Peanut Butter Gooey Cake

This peanut butter filling is absolutely AMAZING. I swear if I ended up stranded on a desert island and had only one thing to eat the rest of my life it would be this filling.  Ok, so that isn't realistic I'd probably eat coconuts or something on a desert island but still a girl can dream right!  This filling is so rich and creamy that I honestly have trouble pouring it into the prepared pan to bake it because I could just spoon it into my mouth instead.  Which is why I rarely make this recipe because it is just too good to have one piece!  I've been making this recipe for a year or so now and have tried a few other gooey cake flavors but this is by far my favorite one.  It is a Paula Deen recipe and can't really remember if I got it from Food Network or one of my many Paula Deen cookbooks but it is a must try! 

Peanut Butter Gooey Cake

Crust:

1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, room temp.
1 c. creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer or whisk attachment of your mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  To make the filling: In a large bowl or your mixer with the paddle attachment beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.   Allow to cool completely before cutting.  I like to put parchment paper or aluminum foil in the bottom of my pan so once it is cooled I can remove it completely to slice.

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Lamb Around
Sweet as Sugar Cookies
At Home with Haley
The charm of home
Foodie Friday
Well Seasoned Life
Delightfully Dowling
Debbie debbie doos
Eating in Winnipeg
This Chick Cooks
Sugar and Dots

Cake Batter Pancakes

Last week on Whisking Wednesdays Sweet Luvin in the Kitchen linked up a cake batter pancake recipe.  The second I saw it I was drooling!  So I went out today to pick up the boxed cake mix to make this since I don't normally have that kind of thing on hand.  I don't think I've actually bought or used a box cake mix in years.  This was so totally worth it and made me so happy I went out and bought that cake mix.  I bought funfetti cake mix since it already has sprinkles in it and then just bought some extra sprinkles to sprinkle over the top.  It was amazing!  I definitely will be making this again and again!  I made just a few minor modifications to the recipe went I threw it together today.  I seem to just start throwing things into a bowl and write it down later what I did.  I'm not overly big on measuring at times!  So this recipe is definitely worth trying, it won't disappoint.  

Cake Batter Pancakes

1 c. all-purpose flour
1/2 c. yellow cake mix
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tbsp. vegetable oil
1 1/2 c. buttermilk
1 tsp. vanilla extract

Combine flour, cake mix, sugar, baking powder, baking soda and salt in a bowl and whisk to combine. Add eggs, oil, buttermilk and vanilla and whisk until just barely combined, allowing lumps to remain, don't overmix.  You want the batter to be just like regular pancake batter, add more milk if it is too thick.  Allow the batter to rest 10 minutes.  Pour onto hot griddle by 1/4 c. measuring cup.  You can add sprinkle to your batter if you wish.  Cook each pancake until you see bubbles starting to form on top and then flip and cook on the other side for a few minutes.  Top with syrup and more sprinkles.

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A Creative Princess
Lamb Around
Sweet as Sugar Cookies
Paisley Passions
The Girl Creative
Larks Country Heart
Something Swanky
Well Seasoned Life
The Sweet Detail

Nana's Chocolate Peanut Butter Fudge

Fudge, fudge, fudge oh how I love thee! I realized when I woke up today that I have about a week left in my house before the movers pack us up and we move to Japan and live in a hotel for a few months before we get all of our stuff from the states.  That means no kitchen for me!  The horror!  So I decided I needed to make a couple of my favorite desserts.  So, today I made fudge.  It is the same fudge my mother made for me as a child and her mother made for her.  Well, I tweaked it a bit despite my mother's protests.  I usually add pecans to half of the batch as a I love pecans and leave the other half plain. This fudge is super rich and just divine!

Nana's Chocolate Peanut Butter Fudge

2 3/4 c. sugar

3/4 c. cocoa powder

6 tbsp. butter (3 + 3 tbsp.)

1 c. half-and-half

1 tbsp. corn syrup

1 tbsp. vanilla extract

¼ c. peanut butter

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 3 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter, vanilla and peanut butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to roughly 130 degrees. Mix until well-blended and the shiny texture becomes matte, about 3 minutes. Pour into the prepared pan quickly as it will start to set. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.  If adding nuts you can add in when you start to stir or add to the top once you pour it into your pan to cool. 

