Peanut Butter Bars {with Chocolate Frosting}
/Peanut Butter Bars are one of the best treats and they're great for parties because they make enough for a crowd! You get a chewy oat cookie base that's loaded with peanut buttery flavor, then it's topped with a layer of peanut butter after baking and finished with a decadent chocolate frosting. /

#Cocoa #Oats #PeanutButter

Servings: 30
Ready in: 42 minutes
Prep: 30 minutes
Cook: 12 minutes

Ingredients:
2 cups (283g) all-purpose flour
2 cups (181g) quick oats
1 tsp baking soda
1/2 tsp salt
1 cup (226g) unsalted butter, softened
1 1/4 cups (260g) packed light-brown sugar
3/4 cup (150g) granulated sugar
2 large eggs
1 cup (243g) creamy peanut butter
1 tsp vanilla extract
Frosting
1 cup (243g) creamy peanut butter
1/2 cup 113g) unsalted butter, diced into 1 Tbsp pieces
1/4 cup (26g) unsweetened cocoa powder
1/4 cup (60g) milk
2 pinches salt
1 tsp vanilla extract
3 cups (360g) powdered sugar

Instructions:
1. Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch cookie sheet.
2.  In a mixing bowl whisk together flour, oats, baking soda and salt. Set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy.  
4. Mix in eggs one at a time. Blend in 1 cup peanut butter and the vanilla. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
5. Drop cookie dough onto prepared baking sheet. Spray hands with non-stick cooking spray and spread dough into an even layer.  
6. Bake in preheated oven 12 - 15 minutes until golden (see notes).
7. Remove from oven and cool 5 minutes, then dollop remaining 1 cup peanut butter by spoonfuls over top. Let sit 1 minute then spread peanut butter into an even layer to cover top.
8. Melt butter in a medium saucepan. Stir in cocoa, milk and salt and bring mixture just to a boil over medium heat.  
9. Remove from heat and whisk in vanilla, then stir in powdered sugar and mix until well combined (if needed you can add 1 Tbsp hot water to thin).  
10. Immediately pour over bars and spread into an even layer. Allow frosting to set then cut into squares. Store in an airtight container.

Notes:
Be careful not to over-bake or edges will be dry, don't wait for it to be golden brown. They should be puffed and beginning to set but still soft.
Recipe adapted from Taste of Home ...read more

Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes are one of my all time favorite cupcake recipes! They're soft and tender, perfectly moist, their sweet, spiced flavor is absolutely perfect and the cream cheese frosting and crunchy chopped pecans is the perfect finishing touch. A must have recipe!

#Applesauce #BrownSugar #Butter #Carrots #Cinnamon #CreamCheese #Eggs #PowderedSugar #Sugar #VanillaExtract #VegetableOil

Servings: 12
Ready in: 55 minutes
Prep: 35 minutes
Cook: 20 minutes

Ingredients:
1 1/4 cups (178g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)
2/3 cup (140g) granulated sugar
1/3 cup (78g) packed light-brown sugar
2 large eggs
1/4 cup (64g) unsweetened applesauce
1 tsp vanilla extract
1/2 cup (120ml) vegetable oil
3/4 cup (82g) chopped pecans
Cream Cheese Frosting
1/2 cup (112g) unsalted butter, nearly at room temperature
8 oz (226g) cream cheese, nearly at room temperature
3 1/2 cups (412g) powdered sugar
1/2 tsp vanilla extract
Optional carrots for decoration
50 g Marzipan (about 1/4 cup)
Orange gel food coloring
Cocoa powder (I used Dutch processed)
12 small curly parsley stems

Instructions:
1. For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg, set aside.
2. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale.  
3. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer.  
4. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined.
5. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.
6. For the frosting: Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract.  
7. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth*. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans.
8. For the optional carrot decoration: Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time (I did 4g carrots) then roll into carrot shapes (roll a tapered log shape).
9.  Dip a toothpick lightly in cocoa powder, shaking of excess then gently roll carrot across toothpick (in random places) while slightly rotating to make slight indentations (to give it that natural look).
10. Poke a small hole in the top of each carrot and insert parsley. Gently press carrots into frosting on tops of cupcakes.  
11. Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.

