by Cate Bogue | May 1, 2018
PEANUT BUTTER SHEET CAKE (recipe adapted from Tasty Kitchen) 2 cups sugar 1 TSP baking soda 2 cups flour 1 TSP salt 2 sticks butter 1 cup water 1 cup peanut butter ½ cups milk 1 TSP vanilla 2 whole eggs Frosting: 1 stick butter ½ cups peanut butter 6 TSP milk 1 pound...
by Cate Bogue | May 1, 2018
ROCKY ROAD BROWNIES (Adapted from Martha Stewart) 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon salt 2 large eggs 3/4...
by Cate Bogue | May 1, 2018
BUMBLE BEE (YELLOW JACKET ACTUALLY!) CUPCAKES As it’s my husband’s birthday weekend, I’m going with cupcakes for this game. Now, there is no way that my cupcakes are going to look as adorable as these, but I’m going to try! I’ll use my...
by Cate Bogue | May 1, 2018
PEACH AND BLUEBERRY TRIFLE (Adapted from Epicurious) 1 regular sized angel food cake, torn into 1 inch pieces (from any grocery store’s bakery) 8 firm, ripe peaches, peeled and sliced 1/2 cup peach preserves 1 (16-oz.) package fresh blueberries, divided 2 to 3...
by Cate Bogue | May 1, 2018
BLOND BROWNIES 1/2 cup butter, melted 1 cup packed brown sugar, dark or light 1 cup flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 1/2 cup chocolate or white chocolate chips 1/2 cup pecan pieces, lightly toasted...
