April 29th, 2008 by alice
Tags: Butter, Cookies, Jam, Peanut
INGREDIENTS
- 1/2cupplain flour
- 1/2teaspoonbaking powder
- 3/4cupcreamy peanut butter
- 3dropsvanilla essence
- 1/4cupunsalted butter, at room temperature
- 3/4cupcaster sugar
- 1/4cup softlight brown sugar, packed
- 1largeegg
- strawberry jam
-
FOR THE FROSTING
- 1/4cupicing sugar, plus
- 2tablespoonsicing sugar
- 1 1/2tablespoonsmilk
- 1/4cupcreamy peanut butter
DIRECTIONS
- Pre-heat the oven to 180*C/350*F.Sift together the flour and baking powder and set aside.
- Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined.Add the caster sugar and the brown sugar and beat until smooth.Beat in the egg and vanilla.Stir in the flour mixture to combine.
- Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet.Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie.Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done.Remove from the oven and pan to cool on a wire rack.
- Beat together the ¼ cup of peanut butter and the icing sugar.Beat in the milk a little at a time until it reaches a good consistency for piping.Place into a plastic sandwich bag and squish it all down into one corner.Snip ofa tiny bit of the corner of the bag and pipe the frosting onto the cookies.Enjoy!
Posted in Recipes | No Comments »
April 26th, 2008 by alice
Tags: Awesome, Butter, Chicken, Peanut
INGREDIENTS
- 2teaspoonspeanut butter
- 4skinless chicken breasts
- cooking spray
DIRECTIONS
- Preheat oven to 350°F.
- Place chicken in roasting pan.
- Spread or dab PB on chicken, the whole peice doesn’t have to be covered- can be in spots only, but use as much or as little as desired.
- Pour enough water in pan so bottome doesn’t burn, about 1/2 an inch.
- Lightly spray chicken with cooking spray and cover with foil.
- Bake approximately 1 1/2 hours.
- Serve with anything-can’t go wrong with PB!
Posted in Recipes | No Comments »
April 14th, 2008 by alice
Tags: Butter, Cake, Chocolate, Layer, Peanut
INGREDIENTS
- 1cupbutter, softened
- 2cupssugar
- 3largeeggs
- 1 3/4cupscake flour
- 1 1/4cupscocoa
- 2teaspoonsbaking soda
- 1/2teaspoonbaking powder
- 1/2teaspoonsalt
- 1 1/4cupsbuttermilk
- 1teaspoonvanilla extract
- choppedpeanuts (optional)
-
Chocolate Ganache
- 1cupsemisweet chocolate morsels
- 3tablespoonsheavy whipping cream
-
Peanut Butter Mousse
- 1/2cuppeanut butter morsels
- 1 1/4cupsheavy whipping cream, divided
- 1/2cupchunky peanut butter
- 1/4cupconfectioners’ sugar
-
Rich Chocolate frosting
- 1cupbutter, softened
- 1/4cupcocoa
- 4cupsconfectioners’ sugar
- 3tablespoonsmilk
-
Peanut Butter Ganache
- 1cuppeanut butter morsels
- 3tablespoonsheavy whipping cream
DIRECTIONS
- Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
- In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
- Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
- Pour batter into prepared cake pans. Bake 33 to 38 minute.
- Cool cake in pans on a wire rack 10 minutes.Remove from pans and cool completely on wire rack.
- For chocolate ganache:.
- Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir.Continue microwaving in 30 second intervals until mixture is smooth when stirred.Let cool 10 minutes.
- For peanut butter mousse:.
- Combine morsels and 1/4 cup cream in a microwave-safe bowl.Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred.Stir in peanut butter; let cool.
- In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
- Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form.Fold whipped cream into cooled peanut butter mixture.
- For rich chocolate frosting:.
- In a large bowl, beat butter with an electric mixer until creamy.Gradually beat in cocoa and confections sugar until smooth.
- Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
- For peanut butter ganache:.
- Combine morsels and cream in a microwave-safe bowl.Microwave on high for 30 seconds; stir.Continue microwaving at 30 second intervals until mixture is smooth when stirred.Let cool slightly.
- Spread chocolate ganache evenly over each cake layer.Place 1 cake layer on a serving platter.
- Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake.Top with another cake layer.
- Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
- Top with final cake layer.Spread rich chocolate frosting over top and sides of cake.Drizzle with peanut butter ganache and garnish with peanuts, if desired.
Posted in Recipes | No Comments »
April 7th, 2008 by alice
Tags: Butter, Cake
INGREDIENTS
- 3/4cupbutter
- 1 1/4cupssugar
- 2eggs
- 3/4teaspoonvanilla
- 1/8teaspoonalmond extract
- 2 1/2cups siftedcake flour
- 2 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
- 3/4cupmilk
DIRECTIONS
- Cream butter and sugar.
- Add eggs and beat well.
- Add extracts.
- Add dry ingredients alternatly with milk starting and ending with dry ingredients.
- Pour batter into 2 greased 8″ pans.
- Bake 350 for 30-35 minute.
- Let cool 1o min before removing from pans.
Posted in Recipes | No Comments »
April 1st, 2008 by alice
Tags: Blend, Butter, Cajun, Cob, Corn
INGREDIENTS
- 4tablespoonsbutter, cut into pieces
- 1smallgarlic clove
- 1/8teaspooncayenne pepper
- 1/2teaspoonpaprika
- 1/8teaspoonsalt
- 1/2teaspoondried thyme
- 6earscorn, freshly cooked
DIRECTIONS
- In a food processor, combine all the ingredients, except the corn, and process until smooth.
- Spread the mixture on the hot corn or refrigerate for future use.
Posted in Recipes | No Comments »
