Foodie Goodie | Easy Peasy Peanut Butter Cake.

Ah yes, another peanut butter recipe!
If you love peanut butter as much as I do, you'll go over the moon with this cake's frosting. And best of all, this cake is, true to its name, pretty easy to make. :)

Easy Peasy Peanut Butter Cake

Ingredients:
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
1 tablespoon shortening
1 package (about 18 oz.) regular white or yellow cake mix
Peanut Butter Whipped Cream Frosting*
Hershey's Syrup (optional)

Procedure:
1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at medium (50%) for 1-1/2 minutes or until smooth when stirred.
3. Prepare cake mix as directed on package then blend in the melted chip mixture. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes then remove from pans to wire racks. Cool completely.
5. Frost with Peanut Butter Whipped Cream Frosting*. Refrigerate until serving time.
6. Serve with syrup drizzled over top and sides of cake. 


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*Peanut Butter Whipped Cream Frosting
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

1. Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan.
2. Heat over low heat with constant stirring, until chips and marshmallows are melted and mixture is smooth. Cool to lukewarm.
3. Beat whipping cream in small bowl with electric mixer until stiff, then fold in vanilla and cooled peanut butter chip mixture.

As seen on Hershey's Kitchens.

Foodie Goodie | Peanut Butter Blossoms.

Aside from tofu, there is another food that will always have a special place in my heart stomach. Lol. It's peanut butter. Reese's Creamy Peanut Butter, to be exact. Even my son loves it too, so I make there's always a jar in stock at home.

Aside from being a bread spread, here's another way to enjoy Reese's Peanut Butter. And it comes together another all-time favorite - Hershey's Kisses!

Peanut Butter Blossoms

Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup Reese's® Creamy Peanut Butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
48 Hershey's® Kisses® Brand milk chocolates, unwrapped
Granulated sugar (optional)

Procedure:
1. Heat oven to 375°F.
2. In large bowl, combine the flour, 1/2 cup sugar, brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla and egg.
3. Mix with electric mixer on low speed until stiff dough forms.
4. Shape dough into 1-inch balls then roll them in sugar.
5. Place 2 inches apart on ungreased cookie sheets.
6. Bake at 375°F for 10 to 12 minutes or until golden brown.
7. Immediately top each cookie with 1 Hershey's Kisses, pressing down firmly so the cookie cracks around edge.
8. Remove from cookie sheets and cool completely.

Foodie Goodie | Adobo with Lemon Zest and Peanut Butter.

Posted this photo on my Instagram last weekend, and since then I've been receiving requests for the recipe. Now for my foreign friends who may not be familiar with the name 'adobo', it's a popular Filipino dish cooked in soy sauce, vinegar, and garlic.

There are many different ways to cook adobo. Some use pork, others prefer to use chicken, or a combination of both. And then there are some who like their adobo with chicken gizzard and liver. (I don't, though. Haha!) There's a version of adobo that uses annatto, there's one that uses yellow ginger, and yet another that uses coconut milk.

My version, however, uses lemon zest (instead of the usual vinegar) and peanut butter. And because you asked for it, here it is - my very own version of adobo, with a twist. :)

Adobo with Lemon Zest and Peanut Butter.

Ingredients:
500 grams chicken breast (or pork cubes), cut into pieces
6 cloves garlic, minced
2 pcs dried bay leaves
1/2 cup lemon juice
2 Tbsp lemon zest
1 cup soy sauce
1/4 cup peanut butter
1 tsp black peppercorns
2 Tbsp vegetable oil

Procedure:
1. Marinate chicken in soy sauce, lemon juice, bay leaves, and garlic for thirty minutes. Drain the meat, and set the marinade aside.
2. Add the oil in a large frying pan. Saute the chicken until the sides turn brown.
3. Add the marinade, lemon zest and peppercorns.
4. Simmer for about 15 minutes. Add water if necessary.
5. Add the peanut butter, mix it well. Simmer for another five minutes.
6. Remove from heat, and serve with rice.

Tip:
Zest the lemon using a grater.

Shared with Food Friday and Food Trip Friday.