the chocolate frosting using butterfinger pb cups!
1/2 cup butter 3 tbs baking cocoa 2 cups powdered sugar
2 tsp vanilla 2-4 tbs milk 7 chopped butterfinger pb cups
cream butter. add cocoa. stir in powdered sugar, vanilla and milk. beat 1 to 2 minutes. stir in candy.
you can never have enough varieties of frosting. here is the buttercream version
1/4 cup butter 2 cups powdered sugar 2 tsp vanilla
2-4 tbs milk 7 chopped butterfinger pb cups
cream butter. add powdered sugar, vanilla and milk. beat 1 to 2 minutes to consistency you want. stir in peanut butter cups.
is that a cookie? I love cookies! sometimes I even eat them off the table!
Hi there! Welcome to my first post at bakerchristinelisi.wordpress.com. I decided, along with some prodding from loved ones, to create a blog to share my baking ideas and creations. As usual, I bought way too much Halloween candy, and even though we got 150 trick or treaters, I have 6 bags leftover! So for my first creation, I am baking brownies, frosted with three kinds of butterfinger peanut butter cup frosting – buttercream, chocolate and peanut butter.
Brownies recipe (from Ghiradelli)
1 cup of butter 1 cup of bittersweet chocolate chips 4 eggs 1/4 tsp salt
1 cup brown sugar 1 cup white sugar 1 tsp vanilla 1 cup flour
melt the butter and chocolate in microwave in 45 second increments until you can stir combination smooth. In separate bowl, mix eggs, salt, brown sugar, sugar and vanilla. Add chocolate mixture then flour . pour into greased 13-9 pan. bake 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out with a few crumbs. do not overbake. let cool
* I like to check what I bake or cook about 5 minutes or so before the time on the recipe indicates. my oven tends to run hot and cooks faster. then if it needs more cooking, I hit the timer on the microwave in 1 or 2 minute increments until it is finished.
cookies by christine 