Posts Tagged ‘peanut butter’

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Peanut Butter and Jelly Cake

October 17, 2009

pre-iced close up

I love this cake! It is one of my all time favorites. I make it whenever I get the chance.

This particular creation was made for my friend Leslie. She and her hubby were celebrating their 3rd wedding anniversary and this was one of the layers I made for their wedding cake.

The icing is FANTASTIC! It could be a dessert all on it’s own… I highly recommend it for any number of cakes. Anywhere you’d use caramel frosting this one will work too. And on a chocoate cake? Delish.

Now, I’m a pb & j purist. I always use Jif peanut butter and Welch’s grape jelly. Of course you can use any peanut butter you want and any jelly. It just won’t be as good 😉

finished cake

Peanut Butter and Jelly Cake

2 c. unsifted all purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 c. butter, softened (1 stick)
1/4 c. creamy peanut butter
1 1/3 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3/4 c. grape jelly

Preheat oven to 350 degrees. Grease and flour two 9 x 1 1/2 inch round layer cake pans; or use Pam. Sift together baking powder, flour, and salt. Beat together butter and peanut butter until well blended; add sugar and beat until fluffy. Beat in eggs, one at a time. Mix in flour mixture, alternately with milk, beginning and ending with flour. Add vanilla. Pour into prepared pan. Bake at 350 degrees for 30-35 minutes.

Spread jelly between layer and frost with Peanut Butter Frosting.

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners’ sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy

Garnish with peanut butter chips, if desired.

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Peanut Butter Silk Cake

May 31, 2009

PB Cake close up

I am a peanut butter junkie.  No doubt about it.  There can be no questions regarding this fact.  The most difficult part of being pregnant was having to limit my peanut butter intake… I think I went through an entire jar in just a couple days after I delivered.

That being said, I am always on the look out for a good peanut butter cake recipe.  I’ve found that it is hard to get a good PB flavor once it’s spread through out a cake.  I’ve always used Jif before.  I’m a bit of a peanut butter snob when it comes to that.  It’s Jif or nothing for me.

Until I met P.B.Loco’s.  My first exposure to this nirvana was through a jar a friend brought back for me from NYC.  It was PB mixed with dark chocolate.  Pure. Heaven. I ate it out of the jar with a spoon… so did my hubby.

Needless to say the jar did not last long, so, being the internet junkie that I am, I promptly hit the net looking for a website, and naturally, they have one. I browsed around and signed up for their mailing list.  When I first went to their site, the chocolate variety was not available so I left empty handed.  A few weeks later, however, I got an email from them offering a free jar of their Dreamy Creamy when you I bought 3 other jars and this time they had the chocolate! Woohoo!

So, contrary to my usual snobbery, I’m going to try a cake I’ve made before with Jif (which had the previously mentioned small flavor) with P.B. Loco’s Dreamy Creamy!

Now before I go in to the differences between the cakes, I want to point out that when they are fresh out of the oven they both taste like a giant peanut butter cookie.  It’s when they’ve cooled that the Jif looses most of it’s flavor…

The P.B.Loco PB cake was divine.  I was, frankly, shocked at how much more PB you could taste.  I took this cake to a friend’s cookout on Saturday and stupidly forgot to take a picture before we left the house.

This is all that remained by the time we got home…

PB Cake aftermath Oh, the humanity! Such carnage!

It was a truly scrumptious cake, though, if I do say so myself.  I think I’m going to try a PB&J cake to take to work on Monday….

**note** the recipe calls for a box yellow cake mix, but I used the recipe here, instead.

Peanut Butter Silk Cake

Prep: 15 min       Bake: 38 min      Cool: 1 hr 10 min               Chill: 10 min        12 to 16 servings

1 pkg. Betty Crocker SuperMoist yellow cake mix

1 ¼ c. water

½ c creamy peanut butter

1/3 c vegetable oil

3 eggs

¼ c butter or margarine

¼ c packed brown sugar

1 c heavy whipping cream

½ c creamy peanut butter

1 recipe Creamy Chocolate Frosting (see below)

1 c chopped peanuts, if desired

  1. Heat oven to 350°F. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 ½ inches, with shortening.
  2. Make cake mix as directed on package, using water, ½ cup peanut butter, the oil and eggs. Pour into pans.
  3. Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack.  Cool completely, about 1 hour.
  4. Melt butter in 2-quart saucepan over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute.  Remove from heat. Refrigerate 10 minutes.
  5. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form; set aside. Beat ½ cup peanut butter and the brown sugar mixture in another medium bowl on medium speed until smooth and creamy.  Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
  6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within ½ inch of edge. Frost side and top of cake with frosting. Press chopped peanuts into frosting on side of cake. Store covered in refrigerator.

