So right after I committed to getting back on track, grad school heated up. Once grad school finished, I started getting fit and baking went right out the window. Now, I'm learning to add the baking back in.
Last weekend I made Cooking Lights fabulous Chocolate Walnut Torte. Super easy recipe to follow. It was warm, soft and just chocolatey enough to hit that sweet spot.
Wednesday, December 19, 2012
Monday, August 10, 2009
Peanut-Butter-Chocolate Poundcake
Taken from http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=18869
I skipped the chocolate chips.
INGREDIENTS
Cake
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
1/4 cup creamy peanut butter
1 bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
2 tablespoons chopped peanuts
DIRECTIONS
1. Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2. Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
3. In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
I skipped the chocolate chips.
INGREDIENTS
Cake
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
1/4 cup creamy peanut butter
1 bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
2 tablespoons chopped peanuts
DIRECTIONS
1. Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2. Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
3. In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
Oops and Cannoli Cake with Almond Whip Cream
So, summer got the best of me an my Saturday Night Baking quickly went by the way side. But schools done and the visitors are gone, so it's time to roll out the dough! This past Saturday I started working on Chocolate Cannoli Cake with Almond Whipped Cream. I think it's going to be fabu. I mixed the cannoli filling late Saturday evening and baked the layers yesterday. Tonight I prepared the whipped cream and am about to frost. Stay tuned for the pics!
Sunday, June 7, 2009
Peanut Butter Poundcake
Will add details in A.M.
So I never added details. WOW! This was almost a huge success. Despite my baking passions, I'm still building up my supply closet and have not yet acquired an appropriate tub pan. So I prepared this in my giant cupcake pan. Not the brightest idea I've ever had. Despite an hour in the oven, the cake did not bake through. Fortunately, there were enough cooked portions that tasted absolutely delicious. I served it fondue style with melted peanut butter flavored chocolate. It was incredibly rich and washed down easy with fresh, cold milk. Double Yum! Will do again.
So I never added details. WOW! This was almost a huge success. Despite my baking passions, I'm still building up my supply closet and have not yet acquired an appropriate tub pan. So I prepared this in my giant cupcake pan. Not the brightest idea I've ever had. Despite an hour in the oven, the cake did not bake through. Fortunately, there were enough cooked portions that tasted absolutely delicious. I served it fondue style with melted peanut butter flavored chocolate. It was incredibly rich and washed down easy with fresh, cold milk. Double Yum! Will do again.
Wednesday, May 20, 2009
Sunday, May 17, 2009
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