The Reese's Peanut Butter Cup is the number one most popular candy in America. This delicious marriage of chocolate and peanut butter is also the number one favorite of this blog's followers.
(To see the results of the poll you took last week, click here.)
|To see the results of last week's |
Top 10 Candies Poll, click here.
Happy 50th Anniversary, ceblain! I would love to send you the Reese's Mug as an anniversary gift from me and my husband, Marc. We have a long way to go for 50 years, but we certainly hope we'll make it, too! Contact me via my public mail box and I'll get your address to send you the mug. My mail box is CoffeehouseMystery(at)gmail(dot)com.
you won the Reese's Latte Mug!
Thanks to everyone who entered and left comments. Stay tuned for more giveaways as I count down the weeks to the release of my new Coffeehouse Mystery (Billionaire Blend).
As for my recipe this week, I was (obviously) inspired by America’s favorite candy choice (and yours). All you need is a few ingredients, including a handful of Reese's Peanut Butter Cups. So go ahead and pinch a few from your kids' trick-or-treat bags. They won't mind, especially after they take one bit of this amazing cake. So let's start baking!
|Cleo Coyle, who thinks|
chocolate and peanut butter
make a good marriage, writes
The Coffeehouse Mysteries
with her husband.
And speaking of flavor: I think it's the vanilla in the peanut butter icing that takes it over the top, evoking that delicious Reese's peanut butter filling. And away we go...
Makes one 9x13-inch sheet cake
1 cup low fat milk (1% or 2% is best)
Ingredients to finish:
Peanut butter Icing (recipe included)
Reese’s Peanut Butter Cups, chopped into small pieces (In my photos, I used 4 "snack size" peanut butter cups; not regular size and not minis or miniatures)
*Cleo’s Coffee Note: You will not taste the coffee in your cake. Coffee is a way to boost the chocolate flavor in any recipe. If you’d rather not use coffee, no worries; simply increase the milk to 1-1/3 cups.
Directions: First preheat your oven to 350° F. and put your peanut butter cups in the freezer (this will allow you to slice them without smushing them).
Get out a 13 x 9-inch baking pan and lightly coat the bottom and sides with non-stick cooking spray. Set aside.
Place the “Cake Ingredients” into a large mixing bowl. Using an electric mixer blend on low until ingredients are combined and then beat on high for 2 full minutes. (You are beating air into the batter, so don’t cut it short.)
Pour the batter into your prepared pan. Bake for about 25 to 30 minutes in an oven well-preheated to 350° F. Do not over-bake. Cake is done when a toothpick inserted in the center comes out clean (with no batter clinging to it). Allow to cool, and then frost with my Peanut Butter Icing (recipe included). Garnish with chopped Reese’s Peanut Butter Cups (see my tips below).
Cleo’s garnishing tips: Be sure to freeze the peanut butter cups before chopping them. Slice carefully, making sure to keep the pieces small but intact (do not smush them). Finally, when you place them on the cake, do it one piece at a time, turning the peanut butter side up and putting the ridge side down into the icing (as you see in my finished photos). This will give your cake a more pleasing appearance.
Peanut Butter Icing
Frosts the top of one 9x13-inch sheet cake
4 Tablespoons butter (1/2 stick), softened (room temperature)
4-1/2 teaspoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar
Directions: Using an electric mixer, cream the peanut butter and softened butter until fluffy. Add the milk and vanilla. Blend on low speed until smooth. Finally, add the powdered sugar and beat on high until you have a light and fluffy frosting. (If your climate is dry, and the frosting is still too stiff, add 1 to 2 more teaspoons of milk and beat again.)
Inspired by Mr. Hershey, Reese started his own candy company in the basement of his home, using Hershey’s chocolate to make the peanut butter cup. After the death or Mr. Reese, his six sons merged their company with Hershey’s—not unlike their culinary product.
Yes, this is me, Cleo (aka Alice).
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