Creamy Chocolate Frosting

Prep: 15 min       12 to 16 servings, about 2 cups

3 c powdered sugar

1/3 c butter or margarine, softened

2 tsp vanilla

3 oz unsweetened baking chocolate, melted and cooled

3 to 4 tablespoons milk

  1. Mix powdered sugar and butter in medium bowl with spoon or with electric mixer on low speed. Stir in vanilla and chocolate.
  2. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

* Generously frosts a 13×9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.

Recipe from Betty Crocker’s Ultimate Cake Mix Cookbook

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Homegrown Gourmet #8 – Round Up!

May 30, 2008

Well, seems like Peanut Butter was quite a challenge to give! Only 4 brave souls took up the gauntlet and made peanut butter their own..

Peanut Butter Hug

Peanut Butter Ice Cream with Reese\'s Peanut Butter Cups

The lovely Tempered Woman made this delectable treat: Peanut Butter Ice Cream with Reese’s Peanut Butter Cups in Chocolate Bowls. For a peanut butter hound, this sounds like heaven. Peanut butter ice cream WITH Reese’s cups? Come on. That just screams tasty.

Peanut Butter Gobs

Joy Through Cooking sent in these little gems, or rather Gobs, Peanut Butter Gobs to be exact.

Pizzookie

Then over at Katorade she concocted something called a “Pizzookie”! It is the dessert from a pizza chain that started in her area (hince the Pizz part 😉 )

Fluffernutter Cake

And last, but not least, Realistic Eats channeled Elvis himself and created a Fluffer Nutter cake the King would have kissed her for.

So, who is the winner you ask?

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Who gets the honor (terror) of picking next month’s ingredient?

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Who seemed the most HomeGrown-y to me??

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I have to admit I was torn between 2… the ice cream or the gobs

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Both were luscious and full of peanut buttery goodness

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But in the end

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I had to go with…

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Peanut Butter Gobs

PEANUT BUTTER GOBS!!

That’s right! From the moment I first clicked on the link for Joy Through Cooking‘s post I was lost. The fluffy cookies… The mound of peanut buttery goodness swirled in the middle… Throw in that this treat (at least by this name) is only available in her hubby’s hometown, and you had me. So congratulations, Meghan and have fun hosting next month!

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Peanut Butter Torte

May 6, 2008

Peanut Butter Torte

Well, I have to admit, I was going to cheat on this week’s TWD, because I made this torte for a friend’s birthday a few weeks ago and never got around to posting about it,

Birthday Torte(put it in a Coach box, he was so confused)

but since Derby was this weekend (poor 8 Bells) I decided to make it again to take to a party.

This torte is fantastic! I worship the ground peanut butter walks on, so adding chocolate and whipped cream was just extra. Normally I don’t like hard bits of stuff in my desserts, but the chocolate chips and peanut bits really work. I think that is because there are enough of them that you get a fair amount in each bite. Rather than a nice creamy bite with bits o’ stuff in it.

It came together (both times) very easily. The only time required is the after-assembly chill to set up. This could be skipped, though, as long as you don’t mind it having more of a pudding consistency than a cheesecake.

Torte crustWhipped creamAdding chips and nutsWith whipped creamFinished torteblurry slice o\' torte

This torte is destined to become a staple in my dessert baking. Not only is it peanut butter, and chocolate, and easy, but it is also egg free which mean my dear fellow baker (Beth) who is horribly allergic can eat this! Yay!

As with most of Dorie’s recipes she explains everything wonderfully so that they are difficult to mess up, so go on, dive in, (ignore all the fat grams) and make one for yourself!

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk

4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

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HomeGrown Gourmet #8

May 1, 2008

Homegrown Gourmet Logo

Well, it’s Homegrown Gourmet time again! I must say, I was sooo excited to be chosen! Huge thrill, especially since it was the first time I had participated. The Hot Brown is a very traditional dish in these parts and with it coming up on Derby (2 days!) it just seemed right.

My “Yay” was quickly followed by an “oh, crap” because now I have to pick this month’s ingredient.

I thought about trying to be creative or original and look up something that is only in season in May or see if May was a special month for something in particular, but my stomach won out.

I’m going in with a food that is my most favorite food on the planet.

Something that I can eat anyway you give it to me.

Chunky, smooth, baked, in a sauce, in an ice cream, in a cookie, in a pie.

You name it.

I’ll eat it.

So without further ado.

This month’s ingredient is…

Dancing Peanut Butter

Peanut Butter!

That wonderful, flavorful, creamy, gooey, sticky, scrumdiddliumptious stuff.

And it doesn’t hurt that my hubby is a peanut butter hound as well who has been harassing me for a while to make this idea he has for “the ultimate peanut butter cookie”. We shall see.

So bake it, broil it, mix it, any way you make it! I wanna see!

