Tag Archives: peanut butter

Chocolate Peanut Butter Slow Cooker Cake

I did a thing. I found this recipe video online, and it seemed too easy to be real. I mean slow cooker baking? This sounds like a crazy Pinterest thing that you pin, but never ever make. Which it was until we had a really shitty week at the office and I knew we needed to do something to boost morale. Cake makes people happy, I’m too tired to make it at home, and it could get a blog post out of it, so… here we are.

The moment when I realized that I should have brought a whisk from home. Salad tongs and spaghetti scoops for days, but not a single whisk or whisk like object to be found. So I kicked it old school and used a fork. 
Ingredients blended and set to bake. Fortunately, my office is near the break room because even though the video said to leave for 4 hours, things started smelling a little singed around 2.5 hours in.Slight burning on the edge, but it was easily trimmed off and the other 90% of the cake was saved. This was about the time people started poking their heads into the kitchen to see what I was doing and how much longer they had to wait for their cake. 
Some frosting magic and TADA! 
Oddly shaped, but sure enough this crazy thing actually came out looking more or less like a cake and even more surprisingly tasted like a pretty decent cake. 

I had two coworkers ask me to write down the recipe so they could go home and make it for their families.



  • 1 box Betty Crocker Moist Yellow Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/3 cup of butter
  • chocolate syrup


  • 3 tbsp peanut butter
  • 3 tbsp milk
  • 1 cup powdered sugar
  • Reese’s cups


  1. Grease inside of the slow cooker.
  2. Combine the first five cake ingredients and mix thoroughly. Take out 2/3 cup of mix and then add a generous squirt of chocolate syrup and mix together. Swirl together batter in slow cooker.
  3. Bake on high for 2-4 hours. The video said four and mine was a bit singed after two and a half so just keep an eye on it the first time you make it.
  4. Combine the first three frosting ingredients and whisk together with a fork until smooth.
  5. Top the cake with frosting, extra chocolate syrup and chopped Reese’s cups.


  • Holy shit, guys, this works! It works! It works! It works! And you know what? It’s pretty good! It was all gone less than three hours after we frosted it. I will so make it again, and you bet your ass I will be baking more in my slow cooker.

Peanut Butter Pretzel Bark

I am still working my way through recipes for my holiday treat baskets. I really wanted to include some candy bark; I already make a pretty kick-ass Peppermint Bark, so I wanted to do something that had both sweet and savory. Originally, I tried this recipe for Peanut Butter Pretzel Bark. It was delicious, but I didn’t fully read the instructions, and it turned out that this bark had to be refrigerated, which is not ideal for putting into holiday treat baskets. I did some more recipe research on Pinterest, but I didn’t find that one recipe that had everything I wanted so I cobbled together a few. The result is the recipe below. Enjoy!



  • 2 cups semi-sweet chocolate chips
  • 2 cups peanut butter chips (I used these)
  • 1 cup Reese’s Pieces*
  • 20 mini pretzels pretzel sticks*


  1. Line a baking sheet with parchment paper or silicone baking mat and set aside.
  2. Melt chocolate using a double boiler or a microwave (if you use the microwave start at 30 seconds, then check chocolate at 15 second intervals until it is fully melted).
  3. In a separate container, melt the peanut butter chips using a double boiler or a microwave.
  4. Pour the 2/3 of the melted chocolate and all peanut butter chips onto the prepared baking sheet and use a spatula to smooth out and swirl the two together. Remember you want your bark thin enough to easily break but not to thin to support your toppings.
  5. Sprinkle your pretzels and your Reese’s Pieces over the mixture then gently press into the bark. Drizzle the remaining chocolate over your toppings.
  6. Finally, place in refrigerator for 45 minutes to 1 hour or until fully set. Break into pieces and enjoy!

Note* – The amounts for the toppings can vary: add as much or as little of each as you want. I wanted each bite of bark to have a little of everything in it.

Peanut Butter & Jelly Cupcakes

Yesterday I got around to tackling cake recipe #3 of 12,  Peanut Butter & Jelly Cupcakes from My Baking Addiction. I used her picture below; my ziplock frosting bag wasn’t really the best tool for trying to evenly apply frosting while strategically leaving a hole for the jelly. It got done, but not my best work. Her cupcakes were much, much, MUCH prettier than mine were.


Peanut Butter and Jelly Cupcakes

Yield: approximately 24 cupcakes


For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

For the Filling:

Jelly or Jam in your favorite flavor(s)


For the Cake

Getting Ready:

Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.

1. In a large bowl, sift together the flour, baking powder and salt.

2. In a medium bowl, whisk together the milk and egg whites.

3. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.

4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.

5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. Fill the center of each cupcake with a dollop of jelly or jam in your favorite flavor.

For the Peanut Butter Buttercream

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam.

Her Notes:

– Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
– Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days.
– Cake recipe adapted from Dorie Greenspan

My Notes:

– This did not make 24 cupcakes: I used my regular cupcake scoop and I got 15, and that was with scraping every last pit of batter from the bowl, scoop & spatula.
– The cupcakes didn’t “bake up”: the texture was fine, but cake didn’t expand very much at all. The flavor was fine, but it threw me a bit. I’m used to a fluffier cupcake.
– I ended up with WAY too much frosting. If the cake recipe had made the 24, it probably would have been fine, but it didn’t, and I ended up throwing away a little over half my frosting. I hate throwing away perfectly good food, but my hips and thighs don’t need the extra frosting.
– The cupcakes were too small for me to use my corer on, so I piped the frosting into a doughnut shape and then filled the center of the well with strawberry jelly.

All that being said, this is by far the best cake recipe I have tried on this little baking journey. Andy went nuts (ha ha) for the frosting and proclaimed it to be the best peanut butter frosting recipe I’ve ever used. He said it tasted like Reese Pieces, which it really did. The cake was unexpected, but flavor-wise it was good and really paired well with the peanut butter & jelly flavors, which can be a hard balance to find. I will most definitely be making these again.


Peanut Butter Buttercream

This weekend I finally got around to downloading all of the pictures on my camera. I think the last time this happened was July 2013, so there were quite a few images. Half way through, I found some shots I’d taken of the chocolate peanut butter cupcakes I’d sent to work with Andy back in November. I thought I had posted about these cupcakes already, but since they were no where to be found in the archives, I obviously forgot. The cake recipe is Awesome Chocolate Cake that I use as a base for almost all of my chocolate cupcakes, but the star of these cupcakes is the Peanut Butter Buttercream.

PB Buttercream


  • 4oz full fat or 1/3 fat cream cheese
  • 1 stick of butter (soften)
  • 1/2 – 3/4 cup creamy peanut butter (do not use organic)
  • 2-3 cups of powdered sugar
  • 1 tsp vanilla extract

Cream together cream cheese, butter, peanut putter and vanilla extract until smooth.

Slowly add powdered sugar a little at a time until the frosting reaches the desired consistency.

*I didn’t make this recipe up myself, I tweaked one I found online, but when I looked through the notebook I keep all my favorite recipes in, all I could find was the recipe card I wrote the ingredients down on. (Sorry to the original author!)

So to recreate the complete cupcake:

  1. Make cupcake using the recipe link above. Let the cupcakes completely cool before frosting.
  2. Make a batch of peanut butter buttercream and frost cooled cupcakes
  3. Garnish with Reese Pieces.
  4. Find someone to share with so you don’t eat all the cupcakes yourself.(very important)