Peanut Butter Cups

Super simple to make, no fuss, and everyone will love these. The filling is nice and creamy, not too sweet, and has the perfect amount of salt.. delicious. Just melt the chocolate, add some peanut butter in to it, pipe it into cups, then make a peanut butter filling, fill it on top of the chocolate, and simply pipe more chocolate over.. done! A great party pleaser.

In a bowl put:
2C semi sweet chocolate chips
1/2C smooth peanut butter
and melt over a pot of hot water on the stove. Or melt for 30 seconds at a time in the microwave.
Stir till smooth. Take off the heat. Fill it into a piping bag.

For the filling in a mixing bowl add:
1/2C smooth peanut butter
4 1/2t soft butter
1/2C confectioner's sugar
1/2t salt
paddle until smooth. Fill this into a piping bag.

Now fill miniature paper cups pipe a little chocolate mixture, on top of that pipe the peanut butter filling, then over that pipe the chocolate. Put toasted peanuts over that if you like, and chocolate sprinkles. Refrigerate till set. Enjoy.

50th Anniversary Cake

This cake was a 50th anniversary cake, made with their original cake topper from fifty years ago. The cake was made with an incredibly light vanilla bean chiffon sponge, soaked with brandy syrup. Each tier was cut twice and filled with raspberry mousse, then decorated with a silky whole egg buttercream. It was loved by all fifty guests.

Fourth of July Sugar Cookies

We had a great fourth of July, lots of sugar cookie orders. These cookies are great for shapes, as well as scooping. They are deliciously buttery, and very simple to make. Great a little under baked, or make them crunchy and decorate with icing just using confectioners sugar and a little water. The ones we made were shaped into small stars and made an American flag with them. Everyone loved them.

In a mixer with a paddle put:

684g soft butter and

900g sugar. Mix till creamy.

Add 6 eggs one at a time till combined.

Followed by 3T vanilla extract.

Add the dry ingredients at the end:

1260g All purpose flour

7t baking powder

3t salt.

Scoop cookies with an ice cream scoop, or roll on a floured surface and cut out the dough with cookie cutters. They will spread a little. Place them on a lined baking sheet and bake 10-12 minutes at 350F. Bake longer if you want them extra crispy.