Posts tagged ‘baking’
What do you do when you have multiple bananas that look like this?
How about call a friend with it?
Ya, maybe not. It kept dropping my calls…
Okay, next idea… Make banana bread with those “ugly,” brown bananas!
And not just any banana bread. Make my healthified healthy banana bread. Yes, it’s two times the healthy! I healthified (yes, it’s a word…) a recipe for healthy Banana-Oatmeal Bread from Cooking Light.
I took the original recipe, cut the sugar in half (1 cup became 1/2 cup) and replaced the 7 tbsp of oil with a pureed apple. You could also use 7 tbsp apple sauce. The rest of the recipe and instructions stayed the same, except I did bake the bread for not as long as original recipe called for (55mins instead of 70min). It was sort of an experiment and I wasn’t sure what to expect, but the bread came out great!
The result was a slightly sweet, moist bread that was dense but not oily and had a nice bite to it, thanks to the oatmeal. I’m not a fan of super sweet or oily sweet-breads, so this bread is great for me. It doesn’t taste overly healthy either. My family loved it, too!
Need serving suggestions? For breakfast, schmear it with peanut butter and top with banana slices. Stick it in the toaster (oven) for a crispy, gooey treat. Follow my lead, and top it with vanilla ice cream, peanut butter chips and chocolate chips for a simple but special dessert. Microwave it for maybe half a minute to up the amazingness… or just snag a piece straight out of the oven. I won’t tell.
I believe this recipe would make wonderful muffins.
The yellow banana below dreams of the day it’s mature and ripe enough to be made into banana bread.
But for now, that banana is “enjoying” its life as my bright yellow bananaphone…
Question: What is your favorite type of bread?
My favorite sweet bread is banana with chocolate chips and peanut butter, either inside or on top. My favorite “regular” breads are grainy breads and wheat baguette with dried fruit and nuts in it.
Sorry this is such last minute notice, but I wanted to let you know that due to summer plans, my posting will be very infrequent and irregular up through August. I am leaving today to work as a camp counselor at an overnight summer camp, where internet and phone service will be very limited. I’ll be sure to take lots of photos (especially of food, since food at camp rocks!) and I’ll try to post when I can. I’ll be back to my regular, weekly posts at the end of August. Thanks for baring (is that the correct spelling for the use? haha) with me, and I hope you’ll continue reading my blog!! I’ll miss
stalking reading all of your lovely blogs, too.
One of the many reasons I love baking is being able to share my creations with those I love, my friends and family, and spread the love. So, when my bestie, Eliza (who is still in school – poor her!), invited me to celebrate her birthday with her at college, I jumped at the chance to bake her a cake.
Eliza and I have a lot in common. For one, we both love peanut butter and chocolate, especially in the form of Reese’s Peanut Butter Cup! That’s why her cake of choice was a Peanut Butter Chocolate Cheesecake.
Since I also made a second cheesecake (White Chocolate Raspberry – recipe to come!), I wanted an easy recipe that didn’t require too many ingredients. After some research, I compiled this recipe from a few difference sources (listed below). What I created was a rich, flavorful cheesecake filled with yummy peanut butter cream cheese filling and topped with chocolate ganache and peanut butter frosting. It’s like a Reese’s cup in cheesecake form!
Peanut Butter Chocolate Cheesecake
- Homemade or store-bought graham or Oreo crust (9 inch) – I used Ready Crust Reduced Fat Graham crust because I couldn’t find an Oreo crust and buying a crust saved me time.
Peanut Butter Filling
- 12 oz cream cheese, at room temp – I used 4 oz Neufchatel (1/3 Less Fat Cream Cheese) and 8 oz nonfat cream cheese.
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 4 oz semisweet chocolate, chopped – I used chocolate chips
- 1 tbsp butter
- 1/2 cup heavy cream
Peanut Butter Frosting
- 1/6 cup smooth peanut butter
- 3/2 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 tbsp cup milk (plus more to achieve desired consistency)
Any additional decorations – I used semisweet chocolate chips and a Reese’s cup
Preheat oven to 350F degrees.
For the peanut butter cheesecake filling…
Reduce the speed to low and add eggs one at a time, beating until combined after each addition.
Pour filling over crust.
Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 35-40 minutes.
The edges of mine browned a bit because my oven doesn’t bake very evenly (and I forgot to turn the cake half-way through baking). Yours don’t need to be browned like mine.
While cooling, the raised, “puffy” cheesecake filling sunk in a bit. This is normal. After cooling, it looked like this:
For the chocolate topping…
Pour the chocolate evenly over the tart. Do so slowly, so the chocolate doesn’t pour over the sides.
