I've gone through some major changes over the past few years. Some have been difficult to overcome, but for the most part these changes have resulted in better things. Though I couldn't have admitted this before now, these changes have been good for me. I have emerged as a stronger, more grateful person.
Just as I have evolved and changed over these last few years, so has my blog. When I first began writing it was for myself alone. I used it as an outlet, a way to express my thoughts and organize my recipes and baking ideas. Thanks to the wonders of social media, my little baking blog found a niche and before long it had acquired a few followers. I soon began to realize that I wasn't writing solely for myself any longer. People were actually reading what I wrote and possibly trying out my recipes! I have to admit that this made me feel self conscious (and a bit embarrassed!). None the less, I kept on baking and writing about it and low and behold, this little blog landed me a job in a bakery! Who would have thought? Certainly not me!
Once again, I apologize for being absent from my writing and recipe posting. Please know that it is never far from my thoughts. I often think to myself, I can't wait to blog about this, but when I return home, tired and spent, I enjoy the company of my family and a hot cup of tea (or more often a wonderful glass of wine) and just relish the fact that I am living a good life. I'm going to have to work on merging my new working life with my family life and find the time to keep up what started my transformation~ this blog. Please bear with me! I may be worn out at the end of the day, but I prefer to think of it as blissful exhaustion.
Speaking of bliss, here is the recipe for the best combination of peanut butter and chocolate that I've yet to come across. Those who have tried it can attest to the fact that these might just be my best cupcakes so far! I hope you bake up a batch and savour the moment.
Chocolate Peanut Butter Bliss Cupcakes
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water
- Heat oven to 325 degrees and line muffin pans with paper liners
- In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
- In a large bowl, beat together butter and sugar
- Beat in eggs, one at a time, beating well after each addition
- Beat in sour cream
- On low, beat in half the flour mixture
- Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
- On low, beat in remaining flour mixture
- Fill cups 3/4 full and bake for 10-12 minutes or until an inserted toothpick comes out clean
Peanut Butter & Chocolate Ganache:
1/3 cup creamy peanut butter
2/3 cup chocolate chips
- Place peanut butter and chocolate in a small microwave proof bowl
- Melt in the microwave for about 45 seconds and stir until smooth
- Dip the tops of your cooled cupcake into the ganache, then turn right side up and let the ganache cool and set for about 15 minutes
Frosting:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
1 1/2 tbsp milk (more if needed)
3-4 cup powdered sugar
- Beat butter, peanut butter and cocoa powder for 2 minutes
- Scrape down bowl and add vanilla and milk
- Slowly add powdered sugar, 1 cup at a time until you reach your desired consistency
- If it becomes too thick, add more milk, if it is too thin, add more powdered sugar
- Pipe over the ganache layer and top with chopped peanut butter cups
