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Chocolate peanut butter cake

Chocolate peanut butter cake
Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. Chocolate with hazelnut cream. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake This cake is INTENSE. 1/2 cup coarsely chopped peanut brittle (I skipped this) 1. 2. 3. 4. 5. 1. 2. 1. 2.

http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/

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How to make black garlic Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready. 1,Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.

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