Peanut Butter Sheet Cake Recipe ~ Noreen's Kitchen
Greetings! Here is a blast from the past for me! I was inspired to make this after watching a video on YouTube that reminded me of the sheet cakes my mom and my ex-husband's grandmother used to make! Those were both chocolate based cakes, but this one TAKES the cake! The peanut butter cake that is!
This one is certainly for the peanut butter lovers out there! You could easily make this a peanut butter and chocolate cake by fixing chocolate frosting with peanut butter cake or vice versa. That would be an amazing taste treat!
This one is really easy and really quick. This will feed at least 16 servings and is great to take to a potluck or picnic because it will feed lots of people and is guaranteed to disappear!
If I had some honey roasted peanuts on hand, I would have scattered some all chopped up on top of this warm frosting. it would add just the right amount of crunchy goodness to this already delicious cake! This is super rich and you don't need a big piece to feel satisfied!
I hope you try this and I hope you love it!
Happy Eating!
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Chocolate Peanut Butter Lava Cake - Pampered Chef Recipe - Adventures in Everyday Cooking
This fantastic recipe is one that everyone should tuck away in their pocket for a quick, delicious, shareable treat! Think BBQs, picnics, potlucks, game nights... and more! It takes 2 minutes to put together and 9 minutes in the microwave before you have this amazing dessert that will be devoured in seconds.
Note: I used sunflower nut butter in this video, but original recipe is for peanut butter.
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Giada De Laurentiis' Stuffed Peanut Butter Cupcakes | Giada At Home | Food Network
Giada uses peanut butter to make rich stuffed cupcakes and frosting!
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
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Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr (includes cooling time)
Active: 30 min
Yield: 12 cupcakes
Ingredients
Filling:
25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
1/4 cup heavy cream
Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 eggs, at room temperature
1/2 cup creamy peanut butter
Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup whole milk, at room temperature
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.
For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.
Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.
Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.
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Giada De Laurentiis' Stuffed Peanut Butter Cupcakes | Giada At Home | Food Network
GLUTEN FREE CHOCOLATE PEANUT BUTTER MUG CAKE #shorts #mugcake
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I'm so excited to share this mug cake recipe series with you! These mug cakes are designed to be easy, super delicious and interchangeable depending on your dietary needs! If you want to use flour, do it! If you'd rather do almond flour, thats amazing! sugar, Splenda? you got it!! Have fun with these!
Any mug cake flavor you want me to try next!? Comment your suggestions below!
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Have you seen my smoothie bowl e-book?! This e-book has 5 of my favorite summer smoothie bowl recipes inside with tips and tricks on how to get a thick smoothie bowl and how to make healthy choices. Here's the linkl!
In this video Nicole Renard shows you how to make a 1 minute chocolate peanut butter mug cake.
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