Peanut Butter Cake With Chocolate Buttercream

The coolest thing in the world has happened. I, Hannah Jeffries of Burnaby, British Columbia of the former British colony that is now known as Canada, and the daughter of Dan and June; met Joy the Baker. Thee Joy the Baker. Not just some Joy that bakes, not that they aren't cool too, but the one and only Joy the Baker.

Back in February, Salivz and I woke up at an ungodly hour after a night of facetime and wine to drive all the way down to Seattle (otherwise known as C-@Z) for her book signing in Fremont. Now I've never been cool but, boy, did I fool her. Not only did I have the shakes and the sweats but whenever anything exciting happens, tears pour. Thank God I locked the tears down.

She is totally awesome and pretty and she looks so hip, hop and happening. After I walked out of the book store, I broke out into a dance that was a mix of a crump and Irish dancing whilst singing 'Ni**as in Paris.' Please don't judge me, I was definitely in my zone.  

Peanut Butter Cake With Chocolate Buttercream

From the Joy the Baker Cookbook

2 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

6 tbsp butter, softened

3/4 cup smooth peanut butter 

1/2 cup sugar

1/2 cup brown sugar, packed

3 eggs

1 cup + 2 tbsp buttermilk

Preheat the oven to 350 with the racks in the upper and lower third. Butter and flour, or baking spray it up, two 9 inch cake pans. Set them aside. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. In a larger separate bowl, beat together the butters and sugars until they are light and creamy. Beat it up for about three minutes with some elbow grease. Then beat in the eggs one at a time until it is all nice and combined. Add half of the flour mixture to the butter mixture until just combined and then pour in all of the buttermilk. Stir and just as it's about to come together, add the rest of the flour mixture. Now divide the batter between the two pans. Bake the cake for 15 to 25 minutes, alternating halfway through, until a cake tester comes out clean. Let them sit in the pan for ten minutes before removing them to a wire rack to cool completely.

Chocolate Buttercream

From the Joy the Baker Cookbook

3/4 cup butter, room temperature

1/2 cup cocoa powder

1/2 tsp salt

2 tbsp milk

1 tsp vanilla

2 1/2 to 3 cups of powdered sugar, sifted

Scant 1/2 cup of heavy cream 

1/3 cup ovaltine powder

In a stand mixer, beat together the butter, cocoa and salt at a medium speed until combined and fluffy. Reduce the speed and slowly pour in the milk and vanilla. Beat to combine. Now add 2 1/2 cups of the powdered sugar. Slowly beat at first so that it doesn't fly up everywhere and attack you and then increase the speed to combine it all up. That should take about 2 to 3 minutes on medium speed. In a one cup measuring cup, mix together the cream and ovaltine to combine. With the mixer going at a slower speed, slowly pour in the cream mixture until it is all combined. Keep beating until it looks nice and fluffy and delicious. I threw mine in the fridge for 30 minutes before I used it on the cakes.. and ate some while I waited.

Assembly Line Time

2 cups quartered mini reese's cups (optional)

Take one of the cooled cakes and plop it on a cutting board. Grab a big old serrated and thin blade knife. I run this puppy along the top to get rid of the dome on the cake. Mine normally dont turn out to even but as long as you have most of the dome top gone, you're in the clear. Repeat with the other cake. Now grab a pretty cake stand and throw a cooled cake on it, with the cut side facing up. Grab some of the buttercream and spread it on the cake so there is about 1/4 to 1/2 inch of buttercream. Cover the buttercream with some quartered reese cups, if you wish. You can skip this part if you don't like them, which is strange because you are making a peanut butter and chocolate cake. Anyways, then plop the other cake on top, with the cut side down. Once it's secure, spread a thin layer of buttercream all over the cake. Put the cake in the fridge for about 30 minutes. This is the crumb coat. It keeps all the crumbs from ruining the pretty appearance of the cake. Once the 30 minutes are up, grab the cake and spread the rest of the buttercream on the cake. Sprinkle the rest of the peanut butter cups on top of the cake. Eat up! Makes one two-layer cake.

