I am feelin’ this mocha biscuit cake, y’all. And I gotta tell ya: I have a soft spot for desserts that come together easily…and this dessert falls into that category.
No Bake Mocha Biscuit Cake
Mini Peanut Butter Pound Cake
Here’s the thing…
I love peanut butter. I really, really do. However, I feel like my love of peanut butter hasn’t been properly acknowledged on this blog and I need to rectify that. Well, there’s the No Bake Chocolate Peanut Butter Cake I made a bit ago, but that’s not enough. I give you the mini peanut butter pound cake.
First, let’s consider the regular-sized peanut butter pound cake.
Fact#1: It’s awesome.
Fact#2: It’s made of peanut butter and there’s nothing wrong with that. Ok?
Fact#3: It’s gloriously huge which is perfect when you’re feeding a hungry crowd.
But…what if you’re not feeling the 1 hr bake time? What if you don’t need to feed 24 people. What if you want it perfectly portioned so you can grab one in the morning and pretend like you’re having a “healthy-breakfast-on-the go”?
Well, what then?
Well, then you pull out this lovely recipe, my friends. It makes 12 perfectly portioned mini peanut butter pound cakes. Dip them in a silky peanut butter glaze. Sprinkle them with mini chocolate chips and admire their beauty. And when you’re finished you can share them with your friends or stuff them all in your face.
I’m going with the latter. What will you do?
Recipe for Mini Peanut Butter Pound Cake
Recipe for Mini Peanut Butter Pound Cake adapted from Recipe Girl which she adapted from Peter Pan Peanut Butter
Mini Peanut Butter Pound Cake
Prep time
Cook time
Total time
Makes 12 Mini Peanut Butter Pound Cakes
Author: Mondo
Serves: 12
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- ¼ cup butter, room temperature
- 1½ cups granulated white sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- For the Peanut Butter Glaze
- ¾ cup powdered sugar
- 2 tablespoons peanut butter
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit
- Spray a 12 cup square or standard muffin pan with baking spray
- Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
- Add sugar and mix until thoroughly combined (5 min)
- Add eggs and vanilla.
- Mix in flour, baking powder, and salt until thoroughly combined. Batter will have a silky texture.
- Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
- Place pan on the middle rack.
- Bake for 25 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
- Let cakes cool in pan for 5 minutes then remove to rack.
- Glaze completely cooled cakes and sprinkle with mini chocolate chips.
Notes
To make the glaze: Combine the powdered sugar, peanut butter, milk and vanilla extract in a small bowl. Whisk until you have a smooth consistency. Dip cakes in the glaze and let the extra run off. Sprinkle cakes with mini chocolate chips before the glaze sets.
5 Common Food Photography Mistakes
Do you want to make ugly food photography? Are you trying to create photos so bad that even your mother doesn’t like them?
Of course you don’t, but the world is full of photographers unintentionally answering “yes” to these questions. If you’re a beginning photographer looking for a little help, here are some simple food photography mistakes to avoid. Read More…
In The Next 30 Days Feature
Hey there, kids.
Just a quick note to let you know that I bake he shoots is being featured on 30 Days of Bloggers today. Anna from In The Next 30 Days is doing a wonderful series featuring several bloggers over the course of one month.
Her blog is about setting goals and giving yourself 30 days to commit and accomplish said goals. One month she did a challenge on 10,000 Steps Each Day. What?! I gotta give it up to her because that much exercise takes a ton of time and commitment. Yeah, um…I probably need to get on that challenge because I’ve been concentrating on Calimocho cocktails and No Bake Chocolate Peanut Butter Cake, rather than my workouts.
Ugh, I’ll get started next month.
A huge thanks and hugs to Anna for taking the time to put this series together. Find out more about Anna here. And don’t forget to check out all the other bloggers featured this month.
Thanks for reading.
Mondo
If you are always trying to be normal, you’ll never know how amazing you can be.
Maya Angelou
Bounce Flash for Beginners
Bounce flash is photography’s red headed stepchild. It gets no respect and is sadly considered the light source of last resort.
This is complete nonsense.
If you walk onto any Hollywood sound stage or old school fashion set, you’ll see light being bounced all over the place. Simply put, it’s the cheapest and easiest way to make a big beautiful light. Read More…
Easy Dark Chocolate Cake
Hey guys!
It’s my birthday!
Well…it’s my birthday tomorrow, so…I’m feeling pretty good right about now. It may be the second Jack and Coke I’ve ingested, but that’s neither here nor there. I’m going to go with that warm, comforting sensation currently residing in my belly.
Let’s celebrate!
I baked a cake, not because it’s my birthday. I mean, no one should have to bake their own birthday cake, but because I’ve got great news. Our audition with Clabber Girl went very well. They loved our food styling and photography which means we have more work to do.
Ok, that came out wrong. Don’t get it twisted, I’m super-excited to have more work from Clabber Girl because 1) It’s absolutely lovely to find that someone truly admires your work and b) it’s even better when that someone is going to pay you to do it. What?!
So, I baked myself an easy dark chocolate cake.
This cake is just lovely, chocolaty and super moist. Also, it comes together easily which is always a plus (only used 1 measuring cup and my food processor). It’s fantastic when paired with a straightforward vanilla buttercream, but almost any frosting would compliment its simplicity.
As you can see, I had no problem cleaning my plate.
Now, then…back to my birthday. It’s time for Jack and Coke, Round 3.
Ding.
Recipe for Easy Dark Chocolate Cake
Recipe for Easy Dark Chocolate Cake adapted from Not Out of the Box
Easy Dark Chocolate Cake
Prep time
Cook time
Total time
Makes one double layer 6 inch cake
Author: Mondo
Serves: 8
Ingredients
- 1 cup all purpose flour
- 1tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 tbsp unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup hot coffee
- ¼ cup milk
- ¼ cup yogurt
- For frosting
- ½ cup unsalted butter
- 2¼ cup powdered sugar
- 1 tsp vanilla extract
- 1-2tsp cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 Fahrenheit
- Spray two 6 inch pans with baking spray
- Place flour, baking soda, baking powder, salt, cocoa powder and sugar in food processor.
- Pulse for about 30 seconds to sift and combine dry ingredients.
- Mix wet ingredients in a measuring cup.
- While food processor is running, pour wet ingredients into dry ingredients.
- Make sure to scrape down sides.
- Pulse until fully combined.
- Divide batter evenly amongst the pans.
- Bake on middle rack for 22-25 minutes (try not to open the oven door until the 20 minute mark).
- Check cake with a toothpick, it should have just a few crumbs.
- Cool cakes in pans for 10 minutes and then remove to rack.
- Frost completely cooled cakes, as desired.
Notes
Vanilla Butter Cream: Mix 2¼ cups of powdered sugar with ½ cup of unsalted butter until light and fluffy (about 3min). Add 1 tsp vanilla and 1-2 tsp of heavy cream. Mix for another minute. Fill and frost completely cooled cake layers.