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Shrimp Pad Thai

January 15, 2021 by girlinspired Leave a Comment

Shrimp Pad Thai is a stir fry noodle dish that rivals any take out. Perfect for those of you who love to eat, but don’t love to wait! It’s a fast, easy, and insanely delicious dish made with rice noodles and sauteed shrimp, coated in a sweet and salty sauce with just the right amount of heat. Topped with crunchy peanuts, slivered carrots, and a splash of lime, this customizable recipe has something for everyone!

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

Asian inspired cooking is one of my favorite types of cuisine. When I am in the mood for something easy, fast, and yummy Instant Pot Chicken Teriyaki and Chinese Chicken Salad are two of my staples. They’re awesome for dinner but also make great leftovers for lunch the next day!

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

What is Shrimp Pad Thai?

Pad thai, which originated in Thailand, is a combination of stir fried noodles, veggies, and a protein, usually chicken, shrimp, beef, or pork, which is then mixed with the BEST sauce. EVER.

Of course, as it happens with dishes, across time and place, different variations have evolved. But one thing remains constant, and that is the culmination of so many different flavors and ingredients always come together harmoniously.

This version, which includes shrimp, is sweet and salty, sour and spicy. A delicious sauce coats soft noodles which are then topped with sauteed shrimp and garnished with the right amount of peanut crunch, slivered carrots, and a drizzle of citrus. The entire dish is ready in under 30 minutes and is ridiculously easy!

The flavors of this shrimp pad thai recipe will reach into the depths of your soul and ask you what the heck took so long to make this! It’s perfect for those nights when you want something insanely delicious but you want it fast. This colorful dish is the healthy alternative to grabbing take out when the cravings hit. Because didn’t you know? Shrimp pad thai calories don’t count when it’s made from scratch 😉

Enjoying restaurant-quality homemade meals has never been more of a mission and with this budget-friendly dish, it’s absolutely possible. Now that you’ve got a food proof method of making amazing pad thai whenever the mood strikes, you can test out different variations using chicken, beef, pork, or tofu!

Appliance info:

This simple dish requires very little effort and just one appliance! The saute pan. You can use a large skillet or whatever type of pan you have on hand. You may be tempted to use a wok if you have one, but woks tend to steam whatever is in them. Sometimes this causes things to get mushy. Whether you’re using a saute pan or a wok, just make sure you heat up your oil hot enough for an instant sizzle and a quick sear once you toss your shrimp in the pan.

Ingredients:

  • Thai Rice Noodles – Cooked and drained as per instructions on the package. The base of most pad thai dishes. Unlike spaghetti noodles, they are not made from semolina (or wheat).
  • Mirin – This is a Japanese rice wine used in a lot of Asian inspired cooking. It’s got a subtle sweetness and is just one of many ingredients that adds a depth of flavor to pad thai.
  • Peanut butter – Smooth, not crunchy! Adds richness to the sauce and adds a little body to it. The salty, nutty taste gives it the signature flavor.
  • Fish sauce – It’s a salty condiment of epic proportions. You want a bottle of this just because. You’ll use it again, trust me.
  • Sriracha – Here’s where most of your heat will come from. A delicious sauce that can be added to taste. More sauce means more heat.
  • Soy sauce – Very common in Asian cuisine. Also, a salty sauce, made from fermented soybeans.
  • Brown sugar – Light brown sugar, needed to balance out the salt and sweet.
  • Sesame oil – Divided. Needed for sauce and for the saute.
  • Prawns – Big juicy shrimp. You can use raw or cooked.
  • Roasted garlic paste – You can also use minced garlic.
  • Thai paste – This is optional. This paste includes its own list of ingredients including garlic, chili peppers, salt, and lemongrass among other things.
  • Green onions – Sliced. Adds a nice pop of color.
  • Slivered carrots – Adds a fresh crunch
  • Chopped peanuts – Texture and garnish. And salt. And yum.
  • Fresh cilantro – An optional garnish, but I, personally, can’t live without cilantro
  • Red pepper flakes – The second ingredient that will provide this dish some heat!
  • Limes – Finishing this dish with a burst of fresh citrus lime elevates and brightens this dish to epic proportions.
shrimp pad thai ingredients laid out in bowls and on cutting board

How to Make Shrimp Pad Thai:

Step 1: Start by cooking the noodles according to package instructions. You’ll notice that this recipe is super easy but it does have a lot of components to it. Having everything ready ahead of time, will make your life easier and the process that much quicker.

