Peanut Butter Wafer Cake Food

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

PEANUT-BUTTER WAFER CAKE

Steps:

• Bring milk and cream to simmer in a heavy 1-quart saucepan over medium heat.
• Whisk egg and yolk in a medium bowl. Add sugar, cornstarch and flour, and whisk until very well incorporated and almost fluffy.
• Whisk hot milk mixture into egg mixture. Return mixture to saucepan, and return heat to medium. Boil 1 minute, whisking constantly, or until thickened. Remove from heat. Whisk peanut butter into hot pastry cream.
• Strain the mixture through a fine-mesh sieve into a clean bowl, stir in salt, then cover with plastic wrap directly on cream to prevent skin from forming. Chill at least 3 hours, or overnight.
• Prepare the cake layers: Bring a wide pot of shallow water to a very gentle simmer over low heat.
• Place 2/3 of chocolate shards plus solid shortening in a clean 10-inch skillet set over the gently simmering water, and melt slowly. Bring the mixture to 110 degrees, and stir well to create a glossy, uniform consistency. Seed in remaining chocolate shards, and stir until completely melted and glossy, and chocolate tempers to 91 degrees. Remove from heat or turn off simmering water (or both).
• Pulse peanuts in food processor until they're a coarse meal. Remove, and stir in confectioners' sugar.
• Drop one wafer sheet into chocolate, giving it a tiny swirl to make sure the entire surface underneath is coated. Retrieve the wafer with tongs, tweezers or two forks, and hover it over the chocolate until dripping stops, then invert wafer, chocolate face down, on a baker's rack set over parchment to "drain." You want a film of chocolate to glaze the waffling, but you don't want to fill the holes enough to pave them over entirely. Repeat with remaining wafer sheets, tempering the chocolate if needed. While chocolate is still tacky, turn wafers chocolate-side up to finish cooling. (Use an offset spatula if needed to gently release wafer from rack.) Before chocolate sets fully, heavily ring edges of two of the chocolate-dipped wafer sheets by sprinkling the prepared peanut mixture in a 1-inch rim. Allow to cool and harden in a cool, dry place.
• To assemble: Pipe or spread 1/3 of the peanut-butter pastry cream uniformly among three of the wafer sheets (on the chocolate-filmed side to prevent sogginess later), reserving one of the peanut-edged sheets as the topper.
• Refrigerate until ready to serve.
• When ready to serve, stack the sheets chocolate-side up, using the peanut-crusted sheet on the bottom, the other two plain sheets in between, and top with the last peanut-crusted chocolate wafer sheet.

SUGAR WAFER NEAPOLITAN ICE CREAM CAKE

Steps:

• Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
• Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
• Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
• When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
• Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.

PEANUT BUTTER WAFER

Steps:

• 1. Beat the eggwhites until stiff.Add the sugar little by little.Fold in the chopped nuts and the vanilla. Bake in well greased and floured pan until golden brown.
• 2. Make syrup with the sugar and the water until it spins a thread. Pour in the syrup to the beaten eggyolk little by little. Add the butter and beat it until thick. Add flour with baking power, beat until thick. Add rum and decorate cake.

PEANUT BUTTER WAFERS

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients and knead by hand. Roll into 3/4-inch patty. Cut out wafers with a small round cutter. Or you can form small balls and flatten by hand.
• Bake for approximately 45 to 50 minutes or until brown on a baking sheet sprayed with a non-stick cooking spray. Cool on a rack. Store in a sealed container. For an extra treat, dip cookies in skim milk and feed to dog.
• In a double boiler melt carob chips and oil together until smooth. After dipping wafers garnish with chopped coconut or chopped peanuts.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
• Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
• To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.

THIN CRISPY PEANUT WAFERS

Steps:

• Adjust oven rack to center of oven (these will bake 1 sheet at a time).
• Preheat oven to 400°.
• If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
• Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
• Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
• Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
• Some will be powdery, some coarse, and some whole, it is okay, set aside.
• Melt butter in a small pan over moderate heat; set aside for now.
• Combine sifted flour and baking soda; set aside.
• Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
• Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
• Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
• Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
• Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
• Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
• Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
• They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
• Cookies should bake until golden brown, then remove from oven.
• If cookies have run into each other, cut apart immediately while very hot.
• Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
• Let cookies stand until firm enough to be removed.
• Will be easy to peel the foil away from backs.

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.

DRUMSTICK DESSERT

Steps:

• Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
• Cream next 3 ingredients together.
• Add vanilla, the eggs, and cool whip.
• Spread filling into crust.
• Dribble on sauce and marbilize with a knife.
• Sprinkle remaining crumbs on top.
• Freeze.
• Thaw before eating.
• (1 1/2 hrs).