This chocolate peanut butter cupcake mix is sadly out of stock from Peanut Butter & Co., but I wanted to share its existence anyway. It looks so good - that's one of my favorite flavors!
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Chocolate peanut butter cupcake mix from Peanut Butter & Co.
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Nutella frosting, whipped peanut butter filling on vanilla cake
Blogger A Pocket Full of Buttons had me at "whipped peanut butter filling." I love peanut butter and these cake mix cupcakes with a twist look pretty easy to make - visit her blog for the recipe for her French Vanilla Cupcake with Whipped Peanut Butter Filling and Chocolaty Nutella Frosting!
Peanut Butter Oatmeal Chocolate Chip Cookies
I took Friday off of work to try and catch up on life. Fun stuff like dry cleaning, pharmacy, oh and let's not forget laundry and dishes. In the middle of all the fun I decided to take another stab at some Oatmeal cookies, I found this recipe on Pixie Baker and I thought it sounded and looked like one worth trying and I was right. These cookies in my opinion are better than the last batch. Rather than light and fluffy these are more thin and dense. Don't get me wrong, the last batch had it's perks but these are more my style. The addition of the peanut butter isn't overpowering, in fact you can hardly tell it's there. It does however add a level of gooey sweetness that really makes this cookie a winner. If you don't want to use chocolate chips raisins would work beautifully as well. I hope you guys try this one out this fall, I promise they will not disappoint.
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 stick unsalted butter at room temperature
- 1/2 cup creamy peanut butter (I used reduced fat and it worked very nicely)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp vanilla extract
- 1 egg at room temperature
- 3/4 cup oats
- 1/2 cup semi sweet chocolate chips
- 1/2 cup dark chocolate chips (Ghiradelli's 60% cocoa chips are great here)
Whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a stand mixer fitted with the paddle attachment cream together butter, peanut butter, granulated sugar, brown sugar, and vanilla on medium speed. Add the egg and beat to combine. On low speed gradually add the flour mixture until just combined. Using a wooden spoon stir in the oats and chocolate chips. Pour dough onto plastic wrap and form a disk, wrap tightly and chill for at least 3 hours, overnight is best.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Use a small ice cream scoop or your hands to form about 3 tbl of dough. Drop onto baking sheets about 2 inches apart. Bake for 10 min, or until the cookies are lightly golden. Cool completely on a wire rack. Note: The cookies should appear slightly under baked when you take them out of the oven, remember they will continue to cook as the cool and harden up on you.
Makes about 16 cookies.
Chocolate Cake with Peanut Butter Buttercream and Chocolate Peanut Butter Ganache
I was inspired by Coco Cake and decided to make a cake last week. I am all about using what I have in the cupboard these days and since I had made Nigella's Peanut butter chocolate fudge sauce the day before and had a good amount left over I thought I would use that as inspiration for my cake. I decided to make a regular chocolate cake, you can use which ever recipe you like best here. I used my classic go to chocolate cake that for now remains my secret. To make it special I made peanut butter buttercream, my mouth is watering just thinking about it. It was so creamy and light I could eat an entire bowl. I used the chocolate peanut butter sauce in between one layer and then I topped the cake with the last little bit, this makes it look and taste extra special. It is a nice way to elevate a simple cake from the normal cake and icing to cake, icing, and ganache!
One thing I like to do is make sure my cakes are nice and high, I always double my cake recipe and in this case I used 8" cake pans and made 3 layers. It makes the cake look professional and the more cake the better, right?
Peanut Butter Buttercream: (I am giving you the doubled recipe since you will need almost all of this for the filing and to ice the cake, feel free to half it if you make a smaller cake)
- 2 cups butter softened (you can do 2 sticks salted and 2 sticks unsalted)
- 8 cups powdered sugar
- 2 tsp vanilla extract
- 6 tablespoons of heavy whipping cream
- 1 cup of peanut butter
- Cream the butter until light and fluffy.
- Add in the sugar slowly until well combined. Add in the vanilla and cream.
- Beat in the peanut butter until creamy. That's it!
To assemble:
- Place the first layer of the cake on a clean plate that is easy to ice on. I like to put a cardboard cake round down on a lazy susan so that I can spin it as I ice. Take about 3/4 cup of your buttercream and spread it evenly on the layer.