Step 2: In a small bowl, whisk together the mirin, peanu butter, fish sauce, Sriracha, soy sauce, brown sugar, and some of the sesame oil. The amount in this recipe will make it a medium spiced pad thai. Add more if you like more heat.

photo collage of peanut sauce ingredients mixed together, bowls of shrimp, carrots, shrimp sauteeing in pan

Step 3: Heat remaining sesame oil in a saute pan then add the garlic paste, thai paste and shrimp. Saute until the shrimp are cooked through and beginning to brown. If you are using precooked shrimp you just want to make sure they’re heated through. Remove the shrimp to a plate.

photo collage of rice noodles in saute pan being mixed with peanut sauce; carrots, peanuts, and lime in background

Step 4: Add the noodles and half of the prepared sauce to the pan, heat and stir to combine. Coat noodles evenly with the sauce and add any additional sauce as desired.

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

For drool worthy presentation, transfer noodles to a serving platter, top with the shrimp, slivered carrots, green onions, chopped peanuts, cilantro and a sprinkle of red pepper flakes.

The next time you’re thinking about ordering take out, skip it! Make this dish in a pinch, serve it in some fun takeout boxes (you know the ones they’re always eating out of on tv) along with chopsticks and make a night of it!

chopsticks lifting scoop of shrimp pad thai with big shrimp on top; pad thai on white serving platter
What are some other variations to Pad Thai?

You can definitely play around with the amount of sweet and spice. Add in more peanut butter if you like more nutty flavor. You can also add a scrambled egg and bean sprouts and loads of different veggie options.

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

Shrimp Pad Thai

Make delicious, spicy and sweet Pad Thai in minutes with this easy recipe of rice noodles, peanut sauce, and sauteed shrimp!
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: Shrimp Pad Thai, shrimp pad thai recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 683kcal

Ingredients

  • 8 oz. Thai Rice noodles cooked and drained
  • 2 tablespoons mirin or rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 3 tablespoons fish sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon light soy sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons sesame oil divided
  • 1/2 pound raw or cooked prawns
  • 1/2 teaspoon roasted garlic paste (or 1 teaspoon minced garlic)
  • 1 tablespoon Thai paste optional
  • 2-3 green onions sliced
  • 1 cup slivered carrots
  • 1 cup chopped peanuts
  • 1 bunch fresh cilantro chopped
  • pinch red pepper flakes
  • 2-3 limes cut into wedges or slices

Instructions

  • Cook and drain rice noodles according to package instructions.
  • In a small bowl, whisk together mirin, peanut butter, fish sauce, Sriracha, soy sauce, brown sugar, and 1 tablespoon sesame oil. (This will make a medium heat/spice pad Thai; adjust Sriracha to taste for spice level).
  • Heat sesame oil over medium heat in a saute pan. Add garlic paste, Thai paste, and shrimp. Saute shrimp for 2-3 minutes or until they are cooked through (for raw shrimp) and beginning to brown. Do not overcook the shrimp.
  • Remove shrimp to a plate.
  • Add cooked noodles and half of the sauce to the saute pan. Heat and toss to stir until the noodles are evenly coated with sauce. Add additional sauce as desired.
  • Place noodles on a serving platter. Top with shrimp, slivered carrots, green onions, chopped peanuts, cilantro, and a pinch of red pepper flakes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 683kcal | Carbohydrates: 80g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 2079mg | Potassium: 616mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6148IU | Vitamin C: 18mg | Calcium: 183mg | Iron: 4mg

