Frosted Banana Bars

I always love finding recipes to use up over-ripe bananas.  This one is AMAZING!!!  Soft, fluffy, moist cake paired with sweet cream cheese frosting.  I am not going to lie, I had like 3 (or 4) pieces, but it was worth it!  Make these soon!

Frosted Banana Bars

Recipe from AllRecipes & adored by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 1 cup bananas, mashed (about 3 small/medium bananas)
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt

1. In a stand mixer, cream butter with sugar until light & fluffy.  Scrape bowl.  Add eggs, sour cream, vanilla, & mashed bananas.  Scrape bowl.
2. Combine flour, baking soda, & salt & slowly add to mixture.  Mix until just blended.  
3. Spread light fluffy mixture onto a 10x15" jelly-roll pan that has been lightly greased.
4. Bake at 350*F for 20-25 minutes or until cake springs back when touched & is starting to brown on the top.
5. Frost with favorite cream cheese icing.  Makes 24-32 bars depending on how big you cut them.

Basic Cream Cheese Frosting

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1-8oz pkg cream cheese
• 5 Tbsp butter, softened
• 2 1/2 cups powdered sugar

1. Beat cream cheese with butter until light & fluffy.
2. Add powdered sugar all at once until just mixed.  Spread over cooled banana bars.  Keep the tip of your spatula down, don't lift up or you might pull up cake with it & leave crumbs in your icing.  Enjoy!

Sweetened Condensed Milk

So I feel so stupid for not having known for so long, that making your own sweetened condensed milk is super easy, & delicious.  I hate how expensive one can, can be sometimes & I don't usually have it on hand.  But, thanks to food storage, I usually have powdered milk on hand.  This recipe is so EASY, seriously.  You will never buy another can of this stuff ever again.  

Before you say, "Oh I found another method of doing this," forget about it.  Do it this way for sure, b/c when I first learned you can make your own at home, the recipe I tried had you whisk it in a pot over the stove, & it was always super lumpy & I was miserable trying to make it work.  I am so glad I found out about the blender method!

After you have whipped up your super easy sweetened condensed milk, try making some Caramel Pretzel Magic Bars or Lime Pie.  Happy Baking!
 

Sweetened Condensed Milk

Recipe from Everyday Food Storage & adored by: Amber (Dessert Now, Dinner Later!)

• 1 cup sugar
• 1 cup dry powdered milk
• 1/2 cup water
• 1 Tbsp butter

1. Put sugar & powdered milk in a blender (I LOVE using my Ninja for this.)
2. Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds.  Keep an eye on it.
3. Add water/butter mixture to mixer & blend until combined.  Scrape sides if you need to & blend again.

*Makes approximately 1 1/2 cups or the equivalent of 1 (14oz) can.

Crockpot Creamy Italian Chicken

This is one of those recipes that most people who use a slow cooker, already know because it is so good & so simple.  There are several spin off versions & this is the one we use & love.  You can also change the italian flavors with a ranch packet, & it still tastes just as good.  Serve on your choice of rice or pasta. Love this recipe!

Crockpot Italian Chicken

Recipe by: Amber (Dessert Now, Dinner Later!)

• 4-6 chicken breasts
• 1-8oz pkg Neufchatel Cream Cheese
• 1-10.5oz can cream of chicken soup
• 3/4 can of skim milk (use your soup can to measure this)
• 2 Tbsp of homemade Italian Seasoning Dressing Mix (*Recipe to follow)

1. Soften cream cheese in the microwave until warm, & spreadable (1-2 minutes.)  Combine cream cheese, cream of chicken soup & skim milk in a crockpot.  Whisk until smooth.  
2. Add Italian Dressing Mix & then place chicken breasts into sauce covering chicken thoroughly.  Cook on low for 4-6 hours.  Serve on rice or pasta (We like rice, but bowtie pasta is also very fun & delicious.)

*Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

• 2 T. garlic salt or powder
• 2 T. dried minced onion
• 2 T. sugar 
  
• 4 T. dried oregano
• 2 t. black pepper 
  
• 1 t. dried thyme 
  
• 2 t. dried basil 
  
• 2 T. dried parsley 
  
• 1/2 t. celery salt 
  
• 4 T. salt 
  
• 1/2 t. paprika

1. Place all ingredients into a food processor or blender and blend until smooth. Store in a cool, dry place.

Cheese & Green Chili Enchiladas

I was watching Rachael Ray one morning & I don't usually cook a lot of her meals.  They are crazy caloric even though they look absolutely delicious, but this recipe is so close to one I do for my chicken enchiladas (I'll have to do a separate post for that one later) that I knew they would be good.  These did not disappoint.  Normally, I am not a huge fan of eating globs of cheese, but the onion, chiles, & sour cream added nice texture to the enchiladas.  My kids also devoured this dish, so it's super kid friendly & you can easily add some chicken if you want to.

Cheese & Green Chili Enchiladas

Recipe from Rachael Ray & altered by: Amber (Dessert Now, Dinner Later!)

• 3 1/2 cups monterey jack cheese (I actually used a mixture of colby jack & mild cheddar)
• 2-4oz cans diced green chiles
• 1 cup light sour cream
• 1 small onion, grated
• 2 cloves garlic, minced
• small handful cilantro, chopped
• 1 tsp cumin
• Kosher Salt
• Pepper
• 8 taco size soft flour tortillas

1. Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl.  Mix together.  Season with salt & pepper.
2. Fill tortillas with some of the mixture & roll up.  Place into a small rectangular dish that has been sprayed with pan coating.  Repeat, saving 1/3-1/2 the mixture.
3. Spread remaining mixture over the top of the enchiladas.  Sprinkle with a little extra cheese, if desired, & bake at 425*F for 15-20 minutes or until bubbly & brown on top.
4. Serve with extra sour cream, salsa, or other toppings.  

Liebster Blog Awards

On Saturday, Dessert Now, Dinner Later! was awarded the Liebster Blog Award from Kristin @ Grateful Belly.  Kristin is great!  She has lots of awesome recipes with great photos & is a very sweet gal!  Go check her out!

The Liebster Award is given to up and coming blogs with less than 200 followers:

When you receive the award, this is what you do:

(Besides being really excited)

1.  Thank the person who gave it to you, and link back to their blog in your post.

(Thanks, again!!)

2. Display the Liebster Award on your blog.

3.  Choose five other blogs with less than 200 followers to pass the award on to.

I had to look around, but I found some fabulous blogs that are very close to reaching 200 followers, but still qualify for this cute little award.

Once a Mom Always a Cook: Yummy food blog, & I love food!

Silver Boxes: Food & Crafts, this gal is multi-talented!

A Crafty Cook: Food, Crafts, Crochet, this gal does it all!

The Food Pusher: More good creative food!

Burn Me Not: Lots of good recipes with beautiful photos! 

 Congrats ladies!  Please take a minute to check out these fabulous bloggers!

Mom's BEST Cinnamon Rolls

I grew up eating these amazing rolls.  They are the SOFTEST cinnamon rolls EVER.  I remember when I was little, I would watch my mom make these, & being an impatient child, I could not wait for them to be done.  It felt like forever to wait, but it was well worth the time because they are seriously amazing.  Heck, I still can't wait for them to be done even as an adult, they are that soft, sweet, delicious!  

I can't take credit for this recipe, but my sweet mom can.  Thank goodness for family recipes that you can count on & pass on down to your children.   If you are looking for a cinnamon roll that will be soft every time, then you are in luck!  Don't try anything else. 

The secret ingredients to these rolls are the mashed potatoes & milk.  That is why these rolls are so soft, no matter what.  Pair the potato dough with placing the rolls close together & you you will never have to be afraid of making a hard, crusty cinnamon roll, ever again.  Eat them warm from the oven, or at room temperature.  They will be soft either way.  Even if you make these the day before, they will be soft & fresh as ever.  Enjoy!!!  

Mom's BEST Cinnamon Rolls

Recipe from my mom & shared by: Amber (Dessert Now, Dinner Later!)

