Gourmet Touch: Peanut butter and chocolate make delicious, classic combo
Jul 23, 2013 | 1917 views |  0 comments | 11 11 recommendations | email to a friend | print
No doubt about it. The combination of peanut butter and chocolate makes my taste buds tingle with excitement.

I like peanut butter so much that I can eat it out of the jar and chocolate ... who doesn’t like this popular flavor? Combine the two and it is like a flavor explosion in the mouth.

Recently, I was looking through “Recipes From The Parsonage” by Joan Ross, the wife of a former pastor, when I noticed a Peanut Butter Fudge Cake recipe. Just reading it made my mouth water. I haven’t tried this one yet but I certainly plan to do so soon.

The easy-to-prepare, from-scratch cake layer is baked then spread with crunchy peanut butter while it is still warm. A fudge frosting goes on top of the peanut butter layer. It reminds me of that favorite chocolate candy cup with the peanut butter in the middle.

I seldom share recipes that I haven’t kitchen tested, but Joan is an excellent cook and I just know this cake must be delicious.

If you are not in the mood for cake, you might like the same delicious flavor combo in some cookies. Joan’s Oatmeal Peanut Butter Chocolate Chip Cookies will delight the palates of young and old alike. This recipe makes about 7 dozen cookies. Unless you have a large family, especially several grandchildren and great grandchildren, you might want to cut the recipe in half.

Of course, when the cookies are all gone, you will probably wish you had gone ahead and made the full amount.

PEANUT BUTTER FUDGE CAKE
1 cup butter
4 tablespoons cocoa
1 cup water
1 cup buttermilk
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups crunchy peanut butter

In medium-sized saucepan, combine butter, cocoa, water and buttermilk. Bring to a boil then set aside. Sift sugar, flour and soda in a large mixing bowl. Pour cocoa mixture over sifted ingredients. Mix well with spoon. Stir in eggs and vanilla. Pour into greased 9x13-inch baking pan. Bake at 350 F for 25-35 minutes.

Spread peanut butter over cake while still hot, then add frosting.

Fudge Frosting
½ cup butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 box confectioners’ sugar
1 teaspoon vanilla extract

In medium-sized saucepan, combine butter, cocoa and buttermilk. Bring to a boil. Place powdered sugar and vanilla in mixing bowl. Pour cocoa mixture over and mix well.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
½ cup butter
18 ounces chunky peanut butter
1 ½ cups sugar
1 ½ cups brown sugar
4 eggs
1 teaspoon vanilla
6 cups quick-cooking oats (not instant)
2 ½ teaspoons baking soda
6 ounces semisweet chocolate morsels

Beat butter and peanut butter until fluffy. Gradually add sugars, beating well. Add eggs and vanilla, mixing well. Add oats and baking soda. Stir in chocolate chips.

Drop from spoon onto ungreased cookie sheet, spacing cookies about 2 inches apart. Bake at 350 F for about 9 to 10 minutes. Cool on cookie sheet about 5 minutes. Makes about 7 dozen.

Email Prudence Hilburn at prudencehilburn463@att.net
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