Life, and Chocolate Cupcakes

Wow. We have been so busy lately, and I am sorry we haven't posted in so long! Last week we moved! (sure we only moved 15 minutes away...) It's been crazy around here, needless to say! We seem to have been packing and packing and packing for weeks now! Finally, I think we are at a point were we can sit back and enjoy our new house! It was hard to say goodbye to our old house though, we had lived in it for 7 plus years! But, it is nice to have a larger home, and for that I am so very thankful! God really has blessed us!
Also, my sister Lauren had her birthday yesterday! We ate out with all the family, and then did some shopping! Also, we went to see "Car's 2"! I enjoyed the movie, but It definitely was not the quality story line of the first. *sigh* I am still a huge Pixar fan though!

Alright, now for the recipe! These cupcakes are AWESOME! I found the recipe off of "My Baking addiction". I love that blog! It's the best place to go if you need a good dessert or other baked treat! The only thing I changed for the cupcake was I added just a tiny bit of cherry flavoring to the frosting! It was soooo good. The cake was very moist, and how can you go wrong with creamcheese frosting??

Here is a link to the recipe!

Wacky Cake

I am really sorry, I know it has been awhile since my last post! :( I hope you have not been to desolate without me! :)
Anyways... this is a very neat (and yummy!) recipe! It was created during the World Wars when sugar, milk, eggs, and butter were scarce, so cooks has to improvise.
I think they did a good job. Tell me what you think. =)

Wacky Cake

Serves 6 to 8

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

1 1/2	cups all-purpose flour
3/4	cup sugar
1/4	cup natural cocoa powder
3/4	teaspoon baking soda
1/2	teaspoon table salt
5	tablespoons vegetable oil
1	tablespoon distilled white vinegar
1	teaspoon vanilla extract
1	cup water
	Confectioners' sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.

2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. As shown in photo 1, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan (photo 2), and mix until just a few streaks of flour remain (photo 3). Immediately put pan in oven.

3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)

picture provided by cooks country.com

Peanut Butter cup cake! *yum*

This is a really good CHOCOLATE recipe! I first found it on,( http://www.bakerella.com/) and as soon as I saw it I knew (as a chocolate lover) that I would have to make it in the near future. So, on Monday I did.
It's a very easy recipe. It starts *cough* with a Devils food cake mix. I know, the first recipe on this blog; and it start with a cake mix!!! Oh well. :D But, it is soooo good! I just have to share it with you! -Sarah D

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 1 bag but I didn't have enough)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.