Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

This chicken bacon ranch pasta salad might be my new favorite side dish! I'll be making it all summer long because I love it and my whole family loves it. It’s perfect for taking with you to a picnic at the park, or potluck dinner with friends.

This pasta salad is packed full of bacon, chicken, diced tomatoes, green onions, and cheddar cheese, all covered in a creamy ranch dressing! It’s a delicious cold pasta salad and so easy to throw together. All the flavors come together deliciously and this is bound to be a favorite anywhere you serve it!

Hi again! It’s Aimee from chicken pesto pasta salad, chicken Caesar pasta salad, and this taco pasta salad! All perfect for taking along to a summer party with friends!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Chicken Bacon Ranch Pasta Salad:

• Make it ahead of time! This pasta salad tastes best after sitting in the fridge overnight. It really allows the flavors to meddle well, and is also a great way to grab and go with it when you need it!
• Add a sprinkle of salt to the water when cooking your pasta to give it a little more flavor!
• Bleu cheese would be a great substitute for the cheddar cheese in this chicken bacon ranch pasta salad.
• Cook your bacon in the oven to keep your stove top clean of all those splatters and to get it perfectly crispy.
• Use leftover rotisserie chicken instead of cooking your own chicken to save yourself some dishes, and some time!

What you will need to make Chicken Bacon Ranch Pasta Salad:

• Chef’s knife and a good cutting board- These makes cutting up your chicken, tomatoes, cheese, green onions, etc, so much quicker and easier!
• Strainer- You can't make pasta without a good strainer. Use it to drain the water from your pasta before mixing it with the other ingredients.
• Mixing bowl with a lid- Since this pasta salad is best if made in advanced, store it a way in your fridge with a bowl and lid combo that keeps it tightly fastened and perfect for traveling to your party.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite pasta salad recipes:

Antipasto Tortellini Salad
Corn and Black Bean Tortellini Salad
Greek Tortellini Salad  
Bacon Pea Pasta Salad   
Buffalo Chicken Pasta Salad  
Creamy Tortellini Pasta Salad 

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Yield: SERVES 8Author: Aimee Berrett

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

Ingredients

• 16 ounces medium shell pasta
• 2 large chicken breasts (or about 2 cups previously cooked chicken)
• salt and pepper, to taste
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup milk
• 3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
• 1/4 teaspoon garlic powder
• 1 cup chopped Roma tomatoes
• 2 cups cubed cheddar cheese
• 1/3 cup sliced green onions (about 4 stalks)
• 1 (2.25-ounce) can sliced olives, drained
• 8 slices of bacon, cooked and crumbled

Instructions

1. Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
2. Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
3. In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
4. In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
5. Cover and place in the fridge for 2 hours (or more) before serving.

Recipe developed by Aimee Berrett for
Copyright ©2018 – All rights reserved.

Created using The Recipes Generator

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler is a delicious homemade peach cobbler, with juicy fresh peaches, and a sweet golden crust, all made in a slow cooker! 

This crock pot peach cobbler is perfection. It's super quick and easy, and it's the perfect summer time recipe.

Such a great way to use up those juicy fresh peaches that are in season. And it's a perfect summer dessert because you don't have to heat up our oven!

Peach cobbler is one of my favorite desserts, and it totally reminds me of summer because most of the time when I make it, its when we are camping!

I cook it up in the dutch oven over some coals, and it is the perfect hot dessert to eat before climbing into bed.

I usually make it with canned peaches, and a cake mix to make it super easy - since we are taking it camping after all.

But this version with fresh peaches, and a homemade cake type topping is amazing and its the perfect way to eat cobbler all year, but especially all summer long!

Topping the slow cooker cobbler with ice cream is a must! Because you can't have cobbler without vanilla ice cream. You can also add a maraschino cherry if you want ;)

If you love this peach cobbler recipe you'll also love these peach cobbler dump cake, or peach cobbler pound cake.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Crock Pot Peach Cobbler:

• You can use frozen, or canned peaches instead of fresh peaches. Don't use all the liquid in the canned peaches because the extra liquid will make the cobbler topping a little softer with less crunch on top. (I do recommend fresh peaches if they are in season though, they're flavor is just perfection)
• Use a slow cooker liner, if you want for super easy clean up!

