Chocolate Bundt Cake with Peanut Butter Glaze Recipe

October 31, 2012 by Jenni 4 Comments

If you’re looking for an easy and fun chocolate cake with a blast of peanut butter, you’re at the right spot! This is an easy bundt cake recipe using a boxed cake mix, but the peanut butter glaze is homemade – and super duper easy!

Ingredients for Bundt Cake:

1 Boxed Chocolate Cake Mix (I used Betty Crocker Chocolate Fudge)
1/2 cup vegetable oil
1 and 1/4 cup water
3 Eggs

Ingredients for Peanut Butter Glaze:

1/2 cup granulated sugar
1/4 cup milk
1/4 cup creamy peanut butter (or a smidge more 😉 )
3 tablespoons butter (at room temperature)
1/2 teaspoon vanilla extract

Directions:

Bake the cake as directed on the back of the boxed cake mix, using the baking time for the Bundt pan. Mine recommended 40+ minutes but I like mine really moist so I baked mine a couple minutes less. While your cake is in the oven, let’s go ahead and get the peanut butter glaze ready!

Pour the 1/2 cup of granulated sugar and 1/4 cup of milk into a small saucepan and whisk constantly on low-medium heat until sugar is completely dissolved. Remove from heat. Pour the sugar and milk mixture into a mixing bowl.

Next, add the 1/4 cup of peanut butter into the mixing bowl and stir while the liquid is still nice and warm. It helps to make the peanut butter mix better. After that is all combined, add in the 3 tablespoons of butter (room temperature) and the 1/2 teaspoon of vanilla extract. Blend it all together until it’s nice and smooth – then set aside.

After your cake has finished baking, let it cool a bit then flip it over onto a cake stand or plate. Let it finish cooling a little longer. Once the cake is almost cool, go ahead and spoon or pour the peanut butter glaze on top and let it just fall down the sides and in the middle. You can also add a little powdered sugar, grated chocolate, or whatever you’d like to the top for pretty-ness sake ;)! I added a little chopped candy bar to mine.

If you enjoyed this recipe, check out the others in my Recipe Box! Some of the reader favorites include:

Ooey Gooey Monkey Bread Recipe

May 22, 2012 by Jenni 11 Comments

Okay…2 words. Carb city!! If you’re not into carbs and wonderful doughy, gooey deliciousness then just X out of this post.

If I had you at Ooey Gooey, then read on ;)!! My mom made this recipe for years and years, as a child and through my adult years! She used to let me help her make it and so that’s why it’s a precious memory for me and why I make it today! This is her actual recipe below. She got it from her Granny ;). My sister framed it for me this past Christmas, so I could treasure it forever.

The ONLY reason that I can come up with as to why it’s called monkey bread is because you pick it apart when you eat it…or at least I do. I’m sure people with more class than I would cut it and put it on a plate to eat with a fork. NOT ME! What’s the fun in that??!! Just take the cake stand top off and go at it!

Enough with my craving…while it’s in the oven baking I’m typing up this recipe for YOU to enjoy.

Yes…this Bundt pan has seen better days!

What you need:

3 cans of refrigerated biscuits (I used Pillsbury but store brand is fine too!)
1/4 C. ground cinnamon
2 C. granulated sugar
1 C. brown sugar
Bag of Pecans (2 oz. bag) **optional
1 Stick of Butter
Bundt Pan

What you’ll do:

1. Grease Bundt Pan and add the 2 oz. bag of pecans into the bottom.

2. Pre-heat oven to 350 degrees

3. Mix cinnamon and granulated sugar in an old butter bowl with lid or in a large ziploc bag. You’re going to be adding pieces of biscuits into this mixture and shaking it up so make sure it’s in something tight that won’t let the sugar mixture spill or dump out.

4. Cut (or tear) each biscuit into 6 pieces. Put pieces (10-15 pieces at a time) into the mixture and shake really well to coat the dough with the sugary yummy mix!

5. Just take a small handful of the coated pieces and shake in your hands with your fingers slightly open to let the loose sugar fall off. Begin adding the coated pieces into the bundt pan overtop of the pecans. The layering doesn’t have to be precise…just as long as it’s fairly even all the way around.

6. Keep doing #4 and #5 until you’re out of the cut up biscuits. If you have any leftover sugar/cinnamon mixture, you can keep it in the bowl or bag and label it “Monkey Bread Cinnamon/Sugar”. I’ve used the same butter bowl for a long time ;)!

7. Melt your stick of butter and add the 1 cup of brown sugar to it and stir until smooth. Drizzle this mixture over the top of the dough.

8. Bake at 350 degrees for 25-30 minutes or until done. You can also turn the broiler on for a couple of minutes to brown the top if you’d like…but I can’t ever wait that long. I’m too impatient, who cares what it looks like, right??!!

9. Let it cool and then turn upside down (really, right side up!) onto a plate or covered cake dish. It’s best when served hot, but easily warms in the microwave!

10. Enjoy and if I were you I wouldn’t share with anyone except those you REALLY love ;)!

If you enjoyed this recipe, be sure to check out all the rest inside my Recipe Box! Some of the reader’s favorites are below:

Easy Rich and Creamy Mashed Potatoes with a Twist Recipe

May 20, 2012 by Jenni 3 Comments

One of my favorite foods is mashed potatoes and I’ve always made them with just milk and butter, threw in a little salt and pepper and I thought they were good. I decided to try a few little variations and make it MUCH more rich and creamy…yet still easy! These go perfectly with my Honey Bunches of Oats Baked Chicken! That’s our “healthy” version of fried chicken ;)!

