Chocolate Iced Cookie Bars

Seems like I often find myself in a position where I need a treat--quick. Not just I have a craving, (that does happen too), but I need to deliver a treat to someone, quick. Now I can make a batch of Food Processor Cookies and have them ready to go in 30 minutes but a girl needs choices.
I saw this recipe on Lizzy's blog and knew I had to make them. I'm happy to say they were plated and out the door in under 2 hours! Bar cookies are perfect for a quick treat especially if you help them 'cool' in the freezer. It does work.
This bar cookie was rich with butter and dark brown sugar. The frosting was an added bonus. Don't be afraid to spread it thick, you'll thank me later.

Chocolate Iced Cookie Bars
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, melted and cooled
1 cup DARK brown sugar (7 ounces)
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla
Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons cocoa
1 pound powdered sugar
1 teaspoon vanilla

Line a 9x13 pan with foil, spray. Whisk flour, soda and salt in a bowl. In a large bowl combine sugars and melted butter, whisk. Add egg and egg yolk and vanilla stir till smooth. Gently fold in dry ingredients. Do not over mix. Smooth batter in pan. Bake at 325 degrees for 27-30 minutes until golden brown. Cool, lift bars from pan and cool completely. If you are in a hurry (I always am) put it in the freezer for a few minutes.

While bars are cooling make frosting. Combine butter, milk and cocoa in a saucepan. Whisk and cook for about 5 minutes, mixture will just come to a boil. Pour in bowl of mixer. Beat 1 minute. Gradually add powdered sugar, beat until smooth. Add vanilla. Frost cooled bars. Using an offset spreader will make your life easier. Cut the bars and get them out of the house quick. They are dangerously delicious.

Barbeque Pizza--Secret Recipe Club

The Secret Recipe Club is a great place to find new blogging friends. You are assigned a blog, you have several weeks to stalk that blog and decide what yummy recipe you will make. On reveal day you post the recipe and give a shout out to the 'secret' blog! My blog this month was Ma, What's for Dinner?  Boy can I relate to this gal. I may be an empty nester now but I do have 6 children. They were all young once and dinner was there every day!! Alex has some great kid friendly recipes. She even has a cookbook. So if you have kids this is a blog you will enjoy. Alex also has some fun craft projects.
I will have a houseful of grand children this week. I'm sure I will turn to Ma, What's for Dinner?
I made BBQ Chicken Pizza. It was delicious--a crowd pleaser for sure!
Alex's recipe looked yummy, she made her own barbeque sauce. But I was in a hurry so I took a few shortcuts. I also scaled the recipe down to feed two. I still came up with a BBQ Chicken Pizza that we both enjoyed. I will make Alex's sauce soon--it looks delish.

Easy BBQ Chicken Pizza
1  ball pizza dough, purchased or homemade. I have used both but we just prefer homemade. I use Pioneer Woman's recipe. I love that it can hang out in the fridge for a few days. I make a batch and divide it into 3 balls. This makes a perfect size pizza for two. This dough freezes great too. I love having pizza dough in the freezer--it's a jump start to a great meal.
1-2 cups chicken, grilled or from a rotisserie chicken
1/3-1/2 cup barbeque sauce, Sweet Baby Ray's is our choice
1/4 cup chopped fresh cilantro
1/2 cup sliced red onion
1 jalapeno pepper, seeded and sliced thin
1 cup shredded Mexican cheese blend
1/2 cup sour cream
2 tablespoons fresh lime juice
Olive oil

Heat oven to 450 degrees. Drizzle some olive oil on a pizza stone roll dough as thin as you like it! We like thin crust pizza. Brush dough with olive oil. Bake in very hot oven until dough just begins to brown, about 6 minutes.
Mix together chicken, barbeque sauce and 2 tablespoons of the cilantro.
Scatter chicken mixture over partial baked dough. Top with onion and pepper. Bake about 8-10 minutes. Sprinkle cheese over pizza and bake a few more minutes until melted.
Whisk together sour cream, lime juice and remaining cilantro.
Serve pizza with sauce! It's delicious.

