Reese’s Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

 

 

peanutbutterbanana

This has to be one of my favorite cakes I make!  It’s fantastic.  I love the peanut butter mixed with banana flavor, and since peanut butter is on sale at Publix, Target, CVS, Kroger and Rite Aid this week, it’s a great time to try it out!

Reese's Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

Ingredients

  • Cake
  • 2 cups all purpose flour
  • 3/4 tsp baking Soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 butter (1 Stick) Room Temperature
  • 1 1/2 cup sugar
  • 2 Eggs
  • 3/4 cup sour cream
  • 1 1/3 cups mashed ripe bananas
  • 2 tbsp lemon juice
  • 2 cup Reese's Peanut Butter Cup mini's (reserve 12 - 16 for top of cake)
  • Icing
  • 8 oz cream cheese
  • 1/2 cup butter room temp
  • 1/2 peanut butter
  • 1 1/2 cup powdered sugar
  • 2 tbsp heavy whipping cream

Instructions

  1. Preheat oven 350 degrees. Grease 13 X 9 pan.
  2. In medium bowl, whisk together the flour, baking soda, baking soda and salt.
  3. In a bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
  4. Bake for about 30 minutes or until the top of the cake is golden. Cool the cake wire rack.
  5. Make the frosting. In a bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well blended. With the mixer on low speed, beat in the powdered sugar until well incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
  6. Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis in the minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 -4 days.
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Skillet Apple Pie

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Oh. my.

 

This is simply the best apple pie recipe I’ve ever eaten, and while we don’t make it all that often, every time we do my little family is so glad they lucked into having me as a mom! ;) We had company in town this week, and when I was debating what to make for dessert, I remembered having a few apples in the fridge that needed to be used up.

 

This was perfect.

Now, my kiddos start school next week way up here in Ohio, and I promise to start sharing what we actually have for dinner, but for this last sweet week of summer I’m still throwing together simple dinners and taking time to savor some dessert. I promise you’ll love every last bite of this one, and would love to hear what you think if you’re able to sweeten things up a bit in your home too.

Skillet Apple Pie

Ingredients

  • 4 lbs apples (recommended is 2 lbs. Granny Smith & 2 lbs. Braeburn apples, I used 5 green apples and 2 red apples which worked well)
  • 1 tsp. cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1 package refrigerated piecrusts
  • 1 egg white
  • 2 tbsp. granulated sugar
  • Butter Pecan Ice Cream (optional, but delicious!)

Instructions

  1. Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
  2. Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
  3. Remove skillet from heat and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
  4. Whisk egg white until fluffy, and brush the top of the pie crust with the egg white.
  5. Sprinkle 2 tablespoons of sugar onto pie crust.
  6. Cut a few slits in top of pie crust to vent.
  7. Bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, be sure to watch it as you don't want your crust to burn.)
  8. Cool on wire rack for at least thirty minutes, and serve with ice cream.
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And just in case you need a cast iron skillet, here’s the one I use. I hardly ever pull it out, but sure do love having it for this recipe! (I’m determined to learn to make cornbread in a skillet once chili weather comes around ~ if you have a great skillet cornbread recipe, leave a comment to share, please!)

Looking for more apple recipes? Here you go . . . 

 

Recipe adapted from Southern Living, September 2011 

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Strawberry Cream Pie

 

We’ve been hosting people over at our house lately to get to know them better, which is a great opportunity to do some extra baking! I always ask our guests what their favorite dessert is, and recently we had a neighbor visit that loved fruit pies. Since I’m not really a pie person, I had to find one that I thought looked good, and goodness this one hit the spot!

 

We’d picked three gallons of strawberries which I’d frozen, so I just used those strawberries to make it. In just one night my husband, sixteen-year-old and I devoured it ~ so much for leftovers! :) Here’s the recipe so you can try it out too.

 

Strawberry Cream Pie

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Ingredients

  • 1 1/3 cups cookie or graham cracker crumbs (I used Oreos)
  • 6 tbsp sugar (divided)
  • 1/3 cup butter melted
  • 1 pkg (16 oz) frozen strawberries thawed
  • 4 oz cream cheese softened (I used whipped cream cheese)
  • 2 3.4 oz. pkg vanilla instant pudding
  • 2 cups thawed Cool Whip divided
  • 1 1/4 cups sliced fresh strawberries

Instructions

  1. Heat oven to 350 degrees.
  2. Mix crumbs and 2 tbsp butter.
  3. Blend together and press onto bottom and side of 9 inch pie plate.
  4. Bake 10 minutes and cool completely.
  5. Use food processor to blend strawberries and 4 tbsp of sugar until strawberries are chopped.
  6. Add cream cheese and process until blended.
  7. Spoon into a large bowl.
  8. Add both pudding dry mixes. Stir 2 minutes.
  9. Gently stir in 1 1/2 cups of cool whip. Spoon onto crust.
  10. Refrigerate for 2 hours or until firm.
  11. Garnish with remaining cool whip and sliced strawberries just before serving.
  12. Yum!
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Recipe adapted from Kraftfoods.com.