You’ll need:

5 lbs of potatoes
Stick and a half of Butter, softened
8 oz. pack of cream cheese, softened (secret ingredient!)
1/2 C. of half and half (or just use plain ole’ milk)
1/2 Tsp. Salt
1/2 Tsp. Black Pepper
1/2 Tsp. Seasoned Salt (other secret ingredient!)

What to do:

Peel and half or quarter potatoes. Boil them for 20 minutes or till they’re tender. Quickest way to tell is by sticking a fork in them and when they split easily then they’re ready! Drain the water from the potatoes.

Add them back to the pot without any water and put on the stove burner on LOW heat. Use a potato masher or hand mixer and mash the potatoes for about 3 minutes. The reason you’re doing this on LOW heat is to let the steam out. This keeps the potatoes from getting watery.

Take off the stove and then add the stick and a half of butter, the 8 oz. pack of cream cheese, and the 1/2 C. of half and half or milk. Use the masher or mixer to mix all of this well into the potatoes.

Add the salt, pepper, and seasoned salt and mix in well. Give it a taste, if it needs a little more then go ahead and add it in to taste.

These mashed potatoes are GREAT to make in advance and warm up in the oven!

Try out all the other recipes from my Recipe Box. Below are a few of the reader’s faves!

This recipe was found at The PioneerWoman.com.

Recipe: Honey Bunches of Oats Baked Chicken

April 27, 2012 by Jenni 1 Comment

It’s no secret that my husband loves to cook! I’m thankful for that because I’m only good at baking ;)! Here’s one of his favorite recipes. He usually uses Rice Krispies but since I got such a good deal on Honey Bunches of Oats cereal recently he decided to use that this last time…and it was DE-LISH!! So, I decided to share this recipe with you!

Honey Bunches of Oats Baked Chicken Recipe:

Ingredients:

1/4 cup butter or margarine (melted)
4 cups crushed Honey Bunches of Oats (or a similar cereal would do)
4 boneless, skinless chicken breasts (split if needed)
Salt and Pepper (for a little extra flavor)

Follow these simple instruction:

Dip chicken in melted butter or you can brush it on
Roll chicken in the crushed cereal and coat it well
Lay chicken in shallow baking dish (he lays non-stick alum. foil in the bottom of the pan for easy cleanup)
Sprinkle the remaining crushed cereal on the top and/or sides of the chicken
Bake at 450 degrees for 35-40 minutes or until thoroughly cooked
ENJOY!

Check out these other recipes from my Recipe Box:

Blessings~

Copycat McDonald’s Mocha Frappe Recipe

August 10, 2010 by Jenni 131 Comments

Easy Throw Together Mocha Frappe at Home

Hey there! Thank you SO much for stopping by! Are you addicted to the mocha frappe concoction, too?

If you’re looking for a super simple Mocha Frappe Recipe, look no further!

Now you can make them at home, ANY time you want one. Best part is, you don’t have to pay $3 or more for it!

ALSO TRY OUR: Caramel Frappe Recipe

After trying a few different recipes, I finally came up with one that is basically foolproof. I mean, you can’t hardly mess up when it comes to coffee, milk, chocolate syrup, sugar, and ice right?!

If you’re more of a “tear open a pouch and enjoy” kind of person, you can try this Ghirardelli Mocha Frappe Mix from Amazon. I’ve had it, and it’s great for a quick fix!

Pssst. We’re offering our FREE Printable & Reusable Menu Planner right now! Get yours below!

Mocha Frappe Ingredients:

1 1/2 cups cold coffee
2 cups milk
1/8 – 1/4 cup chocolate syrup (start with less, add more if needed)
1/8 – 1/4 cup sugar (start with less, add more if needed)

Directions:

Freeze the coffee in ice cube trays. If you simply can’t wait till the iced coffee cubes are frozen, you can use the coffee but add ice cubes to blender. But make sure to freeze coffee this time around and always have frozen coffee on hand, for a quick fix.

That step saves SO much time because you have to wait on the coffee to cool.

Once frozen, add everything to a blender and blend till smooth. Yes, really…that’s all there is to it! Make sure to look below for variations!! This makes enough that you should be able to share. Unless you’re like me, and guzzle it straight down from the blender. Teehehehe.

WAIT!!!!!!!

Do you want to find out how to:

Batch prepare this recipe at once so you have enough for the whole week
Cut sugar in this recipe
Cut calories in this recipe
Add a protein punch to this recipe

Make sure to click the NEXT button below right now for everything you need to know!

Pages: 1 2

Key Lime Pie Poke Cake Recipe – Sweet Summer Dessert

June 17, 2010 by Jenni Leave a Comment

Oh, wow. This looks yummy! Do you all remember the Jello Poke Cake Recipe I posted quite awhile back? Well, this is a new variation. Make sure to check out this Key Lime Pie Poke Cake Recipe. It’s courtesy of Betty Crocker!!

I’ll be making this for a House Party event I’m gonna have. Well, at least I’m gonna try to anyway. I may get brave and take photos to show you all…teehehee. Wish me luck!

Blessings~

Honey Bunches of Oats Baked Chicken Recipe:

Easy Throw Together Mocha Frappe at Home

Mocha Frappe Ingredients:

Quick Links