I really really miss blogging. Today is my second day of grad-school free. Temporarily.
I’m taking summer classes, but I have three weeks to blog guilt free.
So, first recipe I’ve been dying to make: Peanut Butter Cake.
Why, oh why, didn’t I try Biscoff cake, as I just bought my first jar of Biscoff, you ask?
I haven’t even cooked with it yet, but it’s half gone.
This may or may not be due to the fact that every day for lunch I take a spoonful.
In case you haven’t heard (like me), Biscoff is a creamy, sweet spread, like peanut butter, but made from Biscoff cookies. It sorta reminds me of graham crackers or gingerbread.
STRANGELY ADDICTING, I might add.
So apparently, I love peanut butter. I’ve published peanut butter balls, peanut better balls, puppy treats made with peanut butter, and now peanut butter sheet cake. How can you make a good thing better?
By adding peanut butter, that’s how.
Texas Chocolate Sheet Cake?
No, Peanut Butter Texas Sheet Cake, now THAT’S worth sharing!
This recipe was exactly like my grandma used to make sheet cakes. Boiling things on the stove, for example. I thought she was crazy, but once I tasted her cakes, I realized she knew what she was doing. In fact, I found this in one of those old timey cookbooks, from one of her high school reunions from Tule Lake High School, in Tule Lake, California. Home to the world famous horseradish, wouldn’t you know!
Sheet cakes are the best for many reasons.
Number one, they’re easy to feed a crowd. I made two sheet cakes for my nephew’s birthday party for 30 people; we barely went through half of one cake.
Number two, they are thinner, so you don’t feel quite as guilty having a little piece after that backyard bbq; the one where you stuffed yourself with a cheeseburger and a sausage wrap, because they smelled so good.
Number three, because of that gorgeous glaze. No fussy frosting, no calculated crumb coat; just boil you up some peanut butter and sugar on the stove top, and you’ve got yourself one heck of a forgiving glaze.
I think I’ll have to whip this up for my co-workers this week, seeing as how I just gifted away 2/3 of my sheet cake, and left 1/3 for me.
Teachers across Texas are pulling their hair out this week with TA- wait no, STAA- wait no, TAKS AND STAAR testing.
I haven’t pulled any hair out this week, but I’ve definitely got a grey patch growing, right behind my bangs. Just ask my mom. I made her look and tell me just how many grey hairs she counted on this twenty-nine and holding head.
No really, I am really twenty-nine and holding.
On another (and totally unrelated) note, I’ve discovered the beauty of cooking with coconut oil. If you haven’t tried it yet, you should. They may not have it here at this small town grocery, but I can assure you they will in the city. Try Whole Foods and you’ll be overwhelmed with 14 different varieties of coconut oil. I ordered some “Tropical Traditions” brand (not an endorsement, just an opinion) – and I love it. I’ve used it in place of butter in cooking, eating, and baking, even added it to my smoothies. If you haven’t heard about the amazing health benefits of coconut oil, google it right now!
It’s supposed to do wonders for Alzheimer’s, dementia, and helps the liver. It makes excellent cinnamon toast! And it’s a healthy fat, because it comes from plants. It’s about the consistency of peanut butter, but melts at a slightly lower temperature than butter. I’ve found when baking, or even frying up some eggs, the coconut taste diminishes. But I love coconut, so I’d have it either way. Next time I bake this cake, I’m going to try coconut oil, and a chocolate frosting!!
So now, after that long story long, let’s bake!!!
This is one of those get out three bowls to get dirty recipes. WHY oh WHY just not use one?
No worries, it’s still easy.
So, in a large bowl, get your sugar and flour. Now push it on over to the side.
In a second bowl, put your eggs, baking soda, and sour cream.
Whisk it well until it looks like this.
Dreamy. Set it to the side.
Now for your peanut butter mixture. Grab your handy little jar scraper and get allllll the peanut butter out.
We need 2/3 cup.
What’s a jar scraper, you ask? Why not just use a spoon, asks CJ Sheng?
Well lookie there! That’s handier than a pocket on a tee shirt!
It really gets out EVERY last bit of peanut butter out of that durn jar!
Now you need one. Right?
Here’s the totally bizarre, but awesomely cool “like grandma used to do it” peanut butter mixture.
In a saucepan, melt butter, peanut butter, and water until it just comes to a boil.
*GASP* – who didn’t wash that pot very well? ~eek~ Don’t look Ma.
Whisk well to make sure you get all the peanut butter off the bottom, it will look like this.
It gets weirder, and cooler, all at the same time. Pour that hot peanut butter into your flour mixture, and stir.
STIR baby STIR!
Until it looks like this!
Now, add the sour cream mixture, and stir until incorporated.
Then pour it into a greased sheet pan, and bake for 18 minutes, or until done. Don’t over bake!
While it’s baking, you’ll start on your glaze. Back to the pot.
Peanut Butter, butter, and milk this time.
Bring to a boil and add powdered sugar. Let cool slightly then add vanilla.
Let it cool slightly while your cake bakes.
Take that golden beauty from the oven.
I poked little holes all over the cake with a fork like a “poke hole” cake, to let all that icing drizzle down into the warm cake.
Pour the glaze over the cake while the cake and glaze are both still warm.
I had it warm. WHOA.
Good man, good.
Next time, chocolate icing.
Life is good. Life is definitely good.
Eat more cake, and then share.
~Peace, Love, and Peanut Butter Ya’ll!
Peanut Butter Sheet Cake
Yield: serves 15-20
Total Time: 1 hour
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water
1/2 cup butter
2/3 cup creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 400 degrees. First, combine the flour and sugar in a bowl and set aside. In a separate bowl, mix eggs, baking soda, and sour cream well; set aside. In a small pot, combine creamy peanut butter, butter, and water; bring this just to a boil. Stir the hot peanut butter mixture into the flour mixture, then add in the sour cream mixture. Pour into a greased 15x10 sheet pan. Bake 20 minutes or until done.
For the frosting, combine the butter, peanut butter, and milk in a saucepan. Bring to just a boil, stirring constantly. Add the powdered sugar and vanilla and mix well. Poke holes in cake with a fork. Pour glaze over cake while warm; it creates a beautiful glaze. Let cool and serve.