Peanut Butter Bacon Chipped Cookies

I am always hooting and hollering about my Mum, so here is my Dad. My Paps is the kind of guy that strikes fear into young children's hearts. Let me rephrase, he is the type of man who intentionally strikes fear into young children's heart. He was that dad who would threaten to split kids up at a sleepover if they didn't stop shooting the flying ballerina across the room. The kind of dad that waited in the living room to slowly lower the newspaper like the Godfather and nod at my friends with the look that said 'you best be well-behaved.'

But it turns out that while he was 'that dad' to other people, he's the perfect Paps for me. He is the calm before the angry storm that my crazy brothers and mother brews, his love for burnt cookies makes my screw-ups feel like total wins, he has the driest humour known to mankind that causes me to snort publicly, he is now a crazy cat man and he is the reason why I love peanut butter and bacon sandwiches.

 My Paps' cooking skillage stretches from raisin bran, toast and jam, pickle or peanut butter and bacon sandwiches. If my Mum ever was out working one of those was our dinner and I love every single one of those dinners. But it turns out I was flying solo for a long time on the peanut butter bacon front until I started reading blogs when it was everywhere. Right then and there food blogs and I became one. Give this combo, like peace, a chance.

Peanut Butter Bacon Chipped Cookies
Adapted from my all time favourite peanut butter cookie recipe

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup butter
1 cup chunky peanut butter
3/4 cup sugar + extra for coating the dough
1/2 brown sugar, firmly packed
1 egg
1 tbsp milk
1 tsp vanilla
1/2 cup peanut butter chips
1/2 cup bacon, cooked and diced
1/3 cup toffee chips

Preheat the oven to 350º. In a small bowl, whisk together the flour, soda, powder and salt. Set aside. In a larger bowl, beat together the butter and peanut butter. Beat in the sugars until it is nice and smooth and fluffy. Beat in the egg, milk and vanilla. Dump in the flour mixture and mix until it is combined. Stir in the peanut butter chips, bacon and toffee chips. Scoop heaping tablespoons and roll them into balls. Place a couple tablespoons of sugar in a bowl. Roll the balls of dough in sugar. Place on a baking sheet that has been buttered or lined with parchment. Slightly flatten them with a spatula. Bake for 12 minutes, alternating halfway through. They will look underdone but they are not! They will be golden on the edges and a little bit on top. Pull them out and let them sit on the sheets for a few minutes before carefully transferring them to a wire rack. Makes 24 cookies.

Chocolate Peanut Butter Banana Rice Krispie Squares

"Hello? Is it me you're looking for?" That's me, Lionel Richie beeteedubz, saying sorry. I brought squares to make it up to you! But let me tell you a little story about how these bars came to be. It all started back when this shining ray of light was brought to banana bread for the first time back in the late twentieth century. I'm totally not being dramatic at all.

Banana bread has always been my favourite thing to eat. I can down a loaf and the remaining batter, that was purposely left in the bowl, in less than twenty four hours. It's been done and it is never pretty. It involves a lot of rolling on the ground, staring at a treadmill and then falling asleep. Regardless, we always find our way back to each other. But I'm still always searching for new ways to bake bananas. 

 In my long list of banana recipes to bake, there was this. It contains everything that is right in the world: chocolate, peanut butter and bananas. It's like a rice krispie square on 'roids. In the best possible way.

Chocolate Peanut Butter Banana Rice Krispie Squares
From Bakers Royale (check this site out, it will blow your mind.. and stomach) 

rice krispie square
6 cups Rice Krispies
5 cups marshmallows
2 tablespoons butter
1/2 banana (2.5 oz, approximately ½ of 1 large size one)
1/2 cup creamy peanut butter
½ cup semi-sweet chocolate chips

topping
1 ½ cup mini marshmallows
1 tablespoon butter
½ banana (2.5 oz, approximately ½ of 1 large size one)
2 tablespoons creamy peanut butter
2 tablespoons semi-sweet chocolate chips

