April ’11: Peanut Butter Cake, Peanut Butter Cookies

  • Peanut Butter Cake, with chocolate buttercream
  • Peanut Butter Cookie (GLUTEN-FREE)

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Peanut Butter Cake

with chocolate buttercream

Ingredients:

Unbleached all purpose flour…..………………….2 cups
Sugar…………………………………..…………………….1 cup
Baking soda…………………………..…………………..1/2 teaspoon
Baking powder………………………..…………………1/2 teaspoon
Kosher salt……………………………….……………….1/2 teaspoon
Unsalted butter, softened…………….…………….1 ½ sticks
Milk………………………………………………………….1 cup
Oil………………………………………………..…………..1/4 cup
Chunky peanut butter………………………………..1/2 cup
Large eggs…………………………………………………2
Buttermilk…………………………………………………1 cup
Vanilla extract…………………………………………..1 teaspoon

Directions:

  1. In a large mixing bow with the paddle attachment, (a handheld mixer works fine) mix together the flour, sugar, baking soda and kosher salt.
  2. In a large saucepan, bring the unsalted butter and water to a boil. Remove from the heat and add the oil and peanut butter. Whisk until it is smooth.
  3. On low speed, add the hot peanut butter mixture to the mixing bowl. Mix until combined but be careful not to over mix the batter.
  4. Whisk together the eggs, buttermilk and vanilla extract. Add it to the mixing bowl and mix until combined. Be careful not to over mix the batter.
  5. Pour the batter into a lightly greased jellyroll pan. (10×15 inch) Bake the cake at 350 degrees for 20-30 minutes or until a knife inserted into the cake comes out clean.
  6. Cool the cake completely before frosting with the chocolate buttercream.

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Peanut Butter Cookies (GLUTEN-FREE)

This is why you should always recheck the recipe, especially if you decide to have an early morning baking spree :eek:  I messed up the flour ratio😕 I also learned it the hard way that you should not chill the dough in the fridge, I think the rice flour dries up easily. At least the cookies came out as one piece.  It didn’t break apart and held on well (after I modified the wet ingredients).  I was worried it might end up like some fluffy rice cake balls.  It had a nice crispy crunch just like normal cookies.

Ingredients:

Unsalted butter……………………………..1/2 cup
Brown sugar……………………………………1 cup
Egg…………………………………………….…..1
Chunky peanut butter…………………….1/2 cup
Vanilla……………………………………………1/2 teaspoons
Baking soda……………………………………1/2 teaspoon [I just realized I messed this up and used baking powder instead😯 ]
Xanthum gum…………………………………1/2 teaspoon
Rice flour………………………………………..1 cup
Tapioca starch…………………………………1/4 cup [I accidentally used ½ cup]
Corn starch……………………………………..1/4 cup [I accidentally used ½ cup]

Settings:

375F; 8-10 minutes

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