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Sweet as Sugar Cookies
Larks Country Heart 

At Home with Haley

Homemade Pizza Dough

We make pizza in our house about once a week.  I love pizza but the delivery around here is just terrible plus I think I've spoiled everyone with making homemade dough all the time.  This recipe makes 2 large pizzas and you can do it thin crust or thick crust, whichever you prefer.  It also keeps well for a few days in the fridge or you can freeze half of it for later use too.  Just defrost to room temperature before using.

Basic Pizza Dough:

1 package active dry yeast (2 ¼ tsp.)

1 tsp. sugar

1 c. warm water

2 tsp. salt

2 tbsp. Extra-virgin olive oil

3 c. flour, plus more for dusting

Add yeast and sugar to warm water and let stand 5 minutes.  Add flour and salt to food processor. Add oil to yeast mixture, stir and then slowly pour into flour mixture in food processor.  Use plastic blade on food processor.  Once dough ball forms, knead a few times onto lightly floured surface.  Place in well oiled bowl and let rise 1 hour.   Divide in half and cover the half you aren't working with.  Place flour on your work surface and roll out the dough into a large circle.  I like to tuck my edges under to form the crust.  I then poke holes with a fork to prevent bubbles and I always bake on a preheated baking stone at 500 degrees.  (Makes 2 large pizzas)

Peanut Butter & Jelly Pancakes

I love doing pancakes on the weekends and am always trying new things with them so we don't have the same buttermilk pancake every weekend, though there certainly isn't anything wrong with a regular buttermilk pancake!  These are a peanut butter pancake with a blueberry syrup.  Instead of actually making the syrup you could always throw some of your favorite jelly into a saucepan with maple syrup and use that instead and it would still be awesome.   


Peanut Butter & Jelly Pancakes

1 1/2 c.  all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
2 egg
1 2/3 c. buttermilk
3/4 c. melted creamy peanut butter
4 tbsp. oil
4 tbsp. butter

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes.  Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.

Blueberry Syrup:

2 pints fresh blueberries
1 c. sugar
1 c.  water
1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blueberries as they cook.   Serve warm

Pumpkin Donut Holes

Every time we go to the store my daughter eyeballs the donuts case.  But instead of always asking for one now she sees them and always says, "Oh, mom when we get home can you make donuts".  This is a quick easy cake donuts recipe that we make frequently.  I really like using the pumpkin, the flavor is just amazing!  Because this is a cake donut recipe there is no rising required, you can whip up an entire batch in about 30 minutes. 

Pumpkin Donut Holes

Vegetable oil, for frying

3 3/4 c. all-purpose flour

1 1/4 c. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon
2 tsp. pumpkin pie spice

1 tsp.salt

2 large eggs, lightly beaten

1 egg yolk

1/3 c. buttermilk

3/4 c. canned pumpkin puree

3 tbsp. melted salted butter

1/2 tsp. vanilla extract

Preheat oil in a large Dutch oven to 375 degrees. Whisk dry ingredients together in a large bowl.Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and vanilla extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very very sticky. Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Use a (roughly) 3/4-inch cutter and cut the holes and roll into balls. Gather scraps and re-roll. Continue cutting out donut holes. Fry donuts, in hot oil, until golden brown and crisp, approximately 3 minutes per side. Drain on wire rack over sheet tray to cool. Once cool, dust with cinnamon sugar, if desired, or dip into the Glaze.

Glaze:

3 c.  powdered sugar

1/4 tsp. vanilla extract

1/2 c. milk

In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Whisking Wednesdays #4

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Welcome to Whisking Wednesdays!

I'm a bit late today getting this started as we had ourselves a little mini vacation at an indoor waterpark here and are just getting home.  Too much fun!  Both my little ones had an amazing time and my 3 year old claimed she wanted to live there forever!

So the top three from last week's Whisking Wednesday are the following.  Thank you all for visiting and sharing your recipes!    

#1

Sweet Luvin in the Kitchen 

Cake Batter Pancakes

YUM!  I mean pancakes that also taste like birthday cake.  This sounds unbelievable and I can't wait to try it!

#2
Eating in Winnipeg
Rocky Road Fudge Bar

I love chocolate and these look amazing.  

#3
Well Seasoned Life
Red Rice

I'm from South Carolina so once I saw this recipe, and the fact that this was inspired from a vacation from South Carolina, I was in love!  

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This weeks theme is going to be just your favorite recipe you've made from the week.  Whether it is a dessert, breakfast, dinner or snack of sorts.  

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