To make the squares: Place marshmallows, butter, banana, peanut butter and chocolate chips in a non-stick pan and melt over low heat. Stir to combine. Quickly add marshmallows and Rice Krispies and stir to combine. Press mixture into an 11 x 13 pan. Set aside.
To make topping: Place marshmallows, butter, banana and peanut butter in a non-stick pan and melt over low heat. Stir to combine. Pour topping over Rice Krispie mixture. Melt chocolate and pour small dots of it throughout the topping. (Or be a dork like me and mix the chocolate into the topping.) Using a knife gently pull it through the chocolate dots to create a swirl pattern. Chill in the refrigerator for at least 2 hours fo the topping to set. Makes 24 bars.

 

Hot Fudge, Peanut Butter and Caramel Bars

How to turn twenty: 1. Lie around all day, doing nothing, in various locations around your home like your bed, deck, kitchen floor, etc. 2. Bake something from one of your many cookbooks because that's why you bought them and it is getting pretty ridiculous that half your room is covered with them. But this is just a theory. 3. Try White Russians on for size, Big Lebowski style. Get a little too loopy, Big Lebowski style. Wear your Big Lebowski shirt that your awesome big brother got you, Big Lebowski style. 

Finally step 4. Pay the consequences for taking step three too seriously but reap the benefits of accomplishing step two. How I will miss these four steps as university starts today and drinking White Russians in class is frowned upon. Maybe if they are disguised as iced lattés, it could work. Only joking! ..unless you agree in which case I'm totally serious. Kidding (?)

These would be amazing if they were dipped in a White Russian. Last drink reference, promise. These bars are pretty glorious themselves. They have all of the key ingredients of a Peanut Buster Parfaits from DQ minus the ice cream. If you throw a scoop of ice-cream on top, you got yourself a deal. One key thing here, which isn't necessary but actually is, is the caramel. This caramel. It truly makes everything and anything better. It would even be good in a White Russian (don't fight it.)

Hot Fudge, Peanut Butter and Caramel Bars
Adapted from beloved Buns In My Oven and Martha Stewart's fudge sauce

base
1/2 cup butter, softened
1 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt 
hot fudge sauce*  
1/4 cup heavy cream
1 1/2 tbsp corn syrup
3 ounces semisweet chocolate, finely chopped
rest of the top
1/2 cup peanut butter (chunky it up)
1/2 cup caramel sauce*
1 cup dark brown sugar

Preheat oven to 350 degrees. Line a 9x13 (I did two 8 x 8 inch pans) baking dish with parchment. In the bowl, cream together the butter and sugar until light and fluffy. Add 1 whole egg and the yolks of 2 eggs. Set aside the egg whites for the topping. In a small bowl combine the flour, baking powder, and salt. Add to the butter mixture and beat until fully incorporated. Spread the batter in the prepared baking dish. It will be thick, so just use your fingers to smoosh it all around the pan. 

Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted. Measure out 1/2 cup of the hot fudge sauce (there will be extra) and place it in a separate bowl. Add the peanut butter and mix until fully combined and is a pourable consistency.

Pour over the batter in the baking dish and spread to cover. Pour the caramel over as well. Beat the 2 egg whites until stiff peaks form. Fold in the brown sugar gently. Spread this over the hot fudge and peanut butter. Bake for 30 minutes or until the top is golden brown and the bottom crust is cooked through, but not crunchy. Cool and then cut into bars and serve. Makes about 32 squares.

* You can totes use store bought fudge sauce but why do that? And homemade caramel sauce is the bomb too. Do it up.

Oatmeal Bars

"I'll be bawk." Annnnnnd I'm back. Sorry for leaving you high and dry but I was out of the country. The continent for the matter. For the past six weeks I was in Europe. You probably couldn't tell because of the frequent posts and because of my high level of stealthness. But near the end of the trip things were winding down and then coming home was a hassle so blogging fell to the side lines. But I'm bawk and with oatmeal bars to top it off. 

I will tell you all about my trip next time but for now there are more pressing matters. These bars. These were on my mind before I left but due to time constraints they weren't made until I returned. It's the stuff dreams (mine anyways) are made of. Were talking caramel, chocolate and peanut butter. Ho baby. Welcome home.

