Sunday, September 11, 2011

Iron Chef Pembroke Pines: September 2011 - Peanut Butter Stuffed Hot Fudge Cupcakes

So...I got this recipe off Tasty Kitchen...and I made them for my birthday because I am a chocolate/peanut butter FIEND...

...and they were SO GOOD, that when Septembers Iron Chef was announced, and the secret ingredient was "Peanut Butter"...I knew EXACTLY what I would be making.

Peanut Butter Stuffed Hot Fudge Cupcakes


For the Cupcakes -

1 whole Egg
3/4 cups Brown Sugar
1/2 cup Milk
1/2 cup PLUS 1 TBS Heavy Cream
1/2 cup Butter, melted
1 tsp Vanilla Extract
2 TBS Sour Cream
1-1/4 cup All-Purpose Flour
1/4 cup Dark Cocoa Powder
1-1/4 tsp Baking Soda
1/2 tsp Salt
1/4 cups Homemade Hot Fudge Sauce (recipe follows)

For the Buttercream -

1/2 cup Butter, softened
2/3 cup Peanut Butter
3 cups Powdered Sugar (I found I needed LESS than this to get the creamy consistency I was'll have to play with both the amounts of powdered sugar and milk depending on how thick and/or creamy you like your buttercream frosting)
1 TBS milk (have more on hand)
1 tsp Vanilla Extract
1 pinch Salt

For the Hot Fudge Sauce -

1 cup Sugar
1 cup Dark Cocoa Powder
1 pinch Salt
2 TBS flour
1 cup Boiling Water or Scalding Milk
1 TBS Butter
1 tsp Vanilla Extract


For the Cupcakes -

1. Preheat oven to 350 degrees.

2. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter, and vanilla, and mix until combined. Stir in sour cream.

3. Sift dry ingredients together and add to wet mixture,. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12-count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For the Buttercream Frosting -

Cream butter and peanut butter together in a bowl of an electric mixer. Add the powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Put frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then use the remaining frosting to frost the cooled cupcake.

For The Hot Fudge Sauce -

Combine sugar, cocoa, salt, and flour in a bowl or a pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

By Shannan Johnson

Iron Chef Pembroke Pines: September 2011 - Peanut Butter Chocolate Bars

One of the things I love about Angel Anderson's recipes is that they are simple. 
They require just a few ingredients that everyone has, and a few easy steps...and viola!! 
A masterpiece that ALWAYS comes out super tasty!! How does she do it? 
I really don't know...but man, oh I glad she does!!

 Peanut Butter Chocolate Bars
1 yellow cake mix
1cup peanut butter 
1 stick butter (softened)
2 large eggs
Press into 9x13 pan...reserving 1 cup
stir and cook over low heat:
2 tablespoons butter
1pkg semi sweet chocolate chips ( 2cups)
1 can sweetened condensed milk
When chocolate is smooth pour over crust mixture in pan. 
Sprinkle reserved crust on top and bake at 325 oven for 20 to 25 minutes.
by Angel Anderson 

Iron Chef Pembroke Pines: September 2011 - Udon Peanut Butter Noodles

This delightful dish was presented by Sherie McKenna...and I absolutely loved it. It was fresh nd easy...and had a surprising spicy kick, thanks to the chile oil. YUM!!!

Udon Peanut Butter Noodles


1 (9 ounce) package dried Udon Noodles
1/2 cup chicken broth
1-1/2 TBS minced fresh ginger root
3 TBS soy sauce
3 TBS peanut butter
1-1/2 TBS honey
2 tsp chile oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4cup chopped fresh cilantro


1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon noodles in a few at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.

2. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a bol, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

By Sherie McKenna