Cheesecake + Chocolate + Kahlua = No words.

Sorry I've been distant. I promise I've been baking away (when time allows) but graduate school kind of messes with one's baking schedule. It's been a good semester, and baking has occurred a few times, I have just neglected to post about it. So to honor the 50% of you (okay so it was only 2 people) that voted for what dessert you want to see next, you shall get what you deserve: C-H-E-E-S-E-C-A-K-E!

Well, sorta. There are two things that I love more than cheesecake and they are A) chocolate and 2) Kahlua. Sorry I'm not sorry.  I cannot deny my obsession, nay, addiction, to all things chocolate. (I do add the "chocolate" to the "ginger and chocolate" after all). So why not make an indulgent cheesecake/chocolate/Kahlua brownie? That's what I thought.

I decided to make these for a mini-Denison reunion with fellow liqueur/dessert lovers: Michelle, Sarah, and Emily. These brownies are soooooo good. I made them once for a family brunch and they were gone in a flash...my cousin later admitted that she stole a few and hid them from the fam in the deep depths of the fridge. 

What I love even more about this recipe is it starts with a simple boxed brownie mix. Now, I'm all about 'from scratch' recipes, but I'm telling you, in my many years of baking, (okay, less than a decade) in the words of U2: I still haven't found what I'm looking for. I've tried dozens of from scratch brownie recipes and maintain that the best comes from a box. Now, a terrific way to hide this and save my street cred in baking blog world is to, as my mother says, "jazz is up!" Whether you decide to add chocolate fudge frosting (my Great Aunt Mary's is SUPERB..will post about later) or start with a basic boxed brownie and add Kahlua and cream cheese and chocolate chips (this post); you can do wonders AND save a lot of time.

Duncan Hines chewy fudge, gets 'em every time!

I also wanted to take this time to dedicate my post to Applesauce. Yes, applesauce. You can imagine my horror when I opened my parents cupboard and found that the vegetable oil had gone missing! (or somebody forgot to buy new vegetable oil but let's not point any fingers). Mid-stir, I went over to my friends at Google and found out applesauce is the perfect (AND healthier, hello saving a few diets!) alternative to vegetable oil. Use the same amount of applesauce that the recipe calls for to replace the oil. These brownies turned out exactly the same so I think I will be using applesauce from now on as my healthy excuse to indulge in brownies. Just sayin'

The mix right before the oven

Marbled Cream Cheese and Kahlua Brownies


Cheesecake Filling

·  1 package (8 oz) cream cheese, at room temperature

·  5 tablespoons butter, at room temperature

·  1/4 cup granulated sugar

·  1 large egg

·  1 tablespoon Kahlua (certainly you can substitute for another coffee liqueur but why would you?!)

Ingredients for the Brownies

·  1 package (19.8 ounces) brownie mix (I used classic Duncan Hines)

·  1/3 cup vegetable oil (OR healthy alternative: 1/3 cup applesauce)

·  1/4 cup Kahlua 

·  2 large eggs

·  1/2 cup miniature semisweet chocolate chips

Directions

1. Prepare the filling. Place the cream cheese, butter, sugar, egg and Kahlua in a large, mixing bowl and blend with an electric mixer on low speed until the mixture is smooth. Set the bowl aside.

2. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil (or applesauce), Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture( approx 50 strokes).

Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top. Place the pan in the oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27-30 minutes. (I baked for 28)

Adapted from the Cake Mix Doctor

While waiting for the brownies to bake I sipped on my favorite mixed drink:

1 part kahlua to 1 part club soda, mix and serve over ice. (delicious)

 

 

Final product! Warm cheesecake is never very good until cold

but I went ahead and ate a large square immediately, couldn't resist!

Had to add this one, too funny. Mix is almost identical to my parent's counter-top. 

I'm guessing one of the right tastes a lot better though..

Love and Chocolate, Kayla :)

More High Altitude Baking

Well I've had a few more (successful) baking adventures.  I took a few pictures, wrote down a few recipes, played some practical jokes with the results, and I thought I'd blog about them all in one post.  The first was a blueberry pie for the fourth of July..which was actually made and eaten on the third.. but that's beside the point. I got the crust recipe from use real butter, which is a blog that has been my go-to for baking recipes since the blogger lives in the rockies! 

As soon as I made the crust and put it in the fridge to chill, my replacement coffee maker arrived with this "Gizmo" ..

