Caramel Peanut Butter Ganache Recipe Recipe For Zucchini

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

PEANUT CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 (8-inch) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs, and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
• Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.
• Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.