What you will need to make Crock Pot Peach Cobbler:

• 6 Quart Slow Cooker 
• Large stock pot - for boiling the peaches to make skin removal easier. 
• Chef's knife - for cutting up all those juicy peaches.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite peach cobbler recipes: 

Perfect Peach Cobbler Dump Cake  
Best Ever Southern Peach Cobbler
Peach Cobbler Pound Cake  
Peach Cobbler Cheesecake Salad 

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Crock Pot Peach Cobbler

Crock Pot

American

Yield: 8-10Author: Aimee Berrett

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler is a delicious homemade peach cobbler, with juicy fresh peaches, and a sweet golden crust, all made in a slow cooker!

prep time: 30 minscook time: 3 hourtotal time: 3 hours and 30 mins

Ingredients

• 8 large fresh peaches (about 5 cups when sliced)
• 1/4 cup sugar

For the Cobbler Topping

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter

Instructions

1. Bring a large pot of water to boil (enough to cover half the peaches at a time). In a large bowl, prepare an ice bath, but filling it about 1/3 of the way with ice and the rest with cold water. 
2. When the water is boiling carefully add 4 of your peaches to the water. Allow to boil for one minute.
3. Remove from the hot water with a slotted spoon or tongs, and drop into the ice bath.
4. Allow to sit in the ice bath for a few minutes, then cut a small slit at the bottom of the peach. Pull the skins back from the slit and fully peel the skin off the peaches.
5. Repeat with remaining peaches.
6. Cut peaches into slices and place in a large mixing bowl.
7. Mix with 1/4 cup of sugar.
8. Pour peaches and all their juices into a 6 quart slow cooker coated in cooking spray.

For the Cobbler Topping

1. In a large bowl mix together the flour, sugar, baking powder, and salt.
2. Sprinkle evenly over the top of the peaches.
3. Cut butter into thin slices (about 1/2 TBS each or less) and spread over the top of the cobbler topping.
4. Put a paper towel under the slow cooker lid to catch the extra condensation while baking. 
5. Allow to bake for 2-3 hours on high, and 4-4.5 hours on low until the peaches are soft and the top is golden and cooked through.
6. Serve hot with vanilla ice cream.

Recipe developed by Aimee Berrett for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Lemon Berry Cheesecake Salad

Lemon Berry Cheesecake Fruit Salad with a rich and creamy lemon cheesecake filling that is folded over your favorite summer berries to create an amazing fruit salad that everyone will love!

I absolutely love fresh fruit and fresh berries and one of my favorite ways to enjoy them is in fruit salad!

Hi friends, it’s Aimee from Like Mother, Like Daughter here again to share this amazing lemon berry cheesecake salad recipe with you!

I'm obsessed with this fruit salad, and can't wait to try more of Donna's cheesecake salad recipes soon!

We are right in the thick of enjoying summer and hopefully you've been enjoying many of your favorite summer foods, like grilled chicken, and lots of no bake desserts like these banana cream pie bars! This lemon berry cheesecake salad is the perfect addition to your favorite summer menu!

This isn't just any fruit salad, it’s a cheesecake salad. It has a rich and creamy filling made with cream cheese, lemon pudding, and some sweetened heavy cream!

It’s so creamy, and delicious, and will add the perfect sweetness to your family dinner or potluck!

The salad has a mix of 4 different summer berries, with strawberries, raspberries, blueberries, and blackberries.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Lemon Berry Cheesecake Fruit Salad:

• Instead of mixing heavy cream with powdered sugar and vanilla extract, you can substitute for 1 cup of French Vanilla Creamer.
• Do not pour all the heavy cream mixture into the cream cheese mixture at once. It will get clumpy and won't mix well. Trust me on this one.
• To make this fruit salad ahead of time, prepare the cream cheese pudding mixture and cover and refrigerate the bowl. In a separate bowl mix all the berries and refrigerate those too. When you're ready to serve, drain any extra liquid that has built up in the fruit and then fold in the cheesecake filling with the fruit. Now it's ready to serve!

What you will need to make Lemon Berry Cheesecake Fruit Salad:

• An electric hand mixer, or stand mixer - Perfect for mixing together the cream cheese, pudding mix, and heavy cream mix.
• A chef's knife - you'll need to cut up your strawberries and this will make it a breeze.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite cheesecake salad recipes:

Hawaiian Cheesecake Salad  
Strawberry Banana Cheesecake Salad  
Summer Berry Cheesecake Salad    
Red, White and Blue Cheesecake Salad    
Peach Cobbler Cheesecake Salad  
Piña Colada Cheesecake Salad

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Cheesecake Fruit Salad, Cheesecake salad, berry cheesecake salad

dessert

American

Author: Aimee Berrett

Lemon Berry Cheesecake Fruit Salad

This Lemon Berry Cheesecake Fruit Salad recipe comes together with only a few ingredients! A rich and creamy lemon cheesecake filling is folded over your favorite summer berries to create an amazing fruit salad that everyone will love!

