Salty Bacon Bourbon Peanut Butter Cookies

October 14, 2016

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Sorry…Did someone say Bacon…Bourbon and Peanut Butter in one little cookie? And it is salted! Whaaaat?!! Can you do that? Yes indeed you can and that is just what I did here. These naughty boozy little cookies are completely amazing. With gooey peanut butter, smoky bacon, rich chocolate and silky smooth bourbon (Knob Creek is our favorite) all enhanced with a perfect sprinkling of flaky sea salt, how could they be anything other than oh so decadent and sinfully delicious! Wonderful with a glass of milk or maybe with another shot of bourbon for an indulgent nightcap.

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These cookies would be perfect for tailgating, a very welcome treat for any adult trick-or-treaters you might encounter and certainly keep these in mind when those Super Bowl parties fire up!

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Salty Bacon Bourbon Peanut Butter Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

recipe slightly adapted from: The Endless Meal

Ingredients:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 strips of bacon
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • ⅓ cup bittersweet or semisweet chocolate chips
  • Maldon Sea Salt for Sprinkling over top

Directions:

Preheat the oven to 350°F.

Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together.

Cook the bacon until crisp. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the drippings and set aside to cool. Once cool, crumble the bacon, remove (eat) any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Add the granulated and light brown sugar and mix until creamy, about 4 minutes. Add the egg and bourbon and beat until light and fluffy, about two more minutes.

Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in the crumbled bacon and chocolate chips

Form the dough into 1″ balls and place on a parchment lined cookie sheet. Sprinkle Maldon flaky sea salt over the dough balls. Place cookie sheet in refrigerator and let cookie dough rest overnight. If you are rushed for time, you can simply let the cookies chill in the fridge for 30 minutes, though I think an overnight rest results in a more flavorful cookie.*

Once you are ready to bake. Place cookie dough balls on a parchment lined baking tray 2″ apart. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Enjoy!

* You can also freeze the cookie dough balls at this point. Once the dough is frozen you can remove it from the baking tray and store in a ziplock bag. When you are ready to treat yourself to a cookie or two (or so…) remove from freezer and bake as directed above, but add two minutes to the overall baking time.

Salty Bacon Bourbon Peanut Butter Cookies brought to you by: Runcible Eats (www.leaandjay.com)


Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

March 17, 2016

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It’s here, it’s here! Happy St. Patrick’s Day! I’m going to be celebrating the day with these Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting. Oh be still my heart! I’m sure ya’ll know by now that I absolutely love cupcakes. And that chocolate and peanut butter combination? Om nom nom nom! Yup these cupcakes are right up my alley. They are even topped with a Malteser, which is another personal favorite of mine. (Maltesers are malted milk balls. The closest thing we have readily available in Virginia are Whoppers. But you better believe I keep a secret stash of emergency Maltesers squirreled away.)

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I’m not so sure though, upon reflection, that peanut butter is very popular in Ireland. In fact, when I was living there, which was quite a while ago now, I remember having to search high and low to find a jar of peanut butter. And when I finally found it, it wasn’t “Jif” or “Skippy” brand that I was familiar with. It was called “American Peanut Butter” and was covered with red, white and blue and stars and stripes. And Reese Cups, which I’m pretty much addicted to, were nowhere to be found either, much to my dismay. I should say though, there was an abundance of other really tasty food readily available. I certainly was not in any danger of losing weight while in Ireland. The pints alone would see to that!

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So, considering the whole peanut butter scarcity issue, the Irish pedigree on these cupcakes is probably a bit shaky. I did dress them up with some requisite St. Patrick’s Day shamrocks. Well…at least I did dress one up with the shamrock sprinkles. I don’t think any folks out there over the age of three like to eat those crunchy sugar crumbles really. Though they do look adorable!

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And they do have the whole Guinness thing going for them, which is pretty dang Irish, so there is that. Not to mention the whole delicious thing. That is certainly worth a bunch of St. Patrick’s Day points I should think. The cake is dark, rich and oh so moist. And that Peanut Butter frosting is simply to die for, light, silky and fluffy as a cloud.

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These cupcakes are my St. Patrick’s Day dream come true…all sweet and boozy…just like The Husband! Bake a batch before you head out to your St. Patrick’s Day parties. Folks will be so glad you did. Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!)