Filed Under: Food and Recipes, Main Course Tagged With: cilantro, pad thai, peanut butter

Homemade Peanut Butter Cookies

December 22, 2020 by girlinspired Leave a Comment

The best Homemade Peanut Butter Cookies are soft and chewy with just the right balance of sweetness and peanut buttery goodness. This recipe is easy to follow using just a few ingredients and ready to devour in under 30 minutes. A no chill, classic peanut butter cookie recipe that every home baker should know how to make at least once!

stack of peanut butter cookies with one cookie tilted against the side of stack; cooling rack with cookies in background

If you love all things peanut butter, you’ve got to try peanut butter chocolate chip cookies, peanut butter chocolate cake, and peanut butter buttercream. Chocolate and peanut butter are the dream team, but peanut butter buttercream? C’mon!

overhead view of peanut butter cookies on blue background

What are peanut butter cookies?

Have you ever bitten into something seemingly so simple, yet deliciously complex in flavor you thought to yourself I must have 10 more? Well, that my friends, is what we have going on here. These irresistible peanut butter cookies have the perfect combination of buttery sweetness oozing with just the right amount of peanut butter flavor. Soft and chewy with a tender crumble, these classic peanut butter cookies will have you singing!

This traditional cookie, made from scratch, is the perfect starter recipe for you if you’re just stepping into the world of baking. It’s made with simple ingredients and takes very little time and effort. In reality, the hardest part is waiting to eat them! The kids will also love to get involved even if they’re just adding the signature fork crossed pattern on top or just there to lick the bowl!

These smooth peanut butter cookies are perfect for dunking in a cold glass of milk or enjoying with an afternoon tea. They are the warming comfort cookie we all need during the cooler months and way too easy to make not to have them on repeat!

Peanut Butter Favorites

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Chip Cookie Recipe

Cookie Supplies

There is no hard and fast rule about the appliances and tools you need for this recipe. There are, however, some things to use that will make your life just that much easier.

A Stand Mixer – Definitely not a must, but it will definitely save your arm muscles. If you don’t have one, a bowl and hand mixer will do the job. I use my standing mixers (yes, I have two!) every day, but I also use my nifty little hand mixer every day, too. My mom gifted me my hand mixer (just like this one you can find through this referral link) back when I was in college and it’s still going strong more than 20 years later. If you have neither of these, then we’re going back to basics with a bowl and a whisk. Not to worry, you’ll end up with the same cookie no matter what!

Cookie Scoop – It helps with scooping the right amount of dough, but if you don’t have one you can also use an ice cream scoop or a regular spoon. I like having cookie scoops in a few sizes (affil) on hand so that I can change it up for different recipes. These homemade peanut butter cookies work well with the medium size cookie scoop.

peanut butter cookie held just above glass full of milk

Ingredients:

  • Salted butter, softened – This might seem counterintuitive because peanut butter already has salt, and there is also added salt as an ingredient, but for the amount of sugar in the cookies, salted butter adds the exact right balance needed. If you are concerned, feel free to use unsalted butter.
  • Peanut butter – Smooth or chunky, both will work, however smooth is preferred. If you happen to be using homemade peanut butter, you’ll want to make sure it is mixed VERY well.
  • Granulated sugar – Gives the cookies the sweetness it needs.
  • Light brown sugar, packed – Adds to the depth of flavor of sweetness as well as helps keep the cookies nice and soft.
  • Egg – Acts as a binding agent so your cookies aren’t crumbling in your hands.
  • Vanilla extract – You can use pure or artificial, whatever you have on hand. The real stuff is better if you have it.
  • All-purpose flour – A basic ingredient in many baking recipes, it is the foundation of the structure of your cookie.
  • Baking soda – This acts as a rising agent and is a very important ingredient which if forgotten is very noticeable!
  • Baking powder – Baking soda’s partner in all things baking. Not always, but in many cases. They work together as a team.
  • Salt – This isn’t a make or break ingredient if you are concerned about the added salt. Yes, it results in the perfect balance of flavors, however the choice is yours!
ingredients for peanut butter cookie recipe: flour, salt, baking soda, and baking powder in glass bowl, sugar and peanut butter in gold measuring cups, stick of butter in wrapper, brown eggs, vanilla in white cup, and brown sugar in white cup with text overlay