• 1/2 Tbsp yeast
• 1/4 cup warm water
• 1 cup milk
• 3/4 tsp salt
• 1/4 cup + 2 Tbsp sugar
• 4 Tbsp butter
• 1/2 cup mashed potatoes (*Can use instant mashed potatoes)
• 1 egg, beaten
• 4 (+) cups flour
• Butter, softened
• Brown Sugar
• Cinnamon

1. Dissolve yeast in warm water.  Set aside.
2. Scald milk & add salt, sugar, & butter.  Whisk until dissolved.  Let cool.
3. Prepare mashed potatoes if needed.  About 1/3 cup dry flakes with 1/3(+) cup HOT water.  Just enough water to be smooth, but remain thick.  Set aside.
4. Beat egg & place in a stand mixer with the dough hook attachment.  Add milk mixture, yeast mixture, & potatoes.  Gradually add flour.  It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well.  Knead 5-10 minutes.  Dump the sticky dough into a greased bowl.  Cover with a towel & let rest for 1 hour.
5. Empty rested dough onto a floured surface.  Sprinkle top with flour & pat dough flat.  Using a floured rolling pin, roll dough into a rectangle, making sure to lift dough periodically to make sure it is not adhering to the countertop; dust with flour as necessary.  Roll dough 1/4-1/2-inch thick.
6. Using a pastry brush spread softened, NOT MELTED, butter over dough.  
7. Sprinkle with brown sugar, & smear/spread with hand to evenly disperse sugar, leaving a small seam on the edge just buttered so that it will stick together when it is rolled up.
8. Sprinkle cinnamon on top of brown sugar.  Be thorough, they are "cinnamon" rolls, so you want to have a nice coating of cinnamon.
9. Start rolling from the opposite end that you saved for your seam.  Roll as evenly as you can.  Make sure you roll tightly, but not pulling/stretching the dough.
10. Using floss or sewing thread, cut rolls about 2 1/2-inches thick.  Place cinnamon rolls on a greased baking sheet, about an inch apart.  Pat the tops a little bit to make sure everything is even & flat.  Cover with a towel & let rise for 1 hour.  Scoot rolls closer together, if desired.
11. Bake risen rolls at 400*F for 13-17minutes or until browned on top & dough is fully baked, checking where the rings of cinnamon sugar are.  Let cool & top with your favorite icing & a sprinkle of cinnamon. 

*Makes 16 rolls.

Basic Cream Cheese Frosting

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 Tbsp butter, softened
• 4 oz neufchatel cream cheese
• 1 1/4 cup powdered sugar

1. Beat butter & cream cheese till soft, fluffy & no lumps.
2. Add powdered sugar all at once.  Blend until just combined.  Spread over cooled cinnamon rolls.

Crockpot Chicken Tikka

I love Indian food!  When I was in college they had the best Indian restaurant in town & I loved to try the different things.  I love how indian food has it's own flavors & unique blends of spices.  This dish is very easy, & very delicious.  The perfect ratio of chicken to sauce & I love the hint of cinnamon amongst the smokey cumin & spicy cayenne.  This could be for dinner at your house tonight!

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Crockpot Chicken Tikka

Recipe adapted from Tried & Tasty by: Amber (Dessert Now, Dinner Later!)

• 3/4 cup of plain yogurt
• 2 Tbsp lemon juice
• 4 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2-1 tsp cayenne pepper (depending on your preferred heat)
• 1/2 tsp black pepper
• 1 Tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp salt
• 2 tsp paprika
• 1-8oz can tomato sauce
• 1 cup heavy cream
• 3 chicken breasts, cut into strips
• Cilantro, chopped

1. Throw all ingredients, except cilantro, into crockpot.  Cook on low 4-6 hours. Serve with rice & top with cilantro.  Enjoy!

Sweet Fire Chicken

First off, I would like to WELCOME any newcomers visiting me from Chef-In-Training's blog.  I am a big fan of Nikki's & admire her ability to blog so often & make a variety of delicious things.  I love to make new friends & enjoy your comments.  It makes blogging even more fun when you know others enjoy the recipes you love & adore.    I am newer to the food blogging world, but I do have lots of culinary experience.  Head to my "About" tab to learn more about me.  I hope you enjoy today's recipe & maybe look around at a few other recipes I have to share.  Okay, let's get to today's post.

I don't go to Panda Express very often, even though I LOVE it, so when I do splurge & get Chinese, I always get their sweet fire chicken.  It is my favorite as well as the beijing beef.  For some reason I like the spicy dishes there, even though I don't "handle the heat" very well.  Anyway, I found this copy cat recipe & it is darn near an exact replica of the real deal.  I don't think I will ever need to go to Panda Express to get this chicken ever again.  Delicious!

