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Chocolate Chip Peanut Butter Pound Cake With Peanut Butter Glaze

Chocolate Chip Peanut Butter Pound Cake With Peanut Butter Glaze

It’s study week!  Party time!…except not.

Study week is certainly not party time in the McCondo.  It’s boring slash stressful study-almost-nonstop time.  Nevertheless, I like to “celebrate” as many McKinney occasions as possible.  If it’s a happy occasion, celebrating with delicious food makes it even happier.  If it is a sad occasion, the celebration food makes it not quite as sad.  If it is a stressful occasion, celebrating makes it not quite as stressful…I am basically willing to use any occasion to justify making tasty food.

So Saturday night, to “celebrate” Craig’s first study week of the school year, I made a Study Week Cake, also known as chocolate chip peanut butter pound cake with peanut butter glaze.  If you’ve been reading my blog for any decent amount of time, you know that Craig and I are obsessed with anything that combines peanut butter and chocolate, so this obviously sounded AMAZING to us.  It was.  🙂

I do have to warn you though, this is a heavy, rich cake.  You will need a glass of milk or soy milk or water or a cup of coffee with this for sure.  Also, if you are a peanut butter chocolate person, like me, this is a dangerous cake to have sitting in your kitchen.  I now know from experience that this cake has absolutely no qualms about taunting you with its heavenly glaze and the chocolate chips dancing on top.

You have been warned.

Adapted From: Pixelated Crumb

Ingredients:

Cake

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup creamy peanut butter
    • Don’t use natural peanut butter unless it is the no-stir kind.
  • 1/2 cup butter, at room temperature
    • I used Fleischmann’s Unsalted Margarine
  • 3 cups granulated white sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Glaze

  • 1 1/2 cups sifted powdered sugar
  • 1/4 cup milk
    • I used vanilla soy milk.
  • 1/4 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1/4-1/2 tsp salt
  • 1/4 cup mini or regular-sized chocolate chips

Directions

  1. Whisk together the flour, baking soda, and salt.  Set aside.
  2. In a large bowl, use an electric mixer to cream together peanut butter and butter.  Add sugar, and beat for an additional 5 minutes.  Add eggs and vanilla, and continue mixing until well combined.  Add the flour mixture, a little at a time, beating just until it is well incorporated.  Stir in the chocolate chips.
  3. Scrape batter into a well-greased bundt pan, and bake at 325 for 1hr 20 – 1hr 35min, or until knife or skewer comes out clean.*
  4. Let the cake cool for about 20 minutes before flipping onto a platter or rack to let it cool completely.
  5. In a medium bowl, whisk together powdered sugar, milk, peanut butter, vanilla, and salt.  Drizzle the glaze over the top of a cooled cake.  Sprinkle chocolate chips on top.

*Check the cake at 1hr.  If it is browning too quickly, gently lay foil over the top for the remainder of the cooking time.  Also, when you are trying to see if it is cooked all the way through, don’t just try sticking a toothpick or fork into the cake.  You want to use something that will really be able to reach all the way to the center (I just stuck my knife all the way to the bottom and then pulled it out) to check if the cake is done.  If it’s not done, let it bake longer!

This cake is fabulous!  I really loved the glaze…Yum Yum Yum!  I definitely plan to be making this cake again around the holidays…when I have more friends and family around to help me eat it!  It’s just too dangerous to be here alone with me!

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

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Chocolate Peanut Butter Pretzel Bars

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Chocolate Peanut Butter Pretzel Bars

One of the toughest parts of Craig’s dairy allergy is the realm of desserts.  Most desserts that you can buy from the store ready to eat or buy and just stick in the oven are not Craig-friendly.  We do have a few basic dessert staples that we use (like Ghirardelli Double Chocolate Brownie Mix), but most desserts that I can make Craig-friendly require an entire free day to make from scratch…and I rarely have an entire free day to make something from scratch.

However, chocolate peanut butter pretzel bars are simultaneously one of the easiest and most delicious desserts I have EVER made. They take the unbeatable combination of chocolate and peanut butter, and…dare I say it…step it up a notch.  The saltiness of the pretzels cuts through the sweetness of everything else with sharp perfection, and I love the crunch it adds to the otherwise smooth texture.  And guess what else!  This is a NO BAKE recipe.  That’s right!  You don’t have to turn on your oven!  The bonuses of this recipe just go on and on.

I found this recipe through Pinterest, on a blog called Bakerlady.  She adapted her recipe from a blog called The Craving Chronicles.  And now here is my adaptation, as simple and delicious as can be, ready for you to make!

Ingredients:

  • 6 tablespoons unsalted butter or margarine
  • 3/4 cups peanut butter
  • 1 1/2 cups pretzel crumbs*
  • 1/2 cup confectioners’ (powered) sugar
  • 3/4 cups semi-sweet chocolate chips
  • 2 tablespoons peanut butter

*Now about making those pretzel crumbs…The blog where I first found this recipe said to pulse the pretzels in your food processor until most of them are finely ground, but there are still some pea-sized pieces.  However, I don’t own a food processor, so I took a slightly different approach…

It really didn’t take long at all to make my pretzel crumbs.  I could have easily crushed them to be more fine as on the website where I originally found this recipe, but I preferred it to be a good mix of finely ground pretzel and little pretzel chunks to add that crunch I love.

Directions:

Line an 8x8in pan with foil.  Spray with cooking spray.

In a medium microwave bowl, melt butter in the microwave (about 30-ish seconds). Mix in the pretzel crumbs, peanut butter, and confectioners’ sugar.  It’s going to be very thick, and kind of turn into just one big clump, so just try to make sure the clump is mixed well with all the ingredients.Spread your pretzel mixture evenly into your prepared pan.  Refrigerate for at least ten minutes while you throw together your ganache topping.

Combine semi-sweet chocolate chips and peanut butter in the microwave, stirring frequently until the mixture is melted and smooth.  Then pour over pretzel mixture, and spread evenly.Refrigerate for at least one hour.

Remove from the pan, cut into squares, and enjoy!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

What good is a delicious dinner without a delicious dessert?!  I let Craig choose Saturday’s dessert, and he chose peanut butter chocolate chip cookies.  A great choice, I must say!

As someone who absolutely LOVES any chocolate and peanut butter combination, I think it’s pretty dang hard to go wrong with any peanut butter chocolate chip cookie recipe.  Still, this is the one I used, and they turned out spectacularly!

1/2 cup (1 stick) butter or marine, softened
1/2 cup chunky or smooth peanut butter (I went with smooth since the chocolate chips would add texture, anyway.)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 375°.  Cream the butter, peanut butter, and sugars until light.  Add the egg, and mix until fluffy.  Blend the flower, baking powder, baking soda, and salt together.  Mix these dry ingredients into the butter mixture.  Mix in the chocolate chips.  Drop cookie dough by overflowing teaspoons onto a lightly greased cookie sheet.  Bake for 9-12 minutes at 375°.  Let them cool long enough that you won’t scald your mouth, and enjoy!

  

 

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