Reese's Peanut Butter Chocolate Cake I used a box milk chocolate cake mix. For the icing: Cream together 2 cups of peanut butter and 3/4 cups of softened butter.Gradually add 2 cups confectioners' sugar and beat well. Add 1/4 tsp salt and 1 tsp pure vanilla extract and continue to beat. Add 3-4 tbsp milk and beat until frosting is at the desired consistency for spreading. Garnish with 6 Reese's cut in half around top edge. Reese's Miniatures cut in half around bottom and crumbled on top.
Boyfriend Cookies: 1 c softened butter - ¼ c white sugar - ¾ c brown sugar - oz. instant vanilla pudding mix - 2 eggs - 1 t vanilla extract - c flour - 1 t baking soda - 1 c milk chocolate chips - 1 c semisweet chocolate chips - ½ c white chocolate chips
MARSHMALLOW BUTTERCREAM cup butter room temp 1 cup Marshmallow Fluff 2 cups powdered sugar 2 Tbsp milk Mix butter and Fluff on medium speed until smooth. Slowly add powdered sugar, mix on low. Add in milk, mix on medium until smooth.
Pumpkin Crisp: 1 can of cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, teaspoon cinnamon, and teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream.
Lemon Coconut Cake - This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese frosting. Two of my favorite flavors - coconut and lemon!
Peanut Butter Pie Cookies (Grain Free, No Refined Sugars): 1 cup peanut butter 8 oz cream cheese, softened cup honey 1 tsp vanilla tsp sea salt tsp baking soda 1 egg.replace honey with truvia and this would be an S dessert.sub xylitol for honey?