Why the sauce??? My son always pulls out the ranch dressing when we have pizza. He insists in dipping his pizza in ranch! I was reading in a America's Test Kitchen cookbook. They suggested serving this Lime Cilantro sauce with Barbecue Chicken  pizza. I tried it--it's a winner. So I guess my son isn't the only one who 'dips' his pizza!
I just realized that last month I also made Pizza for SRC! It was a Thai Chicken Pizza. I can't tell you how many times I've made it! So SRC really is a great place to find new and exciting recipes.

Breakfast in a Scone

I love having my kids come and visit. It gives me a chance to serve yummy recipes that are saved for special occasions. When my daughter travels 2000 miles with 4 little kids that is cause for celebration! We put diets aside and enjoy cooking good food together. Nothing makes me happier than being with my girls in the kitchen. It's a piece of heaven I'm sure.

I often start the day out with a sweet scone,  Lemon Cranberry Scone  or Pumpkin Scones with Spice Glazed  are both great choices but today I wanted a hearty scone, one that will satisfy a man's appetite. I found it, on Brown Eyed Baker--she always comes to my rescue. This scone is full of bacon, onion and cheese. It is rich and delicious. Perfect for the company that has traveled miles!

Breakfast in a Scone

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon freshly ground pepper

1 stick butter--freezer for 30 minutes

11/2 cups grated cheese, cheddar or Gruyere

4 green onions, diced, white and green part

10 strips bacon cooked crisp and chopped
3/4+ cup buttermilk

1 egg

2 teaspoons water

In a mixer fitted with the paddle attachment combine flour, baking powder, salt and pepper on low till mixed. Grate frozen butter on the large holes of a box grated. Add frozen butter to flour mixture, mix gently. Add cheese, onion and bacon. Mix gently.  Add 3/4 cup buttermilk mix until the mixture just comes together adding more buttermilk if needed 1 tablespoon at a time. Please don't over mix. Form dough in a ball on a floured Roulmat. Using a floured rolling pin flatten and roll the dough to an 8 inch circle about 1/2 inch thick. Cut into 8-10 wedges. Whisk together the egg and water. Brush each scone wedge with egg wash. Place on a silpat lined pan. Bake at 400 degrees for 18-20 minutes. Scone should start to brown and be firm to the touch. Don't over bake. These are delicious warm. Actually they are good anyway!

Another Trip To the ER

It started out as a nice weekend trip to watch our sweet granddaughter dance. And dance she did--center stage right in step. We enjoyed ice cream and the zoo. Grandpa was happy to help Jarom get some yard work done. Lots of power tools were used--EJ was happy to stay inside and play Angry Birds on our Pad. 

We encouraged EJ to go outside and collect bugs with Grandpa, a favorite pastime. Then it happened, the accident.  EJ walked outside just as Grandpa was letting pressure out of a new gas can. Something malfunctioned and gas sprayed in EJ's eye.

She screamed, we brought her in the house and tried to pour water in her eye. After 20 minutes of more screaming and not enough water in her eye we literally threw the towel in and took her to the ER.

Now EJ is smart. She knew that if she didn't hold still and cooperate they would have no choice but to strap her down. She is also very articulate. She cooperated with the ER personnel but she did not hesitate to let them know exactly how she felt.

"This is SO BOOOORING.

This is terrible past zero

Breathe. Breathe. Breathe. (repeat)

I am NOT having fun.

This is the worst day of my life.

My face is so red.  I look ridiculous.

I hate this 100 percent."

 

We are happy to say her eye is fine. I think she gave the ER personnel something to smile about! And I'll continue to call my blog Everyday Insanity, because it is.

Gold Medal Oatmeal Chocolate Chip Cookies

No, this recipe didn't win a Gold Medal (yet) it came from the back of a bag of Gold Medal Flour. I often make recipes on the back of packages--they are usually yummy. I just assume products would only want the best recipes on their packages.

Do I really need another oatmeal chocolate chip cookie recipe? Yes, of course I do! I liked this recipe because it is easy, perfect for the beginner. No fussy instructions; just a few ingredients combine to make a delicious cookie. Is it good? My granddaughters gave them thumbs up. I will make them again when I need a quick, tasty cookie. Enjoy.

