Peanut Buddies

When I was little, my mom made "Peanut Buddies" and I used the recipe many times when my kids were young. It involves oats and is delicious, but for this particular recipe I tried a new version, using a recipe from Toll House, but tweaking it a bit. The way these are disappearing, I'd say it was a success. I've got to admit that peanut butter and chocolate are on the top of my list of happy foods.

Peanut Buddies
1 cup natural chunky peanut butter (such as Adam's brand)
1/2 cup unsalted butter
1 1/2 cups brown sugar
3 eggs
2 tsp vanilla
1 cup all-purpose flour
1/4 tsp salt
1 3/4 cups semi-sweet chocolate chips (divided)

Preheat oven to 350ºF

Beat peanut butter and butter in a large bowl until smooth. Beat in sugar, eggs, and vanilla. Add flour, salt and 3/4 cup chocolate chips.

Spread in an ungreased 13 x 9" baking pan and bake for 25 - 30 minutes until lightly browned around the edges. Sprinkle with 1 cup chocolate chips, allow to melt, then spread evenly over the surface. Cool, cut in small squares, and serve.

Triple Chocolate Cupcakes with Berry Icing

I sometimes like to just start making cake, using basic portions from various other recipes, and see what comes of it. This turned out dense and delicious and amazing. It rose beautifully and was a wonderful texture. It's times like this that I'm glad I have a blog to keep track of my recipes! I'll be making this cake again for sure.

Triple Chocolate Cupcakes

First Ingredients:
1 1/2 cubes of butter (2/3 cups), softened
3 eggs
1 1/2 cups sugar
4 oz melted 100% cocoa chocolate bar (cooled)
2 1/2 tsp vanilla
1 1/2 cups buttermilk

Second Ingredients:
2 cups white, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (unsweetened)
1 1/2 cups milk chocolate chips


Preheat oven to 350ºF. Combine First Ingredients in order, beating constantly until smooth. Combine Second Ingredients in a bowl, then add to first ingredients. Mix until smooth. Fill muffin tins to 3/4 full. Bake mini cupcakes for 13 minutes or until done. Bake full sized cupcakes for 35 minutes or until done. Frost with Berry Frosting which is found here. The recipe for berry frosting calls for strawberry preserves, but you can use any kind of berry preserves you like.

Dave's Banana-Filled Birthday Cake

Dave has been having this cake for his birthday ever since he was a kid. Of course, I've updated and improved the recipe over the 23 years we've been married, so it's not exactly the cake his mom used to make ... but don't tell him that ;). It's a sort of Boston Cream Pie, only with slices of bananas in the middle.

Banana-Filled Birthday Cake

Cake:
3 cups flour
2 cups sugar
3 tsp baking powder
1/2 tsp salt
2 cups of butter, softened
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
6 eggs

Combine all ingredients in a bowl but eggs. Beat with electric mixer until smooth. Beat in one egg at a time. Pour batter into greased 10inch tube pan. Bake at 350ºF for 1 hour 15 minutes or until done.


Filling:
1 1/5 cups confectioner's sugar
1/2 cup flour
1 cup milk
3/4 cup salted butter
2 tsp vanilla
3 - 4 bananas

Combine sugar and flour in a small sauce pan. Gradually add milk and stir until smooth. Cook, stirring constantly until thick. Place in a bowl and chill for one hour. Add butter, one tablespoon at a time while beating. Add vanilla. Save bananas for final assembly.


Fudge Frosting:
1 1/4 cups sugar
1 cup cream
5 oz unsweetened chocolate
1/2 cup unsalted butter
1 tsp vanilla

Combine the sugar and cream in a small saucepan and bring to a boil over medium heat. Simmer for 6 minutes. Add the butter and chocolate until melted. Remove from heat and add vanilla. Place in refrigerator and completely cool (at least 2 hours), stirring occasionally while cooling.


Assembly:
Split the cake horizontally, lengthwise and spread the filling over the bottom half. Top with bananas. Replace the top half of the cake and frost with fudge frosting.