I guess I obviously wouldn't rather be cooking in recent months as my last post was (unforgivably) sometime last summer. Since then I've managed to change jobs within my company and move back to DC through the fall. It's amazing how much less I blog when I'm stateside, but I promise to try to blog more while here.
So, a recent conversation with my dad resulted in the transfer of a recipe for Peanut Butter Candycakes, which are apparently similar to the Tastycakes which many Northeast locals love. My dad loves peanut butter and referenced me as the family cook, so I HAD to go ahead and try the recipe for him as I'll see the family this weekend. To start, this recipe is FABULOUS. I had no idea a recipe so simple could be so yummy, but it's possible! Thank god I'll see my family (and pass all candycakes to them) tomorrow as I fear I will eat more if they continue to live in my fridge for longer than a day. I substituted half the sugar for a substance my mother bought for me at the Korean Store called "honey powder", so it's lower in sugar, and feel free to substitute any sugar replacement of your choice or go with the recipe as-is. I'm confident either will produce perfect results.
4 Large eggs
2 Cups All purpose flour
2 Cups sugar
2 tsp Baking Powder
1 Cup Milk
Pinch salt (optional)
1 tsp vanilla extract
1 Cup Peanut Butter
8 ounces milk chocolate (melted)
Beat eggs with electric mixer until thick and lemon colored. Gradually add sugar, and continue beating. While beating, add milk and vanilla. Stir together flour, baking powder and salt; blend into egg mixture. Pour batter into a greased and floured 13 X 15 X 1 inch jellyroll pan or large cookie sheet with sides. Bake at 350 degrees for 15 to 20 minutes until done. Remove from oven. While cake is still hot, spread peanut butter evenly over top. Let cool thoroughly, then spread melted milk chocolate coating over top. Refrigerate until firm. Makes 25 bars, each about 2 ½ X 3 inches.
Seriously delicious.
