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Smitten kitchen chocolate cake peanut butter

chocolate peanut butter icebox cake - smitten kitche

In a large bowl, beat the peanut butter, vanilla, salt, and sugar until smooth. Beating the whole time, slowly add the heavy cream, one small splash at a time, until the peanut butter cream mixture is loose enough that you can add the rest of the cream without breaking it into clumps 1/2 cup (120 ml) heavy cream. Flaky sea salt, to finish (optional) Make the crust: Heat oven to 350°F (176#176;C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth. Roll it in the granulated sugar to coat, place it on your prepared baking sheet and gently flatten the cookie, just slightly, with your fingers. Repeat with remaining dough

Triple Chocolate Layer Cake - Like Mother, Like Daughter

Chocolate Peanut Butter Glaze In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth Fudgy chocolate peanut butter cake is what chocolate peanut butter lovers' dreams are made of! With 3 layers of super fudgy, brownie-like cake, creamy peanut butter frosting, and a drippy chocolate peanut butter ganache, this cake will blow all of your other birthday cakes away In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into.. Tags : chocolate peanut butter cake smitten kitchen . CAKE Decorating Dessert Tips Quick and Easy Chocolate Peanut Butter Cake Recipe. Quyen Hoang April 29, 2021. A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache. Chocolate peanut butter perfection In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth. Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm

Like two layers of homemade pudding, one lightly salted peanut butter, the other dark chocolate, that together taste like the grown up version of a Reese's peanut butter cup, sandwiched between two layers of crumbled cookie Start with chocolate graham crackers in the bottom of a loaf pan and make a base of the peanut butter cream. Then alternate layers of the chocolate whipped cream and peanut butter cream with more chocolate graham crackers and the ganache. You'll have four layers in total, and the hardest part will be waiting for the cake to set overnight Distribute peanut butter cake filling on top of chocolate layer. Swirl with knife to spread out peanut butter batter. Add remaining chocolate batter to cover peanut butter batter. Bake for 50-60 minutes, until toothpick inserted in cake comes out clean

chocolate peanut butter cheesecake - smitten kitche

  1. ute. Add the powdered sugar in three parts, fully combining after each addition. Finally, add the peanut butter and beat for about 3
  2. Jun 25, 2010 - Alex's birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocola
  3. Instructions Cream butter and sugar. Add eggs, sour cream, vanilla, and peanut butter, and mix well. Add salt and soda, and cocoa, and mix well
  4. Slow Cooker Chocolate Peanut Butter Cake Spicy Southern Kitchen. creamy peanut butter, butter, chocolate cake mix, water, sauce and 5 more. Ooey Gooey Chocolate Peanut Butter Cake. My Baking Addiction. butter, vanilla, eggs, creamy peanut butter, chocolate cake mix and 4 more
  5. Directions Step 1 In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy
  6. Posted in Cakes, Dessert, Holidays Tagged baking, birthday, birthday cake, cafeteria, Cake, Deb Perelman, dessert, desserts, recipe, smitten kitchen, yellow cake Peanut Butter Chocolate Chip Cookies Posted on December 5, 2014 by lalalulu

Smitten Kitchen's Chocolate Peanut Butter Icebox Cake

Chocolate Peanut Butter Fudge Cake Tweaked very minorly from Smitten Kitchen which was adapted from Sky High: Irresistable Triple-Layer Cakes Makes an 8-inch triple-layer cake; serves 12 to 16, I make 2, 9-inch layers and 6 additional cupcakes with the left over batter. 2 cups all-purpose flour 2 1/2 cups suga Chocolate Cake. Heat oven to 350°F. Grease cake pans with butter or spray (no need for flour with this recipe). Line the bottom of the pan with a parchment paper and lightly grease the paper. In the bowl of a stand mixer, whisk together all dry ingredients. On low-speed, add the oil and yogurt, mix to combine This Peanut Butter Fudge Chocolate Cake is incredible. 4 layers of moist chocolate cake covered in a thick rich peanut butter frosting that tastes just like peanut butter fudge. Piped on top is a fabulous simple ganache and a sprinkling of peanuts Published: Apr 20, 2021 · Modified: Apr 20, 2021 · This post may contain affiliate links. This vegan peanut butter chocolate cake is the ultimate plant based treat. Rich and delicious peanut butter cake is topped with a homemade chocolate-peanut butter glaze, for a rich and decadent dessert. Jump to: Say hello to my favourite [ Make the Cake: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter and whisk until smooth. Add the buttermilk, oil, vanilla, and kosher salt. Whisk until smooth andemulsified. 3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. 4

