Peanut Butter Chocolate Ball

I have been thinking of a peanut butter recipe ever since a friend texted "Peanut Butter" to me when he was having it earlier this week....

I saw this awesome recipe from Joy Of Baking and decided to try it..

It is really simple.... Mixed the peanut butter and unsalted butter together and roll

The peanut butter ball.....almost delicious on their own

Coat the peanut butter balls with chocolate.....

Ingredients

2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening ( I would put this as optional)


Direction:
1. Line a baking sheet with parchment paper.
2. Heat the the peanut butter and unsalted butter till melted and smooth
(I used stovetop but the original recipe calls for microwave for about one minute or until just soft )

3. Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
4. Roll the dough into round balls
5. Place on the cookie sheet and refrigerate for about one hour, or until firm.
6. Melt the chocolate and shortening in a heatproof bowl over a saucepan
7. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate.
8. Place in the refrigerator until the chocolate has set

~bel~

Chocolate Cake

I have been wanting to try this recipe from Joy Of Baking. The first attempt today was a failure as the cake sunk in the middle :(

The second attempt was a real success. This is a relatively easy recipe...no cake mixer. It uses the "one bowl" method...mix the dry ingredients, mix the wet ingredient in a separate bowl, add the wet ingredients to the dry ingredients.

Ingredients

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:

6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tablespoon unsalted butter, room temperature

Directions:
1. Preheat oven to 250F (177degree C)
2. Combine all the dry ingredients (first 6 ingredients) in a dry bowl. Whisked to combined
3. Combine the wet ingredient together in a separate bowl
4. Mix the wet ingredient to the dry ingredient
5. Bake for about 35 minutes
6. Remove from oven and place on a wire rack to cool.

Frosting:

1. Heat the cream and butter in a small saucepan over medium heat
2. Bring just to a boil
3. Immediately pour the boiling cream over the chocolate and stir until smooth
4. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light.
5. With an offset spatula or knife spread the ganache over the cooled cake.


~bel~

Strawberry Muffins

I wanted to bake some blueberry muffins this week. But could not find any good ones and they are getting expensive. I went to HEB yesterday and saw that the strawberrys are in seasons. I bought 2 packs for USD 3. Gosh.. they are big and fat and juicy.

I decided to make some strawberry muffins instead!

The strawberry muffins - fresh from the oven !!!!!

I am happy with the perfect dome shape

and more muffins !!!!!!!!! See the strawberrys peeping out???

Muffins are one of the easiest bake. They are not cake.. but rather "quick bread". And Yes.. it is quick and easy to make muffins.. just 4 basic steps:

i) Whisk all dry ingredients together

ii) Whisk all wet ingredients together

iii) Mix the wet ingredients to the dry ingredient

iv) Fold lightly to combine

I used a simple muffin recipe and added the strawberry and also added a simple streusel topping

Ingredients for Muffins:

8 oz low cake flour

3.5 oz sugar

2.5 teaspoon baking powder

1/2 teaspoon salt

1 egg

6 oz whole milk

2.5 oz melted butter ( cool)

Ingredients for Streusel toppings :

1/3 cup packed brown suggar

1 tablespoon flour

1/8 teaspoon cinnamon

1 tablespoon butter

Directions:

1. whisked together first 4 dry ingredients together

2. whisked together the remaining wet ingredients ( make sure all ingredients at room temperature)

3. Pour the wet ingredients to the dry ingredient

4. Fold lightly. Do not overmixed

5. For Streusel, Combined all ingredients until it resembled fine bread crumbs

6. Poured muffin batter onto prepared muffin pans

7. Topped with streusels

8. Baked at 425 F for first 10 minutes, and reduced to 420F for remaining 10

~bel~