PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
CHOCOLATE PEANUT BUTTER GANACHE
Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!
Provided by Stacey in BG
Categories Dessert
Time 10m
Yield 1 layer cake
Number Of Ingredients 3
Steps:
- In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
- Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
- YUMMO!
Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5
HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE
A post by Claire inspired me to go off in search of this recipe. I haven't tried it yet, but will do so immediately!
Provided by Mirj2338
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- ANGEL FOOD CAKE: Preheat oven to 375°F.
- Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
- Do not grease the pan or paper.
- Sift together the flour and powdered sugar and set aside.
- Place the egg whites in the bowl of a heavy duty mixer.
- Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
- Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
- When egg whites have stiff peaks, add vanilla and almond extract.
- Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
- Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
- Do not over bake or the cake will sink in the center.
- DEVIL'S FOOD CAKE: Preheat oven to 350°F.
- Oil and flour a round 9-inch cake pan.
- Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
- Set aside.
- (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
- In a separate bowl, sift together the flour, salt, baking powder and baking soda.
- Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
- Pour batter into prepared pan and bake for 30 minutes.
- Test for doneness.
- PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
- Gradually beat in the powdered sugar, then the peanut butter.
- If mixture looks lumpy, add 2 tablespoons of heavy cream.
- Continue beating until thoroughly incorporated and fluffy.
- Transfer mixture to another bowl and set aside.
- Place heavy cream in the electric mixer bowl and whip until stiff.
- Carefully, but thoroughly, combine both mixtures; set aside.
- GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
- Remove from heat, cover pan and let the chocolate melt.
- Whisk to combine thoroughly then let cool to room temperature.
- ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
- Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
- Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
- Continue layering until you have four layers of cake and three layers of mousse.
- Whisk the ganache and spread with a spatula over the top and sides to frost generously.
- Chill in the refrigerator for at least two hours before serving.
- Serve chilled; slice with a warm, wet knife.
- Recipe Tip: slice thinly!
- It's rich!
CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! -Ronda Schabes, Vicksburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.
Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
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