Peanut Butter Cream Frosting

I have discovered something truly shocking during my time abroad. Spaniards think peanut butter is gross! It seems they more than dislike it. I know I'm making a generalization here as I have not met the entire country, but on a few instances I have gotten this impression. I was presenting to the 5th grade class about food in America and was explaining how we are all raised on peanut butter and jelly sandwiches. They asked what the PB&J stands for and when I told them peanut butter, crema de cacahuete, they wrinkled their noses in disgust! Another time I generously offered a Reese's peanut butter cup to a friend and he declined because of the peanut butter. This is one cultural difference I can not understand. 

No matter where in the world I'm living, I will always regard peanut butter as the king of spreads. For me, it reigns over Nutella, Biscoff, cream cheese, and jelly. This frosting pairs perfectly with the Cocoa Frosting and Peanut Butter Layer Cake to make the fabulous, 100% American, Peanut Butter Cup Cake that I will post later next week. Stay tuned and enjoy this recipe in the meantime.

 To make this very quick frosting, make sure all of your ingredients are at room temperature.

 

In a stand mixer fitted with a paddle attachment, beat the butter and peanut butter until smooth and fluffy, 2 minutes. Beat in the vanilla. With the mixer on low speed, gradually add powdered sugar. Add the buttermilk 1 Tbsp at a time until desired, spreadable consistency. Beat on high speed for 2-3 minutes. 

Frost cupcakes, spread on graham crackers, or put in a piping bag to create the Peanut Butter Cup Cake! To frost an entire cake, double or triple this recipe.

Peanut Butter Cream Frosting

Recipe by Sweet & Savory

Ingredients:
 
1/3 cup unsalted butter, room temperature
1/3 cup smooth peanut butter
1 tsp vanilla
1 cup + 2 Tbsp powdered sugar
2 Tbsp buttermilk

Directions:

In a stand mixer fitted with a paddle attachment, beat the butter and peanut butter together on high speed until smooth, 2 minutes. Beat in the vanilla. Gradually add the powdered sugar, beating on low speed after each addition until combined. Add the buttermilk 1 Tbsp at a time until the mixture reaches frosting consistency. Beat the frosting for 2-3 minutes on high speed.

Sunshine Cupcakes

A few summers ago, I vacationed in upstate New York at the Finger Lakes at my friend's lake house. I know right?! Before you get too jealous of my wonderful connections, I'll tell you that it rained 75% of the time I was there, ruining my plans to sunbathe and water ski to my heart's content. (I have fair skin and can not tan and I've never water skiied a day in my life, but when imagining a summer on a lake one fantasizes of these things.)
One day my friend's neighbor kindly brought us treats. She had baked a "sunshine cake" and I laughed at the irony of it. Also, the fact that the cake was chilled made it seem even less sunny to me. However, with the first bite of my slice, all my cynicism was obliterated by the fresh citrus punch of the cake. The mandarin oranges lend a sweet moisture to the cake while the smooth cream cheese mixed with tangy pineapple compliment the cake to create a citrus "sunny" flavor.

Preheat oven to 350 degrees Fahrenheit. Line 24 cupcake tins with paper liners. In your stand mixer with the paddle attachment, mix cake mix, eggs, canola oil, and mandarin oranges on low speed until completely combined, then continue to mix on high until fluffy (2-3 minutes)
 

Fill cupcake liners 2/3 of the way full and bake for 20-25 minutes until they look like this

Golden brown. Let rest in pan for 5 minutes then transfer to rack to cool completely.

Beat cream cheese and butter in stand mixer with paddle attachment until fluffy. Add vanilla, sugar, drained pineapple, and Jello mix and beat until fluffy...er. Add yellow food coloring, if you want your frosting to be extra sunny. I didn't, but next time I will! 

