Wednesday, October 3, 2012

Peanut Butter Doggie Treats

Peanut Butter Doggie Treats!

This is Willis. 

Willis was an only child before my boyfriend begged for a pitbull puppy.  I did not want another dog, but Nick said "Candace, my heart just felt different when I held that puppy."  How could I say no to that?  I couldn't.  So now Willis has a little brother.  They have become best friends. 

They do everything together.

Two peas in a pod.

How cute are they?


I'm always baking for the loved ones in my I figured it was time to bake for my little boys.

Peanut Butter Dog Treats

1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter (all-natural or organic)
1 cup water
2 tablespoons oil

How to:
1. Preheat the oven to 350 F
2. ix oil, peanut butter and water
3. Add flour gradually forming a dough. Knead dough into ball and roll to 1/4 in thickness
4. Cut dough with bone shaped cookie cutters or cut the dough into strips
5. Place on an ungreased cookie sheet (I baked mine on wax paper over a cookie sheet)
 6. Bake at 350 F for 20 minutes
Icing is made from flour and water.

Snoop isn't little anymore...

Tuesday, October 2, 2012

Chocolate Cupcakes with Coffee Liqueur Cream Filling and Coffee Buttercream

I made these bad boys to go along with the double vanilla cupcakes for Chad and Rebecca's wedding.  Seriously...what could be better than booze and cupcakes?  Exactly.

Try them.  I know you will love them.  They're like a party in your mouth.

As Chad's daddy said..."You gotta watch those cupcakes.  They have high test in them!"

I made the candies on top of the cupcakes using candy melts...perfect decoration for a beach themed wedding!

Adapted from Paula Dean

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract

How to:
1. Preheat the oven to 350 degrees 
2. Line muffin pans with paper liners
3. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla
4. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full
5. Bake until a toothpick inserted in center comes out clean, for 16 to 18 minutes
6. Allow them to cool before icing
7. Cut centers of cupcakes out in a cone shape with a sharp knife or use a cupcake corer (I have one but it was lost in the black hole that I call my baking cabinet, it cores cupcakes super fast!) Set these pieces aside so that you can use them to cover the filling
8. Insert Coffee Cream Filling into the cupcake (this can be done by putting the cream into a piping bag with a small tip)

9. Cut the tops off of the pieces that you removed from the center of the cupcake in order to cover the cream filling, like so...

10. Ice the cupcakes and ENJOY!

Coffee Buttercream Icing:

1/2 cup butter, softened
3 cups confectioners sugar
1/4 cup strong brewed coffee, cold

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then gradually beat in the coffee.

Chocolate Coffee Cream Filling:

3 oz. package cream cheese, softened
1/4 cup coffee-flavored liqueur (I used Kahlua. One air plane bottle is the exact amount you will need.)
1 (8-ounce) container frozen chocolate flavored whipped topping, thawed

In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.