Monday, January 30, 2012
Tuesday, January 24, 2012
Monday, January 23, 2012
Sunday, January 22, 2012
Monday, January 16, 2012
Sunday, January 15, 2012
1/2 cup creamy peanut butter
3/4 cup nutella
2/3 cup granulated sugar
1 1/4 cup half & half
2 cups heavy cream
1 1/2 teaspoons vanilla extract
kitchen aid mixer with paddle
ice cream maker
Saturday, January 14, 2012
1/2 cup unsalted butter
1/2 cup shortening
4 large eggs
1 2/3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1/3 cup milk
1/3 cup pineapple juice
2 teaspoons vanilla extract
1 1/2 cups blueberries (fresh or frozen)
3/4 cup drained chopped canned pineapple
DirectionsAllow your eggs and butter to get to room temperature. (Very important)
Preheat your oven to 350 degrees F grease and flour pan(s)
Cream your butter shortening and sugar together on medium speed until it is nice and fluffy. About 3-5 minutes.
Add your eggs and vanilla to the cream mixture and mix well.
Sift your flour, salt and baking powder together in a separate bowl.
Beat in your dry ingredients into the creamed mixture slowly. Alternate with adding your milk and pineapple juice. Mix for 3-4 minutes.
Fold in your blue berries and pineapple
Bake till your toothpick comes out clear from the center.
6 oz softened cream cheese
6 tablespoons of unsalted butter
3 1/2 cups of confectioner’s sugar
1 teaspoon vanilla extract
1/2 cup crushed canned pineapple
beat creamcheese and butter until smooth. beat in vanilla. slowly add sugar beat until smooth. mix in pineapple.