Peanut Butter Dream Buttercream Frosting

Peanut Butter Dream Buttercream Frosting

This is the lightest, most delicious frosting I've ever made (or tasted).  It's so light it feels like a whipped frosting.  It's simple to make and looks delicious when it's piped on to cupcakes.  This recipe makes enough frosting to generously frost 24 cupcakes, with a little extra to eat with a spoon later. ;-)

Slightly adapted from: Cake Central

What you need:
1 Cup Butter, softened to room temperature
1 Cup Creamy Peanut butter
3 Cups Powdered Sugar
3 Tsp Vanilla Extract
3 Tbsp Heavy Whipping Cream
A Pinch of Salt

What you do:
1.  Cream the butter and peanut butter together until light and fluffy.  Don't skimp on time here.  I let my stand mixer cream the butter and peanut butter for about 7 minutes. 

2.  Add the powdered sugar, one cup at a time.  Make sure all of the sugar is incorporated before adding the next cup. 

3.  Add the vanilla extract and mix well. 

4.  Add the whipping cream and mix well. 

5.  Add the salt and mix well. 

6.  Frost your favorite cupcakes. 

Enjoy!

P.S.  I haven't tried this yet, but I think this frosting could be used as a cupcake filling or even as a sweet dip if y'all are feeling adventurous. 

Oven Roasted Sausage and Vegetables

We had a cold front come through that made it feel like Fall around here for a few days.  I've had this recipe pinned for a while and the cool weather inspired me to give it a shot.  It's a simple recipe that is easy to make, easy to clean up, and tastes great!  The picture doesn't do it justice, but all of the different colors from all of the vegetables made it very pretty to look at well.  If you use turkey or chicken sausage, it would be incredible healthy.  This is also one of those rare recipes that even tastes really good the next day.  Maybe even better than when I originally made it.  Which was good, because as I made it, it made two 9x13 pans of food.  You might want to cut the recipe down . . . 

I served mine this with corn casserole and it was a nice pairing.  I was a bit timid about the banana peppers as I was afraid they would make the dish too spicy, but it really turned out fairly mild and the banana peppers were not at all overwhelming.

Adapted From:  Lilasapron

What you need:
28 oz precooked Sausage (I used polish sausage)
2 Lbs New Potatoes
1 Small Jar Sliced Banana Peppers, drained
1-2 Bell Peppers (I used one green and one orange)
1 Large Onion (I used white)
8 oz Mushrooms
3 Tbsp Olive Oil
Salt, Pepper and Other Seasonings to taste

What you do:
1.  Preheat your oven to 400 degrees.

2.  Slice the sausage, peppers, potatoes, onion, and mushrooms and toss them into a large bowl. 

3. Drizzle the sausage and veggies with olive oil.  Toss until the sausage and veggies are evenly coated in olive oil. 

4.  Add salt, pepper and other seasonings and toss again until the seasonings are evenly distributed.  I added some garlic powder and Lawry's Seasoned Salt.

5.  Place the peppers and vegetables in a 9x13 baking pan (or two, depending on how much you've made).  Cover the pans with foil and bake for about 45 minutes.  Remove foil and continue baking for 5-10 more minutes, or until the potatoes are fully cooked. 

Enjoy!