Pancake cake?!

December 19, 2008

Every year on my family members’ respective birthdays, I do the honor of baking them Fancy FAncy cakes. As I’m away at uni I couldn’t possibly do that! except for my older brother who studies at the same university as me 😀

Unfortunately, I didn’t have access to an oven, so I contemplated the options that I did have..

And kabang i remembered dearest Martha’s kick ass Crepe cake – and I decided to make him a pancake cake instead.

Imagine..

Soft .. cake like pancakes stacked with peanut butter filling and chocolate ganache :D:D

It was good .. real ..real good!

The pancake recipe I got from smitten kitchen’s blog and if there is such a thing as perfect pancake ..those where it!

Peanut Butter Pancake Cake with Chocolate Ganache

Ingredients:

Best Buttermilk Pancakes:

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon kosher salt, or slightly less table salt
  5. 3 tablespoons sugar
  6. 2 large eggs, lightly beaten
  7. 3 cups buttermilk
  8. 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Obviously I didn’t keep them warm in the oven — just ate them instantly 😀

Peanut butter filling:

  1. 4 T unsalted butter
  2. 3/4 cups peanut butter
  3. 1/4 cup confectioner’s sugar
  4. 1/2 teaspoon salt

Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use. (I didn’t have an electric beater so I did it by hand!)

Chocolate Ganache:

  1. 1 1/4 cup heavy cream
  2. 200grams finely chopped bitter sweet or dark chocolate

Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Assemble:

Layer Pancakes on top of each other, filling each layer with peanut butter filling. Top with chocolate ganache. enjoy!

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Eureka!

August 26, 2008

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I have good news.

Do you know how every single person on the planet is in search of the perfect chocolate chip cookie?? okay so I haven’t discovered the recipe . .yet, but I did find a recipe that hits close to the ultimate cookie!

I have found the recipe for the perfect peanut butter chocolate ‘chunk’ cookies!

These cookies were soooo right I cant even begin to describe them! The texture was just right they where kinda chewy but not so chewy and the had the perfect crunch (Is that what you call it?!). Not only that but these babies had chocolate CHUNKS instead of your usual mini wannabe’s chips. *sighs deeply* Just perfection!

All I know is I will be baking them again!

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The recipe:

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1) 1/2 cup butter

2) 1/2 cup brown sugar

3) 1/2 cup sugar

4) 1 cup peanut butter butter

5) 1 egg

6) 1/2 tsp salt

7) 1/2 tsp vanilla

8) 1/2 tsp baking soda

9) 1 1/2 cups flour

10) 1/2 tsp cinnamon

11) 3/4 cup dark chocolate chunks

Directions:

1) Preheat oven to 180ºC (350ºF).

2) Cream the butter and both sugars. Beat in the peanut butter and egg.

3) Scrape sides of bowl and beat in the salt, baking soda, cinnamon and vanilla. When well blended, add flour and stir until it is blended. Stir in the chocolate chunks (Reserve a few chunks for the chef  – Trust me you’ll need them to divert your attention from the dough when shaping it).

4) Shape dough into 1-inch balls (I used my measuring spoons tablespoon to get the same amount) and place on cookie sheets about 5 cm (2 inchs) apart.

5) Flatten balls with the bottom of a flat glass (I used the back of my measuring cups) and bake for 10-12 minutes or until slightly browned around the edges.

6) Get a large glass of milk and enjoy!

Makes about 35 cookies. Store in airtight container.

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Devil’s Food Cupcakes With Fluffy Peanut Butter Icing!!

July 28, 2008

Devils Food Cupcakes7

howdy ho! So this past Wednesday I made baklava and I was going to post the pictures but the whole damn thing was gone before I could take any pictures!! Making baklava is dead easy but I had never had the opportunity to make it before since where I live (Bahrain – its an island somewhere in the Arabian gulf) you can find baklava like bread – its THAT common, yet its usually bought during special occasions like parties or Eid. So not many would consider making it, but I wanted to try! It turned out really great and my cousin who had dropped by that day actually compared it to one of the top pastry shops that sell baklava – I was pleased 😀

But this post is not about the now gone baklava, its about the low fat devil’s food cupcakes with a not so low fat icing!

I got the recipe from foodnetwork, its by Ellie Krieger.

They taste soo good that for you actually forget that they are lower in deadly artery blocking fat and calories! But then you remember and have a second one! 😀

Devil’s Food Cupcakes

Ingredients:

1) Paper cupcake liners

2) 1/2 cup whole-grain pastry flour

3) 1/2 cup cake flour

4) 1/2 cup natural cocoa

5) 3/4 teaspoon baking soda

6) 1/4 teaspoon salt

7) 1/2 cup reduced-fat sour cream

8) 1/4 cup lowfat buttermilk

9) 2 tablespoons unsalted butter

10) 1/4 cup canola oil

11) 1/2 cup dark brown sugar

12) 1 egg

13) 1 egg white

Directions:

1) Place rack in center of oven and preheat oven to 350 degrees F.

2) Place a cupcake liner into each section of an 8-cupcake tin (My cupcake moulds are smaller so this recipe yielded 10 of ’em). Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve.

Devils Food Cupcakes2

3) Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients (I’ve always read that you should finish with the dry ingredients so that the batter holds together).

4) Distribute batter evenly among 8 (10 in my case) cupcake tins. Bake for 15 to 17 minutes (I baked for 20 min since my oven is psychotic and I never get the perfect result within the stated time) , or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.

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Don’t they look sinister!

Fluffy Peanut Butter Icing

Ingredients:

1) 1/2 cup butter, softened

2) 1 cup creamy peanut butter

3) 3 tablespoons milk, or as needed

4) 2 cups confectioners’ sugar

Directions:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Note: I halved the recipe for these cupcakes.OLYMPUS DIGITAL CAMERA