1 ½ cups cake flour, plus more to grease pans. Peanut Butter Crunch (I halved the recipe from the book) ⅓ cup (115g) golden syrup, or corn syrup (I used golden) ⅓ cup (80ml) water 1 cup (200g) granulated sugar 1 cup (240g) smooth peanut butter. Dark Chocolate Swiss Meringue Buttercream ½ cup pasteurised egg whites, or 4 large. Baking, chocolate, cocoa, cream, Desserts, icebox cake, peanut butter, Recipes, smitten kitchen, wafers, whipped cream 1 Comment 26 Sep 2015 Peanut Butter Fudge Ice Cream Cake The chocolate ganache, which you can make perfectly in the microwave (hello, easy), creates a beautiful glossy finish to the exterior of the cake and makes it taste even more like a peanut butter cup (not like Reese's though, like the delicious dark chocolate ones from Trader Joe's)

chocolate peanut butter tart - smitten kitche

  1. s, until thoroughly combined with butter
  2. chocolate peanut butter cake. Recipes. blueberry crumb bars. Recipes. martha's macaroni-and-cheese. Recipes. best chocolate pudding. Recipes. butternut squash and caramelized onion galette. summer recipes celebration cakes picnic season how I stock the smitten kitchen Archive
  3. e, as per usual :] For the cake: 2 cups all-purpose flour 2 1/2 cups sugar 3/4 cup unsweetened cocoa powder, preferably Dutch process 2 teaspoons baking soda 1.
  4. The cake I chose to honor this occasion with was a truly amazing tripe layer Chocolate Cake with Peanut Butter Frosting and a Chocolate Peanut Butter Glaze. I found it on Smitten Kitchen last year and had actually planed on making it for my birthday last November
  5. Smitten Kitchen's Whole Lemon Tart; Chocolate Red Wine Cake; Coffee Cardamom Cake with Bulletproof Frosting; Dark Chocolate Stout Cake with Peanut Butter Frosting. Notes: I took a chance on an odd middle layer (melted peanut butter chips) and loved it BUT it does make a hard layer in the middle of your cake, so you can just use frosting if.

chocolate peanut butter cup cookies - smitten kitche

This chocolate layer cake has a delicious peanut butter cream cheese frosting. It's kind of like a peanut butter cup in cake form. Subscribe for updates! You can't go wrong with PW and Smitten Kitchen as sources Looks delicious! And I love the idea of making a smaller cakeI'm adding 6 cake pans to my wish list 1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 2 Directions. In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack FOR THE BUTTERCREAM. In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds. Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high Method. 1. Preheat the oven to 175 degrees C and prepare three 8-inch cake pans with butter and parchment. 2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Add the oil and sour cream and whisk to blend. Gradually beat in the water

Technically, it's a sour cream-chocolate cake with cream cheese peanut butter frosting and chocolate peanut butter glaze. Not that it matters. Try this recipe, and your mouth will be too filled with delicious chocolate and peanut butter to care. (Tons of gorgeous pics and the recipe on Smitten Kitchen.)-- Elina Shatkin. Photo: Smitten Kitchen Peanut Butter Frosting Taken from Smitten Kitchen Makes about 5 cups 10 ounces cream cheese, at room temperature 1 stick (4 ounces) unsalted butter, at room temperature 5 cups confectioners' sugar, sifted 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn't separate out This entry was posted on September 19, 2008 at 5:56 pm and is filed under food, Travel with tags baking, cake, chocolate, chocolate peanut butter cake, peanut butter, smitten kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar. Bake at 350° for 30-35 minutes or until a toothpick inserted in the. Preheat oven to 350 degrees. Put the cake mix, sour cream and eggs in a bowl and beat with electric mixer on medium until fully combined, about 3-4 minutes. Grease and flour a bundt pan. Put half the batter in the pan. Cut peanut butter cups in quarters and sprinkle them over the batter. Top with remaining batter

