Monday, February 14, 2011

Raspberry Sauce

An easy, thin raspberry (or almost any berry) sauce which would be a beautiful sauce for a plate with cheesecake, pudding, or other desserts such as panna cotta.

Raspberry Sauce

1 pint raspberries
1/4 cup sugar
2 teaspoons lemon juice

  1. Put all ingredients into a saucpan. 
  2. Cook and mash with a spoon until the mixture is soft and just begins to boil. 
  3. Press mixture through a fine sieve or cheesecloth-lined strainer. 
  4. Cool if using with dessert.

Makes about 1 cup.

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Peanut butter balls aka buckeyes

The candy that looks like a nut, reminds you of a college football team and tastes amazing.

2 cups creamy peanut butter
1/4 cup unsalted butter*, room temperature
1/4 tsp salt
1/2 tsp vanilla extract
2 - 2 1/2 cups powdered sugar

Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped
2 tablespoons shortening

  1. Line a baking sheet with parchment paper. Put peanut butter, unsalted butter and salt in a medium to large microwaveable bowl. Heat in the microwave for about one minute in 20 second increments or until just soft. Stir in the vanilla extract and powdered sugar and mix until it has the consistency of a dough (add more sugar if necessary).
  2. Roll the dough into 1 inch round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
Chocolate Coating:
  1. Melt the chocolate and shortening in a double boiler over simmering water. Dip the balls in the melted chocolate, one at a time; making sure the entire ball is coated with chocolate. 
  2. With two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set.
Store in an airtight container for up to two weeks.

If you want to make Buckeyes: place a toothpick into each peanut butter ball and one ball at a time, dip into the melted chocolate, leaving the top quarter of each ball showing the peanut butter.

Makes about 40 pieces, depending on size.

*to make vegan use a butter substitute
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Molten Chocolate Cake with Peanut Butter Filling

This recipe is a peanut butter variation of a chocolate lava cake.  Recipe (and picture) source is enjoy.

Molten Chocolate Cake 
with Peanut Butter Filling

1 stick plus 1 tbsp unsalted butter, plus melted butter for brushing
1 tbsp unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tbsp creamy peanut butter
1 tbsp confectioners' sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt

  1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
  2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  3. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
  4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
  5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
  6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

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Peanut butter Cream Cheese Frosting & Chocolate Mocha Cream Cheese Icing (2 recipes)

picture taken from because my portfolio pic is missing, will replace with my own once I have had a chance to make this again.

These yummy cream cheese frosting's are perfect for the "Knock Your Socks Off" Chocolate Peanut Butter Cake!

Peanut Butter Cream Cheese Frosting

1/2 cup creamy peanut butter
1/4 cup whipping cream
1 tsp vanilla
1 package (8 ounce) cream cheese, softened
4 cups powdered sugar

Beat peanut butter, whipping cream, vanilla, and cream cheese in medium bowl on medium speed until fluffy. Gradually beat in powdered sugar on low speed until smooth.
This recipe will frost the top of 4 layers.
 once again not my picture...

Chocolate Mocha Cream Cheese Icing

1/4 cup butter or margarine, softened
2 tbsp whipping cream
1 1/2 tsp coffee flavored liqueur, coffee or water
1/4 package (4 ounces) cream cheese, softened
1/4 cup baking cocoa
1 1/2 tsp instant coffee (dry), if desired
1 3/4 cup powdered sugar

Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy, gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.

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"Knock Your Socks Off" Chocolate Peanut butter Cake

Please note this picture is not mine, it is from SUGARLAWS. 
Since my portfolio from back then is missing I found the closest looking cake I could from google search; aside from the pre-made cake from Sarah-Lee, which actually looks excactly like the cake minus a layer but I dont feel like getting sued so I didnt use that one.

I was recently asked to post some peanut butter cake recipes for their sweetie on Valentines day. The recipe is one we were requested to make quite frequently because of how great the cake tastes! This one should certainly "knock your socks off".

"Knock Your Socks Off" 
Chocolate Peanut butter Cake

1 3/4 cups all-purpose flour or 2 cups cake flour
2/3 cup baking cocoa
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
1 cup buttermilk
1/2 cup cold coffee (or water)
1 cup peanut butter chips
1/2 cup coffee-flavored liqueur*, cold coffee or water

Peanut Butter Cream Cheese Frosting (recipe in next post)
1 package (14 oz.) one-inch peanut butter cup candies, coarsely chopped
Chocolate Mocha Cream Cheese Icing (recipe follows)
1 cup finely chopped peanuts

*you can substitute Coffee-flavored coffee/Italian soda syrup in place of the coffee liqueur.


  1. Heat oven to 350*f. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour. 
  2. Mix flour, cocoa, baking soda and salt; set aside. Beat sugar, shortening, eggs, and vanilla in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in buttermilk and coffee. Gradually beat in flour mixture, beating after each addition until smooth. Stir in peanut butter chips. Pour into pans.
  3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Cut each cake horizontally to make 2 layers (mark side of cake with toothpicks and cut with a long, serrated knife.) Drizzle 2 tablespoons of the liqueur over cut side of each layer.
  4. Place 1 layer, cut side up, on serving plate.  Spread with 1/4 of the peanut butter cream cheese frosting to within 1/4 inch of the edge. Sprinkle with 1/4 of the peanut butter cups. Repeat with remaining layers, placing second and top layers cut side down. Frost the side of the cake with chocolate mocha cream cheese icing. Press peanuts onto the side of the cake. Top with remaining peanut butter cups. Store covered in refrigerator.

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