Gold Medal Oatmeal Chocolate Chip Cookies

1 1/2 cups packed brown sugar (11 1/2 ounces)

1 cup butter, softened

2 teaspoons vanilla

1 egg

2 cups quick cooking oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1 cup chopped nuts

In a large bowl beat together brown sugar, butter, vanilla and egg. This can be done by hand or with a mixer.. Add oats, flour, baking soda, salt, chocolate chips and nuts. Mix well.

Using a medium scoop drop dough on a parchment lined cookie sheet.

Bake at 350 for 11-13 minutes--until golden brown. Makes 3 dozen.
Printable Recipe

Cocunut Shrimp Curry

We do love curry and will often order out just curry at a favorite Thai restaurant. As my daughters and I became more familiar with Thai ingredients we decided to try a few Thai dishes at home. Curry was an easy place to start. My daughter sent me some small cans of red curry paste. Now even though the cans are small they contained way more than the recipe called for. I measured the paste in 1 teaspoon amounts and put each teaspoon on a piece of parchment paper. These were quick frozen and put in a labeled, freezer baggie. Now we get many uses of one can of curry paste. We tried this dish with chicken--it was not bad but we will stick to shrimp in the future.

Curry Ingredients
1 pound shrimp
2 tsp soy sauce
2 Tbsp canola oil (split and used at different times in the recipe)
1 cup chopped red pepper
1 cup chopped zucchini
1 cup snow peas, strings removed, chopped into 1 inch pieces
1 cup bean sprouts
2 carrots, cut with a Julienne cutter
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
(when preparing ingredients mix the 1 tsp oil, garlic, and ginger in a small bowl - when it comes time to add it to the pan you'll pat yourself on the back for making it so easy!)

Coconut Curry Sauce
1 can coconut milk, not light
2 Tbsp fish sauce
2-3 tsp red curry paste
2 tsp brown sugar
2 tsp cornstarch

Combine the sauce ingredients in a medium bowl, set aside.

Make sure the shrimp are peeled, deveined, and thawed if previously frozen.  Toss the shrimp with soy sauce.  Heat 2 tsp oil in a skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally until curled and lightly brown, about 2 minutes.  Do NOT overcook. Transfer the shrimp to a clean bowl.

Add 1 Tbsp of oil to the pan and heat until shimmering.  Add bell pepper and cook until crisp tender, about 2 minutes.  Stir in zucchini and snow peas and cook one more minute.  Clear the center of the pan and add the oil, garlic, ginger mixture.  Cook, mashing into the pan with a spatula, until fragrant, about 30 seconds.  Stir in cooked shrimp, bean sprouts and julienne carrots.  Quickly whisk sauce ingredients to recombine and add to pan.  Bring to a simmer.  Cook until the sauce thickens, about 1-2 minutes.  Serve immediately. Over a big bowl of rice. May accompany with Naan,
This recipe was inspired by one we saw on Mel's Kitchen Cafe

TWD/BWJ Oasis Naan

I was excited for our recipe this week. Naan is a food that is on my 'baking bucket' list, I do love Indian food and good curry. Naan is the perfect accompaniment to such dishes. So I was pleasantly surprised at how easy it was to make. I started the dough by hand but finished it in the mixer, my back just can't knead. I added the lesser amount of flour as I was aiming for a softer dough. 

I can tell this is a recipe that needs practice! Why is round so difficult?? But my last naan looked much better than the first one. I served the warm, chewy naan with Skillet Chicken Tikki Masala, a favorite 30 minute meal.

You'll want to check Maggie's or Phyl’s blog for the complete recipe. This is a recipe worth perfecting. Who doesn't love warm bread with a meal?

It's a Grad!!

It's that time of year when graduation announcements fill my mail box. I love to see their smiling faces and look into their eyes and wonder what the future holds.

I do know the future holds a card from Greg and me with a gift card to Chick-Fil-A, my favorite fast food restaurant. Good luck Grads!

