Creating memories in the kitchen...One meal at a time.

Friday, July 31, 2009

Peanut Butter Brownie Trifle

One of my favorite combinations. This trifle from My Kitchen Cafe was calling my name and as usual I was not disappointed. Layers of brownies, creamy peanut butter pudding, delicious whipped cream, and one of my favorites-- Reese's Peanut Butter Cups,you really can't go wrong with this. It is super rich so beware! One thing I might change next time is to swap out the peanut butter chips in the brownies for semi sweet chocolate chips. I tend to like the chocolate flavor to be a little more dominant.

Peanut Butter Brownie Trifle

My Kitchen Cafe

1 9X13 pan of your favorite brownie recipe (I used this one)

10 ounce bag of peanut butter chips (or 10 oz semi sweet chocolate chips)

5 ounce package vanilla instant pudding mix

3 cups milk

1/2 cup peanut butter, creamy

2 teaspoons vanilla extract

1 cup whipping cream, whipped and divided (I added 2 tbsp. sugar and 1 tsp. vanilla to this)

24 regular sized (about 2 inches in diameter) peanut butter cups, divided

Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Grease lightly with cooking spray. Prepare brownies according to the recipe. Add peanut butter chips. Bake in foil lined pan for length of time required. Cool completely.Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife.Coarsely chop peanut butter cups; 1/4 cup for garnish.Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened (I had to chill mine for about 5 minutes to thicken it completely). Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream.Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Garnish top with remaining peanut butter cups.

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Thursday, July 30, 2009

Craisins Salad

This salad is an all time favorite with my sister and myself. All the different flavors and textures go perfectly together. You can add some sliced chicken breast and turn it into a main dish.

Craisins Salad

Mormon Cookbook

1 head red leaf lettuce (I just use romaine lettuce and then a spring mixture)

1 head green leaf lettuce

1 head iceberg lettuce

1 8 oz. package shredded mozzarella cheese

1 8 oz package shredded parmesan cheese

1 pound bacon, cooked and crumbled

1 8 oz. package craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing

Break lettuce into pieces . Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with the salad. (If I'm using it all together I toss it together.) Makes 12 servings.

Craisins Salad Dressing

1/2 c. red wine vinegar

1 cup sugar

1/2 onion, chopped

1 1/2 tsp. salt

2 tsp. mustard

1 cup salad oil (I use canola)

In a blender mix all ingredients, except oil. Add oil and blend again. Toss with salad.

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Tuesday, July 28, 2009

Buttermilk Waffles

We had these waffles when my sister and Mom were visiting. They were so delicious and will now be my go to waffle recipe. They turned out crisp on the outside, and fluffy and tender on the inside. The batter was also slightly sweet which is a big plus in my book. We made them in a belgian waffle maker and served them with fresh whipped cream and lots of yummy fruit. Delicious!

Buttermilk Waffles
Williams Sonoma

2 eggs, separated
1 cup buttermilk
5 Tbs. unsalted butter, melted
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar

Preheat a waffle maker according to the manufacturer’s instructions.In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Makes eight 4-inch waffles.
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Tuesday, July 21, 2009

Cappuccino Chiffon Cake

Last weekend was our friend Rosy's birthday party, so I offered to make her a cake out of my new cake recipe book that my sister inspired me to buy. She picked this one because she really loved Tiramisu. This cake definitely resembled Tiramisu very closely! Because you soak each layer in espresso and rum, it turns out very moist and the whipped cream frosting keeps it light. It was definitely a hit at the party!

Cappuccino Chiffon Cake
from Sky High: Irristable Triple-Layer Cakes

1/4 cup neutral vegetable oil, such as soybean, canola, or vegetable blend
6 eggs, separated
6 tbsp. freshly brewed espresso, cooled to room temperature
2 tsp. vanilla extract
1-1/3 cups cake flour
1-1/2 cups sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tarter
Espresso Syrup (see recipe below)
Vanilla Whipped Cream (see recipe below)
Cocoa powder or ground cinnamon, for dusting

Prehead the oven to 350 degrees. Line the bottoms of three 8-inch round cake pans with rounds of parchment or waxed paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon, and salt; set the dry ingredients aside.

In a large mixer bowl with an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shrink excessively upon cooking.

Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the 3 prepared pans.

Bake the cakes for about 18 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1-1/3 cups of the whipped cream evenly over the top of the layer. Repeat with the next layer and more syrup and whipped cream. Finally, top with the third layer. Soak it with the remaining syrup and frost the top and sides with the remaining whipped cream.

To decorate the cake, smooth out the cream as much as possible on thop with an offset spatula. Lay a paper lace doily over the top of the cake and sift cocoa or cinnamon over the doily. Carefully lift off the doily to reveal the lacy stencil on top of the cake.

