Good Day To Be In The Kitchen…It’s Cold outside Baby!

As I write this morning we are having a balmy 14 degrees F outside here in the great state of PA.

My daughter this morning was getting ready to go off to school for the day, she had on her cute hat and coat.   As we got up to the bus stop out came the gloves, wow!  I’m thinking good for her.  I didn’t even have to say anything.

Well not to celebrate to fast the next thing I know right before she hopped on the bus she takes them off, what? wait a minute what are you doing? Into the book-bag they went.  And off to school for the day she was…agh!

First thought I had was you little bugger and then I thought, I remember doing that too as a child.  What is it with children that they would rather be cold instead of keeping on the hat and gloves to stay warm?   Do we really need to conform to worldly pressures and what worldly pressure is there regarding a hat and some gloves, anyhow?

We’ll see how the conversation goes once she gets home.  Jenna has made the comment many times before, mom it’s warm on the bus.  OK, I can understand that.  I do remember now that I am writing, her saying she would wear them for recess, if they go outside, we will see 🙂  Some things stay the same no matter what generation your from.

Since it is so chilly today I think I’m going to spend some time in the kitchen where it’s warm 🙂

Today I’m going to make chocolate cake with a layer of peanut butter and nutella ganache, sounds yummy to me.

finished ganache cake

Here is what you’ll need if you’d like to try it.

Chocolate cake:

2 cups of sugar

2 cups of all purpose gluten free flour ( I use the recipe on this page)

2 cups of brewed coffee (cooled)

1 cup of black baking cocoa ( 10-12% fat content)

1 cup of mayonnaise

2 tsp. of baking soda

2 eggs

1 tsp. of vanilla

Peanut butter layer:

28 oz. Natural Creamy Jif

Ganache Topping:

1 cup of nutella hazelnut spread

1/2 cup of half and half or low fat Nestle coffee-mate

Preheat oven to 350F.  Grease 9X13 cake pan.

Directions for chocolate cake:

Mix dry ingredients in a large bowl put to the side.  In smaller bowl mix wet ingredients.  Pour wet into dry mixing on low till well incorporated. Pour batter into cake pan and bake for 40-45 minutes.   Take out of oven and put onto a cooling rack.

choc cake plain jpg

While cake is still warm you will add 3/4 of a 28 oz. jar of natural Jif creamy style peanut butter simple and wonderful.  Spread this over the top of cake while still warm so it spreads easier.  Let it set up for about 1/2 hour cake will continue to cool.

Nutella and Peanut butter

Peanut butter layer

Next you will make a ganache to pour over top the peanut butter layer

ganache over peanut butter layer

This is how you make that:

Take 1/2 cup of half and half or coffee-mate and warm on stove just about low simmer.  Take off of heat and pour into the nutella, which will be in a heat proof pan.  Slowly mix till smooth and in a liquid state, if there are lumps run it through a sifter.

Pour this immediately over top the peanut butter layer.  Let set up in refrigerator about 1 hour.   On a cold day I put mine outside in a picnic basket to cool 🙂   A wonderful friend of mine gave this to me as a Christmas present she is so talented.  She painted the top part free hand.  Thanks Michele!

picnic basket with cakepicnic basket closed

Hope this yummy bit of chocolate and peanut butter makes your day a little more enjoyable!

 

 

 

 

Gluten Free Chocolate Cake with Peanut Butter Frosting


Gluten Free Chocolate Cake with Peanut Butter Frosting
This cake recipe is adapted from a wonderful lady who’s baking is just amazing Irene Mantz

Chocolate Cake
2 cups of gluten free all purpose flour (see recipe on this page)
2 cups sugar
2 cups brewed coffee, cooled 
1 cup cocoa
1 cup mayonnaise ( I use Hellmann’s)
2 teaspoon of baking soda
1 teaspoon of xanthan gum
2 eggs
1 teaspoon of gluten-free vanilla


Preheat oven to 350 degrees F Grease 9 X 13 inch cake pan with butter and set to the side
Mix the all purpose flour, baking soda, cocoa and xanthan gum set to the side
Mix in a separate bowl mix the eggs, sugar, vanilla, coffee and mayonnaise.  Add flour mixture to the wet ingredients a little at a time.  Stop blending to mix with spatula to make sure all flour is picked up from the bottom of the bowl.  Continue to mix for 1 minute.
Pour cake mixture into cake pan and bake at 350 F for 40-45 minutes or until the center comes out clean with the toothpick test.  

Gluten Free Peanut butter Frosting

3 cups of confectionery sugar
1 cup of creamy peanut butter ( I use the natural peanut butter)
1 tsp. of gluten free vanilla
1/2 cup milk


Cream together all ingredients until frosting is smooth and creamy.  After cake has cooled spread frosting over top and enjoy!

Isaiah 40:31