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Vegan Carrot Cake Everyone Will Love

28 Mar

 

You may recall my love affair with Superhero Muffins, the healthy and insanely delicious muffins chock full of vegetables. If the insanely delicious part of that description appeals to you but you could do without the healthy, this Carrot Cake is for you.

I followed this recipe from The Greek Vegan’s brilliant mind exactly, and it was gobbled down by a whole bunch of kiddos who are not inclined to eat carrots, even if they are hidden in cake. If you think this is a stranger-than-usual photo, you are right: I took the picture on my desk at work and was terrified I would accidentally publish patient information, so I covered my desk in random sheets of paper to avoid that. So, uh, yeah… here’s the least weird one of the bunch:FullSizeRender (21)

Anyway, I am told this cake is awesome. The secret is pre-flavoring the carrots by boiling them in orange juice and spices and then later using that same liquid in the cake batter.  Greeks think of everything. This Greek-American will try to make another version that is a bit healthier… but you just feel free to ignore that and keep making this one.

Vegan Carrot Cake

Ingredients

  • 3 c chopped carrots
  • 1 c orange juice
  • 1 c water
  • 1 small cinnamon stick
  • 8 whole cloves (I used 2ish tsp ground cloves)
    —-
  • 3.5 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/3 c molasses
  • 1/2 c cooking liquid from carrots
  • 1 tsp cinnamon
  • 1.5 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • 1 tsp lemon zest (I used zest of about half a lemon)
  • 1/2 c vegetable oil
  • 1 c raisins (or walnuts if you don’t hate them as much as I do)

Assembly

  1. Preheat oven to 350F.  Lightly grease a bundt pan. Bring chopped carrots, orange juice, water, cinnamon sticks and cloves to boil in a small pot. Reduce to a simmer and cook for 20 minutes, or until carrots are tender but not mushy. Set aside to cool. Do not even THINK of dumping out that cooking liquid–we are coming back to it!
  2. Once cool, drain the liquids from the carrots AND KEEP THE LIQUID IN A BOWL SOMEWHREE. Throw carrots in your food processor and pulse 2 or 3 times, then scrape down sides,  then add 1/3 cup cooking liquid and pulse 2 more times. Scrape down side and set aside. At this point, carrots will be a variety of sizes, with a little mashing but not a full on puree.
  3. In medium mixng bowl, combine flour, baking powder, baking soda and salt. Set aside.
  4. In large bowl, whisk together 1/2 cup cooking liquid, sugar and molasses until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
  5. Add dry ingredients to wet and mix completely. Stir in golden raisins and/or nuts if they’re your jam. The batter will be dense and a teeny bit dryer than you might have expected. This is okay..
  6. Pour batter into lightly greased bundt pan and use a spatula to even out the top. Bake at 350F for 45-50 minutes. Allow to cool in pan. Once completely cooled, turn the cake out and serve–if you’re fancy you can dust with powdered sugar before serving.

‘That Boy Good’ Cardamom Cream Cake

8 Jan

Whew lawdy, it has been a WEEK here in Kefville-  a post every day this week! (Monday: The Extravaganza Recap; Tuesday: Fried Eggplant with Chickpeas and Mint Chutney; Wednesday: Iranian Jeweled Rice; Thursday: Sparkling Pomegranate Punch)

But wait- there’s more! Today we’re talking about this Cardamom Cream Cake also published by the NYT in their Best-of-2015 rundown. This cake got rave reviews, which I at first thought were from people just being nice… but then when the second (!) two-layer cake was decimated, I decided this pretty little thing must be the real deal.

cake

This recipe requires three components + the cake, so it’s neither a one-bowl job nor particularly quick. The frosting comes out thick and beige, so you should surely have some plan for beautifying it (might I suggest edible glitter?). Next time around, I may get really wild and an some pistachio to the ricotta cream for some added color… but that’s a story for another day.

Before we get to the recipe–can we just all agree that this woman next to MrKef is a total MILF? Actually, we might as well go one step further and introduce PILFKef, DO (she is a hotly-sought-after Pediatrician, after all).

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Finally, I must send my most heart-felt thanks to the creators of Coming to America for 1) entertaining our guests while I made this 10,000-hour dinner and 2) providing the highest-compliment-namesake for this creation (if you don’t know about ‘that boy good,’ click here and then, for eff’s sake, go watch the movie!)

