Wednesday, January 18, 2006

Packed With Peanuts

I am going through some sort of peanut butter phase. I am craving it like crazy. But not just regular ol' peanut butter; oh no, I am craving the sweetened kind like in a dessert. Like a peanut butter pie, or a newman's peanut butter cup, or chocolate peanut butter ice cream, or even a nutella peanut butter sandwich on toasted bread.

I ended up buying a pint of ben and jerry's crunchy peanut butter thing: peanut butter ice cream with chocolate covered peanuts and a crunchy fudge swirl. And it was on sale. It was like it was meant to be.

I am noticing that around ovulation (ie, NOW) I crave fat more than I crave sugar. What do you health care practitioners think of that?

July 22, 2004
Joelfre’s 31st Birthday
Yummy Peanut Butter Chocolate Cake
Chocolate butter cake (one layer)
Peanut Butter Frosting

I researched peanut butter frosting and the one I liked the best has cream cheese in it! Yum. But, it also calls for peanut oil…isn’t peanut butter oily enough? And we add cream cheese and butter! Isn’t that enough oil?? They also call for powdered sugar, which with the cornstarch will make it thicker, so I thought I’d use regular sugar (or half granulated and half powdered) and omit the oil and add milk if I need to thin it out…I’ll let you know how it turns out…

PEANUT BUTTER FROSTING Printed from COOKS.COM
1/2 c. peanut butter
1 pkg. (3 oz.) cream cheese
1 tbsp. butter
1 box confectioner's sugar
1/4 c. peanut oil (may substitute Crisco oil)
1 tsp. vanilla
1 egg white

Mix all ingredients together until spreading consistency. (I had to use a little milk to make my frosting spread better.)Mix all ingredients together. Beat until smooth frosting is formed.

(7/26) I used half a cup of superfine sugar and half a cup of powdered sugar, no egg white, and enough milk to thin it out, and it came out just fine. I also added a pinch of salt b/c I had unsalted peanut butter. It was fine. It spread well, held up well, didn’t spoil, and tasted yummy. You could taste the cream cheese just as a hint in the background—it could have been a little more prevalent. The vanilla really made a difference.

This recipe is enough to frost one 9 in cake.

2 comments:

  1. Dunno what the health care professionals might say, but this layperson wonders if your current . . . erm . . . activity requires the kind of energy fat provides best.

    Now I want peanut butter cake too! Argh.

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  2. I love that YOU of all commenters suggested that the Stinky has been running me ragged. Yeah!!

    I want to learn how to bake a cake that tastes like peanut butter and frost it with nutella.

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