Ooey Gooey Peanut Butter Sheet Cake!!!! I apologize, I obviously didn't melt my butter quite all the way... hence the white specs in the frosting. But don't let that deter you away... it's delicious!!! And it took my mood from crabby and mean (ask Aaron) to happy and content. :) Haha.
PB Sheet Cake
By: The Girl Who Ate Everything
Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda
Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla
Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.
Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.
Yes, the answer is yes... you definitely want to run and make this!
Oh, did you want to see what we're up to these days?
Yep... boxes and sh** everywhere! :) Nice, huh?! Well, we are almost ready to go! Only 1 week to go!! YAY!
I did make a cold pasta salad this week too, I should share that with you! It was a scorcher this week with heat indexes in the 110's!! We had to stay and eat cool.
Mediterranean Pasta Salad
1 lb tri-color rotini
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp dijon mustard
3/4 cup black olives, sliced
1 can artichoke hearts, chopped
4 oz crumbled feta cheese
Sprinkle of basil & oregano
1/2 cup Parmesan cheese
Salt & pepper to taste
Cook pasta, drain and rinse with cold water. Whisk together olive oil, balsamic vinegar, mustard, basil, oregano, salt & pepper. Pour over pasta, add rest of ingredients and stir.
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