Elvis S'mores Cake {#PasstheCookBookClub}

This week has been filled with cakes here on the blog and it's time for another round of Pass the Cook Book Club with yet another summer inspired cake. I know I shouldn't pick favorites but this month is by far my favorite in this club! Kita, our lovely leader, was very kind in choosing The Smitten Kitchen Cookbook by Deb Perelman the author behind the blog Smitten Kitchen. I've been a reader of her blog for over two years; well before I knew what 'blogging' was and her cookbook has been on my to-buy list for a long time (see my cookbook pinterest board).

All the recipes in this month's selection are very tempting; thus why I am buying the book! From the Cheddar Breakfast Swirl Breakfast Buns, to the Tomato Scallion Shortcakes with Whipped Goat Cheese and this S'mores Layer Cake. I intend to make all the above soon but of course I was naturally drawn to the layer cake. I just love making layer cakes and I couldn't resist.

Since I've made traditional s'more recipes recently (s'more cookie bar and s'mores macarons), I wanted to switch the cake up a little bit. As always, I asked Mr J what he thinks would be a great variation and of course he said peanut butter. I swear this man is addicted to peanut butter and needs some therapy (just saying; PB anonymous?). But since he eats a majority of what I make, I indulged him. A few Google searches lead to the decision of peanut butter banana s'mores cake aka Elvis S'mores.

I made the graham cracker cake as the recipe suggested but I smothered it with a creamy milk chocolate peanut butter ganache instead and added some fresh sliced bananas. Finally the cake is topped with marshmallow frosting! The frosting is pretty thin and not my usual 'cake' frosting so it was very hard to work with and beautify.

It is not the prettiest cake I've made (probably the ugliest, still debating) but for now it wins the award for the best cake ever according to the hubby. The graham cracker cake is moist and fluffy (just the way I like my cakes) and the peanut butter ganache running in the middle is perfectly sweet and is not overpowering that you lose the graham cracker and subtle banana flavors. Don't get me wrong, there is plenty peanut butter flavor here but it is well balanced. It's the first time I've ever seen Mr J. lick his plate clean (Instagram picture). Apparently it was that good. Feel free to add more bananas as several labmates suggested they would have liked more of the banana in there. 

Elvis S’mores Layer Cake
Ingredients:
Cake:
1 cup (2 sticks) unsalted butter, softened, plus a bit more for greasing pan
2 cups flour
2 cups honey graham crackers (not cinnamon graham crackers), finely processed into a powder
2 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
2/3 cup granulated sugar
1 cup dark brown sugar
4 large eggs, room temperature
2 cups buttermilk, well shaken
Filling:
½ lbs milk chocolate Reese's peanut butter cups, finely chopped
¾ cup heavy cream
Pinch of salt
1-2 bananas, sliced
Frosting:
4 large egg whites
1 cup granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Directions:
To make the cake: preheat the oven to 350 degrees F. Butter two 9” round cake pans, line them with parchment paper, and butter that.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add a third of the dry ingredients, then half of the buttermilk, and repeat mixing after each addition until combined. Scrape down the bowl and mix again if needed.
Divide the batter between the cake pans, smoothing tops. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan on rack for 20 minutes, then run a knife between the cake edges and pan before inverting each layer on a rack. Discard the parchment paper and flip the cakes back upright on the rack. Let cool completely. (a process you could speed up by placing cakes in the fridge).
To make the filling: Place the chocolate in a heatproof bowl. Combine the heavy cream and salt in a small saucepan, and bring to a simmer. Pour over the chocolate and let sit for 1 minute, then whisk until smooth. Set bowl over another bowl filled with ice water and stir until it firms up to a spreadable consistency.
Make the frosting: Place egg whites, granulated sugar, and cream of tartar in a heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat, starting low and gradually increasing to high, until stiff glossy peaks form, 4 to 7 minutes. Add vanilla and mix until combined. Use immediately.
Assembly: Use a long serrated knife to level the top of the cakes; gently taking off the domed part. Place one cake layer face up and spread peanut butter ganache thickly over the bottom layer. Scatter the banana slices over the ganache. Place top layer over the bottom. Chill the cake for 10-15 minutes. Frost the cake by spreading a thin layer over the top and sides, covering for crumbs. Transfer to fridge for 5 to 10 minutes, and let sit. Then generously coat top and sides with additional frosting. Put the remaining frosting in a piping bag fitted with a large round piping tip. Create big marshmallow dollops decoratively over the top of the cake. Dipping your finger in water between each dollop to push down the top of each where you pulled the piping bag away. With a kitchen torch on low, lightly brown the dollops, creating the toasted marshmallow effect.

Below is what everyone else in the club made!

Peanut Butter Chocolate Chunk Blondies {Pass the Cookbook Club}

It's the last Thursday in July which means it's time for another installment of Pass the Cook Book Club!