Espresso Syrup (makes about 1 cup)
1/3 cup hot, freshly brewed espresso
1/3 cup dark rum, such as Myers's
1/3 cup sugar

In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.

Vanilla Whipped Cream (makes about 6 cups)
3 cups heavy cream
1/3 cup sugar
2 tsp. vanilla extract

Put the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, whip the cream until stiff peaks form.

Posted By: Julia

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Thursday, July 16, 2009

Cuban Black Beans

I've been visiting my Mom and sister this week and just can't believe how fast this summer has flown by. It's so weird to think school will be starting soon.

Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)

Cuban Black Beans
Favorite Family Recipes

1 onion, chopped

1 small green pepper, chopped

3 cloves garlic, pressed

2 Tbsp. olive oil

3 15 oz. cans of black beans

1/4 c. water or chicken broth (I used chicken stock)

1 Tbsp. white vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Optional garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.

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Marathon Pasta Salad

Last year my husband got this crazy idea that he would take up running and signed up for the St. George Marathon. He did it and got an awesome time even through the non-stop rain. I was so proud of him. Anyway, as you may know when you're running you need lots of carbs. Especially when you're doing 20 milers. I happened to be training for a 100 mile bike ride at the same time so needless to say we were about the least Atkins friendly family around. Okay, I'm getting off the subject. Back to cooking. Every Friday night was pasta night so we could carbo load for the big run/ride the next day. You can only eat so much spaghetti before wanting something new, especially when it's 100 + degrees outside . My friends Sara and Natalie passed on this delicious salad from Christy Miller. It's so light and tasty and all the combinations- chewy pasta, crunchy celery, sweet grapes, and the moist chicken just work so well together. It's a perfect light dinner or great side dish. Perfect, even when you're not carbo loading. I have named it Marathon Salad in their honor.

Marathon Pasta Salad

*This is for 1 generous serving size. Just increase the amounts according to how many you're serving.*

4 oz. cooked and sliced or cubed chicken breast ( I like to cook mine in a little olive oil and season with salt, pepper, and garlic salt)

20 grapes

2-3 torn romaine lettuce leaves (according to how much you want in your salad)

1 stalk celery, sliced thin

2 oz. bow tie pasta, cooked according to package directions

Salad Dressing of your choice *My favorite is Cesar but I know a lot of people like this with Breann's Poppy seed Dressing*

Combine all ingredients and pour on desired amount of dressing. Easy and delicious!

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Wednesday, July 15, 2009


I was surprised to find I haven't yet posted a recipe for Snickerdoodles. A classic cookie that also happen to be my husband and father in law's favorite. My Father In Law did us a huge favor so to show my thanks I whipped up a batch of these. These cookies turn out soft and chewy with a generous coating of cinnamon sugar. Yum!


1 3/4 cups sugar
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened
1/2 cup vegetable shortening
2 large eggs
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
To Make Ahead
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen. To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
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Tuesday, July 14, 2009

Easy Chicken Chimies

Okay, sorry for another post of the Mexican variety but these were so easy and delicious, I couldn't not post them. This meal is easy, healthy, and delicious. Plus, you probably have most, if not all of the ingredients already in your kitchen. What else could you ask for? These chicken chimies are healthier because you brown in them in only a small amount of oil instead of frying them, add some melted cheese, green onions, and moist shredded chicken and I bet these will become a favorite at your house too.

Chicken Chimies
Favorite Family Recipes Cookbook

2 boneless, skinless chicken breasts, cooked and shredded (I like to do this in the crock pot. Just throw in a little chicken broth and let them simmer until they are ready to shred)

salt, pepper, & garlic salt to taste

1 Tbsp. butter (I omitted this and it tasted great still)

10 8 inch flour tortillas (I used the uncooked ones from Costco and precooked them)

8 oz. pkg. Monterey Jack Cheese, shredded

6 green onions, diced (I also cut back as this seemed a little much. I think I used 2 or 3)

1 Tbsp. vegetable oil (I used olive oil)

toppings-sour cream, guacamole, diced tomatoes, salsa, lettuce, etc.

After cooking and shredding chicken sprinkle with salt, pepper and garlic salt, to taste. Heat butter in a large skillet over medium heat; add chicken and saute about 3 minutes.
Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito-style. Heat oil in a large skillet over medium high heat. (Mine was pretty crowded so next time I will divide them into two pans for easier turning). Add rolled-up tortillas and saute until golden. Serve with your choice of toppings and over lettuce leaves, if desired. Serves 6-8.

Stay Tuned for the delicious black beans that go with them!