What happened was I bought a coffee maker off of craigs list when I first arrived in Boulder. However, when I was looking for an instruction manual online, I found that the model I bought was recalled..something about a fire hazard...BUT I could go through a process and end up with a new, non-threatening coffee maker PLUS   this Black and Decker 3 in 1 Gizmo beater wisker..thing. The new coffee maker is great. This new gizmo is alright, but since I don't have my kitchen aid mixer, I am THRILLED. Anyways, here's the rest of the blueberry pie pictures.  The filling had no real recipe, just frozen blueberries, sugar, cornstarch, and cinnamon.

Since it was the fourth..er..third of July, I couldn't just do a lattice or something plain and while it didn't turn out perfectly, I think I got the point across. I brought it over to Britt's place for a grill out where we had her delicious spinach and artichoke dip and red, white and blue layered drinks that (for the most part) ended up purple. yum. It was a great Third of July, especially considering the torrential downpour and thunderstorms on the Fourth.

In between the pie and these next brownies I made my own birthday cake (chocolate and banana bread cake with chocolate chips). I took it to work where it was eaten before I could take pictures. But more importantly, I recently finally succeeded in making brownies! And here's the one picture I took of these delicious, fudgy, rich brownies:

The Recipe (altered for high-altitude from My Baking Addiction's post of Pamela Anderson's recipe from "The Perfect Recipe")

2/3 cup whole-wheat flour

1/2 tsp salt

1/2 tsp baking powder

2 oz. unsweetened chocolate

4 oz. semisweet chocolate

9 tablespoons unsalted butter

1 1/8 cup sugar

2 tsp vanilla

3 eggs

1. Preheat oven to 350 degrees

2. Whisk flour, salt, and baking powder in a small bowl and set aside. Cover an 8-inch baking pan with aluminum foil and grease ( I used a random baking pan that was definitely not an 8-inch square but worked all the same). 

3. Melt chocolates and butter in a double boiler (or a pan over a pot of simmering water). Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.

4. Pour batter into prepared pan; bake until a toothpick comes out with wet crumbs (38-40 minutes).

5. Cool brownies in pan on a wire rack for five minutes. Pull brownies from the pan using the foil and let them completely cool on the wire rack (at least 3 hours, HAH!). 

The website says this makes 16 brownies. I'll trust that but since I made it in a different sized pan and never cut them in squares, I wouldn't know. 

Optional 6th step: after consuming half of the pan yourself before they ever come close to cooling, shape into "turds" and place on a friend's driveway. 

High Altitude Cappuccino Muffins

Greetings from Boulder, Colorado! At an elevation above 5000 ft, I considered baking a daunting task. My first baking attempt was boxed brownies and, though I followed the directions for high-altitude, there was something not quite right about them. So a combination of that failure and my lack of kitchen-aid mixer has kept me from baking/updating this blog. But after what seemed like a never-ending week at work and not being able to fall asleep last night, I decided to give baking another try (since it's a stress reliever, not because it puts me to sleep..).

I opted for muffins so I could bring them to co-workers in the morning to get us through another field trip friday. Also, after reading some information about high-altitude baking, muffins seemed to require the fewest amount of adjustments since they are more stable. Muffins ALSO don't require me to cream butter or whip egg whites. I don't have a kitchen-aid mixer or hand mixer and after Kundalini yoga, I also didn't have the arm strength..
So I made cappuccino muffins.. they gave my instant coffee a purpose other than providing me coffee while I wait for my coffee maker to be mailed to me. The cinnamon sugar topping was a plus too.
These pictures were taken by my iphone since I don't have a camera. I took a picture of the oven as soon as I started smelling the deliciousness of the muffins baking because I figured there must be an app for being able to smell pictures. Turns out there's not an app for that.
But the final product was tasty and successful even though it was baked at high altitude and in the wee hours of the morning. The recipe claims to make 15.. I think I ended up making 12 larger muffins. quality not quantity, right? size matters. I also left out the chocolate chips so that might have allowed for 15 substantial muffins.

Cappuccino Muffins

• INGREDIENTS:
• 2 cups all-purpose flour
• 1/2 cup sugar minus ~ 1 tbsp
• 1/2 cup packed brown sugar minus ~ 1 tbsp (removing some sugar was my only adjustment in the ingredients list)
• 2 teaspoons baking powder
• 2 teaspoons instant coffee granules
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 
  
• TOPPING:
• 6 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

1. In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. At this point, fold in a cup of chocolate chips or whatever extras you may be adding. Fill greased muffin cups three-fourths full.
2. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 22-24 minutes or until a toothpick comes out clean

* after removing them from the oven, I let them cool for about 2 minutes, moved them into a baking dish, and covered them with aluminum foil in an attempt to keep them from drying out while they sat for a few hours.. i think it worked.