Oatmeal Bars

A near twin of Martha's recipe

48 soft caramel-candy cubes
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon kosher salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 cup milk chocolate chocolate chips 

1 cup peanut butter chips

 

Preheat oven to 350º. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. Makes 24 squares.

(Vegan) Peanut Butter Bread

A few months ago my Dad was offered a promotion at his place of work but there was sort of a hitch, he would have to travel. When he first started working at said company he had to travel a lot and even though I was a wee lass at the time I remember missing him. Now is no different. Since he loves his job I will let it slide. Apparently people have to support their family even if they hate it, dumb rules.

But now when he is home I make sure there is something for him. His favourites are christmas cake (barf), rugelach and burnt cookies. Everyone else in the family hates christmas cake so he goes nuts. It is often referred to his crack and my Dad isn't one to make a drug related joke. It is serious. For some reason peanut butter bread seemed right up his alley (and my life source). The ingredients list is so simple! And it isn't the least bit dry and yet has a crispy crust. Heaven amigos, heaven.

Vegan Peanut Butter Bread

Adapted from Girl Versus Dough who got it from The Food Network

2 cups all-purpose flour

1/3 cup light brown sugar, packed

4 tsp baking powder

1 tsp kosher salt

1/4 tsp cinnamon

1 1/2 cup soymilk

1/2 cup chunky peanut butter

Preheat the oven to 375º. Grease a loaf pan and set aside. Whisk together the dry ingredients. Place the peanut butter in a small bowl and melt it in the microwave which was approximately 30 seconds. Add the soymilk and melted peanut butter. Mix just until combined. Pour into the prepared pan. Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow the loaf to cool for 5 minutes, remove to a cooling rack. It is easier to slice once cooled but dig in right away if necessary. Makes 1 loaf.

Peanut Butter Hot Chocolate

Spring is nearly upon us but it is pretty bipolar here. It snowed last week yet it was on the weekend so no snow days. Yay. The other day the winds were so extreme that Whistler shut down early and my Dad almost didn't make it home. But today it is sunny enough for a walk in a t-shirt. Too bad I was wearing the shirt that said "Between the cheek 8 bucks." I have no idea where the shirt came from but it is the best sleep/walk shirt. For once I dam the sun for making me take my sweater off.

Little story time. Near my house, on the lake, there used to be a prison. It was taken down the year I was born. While this always seemed awesome to me, my parents informed me it was dangerous in the years leading up to the closure. Thirteen high risk prisoners managed to escape in one day. How is that possible?! Even Shawshank style would be difficult with thirteen. Needless to say, three years later it was gone. How does this relate to hot chocolate? It doesn't. How have I gone so long without this? My brain automatically thinks of ways to add peanut butter to everything and it seems hot chocolate is the natural next step and it was brilliant.  

Peanut Butter Hot Chocolate

1 1/2 tbsp smooth peanut butter

4 tsp sugar

1 tbsp cocoa

huge pinch of cinnamon

1 cup milk

In a small saucepan, combine the peanut butter, sugar, cocoa and cinnamon. Mix until combined. Add the milk. Place over medium heat. Whisk until the mixture is combined and nice and hot. Top with marshmallows. Serves 1.

Peanut Butter and Jam Hearts

These cookies remind me of two exciting things: Valentine's Day and peek freans. Valentine's Day is the greatest. Embrace it. It is the greatest excuse in the world to put hearts on everything. Seriously. Just a minute ago I had a piece of toast except I took the liberty of using a cookie cutter to make it a heart. Wuddup?! Sorry. Here is some proof of my Valentine's Day obsession: here, here, here annnnd here.

These remind me of peek freans because I ate them both the same way. When I was but a wee lass, I had to eat the surrounding circle of peek freans and save the fruit center for last. It drove my Mum crazy. "PUT THE COOKIE DOWN!" Imagine that in an Arnold Schwarzenegger accent and my mum isn't even Austrian. "POWDA!" Now imagine that in a Schwarzenegger and you have every ski trip with my brothers and I screaming that down the mountain. 