More Insanity

Often visits from my grand kids end in emergency room trips. Once Bianca dislocated an elbow. The next trip she was getting out out of the bathtub and slipped and fell on the tile. This required another trip to the ER. That same trip as the family was heading home. Jill hit black ice/slush on I-15 just outside of Salt Lake City. That was not pretty. Jill took the bulk of the hit. She had cuts and scraps and a few broken ribs. Cousin Rachel who was pregnant at the time was kept for observation--luckily all was well. Jack and Bianca strapped in their car seat were luckily safe. It could have been tragic but just ended inconveniently.

So I always hold my breath when Jill visits, waiting for something to happen. It did--Jack put a Roley Poley up his nose. This scare required a trip to the Dr. A very dead bug was removed. I assumed that along with the silver Pirate tooth was enough for one visit. I spoke too soon. After a 4 month stay Jill, Candise and I were busily packing things. Bianca ran to the house and told us Jack was hurt--bad. Jill scaled the fence and found Jack more than whimpering in pain--he was screaming. Now Jack never cries; we knew he was hurt. We did the usual things, can you bend your arm, wiggle your finger etc. It was evident another Dr visit was in order. So off we went to the pediatric clinic--we now have their number on speed dial.

It appeared broken so a soft cast was applied. Ex-Rays were taken the next morning after much debate the doctors decided it was indeed broken. Due to swelling a cast was not put on till Monday. Welcome home Jack, first stop the doctors office!

Oh and my washing machine broke, yet again!.

Thai Chicken Pizza--SRC

 I feel like I hit the SRC jackpot this month. The Secret Recipe Club gives one the opportunity to meet a new blogger, spend some time--lots of time in my case-- in their blog and finally make a recipe from their blog. The Inquiring Chef is Jess. Jess is one lucky lady;  she and her hubby Frank are on a job assignment in Bangkok Thailand.
 So, while I shop at Walmart and eat at Taco Amigo and Rumbi's Jess and Frank are living in a city I could only dream of.  The Inquiring Chef is full of a wide variety of recipes, several I want to try. But the photos of everyday life are more than interesting. Spend a few moments in Jess's blog and you will be transported to another way of life. Thanks Jess for allowing me to virtually spend some time in Thailand.

And now for the food; Jess is a great cook! Friday--Pizza Night is a great tradition. Many families look forward to eating Pizza on Friday. We enjoy our pizza night as do Frank and Jess. When looking for a recipe to make on Jess's blog I had to check out the list of 'my favorite recipes'. On it was listed Thai Chicken Pizza. Not really a recipe she learned in Thailand but one she could easily find the ingredients for. This pizza looked too good to pass. I have been making Pioneer Woman's Pizza Crust forever. It's delicious, easy to make and great to work with. We made curry the night before so many of the ingredients were ready. My additions are noted in red. The pizza was over the top delicious, we want more for breakfast! This will be made often on Friday Pizza Night. Soon I will make it outside on the grill.
Thanks Jess for keeping a blog of your journeys; I can't wait to follow the remainder of your Thailand experience. I'm also excited to make the Maria Sinskey’s Gougères.

Thai Chicken Pizza
1 pizza dough recipe, enough for at least 3 pizzas (I like Pioneer Woman's recipe)
The topping measurements are for 3 pizzas.
3 T olive oil, divided
1 red onion, cut into thin strips
1 cup green onion, white and green parts roughly chopped
1/2 red pepper, diced
2 1/2 cup chicken, roasted or sauteed and chopped
1 cup carrots, shredded or cut into matchsticks
1 1/2 cups shredded mozzarella cheese (not really Thai but a small amount of cheese was good)!
1/2 cup roasted peanuts, roughly chopped
1/2-3/4 cup sweet and spicy Thai Chili Sauce
1 cup cilantro, roughly chopped
1 cup bean sprouts

1. Preheat oven to 450 degrees.
2. Heat 1/2 Tbps. olive oil in a small pan over medium high.  Add red onion and saute just until onions begin to soften.  Remove from heat.
3. Divide pizza dough into 3 equal portions. Roll or stretch the first portion into a 12 inch circle on a baking sheet or stone. Pre-bake crust for 5 minutes, remove from oven and drizzle liberally with olive oil.
4. Top pizza, beginning with red onion, followed by green onions, red pepper, chicken, carrots, peanuts, a light sprinkle of mozzarella cheese and finally ending with a generous drizzle of Thai Sweet Chili Sauce.  Bake for additional 5-7 minutes until crust is golden brown.  Remove and immediately sprinkle with cilantro and bean sprouts.  Slice and enjoy.