Adapted from AllRecipes

Friendship in the form of Mandel Bread

Special guest for this post: our friend Lauren!

Brief history: Lauren and I became facebook official friends before our freshmen year then became real friends the first day of college. Since then, our friendship has grown stronger every year (aww). While visiting her in Chicago last week, Lauren suggested baking a family recipe.

So, what baked good does friendship call for you ask? M-A-N-D-E-L B-R-E-A-D. You can toss in just about anything you like. Ours reflects true friendship because Lauren threw in her beloved raisins (me = not a big fan) and I threw in my beloved chocolate chips (Lauren = not a big fan) but together they tasted TERRIFIC!!! (plus the happily agreed upon sliced almonds). Add anything you like, cherries, walnuts, reeses pieces...

Ingredients
1 to 1 1/2 cups slivered almonds
2 large eggs
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup semisweet chocolate chips
1/2 cup raisins
1 tablespoon cinnamon

Directions
Preheat oven to 350 degrees. In a medium mixing bowl, beat eggs and 1/2 cup sugar in a mixer on high for 4 minutes, until the eggs are thickened and light in color. Beat in oil and vanilla.

Sift together flour and baking powder. Stir in the dry ingredients into the egg mix 1/2 cup at a time. Stir in almonds. Stir in raisins. Stir in chocolate chips.

In a separate bowl, add remaining 1/2 cup sugar and cinnamon.

The dough should be stiff enough to roll into a log between wet hands. If it is too sticky, refrigerate dough for up to a 1/2 hour.

Divide the dough in half. Wet your hands and form each half into a roll about 2 inches in diameter by 11 inches long. Place on an ungreased baking sheet. Sprinkle tops with cinnamon sugar mixture. Bake for 30 minutes until light brown. (logs will flatten somewhat during baking)

Remove baking sheet from oven. Raise temperature to 375 degrees.

While logs are still hot, carefully loosen with a metal spatula. Let cool on baking sheet for about 5 minutes. Then, using a sharp knife, cut each log into 1/2 inch slices and lay each slice flat on the baking sheet. Sprinkle cinnamon sugar mixture over slices.

Return the slices to the oven for 5 minutes. Turn over each slice, sprinkle cinnamon sugar mixture, then bake for another 5 minutes. The mandel bread should be lightly toasted on both sides.

When cool store at room temperature in a tightly closed container.

adapted from Aunt Jorie


*Note, after returning home I received the very sad news that Lauren's grandfather passed away. I had the pleasure of getting to know Papa my sophomore year when Lauren, our friend Laura, and myself stayed with Nana and Papa during spring break in Florida. We had a wonderful time with them and they kindly treated us like their own granddaughters. Papa loved mandel bread so I dedicate this post to him. Love you Papa!

-Kayla

Thanks to Chef Michelle I made Chocolate Toffee Bars! Yummers

Gooey toffee, melted chocolate, crunchy nuts, and sweetened condensed milk to hold it all together. The best word to describe these bars is: AMAZING! All made possible by first experiencing these delights in Michelle's kitchen. My friend Michelle is a superb cook/baker and everything in between. I first got to experience Michelle's baking when we met abroad in New Zealand (sigh).

My last two birthdays I was treated (pun intended) by Michelle's chocolate cake which is so @$#%&*$ good I couldn't even try to bake it and do it justice. Perhaps I'll talk her into being a special guest on our blog sometime soon... So here they are. Chocolate Chip Toffee Bars. I made these for my cousins' jewelry party. I didn't end up buying jewelry (sorry!) but I think this delicious dessert made up for it (sorry i'm not sorry!)


Ingredients:

• 2-1/3 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
  
• 1 egg, slightly beaten
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
• 1 cup coarsely chopped nuts (I used walnuts)
  
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/3 cups (8 oz. pkg.) heath toffee bits, divided

My ingredients waiting for my mother to get home with more brown sugar!

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and all of nuts. Then set aside 1-1/2 cups mixture.

3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chocolate chips over top.

4. Bake 25 to 30 minutes or until golden brown. (Mine were re.ady at 25 minutes) Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars.

The Ulu knife. Terrific tool for choppin. Requires family trip to Alaska.

Sooo much toffee mmmmm

Bar mixture before baked


-Kayla

To Chocolate From Ginger With Love

Jessie's right. Her oatmeal raisin cookies get a HUGE approval from me. This is because I actually got to taste them. I walked to the family mailbox earlier today and found this beautiful package waiting for me:


Using a food blog to keep in touch is better than you think. Unlike other blogs, when food is involved, you just might get surprised with a delectable treat!!!