Ingredients

• 8 oz package cream cheese
• 3.4 oz package instant lemon pudding, unprepared
• 1 cup heavy cream
• 4 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• 1 1/2  pounds strawberries, hulled and sliced
• 12 ounces blueberries, washed and dried
• 9 ounces raspberries, rinsed and dried
• 9 ounces blackberries, rinsed and dried

Instructions

1. Prepare berries and lay them on paper towels to dry while you prepare the creamy cheesecake mixture.
2. In a medium bowl, using an electric mixer, or a stand mixer bowl. Whip cream cheese until it is smooth. Scrape sides of the bowl with a rubber spatula.
3. Add in the dry pudding mix, and beat for about 2 minutes until combined.
4. Combine heavy cream, powdered sugar and vanilla extract in a small bowl.
5. With the mixer on low, slowly add the heavy cream mix to the cream cheese mix. Add in about a tablespoon at a time, and then mix it until it is smooth. Repeat until all the cream has been added. Whip it until it’s totally smooth.
6. In a large bowl, combine strawberries, blueberries, raspberries and blackberries.
7. Add the cheesecake mixture to the top of the fruit. Gently fold cheesecake mixture into the fruit.
8. Chill until ready to serve or serve immediately.

https://zeromediasystem.blogspot.com//search?q=lemon-berry-cheesecake-salad

Recipe developed by Aimee Berrett for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Pumpkin Slab Pie

Pumpkin Slab Pie is the perfect fall dessert for a crowd! Creamy pumpkin pie on top of a buttery homemade crust, top it with whipped cream or serve a la mode!

Pumpkin Pie is the ultimate Thanksgiving dessert. With Thanksgiving less than a month a way its time to start planning out our menu and I know this pumpkin slab pie is going on mine! If you're having a crowd for Thanksgiving dinner, this is perfect because now you don't have to make multiple pies!

Hi everyone, its Aimee from Like Mother, Like Daughter here! I am so excited to be joining team as a monthly contributor. Keep your eye out for my new recipes every month, you can expect to see lots of heartwarming recipes, and lots of rich desserts, because I have the biggest sweet tooth ever!

I love homemade whipped cream!

Make sure that you don't overfill the pie with filling. I know you'll want to use every last drop of that delicious pumpkin pie filling, but if you fill it too high you risk the filling spilling as you carry the pan to the oven or overflowing around the crust. Depending on how deep your pan is, you might not need to use all of the filling - it spreads a teeny bit as it's baked.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Pumpkin Slab Pie:

• 
  

What you will need to make Pumpkin Slab Pie:

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite dessert recipes: 

The Best Ever Pecan Bars
Crazy Caramel Apple Pie Bombs
Reese's Peanut Butter Fudge Brownie

---

Thanksgiving, dessert

Yield: 24

Author: Aimee Berrett

Pumpkin Slab Pie

Pumpkin Slab Pie is the perfect fall dessert for a crowd! Creamy pumpkin pie on top of a buttery homemade crust, top it with whipped cream or serve a la mode!

Ingredients

For the Pie Crust

• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 1/2 cups + 2 TBS (3 sticks + 2 TBS) cold butter, cubed
• 3/4 cup ice water

For the Pumpkin Pie Filling

• 1 29 oz can (or 2-15 oz cans) pumpkin puree (not pumpkin pie filling)
• 2 cups evaporated milk
• 1 1/2 cups brown sugar
• 1/2 cup sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 tsp salt
• 4 eggs

For the Egg Wash

• 1 egg
• 1 TBS water or milk

Instructions

How to cook Pumpkin Slab Pie

To Make the Pumpkin Pie Crust

1. Mix the flour, salt and sugar in a large bowl. Add in the butter pieces. Using a pastry cutter (or two forks - though its much harder), cut the butter into the mixture until it resembles coarse crumbs, with some pea sized pieces.
2. Drizzle the cold water in about 1 tablespoon at a time and stir with a rubber spatula. Continue kneading the dough together with your holds until the flour and butter are fully incorporated together into a nice dough. It shouldn't be too sticky.
3. Separate about 1/4 of the dough (this will be for the top decorative leaves if you want them. Flatten each section into 1 inch thick discs. Wrap in plastic wrap and place in the fridge for about 2 hours.

To Make the Pumpkin Pie Filling

1. In a large bowl combine your pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, ginger, cloves, salt and eggs. Stir until mixed. Cover the bowl and place in the fridge till needed.