Peanut Butter and Jam Hearts

From Martha Stewart Living February 2011

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 cup peanut butter (chunky is the best, but don't use natural)
1 large egg
1 tsp vanilla
1/3 cup strawberry or raspberry jam, stirred to loosen

Whisk together flour, baking powder, and salt. Beat butter and sugars until pale and fluffy. Beat in peanut butter, then egg. Slowly beat in flour mixture until dough forms. If dough is sticky, refrigerate for 5 to 10 minutes. Preheat oven to 350 degrees. Roll dough into 1 1/2-inch balls (about 2 tablespoons each). Arrange on parchment-lined baking sheets, spacing 1 1/2 inches apart. Press into 1 3/4-inch rounds using the bottom of a lightly floured glass. Press hearts into centers using your fingertips. Start by poking two indents for the top and shape the bottom to form a heart. Refrigerate for 20 minutes. Bake for 10 to 12 minutes. Remove from oven, and reshape hearts using your fingertips or the handle of a wooden spoon. Fill indentation of each with a generous 1/2 teaspoon jam to fill the heart. Bake until cookies are firm, 5 to 7 minutes more. Makes 28 cookies.

Peanut Butter Surprise Cookies

This is my second peanut butter and chocolate recipe for the twelve weeks of Christmas cookies, I am aware but I do not apologize. How could I? There is no better combination. Try and name one! These pups are a regular around these parts. They are on the list of cookies my baby boy in baby blue jeans (formerly known as my little brother) loves. They are a staple in my kitchen.

Hom nom nom. 


Peanut Butter Surprise Cookies
From Everyday Food Cookie Special 

1/2 cup creamy peanut butter

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
44 mini peanut butter cups, frozen and unwrapped

Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches. Scoop off dough by an even tablespoon; roll into balls. Place granulated sugar in a shallow bowl; roll balls in sugar, coating completely. Place 2 inches apart on a parchment lined baking sheet. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 3 to 5 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Peanut Butter Cup Bars

Seeing as this is for Christmas cookies, these would not package easily. I could try to "Pack it up nice!" (Lazy Sunday anyone?) but they need to be refrigerated. My Mum made these when I was little and they were a favourite of mine. My baby Bieber loves peanut butter as much as I do so he inhaled them with me. Sweet little fella.

 It is only fitting that I put a peanut butter and chocolate recipe up, it has been a long time.

Peanut Butter Cup Bars

1/4 cup butter
heaping 3/4 cup confectioner's sugar
1/2 cup smooth peanut butter
1/3 cup graham cracker crumbs
1/2 cup milk chocolate chips
1 tsp shortening

Line a 8 x 8 inch square pan with tin foil so it pops out. In a small saucepan, melt the butter over low heat. Once it is fully melted, remove from heat. Mix in the sugar until smooth. Add the peanut butter and graham cracker crumbs til fully combined. Press the base into the pan. In a small bowl melt the chocolate and shortening together. Spread over the base. Refrigerate for at least 30 minutes. Makes 20 bars.


 

Honey Flortentines

Did you know that Vancouver is supposed to be expecting its coldest winter in fifty years? No, you didn't? Well let me tell you that this is not good news. A. I hate cold. Wind, snow, rain, clouds, you name it. Unless it is warm rain, a nice breeze in the summer or pink clouds in the morning. Okay that is a lot of exceptions, moving on. B. I have to take the bus to school and therefore have to wait for said buses in said cold. C. I nearly become transparent I become so pale. So let's make some cookies and cheer up.

These cookies took about twenty minutes to make from start to finish. No lie. Simply heat up the ingredients, mix till smooth and bake for a few minutes. Bingo, bango, cookies! They are actually more like a really thin salted caramel. But none the less, they are delicious.