These oatmeal raisin cookies tasted better than ever because they traveled far and were made with a special ingredient: friendship. Isn't baking wonderful? Thanks Ginger, love you and your wonderful new mixer lots.

Something to brighten the post-graduation slump

Graduation has come and gone and without Kayla, where will I ever find the motivation to get off the couch and bake?? Well.. motivation has come in the form of my graduation present:

It's tangerine and it's my new best friend. And just because we're too many miles away from each other, doesn't mean that Kayla can't play with it too..

Heeeyyy Kaayyla. So I decided to make my favorite cookie, the one, the only, the Oatmeal Raisin cookie.

As per Yohn's request I'm adding more pictures of the process..like kayla checking in on the mixing...

Luckily the final product was Kayla approved.

...and someone had to lick the bowl...

So the cookies turned out delicious and chewy. It was probably all because of the Kitchenaid mixer too.

The recipe:

3/4 c. butter, softened

1/4 c. shortening

1 c. packed dark brown sugar

1/2 c. white sugar

2 eggs

1 tsp. vanilla extract

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. salt

3 c. rolled oats

1 c. raisins

Directions

1. Preheat oven to 350 degrees F

2. In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes until light and golden. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Makes 36

Adapted from Beth's Spicy Oatmeal Raisin Cookies

Graduation & Cheesecake = Bittersweet

Our last baking experience together, for now. Even though Jessie did not get to taste test the final project, they were a hit at a parent/college grad wine and cheese party later in the evening. Our friend Adrian ate about six if that gives you an indicator of how yummy these mini cheesecakes are. What makes them better than your average cheesecake is, for one, the adorable cupcake size, and second, the chocolate chip cookie surprise crust. This recipe has graced the annual family Christmas party since I was a baby so from my family to yours, have a chocolate chip cheesecake on me.

To Jessie, Happy Graduation! Keep baking and keep posting. I can't wait to visit your dream kitchen one day, let's plan on having a baking party every 5 years for our friends. Love you always my favorite ginger!

Chocolate Chip Cheesecake Cups

-1 package (16oz) chocolate chip cookie dough
- 1 cup sugar
- 2 (8oz each) packages cream cheese, softened
- 1 teaspoon vanilla
-1/4 cup flour
- 1/2 cup margarine
- 2 eggs
-1 (21oz) can cherry pie filling (can sub for strawberry or blueberry)

Preheat oven to 375F. Line muffin pans with baking cups and spray with Pam. Slice cookie dough into 24 slices and lay in bottoms of baking cups. Mix remaining ingredients (except pie filling) with electric mixer for about 1 minute. Fill cups with batter approximately 2/3 full. Bake 32-35 minutes. Cool to room temperature and top with cherries. Refrigerate then serve.

Recipe from Aunt Janeen H

"Nothing says love like a cupcake does."

We couldn't agree more. Let's bake cupcakes for people we love. Only a couple sorority chapter meetings left so how about for our Theta sisters? Jessie and I looked up different cake recipes and settled on one from the great Duff Goldman (from Ace of Cakes). We put our own spin on this classic vanilla cake by adding rainbow sprinkles and vanilla buttercream frosting, mmm. Bonus, this is another recipe that sticks to our chocolate strike (though we both may have cheated a little...) There is so much frosting left over we're gonna have to whip up another cake this week, oh darn.

Cupcake Ingredients
3-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 cups (3 sticks) butter, unsalted
2 cups sugar
4 tsp vanilla extract
6 eggs
3 tbsp canola oil
2/3 cup buttermilk
5 heaping tbsp rainbow sprinkles

Directions
-Preheat oven to 350F. Prepare cupcake pans with liners.
-In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
-In a separate bowl, cream the butter and sugar for about 5 minutes until light. Add vanilla then eggs, one at a time. (Don’t worry if the batter looks curdled.) Add oil and buttermilk. Slowly add flour mixture in 3 additions and mix until just combined. Stir in rainbow sprinkles.
-Fill cupcake liners about 2/3 full. Bake about 17-20 minutes or until a toothpick inserted in the
middle comes out clean (ours were perfect at 17 minutes). Let cool completely before frosting.

*Yield: About 36 cupcakes. We think it could have made 40+ but I dropped some batter on the floor :(




Vanilla Buttercream Frosting Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
7-10 cups confectioner's sugar
2/3 cup 2% milk
3 tsp vanilla extract

Directions
Place butter in a large mixing bowl. Add 5 cups of the sugar, then the milk and vanilla. Beat with an electric mixer until smooth and creamy, about 3-5 minutes. Gradually add in remaining sugar, 1 cup at a time, beating well after each addition until the frosting is thick of enough to be of good spreading consistency. You may not need to add all of the sugar, frosting should be fluffy and smooth. If desired, divide the frosting evenly and place in separate bowls then add food coloring of your choice. This made us enough pretty peach and lavender frosting for all 36 cupcakes and then some. Store the frosting in an airtight container and refrigerate to frost another cake.