 Frost your cooled cupcakes or eat the frosting with a spoon....I won't judge

 

I wish my camera could pick up the moisture content of these cupcakes. Garnish with candied lemon peel, orange peel, colored sugar, etc if desired. Stick them in the fridge. Room temp, these cupcakes are pretty good, but cold and rested they are AMAZING! So try to be patient.

Sunshine Cupcakes:

recipe by Sweet & Savory

Ingredients: 
 
Cupcakes:
 
1 box yellow cake mix
4 eggs
1/4 cups canola oil
1 can (11 oz) mandarin oranges, undrained and crushed

Pineapple Cream Cheese Frosting:

8 oz cream cheese, room temperature
1 cups (2 sticks) salted butter
1 tsp. vanilla extract
1 can (20 oz) crushed pineapple, drained
1 cups powdered sugar
1 box Jello cheesecake mix
yellow food coloring, if desired

Directions:

Preheat oven to 350 degrees Fahrenheit. Line 24 cupcake tins with cupcake liners. In stand mixer with paddle attachment, beat cake mix, eggs, and vegetable oil until combined. Scrape the sides of the bowl with rubber spatula. Add crushed mandarin oranges with juice and beat for 3 more minutes.

Fill each cupcake liner 2/3 of the way full with batter. Bake 20-25 minutes until golden brown. Let rest in pan for 5 minutes, then remove to wire rack to cool completely.

While the cupcakes are cooling, make the frosting. In a stand mixer with paddle attachment, cream butter and cream cheese until fluffy. Add vanilla, pineapple, powdered sugar, and Jello mix and beat until combined. Stir in a few drops of yellow food coloring, if desired.

Have at it! Frost your cupcakes and refrigerate for at least 1 hour to overnight before serving.

Citrus Theme Bridal Shower

Welcome summer and my obsession with all things lemon! Like clockwork, the onset of warm weather and sunny afternoons makes me crave the sharp zing of citrus. This time of year I'll take my lemons as lemonade with a sprig of mint, squeezed over grilled fish or chicken, or baked into something sweet. I was fortunate enough to kick off my sweet and sour summer with a citrus themed bridal shower. Being the fanatical party food enthusiast that I am, I jumped at the challenge of figuring out a menu with citrus in every dish.

Immediately, my brain began to churn out citrus dessert ideas. However, out of respect to those who believe cupcakes and chocolate do not a meal make, I added some savory components. I even went as far as adding a salad to the menu.

Citrus Bridal Shower Menu

 Baked Sweet Potato Fries with Honey Lime Sauce 

ourbestbites.com

  (bottom left) I served these in little plastic cups I bought at a restaurant supply store. Scoop a tablespoon of the dipping sauce into the bottom of the cup and stand the fries up in the sauce. This presentation turns fries and dipping sauce into finger food!  

Strawberry Citrus Spinach Salad

spinach, strawberries, mandarin oranges, candied almonds, poppy seed dressing. Simple!

Mixed Fruit with Citrus Yogurt Sauce

tasteofhome.com 

Lemon Basil Chicken Salad Sandwiches  

a bright Paula Deen chicken salad sandwiched into mini croissants

Chocolate Orange Cupcakes

i added orange extract and zest to my favorite chocolate cupcake and cream cheese frosting recipes. Just make sure you add them little by little until you've achieved your desired citrus flavor level.

Lemon Bars

twopeasandthierpod.com 

the best lemon bar recipe EVER

Izze Sparkling Juice

we used the cans of clementine, lime, and grapefruit flavors. So cute!

True to form, I took too few pictures of the table. Also true to form, I took 2 closeups of my favorite part of every bridal shower....DESSERTS!

Don't those just scream summer? The best part of this menu was how much could be made in advance. The honey lime dipping sauce, chicken salad, and citrus yogurt sauce was made the night before so the flavors had plenty of time to blend and intensify. I baked the lemon bars and the cupcakes the night before, but saved the frosting for the day of the party. Remember, when planning a shower or dinner party, do as much in advance as possible. Your guests want to see YOU at the party as well as enjoy your culinary truimphs!