Peanut Butter Cake with Chocolate Icing

Hi Everyone!


Did you ever feel like you wanted a piece of cake and when you checked out the recipe it was so large that you felt defeated?  Well I have come to the  rescue.  I found this recipe on i am baker and it seemed like a recipe that would fulfill my desire for a small family who likes cake but doesn't want it to last for days.

Simple ingredients and the plus is it's made in an 8" round cake pan.  The texture is dense almost brownie like so with the added creamy chocolate icing this cake was perfect for us. It's a bit drier in texture but that didn't affect the delicious peanut butter flavor.  And the icing OMY!  Fabulous!!!!

I knew my youngest grandson was coming to our house after a basketball game and he's a lover of chocolate and peanut butter so he was the official taste tester.  The first piece I had(I couldn't wait) and I really liked it.  Second was hubby and he gave it a thumbs up but the real test would  be if Andrew ate it.  He is one of those fussy children!!!!! Oh boy! After he dove into it and only crumbs were on the plate I knew he really liked it. Honestly folks the icing compliments this cake perfectly.  The cake is a delicious one but with the icing it is Yummilicious.......lol

After dinner and the cake I asked him if he was up to decorating a Gingerbread house?   I had managed to purchase a kit and was hoping he'd decorate it for me.  He is the youngest of our 5 grandchildren and at 12 going on 13 I thought he'd give me a hard time but the sweet boy seemed to enjoy this little project. Priceless memory!

A little assist from Poppy! LOL

OH I better get on to the cake recipe.  OOPS

1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup creamy peanut butter
8 T or 1 stick unsalted butter, softened to room temperature
3/4 cup brown sugar
2 large eggs at room temperature
1 tsp. vanilla extract
1/4 cup milk
Sprinkles for top if desired for Christmas theme. Optional

Note:  I eliminated the salt and used salted butter.  You can do exactly as the recipe calls for or you can use the salted butter if  you have it.  I don't think it makes a difference but if you are a to the point recipe follower do what makes you comfortable.

Dark Chocolate Icing

2 3/4 cups powdered sugar
2/3 cup unsweetened cocoa powder
6 T unsalted butter softened
6 T heavy cream
1 tsp. vanilla extract

Note:  I used salted butter and a little less cocoa to make it milk chocolate.  I also used whole milk instead of heavy cream and it was amazing so you do it your way.  Fluffy, light and creamy this icing is awesome.

Directions for cake:

Preheat oven to 350 degrees.  Spray 8 inch round cake pan with cooking spray. Note:  I used 9 in because that was the only size round pan I had.  It was fine!

Mix flour, baking powder, and salt(if using it) I did not. set aside


Cream together peanut butter, butter, brown sugar until light and fluffy; about 2 minutes on medium speed..
On low speed add eggs and vanilla making sure to scrape sides of bowl.

Slowly beat in flour mixture alternating with milk, mixing until combined.  Do not over mix batter will be thick.

Bake for 32 to 35 minutes(depending on your oven)  or until toothpick inserted in the middle of the cake comes out clean.  Allow cake to cool completely before icing it.

The awesome Icing

Sift together powder sugar and cocoa powder to assure their are no lumps.  Set aside.

Beat butter at medium speed until fluffy slowly adding  vanilla,  sifted flour, powdered sugar alternating with heavy cream.  Note:  I used regular milk with no problem.  It was fabulous.

Note:  Watch amount of cocoa as I stated above I was cautious and used less for a more milk chocolate flavor.

Enjoy!  Merry Christmas!!!!!!!!!!!!!!!!!!!

Crockpot Orange Chicken

Easy dinner for us tonight because I was out shopping pretty much all day.  Before I left the house this a.m. I placed my chicken breasts and chicken broth in my crock pot on low and off I went.  I knew I'd be out for at least 4 hours so I set it on low to be safe.

This is another recipe that not only has only 5 ingredients but it's so darn easy that you can make it in no time and it is really tasty.  

4-5 Boneless Chicken Breasts - Thawed
2 cups chicken broth
3/4 cup Orange Marmalade(Store Brand is fine)
3/4 cup of BBQ sauce(I used Sweet Baby Ray's)
2 tbsp. Soy Sauce 
sesame seeds, optional

Cook the Chicken on low with the broth in the crock pot for about 3 hours.  Make sure to cover it tightly.  Fork test after 3 hours and then if it pulls apart drain the juice from the Crock Pot( I saved the broth in a container to be used in other recipes) and cut the chicken in large pieces.  

