day 20: {incredibles}

well, their name pretty much says it all.  these are basically incredible.  and they’re easy.  they are kind of like a glorified peanut butter graham cracker with chocolate.

so how could you go wrong?

Incredibles

what you’ll need:

¾ cup melted butter

2 cups graham cracker crumbs

1 12-ounce jar peanut butter

2 cups powdered sugar

2 cups semi-sweet chocolate chips

instructions:

1. pour melted butter over graham cracker crumbs and mix well.

2. add peanut butter and powered sugar and mix well.

{if you heat the peanut butter in the microwave for about 30 seconds it’s much easier to mix}

3. spread evenly into bottom of greased 9×13 inch pan.

4. in microwave heat chocolate chips for 30 second intervals on 50% power.

5. pour over top of graham cracker mix.

6. chill for 1 hour or until firm.

enjoy!

.:devil’s food cupcakes with reese’s peanut butter icing:.

 I love peanut butter and chocolate together.  Hands down.  Anytime.  Anywhere.  I really love this recipe for Devil’s Food cupcakes.  I might have copied it out of a book one night at Barnes & Noble and I have absolutely no idea which book {that might be illegal…oops!}.  None the less, I really like it.  Another thing I really love are Reese’s peanut butter chips.  I like them in stuff.  I like them by themselves.  And now I like them in icing.  Someone, somewhere has probably come up with this idea before me, but the icing recipe is straight from my old noggin.  I decided to melt some Reese’s peanut butter chips and add them to my buttercream recipe and see what happened.  And what happened was good.  Really good.   And with these devil’s food cupcakes, it’s the perfect combination.

Devil’s Food Cupcakes

2 cups flour 

1 cup Dutch process cocoa

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, softened 

1 ½ cups light brown sugar

½ cup granulated sugar

3 large eggs, room temperature

1 ½ cups buttermilk

2 teaspoons vanilla

 

Cream butter and sugar in electric mixer until light and fluffy. 

Add eggs and mix well. 

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together. 

Add dry ingredients to butter mix in three parts, alternating with buttermilk and vanilla. 

It’s best to start with the dry ingredients and end with the dry ingredients. 

Scoop batter into cupcake pan bake for 18 minutes at 350 degrees.

Reese’s Peanut Butter Icing

1 bag Reese’s peanut butter chips

2 sticks butter-softened

3-4 cups powder sugar

1-2 tablespoons heavy cream

1 teaspoon vanilla

In mixer cream butter until smooth and silky.

Melt Reese’s peanut butter chips in glass bowl.  I microwaved them for 30 seconds at a time {about 3 times total} on 50% power.  They don’t really get runny like chocolate chips do when you melt them.  They are more the consistency of peanut butter. 

Add melted peanut butter chips to butter and beat until well mixed. 

Add powdered sugar and beat on high for 7-9 minutes. 

Add heavy cream as needed for consistency

{I add about 1 ½ tablespoons when I made them}.