This month, the cookbook of choice was Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I love Ina (who doesn't right?) and as an avid Food Network fan, I was introduced to her early in my culinary journey. One of my earliest successful chocolate cake recipes is from Ina's archive and it's still my go-to for a moist chocolate cake.

So I was very excited about this month's choice and went straight for the dessert option (duh!) on the list of three recipes (Chocolate Chunk Blondies, Easy Gazpacho & Goat Cheese Croutons & Foolproof Ribs with BBQ sauce).

I made the chocolate chunk blondie recipe two ways. First in its original state with chocolate chunks and it was glorious. But the second time, I adapted the recipe to include Reese's peanut butter cups instead of chocolate chunks and because I have been on a brown butter kick lately (see brown butter week here, here and here), I browned the butter as well to enhance the flavor.

All I can say is, these blondies are the BOMB!! They are moist, crunchy and addicting. The loaded peanut butter chunks were a great addition and they added extra moisture to the bars. In addition, the brown butter caramelized the flavors and I loved it! You need to try them...ASAP seriously!! As always, any recipe from Ina is amazing and this book is already waiting in my cart for my next amazon order.


Reese's Peanut Butter Chocolate Chunk Blondies
Adapted from "Foolproof: Recipes You can Trust" Ina Garten

Ingredients:
½ lb. (2 sticks) unsalted butter, browned and cooled at room temperature
1 cup light brown sugar, lightly packed
½ cup granulated sugar
2 tsp. pure vanilla extract
2 extra large eggs, at room temperature
2 cups all purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
1 ½ cups chopped walnuts
1 lb. Reese's peanut butter chocolate chunks

Directions:
Preheat the oven to 350 degrees. Grease and flour an 9 x 11 x 2-inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts and chocolate chunks with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don’t overbake! The toothpick may have melted chocolate on it but shouldn’t have wet batter. Cool completely in the pan and cut into 12 bars.

(Affiliate link included)

Please take a minute to look at all the other recipes from club members!

Brown Butter Peanut Butter Paisley Brownies {Brown Butter Week}

Have you ever browned butter? I'm sure the answer is YES for most of you foodies but for the rest of you who have not, then let me tell you, you are missing out on a secret ingredient. I was in the same boat until a few weeks ago when I decided to give it a try while trying a new cookie recipe and I was pleasantly surprised. 

 
So what is brown butter you ask? It is simply cooking butter beyond it's melting point to where the milk solids brown and you cook away most of the water. But you see, browning your butter enriches its flavor and gives it a rich caramelizing nutty flavor that takes any recipe that calls for butter up a notch. And in the past two weeks since my discovery of this secret ingredient, I've tried brown butter in everything from these brownies to pan seared scallops. Obsessed much?? I know, that's why I decided to have a brown butter dedicated week on the blog!! So let's start off with these peanut butter paisley (wanna-be) brownies.

Peanut butter fans, you will love this. It is a double peanut butter chocolate brownie!! I found the recipe on the back of the Reese's peanut butter chips label and I had to try it again with brown butter. Of course, I think it is much better with brown butter because there is an added nutty flavor to the peanut butter and chocolate medley. I think you would love this combination of flavors. The brownies also have soft centers as you bite into the chocolate layer but as usual my favorite part is the crunchy edge :)

Here are a few tutorials on how to brown butter. It is very easy and all you need is 5 minutes. So go brown some butter today! And please come back during the week for more brown butter recipes :)

theKitchn: How to brown butter 
Simply Recipes: How to Brown Butter
How Sweet it Is: Step-by Step pictorial instructions

Brown Butter Peanut Butter Paisley Brownies
Yield: About 20 brownies

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, browned and cooled to room temperature
1/4 cup creamy peanut butter
1 cup sugar
1 cup packed light brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 2/3 cups peanut butter chips
1/2 cup chocolate chips, melted and cooled

Directions:
To brown butter: Cut butter into pieces and melt in a saucepan over medium heat. Start to whisk constantly once the butter starts to foam. When the butter starts turning brown, fragrant and you see brown bits at the bottom of the pan, remove from heat. Transfer to a mixing bowl and allow to cool.

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. 

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat the butter and peanut butter until combined. Add the sugars and beat well. Add the eggs, one at a time and beating well after each addition. Beat in the vanilla.

Add the flour mixture into the peanut butter mixture and mix until well combined. Stir in the peanut butter chips.

Spread half of the batter into the prepared pan and smooth the top with a spatula. Spoon the melted chocolate over the top and spread evenly. Using a cookie scoop, add the rest of the batter on top. Spread the batter evenly with a spatula and then swirl with a metal spatula or knife for marbled effect.

