Chocolate Peanut Butter Frosting 2 Recipe Bagel

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
• Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

CHOCOLATE PEANUT BUTTER BAGELS

Steps:

• If using bread machine, place everything in the pan following manufacturer's instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
• Then start machine on DOUGH setting. If not using bread machine: follow these instructions up to the first rise: .
• Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
• Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
• Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
• Let bagels rest for 5 minutes.
• In the meantime, bring water in a medium saucepan to a boil.
• preheat oven to 400°F prepare a couple of cookie sheets with parchment paper.
• Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don't worry if they don't sink, it'll work out just fine.
• Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
• Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
• Cool on a cookie rack.