‘That Boy Good’ Cardamom Cream Cake

Ingredients

FOR THE RICOTTA FILLING:

  • 1.5 lbs fresh whole-milk ricotta (this was about 24 oz)
  • ½ c heavy cream
  • ¾ c confectioners’ sugar 
  • 1 tsp rose water (I used orange blossom water because that’s what I had, you could also use a flavored extract of your choice or brandy–same goes for all the other rose water additions below)

FOR THE MILK SYRUP:

  • 2 c whole milk
  • 4 cardamom pods
  • 6 TBS sugar
  • 1.5 teaspoons rose water, or to taste

FOR THE CAKE:

  • 12 TBS (1.5 sticks) unsalted butter, softened (+more for greasing pan)
  • 3 c cake flour + more for flouring pan
  • 4 large egg whites
  • 1 c whole milk
  • ½ tsp vanilla extract
  • ½ tsp rose water
  • 1.5 c granulated sugar
  • 1 TBS plus 1 tsp baking powder
  • ½ tsp ground cardamom
  • ¼ tsp fine sea salt

FOR THE MASCARPONE FROSTING:

  • 12 TBS (1.5 sticks) unsalted butter, softened 
  • 1 c confectioners’ sugar
  • 1 tsp rose water, or to taste
  • ½ tsp ground cardamom
  • 1 c COLD mascarpone
  • ¼ c COLD Greek yogurt (just buy the damn full fat FAGE)
  • pistachios, toasted and chopped
  • Candied rose petals, for garnish (optional) (Ed note: I don’t even know what this means, but if the NYT includes it, so do I.)

Assembly

1. Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you’ve bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step.

2. Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. (Syrup can be prepared up to 3 days ahead and refrigerated.)

3. Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess.

4. In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water.

5. Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl.

6. Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.

7. Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely.

8. Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners’ sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.

9. Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle.

10. When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.

11. Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using; chill until ready to serve.

Honey Pine Nut Tart

3 Mar

As I’ve mentioned about a billion times before, I just cannot keep doing winter and am doing anything I can to think spring. For lots of people, prepping for spring would mean buying capris and registering for races. For me, it means trying out new recipes for the highest of holy days: GREEK EASTER. So, when my favorite pair of MrKef’s friends invited us over for dinner the other night, I knew exactly what I was making: a pine nut tart. This comes to us from the same rando bargain-bin cookbook that brought us the Spanakopita on Crack, so if these random not-Greek chefs said a pie full of savory nuts would pass as a dessert, I was going to give it a whirl.

pine nut tart recipe

Pine nuts. Kουκουνάρι. Did you know they actually come from pine cones? Fascinating. Makes me feel better about paying almost $1/oz for them. I made this pie crust (with Greek yogurt!), mixed the nuts in with some butter, eggs, sugar, and honey, then called it a day. And yes, it really was that easy.

I was pretty nervous about this one–for all I knew I was bringing a pesto pie for dessert–but it got a unanimous vote of confidence. I made it gluten and sugar free (both options below), and all the regular eaters in the crowd agreed that the sweetness was perfect. The texture was similar to a pecan pie, but a bit lighter and without the gross corn syrup (fans of Karo: I see you, but that ish is repulsive). The tart has a nutty flavor (duh), but it’s earthy and deep and more interesting than other nut pies I’ve had. Enough talk- empty out your life savings and go make this pie!

Honey Pine Nut Tart

Ingredients

–For the pastry

  • ­1.25 c all-purpose flour (I used Cup4Cup for gluten free)
  • 1 tsp sugar (I used palm)
  • ½ tsp salt
  • ½ c cold butter, diced
  • 1 egg yolk
  • 4-5 TBS Greek yogurt (I used the full fat with honey mixed in from Trader Joes)

–For the filling

  • 1/2 c unsalted butter, diced
  • generous 1/2 c sugar (I used palm sugar)
  • 3 eggs, lightly beaten
  • 2/3 c honey (if you’re feeling really fancy, spring for an infused flavor like lavender or eucalyptus)
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 c pine nuts (about 12 oz)
  • pinch of salt
  • confectioner’s sugar or homemade nutella, for garnish

Assembly

1. To make the filling: In the bowl of a stand-mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter. Mix on low speed until the mixture resembles coarse crumbs, about 45 seconds.

2. Mix the egg yolk and yogurt together in a small bowl until smooth, then add to mixer. Mix on low speed for about 15 seconds, for about 15 seconds–no need to overdo it here. You want a mixture that is shaggy, just a little wet, and will form into a ball pretty easily.

