Want to break a baker’s heart? Steal all their butter. Nothing quite as crushing as discovering there’s no butter when you’re trying to make a lemon cake. Which turned out crappy anyways. Yes I do like lemon desserts, there is definitely a time and place for them but tonight was not that time. It was a closed casket ceremony so there are no pictures–sorry. But not sorry.
And on the 8th day God made peanut butter. To save us from the culinary cardinal sin: being out of butter. Actually he probably made olive oil before peanut butter but not to fear, we used both.
Can’t get crackin’ in the kitchen till your tunes are appropriately matched to your project. If I could re-invent pandora, I’d have people type in whatever they’re cooking (with an optional typing window to enter their current mood/or picture of it) and the station would generate music that matches the food. Till that project hits the papers, I’ll do it by hand.
Type in Kitchen Project: “Peanut butter”
How Do You Feel Right Now? “like this:”
KitchenTunes Result: “Dr. Dog”
Peanut Butter Olive Oil Cake
2 1/2 cups flour
1/4 cup olive oil
1/3 cup peanut butter
1 heaping cup of sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup milk
Combine flour, salt, baking powder, and baking soda in a bowl and set aside. Melt together olive oil and peanut butter in the microwave till liquid-y, then pour into a mixer and beat in the sugar and vanilla for 3 minutes. Add eggs one at a time till fully incorporated (about 3 more minutes). Better to over-beat a little here than under. Add a little dry mixture and then milk, continue to alternate the dry and wet just till combined. *NOT the time to over-beat. ALSO I put 1/2 cup milk up there as an ESTIMATE, I’m not sure how much I used but I just used enough to make the batter loose enough to not be cookie dough but didn’t add much more. So the batter should be thick. Pour into a greased 9-inch cake pan (I used a springform pan but you could bake this in another pan too) and bake at 350 degrees F for 30-45 minutes, till the top is dark gold. *now is the correct time to go pluck around on the guitar, or washboard if you prefer.
Don’t freak out if it’s not all the way baked in the middle, it’ll continue baking once out of the oven and why don’t you like dense peanut buttery cake? Cool it and then frost it with peanut butter frosting (or you could go my route and not control yourself. Just pour that frosting right on the smokin’ hot cake and watch it fall apart into a mess as you frantically snap pictures of the semi-decent looking parts). I’m telling you this is good cake! Just needs some time to rest if you want it to look pretty (don’t we all know about that…well at least the girls do.). So treat this cake like a pretty girl. I’m not even giving you a recipe for peanut butter frosting because all I did was melt together some regular vanilla frosting with peanut butter and it’s fantastic. You could also just throw some cooking chalk on it (powdered sugar!) if you’re in a hurry.
And to wrap it up…one more tune!