Just Delicious Meatloaf

I admit that meatloaf has never been at the top of my 'to make ' list. I made only when I could think of nothing else. That all changed when my daughter raved about a meatloaf recipe she found on Pioneer Woman's Blog. This got my attention because I trust Pioneer Woman. I made this recipe twice in the same month; a record for sure. It's easy, tasty and leftovers make great sandwiches.
So add it to your menu soon. It will make your family happy!

Just Delicious Meatloaf
1 cup milk
6 white bread slices
2 pounds very lean ground beef
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon Lawry's Seasoning salt
fresh ground pepper
1/2 cup minced flat leaf parsley
4 eggs beaten
8-12 thin bacon slices

Tomato Gravy
1 cup ketchup
4 tablespoons brown sugar
3/4 teaspoon dry mustard
4 dashes of hot pepper sauce
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan cheese, seasonings and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a broiler pan. Line the bottom with foil for easy clean-up. Lay the bacon slices over the top tucking hem underneath the meatloaf.
Make the tomato gravy--mix all the ingredients together in a small bowl. Pour 1/3 of the mixture over the top of the meatloaf. Bake at 350 for 45 minutes then pour another 1/3 of the gravy over the meatloaf. Bake until meat thermometer registers 160 degrees. Serve with remaining tomato gravy, Twice baked potatoes and steamed spinach complete this delicious meal.
This makes plenty. I often make half the recipe for our small family.

Happy Mother's day--with a Lemon Cranberry Scone

Happy Mother's Day to all my blogging friends. I love Mother's Day. I mean who doesn't love an excuse to make all ones favorite foods. My sweet daughter Jill and I will cook dinner tonight for my Mother and Greg's Mother. Since cooking is something we love to do this is nothing but fun. Greg will do the dishes so it's a great day for sure!

 Luckily Greg had church meetings early this morning so I quickly made these Cranberry Lemon Scones. Greg would have made Biscuits and Gravy--now he does make a mean batch of Biscuits and Gravy. He has been perfecting them for months and they are good. But they just don't scream Mother's Day to me. But these Lemon Cranberry Scones do!

So if you have a bag of cranberries in your freezer these are one delicious treat. They make plenty so I froze half of the scones (uncooked). I will pop them in the oven for another tasty brunch!

Fresh Cranberry Lemon  Scones

1 1/2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse

1/2 cup chopped toasted pecans
1 large egg
1 large egg yolk
1 cup cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

In a small bowl rub lemon zest into 1/2 cup sugar--this smells wonderful!
In a food processor pulse flour, lemon sugar mixture, baking powder, salt, butter  until mixture resembles coarse meal, transfer to a large bowl. Add pecans.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter dipped in flour cut out as many rounds as possible, re-rolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Scones may be flash frozen before baking and stored in a freezer bag. Place frozen scones on parchment lined baking sheet and bake a few extra minutes.
I served these with a drizzle of lemon glaze. A 5 star recipe for sure!

Frosted Cookie Bites

Blame it on book club. We were discussing Saving CeeCee Honeycutt by Beth Hoffman. This is a delightful debut novel packed full of Southern Charm. Strong woman, wacky humor and good old-fashioned heart. From the moment you first step into young Cee

Cee's unique world, you'll never want to leave. We all loved this novel. One feels better for reading it.

Book Club brings treats--we went for ribbon sandwiches, brownie bites and frosted cookie bites. A Frosted Cookie Bite takes a humble Toll House Cookie and elevates it to a party status. A small cookie scoop is used to place cookie dough in a mini muffin tin. These bake to a golden brown. Don't worry if they fall in the center; this makes a perfect place to swirl some Almond Butter Cream. This is one delicious bite!

Frosted Cookie Bites

1/2 cup butter, soft

1/2 Crisco

3/4 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla

2 eggs

1 tablespoon water

2 1/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 cup mini chocolate chips

3/4 cup finely chopped pecans

Cream butter and Crisco till smooth, add sugars, vanilla and eggs beating after each addition. Add water.