3. Carefully shape the dough into a ball  with your hands and turn it out onto a floured work surface. Roll the dough out into a circle, carefully place the dough into the tart pan and trim the edges. Throw in the freezer for at least 30 minutes before baking.

4. Preheat oven to 350F*. Use a hole to poke holes in bottom of crust. If you have pie weights, use them, otherwise line the crust with parchment paper and use dry beans/lentils or uncooked rice to weigh the crust down. Bake for 10 minutes, then set aside to cool.

*If using Cup4Cup and palm sugar, I found my dough got just crispier than I would have liked–you might think about decreasing temp just slightly (like 340) and keeping a closer eye–but I haven’t tried this myself. Do so at your own peril.

5. To make the filling: In your stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Put the lemon zest, juice and honey in a microwave-safe bowl and heat in intervals of 15 seconds until thin and runny–do this slowly so that you do not heat up the honey too much and cook your eggs in the next step.

6. Add honey/lemon to butter mixture, mix until just combined (about 15 seconds –again, no need to overdo it). Stir in pine nuts and salt until you have a pretty homogeonous mix. Pour into crust.

7. Bake for about 45 minutes, or until filling is browned and center is set. Let the tart cool, then garnish with nutella, confectioners sugar, or both. Serve warm or at room temp.

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Nutella Brioche Flower, Bad Pictures, and a Frosty Valentine’s Weekend

19 Feb

Just in case anyone thought I was playing around, I made the most amazing treat over the weekend. Ladies and gentlemen, I present to you: Nutella Brioche Flower!photo(4)I fell in love with the idea of this when I saw it on Instagram (first, follow me @ChefKefiRN…then, search #FOODWINEWOMEN to be amazed at the stuff people come up with) and decided it would be the Valentine’s Day treat that I would bring to MrKef’s family on Staten Island. I found this recipe and knew within about 15 seconds that it was the one for me: it promised my kitchen would be filled with the “smell of lemon and nutella” (umm..yes, please!) and the woman who narrates the amazingly-instructional video does a dead-on Mrs. Potts and what’s better than cooking with Angela Lansbury, really?

Before you make any judgment as to your ability to make this bread, I implore you to watch the video–it really is not skills intensive at all, especially if you have a stand mixer with a dough hook!

Since this one is full of gluten and full of sugar, I did not taste it, but it got very positive feedback from those who did, and –as promised–the kitchen smelled really amazing. I am looking forward to making all kinds of iterations of this one–a FIG jam tsoureki flower, a s’mores flower, a peanut butter and jelly flower…. the possibilities are endless. I will try the next one with Cup4Cup to see how it fares as a gluten-free brioche (which seems about as oxymoronic as you can get, but a girl can dream).

Next on the docket: Valentine’s Day weekend. MrKef and I are not that into the holiday, but as it’s fallen around a long weekend for the last couple years, we usually try to do something out of the ordinary together. This year, we went up to New York to see our families, a play, and check out a fun hotel. But before all that, we ate our body weight in paella at Guardado‘s in Bethesda. They say the $35 served-still-steaming pallea feeds 2-3, but honestly I think 4 really hungry people would still struggle to make a dent in it! We went for the Valenciana and the Black varieties, as I will order pretty much anything with squid ink, and I highly recommend it.

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Moving right along from dimly-lit restaurant photos: frosty, blustery, freezing New York. Every time I go home, I think to myself, “Why don’t I live here?” and then I remember that it can be in single digits for days and days and I snap out of my NY nostalgia pretty quickly.

After a really lovely visit with MrKef’s family, we went to see Disgraced, which is an intense 90-minute play about Islamaphobia and assumptions in America (is anyone surprised that was our Vday pick? I don’t think so.). We both loved it and I would actually really like to go and see it again–lots of threads to tease out. In addition to being reasonably-timed, it is extremely reasonably priced because the Lyceum is such a big theater… and it has Josh Radnor from How I Met Your Mother and the woman who played Jimmy’s mom in Boardwalk Empire. So, really, go see it and we will unpack it all over coffee.

