Since I've been pregnant, I really have been slacking on the baking front, especially because the heat in our second floor apartment is stifling. I used to bake a lot - if I got a taste for something, I would make it for myself, save one or two pieces and then send the rest with Kevin to work. So this baking break I've been taking has been affecting more than just me, myself and I.
Kevin's been working the guys on his crew really hard to keep up the past couple weeks - demand is up and his shift is short people, so it's been a struggle, not to mention all the equipment that keeps breaking down and slowing things up. So today I offered to make something for him to bring as a 'thank you' to the people he works with, for working so hard and being supportive, since he is a newly appointed manager. I browsed through my starred recipes and found something perfect - chocolate-y, peanut butter-y, and individually portioned (since there is a guy on the crew with questionable personal hygiene aka "Hands in the Pants Guy"). I haven't been hanging on to this for very long, but boy I'm glad I didn't wait to make it any more!
Peanut Butter Cake
**Made just under 3 doz cupcakes**
1 1/4 cups smooth peanut butter
3/4 cup butter, softened
2 cups brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
Heat oven to 325°.
Original recipe calls for a bundt pan, but I wanted to make cupcakes for the aforementioned reason.
In a large mixing bowl, cream peanut butter, butter and brown sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla.
In a smaller bowl, combine flour, baking powder, baking soda and salt. I sifted them, but I don't think you need to. I also forgot the baking powder (did you know forgetfulness is a symptom of pregnancy?), and if I were to make it again, I would include it, but they don't seem any worse for the wear (excuse me while I like ganache off my fingers...).
Add 1/3 of the dry ingredients along with about 1/2 the buttermilk and slowly beat until well blended. Add another 1/3 and the rest of the buttermilk and repeat. Add the final installation of dry ingredients and beat until smooth.
Pour into the prepared baking pan and bake. Since I did cupcakes, I started at about 15 minutes and checked them, then put them in for a little longer. I ended up at about 22 mins but make sure you are watching them.
Cool in pan for 10 minutes then carefully remove from the pan and invert on a baking rack.
Chocolate Peanut Butter Ganache.
3/4 cup heavy cream
1/4 cup corn syrup
12 oz semisweet chocolate chips
pinch of salt
1/4 cup (or more) creamy peanut butter
In a saucepan, combine the cream and corn syrup. Bring to a simmer, add chocolate and salt, and remove from heat. Whisk until the chocolate is melted and mixture is smooth. Whisk in the peanut butter until well blended.
I made mine in my smallest saucepan and it was plenty big enough. It also meant that the ganache was a little deeper, so I just dipped the cupcakes right in - it made the frosting quick and painless. I packed up the extra ganache in a little Tupperware and sent it to work with Kevin, so they could warm it up and have a little extra if they wanted. The original recipe says to save it and use it as a topping for ice cream or pound cake, if you are looking for more uses.
Please ignore the wonky photography.
I never claimed to have any skills in that department.