Mix the BBQ sauce, Orange Marmalade, and Soy Sauce in a bowl. You can double the amount if you like lots of juicy sauce for the rice.  Note:  Watch the amount of Orange Marmalade. It is very sweet) Return the chicken to the crock pot and pour
mix  over chicken, cover and cook on high for an additional 30 minutes.

Also if you like spicy I think a little red pepper might help bring some extra ump! Just sayin!

I served it over brown rice and I added some steamed broccoli to the mix before serving.  YUM

The Castle and Country Farm Full of Memories

Years ago my husband kept encouraging me to find out a little more about my roots.(My family).

 He had the desire to find out and possibly travel to the region (la Marche) as well as his grandfathers small village of Cantiano.

1961

X

Al and I after graduation

1967

Me and Grandpa

Me, Dad and my brother Gary

When my future husband and I started dating back in 1961 little did we know that our families would turn out to be not more than a twenty minute ride from each other in Italy.

We also didn't know after almost 48 years of marriage we would be able to visit the areas and connect with family and we managed to do it with success in September, 2014. 

Mine in Frontone. His in Cantiano!

My grandfather was born here.

The castle as it is known in Frontone

My grandfather's house

I had goose bumps when I reached my grandfather's home.  I really hadn't expected too much of a feeling but wow did I ever.  I am kidded today by our children how I was clutching the wall of the brownstone in the village. Cobblestone streets that cars can not travel but so beautifully adorned with flowers and so so clean. It was a trip of a lifetime which I am so grateful to have been able to do.

The Volpi Family roots

The Volpi homestead

Cantiano

Volpi extended family

My hubby's small farm town was very different than mine.  Lots of cow's in the pasture with cow bell's dinging.  Yes what a sight to see as well as hear. Everyone was smiling and kissing.  We really didn't understand much Italian so there definitely was some difficulty in verbal communication but as far as warmth and affection it was abundant.  Kisses from everyone and on both cheeks for sure.  Ciao was used frequently and my hubby's cousin who is the daughter of his cousin did her best with the translation.  Me I was totally lost.....but loved every minute of it.

A few of my favorite Holiday Wreaths

I love checking out stores and villages for new and different holiday wreaths. Check these out.  Which are you favorites?  I'd love to see your choices.

Cherry Chocolate BonBon Cookies

This recipe was so easy to follow and after I had them baked I thought crossed my mind to make these cookies without the cherry and adding maybe 1 tsp. or less of black pepper in the recipe and drizzling them with a white icing and we could have another version of a Italian Pepper cookie with a lot less work.  Just sayin.......

It's Christmas Cookie baking time in my house.  This year a few new ones to tempt you.  I had a few recipes to choose from but adapted the most interesting and easy ones this year.  Since Chocolate is one of the my families favorites I started with the Chocolate Bon Bon recipe. Actually it's a Cherry in the middle Chocolate Bon Bon.


Note: FYI;  I am sure you can use a cut or whole maraschino cherry in the center if you prefer.  Just make sure to pat them dry.  Cherries tend to be very wet! Enjoy! 

1 cup butter

1 1/4 cup confectioners sugar
4 T milk

1 tsp. vanilla

1 cup semi sweet chocolate morsels melted and cooled slightly

3 cups sifted flour

1/4 tsp. salt

1 pkg. whole candied cherries cut in half

In a bowl, cream butter and sugar,, beating until light and fluffy.  Add vanilla and beat until well mixed.  Blend in the melted chocolate.

Stir in sifted flour and salt.  Take small pieces of dough and place cherry in center making sure to cover cherry.  Place on parchment paper on cookie sheet. Bake 350 degrees 15 to 18 minutes until firm. Remove and cool.  Drizzle or Dip into a glaze of confectioners sugar, mixed with milk. Add a little vanilla extra and food coloring for extra flavor and color.  Set to dry. Store in container in a cool area.

Note:  You can eliminate the chocolate and make these cookies white Bon Bon Cookies.  

Taste of Home 2001