Recipe Swap: Peanut Butter Honey Cake with Chocolate Topping

 

It's recipe swap time and the theme was bloggers choice. I was given the blog Cookies on Friday and chose her Peanut Butter Honey Cake with Chocolate Chip Topping. I did not use buttermilk and used regular milk. I'm not sure if it made a huge difference but my cake doesn't look as moist as hers. It sure was good though! I followed all of the other directions to a T, including using the mixer for the crumb topping. I cut the cake before it completely cooled so my picture kinda sucks. Click over to Nicole's blog to see her beautiful pic!

Cake:

½ cup butter, softened

¼ cup peanut butter

¾ cup honey

2 eggs

1 teaspoon vanilla

2 cups flour

1-1/2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

Topping:

½ cup peanut butter

¾ cup sugar

2 tablespoons flour

1 cup chocolate chips

Preheat oven to 350 degrees. 

Grease and flour a 9” x 13” pan.

In a large mixer bowl, beat together the butter, ¼ cup peanut butter, and honey. Blend in the eggs and vanilla. In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add the flour to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Pour in the prepared pan.

Prepare the topping: in a mixer bowl, combine the ½ cup peanut butter, sugar, and flour. Stir in the chocolate chips. Crumble the topping over the cake batter. 

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. 

Glazed Apple Cream Pie

I was in the mood to bake a pie the other nite. I asked him what kind of pie he liked best and he said he liked them all. I researched and found a Glazed Apple Cream Pie on Allrecipes. one I wanted to make. When we went to the store I headed to the apples. He then asked me why I was getting apples and that he didn't like them! Well, he missed out. I ate half the pie cuz it was so frickin good! I gave the rest of the pie away after I realized ate I had eaten so much. :(

Glazed Apple Cream Pie

• 1/2 cup white sugar
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tablespoons cornstarch
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 tart apples - peeled, cored and sliced
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 (15 ounce) package pastry for double-crust pie
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter, softened

Directions

1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie.

The recipe said to refrigerate for at least 1 1/2 hours before serving (longer is better). I didn't. I even reheated it for about 30 seconds in the microwave.

Chocolate Chip Banana Cake w/Cream Cheese Frosting

I had a few old bananas and wanted to make something different than banana bread. I searched Allrecipes and found this recipe. I followed it pretty much but made a few changes and added the chocolate chips. My cake fell when I pulled it out of the oven. It was my fault though. I couldn't find the pot holders and used a hand towel. The pan was hot, causing me to drop it on the top of the stove.

Oh well. I had my man put the frosting on it. He's so cute when he's helping me in the kitchen. Yes, I did use frosting out of a can. Next time I will make it from scratch!
And here is the finished product. It was sooooooo moist and delicious!!

Chocolate Chip Banana Cake w/Cream Cheese Frosting

2 1/2 cups all purpose flour
1 tablespoon baking soda
1/2 cup butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
2 medium bananas, mashed
2/3 cup buttermilk
1/2 cup chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a small bowl, whisk together flour and baking soda; set aside. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes. Frost after it cools and cut into squares. Top with banana slices, chocolate chips or nuts if desired.

I have also posted this recipe on Sweet as Sugar Cookies blog. Click to check out all the delicious treats!!

Blueberry Crumb Pie

My 15 year old son LOVES blueberry pie, go figure. I am not a baker but decided to give it a try. My mother-in-law- gave me some blueberries over the holidays and they were taking up freezer space so I scoured the net for a recipe using things I had on hand. I found several great looking recipes but they called for a crust top and I only had a bottom. I found this recipe from Allrecipes and it sounded good to me. I did NOT follow the advice of others and add 2 tablespoons of cornstarch so my pie was a bit soupy (I added it to the recipe below). I will make this again and add it next time as it was super yummy and my son hugged me for it. :)

Blueberry Crumb Pie:

Filling:

• 1 (9 inch) deep dish unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 tbsp corn starch
  
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries

Crumb Topping:

• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together the sugar, corn starch, and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.