How to Make Homemade Peanut Butter Cookies:

Step 1: In a large bowl, cream together the softened butter and peanut butter until fluffy. Then add the peanut butter mixture, both granulated and brown sugars, egg, and vanilla. Beat well, until everything is combined.

Step 2: Grab a separate bowl and sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter/sugar mixture a spoonful at a time. Mix well as you combine.

Step 3: Using a cookie scoop, spoon the dough onto an ungreased baking sheet. Roll each scoop gently in your hands to form a smooth ball. Using a fork, push gently into the top of each cookie making a criss-cross indent (you know the one).

collage showing cookie scoop dropping peanut butter cookie dough onto baking sheet, rolled cookie dough balls, fork pressing criss cross pattern into cookie dough balls, and cookies ready to bake

Step 4: Bake until the edges begin to brown slightly and your house smells like the inside of a bakery. Or your kids have asked for the 40th time if they’re ready yet. Either way, the timing is accurate.

These cookies will be very soft just after coming out of the oven, so let them sit for a few minutes before transferring them to a cooling rack.

Best enjoyed immediately or within a day, but will keep in an airtight container for up to 3 days. Be forewarned, they are highly addictive and probably won’t last that long! The high sugar content in these peanut butter cookies gives them a total melt in your mouth, heavenly experience, but it also makes cookies that are not as good after they’ve sat out on the counter for more than a day or so. You can freeze the dough and bake just a couple at a time if you don’t think you’ll be eating the whole batch at once.

overhead view of peanut butter cookies on baking sheet on blue background

Peanut Butter Cookie Substitutions and Variations

  • Natural peanut butter has no stabilizer, so there’s a chance your cookie will be crumbly and a little drier. However, if this is something you are ok with, then have at it! Just make sure to mix your natural peanut butter really well before using it as it tends to settle and separate.
  • Double the recipe for a crowd or freeze an extra batch for a later date.
  • Make the dough up to 3 days ahead of time and keep it in the fridge until you bake.
  • Baking is a science. Make sure you’re measuring out your flour exactly as stated.
  • Sprinkle granulated sugar on top before baking for some added sparkle, texture, and sweetness.
  • Dip, drizzle, or dunk in chocolate or white chocolate.
  • Add in some oats for an oatmeal peanut butter cookie.
  • Add a sprinkling of cinnamon, chocolate chips, or toffee bits for added fun.
Can I use crunchy peanut butter?

Definitely. If you want to give your cookies some extra texture and crunch, chunky peanut butter is the way to go.

Can I make these peanut butter cookies ahead of time?

You can make this dough ahead of time and chill it in the fridge before baking. Just make sure to allow the dough to return to room temperature before you begin working with it again.

Can I freeze homemade peanut butter cookies?

Absolutely! These are very freezer friendly. Keep in an airtight container or freezer-friendly bag and then thaw at room temperature. Make sure to give yourself enough advanced thaw time before any late-night cravings hit!

stack of peanut butter cookies with one cookie tilted against the side of stack; cooling rack with cookies in background

Peanut Butter Cookies

Peanut Butter Cookies – the BEST recipe for this classic buttery, chewy peanut butter cookie!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy peanut butter cookies, homemade peanut butter cookies, peanut butter cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 160kcal
Author: Stefanie Knaus

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Instructions

  • Cream together the softened butter and peanut butter until fluffy and light.
  • Add sugars, egg, and vanilla. Beat well.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
  • Spoon dough onto ungreased baking sheet. Use a fork and push gently into the top of each cookie to make a criss cross indent.
  • Bake at 350 degrees for 8-9 minutes – just until the edges begin to brown slightly.
  • After cookies have cooled for 2-3 minutes, transfer to a cooling rack; serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 19mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: peanut butter

