Harvey Wallbanger Cake From Scratch, The original HARVEY WALLBANGER CAKE!!!, 5.91 MB, 04:18, 4,438, Weekend at the Cottage, 2018-06-15T10:54:10.000000Z, 9, curridiculum: Harvey Wallbanger Cake, curridiculum.blogspot.com, 736 x 505, jpeg, harvey cake wallbanger, 8, harvey-wallbanger-cake-from-scratch, KAMPION

Ingredients1x2x3x ⅔ cup flour ½ teaspoon baking soda ¼ teaspoon salt ¼ cup butter 2 tablespoons white sugar, plus extra for rolling 2 tablespoons brown sugar ⅓ cup peanut butter 1 egg 1 teaspoon vanilla 18 mini reese’s peanut butter cups ¼ cup chocolate chips 1 tablespoon butter 36 candy eyes Ingredients for peanut butter spider cookies: 1/2 cup shortening 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup sugar 1 egg 2 tbsp milk 1 tsp vanilla 1 3/4 cup flour 1 tsp baking soda 1/2 tsp salt 1/4 cup sugar for rolling 48 miniature peanut butter cups unwrapped and frozen 96 candy eyes 1/2 cup. Ingredients 1 cup creamy peanut butter 1 cup sugar 1 large egg, room temperature 24 reese's mini peanut butter cups 1/2 cup milk chocolate chips 1 teaspoon shortening 48 candy eyes

Use an electric mixer to combine the coconut sugar and eggs until it turns a lighter color and a bit fluffy. Preheat your oven to 180°c (150°f). Bake the cookies according to the. Instructions preheat oven to 375 or turn on the baking oven. In a large bowl, beat together shortening/butter, peanut butter, egg, sugar, brown sugar, vanilla, and milk. In a medium bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet mixture and beat until blended. Form into 1″ balls. To make the peanut butter cookies preheat the oven to 180°c ( 350°f) (without fan).