To Make the Pumpkin Slab Pie

1. Remove the larger piece of pie crust from the fridge. Roll that out evenly into an approximately 18x13 rectangle. Place the pie crust into a greased 10x15 jelly roll pan (it should be about 1inch thick so you can fit more of the filling) Smooth the crust so it fits into the corners and crimp the edges with your fingers.
2. Pour the pumpkin pie filling into the crust. Carefully place the pie in the oven to bake, make sure not to spill any of the filling. Bake for 35-45 minutes until the middle is barely jiggly.
3. Remove from oven and allow to cool on a wire rack completely.
4. Roll out the second disc of pie crust to be about 1/8 inch thick. Using leaf or pumpkin shaped cookie cuters, cut into the shapes. Cut veins with a sharp knife if desired. Brush each with egg wash (beat egg and water together in a small bowl). Place on a baking sheet and bake for about 10 minutes or until lightly browned. Remove and place on pie when serving.
5. Serve pie with fresh whipped cream.
6. Cover any leftovers and store in the fridge for 5-6 days.

https://zeromediasystem.blogspot.com//search?q=kitchen-hack-homemade-whipped-cream

Recipe developed by Aimee Berrett for
Copyright ©2017 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake is easy to make starting with a chocolate cake with peanut butter drizzle poked all over the cake. It's topped with decadent peanut butter whipped cream and loaded with chocolate and Reese's Peanut Butter cups. It is the most delicious chocolate peanut butter cake you will ever eat.

Be sure to check out our other poke cake recipe: Caramel Apple Poke Cake

This rich, decadent, chocolate peanut butter cake is so moist it melts in your mouth with every bite. It's very rich so you might need a small slice, but it's so good you'll be going back for more.

The cake is ready with only a few minutes of work on your part because it all starts with a chocolate boxed cake mix. I like devil's food cake, but any chocolate cake mix will work.

This cake is perfect for an easy recipe that will impress a crowd. It's truly mouthwatering and delicious. I'm already craving it, and can't wait to make it again soon.

You'll be licking your fingers clean, and the rubber spatula, with every step of making this cake! The chocolate cake batter. The peanut butter condensed milk looks just like caramel but tastes like peanut butter perfection. Then the peanut butter whipped cream is creamy, light, and peanut butter.

Helpful Tips to make Chocolate Peanut Butter Poke Cake:

• For best results, always use room temperature eggs and butter when baking.
• The cake will last for 4-5 days, if kept tightly covered with a lid or plastic wrap in the fridge.

What you will need to make Chocolate Peanut Butter Poke Cake:

• 9x13 baking pan- I have my favorites and this set is one of them. 
• Medium mixing bowl- 
• Hand mixer or stand mixer-

Enjoy!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts, and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 

Perfect Peach Cobbler Dump Cake  
Outrageous Cherry Dr Pepper Cake
Chocolate Insanity Cake

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Chocolate peanut butter poke cake, Reese’s Poke Cake, Chocolate Peanut Butter Cake

dessert

American

Yield: 20-24Author: Aimee Berrett

This chocolate peanut butter poke cake is the best thing you'll ever eat! It's easy to make starting with a poke cake, stuffed full of a peanut butter sweetened condensed milk mixture, and homemade peanut butter whipped cream! It's the perfect peanut butter and chocolate dessert, that tastes like a peanut butter cup meets a buckeye ball!

prep time: 20 minscook time: 30 minstotal time: 50 mins

Ingredients

• 1 box chocolate cake mix
• eggs, oil, and water as called for on the box
• 14 ounce can sweetened condensed milk
• 1 cup creamy peanut butter
• 3 - 4 tablespoons milk

For the Peanut Butter Whipped Cream

• 2 cups heavy whipping cream
• 1/3 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Toppings

• Chocolate Syrup
• Chopped Peanut Butter Cups
• Chopped Peanuts
• Peanut Butter Chips

Instructions

1. Prepare the cake mix and bake the cake according to package directions.
2. Let the cake cool for about 5 minutes, then poke the cake all over the top with the bottom of a wooden spoon.
3. Stir together the sweetened condensed milk, peanut butter and milk until a creamy pour-able consistency is reached. Add more milk if needed
4. Pour peanut butter mixture over the top of the cake spreading around to fill the holes in and cover the cake evenly.
5. Cover the cake and place it in the fridge to chill for about 2 hours.

For the Peanut Butter Whipped Cream

1. Add heavy cream, peanut butter, powdered sugar and vanilla in a mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form. Scrape the bottom occasionally to make sure you get all the peanut butter in there.
2. Spread peanut butter whipped cream over the top of the cake evenly.
3. Cover cake and place back in the fridge to chill for another 2 hours up to overnight.
4. When ready to serve top cake with chocolate syrup, chopped peanut butter cups, peanuts, peanut butter chips, and any other toppings you desire.
5. Cover any extra cake and place in the fridge for up to 4-5 days. 

https://zeromediasystem.blogspot.com//search?q=caramel-apple-poke-cake

Recipe developed by Aimee Berrett for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com