Peanut Butter Chocolate Chip Cookie Recipe

June 23, 2020 by girlinspired 23 Comments

If I had a plate of every cookie in the world and I could only choose one, this might be my favorite.  It’s a peanut butter chocolate chip cookie that is buttery and brown sugary sweet, thick enough to satisfy, with just the right amount of chewiness.pile of peanut butter chocolate chip cookies on white cake stand with red rim and text overlayDo you love a chewy peanut butter chocolate chip cookie?  I really do.  But especially this recipe.  I used natural peanut butter this time around (we like Adam’s chunky) and they turned out just as good (if not better!) as always.  The chunky peanut butter leaves a little extra crunch and texture in the cookie – I like STUFF in my cookies, so these were perfect.  Serving size is about 5 cookies.  And I recommend two servings per day.  Good luck resisting.

stacked penaut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookie Ingredients:

  • 1/2 cup butter, salted
  • 1/2 cup peanut butter, all natural is best
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

How to Make Peanut Butter Chocolate Chip Cookies

Step 1:  Cream together butter, peanut butter, and sugar.

Step 2:  Beat in egg and vanilla extract.

Step 3:  Sift together flour, baking soda, baking powder, and salt.

Step 4:  Add flour mixture into butter mixture until combined.

Step 5:  Fold in chocolate chips.

Step 6:  Scoop dough into small balls and place on cookie sheet.  Bake at 350 degrees for about 8-10 minutes.  Remove from oven as soon as edges have a hint of brown.

These cookies are so soft and chewy, but they’re not quite the same after a day or two.  So make them the same day you plan to eat/serve them!  They’re still good if kept in an airtight container for a couple days or even if you freeze them, BUT they’re never as good as that first day fresh out of the oven!

Yes, these cookies have about twice as much sugar (both granulated and brown) as most peanut butter chocolate chip cookie recipes.  This is not an error.  This is what makes them magical – chewy and sweet – just as we like them. 

More Cookie Recipes for You

Homemade Peanut Butter Cookies

Cut Out Sugar Cookie Recipe

Ginger Cookies

Lemon Cream Cheese Cookie Bars

 

stacked penaut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - the BEST recipe for a buttery, chewy, brown sugar sweet cookie!
4.34 from 3 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 203kcal
Author: Stef at Girl. Inspired.

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup peanut butter Adam's All-Natural crunchy peanut butter used here
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semi-sweet chocolate chips

Instructions

  • Cream together the softened butter and peanut butter until fluffy and light.
  • Add sugars, egg, and vanilla. Beat well.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
  • Fold chocolate chips into dough.
  • Spoon dough onto ungreased baking sheet.
  • Bake at 350 degrees for 8-9 minutes - just until the edges begin to brown slightly.
  • Cool; serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Calcium: 24mg | Iron: 1mg

 

Filed Under: Desserts, Food and Recipes Tagged With: chocolate chips, cookies, peanut butter

Peanut Butter Chocolate Layer Cake

February 18, 2015 by girlinspired 3 Comments

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

So last week I told you how amazing swiss meringue buttercream tastes when you turn it into Peanut Butter Buttercream.  Today, I promised I would give you the recipe for the best way I’ve found to demolish that frosting – in this ridiculously delicious sugar loaded layer cake!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!I’m going to be straight up and just tell you that I really like using box cake mixes.  They make it easy – some of my favorite desserts have a box cake mix foundation, but I do like to experiment with the cake mixes.  I made some changes to the regular preparation for this one and it turned out SO good.  Moist, but very light and fluffy – the perfect compliment to the creamy peanut butter and rich chocolate ganache.

