Cakes, Cupcakes and Muffins
Peanut Butter-Filled Fudge
Cupcakes
2/3 cup brown sugar
1/3 cup milk
2 oz. unsweetened chocolate, cut up
1 and 1/3 cups flour
1 tsp baking soda
½ tsp salt
1/3 cup shortening
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
½ cup milk
3 oz. pkg. cream cheese, softened
1/3 cup smooth peanut butter
1 tbsp honey
1 tbsp milk
In saucepan, combine 2/3 cup brown sugar, 1/3 cup milk and the chocolate.
Stir over low heat until chocolate melts; cool. Combine flour, soda and salt.
In large mixing bowl, beat shortening about 30 seconds. Add 2/3 cup brown
sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating one
minute after each. Add dry ingredients and the ½ cup milk alternately to
beaten mixture; beat after each addition. Stir in chocolate mixture. In mixing
bowl, combine cream cheese, peanut butter, honey and 1 tbsp. milk; beat
well. Line muffin pans with paper-baking cups. Fill cups ¼ full with cake
batter (about 2 tbsp. each.) Spoon about 1 tsp. cream cheese mixture into the
center of each; fill cups half full with remaining batter (about 1 tbsp. each.)
Bake at 375° F for about 20 minutes. Cool; frost as desired.
Makes 24 cupcakes.
Chocolate Sour Cream Frosting:
6 oz. (1 cup) semi-sweet chocolate pieces
¼ cup butter
½ cup sour cream
1 tsp vanilla
¼ tsp salt
2 ½ cups icing sugar
In a saucepan melt chocolate pieces and butter over low heat, stirring
frequently. Cool about 10 minutes. Stir in sour cream, vanilla and salt.
Gradually add icing sugar, beating by hand until frosting is smooth and
of spreading consistency.
Cupcakes
2/3 cup brown sugar
1/3 cup milk
2 oz. unsweetened chocolate, cut up
1 and 1/3 cups flour
1 tsp baking soda
½ tsp salt
1/3 cup shortening
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
½ cup milk
3 oz. pkg. cream cheese, softened
1/3 cup smooth peanut butter
1 tbsp honey
1 tbsp milk
In saucepan, combine 2/3 cup brown sugar, 1/3 cup milk and the chocolate.
Stir over low heat until chocolate melts; cool. Combine flour, soda and salt.
In large mixing bowl, beat shortening about 30 seconds. Add 2/3 cup brown
sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating one
minute after each. Add dry ingredients and the ½ cup milk alternately to
beaten mixture; beat after each addition. Stir in chocolate mixture. In mixing
bowl, combine cream cheese, peanut butter, honey and 1 tbsp. milk; beat
well. Line muffin pans with paper-baking cups. Fill cups ¼ full with cake
batter (about 2 tbsp. each.) Spoon about 1 tsp. cream cheese mixture into the
center of each; fill cups half full with remaining batter (about 1 tbsp. each.)
Bake at 375° F for about 20 minutes. Cool; frost as desired.
Makes 24 cupcakes.
Chocolate Sour Cream Frosting:
6 oz. (1 cup) semi-sweet chocolate pieces
¼ cup butter
½ cup sour cream
1 tsp vanilla
¼ tsp salt
2 ½ cups icing sugar
In a saucepan melt chocolate pieces and butter over low heat, stirring
frequently. Cool about 10 minutes. Stir in sour cream, vanilla and salt.
Gradually add icing sugar, beating by hand until frosting is smooth and
of spreading consistency.
FOREVER ENDS by Carol HibbsA move to another part of the province is Gabrielle's greatest transition. It is a turning point she and her sons desperately need. A new and safe house would be a wonderful change, or so she hopes. The house is haunted, or possessed, or something too evil to even imagine.
Gabrielle isn’t planning on any romances, never mind falling in love with her gorgeous cabin building neighbour, Ryan. Bad things seemed to happen to people she loved. It is impossible to resist Ryan, and lunacy to assist Christina, the young girl that is either trapped somehow in Gabrielle's house, or trapped in someone's world. Her sons, friends, Ryan and his daughter, Tess, helps her to save Christina.
https://www.amazon.com/FOREVER-ENDS-Carol-Hibbs-ebook/dp/B01CTBC0GE