Makes a 9” two-layer cake.
Ingredients
1 ½ Cups All-Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Table Salt
1 ½ cups Packed Light Brown Sugar
1 Cup Creamy Peanut Butter
2 Large Eggs
4 Tablespoons Unsalted Butter, melted and cooled
2 Tablespoons Honey
1 Teaspoon Vanilla Extract
½ Cup Unsalted Dry-Roasted Peanuts, chopped fine
Directions
Adjust oven rack to middle position, and heat oven to 350 degrees.
Line 2 18x13” rimmed baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda, and salt together.
In a large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Then, add flour mixture to wet ingredients and stir with a rubber spatula until soft, homogeneous dough forms.
Stir in peanuts until evenly distributed.
Working with 2 tablespoons of dough at a time, roll dough into balls and evenly space on prepared baking sheets.
Using your fingers, gently flatten dough balls until 2 inches in diameter.
Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes.
Remove cookies from oven and cool on baking sheet for 5 minutes.
Using a wide metal spatula, transfer cookies to a wire rack, and let cool completely before serving.
TIP: MAKE THE CAKE ONE DAY IN ADVANCE AND LET SET IN REFRIGERATOR.
Just before serving, whip the whipping cream and gradually whip in ¼ cup of sugar.
Spread the whipped cream lightly on the top of the cake, and pipe it on the sides.
Top with strawberries and mandarin oranges (or whatever fruit you prefer) to decorate the cake.
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