My Favorite Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.


3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut

How to make it :
Preheat oven to 350 degrees.  Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through.  Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray.  Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal.  Press mixture on bottom and 1/4 inch up sides of prepared pan.  
Bake at 350 for 15 mins.  Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth.  Stir in the coconut and toasted pecans.  Spoon and spread mixture onto prepared crust.
Bake at 350 for 20 to 25 mins or until golden and set.  Cool completely on a wire rack.  Lift bars using ends of foil as handles.  Cut into squares with a serrated knife.  Store in an airtight container.

Peanut Butter Cookies


1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt

1. Preheat oven to 375 degrees F.

2. Cream the butter, shortening, and sugars. Blend in the eggs and vanilla. Add peanut butter, mix till smooth and creamy. Add dry ingredients and stir (by hand) until well blended.

3. Roll dough into balls. Place 2-3 inches apart on cookie sheets. Make criss-cross pattern with fork.

4. Bake 6-8 minutes until set, but not hard. Do not over bake. Remove from cookie sheet to cooling rack.

Crusty Bread Recipe

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 

American chop suey

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese
Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Cream Cheese Pound Cake

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

How to make it :
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Chocolate Chip Cookie Dough Bars

Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. mini chocolate chips

1 c. creamy peanut butter
2/3 c. milk chocolate chips

In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.
With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.
Line 8x8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  
For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  
Yield: 16 large bars

Apple Pie by Grandma Ople

Ingredients :

1 recipe pastry for a 9 inch double crust foot
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced 


Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover crust with a lattice work. Gently pour the sugar and butter liquid over the crust. Pour slowly so it does not run That off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until, apples are soft.

Slow Cooker Pepper Steak


2 lb sirloin
2-3 cloves garlic
2 sliced bell peppers
1 can stewed tomatoes
1/2 cup beef stock
1 Tbs corn starch
2 Tbs grated ginger
1/2 tsp salt
1/2 tsp pepper
1 Tbs chopped cilantro
2 or 3 lime slices


Slice sirloin into strips, slicing across the grain into one inch strips.
Heat a large frying pan on medium high heat.
Once pan is hot set sirloin strips in and let sit 2-4 minutes or until they release from pan easily. You don't need oil since the natural liquid from the beef will release into the pan.
Flip and brown other side.
Remove sirloin from heat on to platter.
Whisk stock with cornstarch and add to slow cooker. If you don't have beef stock, chicken or vegetable stock will work just fine. Use stock, never water!
Add all other ingredients (except cilantro and lime) to slow cooker and stir to combine.
Add sirloin to slow cooker and gently mix well. Cover.
Set on high and cook for 3-4 hours or low for 6-8 hours. Stir once during the cooking.
Chop cilantro and cut lime slices and set aside.
Once the beef has cooked, taste and check to see if you need to add more salt or pepper before serving. Many times you do.
I usually serve this dish over brown rice. I put the brown rice on plate and the meat mixture over, topping it with cilantro and a squeeze of lime.

Fry Bread Tacos


Choose your zip, pick favorite stores
1 lb ground beef
1 package (1.25 oz) taco seasoning mix
1 can (15.5 oz) pinto beans, with liquid
1 cup cheddar cheese, shredded
2 cup iceberg lettuce, shredded
1⁄2 cup picante sauce, divided
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
4 cup oil, for frying, or as needed

Prep 20 min Cook 30 min Ready 50 min
Combine beans and 2 tablespoons picante sauce in a small saucepan over low heat. Cook until warmed through. In a large skillet over medium-high heat, cook ground beef with taco seasoning mix according to package directions. Cover and keep warm.
In a medium bowl, stir together flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry each piece in hot oil until golden on both sides, turning only once. Drain on paper towels.
Top each fry bread with beans, ground beef, lettuce, cheese, and picante sauce.

World's Best Lasagna


    1 pound sweet Italian sausage
    3/4 pound lean ground beef
    1/2 cup minced onion
    2 cloves garlic, crushed
    1 (28 ounce) can crushed tomatoes
    2 (6 ounce) cans tomato paste
    2 (6.5 ounce) cans canned tomato sauce
    1/2 cup water
    2 tablespoons white sugar
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon fennel seeds
    1 teaspoon Italian seasoning
    1 tablespoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons chopped fresh parsley
    12 lasagna noodles
    16 ounces ricotta cheese
    1 egg
    1/2 teaspoon salt
    3/4 pound mozzarella cheese, sliced
    3/4 cup grated Parmesan cheese

    In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
    Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
    Preheat oven to 375 degrees F (190 degrees C).
    To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
    Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Banana Cream Cheesecake

1 (18 1/4 ounce) package white cake mix, divided
4 eggs, divided
3 tablespoons oil
2/3 cup brown sugar, packed, divided
2 bananas, sliced
2 (8 ounce) packages cream cheese, Philadelphia, Softened
2 tablespoons lemon juice
1 1/2 cups milk
1 1/2 cups whipped topping, Cool Whip, thawed

Preheat oven to 300 degrees. Reserve 1 cup of the dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer (mixture will be crumbly). Press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan; top with bananas.
Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers.