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

An easy way to make perfect layers is by using one of these nifty sets of single layer cake pans.  They come in a set of five so you can divide your one batch of cake mix evenly between the pans and bake them up all at the same time.  I found mine at Target, but you can also find them online here – Easy Layers! 5-Piece Cake Pan Set (aff link).  Okay!  So, you divide your mix evenly between the pans and bake them up – about 15-18 minutes.  Once the cakes are cooled down. use a large bread knife to slice the tops off straight across – this will give you nice flat layers to work with and ensure that they’re all sliced off evenly.  As you stack the layers, use a consistent measuring cup to add the frosting between the layers – I used 1/2 c. between each layer and smoothed it to the edges before pressing the next cake layer on.  Do not add frosting to the very top layer (unless you want to fully frost the whole cake, of course).

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

We’re going for the “messy” look on this cake by leaving it unfrosted and drizzling chocolate ganache over the top.  Once you have all of your layers stacked and pressed gently together, use a large icing spatula to smooth around the outside of the cake.  Then, it’s time to make the ganache:  heat 2/3 C. heavy whipping cream and 1 Tablespoon of corn syrup in a saucepan over medium heat until it simmers.  Pour warm cream mixture over 3/4 C. semi-sweet chocolate chips.  Allow chips to melt a little and then whisk the mixture until smooth and pourable.  Pour the ganache over the center of the top of the cake until it runs down the sides – however much you like.

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Now you can leave your cake with just the ganache poured over the top or you can add some decorations.  I used Tip #1M to add a border of peanut butter frosting peaks around the top of the cake.  Then, I dumped on some peanut butter chips, semi-sweet chocolate chips, and chopped Reese’s peanut butter cups.  I would use mini chocolate chips in the future, but didn’t have any on hand.  Now, go slice that cake and indulge!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

 

Peanut Butter Chocolate Layer Cake - a peanut butter lovers' dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake

Layers of moist, fluffy chocolate cake with creamy, light peanut butter buttercream, and rich chocolate ganache. A peanut butter lover's dream cake!
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 269kcal

Ingredients

  • 1 box of Betty Crocker triple chocolate fudge cake mix or similar
  • 1 C. water
  • 1/2 C. vegetable oil
  • 2 eggs
  • 1/2 C. sour cream
  • 1 recipe of Peanut Butter Buttercream

Instructions

  • Grease five, 6-inch cake pans.
  • Beat all ingredients in an electric mixer.
  • Divide mixture between cake pans, approximately 3/4 C. per pan.
  • Bake at 350 degrees for 15-18 minutes or until cake is set and a toothpick poked in the center comes out clean.
  • Layer cake with Peanut Butter Buttercream and top with ganache (recipe links included in blog post).
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 269kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 316mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

 

Filed Under: Desserts, Food and Recipes Tagged With: buttercream, cake, chocolate, peanut butter

Peanut Butter Buttercream

February 4, 2015 by girlinspired 1 Comment

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Yep!  You read that right – I sat on my deck last week trying to decide on a sewing project, but I just kept wondering if I could take my regular swiss meringue buttercream recipe and make it peanut butter.  I skipped the sewing and spent the rest of the day in cake heaven.  Peanut butter buttercream, as it turns out, is extra delicious!!  This recipe comes out a little soft for piping, and I originally used it in a chocolate peanut butter layer cake (which I’ll share soon), but I did put the extra in the fridge for a few days and when I rewhipped it, it actually did pipe just fine and hold its shape.  I wouldn’t try to use this recipe to pipe any intricate designs, but if you need a peanut butter fix – this is it!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Basically, you’ll make a regular swiss meringue buttercream and then soften/melt peanut butter chips in a double boiler before stirring them into the buttercream.  So good!  Sweet and creamy, but fluffy and light at the same time.