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Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

  • Servings: 18 - 21 cupcakes
  • Difficulty: easy
  • Print

recipe for cupcakes from:Life As a Strawberry

recipe for frosting from: Handle the Heat

Ingredients:

For the Cupcakes:

  • 1 cup Guinness Stout
  • ¾ cup dutch process cocoa
  • ½ cup (1 stick) butter
  • 2 cups sugar
  • 2 eggs
  • ½ tsp. salt
  • 2 ¼ cups all-purpose flour
  • 2 tsp. baking soda
  • 1 cup buttermilk
  • 1 tsp. vanilla extract

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup smooth peanut butter
  • maltesers -for topping (optional, but not if you are making them for me! Mini Reese cups would also work well as a topper.)

Directions:

For the Cupcakes:

In a small saucepan, melt butter. Add Guinness and bring mixture to a simmer.

In the meantime, place sugar and eggs in the bowl of a stand mixer and beat them together until incorporated. Add salt and flour and continue to mix. The mixture will be relatively dry and resemble coarse biscuit dough.

Add baking soda to buttermilk. Careful, it will foam up and out and all over the counter if you take your eye off of it for a second. Add the baking soda when you are ready to start streaming it into the batter. 🙂

Stream buttermilk/baking soda mixture into batter and mix until combined.

Add vanilla extract to batter.

Once stout and butter mixture has come to a simmer, stir a little of the stout mixture into the cocoa and mix until it is smooth and creamy. Add the cocoa mixture into the hot liquid and whisk to combine. Remove the Guinness/cocoa mixture from heat and stream it slowly into batter while mixing. The batter will be thin – that’s okay!

Pour batter into standard sized cupcake liners. Fill about 3/4 of the way full.

Bake at 375° F for 15-20 minutes, until a toothpick comes out clean.

Set cupcakes on wire rack to cool. Remove cupcakes from baking tin after 5 minutes. Continue cooling.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add peanut butter slowly, 1 Tablespoon at a time, and mix until well combined.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes. Top with malteser if you desire. (Oh yes! You know you do!)

Enjoy!

Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting:

Kitchen Aid Stand Mixer

Malteser’s Candy– If you prefer you can substitute Whopper’s Candy for the Malteser’s

 

 


Salted Peanut Butter & Nutella Sandwich Cookies

February 5, 2015

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I love Peanut Butter. It’s true. I really love it. I mean I love it in baked goods, I love it on bread and I even love to just stand there with a spoon eating it straight from the jar. I love creamy peanut butter. I love crunchy peanut butter. I think the only one I know who might just love peanut butter more than I do is my dog.

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He also loves to roll in the sand at the beach!

Yup I love peanut butter, but it is not the only thing that I have been known to eat straight from the jar….Nutella springs to mind. And I’m talking about big honking tablespoonfuls, not little proper teaspoons! I do love me some Nutella. I can’t believe I didn’t discover it until I was in college!

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And you know what else… I love it when peanut butter and chocolate come together. And if you throw in some flaky salt so that you get that great salty/sweet taste sensation….well, I’m just in heaven! So you can just imagine how I feel about these Salted Peanut Butter & Nutella Sandwich Cookies.

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These little devils have got it all going on! Listen up, what you’ve got is two salted chewy peanut butter cookies with a gooey, chocolate-y ribbon of Nutella nestled between them. The perfect cookie for me!

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Now, you might be thinking that what with all this talk of “love” in the air and Valentine’s Day being right around the corner, that I made these cookies for my sweetie. You would be wrong. These cookies would be a dreadful Valentine’s gift for him. If I were to make him these particular cookies as a prezzie, it would be a sign that our relationship was in peril. I know that he couldn’t care less about peanut butter, doesn’t pay much attention to cookies at all, and is lukewarm about chocolate desserts all together. Nope. These are decidedly not for him. (Don’t worry over him…I’ve got his Valentine’s Day treat all picked out. Just you wait and see…) These cookies are all about ME. The only thing that might tempt me more is a cupcake. Hmmm…note to self….try to make a cupcake version of these cookies.

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Another thing these incredibly tasty Salted Peanut Butter & Nutella Cookies are about is World Nutella Day. That’s right, today February 5th is World Nutella Day.

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This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella. I love Nutella so I usually try to participate with a Nutella laden recipe every year. Last year I made cookies as well, Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie. 

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A couple of years ago, I made a Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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And I have also shared the recipe for Nutella & Banana Filled Peanut Butter Ebelskivers.

