Find out how to make a rainbow cake out of multi-coloured buttercream flowers on this Eggless Chocolate Cake with Peanut Butter Frosting.Read More
Classic chocolate cupcakes filled with sticky, salted caramel sauce and topped with fluffy peanut butter buttercream - what more could you want? How about an extra drizzle of caramel sauce and a shower of chopped candy bar? Okay, now we are talking!Read More
I've been out of school for a nearly a decade now, but I can feel summer ending around me. Funny enough, the only student in our house is actually ending school as everyone else starts this season. After nearly three years, my husband is about to pick up another BA and head back into the workforce. Instead of back to school, he will be going back to work. In fact, today is his first day as a game programmer at one of the city's top video game production studios!
While his part-time student status was perfect for this first half-year of parenthood and we will certainly miss him, I AM SO PROUD OF HIM!! Seriously though, not only am I so proud that he landed this awesome job, but I am proud of his bravery for quitting a career he did not love, committing to going back to school at age 29, and going after his dream. And now he will be making video games for a living! How cool is that?!?! Go Brett!
I designed this cake in the spirit of "Back to School" season. And what more appropriate for heading back to class than a Peanut Butter and Jelly Cake? As an adult, I’ve tried to refine this nostalgic treat with toasted whole grain braid, natural almond butter, and small-batch jam, but there is really nothing quite like the original. It's funny, Brett brought home to most basic loaf of sliced white bread the other day to give to Baby Huff and I snuck a piece or two. I must admit, it was really good! lol. I guess you can't beat the classic kind of PB&J with squishy white bread. creamy peanut butter and sweet, gloppy jelly that oozes with every bite after all...
So instead of trying to re-invent a tried-and-true classic using my artisan or rustic bread, I decided to turn those signature flavors into a cake! Rather than peanut butter frosting made from a more classic, American-style buttercream (the powdered sugar and butter kind), I incorporated peanut butter into a brown sugar meringue-based buttercream. You guys - it is soooo good! It takes just like honey roasted peanuts. I also packed more peanut butter into the cake batter itself and paired it all with classic, seedless strawberry jam. Doesn't it look so pretty and glass-like spread on top of the cake? Garnish with extra peanut, because who doesn't love a little crunch.
Head on over to The Cake Blog to get the recipe.
The other day, the husband and I were having some serious cravings for iced sugar cookies. I have no idea what brought on this craving, but it was Sunday afternoon, and we both could use a break from all the cake in our house. While I mentally went thru the recipe and what ingredients were left in the regenerator after a marathon week of baking cakes, the idea of sugar cookies seemed a bit much. Do I really want make dough that needs to chill? Roll and cut it out with cute cookie cutters? And then make icing? No, not really. I'll save that for Christmas...
My husband Brett always teases me that I can't just follow a recipe or make anything simple. I am always trying to put a spin on anything from basic Chocolate Chip Cookies to Buttermilk Pancakes, even when the original recipes are already awesome. Guilty as charged.
So when he requested just "regular" cookies, I tried my best to stick to it. We only had leftover egg yolks from making Swiss Meringue Buttercream, and no whole eggs. With that slight handicap in mind, I stumbled on this Almond Snickerdoodle recipe. Of course I had to make a few minor tweaks to make them my own Peanut Butter Snickerdoodles, but nobody was complaining at this house. Extra large, soft and chewy, but not cake-like, these cookies were truly delicious. I think it was the bit of rich, cream cheese and smooth peanut butter that did the trick - not to mention the cinnamon sugar "crust." Perfect for enjoying on a rainy Sunday evening at home.
Recipe adapted from My Recipes.
Sometimes you just gotta amuse all of your loves at once and go eclectic. If you took a look at my closet, decor, and even props it would be pretty hard for anyone to pinpoint my style or era in which I live (or wish to live) in. With fashion, I love to indulge my feminine side with pearls, funky inherited jewels, and ruffle details while mixing in tailored jackets, dark denim, and military-style pieces. As you can see from a lot of my photos, my sweets and savories can be found on a mix of vintage silver and Crate and Barrel dishes from our wedding registry. In fact, I just spent the afternoon walking up and down Main Street (yes, literally Main Street) going in and out of antique and local boutique stores trying to find accessories to compliment my West Elm and Ikea-esque apartment.
When it comes to the kitchen, my cooking and baking style is typically defined by giving classics a new twist. I enjoy infusing unexpected flavors together and using local ingredients to update old favorites. For this latest creation, I decided to mix comfort food flavors with classic pastry. When I think of Parisian desserts, flavors like pistachio, raspberry, and rose come to mind. Even almond and apricot- but hardly peanut butter or banana. Not today though.
I found an amazing new product in the local section of my grocery store: Dark Chocolate and Banana flavored Peanut Butter. Whoa. Definitely going in the cart. If anything, I could totally eat right out of the jar. Of course a million ideas popped into my head on how I could use these flavors in new recipes. For daily purposes, I use this peanut butter on toast and in smoothies. But for more fanciful fare, the filing for French macarons. Dark chocolate and peanut butter banana macarons are the perfect blend of nostalgic, whimsical flavors and French pastry.