New year, new you! What’s in your oven?
I’ve got these Lemon Ricotta Cakelets on today’s to-bake list, using up ricotta cheese from the fridge. Blogger linked to the original Giada recipe which was in cookie form. I’ve made these as larger Bundtlets before and this recipe yields wonderfully crispy-edged treats when left unglazed. The dough is only mildly lemon-y; the glaze really boosts the flavor.
3 Likes
I’d like to make a birthday cake for my friend who is a chocolate peanut butter fanatic. Can anyone recommend a cake and/or frosting?
1 Like
Open to only cakes, or other round things that can be celebratory…?
I think I’d like to stick the cake for this one.
1 Like
Eggnog chronicles, in addition to eggnog pudding mentioned in December thread.
Eggnog crème pat with warm crème de marrons, rum and walnut sauce.
Eggnog pie made in the style of a Midwest cream pie sans egg, I forgot I wanted to put a little rum in the mix.
11 Likes
I know @sallyt has raved about Smitten Kitchen’s chocolate peanut butter cake, which I believe was one of her kids’ birthday cake of choice for a while.
3 Likes
It seems that I am always trying to use up heavy cream this time of that year that I bought for caramel making. There are two caramel cake recipes on Lottie and Doof that I like, so I chose the less rich one. It’s a great cake but I forgot that the glaze is a giant PITA. It’s never as thick as it should be, so I always need to pour multiple thin layers over laboriously for ages. That said, despite this less than attractive picture, the cake did taste wonderful.
13 Likes
I’d suggest the Amazon /crazy cake for the cake part and use a peanut butter ganache.
1 Like
Thank you!
1 Like
That sounds good and less involved. I’m not sure the cream cheese would go over well. I’m not sure the cream cheese would go over well.
I found a recipe that looks like it will work. Would you cool and whip it into a frosting, or use it as a glaze on this particular cake?
I personally don’t love whipped ganache but ymmv
You could also do a double layer — like a peanut butter layer, and then a chocolate coating. Or use a peanut butter heavy filling in the middle, and a regular chocolate ganache to cover.
2 Likes
You could always do a non-cream cheese PB frosting and the PB-chocolate glaze (or just ganache) drip idea from the SK recipe. That looks nice and also advertises the cake with her favorite flavors.
1 Like
May try this!
2 Likes
I wonder if that Pb2 powder stuff would make your choc ganache taste peanutty without spoiling the texture
1 Like
I thought about this, too. Might try stirring into a tiny bit to decide.
1 Like
@CaitlinM has a grest memory! I’ve made the SK chocolate cake with pb frosting and chocolate ganache cake annually for at least 10 years. It is absolutely the best.
15 Likes
Hmm, well, maybe I shouldn’t mess with perfection! All the comments about the cake being fiddly and crumby made me nervous.
1 Like
@ChristinaM I have never had issues but I am also super careful about doing a crumb coat and following all of Deb’s freezing instructions
2 Likes