Honey Florentines
From Martha Stewart's Cookie Cookbook (my favourite)

2 tbsp packed light brown sugar
1 1/2 tbsp honey
2 tbsp butter
pinch of salt
2 tbsp flour 
fleur de sel*
filling
peanut butter and confectioner's sugar

Preheat the oven to 375º and line two baking sheets with parchment paper. In a microwave safe bowl, cereal bowl was my choice, melt the butter, honey and brown sugar together for about 30 seconds. Remove and stir then heat up again for approximately another 30 seconds until it is fully combined. Immediately stir in the flour and salt and mix until smooth. Once smooth, immediately pour 1/2 teaspoon amounts of the mixture onto the baking sheets, at least 3 inches apart. They really spread. Bake for about 6 minutes until light brown and bubbled and spread out. Remove from oven and allow to cool on sheets on a wire rack. Once they have cooled they can be stored between sheets of parchment paper in an airtight container for two days. If you wish, you can mix together a couple tablespoons of peanut butter and sift in as much confectioner's sugar as you like, about 2 tablespoons for me, and beat until fluffy. Spread this between two florentines.

*As soon as I removed them from the oven I sprinkled them with a tiny bit of fleur de sel. Strictly because I just bought some and wanted to try it out. This step can be skipped if you do not have any fleur de sel on hand.

Week 4 Twelve Weeks of Christmas:

Birthday and Cake

It's my party and I will cry if I want to. But I won't because it was awesome! The big one nine. Officially legal throughout all of Canada and nearly everywhere else in the world but the good ol' South, also known as the States. Cigarettes, champagne and lottery tickets here I come. Only joking. About the cigarettes anyway.

 My beloved friend, Bo, made me this amazing card. 

Yes, this that Eric à la True Blood, Ryan Reynolds, Jake Gyllenhaal, Leo from Sisterhood of the Traveling Pants and, of course, Brad. And that is unfortunately me in the background with moose antlers found in the woods. My other gifts included such things as baking goods, books, a typewriter and loads of great stuff.

But one of the best parts of birthdays are making my own birthday cakes. Last year, it was the sweet and salty cake and this year was the peanut butter cake. While I made something similar for Pumpkin's birthday last year, changes were made to the frosting, a different cake and filling. It sounds completely different but it's the same concept.

Notice the knife, plastic wrap and open door.

Yum, yum, yum.. go find milk.

Peanut Butter Cup Cake
Cake from Barefoot Contessa and frosting from several places

cake

1 3/4 cups flour
2 cups sugar
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 tsp vanilla
1 cup freshly brewed hot coffee 

icing

1 1/2 cups smooth peanut butter

1/2 cup butter

2 tsp vanilla

2 cups confectioner's sugar

1/4 cup cream

assembly

1/3 cup chopped, honey roasted peanuts

2 cups quartered mini peanut butter cups

cake Preheat the oven to 325º. Butter two 8 inch cake pans. Line the bottom with parchment paper. Butter the parchment paper and coat in cocoa. Tap off the excess. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl. In smaller bowl, combine the buttermilk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry until just combined. Add the coffee and stir just to combine. The batter will be quite thin, don't worry! Divide the batter amongst the two pans. Bake for 35-40 minutes, alternating halfway through. Cool the cakes completely before removing them from the pans.

*If making this ahead of time, wrap the cakes completely in plastic wrap overnight. 

frosting Beat the butter, peanut butter and vanilla together. Sift in the confectioner's sugar. The frosting will be quite thick so slowly add the cream until the desired consistency.

assembly Unwrap the cakes from the plastic wrap. Cut the cakes across the top so that the tops are even. I used a huge, jagged bread knife to get the top even. Place one of the cakes on a cake stand. Spread about 1/2 cup of the peanut butter frosting on the cake. Top with the honey roasted peanuts. Place the next cake on top. Frost the rest of the cake. Don't worry about a crumb coat. With the peanut butter cups, cover the cake. Cover the cake loosely with plastic wrap. Put it in the fridge until serving, preferably within the day of assembly.

Banana Chipped Muffins

"Anyway you want it, that's the way you need it!"

