Crunchy Milk Chocolate and Peanut Butter Cake

Let's jump right in, shall we?

This is rich. And by rich, I mean RICH rich. And oh-so-tasty! I adore chocolate and peanut butter together, so this fits the bill. But the best part is the little crunchy bits in the middle layer. Chocolate, peanut butter, and crunchy. How could it be bad?

This is a pretty time intensive cake, and is a bit pricey with all the ingredients, but definitely worth it for a special occasion.

Crunchy Milk Chocolate and Peanut Butter Cake

Cake

2 cups plus 2 tablespoons sugar

1 3/4 cups all-purpose flour

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

1 tablespoon pure vanilla extract

3/4 cup plus 2 tablespoons boiling water

Filling

1/3 cup sliced almonds

1/2 cup confectioners’ sugar

2 large egg whites

1 tablespoon granulated sugar

1/2 cup salted roasted peanuts, coarsely chopped

1 cup creamy peanut butter

2 tablespoons unsalted butter, softened

3 ounces milk chocolate, chopped

1 cup Rice Krispies

Ganache

1 1/4 pounds milk chocolate, chopped

1 3/4 cups plus 2 tablespoons heavy cream, warmed

For Cake:

• Preheat the oven to 350°.
• Butter and flour a 9-by-13-inch cake pan.
• In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
• In a medium bowl, whisk the eggs, milk, oil and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water.
• Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
• Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.

For Filling

• Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
• In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground.
• In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture.
• Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Let cool.
• In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.

For Ganache

• In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.

Assemble

• Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.

Taken from Food and Wine, November 2007

Ok, I'm back

Wow, it's been awhile, huh? I hope I still have one or two people reading this. If so, say hi so I know you're there!

Let's see, where to start? Well, I had a baby. That's pretty much it. I found out I was pregnant in April (right around that last post) and instantly fell into "morning" sickness. Those of you that are "lucky" enough to experience this particular joy of pregnancy, you know why morning is in quotes. If you are one of those people that doesn't know what I'm talking about, count your blessings and NEVER, EVER, EVER tell a woman who is going through it "Oh, I just felt a little queazy every once in a while". It doesn't help and it makes us want to stomp you.

Well, wouldn't you know it, I had an especially nasty stretch of about 6 months of it. Fun times. So, needless to say, the baking went on hold for a bit.

And then came Miss Quinn! All 9 pounds 10 oz of her!! She's now 12 weeks old and is doing wonderfully. She's a truly happy baby, good eater, and pretty decent sleeper. We're into a routine of sorts, which gives me a little bit of time to bake again.

So, that's it. Here we go...

Peppermint Bonbon Cookies

Before you ask, yes I am STILL going through my Christmas "to blog" recipes.  I know, it's awful, but I bake so much during the holidays that I can't (well, lets not use the word "can't".  It's really more like "can't find the effort to") keep up with them AND my weekly baking that I do.  And so I run into this situation.  You're wondering why I'm posting something made with candy canes in April.  Well, they're just as tasty in April as they are in December and you can get Starlight candies any time of the year. So there.

I've had this recipe for a few years now and have made it for every Christmas goody bag since then.  They're excellent but honestly do need to be eaten within a day or too of making them or they get a little stale.  

This is one of the few recipes that I don't bother using my mixer for.  Just all hand stirring here!

Enjoy!

Peppermint Bonbon Cookies

Cookie

8 ounces bittersweet chocolate

1 stick butter

1 1/2 ounces unsweetened chocolate

1/2 cup finely crushed peppermint candies or candy canes

6 tablespoons sugar

3 eggs

1 teaspoon vanilla

1 teaspoon peppermint extract

1 1/2 cups flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips

Drizzle

1/2 cup powdered sugar

2 1/2 teaspoons milk 

1/2 cup chocolate chips

Additional crushed peppermint candies (optional)

For cookies:

• Melt butter and both chocolates in a double boiler.  Once smooth, stir in candy and sugar.  Cool 10 minutes.
• Add eggs one at a time.  Stir in extracts.
• Combine flour, baking powder, and salt.  Add to chocolate mixture.  Stir in chocolate chips.  Cover and chill 1 hour.  
• Preheat oven to 325 degrees.
• Scoop onto parchment lined sheets and bake about 13 minutes.  Cool.

For drizzle:

• Mix powdered sugar and milk until smooth.  Drizzle over cookies.  In the picture I posted I didn't do this step.  Sometimes I leave it out, sometimes I do both.  
• Melt chocolate chips and drizzle over cookies.  Sprinkle with extra crushed candies.  Again, in this picture, no candies.  I wasn't feeling it this year.  

Straight from MyRecipes.com.