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Just can’t get enough of that Peanut Butter & Nutella combo! I will admit, this year’s Salted Peanut Butter & Nutella Sandwich Cookies are a bit on the large side. They are more the size of whoopie pies than regular cookies. But you see, I had gotten these wonderful cookie stamps and was just dying to try them out,

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so I definitely increased their size. However, I did not ever hear anyone say “Oh no! That cookie is just too big. I couldn’t possibly eat it all.” Well, now that I think about it, I did hear that once or twice. But when I looked back over, there was nothing left but crumbs…Heck a couple of times, even the crumbs were gone! As if they had been magically hoovered up. So I’ll leave the size of the cookie up to you. Make whatever size cookie suits your needs, but believe me you need to make a batch and soon! Folks, with the exception of my husband that is, will go wild!

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Salted Peanut Butter & Nutella Sandwich Cookies

  • Servings: 8 - 10 large sandwich cookies or 16 smaller ones
  • Difficulty: easy
  • Print

recipe from: Sweet Peas and Saffron (I did not change a thing about the ingredients, but made the cookies larger so that I could use my new cookie stamps!)

Ingredients:

For the Cookies:

  • ½ cup (113 grams) unsalted butter, at room temperature
  • ½ cup peanut butter, at room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) packed brown sugar
  • 1 egg
  • ½ tsp vanilla
  • 1½ cups (188 grams) all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • granulated sugar (for rolling)
  • coarse sea salt (for sprinkling)

Nutella for the ooey-gooey ever so chocolatey middle part

Directions:

In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla.

In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients.

Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Do not skip this part or your cookies will spread!

Pre-heat oven to 375° F. Line cookie sheets with silicone baking mats or parchment paper.

Roll dough into 1 tbsp sized balls, roll in the granulated sugar to coat. Place on baking mat and press down slightly with a fork. Sprinkle with sea salt. If you would like to use a cookie stamp like I did you will need to use about 2 tablespoons of dough. Lightly grease your cookie stamp and push straight down on dough. Gently pull stamp away from cookie and then sprinkle with salt.

Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely.

Now for the assembly: Place Nutella in a pastry bag and pipe it out onto the bottom of one cookie. Top with another cookie and gently press down. These sandwich cookies are best when assembled just prior to eating. If you wish to assemble them in advance, they can be kept in the refrigerator, just remember to let them come to room temperature before serving.

Enjoy!

Salted Peanut Butter & Nutella Sandwich Cookies brought to you by: Runcible Eats (www.leaandjay.com)

 


Salt River Bars

September 28, 2012

My husband loves salt. Wait, I don’t think that statement really conveys his feelings about salt adequately. He really LOVES salt. You know, he is a complete salt fiend. The kind of fellow who drives all of those top chefs mad by reaching for that salt shaker before he ever tastes one little bite of whatever it is that he is about to eat. I used to get a bit upset about it. I mean, I did take care to salt the item appropriately as I cooked it. But now, I know that whatever I do, it won’t be enough salt for him. I’ve accepted it. I know they say salt is bad for you, but he has low blood pressure and is very healthy and active. Perhaps he has eaten a large enough quantity that he is somewhat preserved and immune to its detrimental effects. Anyway, his love of salt was how I knew I’d instantly get his attention when I said that I was making Salt River Bars for dessert. As he grinned and his eyes took on a far-away look, I knew he was visualizing himself floating down his dream river of salt, munching on a delicious treat.

Now you don’t actually need a river of salt to make these bars, much to my husband’s dismay. They are incredibly easy to make. No oven required. And you get a treat that gives you that wonderful, often mentioned here, salty/sweet taste sensation. These bars also deliver with rich chocolate, gooey caramel, creamy peanut butter and a satisfying crunch. They’ve got it all going on! And just think, you can have all of this goodness for yourself, ready to devour in about 30 minutes or so. What are you waitin for? Get to it!

