2 cups overly ripe banana (about 3 medium)
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 tsp baking powder
1 tsp salt
2/3 cup chopped nuts (optional)

Preheat oven to 350 degrees. Beat all ingredients in large mixing bowl for about 30 seconds to blend. Then on med to high speed mix for 3 minutes. Pour into 24 cups for cupcakes for 18 to 20 minutes, a 9x13 prepared pan for 45 to 50 minutes, or 2 prepared loaf pans and bake 35 to 40 minutes.

Cream Cheese Frosting

1 brick softened cream cheese
2 cubes of butter softened (1 cup)
2 tsp vanilla
2 pounds of powdered sugar

Cream cream cheese and butter until well blended and slowly add powdered sugar slowly after about half of the powdered sugar is blended add the vanilla. Then continue to add the rest of the powdered sugar. You can spread onto the cupcakes that are cooled or put it in a piping bag and make them a bit fancier up to you!!!
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Apple Pie Bombs

Apple Pie Bombs

12 frozen white dinner rolls, (uncooked)
2 medium apples, (I used granny smith)
1 Tbsp ground cinnamon
2 Tbsp granulated sugar...
30 vanilla caramels, unwrapped and divided
2 Tbsp unsalted butter, melted
¼ cup brown sugar
2 Tbsp heavy cream
Flour, (for dusting)


1.Preheat oven to 350°F.
2.Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).
3.Butter a small casserole dish (approximately 9”x6”) and set aside.
4.Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside.
5.Lightly flour your countertop.
6.Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.
7.Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. If they ball won’t seal, tap your finger tips into the flour and crimp the seal together.
8.Place dough ball in prepared dish. Repeat until all apple pies are in dish. Brush apple pies with melted butter (use it all). Sprinkle with reserved apple mixture and brown sugar.
9.Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy.
10.Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.
11.Remove from oven and drizzle with caramel sauce.
12.Serve and enjoy!

Makes 12 but I doubled it!

Pumpkin Cookies with Browned Butter frosting

Pumpkin Cookies with Browned Butter Frosting

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened ...
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls. I use a cookie scoop
3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

I made these because these are my father in laws favorite and it is his birthday on Monday. PSSST Beckie they do taste like pumpkin.

These are like little pumpkin cakes and my family and friends love them. People will come back for more they can't resist!

Tuesday, September 2, 2014

Pam's Chicken Strips

This is a family and friends favorite, It has caused riots ok well nearly with family and friends and you better watch your fingers if you are trying to grab the last piece it might get taken off.

Pam's Chicken Strips

3 to 4 cups c. sifted all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can (40oz.) beer
This seasoning goes into flour on the Paper plate
1/2 tsp. garlic powder
1 1/2 tsp. onion powder
2 tsp. seasoning salt
Chicken tenders or cut up pieces of breasts
Vegetable oil

Combine 1 3/4 cup flour, salt and pepper in a medium size bowl. Beat in beer with a wire whisk or rotary beater until smooth. Let stand 15 to 20 minutes. A paper plate with flour salt, pepper, garlic powder and onion powder mix together with a fork .
Pour enough vegetable oil in a large skillet or saucepan to make a 1 inch depth (I use a fryer). Heat to 375 degrees on a deep fat frying thermometer or wing it as I have always done. Dip chicken pieces into beer batter, allowing excess to drain back into bowl, then roll in the flour.

Fry chicken pieces, turning once, for 30 minutes, or until chicken is done. Place on paper towels to drain.

Pioneer Woman Mac N Cheese

Pioneer Woman Mac N Cheese
 - with a little bit of a twist Because I can't resist Bacon, Garlic or to leave a recipe alone.

This was a huge hit at the BBQ I went to, it went very quickly and I will be making it again as it was approved by ...the hubby and kiddo!!!

4 cups Dried Macaroni
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Salt
Half a pound of bacon cooked and crumbled
Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese and bacon, and bake for 20 to 25 minutes or until bubbly and golden on top.

Monday, July 14, 2014

Cheddar Bay Biscuits

Cheddar Bay Biscuits
Makes Aprox 12 Biscuits
Preheat to 400 degrees

2 1/2 Cups Bisquick
4 Tbsp Cold Butter
1 heaping Cup of Cheddar Cheese
3/4 Cup Milk
1/4 Tsp Garlic Powder

In a mixing bowl put Bisquick together with the cold butter cut into tiny pieces and with either a fork or a pastry cutter blend the butter into the bisquick. Add the cheese  and garlic poweder into the mixture stir in then add milk mixing it all until it is moist. Drop onto a cookie sheet, (I like to line mine with parchment paper).

