I had a day of activities with two of my favorite children last Saturday and I took the opportunity to teach them how to make peanut butter frosting and then use it in two ways instead of one. I’d made a batch of Crazy Cake cupcakes, both regular-sized and minis, and asked the girls’ mother to bring out the graham crackers for a childhood favorite of mine which no one in their family had ever tasted.
Graham crackers were sandwiched together with peanut butter frosting spread to the edge of the crackers, then put inside a tin to mellow for a day, also known as softening the cracker due to the moisture in the frosting. The graham cracker and the frosting become “one” in this manner. There were plenty of frosted and decorated cupcakes to hold the urge to eat the cookies at bay for a day, and kitchen fun was had by the three of us.
Recipe for peanut butter frosting for 6 regular-sized and 12 mini cupcakes and for most of a box of graham crackers: 1/4 cup each soft butter and peanut butter, 5-6 tablespoons of half-and-half (or canned milk or milk or cream), approximately 4 cups of powdered sugar and 1/2 teaspoon vanilla.
The full Crazy Cake recipe made 6 regular and 12 mini cupcakes and two 8″ rounds for other uses. https://mschefinseattle.com/2016/07/08/passing-on-a-favorite-to-a-new-generation-of-bakers-crazy-cake/
Ms Chef in Seattle 