Soft and Moist Banana Cake

Ingredients: ( for one 8" x 3.5" x 3" & one 9" x 4" x 3")
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)

1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

The cake is still as delicious as what my memory can recalled, soft, moist and full of the fragrant of banana. Yummy Yummy!

Grandma’s Southern-Style Chicken n’ Dumplings


To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.
To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour
To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).
Cook an additional 10 minutes on high to fully cook dumplings.
Taste test broth, and add additional salt and pepper, if desired.
Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

Crockpot Sausage & Potatoes


1.5 lbs. smoked pork sausage, sliced
1 large onion, sliced
2.5 lbs. medium russet potatoes, peeled and chopped
1 10 oz. can cream of mushroom soup
¾ tsp. creole seasoning

Spray crockpot with cooking spray unless you use a liner*
Place all ingredients in crockpot. Stir.
Cook on low for 7 to 8 hours.
*Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

Chicken Fried Steak

The Steak
1 pound top round steak
1 1/4 cup flour
1/4 teaspoon salt plus more 
1/4 teaspoon coarsely ground black pepper plus more
1/4 teaspoon cayenne 
1 large egg
1/2 cup milk
1/2 cup organic canola oil
The Gravy
3 tablespoons pan drippings
3 tablespoons unbleached all-purpose flour
2 cups milk (or replace 2/3 cup with beef broth)
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

How to make it:
1 Cut the round steak into 4 pieces. With the textured side of a meat tenderizer (OXO Good Grips Meat Tenderizer), pound each piece (on a meat-only dishwasher-safe cutting board) until almost double in size and about 1/4 inch thick. 
2 In shallow dish combine the flour with 1/4 teaspoon each of salt, coarsely ground black pepper and cayenne. In another shallow dish beat together the egg and milk.
3 Working with one piece at a time, season both sides with salt and pepper, dip into the egg mixture, dip into the flour mixture, dip into the egg mixture again, dip into the flour mixture again. Really press the flour in. This really goops up the hands, so just use one hand and keep one hand clean; you'll need it.
4 When all meat is coated, heat oil to a depth of not more than 1/16 to 1/8 inch. You just need enough oil to cover the pan generously. In my All-Clad Stainless 12-Inch Fry Pan, that's 1/2 cup. When the oil is hot, put in two pieces at a time; don't crowd the pan. Cook for about 3 or 4 minutes, or until well browned and crunchy. With tongs, turn steaks and cook second side for about 3 or 4 minutes. Turn carefully so as not to lose the crust; chicken fried steak is all about the crust.
5 Drain on a paper towel-lined plate (wad up the paper towels; don't just lay them flat on the plate). Repeat. Then proceed to the most important part of chicken fried steak--the cream gravy! Pour off the fat in the skillet, then measure back into the skillet 3 tablespoons of the pan drippings. Use the ingredient list above, but go to my Cream Gravy post for the directions (and a little story about a real pioneer woman, my great grandmother).
6 Plate up the steaks with a generous serving of Mashed Potatoes on the side. Pour the gravy over both. Biscuits and a bowl of collard greens on the side round out this classic Southern meal.   

Cherry Cheesecake Brownies


    6 T butter, melted
    1 C white sugar
    1 T vanilla
    2 eggs
    1 C flour
    1/3 C cocoa
    1/2 tsp baking powder
    1/4 tsp fine sea salt
    1 8-oz pkg cream cheese
    1/2 C white sugar
    1 egg
    2 tsp vanilla
    1/2 C sour cream
    2 tsp fresh lemon juice
    1/4 tsp fine sea salt
    1 10-oz pkg frozen pitted, whole black cherries, thawed in fridge overnight
    2 T white sugar
    2 tsp cornstarch


