How To make Peanut Butter Chocolate Chip Poundcakes
3 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Butter or margarine; room
-temp c Creamy peanut butter 1 c Packed light brown sugar
2 lg Eggs
1 1/4 c Buttermilk
1 ts Vanilla extract
12 oz Semisweet chocolate
-minichips Heat oven to 350 degrees. Lightly grease four 3 1/2 cup mini-loaf pans. Mix flour, baking powder, baking soda and salt. Beat butter, peanut butter and sugar in a large bowl with electric mixer untill pale and fluffy. Beat in eggs one at a time until blended. Beat in buttermilk and vanilla. With mixer on low speed, gradually add flour mixture, mixing just until blended. Stir in chips. Scrape into prepared pans. Bake 35 to 40 minutes or until pick inserted in centers comes out clean. Cool in pans on wire rack 5 minutes. Turn out on rack and cool completely. Store airtight. Makes 4 small loaves. Gift Card: Store: Room temp, 1 week; freezer, 3 months. Juanita BTFF46A -----
How To make Peanut Butter Chocolate Chip Poundcakes's Videos
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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Peanut Butter Chocolate Chip Pound Cake- with yoyomax12
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Pound Cake:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup creamy peanut butter
1/2 cup butter at room temperature
3 cups white granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi sweet or milk)
Glaze:
I doubled this recipe to have lots to cover two cakes, but one recipe will make a nice drizzle on both.
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
In a medium sized bowl combine the flour, salt and baking powder together and set aside.
In a large mixing bowl combine the butter and peanut butter together.
Add the sugar and beat together until light and fluffy.
Add the eggs in and blend until combined.
Blend in the vanilla.
Stir in 1 1/2 cups of chocolate chips with a spoon.
Grease two bundt pans very well.
Spoon half the batter into each of the bundt pans.
Lightly press and smooth out batter in pans to make sure that there are no air pockets.
Bake at 325 F for 1 hour and 20 minutes. Check cake at the hour mark. A toothpick inserted in the center of the cake should come out clean or with just a few moist crumbs.
****NOTES***** I originally tried this recipe by putting the entire recipe into a large bundt pan. It took almost 2 hours to bake to get the center cooked enough and the outside of the cake was almost burned.
Recipe found here:
How to Make Peanut Butter Chocolate Chip Cookies
What goes together better than peanut butter and chocolate? imperialsugar.com. The classic flavor combination of chocolate and peanut butter come together in these Peanut Butter Chocolate Chip Cookies. These soft peanut butter cookies are loaded with chocolate chips and make the perfect dessert or snack with a glass of cold milk. Great for an after-school special treat, a party sweet treat or a homemade edible gift for someone you love. #imperialsugar #dessert #snack #recipe #cookie #peanutbutter #chocolatechip #chocolatechipcookie #peanutbuttercookie
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Flourless Peanut Butter Chocolate Chips Mini Loaf Cakes
These flourless peanut butter chocolate chip mini loaf cakes are the perfect low carb dessert! They're sugar free and gluten free, and they're so delicious no one will ever know they're good for you. These little cakes are moist, fluffy, and packed with flavor.
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Peanut Butter Pound Cake/ Home for the Holidays Collab
Peanut butter pound cake with peanut butter frosting and a chocolate drizzle. Really easy to make and a great dessert for anytime. I hope you enjoy. Ingredients and directions are below, along with all the links of everyone in this, home for the holidays collab.
Christy's Cooking Channel
Cooking With A Little Spice---
Teasers Pleasers --
COCO NOelle---
My Blind Mama's Messy Kitchen--
Two Family Homestead ---
Angie's Pantry--
Sandra's Homespun Life-
Helga's Pennsylvania Cooking & Homestead--- Jewish Apple Cake--
Ingredients and Directions
1 cup room temp softened butter
2 cups sugar
1 cup brown sugar
1/2 cup creamy peanut butter
5 eggs
1 tablespoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk or whipping cream
In your mixer, cream your butter and sugar till fluffy. Add your brown sugar and peanut butter and mix well. add your eggs one at a time mixing well after each addition, then mix in the vanilla.
Sift your dry ingredients. Add a little of your flour mixture alternately with your milk and mix.
Lightly grease and flour a 10 inch tube pan. Pour your pound cake into your pan and bake in your preheated 325 degrees F. for an hour, or until a toothpick inserted comes out clean. Cool completely on a wore rack.
Frosting
4 tablespoons room temp softened butter
1/2 cup creamy peanut butter
Cream these together till blended well.
2 cups powdered sugar
5-6 tablespoons milk
add 1 cup of your powdered sugar along with your milk and mix well. Then add the last cup of your powdered sugar and mix well.
Chocolate Drizzle, optional
Melt around 1/2 cups of chocolate chips
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Chocolate Peanut Butter REESES EXPLOSION CAKE
Hi, Bakers! I'm Crystal, the Cake Lady and with Halloween quickly approaching, it seems like the perfect time to share my recipe for Chocolate Peanut Butter REESES EXPLOSION cake! Since the pandemic may have some not trick-or-treating this year, this may be an especially important time to share an indulgence like this that can be enjoyed at home! We start with layers of Triple Chocolate cake (there are chocolate chips in the batter--yum!), a home made peanut butter icing, drizzle it with chocolate ganache and top it with Reese's Peanut Butter Cups and Reese's Pieces! Talk about mouth watering! There are some other candy combinations I can think of that would be good on top as well--maybe Snickers and M & M's??? What ideas can you come up with? Drop a comment below!
Here is the written recipe:
Triple Chocolate Cake:
-1 Devil's Food Chocolate Cake Mix
-1 5.9 oz box Instant Chocolate Pudding (the Large Box)
-1 cup sour Cream
-1 cup Vegetable Oil
-4 large Eggs
-1/2 cup warm water
-2 cups chocolate chips (whatever kind you prefer)
Pre-heat oven to 350. Coat three or four 8 or 9 inch pans in Baker's Joy. Divide batter among pans. Bake for 25-30 minutes until wooden toothpick comes out clean. Cool Completely.
Peanut Butter Frosting:
-4 Sticks softened salted butter
-2 cups creamy peanut butter
-2 teaspoons Vanilla
-6 cups powdered sugar
-4-5 Tbsp. Milk
First beat butter and peanut butter. Add Vanilla. Gradually add Powdered sugar alternately with milk (You may not need all of the milk).
Spread over Cooled Cake and refrigerate before pouring ganache over it.
Chocolate Ganache:
-1/3 Cup Hot Heavy Whipping Cream
-1/2 cup chocolate chips
Pour hot cream over the chocolate chips and allow to sit for 2 minutes. Whisk the mixture until smooth. If the chips don't dissolve completely you can microwave AT HALF POWER for 15 second intervals and stir until smooth. If the ganache seems too runny, you can let it cool for about 10 minutes before pouring over CHILLED cake. Allow to run over the edges of the cake
Add Leftover peanut butter frosting as swirls on top of cake, leaving enough space to prop a Reese's cup between each swirl. Sprinkle Reese's Pieces in the middle.
Keep Refrigerated.
ENJOY!
Have a Happy Halloween and Happy Baking!