Bake 15 to 17 Minutes.

Topping (prepare while biscuits are baking)

2 Tbsp Butter
1/2 Tsp garlic powder
1/4 Tsp dried parsley

Melt the Butter then add garlic powder, and dried parsley and blend.  Brush on top of Biscuits once they come out of the oven.


Peach Crisp!!!!

Peach Crisp with Maple Cream topping:

 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar, Firmly Packed
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1 stick Butter (1/2 Cup)
  • 1/2 whole Lemon
  • 7 Tablespoons Real Maple Syrup, Divided
  • 1-1/2 cup Whipping Cream
  • 3 Tablespoons Light Corn Syrup
  • Preparation Instructions

    In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
    Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
    Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
    Maple Cream Sauce:
    Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.
    Posted by on July 9 2007

    Got this recipe from Pioneer Woman and can't wait to finish it in the morning!!!!

    Lunch Lady Brownies

    Lunch Lady Brownies

    1 cup of Butter                                                                                                                                                     1/2 cup of Cocoa
    2 cups of Flour
    2 cups of Sugar
    4 Eggs                                                                                                                                                     4
     teaspoons of Vanilla

    1 cup of Chopped Nuts (optional)

    Melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth. Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured  9x13 baking pan*. 
    This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

    Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.
    Wait only about 10 minutes to frost brownies.

    Frost them while they are warm (not hot).
    The Chocolate Icing Recipe:
    To make while the brownies bake
    1/4 cup of softened Butter
    1/4 cup of canned Milk (regular milk is fine)
    1/4 cup of Cocoa
    3 cups of Powdered Sugar
    Dash of Salt

    Blend together and Frost while they are warm so it spreads evenly and gets melty with the warm brownies. Cut when totally cooled is easier to cut that way. 

    Sunday, June 29, 2014

    Fudgy Chocolate Chip Toffee Bars

    Fudgy Chocolate Chip Toffee Bars
    PS this is the original recipe how ever I didn't use the premade chocolate chip cookie dough it just seemed wrong to me not to make my own. So I used the toll house cookie recipe and you only have half of t...he dough. So... you get to make cookies as well or freeze the dough and make it later. (your own refrigerated cookie dough that way)

    1/2 C butter, melted
    2 C graham cracker crumbs (32 squares)
    1 8 oz. bag toffee bits
    1 roll refrigerated chocolate chip cookie dough
    1 12oz. bag chocolate chips
    1 14oz. can sweetened condensed milk
    1 T butter
    1 tsp vanilla extract

    Grease 13x9 baking dish and heat oven to 350.

    Have the roll of cookie dough sitting out for around 10 minutes to soften up.

    In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

    In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

    In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

    Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.
    Toll House Chocolate Chip Cookies
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
    1 cup chopped nuts
    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

    Sausage & Cheesy Muffins

    Sausage and Cheese Muffins
    Yields 48 Mini Muffins

    1 Pound Ground Pork Sausage
    1 tsp Onion Powder
    1 tsp Garlic Powder...
    3 cups Baking Mix (bisquik)
    1 can Condensed Fiesta Nacho Cheese Soup
    2 cups Shredded Cheddar Cheese
    3/4 cup Buttermilk (you can use regular milk)
     Preheat oven to 375 degrees

     Cook sausage, garlic powder  and onion powder in skillet over medium heat until it is nice n crumbly small bits and cooked thoroughly. Drain and cool.

     Combine Sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center to pour cheese soup and milk mixture that you have mixed in another bowl. Pour in and stir until dry mixture is moist.

     Spoon into lightly greased mini muffin tins, Filling to the tops of the cups bake 15 to 18 minutes or until lightly browned. Let cool for 5 minutes and serve.

     These freeze well and are great for just having around the house, for a potluck or for a event that if you need to make something ahead of time or to make for camping. A perfect breakfast buffet item but could be served with a dinner as well.


    Wednesday, May 28, 2014

    Celebrate the 4th with a Flag Suprise Cake

    Everyone will be amazing and surprised when you cut into this cake that just looks simple and like a basic cake. Until they find out that really it is over and above on the patriotic scale.

    You can use either 4 cake mixes or you can bake the cake from scratch. So you can achieve this cake no  matter what skill level you are on!

