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Abena Neal
Attended Middle Tennessee State University
Lives in Compton
530 followers|99,272 views
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Abena Neal

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Follow the direction of your heart’s calling

English Quotes: http://goo.gl/KUMYJW
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Happy Sunday! This is how spoiled wives cook!!!
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Peanut Butter Cup Cookies

(yields 40 cookies)

INGREDIENTS

1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)
INSTRUCTIONS

Preheat oven to 375*.



Sift together the flour, salt and baking soda; set aside.



Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.



Shape into 40 balls and place each into an greased mini muffin pan.



Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.



After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]



These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.

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Have her in circles
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sachchidanand ghodake's profile photo

Abena Neal

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Spectacular!
 
It was fun to fly over the Plaza Hotel in downtown Las Vegas #drone 
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This happened to me this week… Started following a women’s empowerment page where the author started advertising herself as a side piece up for grabs… Wives and side-chicks are not a good mix… LMAO delete block!!!
 
Cracking up laughing!
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Abena Neal

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Peanut Butter Cup Cookies

(yields 40 cookies)

INGREDIENTS

1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)
INSTRUCTIONS

Preheat oven to 375*.



Sift together the flour, salt and baking soda; set aside.



Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.



Shape into 40 balls and place each into an greased mini muffin pan.



Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.



After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]



These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.

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Abena Neal

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Project for another weekend
 
Ingredients
2 cups boílíng water
1 cup dark unsweetened cocoa powder
 (í líke Hershey DARK brand)
1 cup soft unsalted butter
2-1/4 cup whíte sugar
4 large eggs
2 tsp vanílla
2-3/4 cups AP flour

2 tsp bakíng soda
1/2 tsp bakíng powder
1/2 tsp salt
2 teaspoons black food coloríng
Buttercream Frostíng:
1 cup butter
5 cups powdered sugar
1/4 cup mílk
1 teaspoon vanílla
food coloríng (optíonal)
8 ounces dark chocolate, melted ín the mícrowave
Sprínkles (optíonal)
Instructions
Preheat the oven to 350 degrees. Prepare three 8” pans wíth cookíng spray and parchment rounds.
For the Cake:
Put the cocoa powder ín a small bowl, and pour the boílíng water on top of ít.
Whísk the water and cocoa together untíl smooth, and then set asíde untíl cooled.
ín a míxíng bowl or standíng míxer, beat the butter and sugar together untíl pale and fluffy.
Add the vanílla and the eggs one at a tíme untíl they completely combíned.
Síft all of the dry íngredíents together.
Gently add half of the dry íngredíents to the batter and half of the chocolate. Míx to combíne.
Repeat wíth the remaíníng íngredíents and míx ínto a smooth batter. Add the black food coloríng and míx completely ín.
Dívíde the batter evenly between the three pans. Bake the cake layers about 25 mínutes
Let the cake layers cool completely before frostíng them.
To make the frostíng:
ín the bowl of a standíng míxer, combíne the soft butter, powdered sugar and mílk and whíp untíl fluffy. Add the vanílla and the food coloríng and combíne well.
Spread ¼ of the frostíng ín between each of the cake layers and save the other half of the frostíng for the outsíde of the cake. When ít ís completely frosted, í recommend refrígeratíng ít for about 30 mínutes before addíng the chocolate.
Pour the melted chocolate over the top of the cake and let ís dríp down the edges. Apply sprínkles ímmedíately to wet chocolate.
Slíce and serve!
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Have her in circles
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  • Middle Tennessee State University
    2009
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