Peanut Butter And Jam Cakecooks Country Recipes

PEANUT BUTTER & JAM COOKIES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
• Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
• In a separate large bowl, whisk together the melted butter and sugars until combined.
• Add the egg, vanilla, and peanut butter, and mix until combined.
• Add the dry ingredients, and mix until just combined - do not overmix.
• Roll the dough into 2oz balls. Form the balls into flat circles, and place 1 teaspoon of jam into the centres. Form the dough back into balls, sealing the jam inside.
• Place onto the prepared baking tray and bake for 12 - 14 minutes.
• Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

PEANUT BUTTER & JAM FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment.
• Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins.
• Spoon the mixture into the prepared cake tin and gently press down with your hands. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares.

PEANUT BUTTER AND JAM CAKE(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
• Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
• Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
• **If you've forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
• FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
• TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.

PB & J CUPS

Steps:

• Line 8 cups in a 12-cup muffin tin with cupcake liners.
• Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
• Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
• Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
• Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
• The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

ITALIAN CREAM CAKE(COOK'S COUNTRY)

Steps:

• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
• Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
• Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
• When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).

PEANUT BUTTER AND JAM CAKE

Steps:

• TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third. Preheat the oven to 350°F. Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs all at once and beat on medium speed until combined. In a bowl, stir together the flour, baking powder, and salt. Stir the 2 teaspoons vanilla into the milk. Add the flour mixture and milk in alternating batches, beginning and ending with flour. After each addition, mix on low speed just to combine the ingredients. Stir in the peanut butter chips.
• Divide the cake batter evenly among the prepared cake pans. Set 2 layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake until the cake is golden, firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Monitor the layers carefully for doneness; each one may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
• TO MAKE THE FROSTING: Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and peanut butter on medium speed until fluffy, about 3 minutes. Add the powdered sugar, cream, and the 2 teaspoons vanilla and beat on medium speed until light and fluffy, about 2 more minutes.
• TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the jam. Repeat with a second layer. Stack the final cake layer on top of the first 2 and cover the cake's top and sides with frosting. Press the chopped peanuts around the sides of the frosted cake.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

SMITH ISLAND CAKE(COOK'S COUNTRY)

Steps:

• For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt in saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease and flour two 8- or 9-inch cake pans and line with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.
• To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve.

PEANUT BUTTER & STRAWBERRY JAM CAKE WITH PEANUT BUTTER WHITE

Steps:

• MAKE THE CAKE: Position a rack in the lower third of the oven and preheat to 350°F.
• Line the bottoms of 2 9x2-inch round cake pans with rounds of parchment paper.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds, until the mixture is lighter in color.
• Add the sugar in a steady stream, then stop the mixer and scrape down the sides of the bowl.
• Return the mixer to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4-5 minutes.
• Gradually pour in the eggs, about 1 tablespoon at a time.
• (If the mixture looks curdled, stop adding the eggs, increase speed to high, and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.
• The entire process of adding and beating the eggs should take 3-4 minutes.
• Reduce mixer speed to low.
• Add the flour mixture in 4 additions, alternating with 3 additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Add the vanilla toward the end of mixing.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centers comes out clean, 30-35 minutes.
• Cool cakes in pans for 10 minutes; invert onto wire racks and cool completely.
• MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.
• Add the peanut butter and whisk to blend.
• Place the white chocolate in a medium bowl and pour the warm cream on top.
• Let stand for 1 minute, then stir until melted and smooth.
• Let stand at room temperature until cooled, thick, and spreadable, about 1 hour.
• Using a long, serrated knife, cut each cake layer in half horizontally.
• The tops will become the bottom and top of the cake, and the remaining layers will become the center.
• Place a dab of ganache in the center of an 8 1/2" cardboard cake round.
• Place a cake layer, top side down, on the cardboard.
• Spread with 3 tablespoons jam, spreading to the edges.
• Top with another layer and spread with 3 tablespoons ganache, spreading to the edges.
• Top with the remaining layer, top side up.
• Frost with remaining ganache.
• Place the chopped peanuts in a jelly-roll pan.
• Hold the cake in one hand directly over the pan and tilt the cake slightly.
• With the other hand, pick up some of the peanuts and press them into the sides of the cake.
• Rotate the cake as you apply the peanuts until the sides are completely covered.
• Using a clean metal spatula, press the peanuts into the ganache to make them more fully adhere.
• (The cake can be stored at room temperature, under a cake dome, for 1 day.) No more than 1 hour before serving, starting at the edge of the top of the cake, arrange the strawberry slices in concentric circles until the surface is covered.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).