Tag Archives: peanut butter

Reese Krantz Cake

It’s officially fall now, which means I start baking all of the glorious recipes that signify autumn (think pumpkin everything!) and I get back into the routine of baking different kinds of bread every week-end.  It’s something I’ve done for years, and a process that I get so much satisfaction from.   There are so many amazing yeasted bread and cake recipes out there to try, and literally nothing makes the house smell better!

Reese Krantz Cake

I do especially love to make yeasted coffee cakes, or sweet breads, for friends and company.  Krantz Cake is one such treat; a stunning, chocolate-y swirled, sweet yeasted cake that is rolled and twisted into a beautiful decadent loaf.  Once baked, it is brushed generously with a simple syrup that creates a shiny loaf that’s almost too pretty to eat!  I decided to make a Reese version, and bake it in a springform pan instead of a loaf pan, which created this gorgeous twisty cake.  The folks at Hershey’s Canada kindly sent me some Reese Spread to try, and I knew as soon as I licked that first spoonful, it was destined to be in a yeasted cake.

The process couldn’t be simpler, and I easily adapted my homemade white bread recipe to include more eggs and butter.  I left this rich egg-y dough to rise and then spread it with 2 gloriously chocolate-y, peanut-y, cups of Reese Spread and sprinkled it with chopped peanuts before baking.  Once out of the oven, I brushed it with a simple syrup and left it to cool.  I had to guard this warm, delicious cake with my life as others were eager to dig in!  Once cool, the flavor was just as I suspected, a sweet, soft yeasted cake full of little pockets of Reese peanut butter decadence.  Reese swirls everybody! Reese swirls!

Reese Krantz

Don’t be intimidated by working with yeast.  I used a rapid rise version, which requires no proofing and is simply added to the flour at the beginning of mixing.  Most Krantz recipes call for refrigerating the dough overnight, but I’ve opted to skip that step with outstanding results.   A stand mixer makes this process ridiculously easy and there is very little hands on time.  The dough has two rise times before baking, which leaves plenty of time to do other things in between.

Reese Krantz Cake

I’ve made this a few times already.  The last time I promptly divided the cake into thirds and delivered it to friends.  Honestly, something this good is meant to be shared.

Happy peanut-y, chocolate-y, finger licking Reese baking friends,

Renee

Reese Krantz Cake

  • 4 1/2 cups of flour (up to 5 cups if needed)
  • 2 tsp rapid rise yeast
  • 1/2 cup honey
  • 1 cup milk, warmed to 110°
  • 1/2 cup soft butter cut into chunks
  • 2 tsp salt
  • 3 large eggs
  • 2 cups Reese Spread
  • 1/2 cup + 2 tbsp. chopped peanuts
  • 2/3 c water
  • 12 tbsp. sugar
  1. In a stand mixer with the dough hook attachment, add two cups of flour, the yeast and honey.  Stir for about one minute.  Add another cup of flour, the milk, and salt.  Mix until dough starts to combine.  Add another cup of flour, the eggs (one at a time) and slowly add the butter.  Add the last 1/2 cup of flour and knead the dough for 3 minutes, adding an additional 1/2 cup if needed, just until the dough starts to pull away from the side of the bowl.  It will be tacky to touch.  Place the dough in a large bowl sprayed with non-stick spray, cover with a tea towel and leave in a warm, draft free area for 2 hours.  The dough will rise very little.
  2. After the first rise, roll the dough out, onto a floured surface, into a rectangle that is approximately 15″ x 20″, with the longest side facing you.  Spread the dough with the Reese Spread (right to the edges) and sprinkle with the 1/2 cup of chopped peanuts.  Roll the dough up into a long tight log and use both hands to even out the long piece.  Using a sharp knife slice the entire log in half (lengthwise), exposing the gorgeous layers of Reese Spread and dividing the log into two long halves.  With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged twisted plait, keeping those Reese layers at the top.  Gently place this twisted dough into a well sprayed 10″ springform pan, winding it as best you can, to make it fit. Sprinkle with the remaining peanuts. Cover again with the tea towel and leave to rest for an hour.
  3. Bake at 375° for approx. 27 minutes.  While the cake is in the oven, make the simple syrup.  In a small saucepan bring the water and 12 tbsp. of sugar just to a simmer.  Remove from heat.  Once cake is removed from the oven, brush all over with most of the simple syrup while it’s still hot.  I didn’t use it all, there were a few teaspoons of syrup left when I was done.  Release the pan once the cake is cool.  This cake kept very well in a covered cake carrier for a few days.  It never lasted longer than that!

