Cooking in the Rain ☔ Old Fashioned Baking at Night & Crepe Muffins for Breakfast | Southern Cooking скачать в хорошем качестве

Cooking in the Rain ☔ Old Fashioned Baking at Night & Crepe Muffins for Breakfast | Southern Cooking

Old Fashioned Baking at Night & Crepe Muffins for Breakfast | Southern Cooking We are continuing to pray for all those who have been affected by the damages of hurricane Helene. 🙏 There are so many places to make donations to help, I will list some here, but even if you can't help monetarily, please pray. https://www.ncdps.gov/our-organizatio... https://secondharvestetn.org/#:~:text... https://www.operation-airdrop.com/hur... Old Fashioned Peanut Butter Cake Recipe Ingredients: 2 cups all purpose flour 2 cups granulated sugar 1 tsp baking soda 1 tsp salt 1 stick, or 1/2 cup unsalted butter 1 cup water 1/2 cup creamy peanut butter 1/2 cup vegetable oil 2 large eggs room temperature 1/2 cup buttermilk room temperature 1 tsp vanilla extract Directions: Preheat oven to 350F Spray a 9x13 pan. Whisk together the flour, sugar, baking soda, and salt and set aside. Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended. Add the dry ingredients to the wet ingredients, and whisk until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden, and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting. Frosting: 1 stick, or 1/2 cup unsalted butter 1/2 cup creamy peanut butter 6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff 1 tsp vanilla extract 3 cups confectioner's sugar sifted To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out. Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake. Crepe Muffins Ingredients: 1 1/2 cups sour cream 3 packs egg white powder 1 tsp white vinegar 4 egg yolks 4 TB egg white 1 tsp baking soda Directions: Preheat oven to 350. Mix all ingredients in a large bowl and add batter to greased muffin tin. Bake for 13-15 minutes, until toothpick inserted comes out clean. You can add different topping before baking if you would like. 😁👍👍 Serve with Maple Syrup.