Chocolate Caramel Slice

Oh my, these are good.  Really good.  Like really, REALLY good.  They're the perfect combination of sweet and salty, which is always great.  My dearest husband and his awful palate (don't worry, he won't read this.  I don't think he finds me nearly as amusing as I find myself.) were not impressed but I've decided he isn't a valid taste-tester anymore.  Don't get me wrong, he's still my go-to man for gobbling up any and all treats I make but he insists that everything tastes like it has coffee in it.  Except, of course, the things that actually DO have coffee in them.   I've actually tested him on it and he failed miserably.  What are you gonna do?  Me, I'll keep making things and having friends review them instead.

Chocolate Caramel Slice

Crust

1 cup flour

1/4 cup brown sugar

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup chilled butter, cubed

1 tablespoon ice water

1 egg yolk

Caramel

1  14-ounce can sweetened condensed milk

1/2 cup brown sugar

6 tablespoons butter, cubed

2 tablespoons dark corn syrup

1 teaspoon vanilla

Topping

6 ounces bittersweet chocolate, chopped

3 tablespoon whipping cream

Sea Salt

For crust: 

• Preheat oven to 350 degrees.
• Line an 11x9 inch pan with parchment.  
• Blend first 4 ingredients in processor.  Add butter and pulse until coarse meal forms.  Add water and egg yolk.  Blend until moist clumps form.  Press onto bottom of pan (I put a sheet of wax paper over it before I pressed because my fingers were pulling everything up).  
• Bake about 20 minutes or until golden.  Pierce any bubbles with a fork.  Cool.

For caramel:

• Whisk first 5 ingredients in a saucepan over medium heat until sugar dissolves and mixture begins to boil.  Boil gently until caramel is think and temperature is 225 degrees, whisking constantly.  The recipe said this should take 6 minutes but it took me closer to 12.  
• Pour over crust while caramel is still hot.  Smooth and cool 15 minutes.

For topping:

• Heat cream to just boiling and pour over chopped chocolate.  Let sit 30 seconds then whisk until smooth.  Spread over caramel.  Sprinkle with sea salt.  Refrigerate 1 hour or until set.

I found this recipe in Bon Appetit magazine.

Chocolate Peppermint Cupcakes

I've had this picture sitting around for months now, waiting to be blogged about.  I remember how tasty and perfect these came out, especially in mini form , and couldn't wait to tell you all about them.  So why the wait, you ask?  Well, I couldn't find the recipe for the life of me.  I have a folder of blog recipes to try, a folder of hard copy recipes to try, a folder of recipes to type up, and a folder of recipes to blog.  It wasn't in any of these folders.  I was convinced that I'd lost it forever.  Until today.  I have been up since the wee hour of 4:00 am and did some serious google searching and finally found it!!  So before I lose it again, here it is!

Enjoy!!

Chocolate Peppermint Cupcakes with Ganache Center

(makes about 24 full size)

Cupcakes

1  1/2 cups boiling water

3/4 cup unsweetened cocoa

1  1/2 cups sugar

6 tablespoons butter, room temperature

1 teaspoon vanilla

2 eggs

1  2/3 cups flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

Ganache

1 cup bittersweet chocolate

3/4 cup whipping cream

Frosting

2 sticks butter, room temperature

4-5 cups powdered sugar, sifted

1/4 cup milk 

1/8 teaspoon peppermint extract

For cupcakes

• Preheat oven to 350 degrees.  Prepare liners.
• Combine boiling water and cocoa, whisk well and let cool.
• Beat sugar, butter, and vanilla on medium speed until fluffy, about 5 minutes.  Add eggs one at a time, beating well after each addition.
• Combine flour, baking soda and powder, and salt in a small bowl.  Whisk to combine.  Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  This is a thin batter, don't worry!
• Fill liners about 2/3 full and bake 17-20 minutes (minis took me about 12 minutes). Cool.

For ganache

• Chop chocolate and place in a glass bowl.  Bring cream to a boil and pour over chocolate.  Let sit for 30 seconds or so and then stir until smooth.  Let sit until thick enough to pipe.

For frosting

• Beat butter until creamy.  Add 4 cups powdered sugar, milk, and peppermint and beat until combined.  Add more sugar to get a piping consistency.

To Assemble

• Once cupcakes are cool but a small cone out of the center of each top and fill with ganache.  Replace top (or don't, I've done both).
• Pipe frosting on top.  I used a Wilton 1M tip for my little star dollop and it was perfect.  
• Pipe ganache in a zig zag over the top.

What happens when I photograph during non-nap times:

I found this recipe in several parts on Iheartcuppycakes.

