Monday, March 12, 2012

Busy monday

Hey yall!!   What another lovely day outside here in beautiful sw mi.   It was in the 60s and boy I can sure get used to this!!  The birds were singing and there was that smell in the air that tells you spring will be arriving soon!!  YEAH!! LOVE IT!!  
It was a busy day today at the kitchen!!  I made a recipe that I pinned from pinterest for peanut butter bars! A corned beef is in the crockpot taters on the stove, desert is made!! LOL of cource, ! ok..............let me say these taste just like a reeces peanut butter cup.
I did make mine a bit different since I wanted a nice thick n chewy bar to cut up for market.  Another thing this recipe is easy peasy and quick too!!  You wont be disappointed if you are a peanut butter lover....the original recipe is from the-girl-who-ate-everything  blog.
I am gonna post the recipe then below with my changes..
1 box white cake mix

1/2 cup melted butter

1 cup peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 Tablespoons butter

2 teaspoons vanilla

1 cup coconut ( sister did not like the texture of it in there)


1) Preheat oven to 325 degrees.

2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.

4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.

5) Bake for 20-25 minutes. Cool completely before cutting into bars.

1 1/2 cups peanut butter
Instead mix everything together
I also added 1 cup chopped roasted peanuts
then when cool I cut them into equal pieces and drizzeled melted white chocolate ontop of each to dress em up a bit.  YUMMY!!

This is such a handy dandy super terrific baking accessory.  It is a frame that actually will fit up to a 1/2 sheet pan *that is what is in the pic*

Here they are just out of the oven

This frame will fit into pretty much any size pan and works awesome I use it for my browines, personalyzed cakes and bars. 

U can see they are nice n thick

Here they are dressed up with my "farmgirl bling" 

I also made some zucchini bread, gotta use up what we stored from last season. 

Peach upside down cake

and our infamous "eggcellent" egg bread or challah bread

I used to do this in a braided loaf but people wanted to have sliced bread for toast and this bread is so rich and buttery I started just making it in loaf form.  Plus we have it at home for french toast or our bread pudding. 

One of the loaves cooling 

Love this bread and using our free range chicken eggs it is a nice golden color.    I also got done a couple kinds of cookie dough and the dry mix ingredients for some rosemary bread, my cheddar pepper topped foccacia and muffins.   Lots to do tomorrow.  I do have a helper at the kitchen my dear friend Barb and she is perfect there.  She loves cooking and baking and it a joy to be around!!  We have fun and get alot done... boy she will be a gem this summer!!  With 3 markets a week I sure needed help!
I will be back with more sharing!!
Have a blessed evening!!
I am off to curl up on the couch with my sweet "boys" and watch tv now!!
Wed South Haven Foundry Hall 3-6
Friday Bronson Winter Market Kalamazoo 10-2


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