Journey.. or Glee cast

These muffins really do just take anything. Once again, from the Weekend Baker cookbook, it stayed true to the time standards. I was supposed to be heading out the door for Kelowna in an hour and these babies were done. As in, prepped and baked and cleaned up. The flavour combination is great. Banana tinted with cinnamon, toffee, peanut butter AND chocolate. Sounds like too much? Never.

Banana Chipped Muffins
Adapted from the Weekend Baker 

1 3/4 cup flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/3 cup mini peanut butter chips
1/4 cup toffee chips

Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F. Lightly grease and flour or line with paper cups, a muffin tin. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, mash the bananas. Add the brown sugar, oil, eggs, and vanilla and beat till well blended. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add the chips in when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be 3/4 full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of a muffin comes out clean, about 18 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature. Makes 15 muffins.

Easy Peanut Butter Cookies

The library and I recently got together and became friends. Actually that came after the awkward moment where I had to pay for not visiting for a while. Awkward right? I didn't mean to keep those books for months. But that's all in the past. Now I can go in there and borrow all the books I want and educate my mind. Only problem is that I have yet to take out a book that isn't a cookbook.

Right now I have two cookbooks, one being the Weekend Baker by Abigail Johnson Dogde. It's one for people with little time during the week so they go a little crazy on the weekends and quick during the week. While I don't meet these requirements because I tend to stay up till odd hours and work odd hours, any time really goes for me. Regardless, I rented it and here is one of the recipes I tried. These are nice and chewy, kind of like a Lara bar. It truly suits the meaning of the book because it is quick, simple and tasty.

Easy Peanut Butter Cookies

Adapted from the Weekend Baker

1 1/3 cup peanut butter, preferably chunky

3/4 cup dark brown sugar, packed

1 egg

1 tsp vanilla

large pinch of kosher salt

1/4 cup all purpose flour

1/2 tsp cinnamon

Preheat the oven to 350º. In a medium bowl, beat together the peanut butter and sugar until nice and fluffy. Add the egg and vanilla, stirring until fully combined. Add the salt, flour and cinnamon, mix it in completely. Scoop up tablespoons and roll into balls. Place on baking sheets with parchment paper or buttered. Lightly dip a fork in flour (to prevent it from sticking to the dough), gently press down on the cookies making a criss cross pattern on top. Bake for 10 to 12 minutes, until they are golden and they no longer look moist. Makes approximately 34 cookies.

Peanuttiest Blondies

My little baby brother turned the big one four the other day. It is so hard to believe. For some odd reason, I group people into age categories and they seldom change. Ben is still ten in my mind, my little cousins are all about five years old when they are all nearly fourteen as well. The whole family has this age number that doesn't change as they do. But let's just look at how bloody cute my brother is.

This was his twelfth birthday, hitting up that cheesecake. I really need to stop bragging about how cute he is. Let it be known though that this is the only time I admit that he is cute and talented. Normally the little butthead is, well, a butthead. And I could never tell such a boy that he is actually not that bad. Got to keep him from thinking I'm going soft. 

And the other day when I was thinking of what to bake, I remembered that he and I have something very important in common. Love of peanut butter. Peanut butter cups in particular. These blondies are the second good I have baked from my new Dorie baking book. She did not disappoint again. Even though I undercooked them, they were still tasty. How have I gone so long without Dorie Greenspan?

Peanut Butter Blondies

Adapted from Baking: From My Home To Yours

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon*
1/2 cup crunchy peanut butter, not natural
5 tbsp unsalted butter
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1/2 tsp vanilla
1 cup coarsely chopped honey roasted peanuts
16 mini peanut butter cups

Preheat the oven to 350 F. Spray a 9 inch square baking pan with non stick spray and line with parchment paper. Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Cream the peanut butter and butter together until smooth. Add the white sugar and then the brown sugar and continue creaming. Add the eggs, one at a time, beating for one minute after each egg goes in. Beat in the vanilla extract. Slowly add the dry ingredients. Stir in the nuts, do not over stir. Scrape in half the dough and evenly place the peanut butter cups so there is one for each bar. Smooth on the rest of the dough. Bake the blondies for 40-50 minutes, or until a knife inserted into the center comes out mostly clean. Check halfway through, you may need to cover the pan with foil if the blondies are browning too fast. Cool the blondies completely before removing from the pan and slicing. 