Notes:

  1.  This cake can easily be made in two 9″ loaf pans.  Once the dough is twisted, cut it in half and place each piece in a well sprayed loaf pan.  Cover with a tea towel for an hour and bake as directed above.

 

*This post has been sponsored by Hershey’s Canada and I have been compensated both monetarily and with product.  All opinions here are my own.  I wouldn’t endorse any product unless I thought it was fantastic and I’m happy to share it with you!

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Peanut Butter Chocolate Chunk Frozen Yogurt

Remember when I last showed you my recipe for DIY Homemade Yogurt?  I’ve been using it in everything.  My overnight oats, smoothies, dips.  It’s seriously the bees knees with just a teaspoon of raspberry jam stirred in.

Recently I made some homemade frozen yogurt with it.  Insanely good Peanut Butter Chocolate Chunk Frozen Yogurt.   Did you hear that my little peanut butter loving minions?

Honestly, its peanut butter insanity.

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With two cups of homemade yogurt and low-fat milk in the ingredients, my family is so busy high fiving me about it, they have no idea that it’s not really that bad for them.   Using healthier ingredients, has cut down on added sugars significantly, has added more proteins, and the taste is full on peanut butter and chocolate.  It’s a sweet, cool down treat, that we can all enjoy and not feel so guilty about.

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Initially, when my yogurt making obsession began, my family kind of teased me about it.  There goes mom again, with a science experiment in the oven.  But they’ve seen the benefits from my yogurt persistence.  It’s creamy and smooth just like any premium store-bought brand.  I’m confidant my foray into homemade frozen yogurt has completely won them over.

And listen, I have a house full of teenagers, so winning them over can be very, very difficult.

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It’s super fast to make and requires no special equipment.   The yogurt freezes in as little as 6 hours.  If you made this in the morning, you could easily be licking a double scoop by dinnertime.  It really is that simple.

 

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I hope you are having a wonderful, double scoop frozen yogurt kinda summer wherever you are!

Renee

xo

Peanut Butter Chocolate Chunk Frozen Yogurt

*adapted from Martha Stewart

  • 1 can sweetened condensed milk (low fat)
  • 1/2 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups plain homemade yogurt or plain Greek style yogurt
  • 1 cup milk (low fat)
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 cup chocolate chunks, mini peanut butter cups or chocolate buttons (optional)

1.  In a large bowl with a mixer, beat the condensed milk, peanut butter, vanilla, and salt until smooth. Add in yogurt, milk, and cocoa powder and mix until smooth, scraping down the sides of the bowl to completely combine.  Stir in the chocolate chunks.  Leave the yogurt in the mixing bowl and freeze, removing from the freezer and beating once every hour (for about 30 seconds), for a total of 3 hours.  Transfer to a container and freeze until firm and scoopable, about 2 more hours.  If left for longer than 6 hours in the freezer, it will need a few minutes to soften on the counter before scooping.

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Peanut Butter Parfaits ~ To Go!

These are by far my top “to go” dessert.  Rich chocolate cake, layered with crunchy peanuts and smooth peanut butter buttercream.  It’s my favourite layer cake all prettied up in a simple jar ~ to go! For me, the flavor combination is to die for.   This week I packed a few up to throw in our cooler as we made our way to Music City for 5 days.

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Five days camping in sunny Tennessee, touring  Music City with a sweet peanutty treat to enjoy after dinner each night.

Without the kids.

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I’m not sure which part of those two sentences was my favourite.   Don’t  get me wrong, I love my babes, but a week away with my number one grown up is pretty awesome.  And pretty rare.

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Whenever I make cupcakes and buttercream, I always throw the extras in the freezer.  It’s so easy to whip something up on short notice.  Swiss Meringue Buttercream is a snap to make and freezes beautifully.  These parfaits take minutes to assemble (put the cupcakes in frozen!), can be thrown in a cooler or fridge and they travel amazingly well.  Use regular jars or invest in some Weck Jars, that look great and offer the most perfect serving size for dessert (see here).  I can’t tell you the countless times I have used them for serving.

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During the time I ran the bakery this peanut butter buttercream was always one of our most requested.  It’s so light and creamy and tastes like a cloud of whipped peanut butter.  If you’re a peanut butter lover like me, this is a must try!