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Berry Trifle

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Berry Trifle

 

Guess what I had for breakfast this morning? ;)

Yup, you guessed it. This is one of those recipes that I wait around all year long to make (for whatever reason?), but it’s just the perfect treat for the 4th. It’s easy to make ahead of time, light and fluffy, and absolutely delicious.

 

Perfect, right? Here’s how to whip it up in your kitchen too, plus all the best prices on everything you need so you can pinch those pennies too. ;)

Berry Trifle

Ingredients

  • 8 oz cream cheese, softened
  • large package vanilla pudding, instant
  • 2 cups milk
  • 12 oz cool whip
  • 1 tsp vanilla
  • 1 angel food cake
  • 1 qt strawberries
  • blueberries
  • sugar

Instructions

  1. Mix first 5 ingredients together using mixer.
  2. Cut angel food cake into cubes.
  3. Slice strawberries.
  4. Layer cake, then cream filling, then strawberries & blueberries. Sprinkle a little sugar over berries.
  5. Repeat.
  6. Top with remaining strawberries and berries.
  7. Refrigerate for an hour prior to serving. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/2/14):

  • Strawberries $1.29 at Aldi, $1.99 at Kroger, $2.50 at Publix
  • Strawberries $1.79 at Target (text THANKS to 827438 to save $1 off produce)
  • Blueberries $1.29 at Aldi, $1.25 at Publix
  • Cool Whip $1 at Kroger, $.89 at Publix, BOGO at Winn Dixie
  • Angel Food Cake $3.29 at Aldi
  • Sara Lee Angel Food Cake on sale at Publix, use $2/1 Sara Lee coupon in the Publix Grocery Advantage Buy Flier stacked with $1.50/1 Sara Lee coupon (try zip 10004)

This post is linked to Living Well Spending Less Thrifty Thursday – thanks for the opportunity to link up! Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Apple Snicker Salad

 

This has become one of my most favorite recipes, and since so many of the items are on sale this week at Publix I figured it was the perfect time to share!  It’s easy to make, takes only a few minutes to throw together, and is sooooo good.  I’m convinced Snickers are good for you since they have peanut butter which of course is protein, and apples are a fruit so this is health food (right?) Here’s the recipe if you’d like to treat your family or friends too. ;)

 

Apple Snicker Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 6 regular size Snickers candy bars, cut up into 1/2" chunks (or 1 bag of Snickers bites)
  • 6 Apples (I use Gala but any apples will work - cut into chunks bite size)
  • 1 (5 oz.) package instant vanilla pudding
  • 1/2 cup milk
  • 1 (12 oz.) tub cool whip thawed
  • 1/2 cup caramel ice cream topping

Instructions

  1. Combine Cool Whip, milk and dry pudding in a bowl with a whisk
  2. Stir in cut up apples and Snicker pieces
  3. Drizzle with caramel
  4. Refrigerate until ready to serve
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Here are the best sales I see to watch for this week (as of 5/28/14:)

  • Granny Smith or Gala Apples $3.49/3 lb at Food Lion
  • Snicker Bites $2.50 at Publix, use $3/2 Snickers Bites or $1 off coupon from the 4/27 Red Plum insert
  • Smuckers Caramel BOGO $2.69 at Bi-lo or regular price $2.48 at Walmart, use $1/1 coupon from the 5/11 Red Plum insert
Recipe adapted from Just a Pinch.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE
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Chocolate Cherry Cake With Homemade Chocolate Frosting

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This cake is my oldest daughter’s favorite cake — EVER.  I have made it for her birthday the past 4-5 years.  It is really good, and the homemade icing makes it amazing!  I’m betting you can substitute the cherries for strawberries and it would be just as good.

It looks like it is really rich but the cherries give it such a unique taste.  This is definitely a crowd-pleasing cake!