Nuclear Peanut

Nitty Gritty
THE RULES:
1. Anyone can play!
2. A theme will be picked by the host. Participants will make a dish that follows the theme and that somehow represents their home region – town, state, area. Representation can feature a local ingredient, be a traditional dish from your area, or be a creative twist.
3. Participants will have 3-4 weeks (host discretion) to complete their recipes and post them to their blog (or email the pics and text), and notify the host. The host will then post the results and then let everyone know via email or message board the results are up!
4. An explanation of your dish is required; it can be a story about the local custom or ingredient, how you came about eating/making the recipe, or an explanation about how your creative dish fits the theme.
5. Fresh and local foods are encouraged!
6. When the round is done, the host will announce their favorite dish by updating their blog. Favorite is completely subjective to the host- no one expects the host to make and taste test all the dishes, it is just something that strikes the host’s fancy! The creator of the fave gets the honor of hosting the next round, if they so choose!

To participate in Homegrown Gourmet #8, whip up your tastiest dish highlighting the fantabulous joy that is peanut butter! Post about it in your blog and tell the world what makes your recipe Homegrown… be sure to link back to this post. Then send me an email at katieATcassadywebDOTcom with “Homegrown Gourmet 8 in the subject line. Please include the following in your e-mail: your name, your location, your blog name and URL, and a permalink to your entry. Don’t forget to attach a picture (preferably 250 x 250) of your dish to the email. (Not a blogger and still want to enter? Why aren’t you blogging already? Come on, you know you want to do it. All the cool kids are doing it these days… what? still no? Ok, email me all the details and I’ll post for you.)

Deadline for the event is WEDNESDAY, May 28, 2008.
Let the mixing begin!
Peanut Butter resources…

http://en.wikipedia.org/wiki/Peanut_butter

http://www.wikihow.com/Make-Peanut-Butter

Some inspiration…

EDIT: If you have a peanut allergy or peanut butter is not available in your area, my second choice was raspberries which are coming into season. Hey, if you’re really creative you could combine the two…

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Cheesecake Pops – April Daring Bakers Challenge

April 26, 2008

Pops Pic

Ok. Cheesecake pops. Sounded a little sketchy to me at the beginning. I’m used to “French-style” (not that, I’m sure, it’s even remotely French) cheesecake which is rather soft. I couldn’t quite grasp how in the $%^# it was going to stay on a stick… But the freezer did help, heh. It took me a while to make these. Not because it was difficult, mind you. The cheesecake did just what it was supposed to and assembly went fine. It took a while, because, in a word, I’m lazy. I made the cheesecake on Saturday. Was gonna make the pops on Sunday. Didn’t happen. Ordered Chinese and watched a movie instead. Monday? nope. Tuesday? nope. Finally, on Wednesday I decided I’d rather have cheesecake pops than the cheesecake jerky I was going to end up with if I kept letting it dry out in the fridge. So rolling I went. Messy business. Decided to get a bowl of water and wet my hands before I shaped the pops. Massive improvement and end product had a much smoother look as a result. Now you ask yourself, did I freeze them for just an hour and then coat them? Hell no. A-#1 procrastinator here. That day? nope. Friday? nope. Saturday? yup, but only because we’re supposed to post on Sunday. If not, who knows when my lazy behind would have bothered.

Now, the coatings I am proud of. I have to say, I am not a cheesecake purist. Hubby is, but not me. Straight cheesecake is ok, but I prefer some chocolate or nuts or fruit involved. So, naturally, had to do lots to my pops. Made 4 different kinds.

Skyview Pop-tini

1) Chocolate Strawberry – dipped in liquified strawberry jam then dipped in bittersweet chocolate

Chocolate Strawberry Pop

2) Double Chocolate – dipped in bittersweet chocolate then rolled in mini chocolate chips

Double Chocolate Pop

3) S’mores – dipped in melted marshmallow fluff, rolled in graham cracker crumbs, then dipped in semi-sweet chocolate

S\'mores Pop

And my personal favorite, cuz everything is better with peanut butter…

4) Peanut Butter and Chocolate – dipped in warmed peanut butter, dipped in bittersweet chocolate, then rolled in a mixture of chopped peanuts and pecans.

Peanut Butter and Chocolate Pop

I must say, though, my pops are waaaay bigger than they are probably supposed to be. Golf ball size, I would say, at the smallest. The first couple were pop-size, but the super stickiness of my mildly dehydrated cheesecake was irritating so they slowly started to grow until the final pops were close to racketball size or just cut wedges of cheesecake. Supposed to be 30-40 pops. How many did I make? About…20. Was not feeling this challenge.

Had lots of fun dipping the pops though. Gave me some creativity outlet. And then, of course, there was the eating of the left over dipping supplies… spoons full of peanut butter, marshmallow and mini chips? Scrumptious. Yeah, and sooo on the diet.

I’m very proud of the end result. The pops were darn tasty and came out super cute, imho. Thanks to Elle & Deborah for the super challenge from Sticky, Chewy, Messy, Gooey by Jill O’Connor!

Check out the other fab DBers!

Pop-tini

Make your own! Just try not to be as lazy as me!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose its shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

P.S. I didn’t post on the 26th (that would be early) the time stamp on my blog is all woogie and it doesn’t matter how many times I fix it it always goes back…