We finally moved back in to our apartment and the kitchen is almost done. I’d say 94% finished and we’re hoping to share pictures soon. It dawned on me yesterday that I haven’t cooked, really cooked, since March, when we moved out of our old apartment. First, we didn’t have a kitchen. Then, I had morning sickness. Since March! Can you believe that?
When we moved back in, I was so eager to cook but we quickly realized it was going to take about a week to unpack all of our kitchen equipment, dishes, and pantry. It wasn’t till Wednesday night that I broke out cutting boards and turned on the oven. I experimented with a sausage and eggplant lasagna looking forward to making dinner for Lon for the first time in so so long. Alas, it was a decent dinner but needed work before it could be published. My heart sank. What if I forgot to cook after all this time?
No time to fret. We had already invited guests over for Thursday night to celebrate our friend Janny’s Birthday. (Happy Birthday Janny!) I made Bacon and Kimchee Sliders, a Chicken Pasta Salad (Janny’s request), and Chinese Broccoli with Oyster Sauce. For dessert, I served a Devil’s Food Cake with Fresh Peanut Butter Frosting! My fears were calmed and dinner seemed to please everyone. Lon, who I can always count on to tell me the truth, loved the peanut butter frosting to death!
When I decided on peanut butter frosting, I figured it would be nice to make fresh peanut butter. It does impart a noticeable fresh taste. I took out the food processor, threw the peanuts in and thought, why don’t I just make the whole frosting in there? Hmm, would it work? Let’s see.
It absolutely works, all in one bowl and no need to break out another mixer. It can be used as frosting, filling, or glaze. I’m thinking it would be perfect to frost some doughnuts because it has an amazing sheen.
Fresh Peanut Butter Frosting
~enough to frost two 9″ cakes or one 9×13 sheet cake
- 1 1/2 cups + 2 tablespoons salted peanuts
- 1 1/2 teaspoon vanilla extract
- 3 3/4 cups confectioner’s sugar, divided
- 1/2 cup (1%) milk, divided
- 2 tablespoons heavy cream
Instructions –
1. Place peanuts and vanilla extract in the food processor (11-cup or larger) and blend until smooth.
2. Add 1 1/4 cup confectioner’s sugar and process. It will look crumbly. Add half of the milk and process, another 1 1/4 cup confectioner’s sugar, process, then the rest of the milk, process. Add the rest of the confectioner’s sugar. Process. Add heavy cream and process. Should now be smooth. Tip: Do not wait too long in between each addition. It may stiffen and make it harder on the motor of your food processor.
3. Use as frosting, spread, or glaze or store in an airtight container in the refrigerator until use. Bring back to room temperature before spreading.
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The cake dough and frosting bits were insanely delicious. Actually…EVERYTHING was delicious! 🙂 Hope you’ll also do a post on the bacon and kimchi sliders!
my goodness! that cake looks so good!
Eek! Love this idea!
so…this has to be the finest batch of pb frosting ever. there’s little chance it’d make it onto any cake in my house. 🙂
Thanks guys. I have a little extra left….hmmmm…
The cake looks delicious! I can’t wait to try this out for myself. Also, this would be great to surprise friends with something different.
my gosh that looks spectacular! love the sheen! Happy Thanksgiving!
Thanks Ariana and LimeCake! Happy Thanksgiving!!
I made a yummy peanut butter frosting (buttercream + peanut butter) with store-bought peanut butter. I’ll make it with the real thing next time! Whatever was I thinking with the Jiffy?
Amelie, for certain recipes commercial PB works great but I love the freshness this one has.