Bake for 30-35 minutes or until the top is lightly browned. Cool completely in pan on a wire rack. Cut into squares and serve.

Adapted from: The back of Reese's Peanut Butter Chips

Reese's Peanut Butter Marshmallow Cookies {May Bakin' Friends}

I found a new way to share my baked goods (like these peanut butter marshmallow cookies) and make new friends. I joined a fun group called Bakin' Friends, created and hosted by Steph of Steph's Bite of Bite. This group brings together bakers, bloggers, foodies or just anyone who loves sweets. Each month, you get matched with a Bakin friend at the beginning of the month and you bake goodies with a secret ingredient and send out to one another by the 16th of the month. Then, on the last day of the month, you post about what you received. What a great idea right?

My Bakin Friend was Maya of Chumpkin Butter. We had a great time emailing back and forth getting to know each other and bonded over our love for spicy Thai food. This is definitely my favorite part of the group. Unfortunately, Maya has had the most incredibly busy month with finals and some silly post office mix ups which lead to delayed shipment and Maya was unable to send her goods to me before today. Poor girl has baked three times already (I am so sorry). I can't wait to receive them this weekend, and I'm sure they will be delicious :)

UPDATE!!

I received my package from Maya today after work! It made my day and put a smile on my face after this not-so good week. She made the most moist cookies I have EVER had in my life. They are almond butter marshmallow cookie-wiches (Grain-free). Yeah, that's right they are super healthy, crunchy and have coconut, cranberries and raisins in them. I am in love.  Thank you very much Maya. I am going to remake these so I can share with my husband...they might not have survived by the time he got home :0

_______________________________________________________________________________
As an alternative, I'm sharing with you instead what I mailed out. I was matched with Christine of Christine's Kitchen. All I will say is, that girl is my twin from another mother living in California (move closer!!). I baked her these Reese's peanut butter marshmallow cookies since the secret ingredient of the month was marshmallow.

These cookies are moist and chewy with chunks of peanut butter bites. If you are a peanut butter fan, then you need to make these cookies because you will love them. They are delicious to say the least!! And I was very happy to hear that Christine enjoyed them as well.

Peanut Butter High Hat Cupcakes

I made these cupcakes this weekend for a small surprise graduation party we were hosting at our place. The graduate didn't want a party but her mother and I threw her a small get-together anyway to celebrate her Master's Degree!!

A little bit about the graduate. She is one of my best friends and is the kindest, most self-less person I have ever met. We met four years ago at graduate school orientation when she was drawn to my yellow dress and I to her infectious smile!  These days, we are together almost every day on a coffee or bubble tea date.  As her graduation neared, I worried about how empty my afternoons would feel without her around at school.  I was so relieved and happy when she landed a job in a lab right down the road! I'm beyond proud of her and know that she will be very successful in all her future endeavors.

The cupcakes are a fluffy vanilla yellow cupcake topped with a creamy peanut butter marshmallow frosting and coated with dark chocolate. Yummmmmyyyy!!!

Actually, they were her idea like six months ago. She bookmarked all the cupcakes she would like me to make in this cookbook (Betty Crocker The Big Book of Cupcakes) and these were at the top of her list. Since it was her day, she got them!!

And I think she loved them. Hats off Lovey!!

Congratulations to Chrissa, Laura and Nicole as well!! PhD recipients as of yesterday. So proud of all you :) And I promise you will all get your treats at your defense parties!

Now for the recipe:

Chocolate Cupcakes with Peanut Butter Buttercream

There have been lots of things happening in my blogging development this week. Since my experiments in lab are acting up, I am indulging more into baking!

First, I successfully made basic or 'American' buttercream. It has only four ingredients and should be very straight forward. But it is not. At least not in my hands. It comes out thin and UN-pipeable. After several tries, this recipe (below) did the trick.

My Momma in the US was coming up to visit this weekend and I wanted to make her some cupcakes to take back with her. She loves peanut butter and chocolate and that was exactly what I made. The chocolate cake and frosting recipes are from Krissy's Creations. The frosting was light, fluffy and extremely easy to pipe. Definitely a keeper!


The second accomplishment of the week was the start of a cake stand collection. I have always wanted pretty cake stands and so I went hunting this Friday for one at Marshalls/Home Goods where to my surprise the options were limitless.

  

I loved these white ones and had to get the set of three so I could use it as a cupcake stand too. Totally makes sense! And I had to get this pink one, the scalloped edge is just so beautiful.

At the end of the night, I ended up with 5 and I was in cake stand bliss. I told the hubby to consider getting me cake stands when he thinks I deserve flowers. I hope he listens because there are endles options at T.J. Maxx as well (rumor has it). 

And finally, I started experimenting on picture-taking techniques. Played around with some colored background and lighting  (even though it was a very cloudy day today). Loved the way the pictures turned out.