Peanut Butter Cake Microwave Food

EASY 3 INGREDIENT PEANUT BUTTER MUG CAKE

Steps:

• Combine all of the ingredients into a mug, and whisk with a fork until COMPLETELY blended. This may take a little elbow grease.
• Microwave for approximately 1 minute (I have a very high powered microwave, so maybe a little longer depending on the wattage).
• That's it! Enjoy! You will be pleasantly surprised how how tasty this easy mug cake is!

MICROWAVE CHOCOLATE CAKE WITH PEANUT BUTTER CREAM

Steps:

• For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
• For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
• In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
• Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.

MICROWAVE PEANUT PATTIES

Steps:

• Grease a cookie sheet or other flat surface.
• In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
• Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

MICROWAVE BROWNIES

Steps:

• Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.
• Using a teaspoon, make crater-holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for 3-4 mins on High. Remove and leave to cool for 15 mins (it will carry on cooking as it cools) then enjoy!