Рецепт Who doesn't love Peanut Butter and Chocolate?
looks a little well done and messy, but sooo tastyWell the short answer to the titled question is....DUH, everyone loves peanut butter and chocolate together! While I guess there might be a few out there who don't like peanut butter and possibly some who don't even like chocolate, but sheesh man, why not? It's the best! Of course I know that this post is not going to appeal to everyone out there and I am sorry that so many people are unable to eat these two favorites of mine due to allergies.
As mention in previous posts, I recently found some great recipes for slow cooker cooking and they're all gluten free! Today I tried to make dessert in the slow cooker. I'd like to say it was my first time trying to make dessert in the slow cooker, but admittedly it wasn't. However, the recipe I'm going to share with you simply called to me as it has two of my favorite tasty dessert ingredients combined. It was created by Stephanie O'dea's book titled "More Make It Fast, Cook It Slow". Stephanie also hosts and posts recipes on her blog titled A Year of Slow Cooking.
*For those fellow diabetics out there who are interested, at the end of the recipe you will see my carbohydrate calculations per serving, based on the ingredients used in my attempt at this tasty treasure.
- Peanut Butter Cup Cake
- Serves 8
- Ingredients
- cooking spray
- 1 cup all purpose flour (I used Bob's Red Mill gluten free flour)
- 1 cup sugar (divided)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1 tbsp canola oil
- 1 tsp vanilla extract
- 3 tbsp unsweetened cocoa powder
- 1 cup boiling water
Directions
Use a 4 quart slow cooker coated with cooking spray. In a mixing bowl, combine the flour, 1/2 cup of sugar, the baking powder and the salt. Melt the peanut butter in the microwave for 30 seconds, and add to the mix with milk, oil and vanilla. Stir well to combine. Spread the peanut butter batter into the slow cooker
In another mixing bowl, combine the cocoa powder, the remaining 1/2 cup of sugar, and the boiling water. Mix well and pour evenly over the batter in the slow cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick comes out clean. Let the cake sit uncovered in the unplugged slow cooker for about 20 minutes, then serve in warm dessert bowls.
The Verdict
* Carbohydrate calculation: Please keep in mind that my calculations are based on the brands & ingredients that I used and different brands might have different carbohydrate counts.
Carbohydrate count for 1 serving = 34 carbs (net)
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta