PEANUT BUTTER BURGER
Steps:
- Combine the beef with the sea salt, seasoning salt, pepper and garlic. Create 10 beef balls. Place the balls individually between waxed paper and slightly press the center to create your patties. Place the patties on a lined cookie sheet, ready to be placed on the grill.
- On the stove, fry the bacon to desired texture over medium-heat.
- Turn your chargrill to medium-high and place the burgers on it once it is hot. Cook the first side until the edges are caramelized and browned, 3 to 5 minutes. Flip the burgers and cook for another 3 to 5 minutes. Be careful not to pierce the meat or overcook. Set aside and let them rest for another 3 to 5 minutes. Before you turn off the grill, lightly toast the white burger buns.
- Dress each side of the white burger buns with creamy peanut butter and 2 slices American cheese. Place the burgers on top of the cheese and add the cooked bacon.
PEANUTTY GOOBER CAKE
Make and share this Peanutty Goober Cake recipe from Food.com.
Provided by robingracejohnson
Categories Dessert
Time 50m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat cake mix, peanut butter, and brown sugar in a large mixing bowl until crumbly.
- Set aside 1/2 cup of mixture.
- Add water, eggs, and oil to the remaining crumb mixture; mix on low speed until moistened. Beat on high for 2 minutes.
- Stir in chocolate and peanut butter chips.
- Pour into prepared 9 X 13in cake pan.
- Sprinkle with goobers, remaining chocolate/peanut butter chips, and reserved crumbly mixture over batter.
- Bake for 40-45 minutes or until tooth pick inserted in cake comes out clean.
- Cool completely.
Nutrition Facts : Calories 537.5, Fat 29.9, SaturatedFat 8.3, Cholesterol 48.5, Sodium 410, Carbohydrate 62.1, Fiber 3.2, Sugar 41.9, Protein 11.1
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT BUTTER GOOEY CAKE
A treat for special occasions. Chocolate cake with peanut butter, Kids will love it, I know adults that love it. Recipe comes courtesy Paula Deen.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
- To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
- Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
- Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
- Serve with whipped cream or ice cream, ENJOY.
Nutrition Facts : Calories 822.3, Fat 49.4, SaturatedFat 21.6, Cholesterol 158.4, Sodium 771.8, Carbohydrate 88.8, Fiber 2.8, Sugar 66.9, Protein 13.9
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