My weaknesses – Peanut Butter!
I am actually beginning to think I say that about every ingredient, whether it’s mint, hazelnuts or caramel. But honestly, peanut butter and I are in the middle of a hardcore love affair, and I can’t see it ending anytime soon. I will admit, it is not uncommon to find me perched on the kitchen bench, in the middle of the night, dipping an extra large tablespoon of peanut butter into a tub of ice cream. And like any romantic addiction it ends up altering ones mental state, distancing other relationships and ruining ones figure.
Recipe from Foodie With Family
- 170g butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 tsp real vanilla extract
- 2 cups all purpose flour
- 3/4 cup dutch process cocoa powder
- 4 large eggs
- 1 1/2 cups milk
- 225g cream cheese, softened to room temperature
- 114g butter, softened to room temperature
- 3/4 cup crunchy peanut butter (for super smooth frosting, use creamy peanut butter)
- 1 tbs real vanilla extract
- 6-8 cups powdered sugar
- 2-4 tbs heavy cream
1.Preheat oven to 176 degrees celsius (350°F). Grease and flour two round cake pans (8-9 inches).
2. In the bowl of a stand mixer beat together the butter, sugar, salt, baking soda, and vanilla until it is fluffy, about 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, stopping the mixer and scraping down the sides after each addition.
3. In a separate bowl, whisk together the all-purpose flour and cocoa powder until no lumps remain. If you can’t whisk out the lumps, push it through a sieve or sift it.
4. Add about 1/3 of the flour mixture to the contents of the mixing bowl. Beat it in on medium low until no dry pockets remain. Add 1/3 of the milk and beat until combined. Scrape down the sides of the bowl and continue adding the flour and milk alternately, mixing until combined and scraping down the sides of the bowl each time. The last addition should be milk. Mix just until evenly combined.
5. Divide the cake batter evenly between the pans. Smooth the tops of the batter and bake for 25-35 minutes, or until the cake pulls away from the edges of the pan a bit and a skewer or toothpick inserted in the center comes out clean.
Let the cakes rest in the pans for 5 minutes before turning out onto a wire rack to cool completely before frosting.
1. In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter, peanut butter and vanilla extract on HIGH until very light and fluffy, about 5 minutes.
2. Add the powdered sugar to the mixture and combine, starting the mixer on low and stopping it a couple of times until most of the sugar is moistened to prevent a big pouf of sugar. Again, beat on HIGH until smooth and combined. Turn off the mixer and add 2 tablespoons of the heavy cream. Beat on high until smooth. If you want thinner frosting, add more cream, 1 teaspoon at a time.
Peanut Butter Cup Recipe
Recipe from JoyofBaking
- 1/2 cup peanut butter
- 28 g (2 tbs) unsalted butter, room temperature
- 1/8 salt
- 1/2 cup icing sugar
- 255g dark chocolate, coarsely chopped
- 255g milk chocolate, coarsely chopped
- 1tbs shortening
1. If you have them, line a mini cupcake tray with liners (I had to use baking paper cut into squares).
2. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the icing sugar.
3. Melt the chocolates and shortening in a heatproof bowl placed over a saucepan of simmering water. Drop a teaspoon of the melted chocolate into each of the paper lined miniature cups.
4. Top with a teaspoon (slightly more if you are a peanut butter addict) of the peanut butter mixture. Follow with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the fridge.
1. Once the peanut butter cups have set and the cake is iced, slice each cup in half and begin to pile them on top of the cake.
WA – LA