Sweet Fire Chicken

Recipe altered from Food.com by: Amber (Dessert Now, Dinner Later!)

Chicken:

• 2 small chicken breasts, cut into 1" chunks
• Salt & Pepper
• 3/4 cup flour
• 2-3 eggs beaten
• 1 cup cornstarch
• canola oil, for frying

Sauce:

• 1 red jalapeno, seeded (keep seeds for more heat) & chopped fine
• 1/2-1 tsp crushed red pepper flakes (OPTIONAL- In addition to jalapeno if you need more heat)
• 2 garlic cloves, minced
• 1/3 cup granulated sugar
• 1/2 cup water
• 3 Tbsp white vinegar
• 1 pinch of salt
• 1.5 Tbsp cornstarch
• 2 Tbsp COLD water

Extras:

• 1 Tbsp canola oil
• 1 red bell pepper, julienned
• 1/2 white onion, julienned
• 1 (20oz) can pineapple chunks, drained

1. For the chicken: Season cut up chicken with salt & pepper.  Set up your breading station: zip-top bag with flour, plate with beaten eggs, & zip-top bag with cornstarch.  Dredge chicken in flour, then coat with egg, then shake in cornstarch.  Repeat until all chicken is finished.
2. Start your sauce: combine red jalapeno, garlic, sugar, water, vinegar & salt in a small saucepan.  Heat until boiling.  Make a slurry with your cornstarch & water & whisk into boiling sauce until thickened.  Taste & adjust heat with crushed red pepper flakes if needed.  Hold sauce on low temperature.
3. In a large skillet, heat oil on medium-high heat.  Carefully lay chicken strips into the oil.  Do half the mixture at a time, so you don't overcrowd your chicken.  Cook until golden brown & no longer pink in the middle.  Let rest on a paper towel to soak up extra oil. Repeat with other half of chicken.  Keep warm.  Wash pan.
4. In the large skillet, that is now clean, add 1 Tbsp canola oil.  Saute red bell pepper & onions for 3 minutes.  Add pineapples, & the reserved sauce & chicken.  Toss everything together until well-coated & heated through.  Serve on top of your choice of rice. 

BEST Snickerdoodles

Oh my heavens, these cookies are to die for!  I love snickerdoodles, & these are for sure the BEST ones!  The cream of tartar really helps keep them soft & delicious.  The original recipe was double this, & didn't have vanilla, but I am glad I halved the recipe because I ate well more than my fair share.  They are that hard to stop eating!  YUM!

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BEST Snickerdoodles

Recipe altered from My Baking Addiction by: Amber (Dessert Now, Dinner Later!)

Cookie:

• 1 tsp cream of tartar
• 1 1/4 cup + 2 Tbsp flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup sugar
• 1/2 cup (1 stick) butter (or margarine)
• 1 egg
• 1/2 tsp vanilla

Coating:

• 1/4 cup sugar
• 1 tsp cinnamon

1. Mix the cream of tartar, flour, salt & baking soda in a bowl.  In a stand mixer, cream sugar & butter.  Scrape bowl.  Add egg & vanilla.  Scrape bowl.  Add dry ingredients until incorporated well.
2. Scoop dough into balls with a cookie scoop. (I use a #50 scoop, about 1 1/2-inch balls.)  In a separate bowl combine sugar & cinnamon for coating.  Roll each ball in the cinnamon sugar mixture & place on a greased cookie sheet.
3. Bake at 350*F for 10-12 minutes (*If your pan is seasoned/dark it will take less time, or you can pull them sooner for an even softer delicious cookie.)

Makes 2 dozen small cookies

Homestyle Macaroni & Cheese

I am not going to lie...this is actually the first time I have made a real homemade macaroni & cheese.  I was searching for a good recipe, & to be honest I don't think you can go very wrong with mac & cheese.  It's such a versatile dish you can make your own using any cheeses that you like, as long as they melt well, & it will be warm & comforting for your belly.  My kids especially loved this dish, making me wonder why I had never tried making it homemade for them before.  The ooey gooey cheese sauce & crispy crunchy topping were very pleasing.  It's just as good the next day too, so it's one of those recipes that is a good re-heat.  If you haven't tried homemade macaroni & cheese, you should.  It's very easy & kid-friendly.