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Monday, July 13, 2009

Orange Salmon

My Mom gave me this recipe from a dinner she had a Lola's house and I finally got around to trying it. This was a great recipe for salmon. The buttery richness combined really well with the orange flavor. Definitely a keeper!

Orange Salmon
adapted from Lola Hardy

4 Pieces of Salmon
4 tsp butter, divided
1 orange
Garlic Powder
Salt and Pepper to taste

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Place salmon pieces in pan. Season salmon with salt and pepper. Place 1 tsp of butter on each piece of salmon. Cut orange in half and squeeze the juice onto the salmon. Scrape the remaining pulp from the salmon and divide among salmon pieces. Sprinkle salmon with garlic powder. Bake for 30 minutes.

Posted by: Julia
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Chicago Style Hot Dogs

Okay, I have to admit, my pregnancy cravings were probably kicking in for this one. Vince was watching SportsCenter and a couple of sports casters were eating them at the White Sox Stadium and it just sounded really good. So my hubby looked up the ingredients and we had these for dinner last night. They sounded a little weird once I found out exactly what was in them, and I thought I might end up picking off a lot of the toppings, but they were actually fantastic!
Chicago Style Hot Dogs
Poppyseed Hot Dog Buns (we couldn't find these, so we just used regular hot dog buns)
Hot Dogs
Dill Pickle Spears
Chopped Onion
Sliced Tomato Wedges
Sweet Relish
Mustard (no ketchup allowed!)
Sport Peppers (we omitted these)
Cook hot dogs according to package instructions. Place hot dog in bun and top with mustard and relish. Place tomato slices down one side and onion down the other. Top with one pickle spear and peppers (if using). Enjoy!
Posted by: Julia
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Sunday, July 12, 2009

Chili Verde

I really am in love with Mexican food. I could seriously eat it a ton and not get sick of it. This was a great, easy Sunday meal that my family just loved. It comes from the Sister's Cafe which has so many great recipes. This was not too spicy but really flavorful and simple to make. I didn't have to turn on the oven and most of the prep work is done before hand. I shredded the meat and am looking forward to making nachos, burritos, quesadillas and anything else I can think of with all the leftovers. Yum!

Chili Verde
from the Sisters Cafe

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin½ tsp oregano
¼ tsp pepper
1Tbsp. canola oil

In a large heavy pot, over medium heat, brown meat with oil , then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (Place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion. Makes 6-8 servings.
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Peanut Butter Chocolate Covered Brownie Bites

We went to Frank's birthday party yesterday and I made these to go along with my Vanilla Cream Soda that we brought. They were so delicious and easy to make! People couldn't stop at just one...
Peanut Butter Chocolate Covered Brownie Bites
from Picky Palate
1 brownie mix such as Pillsbury
2 cups semi-sweet chocolate chips
1/4 cup peanut butter
Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slighty undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple of hours or overnight. Don't worry if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.
Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy and smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.
Posted by: Julia
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Saturday, July 11, 2009

Seven Layer Magic Cookie Bars

This is another favorite recipe of mine. The first time I made them I think I picked at them all day until I'd eaten half the pan. They're so good and have a little bit of everything. You can change them to your taste. Sometimes I use all chocolate chips, or white chocolate chips, peanut butter, chips, you get the idea. This time I left out the nuts.

Seven Layer Magic Cookie Bars
Eagle Brand Recipes

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature.
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Friday, July 10, 2009

Stir-Fried Chicken and Vegetables with Spicy Thai Basil Sauce

Maybe it was because this was the first meal I cooked after vacation, or maybe it was the combination of spicy chicken, slightly crunchy veggies and fluffy rice after all that heavy vacation food I ate, I'm not sure, but this meal really hit the spot. I must warn you, it was a little too spicy for the little kiddies but us adults thoroughly enjoyed it. The spice comes from the Asian Chili Sauce so you could try halving it if you're worried about it being too spicy. It comes together in about 30 minutes and is a great, healthy meal for summer.

Stir- Fried Chicken and Vegetables with Spicy Thai Basil Sauce
Best 30 minute recipe
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 tsp. soy sauce
2 tbsp. vegetable oil (I used canola)
1 recipe Spicy Thai Basil Sauce
8 oz. pkg. sliced mushrooms
4 oz. thinly sliced or julienned carrots (1 1/2 cups)
1 bell pepper (whatever color you like) cored, seeded and sliced ( 1 1/2 cups)
3 garlic cloves, minced
1 tbsp. grated fresh ginger
Spicy Thai Basil Sauce
1 cup basil leaves, chopped coarse
3/4 c. low-sodium chicken broth
2 tbsp. fish sauce
1 tbsp. Asian chili sauce
2 tsp. brown sugar
2 tsp. cornstarch
Combine ingredients in medium bowl and use as directed.
Toss chicken with soy sauce. Heat 2 tsp. oil in 12 in. nonstick skillet over high heat until just smoking. Add chicken and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. (While chicken cooks, prepare sauce). Transfer chicken to clean bowl.
Add one more tablespoon of oil to pan and return to high heat until shimmering. Add mushrooms and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in carrots and bell pepper and cook until tender, about 3 minutes.
Clear center of pan and add remaining one teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens 1 to 2 minutes. Serve immediately. Serves 4.