Salt River Bars

recipe from: Baker Girl

yield: 25 (1 1/2″) squares

Ingredients:

  • 1 box Club crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar, lightly packed
  • 1 cup peanut butter chips
  • 1 1/2 cups semisweet chocolate chips
  • Coarse sea salt

Directions:

Line an 8×8-inch pan with foil, allowing the edges to hang over the side, and lightly spray with non-stick cooking spray.
Place 15 crackers in the bottom of the pan (3 rows of 5). For three layers, divide the peanut butter chips into thirds and sprinkle 1/3 over the crackers.
Melt butter and brown sugar in a pan over medium heat, stirring constantly, until bubbly and smooth and a creamy caramel color, about 4 minutes. Pour 1/3 of the caramel over the peanut butter chips and crackers, then add another layer of crackers, peanut butter chips, and caramel, then repeat again for the third layer, topping the last layer with crackers.
 Melt the chocolate chips and pour over the crackers, spreading evenly.
Sprinkle coarse sea salt over the top.Allow chocolate to set up in refrigerator (about 20 minutes), then lightly cut through the partially-set chocolate (to make it easier to cut after it cools completely). Place bars back into the fridge. Once cooled completely, gently remove bars by lifting out foil. Cut accordingly (they are pretty rich, so I cut them in smallish 1 1/2″ squares. I used a pizza cutter, not a wheel, but one of those rocking ones and it worked very well)
*If you want to make this in a 9×13-inch pan, add about a half more of everything in measurements.
Enjoy!

Chocolate Peanut Butter Pretzel Bars

September 11, 2012

Here’s one for all of you salty/sweet loving folks out there and believe you me, I am a card-carrying member of your club. Not to mention, this little recipe gem has peanut butter (another favourite of mine) thrown in as well. The title really says it all: Chocolate…Peanut Butter…Pretzel Bars. Yuuuuum! How wonderfully decadent! In just one of these little squares you not only get your salty/sweet fix, but you also get a fabulous texture convergence of the crispy crunchy base and the silky smooth topping.

As if the sinfully delicious taste isn’t enough to inspire you to make these bars, I might add that they are very easy to put together. No oven time is required.  Which is definitely a plus when you live in Virginia in the summer. (speaking of which…it is now September and I am DONE with all of this heat and humidity. Could someone please pass that message along to whoever is in charge of the Virginia climate…) All you need is the good old microwave oven. And you’ll be totally finished and popping these bars into the fridge to chill before you even know you’ve started. However one taste of these delightful little bars will make folks believe you laboured over them all day. What are you waiting for…hop to it!

Chocolate Peanut Butter Pretzel Bars

recipe from: Craving Chronicles

yield: 9 medium-sized bars or 16 small bars

Ingredients:

Peanut Butter Base:

  • 6 tablespoons unsalted butter, melted
  • 3/4 cup peanut butter
  • 1 1/2 cups pretzel crumbs, fine
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt

Chocolate Ganache:

  • 1 heaping cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
  • 1/3 cup heavy cream

Directions:

Line 8×8 pan with foil. Spray with baking spray.

In a medium microwave-safe bowl, melt peanut butter and butter together in microwave (about 1 minute on HIGH). Stir in pretzel crumbs, confectioners’ sugar and salt. Spread evenly into prepared pan and refrigerate at least 10 minutes.

In a small saucepan or microwave-safe container, heat heavy cream to near boiling (1-2 minutes on HIGH, depending on your microwave). Pour over chocolate chips. Let sit for 2 minutes. Stir until chocolate is melted and smooth. (If needed, microwave on DEFROST 10 seconds at a time to finish melting.) Pour chocolate over chilled peanut butter base. Chill.

Refrigerate for at least 1 hour before cutting. Lift foil to remove from pan, then slice into bars with a pizza cutter. Store in refrigerator.

Enjoy!


Peanut Butter Cup Blondies

December 15, 2011

Hmmm…another band rehearsal. I needed to figure out what fantastically yummy snack I would have ready to energize them as they worked through their set list. I decided that I was in the mood to bake brownies or some sort of bar type dessert. I may have mentioned that I love Reese’s Peanut Butter Cups and I just happened to have a bag of the new Reese’s Cup Minis sitting right on the counter. (Don’t know how they got there….) And then I remembered that Karly from Buns in My Oven (one of my all time favourite blogs) had blogged about this exact treat some time back. Everything I have ever made from Karly’s site has been off-the-hook delicious! I quickly checked her site. Just as I thought, it looked awesome…a peanut butter base filled with chocolate chips, chopped up Reese’s cups and as if that wasn’t enough, there’s a whole Reese’s mini squished into the top!

That’s what I’m talking about folks! I mean, sure, I was making these treats for the band but I would likely need to taste test one or two or maybe five or so, just to make sure they were acceptable. I wouldn’t want to serve anything not up to snuff. Yup, these Peanut Butter Cup Blondies were the ticket! So I got busy baking. The only thing I changed in her recipe was that I baked these lovely little treats in a mini muffin pan whereas she baked them in a 9×13 pan. I did change the name a bit too, she called them Peanut Butter Brownies and I christened these gems “blondies”.