Banana Bread with Cinnamon Crumble Topping

So it's day 4 of the chocolate strike. Jessie and I began our 12 step program Monday night at approximately 8pm (after I consumed about half a brownie pan). So we admit it: we're chocoholics. That's the first step. Can you blame us?

A mutual friend claims if you rid your body of a certain food for a week, after 7 days you will no longer crave it. Not so sure we believe it, but to honor our chocolate strike we decided to make something equally delicious: BANANA BREAD!!! Who needs chocolate when you have warm, moist, banana bread, with crumbly cinnamon/sugar topping to eat? Honey is the secret that makes this bread great. You're supposed to let it cool for 30 minutes on a wire rack after baking but we started eating it right away..it's hard not to, so good. (might be even better with chocolate chips...damn chocolate strike!)

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
3 mashed ripe medium bananas
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
optional: ¼ cup crushed walnuts for that extra crunch

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar (we added a bit more..)

Directions:
-Preheat the oven to 350° F.
-Spray a 9 x 5 inch metal loaf pan lightly with cooking spray and then line it with parchment paper (we just used wax paper). Spray the pan again.
-Whisk together the flour, sugar, cinnamon, baking soda, and salt in one medium bowl. In another medium bowl whisk together the wet ingredients. Add the dry ingredients to the wet and stir well. Stir in walnuts if desired. Scrape the batter into your prepared pan.
-In a small bowl, mix together the topping ingredients and sprinkle them evenly over the batter.
-Bake the bread until a tester inserted into the center comes out clean (about 55 minutes to an hour depending on your oven).
-Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Let cool completely before slicing. (unless you're like us!)

Yield: 1 loaf

Adapted from Orangette

Chocolate Peanut Butter Cake... Milk Required

It was Thursday afternoon. We were sitting outside on our campus academic quad drooling over kitchen aid mixtures online on Jessie's computer. Realizing this beautiful piece of machinery was a distant dream, we got out the 1970s electric hand mixer and made ourselves feel better with this beauty:

Chocolate Peanut Butter Cake. Yum. The cake is simple enough, it does require cake flour (to substitute you'll need 2 tablespoons cornstarch for every 1 cup flour), and you also better run out to the store and buy a couple gallons of milk; it is a necessity. Dense, rich layers of peanut butter chocolate marbled cake, decadent chocolate fudge frosting, and plentiful chocolate chips mixed in... this is an indulgence you won't want to miss.

recipe by Spache the Spatula

ingredients

cake:

• 2 1/4 cups cake flour
• 2 1/4 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup milk
• 1/2 cup creamy peanut butter
• 2/3 cup semi-sweet chocolate chips, melted

frosting:

• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder
  
• scant 1/4 tsp sea salt
• 1 cup milk
  
• 1 cup unsalted butter, at room temperature
• 1 cup semi-sweet chocolate chips, melted

• bag of mini chocolate chips to garnish

For the cake:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
2. In a medium-sized bowl, combine the cake flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar for about 5 minutes. Add in the eggs and vanilla and beat until combined.
4. Reduce the mixer speed to low and alternately add in the flour mixture and milk, beginning and ending with the flour.
5. Remove half of the batter and place in another bowl. Beat the peanut butter into one half, and the melted chocolate into the other half.
6. Pour the peanut butter mixture into half of each prepared pan, then divide the chocolate mixture between the other sides of the pans. Using a butter knife, swirl the batters together. There's no "right" way, so have fun!
7. Bake the cakes for 30-35 minutes or until a toothpick inserted comes out clean Cool for about 10 minutes before turning the cakes onto a wore rack to cool completely.

For the frosting:

1. In a small saucepan, whisk together the sugar, flour, cocoa, salt and milk. Bring the mixture to a boil, whisking frequently. Boil for about 1 minute until thickened. Remove the pan from the heat and strain the mixture (with a sieve) into a small bowl and then cool completely. Feel free to pop it in the freezer for a bit.
   
2. Beat the butter in a medium-sized bowl until creamy. Add in the cooked flour/cocoa mixture and beat until combined. Finally add in the melted chocolate and beat until combined.
3. Spread the frosting onto the cake layers. In between layers toss on the chocolate chips then cover the top of the cake with chocolate chips as well.