Following the play, we met up with JetSetKef and his FIANCEE, KimmieKef. They are being totally Amish about their engagement status (MamaKef says it still isn’t “official” until it’s on Facebook), so I am not even stressed that I am grinding JetSet’s gears by not taking the time to find the accented-capital E to correctly use the word fiancée above. QueijoKef joined us and we recreated this amazing evening. But first, we took a selfie:

photo 3Once all that fun was over, MrKef and I headed back to the VERY highly-recommended Paper Factory Hotel in Long Island City. Very hip, reasonably priced (on a Sunday night, anyway) and super close to the subway, we had a blast at this place–especially in the Mediterranean/Latin American fusion restaurant, Mundo (grape-leaf-wrapped halloumi and yucca fries, anyone?), and at the PINGPONG TABLE. Check out MrKef’s moves:

photo 2 photo 1Whew, that was a long one. Finally we come back full circle: the recipe!

Nutella Brioche Flower

Ingredients

  • 3c + 3TBS bread flour or all-purpose flour (I used all purpose)
  • 6 oz room-temp milk
  • 3 TBS sugar
  • 2 oz butter, melted
  • 2 room-temp eggs, beaten lightly
  • zest of 1 lemon
  • 1 tsp salt
  • 1 tsp dried yeast
  • Nutella (I used about half a jar and it was a little too much) or whatever spread you’d like
  • 1 TBS milk + 1 TBS water (for glaze)

Assembly

  1. Whisk together the yeast, sugar and milk. Set aside for 10 minutes.
  2. In a large bowl, mix together the flour, salt and lemon zest. Make a well in the center and add the butter, beaten eggs and yeast/milk mixture. Mix to a soft dough–if you’re using a standing mixer, just use the dough hook on med-low, otherwise just use your hands (this dough is not particularly sticky).
  3. Knead the dough for 10 minutes by hand or 4 minutes by mixer.  Shape dough into a ball and place in a lightly-greased bowl. Cover and leave in a warm place until the dough has about doubled in size (about an hour). I always use the microwave for this.
  4. Cut a circle 12″ in diameter out of parchment paper and place on a baking sheet. If you haven’t watched the instructional video here yet, do it while the dough is rising.
  5. After the dough has doubled, punch it down for any air bubbles and knead it for another 3-4 minutes by hand or 1 minute by mixer. Divide the dough into 4 pieces and form each piece into a ball.
  6. One at a time, roll out each ball  into a circle measuring about 10″ in diameter. The dough should be about 1/8″ thick. Do not be intimidated- this is a study dough and you can do this without very good pastry skills (like me!)
  7. Place the rolled-out dough onto the parchment circle and use a flat spatula or knife to spread an even layer of nutella, leaving a small border at the edge. It really doesn’t have to be a very thick layer, or the center of your flower will look a bit too nutella-heavy.
  8. Repeat with the remaining balls of dough but do NOT spread nutella on the top of the final layer.
  9. Leaving a small circle at the center, cut the dough in half, then quarters, then eighths, and finally sixteenths.
  10. Take a pair of adjacent segments. Lift and twist them away from each other through 180°. Lift and twist through 180° again, then twist through 90° so that the ends are vertical. Press the edges together firmly. Repeat this process for all pairs of segments.
  11. Cover with lightly-oiled plastic wrap and leave in a warm place for 1-2 hours. Preheat the oven to 360F.
  12. Mix together the water and milk. Brush the brioche with the glaze and then bake for 20-25 minutes, or until center begins to turn golden brown. Cool on a wire rack.

Five for Friday: Fall Recipes

21 Nov

It’s Friday (get your groove on!) and I’m linking up with Courtney, Cynthia, and Mar for the Friday Five link up. Today it’s right down to it: favorite fall foods!

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Photo credit: beltwaybambinos.com

What are you guys eating this fall? What’s on your Thanksgiving list?

Cranberry Apple Galette

13 Nov

Christmas came early to the CasaKefi–FianceKef arranged an amazing surprise that I’ll give you all the scoop on later (hint: it involves kicking off Love Actually season!) AND the replacement parts for my food processor arrived today. God is good ALL of the time.

I have been dying to try my hand at galettes–an unfinicky French dessert? Sign me up! QueijoKef has been filling up my Instagram account with all kinds of galette inspiration, so when I had some extra time between really fun night of Korean BBQ and bedtime, I decided it was time to whip one up. (PS- Follow me on Instagram @ChefKefiRN and you, too, can see the absurd food-picture tag Queij and I are engaged in.) Pastries are always a little touch and go when it comes to subbing in gluten-free flour, and I was fully prepared for this late-night escapade to be a disappointment. Imagine my shock and joy when it turned out to be a great success!

photo 4(1)This cranberry apple galette comes from our friends at Williams Sonoma, who are not playing around, and I have included my substitutions for gf/sf in their recipe below. The crust calls for both cornmeal and sour cream, which adds a fullness of flavor and texture that I haven’t come across in other gluten-free crusts, and the cranberries keep the apples from making the dessert too sweet or apple-crispy. Taken all together, this dessert toes the line of savory–perfect for a brunch or someone who’s not all that into sweet treats. A commenter on the original recipe suggested subbing 1 cup of the all-purpose flour with almond flour; having eaten several slices of this tonight, I think that sounds like the only way this crusty package could get more delicious.