Refrigerate until set, at least 4 hours or overnight.
Using the amounts outlined in the ingredients, follow the instructions for the frosting from my Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting recipe.
Decorate as you wish. Be creative! I used the frosting, semisweet chocolate chips, and a Reese’s Cup.
This slice is 1/16 of the cake.
I hope you enjoyed this recipe. Please leave a comment. I love hearing from you! If you try this recipe, tell me how it goes.
Question: What is your favorite type and flavor of cake?
My favorite “traditional” cake is probably moist chocolate cake with raspberry filling and lots of chocolate frosting. I am also a huge believe in the power of sprinkles. Sprinkles make anything better! My favorite flavor of cheesecake is, you guessed it, peanut butter and chocolate!
I’m in love… with a cupcake!
Who needs men when I have chocolate and peanut butter, my two of my favorite things? As soon as I found this recipe on Sweet Tooth Sweet Life, I knew I had to make these cupcakes asap. Once you finish reading this (and drooling a lot), I know you will want to make them, too!
These are absolutely one of the best cupcakes I’ve ever had or made. Chocolate cupcake + hidden Reese’s surprise + PB frosting + more Reese’s = foodgasm x 100!
So, without further ado, the recipe…
Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting
Adapted from Sweet Tooth Sweet Life
Makes 24 cupcakes
- 1 box Devil’s Food cake mix
- 1-1/4 cup water
- 1/2 cup applesauce (or oil)
- 3 eggs
- 1 small bag small Reese’s peanut butter cups, unwrapped
- 1/3 cup smooth natural peanut butter
- 3 cups powdered sugar
- 1-1/2 tsp. vanilla extract
- 1/4 cup milk (plus more to achieve desired consistency)
- If you are allergic to peanuts (or don’t like them), feel free to sub in another nut butter or sunflower seed butter.
- If needed, you can sub in another candy, like Hersey’s Kisses or another candy cup, for the Reese’s.
- Using apple sauce instead of the oil called for by the baking mix is a great way to cut extra fat. In this case, it worked super well and the cupcake was still moist. Score!
- To “healthify” the cupcakes even more, smear on some pure (pea)nut butter instead of the frosting.
Mix the cake mix, water, apple sauce, and eggs. This should take about 2 minutes on medium speed with an electric mixer.
Put liners into a muffin/cupcake pans and fill 2/3 the way full with batter.
Bake according to directions on package. My box says 350 degrees for 18-20 minutes. It took me about 16-18 minutes since I used apple sauce. Remember: if the baking time is for a full cake, the actual time for these cupcakes will be shorter since they are smaller, so keep an eye on them.
Let cupcakes cool for about 10 minutes. While you wait, take 24 of these lovely bits and unwrap them.
Gently press an upside down Reese’s cup (fattest part on top) into the center of the cupcakes. Make sure the cupcakes are still slightly warm, so this can be done easily, but not too warm, so the Reese’s cups don’t melt completely.
Now comes the hard part, letting the cupcakes cool. I know it’s hard to resist a warm cupcake, but trust me, it’s worth the wait. Among other reasons, it’s easier to ice the cupcakes when the chocolate isn’t melty.
But I won’t blame you if you sneak a warm cupcake. 😉
Once the cupcakes have cooled, it’s time to make the peanut butter icing, aka icing of the PB gods.
Frosting: Blend the PB, powdered sugar, and vanilla (in the amounts from the frosting ingredient list). Add the milk and mix on medium speed until smooth and creamy. If needed, add a bit more milk at a time to reach the desired consistency.
This is a great frosting that can be used for all sorts of recipes!
If you like to keep things simple, use a knife to frost the cupcakes. If you like to be fancy, you can use a pastry bag. If you are somewhere in between and like easy clean up (like me), put all the frosting in a medium-sized plastic bag and cut a small piece off of one the bottom corners. Squeeze out the contents slowly as you make whatever frosting form or design you desire.
Now, frost to your heart’s content!! Be creative with it!
Little swirls of heaven!
If you so desire (and why wouldn’t you?), use remaining/extra Reese’s cups as extra toppings. Cut one in half, and top each cupcake with either one or two halves.
That looks absolutely divine!
Since I made these cupcakes for a potluck I attended, I transferred the cupcakes to baking pans for easy transportation!
And there you have it: chocolate PB cup cupcakes with PB frosting!
You’re welcome. 😉
Now go out and make them. I demand you!
… And feel free to ship me some (since I’m back at school with no oven). 😉
Question: What is your favorite kind of cupcake or cake?