      Set oven at 350 degrees and grease a 9×9 square baking pan.
      Cherries: Place cherries and juice from their bag into a food processor and blend for 30 seconds. Press blended cherries through a sieve to separate the pulp and the juice. Reserve pulp for later and put juice in a small saucepan. Stir in cornstarch and sugar and then, while stirring constantly to avoid burning, place juice mixture on medium high heat until it thickens. This takes only a couple of minutes. Pour thickened juice into a bowl to cool.
      Cheesecake: Cream sugar and cream cheese together until thoroughly blended. Add egg, lemon juice and vanilla and blend well. Then add salt and sour cream and mix until all combined. Place the finished cheesecake batter off to the side until the brownies come out of the oven.
      Brownies: Sift flour, cocoa, baking powder and salt together into a bowl. In a separate bowl, mix butter and sugar and blend. Add egg and vanilla and stir until combined. Add the flour mixture to the butter mixture and stir until everything just comes together. Mix in the reserved cherry pulp and then spread the brownies into the pan. Bake 20 minutes until they puff on top but are not close to being done. Remove from oven.
      Take 1/3 of the cherry juice and drizzle directly on the warm brownies.
      Spoon the entire cheesecake batter on the top of the brownies and then drizzle the remaining juice on top of that.
      Use a butter knife to create swirls in the juice by sticking the tip a half inch into the cheesecake and moving your hand in a circular movement.
      Put pan in oven for 25 minutes or until cheesecake is firm on the edges but when the pan is moved, the center still slightly jiggles.
      Refrigerate 5 hours or overnight. Remove from fridge and allow to sit for 10 minutes before serving.

Old Fashioned Goulash

    2 pounds lean ground beef
    2 large yellow onions, chopped
    3 cloves garlic, chopped
    3 cups water
    2 (15-ounce) cans tomato sauce
    2 (15-ounce) cans diced tomatoes
    2 tablespoons Italian seasoning
    3 bay leaves
    3 tablespoons soy sauce
    1 tablespoon House Seasoning, recipe follows
    1 tablespoon seasoned salt
    2 cups elbow macaroni, uncooked
      In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
      Serve with garlic bread and a salad.



1 pound of ground beef
1 small onion, chopped
1 pack of taco seasoning
1 can refried beans
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
1 pack large flour tortillas
2 1/2 cups of shredded Mexican blend cheese

Preheat oven to 350 degrees.
In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
Add the taco seasoning and refried beans and heat through.
In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
Spread on a layer of the ground beef mixture and top with about a cup of cheese.
Repeat all of these layers and top with the remaining cheese.
Bake for about 20 minutes until cheese is nicely melted. Enjoy!

Blueberry Coffee Cake

2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)

How to make it

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13x9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.

1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.



12-16 chicken wings
1 can Coke
1 Cup BBQ Sauce (we use Sweet Baby Ray's)

Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

Peanut Butter Pound Cake



1 cup butter, softened
2 cups sugar
1 cup light brown sugar, packed
1/2 cup peanut butter
5 eggs
2 tablespoons vanilla (original recipe called for 1)
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cups whipping cream or whole milk


Prepare a large tube pan or bundt pan and preheat the oven to 325 F.  
Depending on the size of your pan you may have extra batter left over, use this for cupcakes.
In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy.  
Add the brown sugar and peanut butter mixing until well combined.  
Add the eggs one at a time, mixing well after each one.  Add in vanilla.
In another bowl whisk together the flour, baking powder, salt, and baking soda.  
Add about 1/3 of the dry ingredients and then about 1/3 of the milk.  
Continue adding the dry ingredients and the milk alternating until they are both added and well combined.
Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan).  
Bake for 60-90 minutes or until a toothpick comes out clean.  
Cool cake for 10 minutes then turn out to finish cooling.  
When completely cooled frost with frosting and top with chocolate drizzle or shavings.
1/2 cup butter, softened
1 cups peanut butter
2 cups powdered sugar
3 Tablespoons milk (more or less depending on how thick or thin you want it. 
I used close to 7 tablespoons to get the consistency I wanted.)

In a kitchen aide bowl or medium bowl with an electric mixer combine the butter and peanut butter until well mixed.  
Add in the powdered sugar and milk until the desired consistency is reached.  
**I should have cut the original recipe in half because I ended up with a lot of glaze, but it was tasty and with some additional powdered sugar to thicken it up it tasted great on graham crackers!**
Chocolate Drizzle:
1/2 chocolate chips
1 teaspoon oil
Melt together over a double boiler over low heat until well combined.  
Drizzle over frosted cake.