Wednesday, April 14, 2010

Coconut Cake and Frosted Peanut Butter Bars

This week was Poppy Seed Chicken week, so there's always more to bake because everyone loves the Poppy Seed Chicken. I made a Coconut Cake, a double batch of Triple Chocolate Cookies, Ooey Gooey Chewy S'more Bars and Frosted Peanut Butter Bars. I had never made a coconut cake before, and, like most layer cakes I've made in the past few months, it tasted much better than it looked. Even after I threw coconut shavings all over it, it was still rather umm, messy. I think I need to chill the icing more, even though the recipes rarely say to do that... Check out the recipe at Food Network for Coconut Cake - it's delicious! Well, if you love coconut shavings and buttercream cheese frosting. The flavor was great, and I'm not a big fan of the afore mentioned.

Now, I do really love me some peanut butter. So these Frosted Peanut Butter Bars have claimed a spot on my top ten faves. They truly are awesome.

Frosted Peanut Butter Bars
(From Taste of Home Best Loved Cookies & Bars 2008)
1/3 C shortening
½ C peanut butter
1 ½ C packed brown sugar
2 eggs
1 tsp vanilla
1 ½ C flour
1 ½ tsp baking powder
½ tsp salt
¼ C milk
2/3 C creamy peanut butter
1/2 C shortening
4 C powdered sugar
1/3 to ½ C milk
1 C mini chocolate chips

In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Transfer to a greased 15 x 10 x 1 baking pan. Bake at 350 or 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, cream the peanut butter, shortening and powdered sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Sprinkle mini chops on top. Cut into bars. Store in the fridge.

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