Notes:
*If frosting is slightly runny freeze in 3 minute increments then mix again and repeat if needed.  ...read more

Acid/alkaline balance. By now many of us have heard of it, some of us have a good understanding of it, and yet few people know how to balance our pH or bring it back into balance. Here I will discuss
fb t

Copycat Krispy Kreme Glazed Doughnuts
These doughnuts taste just like Krispy Kreme's! They're soft and fluffy and every bite will melt in your mouth. Fun to make and everyone will love them!

#Butter #EggYolks #Eggs #EvaporatedMilk #Flour #PowderedSugar #Shortening #Sugar #VanillaExtract

Servings: 12
Ready in: 3 hours
Prep: 40 minutes
Cook: 20 minutes

Ingredients:
Doughnuts
2 1/4 tsp active dry yeast
1/2 cup warm water , 110 degrees
1/4 cup granulated sugar , divided
1/4 cup evaporated milk , warmed to 110 degrees
1/2 tsp salt
1/4 cup vegetable shortening , at room temperature
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour , then more as needed (scooped and leveled)
3 - 4 cups vegetable shortening , for frying
Glaze
2 Tbsp unsalted butter , melted
1 1/3 cups powdered sugar
1 pinch salt
2 tsp evaporated milk
1/2 tsp vanilla extract
3 - 4 tsp hot water

Instructions:
1. In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
2. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed.
3. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
4. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.
5. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.
6. Heat shortening in a cast iron dutch oven to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees, remove from heat and reduce heat as needed).
7. Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good).
8. Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown.
9. Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired. ...read more

PASS THIS ON and follow North99 if you're tired of being ripped off by cell companies.

Should Canadians have the choice of publicly-owned wireless service? Take our one-question poll righ… t
soundboxxx

@AlxndrBlack @danmac800 Nah. It'll be unfrozen soon. They let this bitch keep his. t
sdbx

Raspberry Lemonade Cupcakes
Such a bright and summer, irresistible cupcake! Tastes just like raspberry lemonade in cupcake form!

#Butter #Buttermilk #CakeFlour #Flour #Lemon #LemonExtract #LemonJuice #PowderedSugar #Raspberries #Sugar #VanillaExtract

Servings: 12
Ready in: 50 minutes
Prep: 30 minutes
Cook: 20 minutes

Ingredients:
Cupcakes
3/4 cup all-purpose flour
3/4 cup cake flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1 Tbsp lemon zest (zest of 2 medium lemons)
1/2 cup unsalted butter , softened
1 large egg
2 large egg whites
1/2 tsp vanilla extract
1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
1/4 cup + 3 Tbsp buttermilk
1 1/2 Tbsp fresh lemon juice
Simple Syrup
1 Tbsp fresh lemon juice
1 Tbsp sugar
Raspberry Buttercream Frosting
1 (heaping) cup fresh raspberries
1/2 cup unsalted butter , nearly at room temperature
1/4 cup salted butter , nearly at room temperature
2 3/4 - 3 cups powdered sugar
1/2 tsp vanilla extract
24 fresh raspberries , for topping
Lemon wedges , for topping

Instructions:
1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
2. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (scrape bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.
3. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
4. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
5. For the simple syrup:
6. In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool.
7. For the frosting:
8. Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 - 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 - 3 1/2 Tbsp). Cool completely (speed chill in freezer).
9. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
10. Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container. ...read more

For those of you just joining us, welcome home.
To catch you up to speed, we've been boycotting the following for close to 7 years now.
#BoycottLoblaws #BoycottSuperstore #boycottWalmart #boycottChristians #boycottcostco #supportLocal t
soundboxxx ...read more

 ~Ho77iday shellshalk  

@pretligreenacre