- Put the next layer of cake on top of that and pour the cooled chocolate sauce on top, just enough to cover the top of the layer and not drip out over the sides. Top that with the last layer of cake.
- Take a flat icing spatula and start your crumb coat - this is just a thin layer of your butter cream icing to cover the entire cake. Don't worry about the crumbs. Once your cake is completely covered put it in the fridge for 30 min.
- Now you have a nice layer of cooled icing so when you put the rest of your buttercream on you won't get any crumbs. Ice an even layer of Buttercream over the entire cake.
- Take the rest of your icing and put it in a pastry bag fitted with a large round tip and pipe large balls around the bottom of the cake and three layers of round balls on the top. Starting on the outside and working in.
- All that is left now is to drop about a quarter of a cup of your chocolate sauce right on top, use a small flat end spatula to spread it evenly or if you use a lazy susan you can just spin it and it will flow out evenly on its own.
first 2 layers of the chocolate cake - buttercream on bottom layer, chocolate sauce on middle layer
Crumb coat ready for the fridge for 30 min.
using a round tip on a pastry bag pipe three layers of round circles on the top and 1 layer around the bottom of the cake
drop the chocolate sauce in the middle and spread evenly (spinning the lazy susan will help a ton)
Voila, Enjoy!
Whoopie Pies for Elvis
sugar and butter mixture - should be crumbly before adding cream, honey, and lemon juice
Assembly line
Chocolate glaze
The Good, the Bad, and the Yummy states that "Elvis might have been horribly misguided about drugs and sequins, but he got one thing right—peanut butter and banana sandwiches.
I couldn't agree more. Elvis was a smart man with an even smarter mother. It is rumored that his mom used to prepare his favorite sandwich for him- a peanut butter and banana sandwich on hawaiian bread. My own father used to love to each peanut butter on ritz crackers, also very yummy and I love peanut butter and honey on wheat bread. How do you combine all three? Only in a whoopie pie of course!
My friend Taryn and I decided to tackle the idea of an Elvis whoopie pie. Banana Whoopie's with a layer of salted peanut butter spread and honey buttercream, to top it all off and really make it K Bakes style Taryn had the brilliant idea of dipping them in chocolate. It seems like a lot of hard work but they really weren't that difficult, and all the ingredients really make these amazing. By adding mashed bananas to the whoopie pies it makes for a ultra moist cake that isn't too sweet, once paired with the thick peanut butter spread and the light sweet honey buttercream you can't resist but to bite into these. I think even Elvis would be proud of the chocolate addition.
All recipes are adapted from the brilliant book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell
Banana Whoopie:
- 1 cup all-purpose flour
- 1 cup whole weat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Sift together using a strainer or a sifter both flours, baking soda, and salt into a bowl. Set aside
- In the work bowl of a stand mixer fitted with the paddle attachment (or a hand mixer if you don't have a stand mixer) beat together the butter, shortening, sugar, and vanilla until light and creamy. Add in the eggs and beat until combined.
- slowly add in the dry ingredients, once combined add in the mashed bananas and mix on medium speed for about 2 min.
- Using a spoon or a pastry bag with a large round tip drop about 1-2 tablespoons of batter depending on how large you want to make them onto the prepared baking sheets spacing them at least 2 inches apart. Bake on the sheets for about 10 min, or until the cakes begin to brown slightly. remove from the oven and let the cakes cool on the sheet for a few min before transferring them to a rack to cool completely.
Fillings!!
Honey Buttercream:
- 3 cups of confectioners sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 to 4 tablespoons of heavy whipping cream
- 2 tablespoons of honey (I use Savannah Bee Company's Winter White Honey)
- 1 teaspoon fresh lemon juice
- pinch of salt
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. add the heavy cream, honey, lemon juice, and salt and beat on high speed until smooth, about 3 minutes.
Salty Peanut Butter:
- 3/4 cup of creamy or crunchy peanut butter (I used reduced fat creamy peanut butter at it was great)
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 tsp salt (if you don't want it to be too salty you could just do a pinch of salt)
In the work bowl fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. add the confectioners sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
Chocolate glaze:
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter at room temperature
Put the chocolate in a heatproof bowl. Heat the cream in a small, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and stir until smooth. add the butter and stir to blend.