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Wednesday, July 8, 2009

Round Steak with Black Beans

I promised myself that after coming back from vacation I would try to use up a lot of the food that was piling up in my freezer. I had some round steak and found this recipe from Southern Food. It cooks in the crock pot which makes it super easy and the only work required is dicing an onion and measuring spices. Everything else comes from a can. It was really good. The soup gave it a little creaminess and the kick from the green chilies was really good. The meat turned out so tender! The only change I would make next time is to just leave the round steak in serving portions. I think it would make a nicer presentation and cubing it just wasn't necessary. We had this over mashed potatoes but you could also use rice. This recipe can be easily adapted. I think pork chops would taste just as delicious and if you don't like spicy food you could just use regular diced tomatoes.
Round Steak With Black Beans
Southern Food
1 can diced tomatoes with green chilies 10 oz. or 1 1/2 cups salsa
1 10 1/2 oz can cream of mushroom soup
1 16 oz. can black beans, drained
1 large onion, diced
1/4 tsp. each cumin, chili powder, oregano, and garlic powder
1 1/2 -2 lbs. round steak (you can either cube this or just leave in normal portion sizes)
Preparation: Combine all ingredients in the crock pot. (I did the sauce first and then added the meat last). Mix well. Cover and cook on low for 8-10 hours or 4 to 5 hours on high. Serve over hot rice or mashed potatoes. Makes 4-6 servings.
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Monday, July 6, 2009

Sour Cream-Chocolate Cake With Peanut Butter Frosting and Chocolate Peanut Butter Glaze

It feels so good to be back. I love vacation, but I'm a big homebody and always love coming home. My sister and her husband invited us for the 4th of July and boy was it a feast. Her husband broke out the famous smoker and made salmon, chicken and pulled pork. We had some great classic side dishes and because the 4th of July also happens to be my sister's birthday I had to make her a cake. I was so excited to break out my Sky High Irresistible Triple Layer Cake book. Every recipe in here looks so delicious I am just waiting for more opportunities to make them. She chose a delicious chocolate cake with peanut butter frosting.

Anyone that knows me also knows when I get too tired you might as well forget about it. Well, who knows what I was thinking but I decided to make this cake at night and lets just say I forgot 2 crucial ingredients. Totally embarrassing, but the cake luckily was still okay and the frosting more than made up for it. It had the perfect amount of peanut butter so it wasn't overwhelming at all and just so creamy and delicious. The cake was moist and dense like a devil's food cake and I will for sure be making this again just to redeem myself. I know it will be even that much better made the right way. We didn't have 3 pans so we just used 2 9" pans and it worked great. If you have a peanut butter/chocolate lover in your family you've got to try this one. Just make sure you're wide awake!

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High Irresistible Triple Layer Cakes

2 cups all purpose flour

2 1/2 sugar

3/4 c. unsweetened cocoa powder, preferably Dutch Process (I used Hershey's Special Dark)

2 tsp. baking soda

1 tsp. salt

1 cup neutral vegetable oil, such as canola, soy bean, or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tbsp distilled white vinegar

1 tsp vanilla extract

2 eggs

Peanut Butter Frosting

Chocolate-Peanut Butter Glaze

1/2 c. chopped peanut brittle (couldn't find this so left it out)

For the Cake:Preheat oven to 350 degrees. Butter the bottoms and sides of three 8 in. round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30-35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

For the Peanut Butter Frosting:

10 oz. cream cheese, at room temperature

1 stick, 4 oz. unsalted butter, at room temperature

5 cups confectioners sugar, sifted

2/3 cup smooth peanut butter

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended. Makes about 5 cups

For the Chocolate-Peanut Butter Glaze:

8 oz. semisweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 c. half and half (next time I might add a tad more as it was a little thick)

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from heat and whisk in the half and half beating until smooth. Use while still warm. Makes about 1 1/2 cups.

To frost the cake:

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

To decorate with the Chocolate-Peanut Butter Glaze, put the cake on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle. Makes 3 8 inch layer cakes. Serves 12-16.

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