*Another reason I love her, she understands the importance of cinnamon! 

Peanut Butter Banana Bread

Sorry for the delay. Exams are still on. I have officially completed two and only have one left! This semester really has flown by compared to the last one. But when all is said and done, first year is over and done with. Summer time baby! I think about you in the summer time, and all the good times we had baby. Nothing like New Kids on the Block to start the summer.

I haven't put out many new recipes lately and its not that I haven't been baking but I had a few duds. One was healthy brownies. They are not meant to be healthy and I know why now. I had leftover applesauce from something I can't remember and wanted to use it up. Even coating those puppies in peanut butter could save them. The other was bran muffins. Bran muffins are actually great. My Mum makes them and I love 'em. Dates and raisins in them, even better. These were not. Tasted like straight molasses. Once again, using up that applesauce. (Not going to name the recipes so that I don't insult anyone.) 

Being a little down and out because of the above failures, what better than two favourites? Peanut butter and bananas. It really did make me feel better. Peanut Butter Banana Bread and I are good friends.

Peanut Butter Banana Bread

bread
1/2 cup crunchy peanut butter
3/4 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
3 humungs bananas, mashed. About 1 1/2 cups
topping
3 tbsp crunchy peanut butter
2 tbsp dark brown sugar
2 tbsp flour
1/2 tsp cinnamon

Preheat the oven to 325º. Grease a loaf pan with baking spray. In a little bowl, mix all of the topping ingredients together until formed into clumps. Feel free to use your hands if necessary. In a small bowl, mash up the bananas and set aside. In another bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon. Set it aside. In a medium bowl, beat together the peanut butter and sugar. Beat the eggs in one at a time. Mix in the vanilla. Mix in about three quarters of the flour mixture until combined. Add the bananas and mix until combined. Mix in the rest of the flour mixture just until combined. Pour batter into the prepared loaf pan. Sprinkle the topping over the unbaked banana bread. Pop in the oven and bake for about an hour and 10 minutes, or when a toothpick inserted in the middle comes out with a few crumbs. Let it cool, or don't, and eat away.

Peanut Popcorn

I am kind of bored with cookies today. I mean there are so many I want to make but I just wasn't in the mood. There is a pile of cookie and brownie of recipes waiting but oh well. Cake wasn't calling my name either and pie just wasn't in the cards. 

 

When in doubt, popcorn. I inhale popcorn like none other. Anytime I watch a movie or anything on TV for an extensive period of time, it is required! Have you tried Moose Munch from Harry and David? The Christmas special one with carmel coating, dark and white chocolate with peanuts and peppermint? Heaven. When I was younger, our family friends would usually have this trio popcorn tin during Christmas. It had caramel corn, chocolate popcorn and peanut butter popcorn. These thoughts came to mind and I just had to make one of them. Seeing as I clearly like peanut butter way too much and have an abundance of the stuff, why not? Oh memories. 

Peanut Popcorn 

1/4 cup popcorn kernels

1 tsp canola oil

1/2 cup white corn syrup

Just under 1/2 cup sugar

1/2 cup (preferably unsweetened and unsalted, like Kraft Brand) peanut butter

1 tsp salt

1/2 cup coarsely chopped salted peanuts 

Using which ever method you prefer, pop the popcorn kernels and set aside. I put 1 tsp oil in a popcorn pot, on medium heat, and add the popcorn kernels. Stir constantly until the popping is done. Set the popped popcorn aside in a medium sized bowl. Line a baking sheet with parchment paper. In a small pot, stir the syrup and sugar together. Cook on medium heat until boiled which is about 2 to 3 minutes. Remove from heat. Add the peanut butter and salt. Mix until the peanut butter is completely melted and combined. Pour the peanut butter mixture over the prepared popcorn and pour the peanuts in as well. Toss until the popcorn is coated. Spread the popcorn out on the prepared baking sheet and let cool and set.. or just eat right then and there.