TO ASSEMBLE:
Put both your fillings into pastry bags fitted with a large round tip or in a ziplock back with the tip cut off. Pipe the peanut butter filling on half of the whoopie pie's and the honey buttercream on the other half. Assemble by putting the honey buttercream whoopies on top of the peanut butter ones (so the heavier side doesn't crush the buttercream) Once they are assembled dip each one into the warm chocolate glaze, then cool on a rack. Place a sheet of parchment or waxed paper under the rack to catch the drippings.
Chocolate Peanut Butter Fudge Sauce
What I am experiencing right now should be illegal. I have been craving chocolate like it's going out of style the past few days but I haven't been able to bake much since my kitchen has been closed for a few weeks. I know sad, but hopefully it will be back in full swing soon. Back to my need for chocolate - I had chocolate chips, peanut butter, and a can of sweetened condensed milk. Who knew that just by mixing those three things together you could have the most amazing chocolate peanut butter topping to pour, yes pour over ice cream. Since I decided to make this at the last minute my camera is dead and I didn't get any photos, but good news! The lovely Nigella Lawson is here to show you exactly how to make it step by step. I could listen to her gorgeous english accent talk about chocolate all day. Make this. You will love it. There is nothing more to say.
All you need:
- Chocolate chips
- 1 can of sweetened condensed milk
- Peanut butter
- Boiling water
- Crushed peanuts (optional)
Recipe of the Week - Banana Nut-Case
This is the recipe I came up with to enter in the Cupcake Hero Contest. I've never entered before... There are some amazing bakers out there that make incredible things and I was just too nervous to enter anything!! But this time, I thought why not! You can find more information about Cupcake Hero here, as well as great recipes and other cool things at I Heart Cuppycakes!
The ingredient for November is... Peanut Butter!
The ingredient for November is... Peanut Butter!
Banana Nut-Case Cupcakes
(also known as Banana - Peanut Butter - Honey filled - Choc Chip Cupcakes)
You Will Need:
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I used normal cadbury dairy milk chocolate, and cut it up to resemble choc chips. You can replace this with actual choc chips if you want. Or any kind of chocolate you feel like. +blog.jpg)
Preheat your oven to 180 degrees celsius and line your cupcake tray with wrappers.
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Beat together the peanut butter and the sugar.
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Add the eggs to the peanut butter/sugar mixture
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Beat until thoroughly combined.
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Add the eggs to the peanut butter/sugar mixture Beat until thoroughly combined. Stir in the flour, bicarb soda, mashed banana, sour cream, milk & chocolate in 2 batches.
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Mix together until all combined.
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Mix together until all combined. Place a heaped table spoon of mixture into the prepared cupcake tray.blog.jpg)
Bake for approximately 20 minutes, or until a skewer inserted comes out clean.
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Let cupcakes cool for 5 minutes in the tray before turning out onto wire rack to cool completely.
Once cupcakes are cooled, cut a hole in the center. (You can do this however you find easiest.)
The easiest way I have found is using a large piping tip. Insert piping tip into top of cupcake and you have even sized holes for each one! Remember to keep the bit you take out to place back on top once cupcake is filled.
Bake for approximately 20 minutes, or until a skewer inserted comes out clean.Let cupcakes cool for 5 minutes in the tray before turning out onto wire rack to cool completely.Once cupcakes are cooled, cut a hole in the center. (You can do this however you find easiest.)The easiest way I have found is using a large piping tip. Insert piping tip into top of cupcake and you have even sized holes for each one! Remember to keep the bit you take out to place back on top once cupcake is filled.
You will need for the filling and icing:
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Drizzle honey into the centre of the cupcakes you just made and place 'lid' back ontop.
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I'm not sure exactally how much honey I used (sorry!!)
It would have been approximately 1/2 teaspoon for each cupcake!
It would have been approximately 1/2 teaspoon for each cupcake!
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Spread a thin layer of peanut butter over the tops of the cupcakes.
You can always leave the cupcake at the Peanut Butter stage if you're not a huge chocolate fan..
You can always leave the cupcake at the Peanut Butter stage if you're not a huge chocolate fan..
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Next spread a layer of nutella over the peanut butter.Using a vegetable peeler shave some chocolate from a block and sprinkle on top of the nutella.
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