I’m including the recipe for the Peanut Butter Swiss Meringue Buttercream.  Just layer your parfaits with your favourite rich chocolate cupcake (one of my favs is here) and some chopped peanuts.  Or, to really switch it up, layer it with Banana Cupcakes made from this recipe here, my Best Ever Banana Cake.  Just as awesome.

 

Peanut Butter Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 1 3/4 cups of unsalted butter at room temperature, cubed
  • 1 tsp pure vanilla
  • pinch of salt
  • 1/2 cup smooth peanut butter (or more to taste)

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and peanut butter and beat until combined. Use immediately.  Will frost about 24 cupcakes.  Icing can be frozen for up to two months, just allow it to come back to room temperature and re-whip for 5 minutes.  It may look curdled but keep whipping!

 

Assembly of Parfaits:

1.  Bake your favourite chocolate cupcakes.  This is one of my most loved recipes here.

2.  I find using a piping bag (or a Ziploc bag with the corner cut off), is the best way to get the icing neatly in the jars.  Simply pipe a small layer of icing in the bottom of the jar and top it with an unwrapped cupcake.  Layer again with icing, some chopped peanuts and another cupcake.  Top with a dollop of icing and chopped peanuts (if you’re not planning on closing the jars), or top with some chopped peanuts and put the lid on the jars.

2. Parfaits can be made a day ahead and refrigerated.  Simply bring to room temperature before eating (otherwise the icing is hard like butter).

Happy summer and enjoy!

 

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Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

  • 3/4 chopped pecans
  •  1-2/3 cups packed brown sugar
  •  1/4 cup softened butter
  •  3 eggs , room temperature
  • 3/4 cup vegetable oil
  •  2 cups roasted pumpkin purée
  •  2-1/2 cups all-purpose flour
  •  2 tsp baking powder
  •  1-3/4 tsp ground cinnamon
  •  1 tsp baking soda
  •  1 tsp ground ginger
  •  3/4 tsp salt
  •  1/4 tsp ground nutmeg
  •  1/4 tsp ground allspice

 

Syrup

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.

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Cupcake Giveaway Today!

I have only just begun to wrap my head around this blogging world and already so many opportunities have come my way.  I’m really excited about the things that are happening and will share soon, I promise!  Today is a busy day in our house- we are baking and shooting cupcakes for a new site that is going to launch really soon!   Yay!  As my way of saying thank you to all of my faithful subscribers and readers, I am giving away some of the goodies that were made this morning.  The catch is….you must live in my area and you need to pick them up (unless you’re REALLY stuck, I may be convinced to help out :)).  Even better, why not give them away to someone who may need a warm fuzzy today?  How about someone who is celebrating something?   It’s your choice!  Here is what’s up for grabs….

Strawberry Buttercream Cupcakes made with ‘just picked’ farm fresh berries.

and….

PB and J Buttercream Cupcakes

You guessed it, vanilla cakes with raspberry jam centers and peanut butter buttercream frosting.  These are very sweet and it’s really the icing that makes the cake here.

All you need to do is contact me (here!)  First 3 people get the goods!

SweetRevelations is located in the Woodstock, ON Area.

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In The Wilderness

This is the time of year to get the trailer out of storage and head out for some outdoor fun!  We are however, hardly “in the wild” with our heated trailer, coffee maker (ESSENTIAL) and other modern goodies.  But whether you’re tenting it or in a trailer, the sight of a roaring campfire and the smell of a roasted marshmallow is the same!   Since Monday is a holiday for us, we have booked a few sites and are heading out to meet some of my siblings and their families for the first camp of the season.  My sister already put in a request for some peanut butter and chocolate chip muffins which are the perfect snack if you’re out hiking or at the beach.  I searched high and low for that darn recipe, but no results…so in the end I had to wing it.  Essentially, with a good base, anyone can make yummy muffins.   Enjoy,

Peanut Butter Chocolate Chip Muffins

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup milk
  • 2/3 cup smooth peanut butter
  • 1/4 cup vegetable oil
  • 1 large egg,  room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

1.  In a small bowl mix together flour, sugar, baking powder and salt.  In a medium size bowl, mix the milk, peanut butter, oil, egg and vanilla.

2. Gradually add the dry ingredients to the wet.  Stir in chocolate chips.  Only stir until mixture is moistened.   Too much mixing results in dry muffins.

3.  Divide evenly into greased muffin pan and bake at 350 degrees for 20-25 mins.

Yield: 10-12 muffins

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