Wednesday, October 5, 2011

Pumpkin Cream Cheese Muffins but they are really a Cup Cake!

Thanks to Annalisa(click for recipe) for this yummy treat I made it this weekend.
I made a few changes to the recipe
It calls for 2 cups Pumpkin I just put in 1 15oz can
I added Oatmeal to the topping
and to be honest drizzle more cream cheese frosting on the top!

Monday, October 3, 2011

Halloween Games! Mini Bowling with Skeleton Heads

Found the skeleton heads at The Dollar Store, thought to myself hmmmmm this could be a fun game.
 Kick bowling it is! We have a "Blood Red Soccer Ball" and watch the heads roll.

Saturday, October 1, 2011

Little Mr S Birthday Cake

I love to make yummy food over conference weekend and this is one of our families favorites.
Thanks to for this yummy treat

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)

1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices.
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