August 8, 2020

Boozy Peach Jam

There's nothing quite like a fresh peach, but so often I end up with peaches that are woody or don't ripen beautifully. We invested in some beautiful peaches last month, but we ate them all before any could become jam. This recipe from Love & Olive Oil was intriguing enough that I text my husband and asked him to bring home 4 pounds of peaches. I knew we'd easily eat the extra pound because my son adores peaches. 

Boozy Peach Jam

3 lbs. ripe peaches
2 cups sugar, divided
6 Tbsp. lemon juice, divided
2 tsp. Pomona's Universal Pectin
1 1/2 tsp. calcium water
1/2 cup bourbon, divided

Bring a saucepan of water to a boil. Cut a shallow X on the bottom of each peach, blanch for 30 seconds and then submerge in an ice water bath. Once cool, peaches should peel easily. Cut in half, remove pits, and then chop the rest of peaches into roughly 1/2-inch pieces. You should have about 5 cups of chopped fruit.

Toss peaches with 3 Tbsp. lemon juice and 1 cup of sugar. Cover tightly and refrigerate for a few hours or overnight, stirring once or twice to keep the peaches coated with their own juices. 

Once peaches have macerated, prepare jars and supplies for canning. 

Combine remaining sugar and pectin, and set aside.

Bring to a simmer, and cook 10-15 minutes, mashing as it softens, to get to the desired consistency. Add remaining lemon juice, calcium water and 6 Tbsp. of bourbon. Bring to a full boil, stirring occasionally. Whisk in sugar/pectin, stirring continuously until mixture returns to a full boil. Stir in remaining 2 Tbsp. bourbon, and remove from heat. (If you prefer a kid-friendly jam, omit the last of the bourbon or add it all prior to boiling.) 

Ladle jam into prepared jars, leaving 1/4-inch headspace. Process in a hot water bath for 10 minutes. Cool completely, and refrigerate any unsealed jars. 

Depression Era Peanut Butter Bread

 This is the third peanut butter recipe in a row on my blog. Obviously, I love peanut butter, so this recipe from Sprinkle Bakes caught my attention. I saw it yesterday and was able to bake it today. It's definitely best served with a glass of milk, full of peanut butter flavor and delicious. 

Depression Era Peanut Butter Bread

2 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups peanut butter
1/4 cup honey
1 1/3 cups milk

Preheat oven to 325°F. Combine flour, sugar, baking powder and salt together. Whisk to combine. In a separate bowl, stir together the peanut butter and honey. Add this mixture to the dry ingredients along with the milk. Mix using an electric mixer on low speed until just combined. Scrape down the bowl, and fold the batter until no streaks of flour remain.

Grease a 9 x 5 loaf pan. Scrape batter into the prepared pan, and smooth the top. Bake for 1 hour, until toothpick inserted near the center comes out clean. 

Let the bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a serrated knife. Serve warm or cool. Makes 1 loaf.

June 14, 2020

Peanut Butter Icebox Torte

This recipe from Life Love & Sugar is phenomenal. My family loved it. My parents were lucky enough to snag pieces and loved it. In fact, my mom came back to watch my children just to eat another piece. OK, that's not quite true. She came back to help out during a childcare crunch, but at least she got another piece of this dessert in the process.

We're already contemplating a mint version ...

Peanut Butter Icebox Torte
12 oz. cream cheese, room temperature
255 grams powdered sugar, divided
2 Tbsp. milk
2 1/2 cups heavy whipping cream, chilled
1 tsp. vanilla
1/2 cup peanut butter
2 Tbsp. unsweetened cocoa powder
1/2 cup milk
2 15 or 16 oz. packages of peanut butter Oreos
1/2 cup heavy whipping cream, chilled
2 Tbsp. powdered sugar
2 Tbsp. unsweetened cocoa powder
Remaining Oreos

Prepare a 9-inch springform pan by lining the sides with parchment paper sticking about an inch above the sides of the pan.

To make the mousse, beat the cream cheese and 155 grams powdered sugar together until smooth. Add the milk, and beat until smooth. Set the cream cheese mixture aside, and make the whipped cream.

To make the whipped cream, whip heavy cream on high until it begins to thicken. Add vanilla and remaining powdered sugar. Continue to whip on high until stiff peaks form.

Carefully fold 1/3 of the whipped cream into the mouse until combined. Fold in the remaining whipped cream. Then divide mousse mixture, putting 2/3 in one bowl and 1/3 in a separate bowl. Add the peanut butter to the 2/3 mousse, and fold until mixed. Add the cocoa to the remaining third, and fold until mixed.

Pour the milk into a shallow dish. Dip the Oreos in milk briefly, and place a layer of Oreos in the bottom of the pan. (I dipped 2 or 3 at a time, just to coat them. Don't let them sit or they'll get too soggy.) Spread with half the peanut butter mouse. Add another layer of milk-dipped Oreos. Top with the chocolate mousse. Add another layer of milk-dipped Oreos. Top with the remaining peanut butter mousse. Chill at least 4 or 5 hours.

To make the garnish, whip the heavy cream on high until it begins to thicken. Then add sugar and cocoa powder, and beat until stiff peaks form. Pipe chocolate whipped cream on the cake, and garnish with Oreos immediately prior to serving. Makes 14 to 16 servings.

May 21, 2020

Browned Butter Peanut Butter Snack Cake

This lady at buttermilk is a genius.

She combined peanut butter and browned butter. This cake is delicious, but this frosting is divine. Make this. Or make any cake you please, and top it with this frosting. (I couldn't make the peanut butter cheesecake I wanted for my birthday as it wouldn't hold up without a refrigerator for our trip to our land, so I made a simple chocolate cake and topped it with this.)

Browned Butter Peanut Butter Snack Cake
1/2 cup butter, to be browned
1/8 cup canola oil
1/3 cup peanut butter
1/3 cup sugar
2 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (heaped) baking soda
2 eggs, room temperature
1 cup cake flour
1/2 cup buttermilk
1 Tbsp. cocoa
1/2 Tbsp. milk
1/2 cup butter, browned
1/4 cup butter, softened
1/3 cup peanut butter
1 tsp. vanilla
1/2 tsp. sea salt
2 1/4 cups powdered sugar
2 Tbsp. heavy cream (or milk)

Preheat oven to 350°F. Grease and line an 8 x 8 pan with parchment paper. Over medium heat, melt the butter. Cook until butter is browned and nutty. (You can brown the butter needed for the frosting at the same time, and set half aside. Just make sure to get the browned bits in both the cake and frosting portions as those contain the most flavor.)

Pour browned butter into a bowl. Add peanut butter, vanilla, sugar and oil. Whisk together until smooth. Whisk in the eggs. Gently stir in the dry ingredients. Add the buttermilk, and stir until smooth. Pour half the batter into the pan. Add the cocoa powder and milk to the remaining half of the batter, and stir until smooth. Dollop the chocolate batter throughout the pan, and gently swirl with a knife. Bake 20 to 30 minutes or until cake is done.

To make the frosting, chill the browned butter until it's solid but not fully hardened. Using a mixer, beat together the butters until fluffy. Add in peanut butter, vanilla and salt, and beat to combine. Gradually add the powdered sugar, and mix until incorporated. Drizzle in the cream or milk, and beat on high until fluffy. (You can add more milk if needed to achieve the desired texture.)

Spread frosting on cooled cake. Enjoy. Makes an 8 x 8 cake.

May 14, 2020

Flourless Chocolate Cake

This is a simple recipe with simple ingredients, yet it tastes incredibly decadent. Perhaps that's because you're eating chocolate, eggs, butter and little else. You could even pretend it's healthy because there's no added sugar. It's not. (It's not healthy. There is also no added sugar.)

This came across my radar from Brown Eyed Baker. I've always enjoyed her recipes and found this to be a solid win. Mine required additional baking time to set, but it was absolutely worth it. The perfect treat for Mother's Day!

Flourless Chocolate Cake
8 eggs, cold
16 oz. bittersweet chocolate (chopped)
1 cup unsalted butter (cut into small cubes)
1/4 cup brewed coffee at room temperature (or water)
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. chocolate extract (helpful if you have no coffee)

Preheat oven to 325°F. Grease an 8-inch springform pan, line with parchment & grease the parchment. Wrap the outside of the pan in a double layer of aluminum foil, and place in a 9 x 13 pan (or other larger dish to use for a water bath). Put a small pot of water on to boil for a water bath.

Using a stand mixer with a whisk, beat eggs on medium until doubled in volume, about 5 minutes. Meanwhile, melt chocolate and butter together with coffee using a double boiler. (I cheated and melted the chocolate and butter on medium heat in the microwave and stirred in the water.) Remove from heat, and stir in chocolate and extracts.

Using a large spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

Transfer the batter to the prepared pan and smooth out the top. Pour enough boiling water to come halfway up the springform pan. Bake until the cake has risen slightly, the edges are beginning to set and a thin glaze (like a brownie crust) has formed, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

Remove the cake from the water bath, remove foil, and set on a wire rack to cool completely. Once cool, cover with plastic wrap, and chill at least 6 hours or overnight before serving. (The cake keeps well refrigerated for up to 4 days.)

About 30 minutes before serving, run a thin knife between the cake and pan, and remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar if desired and serve with fresh whipped cream. Serves 12 to 16.