PEANUT-BUTTER WAFER CAKE
This towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden star here is Katherine Yang's utterly delicious peanut butter cream, which binds the layers. It's savory and nutty, silken and not too sweet. Wafer sheets come in standard 8 1/2-inch rounds, so tempering the chocolate in a 10-inch-wide, shallow pan is the simple trick to easy dipping. You can use an offset spatula to spread the filling, or for a more impressive presentation, use a star tip, and pipe swirls, rosettes or scallops. The cake should be eaten soon after assembly, as the filling will eventually start to soften the wafer's crispness.
Provided by Gabrielle Hamilton
Categories cakes, dessert
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Bring milk and cream to simmer in a heavy 1-quart saucepan over medium heat.
- Whisk egg and yolk in a medium bowl. Add sugar, cornstarch and flour, and whisk until very well incorporated and almost fluffy.
- Whisk hot milk mixture into egg mixture. Return mixture to saucepan, and return heat to medium. Boil 1 minute, whisking constantly, or until thickened. Remove from heat. Whisk peanut butter into hot pastry cream.
- Strain the mixture through a fine-mesh sieve into a clean bowl, stir in salt, then cover with plastic wrap directly on cream to prevent skin from forming. Chill at least 3 hours, or overnight.
- Prepare the cake layers: Bring a wide pot of shallow water to a very gentle simmer over low heat.
- Place 2/3 of chocolate shards plus solid shortening in a clean 10-inch skillet set over the gently simmering water, and melt slowly. Bring the mixture to 110 degrees, and stir well to create a glossy, uniform consistency. Seed in remaining chocolate shards, and stir until completely melted and glossy, and chocolate tempers to 91 degrees. Remove from heat or turn off simmering water (or both).
- Pulse peanuts in food processor until they're a coarse meal. Remove, and stir in confectioners' sugar.
- Drop one wafer sheet into chocolate, giving it a tiny swirl to make sure the entire surface underneath is coated. Retrieve the wafer with tongs, tweezers or two forks, and hover it over the chocolate until dripping stops, then invert wafer, chocolate face down, on a baker's rack set over parchment to "drain." You want a film of chocolate to glaze the waffling, but you don't want to fill the holes enough to pave them over entirely. Repeat with remaining wafer sheets, tempering the chocolate if needed. While chocolate is still tacky, turn wafers chocolate-side up to finish cooling. (Use an offset spatula if needed to gently release wafer from rack.) Before chocolate sets fully, heavily ring edges of two of the chocolate-dipped wafer sheets by sprinkling the prepared peanut mixture in a 1-inch rim. Allow to cool and harden in a cool, dry place.
- To assemble: Pipe or spread 1/3 of the peanut-butter pastry cream uniformly among three of the wafer sheets (on the chocolate-filmed side to prevent sogginess later), reserving one of the peanut-edged sheets as the topper.
- Refrigerate until ready to serve.
- When ready to serve, stack the sheets chocolate-side up, using the peanut-crusted sheet on the bottom, the other two plain sheets in between, and top with the last peanut-crusted chocolate wafer sheet.
PEANUT BUTTER WAFERS
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients and knead by hand. Roll into 3/4-inch patty. Cut out wafers with a small round cutter. Or you can form small balls and flatten by hand.
- Bake for approximately 45 to 50 minutes or until brown on a baking sheet sprayed with a non-stick cooking spray. Cool on a rack. Store in a sealed container. For an extra treat, dip cookies in skim milk and feed to dog.
- In a double boiler melt carob chips and oil together until smooth. After dipping wafers garnish with chopped coconut or chopped peanuts.
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
CHOCOLATE PEANUT BUTTER NO-BAKE CAKE
You've heard of no-bake pies and cheesecakes, but a no-bake cake? We've got it! Make it with peanut butter, chocolate pudding mix and vanilla wafers.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Add milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
- Reserve 5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
- Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.6152 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
THIN CRISPY PEANUT WAFERS
Peanut brittle move over! You have competition! This is an amazing, crispy, chewy, sweet cookie cracker wafer. You must try it! It is really a nice treat! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 23m
Yield 30 wafers
Number Of Ingredients 8
Steps:
- Adjust oven rack to center of oven (these will bake 1 sheet at a time).
- Preheat oven to 400°.
- If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
- Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
- Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
- Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
- Some will be powdery, some coarse, and some whole, it is okay, set aside.
- Melt butter in a small pan over moderate heat; set aside for now.
- Combine sifted flour and baking soda; set aside.
- Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
- Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
- Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
- Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
- Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
- Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
- Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
- They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
- Cookies should bake until golden brown, then remove from oven.
- If cookies have run into each other, cut apart immediately while very hot.
- Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
- Let cookies stand until firm enough to be removed.
- Will be easy to peel the foil away from backs.
Nutrition Facts : Calories 95.1, Fat 4.8, SaturatedFat 1.1, Cholesterol 9.2, Sodium 85.5, Carbohydrate 11.5, Fiber 0.7, Sugar 7, Protein 2.5
VANILLA WAFER CAKE III
The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.
Provided by Jan H.
Categories Desserts Cakes Bundt Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
- Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 50.1 g, Cholesterol 115.3 mg, Fat 27 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 12.2 g, Sodium 215.6 mg, Sugar 31.3 g
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