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Peanut Butter & Chocolate
Al Watson and Lia Weber, winners of TLC’s Next Great Baker, share a recipe that impressed the judges
1½ cups all-purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsp. baking soda
¾ tsp. each baking powder and salt
½ cup milk
¼ cup sour cream
2 tbsp. canola oil
1 tbsp. coconut oil
3½ tsp. vanilla, divided
¾ cup warm coffee
8 oz. cream cheese, softened
1 cup creamy peanut butter
9 tbsp. powdered sugar, divided
½ cup heavy whipping cream
5 cups prepared chocolate buttercream frosting
1. Preheat oven to 350˚. Coat 3 (8-in.) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat parchment with cooking spray.
2. Whisk together flour and next 5 ingredients in bowl of a mixer. Add eggs, next 4 ingredients and 2 tsp. vanilla; beat at low speed until blended. Gradually add coffee; scrape down sides of bowl, and mix at low speed until smooth.
3. Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely. Remove paper from layers.
4. Beat cream cheese and peanut butter at medium speed with mixer until creamy. Add ½ cup powdered sugar and 1 tsp. vanilla, beating at low speed until blended.
5. Beat cream in a separate bowl at high speed with an electric mixer until soft peaks form. Add remaining powdered sugar and vanilla; continue beating to stiff peaks. Gently fold whipped cream into peanut butter mixture until smooth.
6. Place one cake layer on a serving plate; spread with half of peanut butter fluff, and top with second layer. Repeat procedure with remaining filling and cake layers. Spread prepared chocolate frosting over top and sides of cake. Serve immediately or cover and chill up to 3 days.
Makes: 12 servings
Prep time: 1 hour 30 minutes
Cook time: 25 minutes
Eggs ‘Cocotte’ with Cream
The father and daughter chefs prepared this French dish at the 2014 Food & Wine Classic in Aspen
Freshly ground pepper
¼ cup flat leaf parsley, chopped
6 tbsp. heavy cream
6 jumbo eggs
6 pieces of buttered toast
1. Use small ramekins or soufflé molds holding no more than ½ cup. Butter the molds and sprinkle salt, pepper and parsley in the bottom of each. Add 1 tbsp. of heavy cream to each ramekin and break an egg on top.
2. Place the ramekins side by side in a large skillet and surround them with enough tepid water to come partway up the sides. Cover, bring the water to a boil and let cook for approximately 4 minutes, until the eggs are barely set and still soft in the center.
3. Remove the ramekins from the skillet. Sprinkle with a little salt, pepper and parsley, if desired. Serve in the molds or on toast.
Prep time: 10 minutes
Cook time: 4 minutes