Homemade Oreos

I saw these and just HAD to make them.  I'm definitely going to attack the Oreo Cupcakes that are attached to these little bits of heaven in the blog Cupcake Project.  I'm going to go ahead and leave out the little cup of milk in the center because, honestly, soggy food grosses me out.  Including Oreos.  I DO NOT dip my Oreos.  Drink milk along side, yes.  Dip, no.  First, there's the soggy part.  I don't care how fast you dip those suckers, something must be getting soaked in and that does not make me happy.  Second, what about those little crumbs that fall off and sink to the bottom of your milk.  Ewwwww.  I mean, really, are you supposed to drink that?  Ugh.  By the way, my husband is, I'm sure, appalled by my lack of dipping Oreos since he'll actually hold the cookie under the surface for long enough to intentionally get the Oreo soggy.  I shudder at the thought.  

Anyway, I digress. Sometime soon I will try the cupcakes but for this particular post I just did the cookies.  And my-oh-my, they're tasty.  Much better than a store bought Oreo.  It could be the lack of mystery ingredients, weird chemicals, or trans fat.  But I'm going with the size.  You can make them AS BIG AS YOU LIKE!  And I can tell you bigger Oreo=better Oreo.  

To be honest, I make big ones and they were probably a bit too big.  I know, how is there TOO BIG of an Oreo?  Don't get me wrong.  They're great big, but too big can be a bit much.  So, next time I'll scale down a bit. 

Enjoy!

Cookies

1 1/4 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup plus 2 tablespoon butter, room temperature

1 egg

Filling

1/4 cup butter, room temperature

1/4 cup vegetable shortening

2 cups powdered sugar, sifted

2 teaspoons vanilla

To make the cookies:

• Mix flour, cocoa, baking soda and powder, salt and sugar.
• Beat in butter and egg.  Mix until dough comes together in one large mass.
• Scoop out rounded teaspoons of batter and place on parchment lined cookie sheet.  Now, I tried 3 methods to flattening these out.  1) dip the bottom of a glass in sugar and press down and leave as is 2) same thing but then use a round cutter to make them pretty and perfectly round and 3) flattening with the heal of my hand.  All worked equally well and the only difference was the look at the end.  If you don't mind rough edges, don't bother with the cutters.  Whatever you decide, flatten the cookies.
• Bake for 9 minutes on 375 degrees.  Cool.

For filling:

• Beat butter and shortening on low speed until smooth.  Gradually beat in sugar and vanilla.
• Beat on high for 2-3 minutes or until light and fluffy.

To assemble:

• Pipe about a teaspoon of filling onto a cookie.  Top with another cookie and squeeze together to flatten out the filling.  

I found this recipe on Cupcake Project. 

Cookies and Cream Rice Krispie Treats

My picture is blue and I don't know why.  I'm having some lighting issues lately that I'm trying to figure out but (obviously) haven't quite figured out yet.  Anyway, try to ignore the icy blue tint and focus on the Oreo chunks mixed deep into the crispy, crunchy, chewy core that is a Rice Krispie treat.

Anyway, back to baking.  I know, I know.  I promised I wouldn't let myself fall behind in my postings again and I did.  Please forgive me!  Please??  I have a really great excuse, if that matters.  He's 2, blond with big barrel roll curls, and totally impatient with me typing up recipes.  I can tell you from experience, it is next to impossible to type with said distraction in your lap pushing the button on the keyboard that makes all the windows open at the same time.  Not conducive to blogging at all.  :)

Anyway, I made these for my soldiers this month.  If you haven't checked out Soldier's Angels, do.  I am an Angel Baker and I get a monthly troop assignment that I bake for but there are lots of other ways to help support our troops. 

These are yummy!  To be honest, they're hard to stir.  My poor chicken-wing arms had a rough go of it, but they were worth it in the end.  They really only take a minute or so more than plain ol' Rice Krispie treats so give them a try!

Enjoy!!

Cookies and Cream Rice Krispie Treats

1/2 cup bittersweet or semi sweet chocolate chips

3 tablespoon butter

10 oz marshmallows

1 teaspoon vanilla

6 cups Rice Krispie cereal

30 Oreo cookies, chopped and divided (I used Trader Joe's Joe Joes and they're excellent!)

4 oz white chocolate, melted (I used white candy melts since I had some on hand)

• Melt chocolate chips in a small bowl and set aside.
• In a pot melt butter.  Stir in marshmallows over medium-low heat until smooth.  Turn off heat and stir in vanilla and melted chocolate.
• Add cereal and half the cookies.  Here's where it gets difficult if you have kitten-like strength in your upper body.  Stir until combined or until your arms give out, whichever comes first.  
• Press into a parchment lined 9x13 pan.  
• Melt white chocolate and spread over treats.  Sprinkle with remaining cookies and chill until set.

If found the recipe on Cast Sugar and just made the tiny changes I mentioned.