Our bakers made some beautiful muffins this week!
Leave your links here for the PB&J muffins!
We’re going all-American to celebrate Eleanor Roosevelt’s birthday. Posting date is October 11!
- ½ cup (75 g) lightly salted peanuts, toasted (see page 19)
- 1 cup (130 g) all-purpose flour
- 1⁄3 cup (75 g) firmly packed dark brown sugar
- ½ teaspoon kosher salt
- 3 ounces (¾ stick/85 g) unsalted butter, melted and warm
- 1¾ cups (225 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) firmly packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120 ml) whole milk
- ½ cup (115 g) sour cream (not low-fat)
- ½ cup (130 g) creamy peanut butter (natural is fine here)
- 1⁄3 cup (75 ml) canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1⁄3 to ½ cup (105 to 160 g) grape jelly
- Place the peanuts in the bowl of a small food processor and pulse until finely chopped (a few coarser crumbs won’t hurt), or finely chop them by hand.
- Transfer the chopped peanuts to a large bowl. Whisk in the flour, brown sugar, and salt. Drizzle the butter over the mixture and use a rubber spatula (or your very clean fingers) to fold and cut the ingredients together until the mixture is crumb-like. Set aside.
- Preheat the oven to 400°F (205°C). Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick cooking spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
- In a large bowl, whisk together the flour, both sugars, the baking powder, cinnamon, baking soda, and salt, breaking up any lumps of brown sugar if necessary.
- In another large bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
- Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined.
- Drop about 2 tablespoons of batter into each cup of the prepared muffin pan. Use the back of a clean, lightly oiled spoon to flatten the batter out. Place 1 rounded teaspoon of grape jelly onto the muffin batter in each cup, trying to keep it in the center of the cup, if possible. Top the jelly with another 2 tablespoons of muffin batter to cover the jelly completely, using the back of a spoon to gently spread the batter into an even layer. The muffin cups should be not quite full. (You might end up with excess batter. Do not try to force it into the cups; simply make extra muffins.) Cover the surface of each muffin cup with a small handful of crumbs, pressing the mixture ever so gently so that it adheres to the top.
- Bake, rotating halfway through the baking time, until the crumb topping turns a golden brown, 14 to 18 minutes. Check them; if a toothpick inserted into a muffin near the edge (avoiding the jelly center) should come out clean (disregarding any topping or jelly that might stick), bake them for a minute more—these muffins might sink in the middle if not baked all the way.
- Let the muffins cool almost completely in the pan on a cooling rack. Since the crumb topping is messy, I found the easiest way to remove the muffins is to angle the muffin pan over the sink and tilt the pan until the muffins almost fall out. Grab each muffin and set it on the cooling rack until completely cool.
Nine Texas Sheet Cakes and one Orange Olive Oil Bundt Cake – winners all!
How’d y’all like this Texas-size cake?
Posting date is March 1, let’s bake!
- 2 cups (255 g) all-purpose flour
- 1 1⁄4 cups (250 g) granulated sugar
- 1 cup (220 g) firmly packed light brown sugar
- 3⁄4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1⁄2 cup (120 ml) well-shaken buttermilk
- 1 tablespoon pure vanilla extract
- 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) pieces
- 1 cup (240 ml) coffee
- 1⁄3 cup plus 1 tablespoon (35 g) unsweetened cocoa powder
- 1⁄4 cup (50 g) vegetable shortening
- 1 teaspoon baking soda
- 14 ounces (395 g) confectioners’ sugar (about 4 cups)
- 2⁄3 cup (165 ml) evaporated milk
- 4 ounces (1 stick/115 g) unsalted butter, cut into small pieces
- 1⁄2 cup (130 g) creamy natural peanut butter
- 1⁄4 teaspoon kosher salt 1 teaspoon pure vanilla extract
- 1 1⁄2 cups (225 g) salted roasted peanuts, finely chopped
- Preheat the oven to 350°F (175°C). Lightly spray a half sheet pan with nonstick cooking spray. Line the pan with parchment paper, then lightly spray the parchment and the sides of the pan. Alternatively, you can grease and lightly flour the parchment paper and the sides of the pan.
- In a large bowl, whisk together the flour, both sugars, and the salt. Make a well in the center of the bowl. Set aside.
- In a small bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla. Set aside.
- In a medium saucepan set over medium heat, stir together the butter, coffee, cocoa powder, shortening, and baking soda. Once the butter just begins to melt, increase the heat to medium-high and bring the mixture to a boil for 20 to 45 seconds, but no more. Pour the hot mixture into the well of the dry ingredients and fold it all together. The mixture should be nearly room temperature (if it is not, wait a few minutes). Add the buttermilk mixture to the chocolate mixture and whisk
- gently to combine.