 

Chocolate Cherry Cake With Homemade Frosting

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 4 hours

Ingredients

  • 1 pkg. (2-layer size) devil's food or chocolate cake mix + ingredients on box to make the mix
  • 1 cup boiling water
  • 1 pkg. (3 oz.) Jell-O Cherry Flavor Gelatin
  • 1/4 cup cold water
  • 1/4 cup powdered sugar
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  • 1 cup of milk
  • 1 pkg. (3 oz.) Jell-O Chocolate Pudding
  • 1 jar of drained maraschino cherries, divided

Instructions

  1. Grease and flour (2) 8 or 9 inch pans. (Be sure to flour them well.)
  2. Prepare Cake as directed on box
  3. Add boiling water to gelatin mix; stir 2 min. until completely dissolved.
  4. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals.
  5. Pour half the gelatin over each cake. Refrigerate 3 hours.
  6. Mix 1 Container of Cool Whip, Jell-O Chocolate Instant Pudding,1 cup of milk and 1/4 cup of powdered sugar in a bowl.
  7. Dip bottom of 1 cake pan in warm water 1 minute; invert cake onto plate (this is why you want to flour the pan really well - it's so much easier if you have a ton of flour.)
  8. Carefully remove pan (you may need to dip it in warm water more if the cake is not coming out)
  9. Spread cake with 1 cup Cool Whip icing. Reserve a few cherries for garnish.
  10. Chop remaining cherries; sprinkle over cake on plate.
  11. Remove remaining cake layer from pan; place on first cake layer.
  12. Frost top and sides with remaining Cool Whip icing.
  13. Garnish with reserved cherries. YUMMY!!!!
  14. Refrigerate Leftovers
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Cake recipe adapted from Kraft.com, and Homemade Icing Recipe from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

 

 

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Strawberry Cake

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If I had my druthers, I’d invite every one of you right into my kitchen this afternoon and slice you up a piece of this cake. But, since that’s probably not going to happen, I’ll just share the recipe, and maybe you can invite a friend or two over to enjoy it too. ;)

 

My sister-in-law buys the most wonderful Strawberry Cake from a bakery in Western Kentucky every Easter, and I’ve always wanted to make one at home. So,  I can’t even begin to tell you  how excited I am about this little (big?) slice of happiness!

 

While the cake is pretty darn good, the icing is perfection. When I read through the directions I was afraid it would be a little more challenging than I had time for, but it really was fairly simple, and undoubtedly the best Strawberry Icing I’ve ever tasted. So, dust off your mixing bowls and get ready to bake – this one will be perfect for Easter brunch in your home too!

 

{Excuse me while I run and get just one more bite of that cake, then we’ll get started . . . } ;)

 

Strawberry Cake

Ingredients

  • 1 white cake mix (I used Duncan Hines)
  • 3 oz package Strawberry Jello
  • 4 eggs
  • 1 cup oil
  • 1/4 cup water
  • 1 3/4 cup mashed fresh strawberries (divided)
  • 1 cup butter, at room temperature
  • 3 1/2 cups powdered sugar, sifted and divided
  • 1 tsp vanilla

Instructions

  1. Mix together cake mix and dry Jello in mixing bowl
  2. Add eggs, oil, water and 3/4 cups mashed strawberries.
  3. Beat with mixer until blended.
  4. Pour into two greased and floured 9" pans.
  5. (Important - be sure to grease your pans well and then flour them, or they will not come out of the pan.)
  6. Bake for 27-30 minutes, or until toothpick inserted comes out clean.
  7. Cool for 10 minutes in cake pans, then place on wire racks and cool completely.
  8. While cake is baking, smash 1 cup strawberries until smooth (you may want to use a blender - I used my Pampered Chef chopper and just got them good and smashed.)
  9. Place strawberries in saucepan over medium heat and bring to a boil, stirring frequently.
  10. Continue to cook until mixture is reduced by about half (for about 12-18 minutes.)
  11. Remove from heat and cool completely. (I put them in a small bowl in my refrigerator to cool more quickly.)
  12. Beat butter with electric mixer until fluffy.
  13. Add in 1 cup powdered sugar until blended.
  14. Add 2 tablespoons of cooled strawberry puree and vanilla extra, beat into butter mixture until blended.
  15. Repeat with another cup of confectioners sugar, then an additional 2 tablespoons of strawberry puree.
  16. Add one more cup of confections and another 2 tablespoons strawberry puree.
  17. Beat in remaining 1/2 cup confectioners sugar until light and fluffy.
  18. Spread frosting on cake and enjoy!
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Here are the best sales I see to watch for this week (as of 4/9/14):

  • Duncan Hines Cake Mix BOGO $1.89 at Publix
  • Betty Crocker Cake Mix $1.25 at Kroger
  • Publix Butter on sale $2
  • Kroger Land O Lakes Butter on sale $2.50, use $1/1 Land O Lakes Butter
  • Strawberries on sale $2.99 at Publix, $2.50 at Kroger or $.99 at Target

 

Cake recipe adapted from Kraft.com, and Strawberry Icing Recipe from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Nestle Toll House Morsels $.72 This Week At Publix!

