Penguins - Feeding the Flock 23

 

I made these at Christmas time but never got around to posting.  They were so much fun.

1 box of chocolate cake

1 container of chocolate frosting

1 container of white frosting

1 sleeve of Ritz crackers

Peanut butter, creamy or chunky

Mix cake according to box instructions.  

Make peanut butter crackers (placing peanut butter between two Ritz crackers)

Using half of the cake batter, divide amongst cupcake tins.  Place one peanut butter cracker in the center of each cup cake.  Cover with remaining batter.  Bake according to box instructions.  Let cool.  

Frost with white frosting, saving some for feet and beak.  Using the chocolate, frost around the outside of each cake, creating a forehead for the penguin.  Then using food coloring, create orange for beak and feet and using the picture, create little penguins.  

These were so tasty with the peanut butter cracker inside the cup cake.

Enjoy.

Check out Paper Cuts.

Funny Bone Cupcakes

FUNNY BONE CUPCAKES

Drake’s Funny Bones inspired this recipe because they are not available where I live.  They are my favorite sweet treat.  These cup cakes are close, but nothing quite like the real thing.

FILLING

1 package (3 ounces) cream cheese, softened

¼ cup creamy peanut butter

2 tbsp. sugar

1 tbsp. milk

CUPCAKES (feel free to cheat and use a pre-packaged chocolate cake)

2 cups sugar

1¾ cups all-purpose flour

½ cup baking cocoa

1½ tsp. baking powder

1 tsp. salt

¼ tsp. baking soda

2 eggs

1 cup water

1 cup milk

½ cup canola oil

2 tsp. vanilla extract

FROSTING

1/3 cup butter, softened

2 cups confectioner’s sugar

6 tbsp. baking cocoa

3 to 4 tbsp. milk

In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).

Fill paper-lined jumbo muffin cups half full with batter. Drop a scant tbsp. of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

In a large bowl, combine frosting ingredients until smooth; drizzle over cupcakes.

Store in the refrigerator.

FOOD FOR THOUGHT: 

Fun Facts about Sweets

• The U.S. produce more chocolate than any other country in the world but the Swiss consume the most, followed closely by the United Kingdom.
• The melting point of cocoa butter is just below the body temperature, which is why chocolate melts when you put it in your mouth.
• Chocolate can be lethal to dogs. Chocolate's toxicity is caused by Theo bromine, an ingredient that stimulates the cardiac muscle and the central nervous system. For a 10-lb puppy about two ounces of milk chocolate can be poisonous.
• More than $7 billion a year are spent on chocolate.
• Sixty million chocolate Easter bunnies are produced each year.
• Americans eat 25 pounds of candy, per person, per year. The people of Denmark eat more 36 pounds of candy per person, per year.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!  

Cheers,