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omnomnomNo, I cannot, in fact, leave "well enough" alone--=-because yes, pound cake is perfection! But...but, the month of October makes me think of peanut butter cups!!
I also had a new cupcake pan to break in, so I had to play! So sorry the phone pic by son was from the top, these are tall narrow cupcakes that look quite elegant:
And the
Preheat the oven to 325 degrees.
Cream together 1 c unsalted butter and 2 c sugar until very fuffy.
Beat in 5 medium or 4 large eggs, one at a time.
Gently stir in 1 1/2 c all purpose flour (or a mix or white and whole wheat).
Now you again need the dazzlingly versatile PB2...stir in 1 c of this dry, low fat peanut butter powder, PB2.
The batter will be rather dry by now, so mix in 3/4 cup of Greek yogurt .
Beat in a final 1 c flour and 1 tsp baking soda, and a 12 oz bag of Ghiradelli dark chocolate chips reserving a few for decoration.
I made 1 dozen tall elegant cupcakes, a regular loaf pan and a small 1 qt copper mold cake with this recipe. I think it would be perfect for a normal sized bundt style pan. These are perfect plain or with a sprinkling of powdered sugar.
If you want a glaze, a cup of powdered sugar, a 1/4 c of PB2 and about 2 T melted butter and a wee bit of milk make a perfect spreadable topping!
Enjoy!
I also had a new cupcake pan to break in, so I had to play! So sorry the phone pic by son was from the top, these are tall narrow cupcakes that look quite elegant:
And the
Preheat the oven to 325 degrees.
Cream together 1 c unsalted butter and 2 c sugar until very fuffy.
Beat in 5 medium or 4 large eggs, one at a time.
Gently stir in 1 1/2 c all purpose flour (or a mix or white and whole wheat).
Now you again need the dazzlingly versatile PB2...stir in 1 c of this dry, low fat peanut butter powder, PB2.
The batter will be rather dry by now, so mix in 3/4 cup of Greek yogurt .
Beat in a final 1 c flour and 1 tsp baking soda, and a 12 oz bag of Ghiradelli dark chocolate chips reserving a few for decoration.
I made 1 dozen tall elegant cupcakes, a regular loaf pan and a small 1 qt copper mold cake with this recipe. I think it would be perfect for a normal sized bundt style pan. These are perfect plain or with a sprinkling of powdered sugar.
If you want a glaze, a cup of powdered sugar, a 1/4 c of PB2 and about 2 T melted butter and a wee bit of milk make a perfect spreadable topping!
Enjoy!
no subject
on 2010-10-25 02:53 am (UTC)These look like the "peanut butter chestnuts" I saw today in reverse (because they were photographed from above).
no subject
on 2010-10-25 04:24 am (UTC)