 

Most items go on sale every 8-12 weeks in the grocery stores, but one exception to that general rule is on Nestle Toll House Morsels.  For whatever reason it seems like they’re deeply discounted only once or twice each year, and THIS IS THAT WEEK!  (Yes, I’m hollering at you because it is a VERY exciting week for all of us penny pinchers.) ;)

 

Nestle Toll House Morsels BOGO $2.99 at Publix starting today or tomorrow (depending on your area)

 

So, print these coupons now. . . no one should miss this deal.  If you’re not a Publix shopper we’ll be watching for sales at other stores as well, but this is probably my favorite bargain of the year!

 

Not sure what to do with those chocolate chips? Here you go . . .

See all the deals at Publix this week, and check out the complete Publix weekly ad to plan your trip before you go. 

 

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Chocolate Gooey Butter Cake (12 Days Christmas Baking)

Gooey Butter Cake Chocolate

 

Time for our last day in the 12 days of Christmas baking series (whew!) Pretty sure I’ve gained five pounds this last few weeks, so I think I just might be ready for it to be over. ;)

 

This Chocolate Gooey Butter Cake recipe though is one I’ve always wanted to try, and it was easy to pack up to give as gifts.  I’ve made the original gooey butter cake for years and while I think that one might still be my favorite, this was pretty yummy. . . especially for chocolate lovers! Here’s the recipe so you can see what you think. . .

 

Chocolate Gooey Butter Cake12 Days Christmas Baking

Ingredients

  • 1 stick butter, melted, plus 1 more stick butter, melted (also butter for greasing pan)
  • 18 oz. package chocolate cake mix
  • 3 eggs
  • 8 oz package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 16 oz box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (optional)

Instructions

  1. Heat oven to 350 and grease 13"x9" pan.
  2. In large bowl, mix together one egg, one stick melted butter, and cake mix. Stir until well blended.
  3. Pat mixture into prepared pan (batter will be thick.)
  4. Beat cream cheese until smooth using mixer.
  5. Add in additional 2 eggs and cocoa powder and mix well, then add in powdered sugar.
  6. Mix until all ingredients are well mixed together.
  7. Slowly add in additional 1 stick melted butter and vanilla, continuing to beat until mixture is smooth.
  8. Add in nuts if desired (I didn't use them.)
  9. Spread filling over cake mixture in pan.
  10. Bake 40-50 minutes, being careful not to overcook the cake (the middle will still be a little bit gooey after finished baking.)
  11. Let cool on wire rack and enjoy!
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Recipe adapted from Food Network. Looking for more penny pinched dessert ideas? Here you go.

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Cherry Cheesecake Christmas Cookies {12 Days Christmas Baking}

 

My friend Cheryl was sweet enough to bring down these cookies for me to share with you earlier this week, and I’m so excited that she did! They were delicious, and a yummy different treat that I hadn’t tried before.

 

She found the original recipe at Mel’s Kitchen Cafe, so you can check it out HERE as well for more tips. If you have another special treat you’ve made this Christmas, I’d love to hear about it!

Cherry Cheesecake Christmas Cookies12 Days Christmas Baking

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 (8-ounce) packages cream cheese, softened
  • 2 1/2 sticks butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup graham cracker crumbs
  • 2 cans (20-ounce) cherry pie filling

Instructions

  1. Mix flour, baking powder and salt in bowl.
  2. In separate bowl, cream together cream cheese, butter and sugar until smooth using electric mixer, for about two minutes.
  3. Add eggs and vanilla and blend well.
  4. Add flour mixture and mix until combined.
  5. Put dough in refrigerator for 30 minutes until firm.
  6. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  7. Put graham cracker crumbs in shallow bowl.
  8. Roll dough into 1 1/2-inch balls, then cover with graham cracker crumbs.
  9. Bake 2" apart on baking sheets, and make a small hole in the center of each ball.
  10. Put 3 cherries in the center of each cookie.
  11. Bake 12-14 minutes, until lightly browned around edges.
  12. Cool for 5 minutes on baking sheet then transfer to a wire rack to cool completely.
  13. Optional ~ sprinkle with powdered sugar, enjoy!
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Recipe adapted from All Recipes. Looking for more penny pinched dessert ideas? Here you go.

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