Peanut Butter Eclair Cake

I will try anything that includes chocolate and peanut butter- I love the combo.  So when I saw this on Pinterest, I tried it the very next time the occasion presented itself.

The recipe came from a blog called the Plain Chicken and her photo of the cake came out way better than mine.  But I'm sure it tasted every bit as awesome!! 

*If you're in the Houston area, I finally found chocolate graham crackers at Kroger. 

*I also agree with her suggestion to make it a day in advance because it's better when the crackers have had time to get soggy. 

*Instead of a 9x13 pan, I split up the recipe into two (2) 8x8 throw-away foil pans.  I took one to a pot-luck get together and kept the other for our family. 

Peanut Butter Chocolate Éclair Cake  from the Plain Chicken

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Never Forget

(a day late, I apologize)

A year goes by much too quickly

My baby girl is turning 1 tomorrow and it's just not fair.  I have to constantly remind myself to slow down and cherish each day because before I know it, my girls will be in school and too cool to be mama's girls.  :(

Anyways, I'm planning Maren's birthday party this weekend and I'm getting crafty!  First up, her t-shirt made with fabrics I got at Hobby Lobby and HeatnBond.

Owl Bibs

I've never blogged about my love for owls.  Simply love owls and there's no particular reason, I just think they're so cute. 

My latest owl purchase were these adorable vinyl bibs for Maren, who is not really liking the whole solid food thing. 

It's almost Fall!!!

I'm so excited to get out my fall home decor and start baking with pumpkin.  This is my *favorite* time of the year, no question; the weather, football, Halloween, Thanksgiving, my birthday, the food.....I could go on and on.  

I found a Paula Deen recipe for a Pumpkin Gingerbread Trifle earlier this year and I've been waiting for fall to arrive so I could make it.  Don't worry, a post and pictures will be included here!

The TomKat Studio has a really cute freebie on their blog and I wanted to share it with y'all.  Check it out!!

So, it may be a little premature but HAPPY FALL Y'ALL!!!!

Stinky Lois

We went to see Lois the corpse flower at the HMNS the day she started blooming. Luckily, we didn't experience any of her stinkiness but it was neat to say we saw her (corpse flowers don't bloom very often so this was a big deal).

S'mores Whoopie Pies

Growing up, I was a girl scout for several years so I KNOW about s'mores and I'm a sucker for them. I've tried a s'mores cupcake recipe and it was so-so. Then I came across this recipe for s'mores whoopie pies and decided to give it a try.

Overall, I give it an A-. The graham cookies to filling ratio is a little off but that can easily be corrected.


Graham Cookie
1 1/2 cup graham flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter, softened
4 tbsp vegetable shortening
1 c packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tbsp milk
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract

Directions:

Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment or silpat mat.

In a medium bowl, stir together both flours, baking powder, and salt.

Using a mixer, beat butter, shortening, and brown sugar until light and cream, about 3 minutes. Add eggs and buttermilk and beat until combined.

In another bowl, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.

Drop about 1 tablespoon of batter onto baking sheet, repeat spacing them at least 2 inches apart.

Bake for about 10 min until the cakes begin to brown.

Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely.

Spread one cookie with marshmallow cream and another cookie with chocolate ganache. Put the cookies together.

Makes about 40 two-inch cakes, about 20 assembled whoopie pies.

Marshmallow Cream
1 1/2 c marshmallow creme
1 1/4 c vegetable shortening
1 c confectioner's sugar
1 tbsp vanilla extract

In the work bowl of a stand mixer fitter with the paddle beat together marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 min.

Reduce mixer speed to low, add confectioner's sugar and vanilla, and beat until incorporated. Increase mixture speed to medium and beat until fluffy.

Chocolate Ganache
1 small bag (12oz) semisweet or bittersweet chocolate chips
3/4 cup heavy whipping cream

Place your chocolate in a large, heat proof bowl.

Heat the cream in a saucepan over medium heat just until in bubbles.

Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a whisk until smooth.

Allow the mixture to rest until firm enough to spread, about 2 hours. Or you can refrigerate it for about 30 min until it is firm enough to spread, shirting every 10 min.