Why is peanut butter so good? Can anyone answer me that? I had to ban myself from buying almond butter recently (after killing a jar in a weekend – whoops) so now I’ve moved on to peanut butter and I’m worried that a peanut butter ban isn’t too far off! I bought a Costco-sized pack of Skippy a month ago and it’s gone. G-O-N-E.
I did manage to scrape out enough PB to make this amazing coffee cake though. I’ve had it on the listÂ for almost a year now but haven’t really had a reason to make it. Based on the name, I thought it was going to be super heavy and rich but y’all, it’s not! It’s light and fluffy and the only rich part is the topping.
It’s completely addicting and I had to throw most of it in the freezer. Out of sight, out of mind, right? Make this next time you have people over for breakfast! Or just make it for yourself. I won’t judge you.
¼cup1/2 stick unsalted butter, at room temperature
1cuplight brown sugar
2large eggsat room temperature
1cupmilkat room temperature
Preheat oven to 375F. Line a 9x13-inch baking pan with parchment paper or aluminum foil. Set aside.
To make the topping:
Stir the brown sugar and flour together in a medium bowl, breaking up any lumps of brown sugar. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Stir in the chocolate chips; set aside.
To make the cake:
Sift together the flour, baking powder, baking soda and salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth. Add the brown sugar and continue beating on medium until the mixture is light. Add the eggs, one at a time, beating well after each addition. With the mixer on low alternately add the dry ingredients and milk, beginning and ending with the flour mixture, and beating just until combined.
Spread the batter evenly in the prepared pan. Sprinkle the topping evenly over the cake. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing and serving.
Let’s get this out of the way: this beautiful city that I have grown attached to is on fire. As of right now 32,000 people have been evacuated and many structures have burned to the ground.Â VisitÂ HelpColoradoNow.orgÂ to see how you can help.Â KKTV.comÂ has a livestream going if you want to keep up with the updates. And please cross your fingers for rain – we need it so bad!
Awkward transition here…
Two of my favorite things in the world are bread and cheesecake – and this recipe combines them both! It comes from Red Star YeastÂ and I have to admit that I may have done a little dance in my chair when I found it.
It’s not actuallyÂ bread or cheesecake but it is a yeast dough that is sweeter than a loaf of bread but not quite as sweet as a cinnamon roll. Â The filling is a pineapple cream cheese mixture that tastes just like a cheesecake! You know those massive cream cheese danishes you get from your neighborhood coffee shop? This is just like that but with pineapple! Mmhmm.
It is also super simple to make and Red Star Yeast makes it even easier because the recipe gives you methods for bread machines, mixers, and food processors. The dough came together very quickly and was beautifully smooth and easy to work with. I had to add maybe a tablespoon of water to the dough but remember, I’m in the desert. Just feel it out. If your dough isn’t coming together, add a teeny splash of water. If it’s too wet, add flour a tablespoon full at a time. Don’t be scared of the yeast!
This was a big hit around here. The boys had a slice as an afternoon snack yesterday and then for breakfast this morning! When they are willing to skip cereal for something, you know it’s good.
18Â½-ounce can crushed pineapple, drained, juice reserved
18-ounce package cream cheese
â…› teaspoon salt
For the glaze:
1Â¼ cups powdered sugar
reserved pineapple juice
Bread machine method:
Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your ownerâ€™s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, Â½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
Combine yeast, 1 cup flour, and sugar. Heat sour cream to 120-130F.
Hand-Held Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Stand Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add butter, eggs, vanilla and sour cream. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, shaping, and baking:
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one, â…“ of dough and one, â…” of dough). Roll out larger piece on a floured surface to a 10 x 14-inch rectangle. Place in greased 9 x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling (directions below). Roll out remaining dough to a 5 x 12-inch strip. Cut into five 1 x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching. Bake in preheated 350F oven 30 to 35 minutes. Cool in pan. Drizzle with glaze (directions below).
For the pineapple cheese filling:
Cream drained pineapple, cream cheese, egg, sugar, and salt together.
For the glaze:
Add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.