This is just like the original recipe. they actually look more delicious! good job! This is the original recipe she found @thecakebar
I made the peanut butter cup cupcakes you posted on your blog. I omitted the coffee/instant espresso to make them more kid friendly (they’re for a bake sale). They turned out excellent!!
This cake has black beans in it! What…so cool
Chocolate Peanut butter Cake!
- 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
- 4 eggs
- 1 tablespoon vanilla extract
- 5 tablespoons unsalted butter, or coconut oil
- 3/4 cup cane sugar
- 5 tablespoons special dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350°.
- Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip.
- Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended.
- In a small bowl combine the cocoa powder, baking powder and baking soda.
- In a large bowl, beat the butter/coconut oil until fluffy.
- Add the remaining two eggs and beat well after each egg.
- Beat in the bean mixture.
- Beat in the dry ingredients.
Need more help? Contact me @thecakebar I love to help!
I finally got around to making our first assignment, so hopefully this post will inspire everyone else to get their baking done soon as well.
These are the ingredients I used—you’ll note that I substituted blackberry preserves instead of raspberry jam.
My cookie dough was really dry, which I…
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Peanut Butter Blondies
Makes: 48 blondies / Prep: 20 minutes / Bake: at 350 degrees F for 30 minutes
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 pound packed brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup chopped peanuts
- 1 pound confectioners’ sugar
- 1/2 cup peanut butter
- 1/2 cup shortening
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
- Heat oven to 350 degrees F. Coat two 13 x 9 x 2-inch baking pans with cooking spray.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs, beat 3 minutes more. Add vanilla.
- On low speed, beat in the flour mixture. Stir in the peanuts.
- Divide batter between prepared pans. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Let cool slightly.
- Frosting: Beat confectioners’ sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.
today I told my friend and co-worker that I forgot my money and my lunch - to my delight she went home and with the help of her adorable daughter made me a brown bag lunch! Her daughter even slipped a hand written note inside for me!
I will decipher the note for you - but you must check out the picture of the note!
Hi amy how are you? I hope you like the sandwich. it come with oreos and original Pringles. I can’t wait to see you.
Your friend Samantha
(OMG how cute is this!!!!)
Inside was a peanut butter sandwich made with strawberry jam (YUM), Oreo cookies the golden ones, original pringles chips and a jello pudding snack pack!
Today that lunch tasted like a 4 star restaurant dinner - it was made with so much love and care I just had to share.