The results? AWESOME! Moist, peanut buttery, chocolatey bliss! Not only did the band scarf them down, but I’d wager Santa would be delighted to find a few of these waiting for him when he comes down the chimney. Make some today!

Peanut Butter Cup Blondies

recipe slightly adapted from Buns in My Oven (Karly baked them in a 9×13 pan and I made mini muffin sized treats)

yield: 34 mini muffin sized blondies

Ingredients:

  • 1 1/3 cups packed brown sugar
  • 1/4 cup butter, melted
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 36 mini peanut butter cups (Reese’s are the best!)
  • 1/2 cup milk chocolate chips

Directions:

Pre-heat oven to 350 degrees. Line mini-muffin pan with mini cupcake papers.

In the bowl of a stand mixer, beat together sugar, peanut butter, butter, vanilla, and eggs until well blended. Mix in flour, baking powder, baking soda, and salt.

Cut 12 peanut butter cups into quarters and gently stir into blondie batter along with the chocolate chips. Use small cookie dough scoop to fill each muffin well. Place in oven for 12-15 minutes, or until a tester comes out clean.

Remove from oven and immediately press remaining peanut butter cups into the top of each blondie. Allow to cool before serving.

Enjoy!


Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

October 14, 2011

So the other day I had a real hankering for something with peanut butter and bananas. Then I saw the bottle of Jack Daniels sitting there and decided bourbon would have to be involved in the dish as well. I don’t know why it is that I want to put Jack Daniels in everything. I think I’m borderline obsessed with the stuff! What’s even stranger is that I never drink Jack Daniels in any type of cocktail form. In fact, I only drink it straight after the most harrowing of days. 🙂 Yet I want to put it in everything I bake. Go figure…. Perhaps I lived in Tennessee in a previous life…

The man himself!

Well, I had come across a recipe that called for all of the desired ingredients. It was listed on a blog from which I had never attempted to make any dishes and which due to the following outcome, shall remain nameless. I must admit, I was a bit sceptical about said recipe because it did not call for any eggs. Hmmm…. And it seemed a bit short on flour. Hmmm…. But I soldiered on and popped the ill-fated concoction in the oven. The cloud of doubt grew ever darker as I peeked in the oven to check on its progress ( ie. lack of progress). With growing apprehension, I went to one of my favourite blogs, Buns in My Oven, because I knew Karly had published a recipe for a fantastic looking Peanut Butter & Banana Pound cake not too long ago. I checked her ingredients…yup…5 eggs and over double the amount of sugar and flour. Oh no! Why did I ever stray! But what could I do but sit with a horrible sinking feeling, hoping for the best, yet fearing the worst. Sadly, my perseverance merely resulted in  a terribly disappointing blob emerging from the oven. Utter failure! I hate it when that happens. But I proceeded to pick myself up ( after uttering a string of expletives which I wouldn’t even think of replicating here ) and began to mix up the recipe for Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze from Buns in My Oven, but with the addition of some lovely Jack Daniels. It was obvious from the get-go that this was much more like it. I felt my spirits lifting and knew I would be redeemed in this cake.

Sure enough… This cake is stunning!

I bet it’s even awesome without the Jack. You could leave it out if you were taking it to a church pot-luck or a children’s party or some other such teetotalling thing. But it just makes me feel better knowing Jack’s in there.

Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

Recipe slightly adapted ( I added the Jack Daniels 🙂 ) from Buns In My Oven

ingredients:

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 cup smooth peanut butter (I used JIF), divided
  • 2 3/4 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 large bananas, mashed
  • 3 Tablespoons Jack Daniels (or your preferred Bourbon)
  • 1 cup Nutella, divided
  • 2 tablespoons milk or water (optional – or you could use some more Bourbon – as you seen fit)

Directions:

Preheat the oven to 325 degrees. Grease and flour a bundt pan.

In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.

Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low. Add the Jack Daniels and mix until incorporated.

Pour batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup. Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.

Bake the cake for 60 – 75 minutes or until the cake is golden brown and a tester comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.

Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. If desired, mix in a little milk or water or even some more bourbon, depending on the day you’ve had, to thin out the glaze until it reaches the desired consistency.

Drizzle on top of the bundt cake.

Enjoy!


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