Chocolate Cake with Peanut Butter Frosting & Chocolate

Preheat the oven to 350 degrees. Generously butter the bottom and sides of three 8 round cake pans. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper. Whisk together all dry ingredients in a large bowl In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin). Divide the batter evenly among prepared pans

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds. Add the butter and chocolate mixture and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl Instructions. Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray. In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand Chocolate Peanut Butter Cake Smitten Kitchen peanut butter, sugar, salt, light corn syrup, unsweetened cocoa powder and 15 more Chocolate Peanut Butter Cake Beyond Frostin Chocolate Peanut Butter Cake Smitten Kitchen peanut, sour cream, light corn syrup, semisweet chocolate, unsalted butter and 15 more Chocolate Peanut Butter Cake Beyond Frostin For the chocolate-peanut butter ganache: 8 oz semisweet chocolate, coarsely chopped. 3 tbsp smooth peanut butter. 2 tbsp light corn syrup. 1/2 cup half-and-half. Instructions: To make the cake: Preheat the oven to 350 degrees F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray

Fudgy Chocolate Peanut Butter Cake - Smells Like Hom

2/3 c creamy peanut butter; With an electric mixer, beat the cream cheese until light and fluffy. Gradually add the sugar a cup at a time, beating until blended after each addition. Continue to beat on medium speed until light and fluffy, about 3-4 minutes. Add the peanut butter and beat until well blended. Chocolate Peanut Butter Glaze A layered cheesecake, with a chocolate wafer crust and a shiny ganache glaze, adapted from my favorite food blogger, Deb at Smitten Kitchen. Granted, her recipe was a chocolate/coffee cheesecake, but it was simple to adapt by replacing the espresso with a few tablespoons of peanut butter, making for rich and decadent dessert Preheat oven to 350 degrees. Line one giant (11) cookie pan with parchment paper, set aside (I usually just cut out a large circle for the bottom). In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg Grease and flour 2 round 9-inch cake pans. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low Instructions. In a large bowl, whip 1 1/2 cups heavy cream with the powdered sugar until soft peaks form. In a small bowl, stir the peanut butter until soft and creamy and whisk in the remaining 1/2 cup heavy cream. Whisk together until the mixture is light and fluffy. Fold the peanut butter mixture gently into the large bowl of whipped cream.

Party-Trick Peanut Butter Cake Recipe Molly Yeh Food

  1. utes
  2. utes. Set aside. To mix and bake the cake: 1 In a saucepan, melt the butter and chocolate over low heat, stirring with a whisk
  3. s). Or registers 160F on a candy thermometer
  4. To decorate with the Chocolate-Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips
  5. Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray. 2. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed. 3
  6. Instructions. Bake cake mix according to the package instructions in a 9×13 pan. (OR make my Homemade Chocolate Cake baked in a 9×13 pan. While the cake is still hot, poke holes in the cake with the end of a wooden spoon. In a small bowl, combine the sweetened condensed milk and 1/2 cup of peanut butter. Pour over the cake slowly, allowing.

Chicago culinary chat. Home of the Great Neighborhood Restaurant (GNR) award Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly Using a stand mixer or handheld electric mixer on medium high cream the butter until fluffy, about 1 minute. Add sugar and continue to beat on medium until smooth, about 3 minutes. Beat in one egg at a time. Gently stir in yogurt and vanilla, then stir in bananas. Slowly add dry ingredients until just combined

Chocolate Peanut Butter Cake Cake and peanut butter frosting recipes adapted barely from Alisa Huntsman and Peter Wynne's Sky High: Irresistable Triple-Layer Cakes, first seen at Deb Perelman's Smitten Kitchen. Ganache recipe from this cake. Last photo in post modified from the original by Bake, Anything The chewy amaretti cookies that I spotted on Smitten Kitchen look amazing. I'm always looking for ways to incorporate almond paste or marzipan, and this seems perfect. The classic combo of peanut butter and chocolate was featured in Something New is Cooking's Peanut Butter Chocolate Pie. I bet it tastes like a giant Reese's cup! ~Enjoy

chocolate peanut butter cake smitten kitchen Archives

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. 2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour. Using a ice cream scoop fill the muffing liners about 3/4 full with batter. Bake at 350 for about 20 -25 minutes or until golden brown and a toothpick inserted comes out clean May 26, 2015 - Explore Alana Model's board Smitten Kitchen Recipes, followed by 526 people on Pinterest. See more ideas about smitten kitchen, recipes, smitten kitchen recipes Instructions. Preheat oven to 325° F. Grease a 9-inch loaf pan with butter and flour or baking spray. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. In the bowl of a stand mixer or using a hand mixer with a large bowl, cream the butter at medium-high speed until smooth

Nov 3, 2018 - Peanut Butter Filling. See more ideas about peanut butter filling, dessert recipes, peanut butter how to make a peanut butter cookie cake. PREP. Preheat your oven to 350 degrees. Line one giant (11″) cookie pan with parchment paper, then set it aside. WET INGREDIENTS. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes

This peanut butter chocolate ganache drip cake with peanut butter cream cheese frosting is the cake I will make for myself for my birthday every year. It is made from three fudgy chocolate cake layers, a peanut butter-y buttercream, and a chocolate and peanut butter ganache drip. Is it possible to have too much chocolate and peanut butter? Never I decided to go all out for you guys, given that this is my last week in Texas. So it had to be big, it had to be sweet, and there had to be peanut butter in there somewhere. I give you banana bread made into a cake covered with peanut butter frosting and drowned in chocolate sauce. Voilà! The rest of this week is going to be spent packing my life up into boxes and suitcases AGAIN

HI, I'M ERIN. My recipes range from quick & easy all the way to complex & impressive.I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate Nov 27, 2016 - there's nothing wrong with you that two cookies can't fix. See more ideas about smitten kitchen, dessert recipes, cookie recipes

Instructions. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper. In a small bowl, stir together peanut butter and icing sugar together. Spoon out 10 teaspoons of the peanut butter mixture and place on a baking tray. Pop them in the freezer For the Chocolate Cake Layers. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl

Chocolate Peanut Butter Cake Barefeet in the Kitche

Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute When it comes to peanut butter-based recipes, America reigns supreme. Stateside blogs are filled with amazing peanut butter creations, from the sublime to the ridiculous (think double Reese's Peanut Butter Cup stuffed chocolate chip cookies), but after a lot of Googling (and a little drooling) I decided to stick with something that was classic, simple and delicious 1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 2. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Gently whisk How to Make Moist Chocolate Cake with Peanut Butter Icing. Heat oven to 350 degrees F. Coat a 9X13 non-stick baking pan with cooking spray. Set aside. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel

Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Level your cake layers and place one on a cake stand. Spread peanut butter frosting on the first cake layer, then sprinkle half of the chopped Reese's on top Smitten Kitchen Chocolate Cake Peanut Butter Thursday, November 30, 2017. Smitten Kitchen Chocolate Cake Peanut Butter. Chocolate Peanut Butter Cake is rich and creamy, made with cocoa powder and peanut butter We& Read More This item: Nuts 'N More Birthday Cake Peanut Butter Spread, All Natural Keto Snack, Low Carb, Low Sugar, Gluten Free, Non-GMO, High Protein Flavored Nut Butter (16 oz Jar) $12.99 ($0.81/Ounce) In Stock Super Easy Pumpkin Muffins from Cake Mix Thrifty Jinxy. brown sugar, ground cloves, chocolate cake mix, nutmeg, cinnamon and 6 more. Chewy Gingerbread Cookies (from Cake Mix & Cool Whip!) Architecture of a Mom. ground cinnamon, cool whip, yellow cake mix, ground cinnamon and 5 more chocolate ice cream, OREO® Cookies, butter, ice cream, vanilla ice cream Ice Cream Cake Roll Smitten Kitchen large eggs, dark brown sugar, whipped cream, sprinkles, dutch process cocoa and 11 mor