Mix together flour, salt and baking soda. Add  to creamed mixture, stir gently. Add chocolate chips and pecans. Using a small Pampered Chef Scoop put a level scoop of cookie dough in each cup of a sprayed mini muffin tin.  Bake at 325 for 8-10 minutes till top appears light brown. Cool in tin and remove when just cool. Frost with Almond Butter Cream Frosting. Recipe makes about 72 cookie bites. That is one big party! Dough can easily be frozen. Flash freeze dough balls and store in a freezer bag. Pop the frozen dough balls in your mini muffin pans and bake for a quick treat.

 Almond Butter Cream Frosting

4 ounces very soft butter

3 cups powdered sugar

1/2 teaspoon pure Almond Extract

heavy cream as needed
Mix butter and powdered sugar, add almond and a pinch of salt. Add heavy creamy until the desired consistency. Pipe on cookies as desired.
Printable Recipe

Just a Little Insanity

It started out as a normal Monday. Cold cereal for breakfast, a little Mickey Mouse Clubhouse on TV and lots of sunshine. Jack was outside before nine ready to take on the day. He played outside for only moments when he found a new friend. He promptly brought his friend inside to meet me. It was a Potato Bug--or Rollie-Pollie as Jack calls them, I suggested he take his new friend outside.

It wasn't long before Jack was inside with a worried look on his face. He reported to his Mom that the Rollie-Pollie was up his nose. Jill laughed (Jack has been known to tell a story or two) and said something to the effect of 'that's gonna kill you'. Tears filled Jacks eyes, we knew it wasn't a story and the Rollie-Pollie really was up his nose. We tried all the usual things frantic parents do when a foreign object is up a child's nose. Nothing worked.

A visit to the Pediatric Clinic was necessary. The staff got a good chuckle and thanks to a long slim tweezer like instrument the bug, now expired, was removed.

I asked Jack why he put the bug up his nose. 'I thought it would be a good home' was his reply. I'm sure Jack will continue his fascination with insects. Hopefully he will keep them out of his nose.

Peanut Butter Sheet Cake

Sheet cakes take me back to my childhood. Cupcakes hadn't come into vogue, I think life was more practical. Mom always had homemade goods, fresh bread, cookies and often a 9x13 cake. Favorite flavors were Grandmas Double Lemon Cake, the ever practical Boiled Raisin Cake and Chocolate Cake with Beautiful Frosting. Family reunions always featured several cakes, all in the pan--you just served yourself. No fancy platters or serving dishes. At the end of the day everyone took home a dirty pan. Simple.

I needed a quick dessert last week and turned to my Pinterest boards. I had pinned a Peanut Butter Sheet Cake. We love peanut butter, this looked like the perfect dessert. The cake is frosted while it is still warm--a plus when time is short. This cake was a crowd pleaser. I will add it to my 'make again soon' list.

Peanut Butter Sheet Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water

1 cup butter

1/4 cup peanut butter

2 eggs beaten

1 teaspoon vanilla

1/2 cup buttermilk

Peanut Butter Frosting

1/2 cup butter

1/4 cup peanut butter

1/2 cup cream--or milk

16 ounces powdered sugar

1 teaspoon vanilla

In a bowl whisk together the flour sugar, salt and baking soda. In a medium saucepan heat water, butter and peanut butter. Bring to a boil and remove from heat; add the dry ingredients. In a small bowl beat eggs, vanilla and buttermilk; add to ingredient in saucepan. Pour mixture in a 10X15 inch jelly roll pan that has been sprayed with Pam for Baking. Bake at 350 for 28-30 minutes until done.

While cake is baking make frosting. In the same saucepan heat butter, cream and peanut butter to a boil. Remove from heat and add powdered sugar and vanilla. Beat to desired consistency. Pour/spread frosting over warm cake. Sprinkle with chopped peanuts (we used 4 packages of the peanuts that come with the chocolate sundaes from McDonald's). The cake was a hit. We served it with ice cream for dessert. We ate it plain for breakfast.

Thanks The Wednesday Baker for a great recipe!