    You bake7- 9 inch layers of red cake you can make this strawberry or you can dye it with red food dye 1 blue 6 Inch Cake for the blue part of the flag I just used some of the batter from one of the batches of cake batter and didn't dye it red obviously I dyed it blue. You assemble it using white butter cream frosting. When you get to the last 3 layers you cut out the center of the red layers frost and then insert the blue cake into it.  Frost like a regular cake and SHHHHH keep a secret so when you finally cut into the cake everyone is shocked that you went through all this trouble.

    Carrot Cake with pineapple filling and cream cheese frosting

    Carrot Cake with pineapple filling and cream cheese frosting
    Carrot Cake

    2½ cups all-purpose flour
    1¼ teaspoons baking powder...
    1 teaspoon baking soda
    1¼ teaspoons ground cinnamon
    1/2 teaspoon grated nutmeg
    1/2 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1/2 teaspoon salt
    1 lb. (6-7 medium) carrots, peeled
    1½ cups granulated sugar
    1/2 cup packed light brown sugar
    4 large eggs
    1½ vegetable oil

    Preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
    In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
    In a food processor fitted with a shredding disk, shred the carrots. Transfer the carrots to the bowl with the dry ingredients and set aside. In mixer add sugars and wet ingredients. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
    Divide the batter evenly among muffin pan cups. Bake 20 to 24 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.

    Cream Cheese Frosting

    1 Brick Cream Cheese
    2 Cubes Butter
    1.5 pounds Powdered Sugar
    1 tsp Vanilla
    ... 1 tsp Wonder Flavor ( This is optional)

    Cream the Cream Cheese and butter. Add Vanilla and Wonder flavor while still mixing slowly add the powdered sugar.

    Pineapple Filling

    3 Tablespoons Cornstarch
    1/2 cup and 1 Tablespoon Sugar
    Mix well in pan then add:

    ... 1 Can Crushed Pineapple with the juice and mix well
    Turn on medium heat

    Add 3 Tablespoons butter

    Stir with, whisk until not cloudy and that the mixture is the desired consistency. Take off heat place in bowl in fridge until cool and use in cupcakes or filling for the layers of a cake.

    Strawberry N Creme Cupcakes

    Strawberry Cupcakes kinda from scratch!!!!

    1 box vanilla cake mix
    1/4 cup water
    3 eggs.
    1 3/4 cups of fresh strawberry puree
    Preheat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.
    Using an electric or stand mixer, mix the cake mix,, and melted butter until smooth.
    Using a food processor or blender, puree strawberries. Add strawberries and milk to batter, beat until fully combined. Add the eggs, one at a time, beating well after each addition.
    Pour cake batter into the cupcake liners (about ¾ the way full). Bake for 12 to 18 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.

    Favorite butter cream icing with a few tablespoons of puree or strawberry jam and add food coloring to make more pink. Spread on or pipe on it is yummy simple and easy.

    If you want to fill them use my cream filling and a couple of tablespoons of puree mixed into that and fill the cupcakes with that quite yummy and they make people smile

    Chocolate Cupcakes with Peanut Butter frosting

    Chocolate Cupcakes with Peanut Butter frosting

     3 ounces unsweetened chocolate, chopped
    1 c. unbleached all-purpose flour
    1/2 tsp. baking powder
    1/2 tsp. baking soda...
    1/4 tsp. salt
    1/2 c. unsalted butter, at room temperature
    1 1/4 c. sugar
    2 large eggs
    1 tsp. vanilla extract
    1/2 c. sour cream
    1/2 c. milk

    Put chocolate in a heatproof bowl or the top of a double boiler placed over, but not touching, barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
    Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
    In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of hte flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
    Preheat oven to 350 degrees. Fill muffin cups with cupcake liners with about 1/3 c. batter. Bake about 15 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack and turn out to cool completely. Yields 18 cupcakes.

    Peanut Butter Frosting Recipe

    ½ cup softened unsalted butter
    1 cup creamy peanut butter (skippy etc not natural pb)
    2 cups powdered sugar
    ¼ or so heavy cream


    combine butter with peanut butter and cream add powdered sugar ( mixture will be stiff) then add the heavy cream a little at a time until you get the consistency you like for spreading or piping. Try not to eat it all before it makes it onto your cake or cupcakes. Its seriously good

    you can also use crunchy peanut butter