Peanut Butter and Chocolate Graveyard Dirt Cake Kitch

Chocolate peanut butter layer cake; Peanut butter and jelly cake; When I saw this cheesecake over on Smitten Kitchen, I just knew I needed to make it for my birthday. With layers of chocolate cookie crust, rich chocolate fudge, and creamy peanut butter cheesecake, all topped off with a chocolate ganache Eggless Chocolate Cake with Peanut Butter Frosting and Chocolate Glaze I kept surfing the net looking for a different type of frosting for my cake barring the typical butter cream frosting and when i came across a 'Peanut Butter' frosting for a 'Chocolate Cake' topped with a glossy 'Chocolate Glaze' on smitten kitchen, it made me wonder if. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Peanut Butter Frosting: 1/2 cup butter, softened 1 cup creamy peanut butter 3 tablespoons milk, or as needed 2 cups confectioners' sugar Place the butter and peanut butter into a medium bowl, and beat with an electric mixer

Recipe: The Ultimate Peanut Butter Chocolate Icebox Cake

The peanut butter works nicely with the dark chocolate, though I still think this would be amazing using whipped cream spiked with Kahlua. I'll have to give it a try sometime. Baking , chocolate , cocoa , cream , Desserts , icebox cake , peanut butter , Recipes , smitten kitchen , wafers , whipped cream 1 Commen Butter the inside of a 9 springform pan. Set rack in middle of oven and preheat to 350°. In a food processor or blender, grind chocolate graham crackers into fine crumbs Butter and flour two 9 cake pans. In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a separate large bowl of a stand mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Scrape down the sides and bottom then add the eggs, one at a time, beat each until incorporated

Heat oven to 325°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle nuts evenly in bottom of pan. In medium bowl, mix flour, sugar, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and 3/4 cup peanut butter with electric mixer on medium speed until smooth, scraping bowl. In heatproof bowl, melt chocolate and butter together until smooth; set aside. 2. In large bowl, whisk together 1 cup flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In separate bowl, whisk together buttermilk, egg, and egg yolk. 4. Make well in center of dry ingredients

Chocolate Peanut Butter Cake - Sweet SensationsOh, The Places We'll Go: Busted Biscuits and Chocolatesteak sandwiches – smitten kitchen20 Drool-worthy Holiday Cookie Recipes | Sarcastic Cooking

Have you ever wanted a little chocolate cake? Like a literal mini cake that's perfect for two and an easy dessert to whip up for dinner with a friend or cutie Gingerbread Snacking Cake Smitten Kitchen Recipes Gingerbread Cake Smitten Kitchen . Using electric mixer beat eggs and sour cream in another large bowl to blend. Chocolate stout cake smitten kitchen. Add stout chocolate mixture to egg mixture and beat just to combine. Whole wheat chocolate oat cookies. Add stout chocolate mixture to egg In a mixing bowl, add the butter, peanut butter and sugars. Beat with an electric mixer until light and creamy. Beat in the egg with mixer on slow speed. Add the vanilla and half the flour mixture and beat until combined. Using a large metal spoon, mix in the remaining flour and the chocolate chips In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined In a large bowl, beat together butter and peanut butter on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder.Beat until combined. Add egg and vanilla extract and beat until combined. Beat in flour.Add milk, just enough to make dough moist and creamy.Stir in chocolate chips just until incorporated. If necessary, cover and chill dough for 1 hour or until.