Tag Archives: travel

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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Filed under Cup Cakes, Fondant and Icing

Butterscotch Pudding Tasters with Maple Whiskey { and a GIVEAWAY!}

 I am so pleased to announce the winner of the Delta Faucet Touch2O is Jonnie Hartling and the winner of the the book is Summer Plewes!

Please both contact me at r.mackeyburson@sympatico.ca and leave me your email address.  Thanks to all who entered my first giveaway!

This week-end is just chock full of so many wonderful things.  Here in Canada, it’s Thanksgiving week-end which means a house full of my favourite people and great food.  Add to that a sweet and creamy Butterscotch and Maple Whiskey dessert and it couldn’t get any better.

Or could it?

I’m so delighted to share with you my news of some recent kitchen reno’s here in the SweetRevelations house.  Well, exciting news for me and even better that one lucky reader gets to benefit too!  Our reno’s included a new Delta Trinsic Touch2O Technology Faucet.   This is the faucet that turns on and off with just a tap on the spout.  Oh, and it saves water too, because just a simple tap turns it off between tasks.

Ok, as a serious baker and one of the last people on the planet without a dishwasher (I know, pick your chin up off the floor, it’s disappointing to me too), this faucet has been such a pleasure to have.   We’ve all had those sticky, gooey baking days that require amazing contortions with the body to turn the tap on without messing it up.   It was all the more beautiful to me this morning as I had my hand inside a turkey trying to stuff it.   It really does come on and off with just a tap on the spout.  Beautiful.

And the folks at Delta kindly gave me one to give to a lucky reader so they can find their  dishwashing/food prep happy place too!

Well I’ve never done a blog giveaway before so I’m just tickled about the whole deal.  And in the spirit of ooey gooey sticky hands, I’ve also decided to give away a copy of Sticky, Chewy, Messy, Gooey, by Jill O’Connor.  A recipe book of all things sweet, full of great tips for the dessert lover.  I bought the book and liked it so much I bought one for you!

That’s where these awesome Butterscotch Pudding Tasters came from.  I took her recipe for Butterscotch Pots and adapted it slightly with the addition of some smooth Canadian Maple Whiskey.  Served in small dessert tasters (or a few pots), with some maple and butterscotch flakes and whipped cream on top, these are a simple and elegant after dinner treat.

Here’s how you enter:

1.  Leave a comment about how a new Delta Touch2O technology Faucet would rock your kitchen and head on over to Delta Faucet’s and Lifestyle and Design Blog, Beige Is Dead, to follow them on Twitter or Facebook.

2.   Or, leave a comment about the dessert you make that is sticky and gooey but Oh so good.

3.  For an extra entry, tweet about this giveaway (with the link) and include @SweetRevelations, then come back and let me know or tell your friends on Facebook about this giveaway (with the link), then pop back over here to let me know (your actual blog post comment is your entry, so be sure to write a separate comment for your tweet/Facebook post).

CONTEST RULES:
  • The Delta Faucet is available to Canadian residents only.  The book is available to Canadian and American residents.
  • One entry per person, plus additional qualified bonus entries.
  • Winners will be announced Friday, October 19th, 2012.

*Faucet courtesy of Delta Faucet.  Book courtesy of SweetRevelations.

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Filed under Extra Special, Pudding