Molly Yehs Party Trick Peanut Butter Cake Recipes

MOLLY YEH'S PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350°F. Spray an 8x8-inch baking dish with baking spray with flour, and line the bottom with parchment paper.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, 6 tablespoons water, and peanut butter. Add the wet ingredients to the dry ingredients, and stir to combine. Pour into the baking dish.
• Bake until a wooden pick inserted in the center comes out clean. Begin checking for doneness at 30 minutes. Let cool in the pan for 10 minutes. Remove to a rack to let cool completely, or serve while it's still warm. Serve plain or with desired toppings.

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

RADISHES WITH SMOKED BUTTER

Steps:

• Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
• Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
• To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
• Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.

MARZIPAN MOOSE MOUSSE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line four 6-inch round cake pans with parchment paper.
• In a very very large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, milk, oil and extract. Add the wet ingredients to the dry ingredients, then whisk in the coffee. The batter will be very thin. Pour into the cake pans and bake until a toothpick inserted in the centers comes out clean. Begin checking for doneness at 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out onto a greased wire rack and let cool completely.
• (These can be baked up to a week in advance, cooled completely, wrapped tightly in plastic wrap, and then frozen. Cake layers can be assembled straight from the freezer; allow to come to room temperature before serving.)
• For the mousse frosting: Whip the heavy cream to soft peaks, then gradually add the cocoa and powdered sugar. Add the almond extract and continue beating to medium stiff peaks.
• For the filling and decorating: Level the cake layers, and then place one layer on a plate or cake board. Spread with a thin layer of frosting. Roll out the marzipan, dusting with powered sugar if necessary, to 1/4-inch thick, then cut out a circle that will fit on top of the cake. Place it on top, then spread on about 3 tablespoons jam. Place the second layer of cake on top, then repeat the process twice more. Cover the cake with the frosting.
• Cut a moose out of the remaining marzipan, then, if desired, knead a bit of gel food coloring into some marzipan and cut out hearts. Stick them on the cake. Surround the bottom of the cake with crushed almonds, then dust the top with powdered sugar, pearl sugar or sprinkles.
• Store in the fridge.

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.