- Pour the batter into the prepared pan and place in the oven. Bake the sheet cake until a toothpick
- inserted in the center comes out clean, 15 to 18 minutes, rotating the pan halfway through the
- baking time. Do not overbake; err on the side of slightly underbaked if you must.
- Start making the icing while the cake is baking (the icing must be applied to a hot cake to fuse
- Sift the confectioners’ sugar into a large bowl. (If you want to make sure your frosting is extra smooth, sift the sugar twice.)
- In a medium saucepan set over medium heat, stir together the evaporated milk, butter, peanut butter, and salt. Once the butter begins to melt, increase the heat to medium-high and bring the mixture just to a boil.
- Pour the hot mixture over the sifted confectioners’ sugar and whisk to combine. Add the vanilla and whisk again for 10 seconds.
- Pour the frosting over the hot cake and spread it into a consistent layer with an offset spatula. Sprinkle the chopped peanuts over the frosting and allow the entire cake and frosting to come to room temperature. Place the cake in the refrigerator for about 45 minutes to fully set the frosting.
- Slice and serve the cake cold (our preference), or bring it to room temperature first.
How did you all like this one? Did you make your own peanut butter?
Nine recipes to go in Baked Elements! Sticking with bananas once more, next we’re baking a peanut butter-spiked banana bread. You can make the peanut butter from the book, or use store-bought; go creamy instead of crunchy; or up your game and add even more peanuts. Posting date is August 31!
Crunchy Peanut Butter Banana Bread
Yield: One 9-by-5-inch loaf
1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 rounded cup mashed bananas (2 1⁄2 to 3 bananas)
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup whole milk
1 cup crunchy peanut butter (see page 26)
4 ounces (about 2⁄3 cup) semisweet chocolate chips
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.
In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.
In another large bowl, whisk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.
Are you ready for another gorgeous Baked cake? This one has it all: Chocolate; Peanut Butter; and Bananas! And it will be perfect for your Memorial Day celebration.
The next posting date is Sunday, 25 May!
Yield: One 8-inch, 3-layer cake
For the Banana Cake
3 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature, cut into 1/2 inch cubes
1/3 cup vegetable shortening
1 3/4 cups plus 1 tablespoon sugar
2 large eggs
2 teaspoons pure vanilla extract
3 large very ripe bananas, mashed (about 1 cup)
1/2 cup plus 1 tablespoon buttermilk, well shaken
For the Milk Chocolate Ganache Frosting
8 ounces good-quality bittersweet chocolate (60 to 72%), finely chopped
8 ounces good-quality milk chocolate, finely chopped
1 ½ cups heavy cream
2 tablespoons light corn syrup
12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
For the assembly
Peanut Butter Filling (page 28)
For the Chocolate Glaze
8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
6 ounces (1 1/2 sticks) unsalted butter, softened, cut into ½-inch cubes
1 tablespoon light corn syrup
For the garnish
1/4 cup coarsely chopped salted peanuts
Make the Banana Cake
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes (the mixture will appear to string or ribbon throughout the bowl). Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas, and beat until incorporated. (If the mixture appears curdled, keep beating slowly until the mixture looks like it is coming back together.) Scrape down the sides and bottom of the bowl and mix again for 30 seconds. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients and mixing for 10 to 15 seconds, or until incorporated, after each addition.
Divide the batter among the prepared pans and use an offset spatula to smooth he tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
Make the Milk Chocolate Ganache Frosting
Place both chocolates in the bowl of a standing mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture by hand until it is completely smooth. Set aside to cool to room temperature.
Returning the bowl to the standing mixer fitted with the paddle attachment, on medium speed, gradually add the butter to the chocolate mixture and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Assemble the cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread half of the Peanut Butter Filling on top. Top with about 1 1/4 cups of the frosting and gently smooth it out. Add the next cake layer, trim it, fill with the remaining Peanut Butter Filling and top with another 1 1/4 cups of the frosting. Add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.) Frost the sides and top of the cake with the remaining frosting and refrigerate for 15 minutes to firm it up.
Make the Chocolate Glaze
Place the chocolate, butter, and corn syrup in the bowl of a double boiler over medium heat. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth. Remove the bowl from the water and stir the glaze to release excess heat.
Line a rimmed baking sheet with parchment paper. Place the cake on a wire rack on the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the edges in a thick stream. You should be able to control the size and length of the streams by how quickly you pour. Feel free to experiment and have no fear in playing around; this is the fun part and there is no right or wrong way. Garnish around the edge of the cake with the peanuts. Chill the entire cake for about 20 minutes, or until the glaze is set, then transfer to a cake plate. Serve at room temperature.
The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.