3 posts in 3 days? Wow! I can't believe it! I'm probably going to have to take a couple days off after this. I'm feeling kind of tired. I need some Starbucks. I would like to have a Grande bold coffee, with a shot of espresso and some hazelnut syrup.
I ordered that the other day, and the barista said, "Wow, that sounds gross!"
Thank you, but I don't need your judgment. Now go and drink your Strawberries & Cream Frappuccino, or whatever it is that you like.
That's what I said to her.
No, just kidding. She was pretty nice.
Then, a few days ago, one of the male baristas asked, "What year did you graduate high school? You look familiar."
And I said, "2004."
"Wow, I didn't know you were that old!" he said.
So, I should really stop going to Starbucks, because the employees make me feel like crap, every time I visit. I usually grab my coffee, run out the door, and sit in my car and sob for a little while.
But who am I kidding? I'll be back. It's like an abusive relationship.
This is another dessert inspired by one of my favorite breakfasts: oatmeal with bananas, with a swirl of peanut butter and honey. It's delicious- I promise! I started eating this breakfast, a couple of weeks ago, and it's so good.
I wanted to create a cake, designed around these flavors, so this is what I came up with. I thought it was very good, but it doesn't hold up well in the fridge, after a day or two. So eat it up!
The cake is flavored with oatmeal and banana, then it's layered with a peanut butter caramel and honey whipped cream, and topped with honey roasted peanuts.
I only have two pictures of this cake! Somehow I deleted the others....hmmm.
Also, Tastespotting is gone! What happened? :(
Printable Recipe
5 tablespoons honey roasted peanut halves
1 1/2 cups all purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old fashioned oats
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup mashed ripe banana
2/3 cup buttermilk
Salted Peanut Butter-Caramel
3/4 cup firmly packed light brown sugar
1/4 cup heavy whipping cream
2 heaping tablespoons of creamy natural peanut butter
1/2 teaspoon (scant) fine sea salt
3 tablespoons unsalted butter
Honey Whipped Cream
2/3 cup heavy whipping cream
1 tablespoon honey
2 tablespoons powdered sugar
Preheat oven to 350 degrees F. Coat a 9x5x3-inch loaf pan with butter, flour, then tap out excess. Sprinkle peanuts evenly into the bottom.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in oats, until combined.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar, until creamy, about 2 minutes. Beat in vanilla, eggs, and banana, until combined, about 2 minutes. Gradually beat in flour mixture, alternating with buttermilk, until well combined, (about 1-2 minutes) scraping down sides of the bowl, once.
Pour batter into pan, and smooth top surface. Bake at 350 degrees F, for 50-55 minutes, or until cake is golden brown around edges, and center springs back when touched. Cool for 12 minutes on a wire rack; run a knife around outside edges, and invert cake onto a wire rack, to cool completely. When cool, slice into 3 horizontal layers (Freeze cake for easier slicing).
To make the Salted Peanut Butter Caramel, whisk together brown sugar, cream, peanut butter and salt, in a small saucepan, over medium heat; bring mixture to a boil. Boil 3 minutes, whisking frequently. Remove pan from heat and cool 5 minutes. Pour mixture in a small mixing bowl, and beat in butter, gradually, using a mixer on medium speed, until well combined.
To make the Honey Whipped Cream, beat together cream, honey, and powdered sugar, in a medium sized mixing bowl, using a mixer on medium speed, until stiff peaks form.
Place bottom cake layer on a serving platter, and drizzle 1/3 of the caramel over the top; spread 1/2 of the whipped cream over the top. Top cake with second layer, drizzle with 1/2 of remaining caramel, and spread remaining whipped cream on top. Place the last cake layer on top (peanut side up), and drizzle/spread remaining caramel on top.
Yield: 8 servings
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