Peanut Butter Chocolate Chip Pound Cake with PB Glaze

Holy yum!

My sweet, dear friend Amanda (wife of Jordan from the last post) sends me recipes regularly. When this one showed up in my inbox I immediately printed it, and went to work.

It helped that it was Monday afternoon and I knew I could get rid of it at playgroup the next day.

Yes, I have an obsession with PB and chocolate. 80% of the desserts I star/save are pb and chocolate.

I undercooked this one a bit and it sunk in a little, but it was still amazing! (seems even after almost 2 years I still don’t have my oven down!)

Recipe was adapted from RecipeGirl

[Printable Recipe]

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don’t use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/4 cups chocolate chips

1/2 c. peanut butter chips

Directions:

Preheat oven to 325 degrees F.

Grease a tube pan ( I used Wilton Cake Release)

In a medium bowl, mix together flour, baking powder, and salt; set aside.

In mixer, cream together peanut butter and butter.

           

Add sugar and beat for 5 minutes.

Add eggs and vanilla beating until well combined.

Add dry ingredients a little at a time, beating just until incorporated.

Stir in chocolate and PB chips.

Pour batter into prepared tube pan.

Tap it a couple of times on the counter to shake out any hidden air pockets and get the batter level

Bake 1 hour and 20 minutes.

After an hour, check on the cake and make sure it isn’t browning too much- if it is, loosely cover with foil

When a toothpick comes out clean it is finished.

Let cool for 20 mins and then remove from pan and let cool completely.

Ice with glaze once totally cooled

GLAZE:
1 1/2 cups (sifted) powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter ( I actually ran out of creamy, so I used natural chunky and it was fine)
1/2 teaspoon vanilla extract
1/4 cup mini- chocolate chip

Directions: In a medium bowl, mix together powdered sugar, milk, peanut butter and vanilla until smooth.

Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.

Sprinkle chocolate chips on top.

The glaze will set eventually,  I let it set over night, but you could speed it up in the fridge.

 

This was rich and yummy and certainly will be made again.

Chocolate Chip Banana Bread

This recipe is from Matt's old roommate (actually his mom)

Matt loved when Jordan would make this and mentioned wanting it multiple times.

I finally broke down and asked Jordan for the recipe.

It is yummy! Even if I slightly over baked it.

Enjoy!

Chocolate Chip Banana Bread

[Printable Recipe]

Ingredients

1/3 cup vegetable oil

1 1/2 cups mashed ripe bananas

1/2 teaspoon vanilla

3 eggs

2 1/3 cups Bisquick baking mix

1 cup sugar

1/2 cup chopped nuts (optional)

6 oz. chocolate chips

Directions:

Heat oven to 350°.    

Generously grease bottom of loaf pan, 9 x 5 x 3 inches (I used two, though after talking with Jordan, he said it should all fit in one.) 

Mash bananas.

Add in all ingredients(except choc. chips) in mixer bowl and beat vigorously 1 minute.

 

Shake choc. chips in bag with a little bisquick so they don’t sink to the bottom of the batter

Add to bread

Pour into pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. (My oven over cooked it when I did it for 55, I would start checking it around 45 mins next time)

Cool 5 minutes. 

Run knife or metal spatula around sides of loaf, pressing gently to loosen.

remove from pan.

Eat!

 

This bread is so good. I don’t even really like banana bread and I enjoyed his bread. Super easy and super good. It is a must bake again!

O's Birthday cake

I am still decorating cakes. I typically put them on FB and forget to post them here.

My friend from HS contacted me to make her husband's birthday cake. They are big Orioles fans(GO O's)
she sent me to this blog for what she had in mind.

I think he liked it. I am happy with it, except the edge at the bottom that broke off- bummer. 

World Water Day

Hi! I promise I have some yummies coming up for you REALLY soon.

But first, please visit my other blog for a really cool cause!

Then come back soon for some cakes and other desserts.

Black and White Cookies

The boyfriend loves Black and White cookies. So I decided I would make him a batch for Valentine’s Day.
I was pretty nervous because I knew he would have high expectations. I think I did pretty good though!
I really enjoyed them.
I got the recipe from Stephanie Cooks and followed it pretty much the same.
I failed at taking pictures of making the batter and icing. Sorry.
Ingredients for Cookie
[Printable Recipe]
1 1/3 c. flour
1/2 tsp baking soda
1/2 tsp salt
6 tbsp butter, softened
1/2 c. granulated sugar
1/2 tsp vanilla
1 egg
1/3 buttermilk
Directions:
Preheat oven to 350
Mix flour, baking soda and salt in a bowl and set aside.
Beat together butter and sugar with mixer until fluffy, then add egg and vanilla beating until combined.
Mix in flour mixture and buttermilk alternating starting and ending with flour. ( I did 3 flour additions and 2 buttermilk additions)
Pour batter onto lined baking sheet. I made them large, about 1/4 cup of batter.
 
They will puff up, so don’t make them too round.
Bake until buffed and golden. About 15-17 mins.
Allow to cool completely before icing.
Ingredients for Icing:
2 1/4 c. powdered sugar
1 1/2 tbsp light corn syrup
3 tsp lemon juice (I might use a big less next time)
1/2 tsp vanilla
1-3 tablespoon water
1/3 c. cocoa powder
Directions for icing:
Whisk together powdered sugar, corn syrup , lemon juice , vanilla and 1 tbsp water until smooth ( I had to put about 2 tbsp water to get it thin and smooth)
Put half of the icing in another bowl and add cocoa powder and water until same consistency of vanilla icing.
Turn cookies flat side up and ice half with the white and half with the chocolate.

Matt liked. He ate half before I could take my pic!
My icing turned out to be a bit thin, so I had to put on a couple layers. It made a big mess on the counter but it was totally worth it. So good!