Those who have read my blog before know that I am in the process of trying to adopt. We are looking for a little boy under the age of 10, but if he comes with a sibling we are open to it. Well, today we signed our final papers at the new adoption agency (the last one pooped out on us) so the approval process is finally over and we can start actually looking for a child. Yippeeee! The ink wasn't even dry yet and already we've been asked if we want a 10 year old child that is available and if we are willing to go to Texas and Oregon for a kid. Whew! These adoption folks are quick with the questions! We thought we might wait it out and see what other options pop up before we make plans for a road trip.
As for my business, we decided not to take the house in my last posting. After meeting with a banker, he let us know that an unfinished house is considered one of the highest risks in real estate, due to the possible contractors/subcontractors who may show up later and asked to be paid for work on the house they never received reinbursement for. Not something we want hanging over our heads. So the search continues for a house.
In the middle of all this I carved out some time for myself to bake. The stress was getting to me and I needed a release. I found the most sinful recipe I could and baked up a storm. This recipe comes from a local Pittsburgh paper, The Tribune Review. It won a recent Pillsbury Bake Off so you can't go wrong with that! If you like chocolate and peanut butter, you'll love these. I did change them a little to make them slightly less sinful, but I wrote out the original recipe anyway in case you want the full sin version!
Chocolate Peanut Butter Layered Cupcakes
1 1/2 cups flour
1/3 cup baking cocoa
1 cup firmly packed brown sugar
1 tsp. baking soda
1/4 tsp salt
1/3 cup vegetable oil (I used applesauce)
1 cup water
1 Tblsp. white vinegar
1/2 tsp. vanilla
1 large egg
1 package (8 oz) cream cheese, softened (I used fat free)
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1/4 cup Reeses peanut butter chips
1/4 cup semi sweet or dark chocolate chips
Preheat the oven to 350 degrees. Line two muffin pans with paper baking cups, using about 18 to 20. Fill water half way in muffin cups not used.
In a large bowl, mix the flour, cocoa, brown sugar, baking soda and salt. Add the oil, water, vinegar and vanilla to the flour mixture and stir until just smooth (do not over mix).
In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar on medium speed until smooth. Add the confectioners' sugar and beat until creamy.
Spoon 1 level tablespoon of chocolate batter into each cup and evenly spread 1 level tablespoon of peanut butter filling on top. Repeat layers. Sprinkle with peanut butter and chocolate chips.
Bake for 25 to 30 minutes or until toothpick inserted comes out clean. Do not overbake. Cool for 15 minutes then remove cupcakes to a cooling rack and cool completely. Serve warm or cool.
"Adoption is when a child grew in its mommy's heart instead of her tummy." ~Author Unknown