Creamy Peanut Butter Mousse and a video!
So I did my Studio 5 segment today. Wow. It was fast. I’ve done this quite a few times now and I usually have around 5-6 minutes. I can’t believe how fast this 2 minutes went by. And I was totally looking at an imaginary camera. But its all good. It’s always a blast to be there with all that awesome energy in the room. All the cameras and sound guys around you. Its a lot of fun. Never thought this would be something in my life that I would get to do, and I feel really blessed. So they finally posted a video, so here is the link. There were 2 other bakers and recipes in the same segment, I am #2. Just don’t laugh that I’m looking everywhere but the camera. :)
And here is the recipe for the Creamy Peanut Butter Mousse and the Chocolate Cupcakes that I use with it.
Creamy Peanut Butter Mousse
3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.
Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here’s how:
Chocolate-Peanut Butter Cup Cupcakes
2 1/4 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 cup good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
1 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups
Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.
To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.
Chocolate Cupcakes
I know it’s been a while since I posted. I have missed you all. I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand. I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers. Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:
I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one. But this is definitely my go-to recipe for Chocolate Cupcakes. I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious! It works out perfectly every time and it is the perfect combination of texture and moistness. I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.
I hope you enjoy it as much as I do!!!
Chocolate Cupcakes
makes 2 dozen
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:
Vanilla Frosting
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract
Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.
xoxo,
Steph
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
Dear Stephanie’s Kitchen,
It’s been a while since I’ve been able to sit down and feed you a new post. I think about you ALL of the time. But there is always a bum to change, or someone needs to eat (geez, what am I a full service diner?) or even worse, the 2 year old has taken the liberty of taking off his own diaper and wiping down the walls with it (sorry TMI). And when I’m not doing that, I’m feeding a helpless little baby who hasn’t quite figured out how to hold the bottle all by herself. All of this means you have been neglected once again. Please don’t give up on me little blog. One of these days I swear, I will have all of my time devoted to you and only you, but until then, just keep on breathing. Please know that you are always on my mind and hopefully soon I will have this 3 kids under the age of 4 thing down pat and I will be able to master the art of multi-tasking.
Love,
Steph :)
p.s here are some lovely and super delicious mini-chocolate bundt cakes with peanut butter frosting for you and only you, enjoy!
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
6 tablespoons cocoa powder
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 18 mini bundt cakes or 24 lined muffin cups and bake at 375 degrees for about 15-18 minutes. Top with peanut butter frosting.
Peanut Butter Frosting
2 cups confectioners’ sugar
1/2 cup butter, at room temperature
1 cup creamy peanut butter
3 tablespoons milk
1/2 teaspoon vanilla extract
Cream the butter and peanut butter together until smooth. Add the confectioner’s sugar and vanilla and slowly add the milk until the consistency is perfect for piping onto the bundt cakes. Place the frosting in a ziploc bag and cut off just a bit of the corner of the bag. Slowly pipe the frosting on the bundt cakes. I topped mine with reeses peanut butter pieces. Yummy!
Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle
My mind is empty tonight. Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.
Well I could tell you how delicious these mini bundt cakes are. So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while. She finally had to ask for it back. I was crushed. I was having a hard time finding one for me. But than my friend called me today and told me that Walmart was selling them for $18. Good deal. I was so incredibly excited. Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it. And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe. So I whipped up these Pumpkin Chocolate Chip Bundts. Oh and the Cinnamon Cream Cheese Drizzle! So divine. I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant. There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan. That works too. The recipe is really yummy. It is moist and oh so delicious.
I guess I had something to say afterall..so sorry for the ramblings! Hope you all have a great weekend!
Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.
Enjoy!
Chocolate Dipped Peanut Butter Pretzel Bites – and farewell, for now
It has been a crazy couple of weeks and I can’t believe how fast time has flown by! This summer will be gone before we know it! Sad news. I have decided that I need a break from blogging for a little while. Just for the rest of the summer. I am having a lot harder time adjusting to life with 3 kids than I ever imagined I would. I decided that they need to be my first priority and so I am going to take the pressure off of myself for the need to bake everyday and try to find time to blog about it. I will be back in September, so I hope you won’t forget about me. I could never abandon my blog forever. It has allowed me to be me, not just Mommy, Wife, Maid and so forth. It has opened my eyes to what I truly am passionate about and for that I don’t want to say goodbye forever. I just need to breath for a while and get my world in order. When I come back, I vow to be better than ever! So, for now, feel free to browse through the many recipes I have here and do come back! I will however be blogging for Cafe Zupas every Tuesday, so be sure to check it out every week. Thanks for your support friends!
I will leave you with a scrumptious snack though! I first saw these babies on Studio 5, here in Utah. They originally came from this blog. They are absolutely delicious, and super easy to make. You might want to make a double recipe, because they seem to disappear very quickly! See you in a couple of months!
Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches
1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)
Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
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