Paula Deen's Peanut Butter Cake with Chocolate Buttercream Frosting

Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
½ cup peanut butter
¾ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch round cake pans for about 25 minutes. Do not remove from pan to cool.

Chocolate Buttercream Frosting:
¾ cup butter at room temperature
4 ½ cups powdered sugar
4 ½ tablespoons cocoa powder
6 tablespoons heavy cream
1 ½ teaspoons vanilla extract

Cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.

Tip: If you top the cake with the quartered Reese's Peanut Butter Cups, pop them in the freezer for a while before you chop them up so that they will not melt as you handle them.

Chocolate Peanut Butter Pancakes

1 cup pancake mix, such as Bisquick
1 large egg
1/3 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter

Combine all ingredients except butter in a large bowl, mixing until a smooth batter forms. Use the butter to grease a large nonstick skillet or griddle over medium-high heat. Pour batter in 1/4 cup scoops onto cooking surface. Cook until the tops bubble and the edges begin to firm up. Flip and continue to cook for about 2 minutes, until both sides are golden brown.

Makes 8 medium-size pancakes.

Peanut Butter Chip Brownie Cups

Don't count this recipe out just because I accidentally overbaked these for Life Group last night (sorry). A subsequent batch (and a more watchful eye) has proved that these can be super yummy!

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa powder
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10 oz.) Reese's Peanut Butter Chips, divided

Preheat oven to 350 degrees. Line approximately 15 muffin cups with paper or foil baking cups.

Place butter in a large microwave-safe bowl and heat until melted. Combine with sugar and vanilla. Add eggs and beat well. Add cocoa and beat well. Add flour, baking powder, and salt. Beat all ingredients until well blended. Stir in 1 1/3 cups peanut butter chips. Set 1/3 of the chips aside. Divide batter evenly into muffin cups.* Sprinkle with remaining chips. Bake 25-30 minutes or until surface is firm. Cool completely in pan or on wire rack.

Makes approximately 15-16 brownie cups.

*I used a mini ice cream scoop and I used a little more than 1.5 scoops per muffin cup.

Triple Layer Peanut Butter Brownies

This recipe is from the Kraft Food and Family magazine:

1 pkg. brownie mix prepared in 13x9 pan
1 cup cold milk
1 pkg. Vanilla-flavored instant pudding (3.4 oz.)
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups whipped topping (frozen - do not thaw)
3 squares semi-sweet baking chocolate
1/2 cup dry roasted peanuts (optional)

Whisk milk and pudding for 2 minutes while brownies are cooling. Add peanut butter and sugar. Mix well. Cover and refrigerate until brownies are completely cooled. Spread pudding mixture over brownies. Microwave whipped topping and chocolate on High for 1 minute, stirring after 30 seconds. Spread over pudding. Sprinkle with nuts (optional). Refrigerate for 1 hour and regfrigerate any leftovers.

Makes 24 servings.

PEANUT BUTTER & FUDGE BROWNIES

The recipe is actually called: Peanut Butter and Fudge Brownies with Salted Peanuts (but I made them without the peanuts) I will add my modifications in lavendar.

3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped (I used 12 oz. of semisweet chocolate chips)
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour (I used an extra teaspoon or so of flour to balance the extra chocolate)
1 cup roasted salted peanuts, coarsely chopped (I used 1 cup of chocolate chips instead)

Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned) (I used smooth peanut butter)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (again, I used chocolate chips - no chopping!!)

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.

Do ahead Can be made 1 day ahead. Cover and keep chilled. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Bon Appétit
January 2007
Dorie Greenspan
http://www.epicurious.com/recipes/food/views/236893