Cranberry Apple Galettephoto 1(1)

Ingredients

For the Crust

  • 1 3/4 c all-purpose flour (I used Cup4Cup for gluten free)
  • 6 TBS white cornmeal
  • 2 tsp sugar (I used coconut sugar)
  • 3/4 tsp salt
  • 12 TBS cold unsalted butter, cut into 1/2-inch chunks
  • 6 TBS sour cream
  • 1/2 c ice-cold water

For the Filling

  • 1/2 c sugar (I used coconut sugar)
  • 1/2 c water
  • 3 TBS honey
  • 3 TBS fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 8 medium Granny Smith apples (about 4 lbs total) peeled, cored and sliced
  • 1 1/2  c fresh cranberries
  • 2 TBS. unsalted butter, cut into thin slices
  • Sugar for dusting (optional)

Assembly

1. For the crust: in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

2. For the filling: in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.

3. Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.

4. Position 2 racks in the middle of an oven and preheat to 400°F.

5. Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Spoon juice from fruit over the galette. Dust the pastry rims with sugar.

6. Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Makes two 9-inch galettes; serves 10 to 12.

 

Paulatimi’s Famous Peanut Butter Cake

21 Jul

Ed Note: I’m off with JetSet in Malaysia. Today the Puts-Martha-to-Shame hostess who is my mother is sharing with us a tried-and-true cake FULL of sugar and gluten… when the gluten-free cat is away, the chock-full-o-sugar mice come out to play. If you need something sweet and healthy, try these creamy yogurt pops,  salted-caramel ice cream cake or any of my favorite almost-healthy snacks.But probably, you should just listen to my mother. ChefKefi, RN

Hi from Walden!!! I’m the MAMAKEF!

I can’t remember when I started making this cake. I have made it for many different people, occasions, and places and it is always GONE.  It is very simple and can be made/eaten while checking the status of your crazy children’s flight path when they go off to God knows where with God knows who.

 

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Paulatimi’s Famous Peanut Butter Cake

Ingredients

  • 1 box yellow cake mix (Duncan Hines is the best I’ve used)
  • 1 c water
  • 1/3  c vegetable oil
  • 3 large eggs

  • 3⁄4 c (11⁄2 sticks) unsalted butter, softened
  • 6 oz cream cheese, softened
  • 3⁄4 c creamy peanut butter or to taste
  • 1.5 tsp pure vanilla extract
  • 3.5 c confectioners’ sugar (or to taste)
  • (optional–for a chocolate peanut butter icing) cocoa powder, to taste

  • creamy peanut butter, to taste
  • Reese’s Peanut Butter cups for garnish (I don’t mess with store brand candy) Quarter them if you’re using full size; chop them in half if you’re using the minis.

Assembly

1. Follow directions for boxed yellow cake mix on package to make two 8-inch round cake layers (Ed note: my momma ain’t here to tell you what you already know.). Let cool. Once cool, flip cake so flat sides are up.

2. Assemble frosting. Using a stand mixer with paddle attachment or handheld mixer and large bowl, beat butter on medium speed until creamy.  Add cream cheese, peanut butter and vanilla; beat until fully mixed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with spatula. Slowly, add confectioners’ sugar and beating on low speed until well mixed. Turn speed to high until smooth while scraping down sides of bowl, about 2 minutes.

3. Spread flat side of one layer with your favorite peanut butter (I use about 1/3 jar but some people like to pile it on and make it good and creamy). Spread frosting on the flat side of the other half. Stack the cake with the two flat halves together.

4.Frost the top and sides of the cake with frosting. Garnish the cake with Reese’s  peanut cups. Watch of all your guests ask for “just a slice” and then come back for seconds and thirds!!!!


Paulatimi is an award-winning mother, hostess, community member, and Basket Bingo coordinator. When not sunning herself besides the pool, she can be found making hilarious comments on Facebook while ordering from QVC. Tony Danza is a huge fan of hers. She’s pictured here with her favorite Ginger and the chocolate version of the above cake recipe.

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