To be brutally honest, I am a peanut butter snob, so when Jen at Juanita’s Cocina mentioned PB Crave my interest sparked. Who’s interest would not when someone mentions cookie dough peanut butter or Razzle Dazzle with white chocolate and raspberries. Luckily, the nice group over at PB Crave sent me out four jars to try. Initially we tried it on crackers and bread to get the basic taste of each of these fantastic renditions on the typical peanut butter. Not only did I think the PB Crave pack was wonderful but it was completely approved by all three teenagers. Best of all it’s all natural!
After wondering what to make with these delicious peanut butters I realized my son’s birthday was up and coming. Why not a beautiful ice cream cake. My first task was to decide which icing I was going to use. After a bit of surfing on the net I found that whipping cream was generally used for ice cream cakes. I’ve never before made my own whipped topping. Task two was to make whipped topping for frosting the cake but also infusing PB Crave’s Choco Choco Peanut Butter into the frosting. Turns out it was simple, heavy cream, kitchenaid, powdered sugar, and choco choco peanut butter. The rest is a no fail process and I hope all of you will try it especially in these super hot Summer days.
PB Crave’s is giving me the chance to allow one of you to win a Choco Choco Variety Pack! (pictured below)
To enter to win please follow the steps in the Rafflecopter below but first the recipe.
Now for the giveaway! Please follow the instructions in the Rafflecopter below.
a Rafflecopter giveaway
*Disclosure: I was given one four pack of PB Crave’s Peanut Butter to review. I was not reimbursed for writing this post and all opinions expressed are my own. Prize can only be shipped within the United States.*
As many of you may know this last week was Teacher Appreciation week. Now, I normally don’t buy into the teacher appreciation idea but with the new school my boys are going to I appreciate that there is some really great teachers at that school. To share the goodies with everyone I made some Blackberry Lime cupcakes.
After hours of looking online for inspiration and being picky about wanting something that would fit the seasonal bill I had an epiphany. Why not combine the two? At first, a Strawberry Lemon cupcake cake was on my list but it is so traditional and I just wanted to get away from the usual. Sorry for the frozen pictures but these photos were snapped on the way out the door at 8AM after the cupcakes had been the freeze all night.
Blackberry Lime cupcakes with a bit of frost.
On another subject, I have a question for my readers. My grandmother loves bingo but with her not being able to move around quite as well as she use to, it is impossible to take her to the bingo hall. I have been searching online at sites where you can add a little money in and play bingo and win prizes. Something like Cheeky Bingo. Does anyone have any suggestions about these sites? Do you play? I am thinking about setting her up on one and putting money in for her to play. Might be a great Christmas present. Your feedback is welcome!
This week is not only Spring Break but my daughter’s 12th birthday. I have had the lack of time to do a any posts as I have been making tons of cupcakes as you see here.
Luckily, I have some great blogger friends that have the ability to do a post this week!
I love to make cupcakes; it’s an obsession! With that being said, I used to just play with the “bang your head on the wall” icing out of a plastic container also known as store bought. This last Christmas I received a KitchenAid and the icing I make comes out so wonderful now, I would never let go of my KitchenAid. Any who, I decided I need to work on technique and such before my daughter’s birthday and who could resist using the new Nikon D5100 for some food shots. The camera, kitchen, and myself have become one. It’s scary!
Oh! And did I mention that Blood Oranges are in season and we finally got them here. I bought two huge bags and this week and went back for more. Blood oranges are perfect for a garnish. Ha! Ha! Be my Bloody Valentine!
Peel the blood orange and roll your orange slices in sugar and set aside.
Don’t brown the cupcakes or they become crunchy on top. The lightly brown/golden color is perfect!
Before the orange slices (above) and with orange slices (below).
After New Year’s, I had a quarter bottle of Irish cream left over and I just wasn’t sure what to do with it. Now that I received a new KitchenAid as a gift for Christmas, I thought it should be a bit simpler to make icing and why not try it out. My V does not care much for alcohol mixed with food. On the other hand my 16 year old loves it. You know how teenagers are! I have to consistently explain it really is just for flavor and it’s not going to get you drunk. Oh well, as long as they eat it I’m happy!
These cupcakes would be fantastic for St. Patrick’s Day and you can always spruce them up with some clover sprinkles.
I have heard of Zucchini bread many times but never tried it until a friend of mine from college mentioned it as “Grass” bread. With a quick spin and What? She was laughing. I said do you really put grass in it? She said no of course not and said it is just something her and the kids call it. The next day she brought me a piece. Of course I was hooked. Now, I love any way that I can possibly take an ingredient like zucchini that people generally go “Eww” and turn that into a “Oh wow”! With that being said, I hope you do a “Oh wow” when you try this recipe.
Recipe adapted from Brown Eyed Baker
I think it is pretty obvious that my teenagers love chocolate cake.
The new Decadent Triple Chocolate cake mix from Duncan Hines is delicious as you see in the pictures above. They of course fought over the last piece. My better half said that he loved that you don’t get the sugar shock effects after you consume it . The new Chocolate glaze product is scrumptious! Super easy to microwave and simply pour over your cake.
I was lucky enough to receive some extra coupons to share with friends and family. So, I gave my mom two, one for the glaze and one for the cake. My brother, in all his anticipation, barely waited a day. He took the coupons and picked up the triple chocolate cake mix and vanilla glaze. They baked their triple chocolate cake and added it with vanilla ice cream. They have yet to use the vanilla glaze but I hope when they do they let us all know how delicious it was . They did however, informed me that the cake is very rich and delightful. They are completely sold on the product and plan to try the new Apple Caramel cake. I, myself, want to try the Apple Caramel cake with vanilla ice cream. Oh! Or maybe even a cake roll with a apple cream cheese center! Any suggestions?
Now, I await to see what Chelsea at Muusat thinks and what creation she comes up with
Disclosure: *As part of the Foodbuzz Tastemaker Program, I received coupons for Duncan Hines Triple Chocolate Cake mix and Glaze. The views and opinions expressed by Jenne on MooshuJenne.com are my own, and based upon my cooking experiences with Duncan Hines. I was given the product free of charge to test and review it; however, I was not monetarily compensated for the review.*
This is my contribution to the Fall Fest FN Dish on Food Network this week. Don’t forget to check out the other great recipes below my recipe here.
Chelsea, my best friend and cousin, came in on Sunday to visit me. Monday night we went to see one of our old friends and phenomenal guitarist Jonny Radtke from Kill Hannah (Polar Moon). Although, he was not on tour with Kill Hannah he was playing with the band Filter; which was cool to see. One of the arts we at Muusat enjoy is making treats for our friends in a few bands. Monday night we took them some popcorn balls and pumpkin nutella bread. After a few marriage proposals from Phil ( jokingly of course ) we were glad to see they enjoyed the food just as much as we enjoyed the show. Can not wait till next time! Lots of hugs to Jonny and Filter!
For pictures and more about the show; check out Muusat.com
Other great recipes for Pumpkin on the FN Dish Fall Fest this week:
What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf