Having a love affair with baking means trying new recipes. But by no means does it mean you will like everything you bake. Has this ever happened to you?
You find a recipe that has you dashing to the store to pick up items you don’t keep on hand, (for me that’s whole milk and buttermilk), you spend a few hours in the kitchen gingerly assembling what you think will have you and your family fighting over the last slice, only to take the first bite and remember you don’t really like cake anyway. So what made you think THIS one would be so special?
It happens to the best of us. I chalk it up to “practice makes perfection” in the kitchen. My most recent incident happened with chocolate peanut butter layer cake. I don’t really like cake because I think it’s usually too dry, but this recipe had me at nutty peanut butter mousse layer. As it turns out, that was the only part I liked so I ate it out of the middle and tossed the extra calories in the trash.
If you like cake, peanut butter, and chocolate, there’s a good chance you will savor this extra sweet treat. Click here for Paula Deen’s Lipsmackin’ Chocolate Peanut Butter Layer Cake. The recipe was published in Paula Deen Best Desserts 2009.
I really liked the nutty peanut butter mousse (using creamy peanut butter instead of crunchy), so I may use it as a filling for my heavenly chocolate cupcakes with snow frosting.
Since Jason was crunching on celery while I was digging out the middle of the cake, he spread some of the mousse on his celery. That’s what’s so fun about working in the kitchen, you can go from chocolate layer cake to a new version of ants-on-a-log. And it’s ok, and probably healthier, not to like everything we bake.
Nutty Peanut Butter Mousse
1/2 cup peanut butter morsels
1-1/4 cups heavy whipping cream, divided
1/2 cup creamy peanut butter (the recipe calls for crunchy but I like creamy)
1/4 cup confectioner’s sugar
In a small saucepan over low heat, melt peanut butter morsels and 1/4 cup whipping cream. Stir until mixture is melted and smooth. Stir in peanut butter and let cool.
In a small bowl, beat remaining 1 cup of whipping cream at high speed with an electric mixer until soft peaks form. It works best if you use a glass or metal bowl that you’ve chilled in the freezer along with the beaters. Add the confectioner’s sugar 1 tablespoon at a time, beating until stiff peaks form.
Gently fold the whipped cream into the cooled peanut butter mixture. Cover and chill. Use as filling for cupcakes or celery.
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