Tips 1M and 2D for cupcake decorating

When it comes time to pipe the peanut butter frosting onto cupcakes or a cake – you can use a nice big tip like #1M (my favorite) or #2D.  The two tips pipe out pretty similar – they’re both star tips – but the 2D makes the swirl curve over on itself just a bit vs. the sharper swirl of 1M.  The 2D would work especially well if you just wanted a simple flat swirl – like on my Swirled Roses Cake.  Either the 1M or the 2D will work fine..  Fill your piping bag (fitted with tip) with frosting.  Beginning just inside the outer edge of the cupcake, begin swirling in a counter-clockwise direction, slightly overlapping to the inside as you go around and up each time.  When you reach the top, lift the piping bag straight up from the center to make a point as you release pressure from the bag.  Done!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

You can add sprinkles for extra fun!  The gold is great for a more sophisticated look!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Okay!  Ready for the recipe?

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Peanut Butter Buttercream

Print Pin Rate
Course: Dessert
Servings: 24
Calories: 201kcal

Ingredients

  • 5 egg whites
  • 1 C. granulated sugar
  • 1 1/2 C. butter softened slightly
  • 1 tsp. vanilla extract
  • 1 C. peanut butter chips

Instructions

  • Combine egg whites and granulated sugar in the heatproof bowl of a standing mixer.
  • Set the mixer bowl over a small pan of simmering water and whisk egg mixture until warm to the touch and completely smooth (check with your fingers to be sure all the sugar has dissolved).
  • Remove mixer bowl from pan and attach to your standing mixer.
  • Turn your mixer on low and gradually up to high speed with the whisk attachment.
  • Continue mixing for about 8-10 minutes, or until the bottom of the mixing bowl is cool to the touch.
  • The egg mixture should be glossy white and fluffy and COOL!
  • Add in butter, 1-2 tablespoons at a time, until completely mixed in.
  • Whisk in vanilla extract.
  • In a double boiler (or heatproof bowl over simmering pan of water), heat 1 cup of peanut butter chips until soft and you can stir them into a paste.
  • Remove from heat and let cool slightly.
  • Whisk peanut butter paste into buttercream until completely mixed.
  • Switch to the paddle attachment and continue mixing buttercream for 2-3 minutes more.
  • If frosting is too soft to pipe, place in refrigerator for a little while to help firm it up.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 201kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 14mg | Fiber: 1g | Sugar: 14g | Vitamin A: 370IU | Calcium: 4mg | Iron: 1mg

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Filed Under: Desserts, Food and Recipes Tagged With: buttercream, cake decorating, cupcakes, peanut butter

Take a Break with Chocolate Peanut Butter Bars

August 15, 2012 by girlinspired 6 Comments

We are in the middle of a heat wave with temperatures over 100 degrees for so many days in a row, I can’t even count. On Monday, it was 105, and the transmitter on top of the power pole in the neighbor’s field fell to the ground and started a fire at 7:00 a.m. I was pretty concerned as I looked out across our dry acreage at the big plume of smoke and the fire trucks on the hill just a couple acres away. How in the world was I going to wrangle three girls, one big dog with a cone on his head, two cats, 9 chickens, and all my fabric into the car to escape?? Luckily, they got the fire out quickly and then I was just stuck with no power, no air conditioning, and no coffee. I played Lala Loopsey as long as I could stand and then loaded the girls into the car and headed up the road to play with my sister in the air conditioning. She had already marked off three or four recipes on Pinterest to tackle for the day. The girls goofed around and my sister and I made peanut butter and chocolate bars. I think it’s nice to do nothing that you’re supposed to do for a day and instead, just try out recipes that you’ve been drooling over. 
 Today marks the first day back to school for Olivia. SECOND GRADE!! I’m glad to have some yummy peanut butter and chocolate bars for her to come home to. Let’s get this school year started off on a happy note.  Study break anyone?? 
 
 Follow the link for the recipe we used for Chocolate Peanut Butter Bars .  Or do a quick search on Pinterest and see how many options you can find!  Anyone have a great peanut butter and chocolate recipe to share?  Link it up in the comments!!  Also….please note that this recipe requires no baking, so if you find yourself without power or it’s just a scorching hot day, you can still enjoy these little beauties!

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, peanut butter

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