This. Is. So. Good. Chocolate and peanut butter are one of those made in heaven combinations. If you're not a peanut butter fan, you'll want to move on from this one. But if you like peanut butter and chocolate, TRY THIS! You won't be disappointed.
Last Christmas, my cousin Julie gave me a little recipe book that was sold as a fund-raiser for the Jordan High School girls' soccer team. I just recently got around to trying this recipe from that book, and I shouldn't have waited so long! It is definitely a new favorite! I have tried many "from scratch" chocolate cake recipes, and this is by far the best I've tried. Keep in mind, I like dense, not dry cake. (I'm not allowed to use the "m" word; my husband doesn't like it. But hopefully you know what I mean by "not dry".) If you like super light, fluffy cake, this might be a little dense for you. You can always substitute your favorite chocolate cake recipe and use it with the frosting below.
Here you go; your new favorite dessert recipe!
Peanut Butter Chocolate Cake
1 cup water
1 cup butter (Yes, a whole cup. And more in the frosting. I didn't say this was good for you...)
6 T. cocoa
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
2 eggs
1/2 cup sour cream
Peanut butter cups, chopped
In a small saucepan bring water, butter, and cocoa to a low boil. Remove from heat. In a large bowl combine the flour, soda, and salt. Pour the sugar on top of the flour mixture. Pour the boiling mixture on top of the sugar. (This creates a fudge like reaction as the two combine.) Add eggs and sour cream and mix until combined. Mixture will be thin.
Grease a 9x13 pan or grease and flour two 9-inch round cake pans. Bake at 325 degrees: 35-40 minutes for 9x13 or 25-30 minutes for round cake pans.
This cake is not as good if baked too long. Start with the shortest time, and increase only if needed. When it looks almost done, tap lightly with two fingers. It should slightly dent in and barely spring back. If not, bake a few minutes longer.
Frosting:
1/2 cup butter, softened
1/2 cup peanut butter
4 T. milk or cream
1 tsp. vanilla
3-4 cups powdered sugar (I used about 3)
Cream together butter, peanut butter, milk or cream, and vanilla. Slowly add in powdered sugar and beat until light and fluffy.
I actually added a layer of chocolate frosting (I just used Betty Crocker) on top of the cake, before adding the peanut butter frosting on top. If I made it with round pans, I would tort the cake and alternate chocolate and peanut butter frostings between layers. Top the peanut butter frosting with the chopped peanut butter cups.
If you frost it warm, the frosting will melt and start to separate. It does taste really good warm, though. My suggestion is to let it cool before frosting, but warm it up just a little in the microwave before eating. Mmmm...
Friday, June 22, 2012
Monkey Bread (or Caramel Rolls)
I'd heard about "monkey bread", but hadn't tried making it until last year. Bread is one of my weaknesses (no carb-free diets for me!), and I LOVE cinnamon rolls (or anything similar). These are really tasty, and are like a really sticky cinnamon roll. Because you do most of the prep the night before, they're a quick and easy way to have a yummy breakfast without getting up at the crack of dawn to allow time for rising.
I have seen recipes for monkey bread online that call for refrigerated biscuit dough, but I like this version, which uses frozen roll dough. There are many other variations on this recipe out there, but I got this version of the recipe from my friend Barb. She calls them Caramel Rolls. Sounds a little more appetizing than Monkey Bread, but whatever you call it, it's delicious!
I'm usually against nuts in my baked goods...I like most nuts, but I don't like something crunchy in the middle of my breads, brownies, etc. I think this recipe is the first exception I've found. I tried it with the pecans, and actually preferred it that way.
On to the recipe:
Monkey Bread (or Caramel Rolls)
22-24 Frozen Rolls (such as Rhodes)
1 small box cook and serve (not instant) butterscotch pudding
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans-optional
In a greased bundt pan, layer pecans, rolls, then the dry pudding mix. (This might not seem like enough rolls, but DON'T add more; it will rise too high.) Melt butter and sugar together; poor over rolls. Sprinkle cinnamon on top. Let rise over night in a cold oven (about 8 hours). Bake at 350 degrees for 25-30 minutes. Carefully turn out onto a plate. Cut into slices and enjoy!
I have seen recipes for monkey bread online that call for refrigerated biscuit dough, but I like this version, which uses frozen roll dough. There are many other variations on this recipe out there, but I got this version of the recipe from my friend Barb. She calls them Caramel Rolls. Sounds a little more appetizing than Monkey Bread, but whatever you call it, it's delicious!
I'm usually against nuts in my baked goods...I like most nuts, but I don't like something crunchy in the middle of my breads, brownies, etc. I think this recipe is the first exception I've found. I tried it with the pecans, and actually preferred it that way.
On to the recipe:
Monkey Bread (or Caramel Rolls)
22-24 Frozen Rolls (such as Rhodes)
1 small box cook and serve (not instant) butterscotch pudding
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans-optional
In a greased bundt pan, layer pecans, rolls, then the dry pudding mix. (This might not seem like enough rolls, but DON'T add more; it will rise too high.) Melt butter and sugar together; poor over rolls. Sprinkle cinnamon on top. Let rise over night in a cold oven (about 8 hours). Bake at 350 degrees for 25-30 minutes. Carefully turn out onto a plate. Cut into slices and enjoy!
Monday, March 19, 2012
Chocolate Mousse Crunch Cake
Wow, I've been a slacker. I haven't posted in months! Well, I'm finally back.
I made this cake last week for the first time. It was delicious, (our friend Josh went back for seconds), and as he said, it looks like a "retauraunt quality" cake. I took this from "Our Best Bites". Here is the link to the original recipe, complete with pictures. I'll also share it here, with the couple of slight variations I made.
Chocolate Mousse Crunch Cake
1 package Duncan Hines Devil's Food Cake (Or other favorite chocolate cake recipe. I used this one, baked in two round pans.)
1 recipe (give or take a little) chocolate ganache (here is the link to their "Super Easy Chocolate Ganache" recipe)
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Bake cake according to cake mix/recipe directions in two 8-inch round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you're done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache (if you haven't already) according to directions.
With a serrated knife (or cake leveler), carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 (I used a little more) of the chocolate mousse over the cake. (I spread a layer of ganache over the bottom layer before putting the mousse on.) The rest of the mousse can just be eaten right out of the bowl :) Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. (They give more instructions on this on the Our Best Bites blog link above.) Sprinkle with additional Heath bits and refrigerate until ready to serve.
I made this cake last week for the first time. It was delicious, (our friend Josh went back for seconds), and as he said, it looks like a "retauraunt quality" cake. I took this from "Our Best Bites". Here is the link to the original recipe, complete with pictures. I'll also share it here, with the couple of slight variations I made.
Chocolate Mousse Crunch Cake
1 package Duncan Hines Devil's Food Cake (Or other favorite chocolate cake recipe. I used this one, baked in two round pans.)
1 recipe (give or take a little) chocolate ganache (here is the link to their "Super Easy Chocolate Ganache" recipe)
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Bake cake according to cake mix/recipe directions in two 8-inch round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you're done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache (if you haven't already) according to directions.
With a serrated knife (or cake leveler), carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 (I used a little more) of the chocolate mousse over the cake. (I spread a layer of ganache over the bottom layer before putting the mousse on.) The rest of the mousse can just be eaten right out of the bowl :) Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. (They give more instructions on this on the Our Best Bites blog link above.) Sprinkle with additional Heath bits and refrigerate until ready to serve.
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