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Homestyle Macaroni & Cheese

Recipe altered from Gourmet by: Amber (Dessert Now, Dinner Later!)

Crumb Topping:

• 2 Tbsp butter
• 2 cups panko bread crumbs
• 1 cup medium cheddar cheese, shredded

Pasta & Sauce:

• 3/4 lb small shells
• 3 Tbsp butter
• 3 Tbsp flour
• 1/4 tsp cayenne pepper
• 2 3/4 cup milk (any)
• 3/4 cup heavy cream
• 2 cups medium cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 2 tsp dijon mustard
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

1. Prepare crumb topping by melting butter & letting it cool.  Once it's cooled add bread crumbs & shredded cheese.  Mix & set aside.
2. Fill a pot with water for your shells.  Heat until boiling, add shells & cook 7-8 min or until directed on the box.  Drain shells, saving 1/2 cup starchy water for later.
3. In a separate medium/large saucepan, melt butter over medium/high heat.  Stir in flour & cayenne pepper, forming a roux.  Stir for one minute.  Gradually whisk in milk, & stir for 3 minutes or until boiling & thick.
4. Stir in heavy cream, cheeses, dijon, & spices.  Remove from heat & continue stirring until everything is melted nicely.  
5. Add your cooked, drained shells to the cheese mixture, & then add the extra starchy water you saved.  Combine well & pour into a large rectangle baking dish that has been buttered or sprayed.  Sprinkle topping on & bake at 400*F for 20-25 minutes until bubbling & golden brown on top. 

  

Coconut Red Curry Sauce & Noodles

I found this recipe on a link party & really liked the sound of the dish.  It is definitely different than anything I have ever tried, but I really liked it.  The flavors are not as bold as I had imagined them to be, but they marry well together & it has a subtle heat at the end of each bite.  I am a big fan of noodles with vegetables.  They are my favorite combination, & this recipe has some good ones.  This dish originated from Bobby Flay & had tofu & mushrooms in it.  Not for me thanks, I am a picky eater, but I bet chicken or shrimp (for seafood lovers) would go really well in this.
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*Update 4/8/2012: We made this again today & I did 3 Tbsp of Red Curry Paste (instead of 2) & it had a bit more flavor.  It's still not spicy, but was a nicer color & a bit more savory.  We also did some snap peas instead of the cabbage & I really liked the texture that brought to the dish since it's vegetarian.  I have adjusted the recipe below according to my changes.

Coconut Red Curry Sauce & Noodles

Recipe altered from Eat Cake For Dinner by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp canola oil
• 1 (one-inch) piece fresh ginger, grated
• 1/2 medium white onion, finely diced
• 2 medium carrots, peeled & julienned
• 3 Tbsp red curry paste
• 1 (15oz) can unsweetened coconut milk, stirred
• 1 cup napa cabbage, chiffonade
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp COLD water
• 1/2 Tbsp honey
• 3 scallions, chopped at an angle & only the greens
• 2 Tbsp lime juice
• Chopped Fresh Cilantro
• Salt & Black Pepper
• 1/2 lb whole wheat linguini noodles

1. Start water for noodles.  Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.
2. While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.
3. Add red curry paste & cook 1 minute.  Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender.  Make a slurry with the cornstarch & cold water.  Add slurry to coconut sauce until boiling & sauce thickens.  Add the cabbage & cook 1 minute until starting to wilt.
4. Remove from heat & stir in the honey, scallions, lime juice & cilantro.  Season with salt & pepper.  When noodles are finished, drain them & add to sauce.  Toss & serve.

Triple Berry Frozen Yogurt

I have been tinkering with making a healthier version of ice cream that is still creamy, but doesn't use heavy cream.  Basically the things I have tried are all delicious fresh from the ice cream maker, but don't freeze well.  I guess that is something you forfeit when you go "healthy."   This is my favorite creation thus far, with my experiments & is only 150 calories when split into thirds.  It's definitely creamy just like soft serve ice cream.  This recipe makes 3-4 generous servings, so for a small family it's perfect to have a fresh, creamy, frozen dessert.
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Triple Berry Frozen Yogurt

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 cup Dannon Oikos Vanilla Greek Yogurt
• 1 cup skim milk
• 1 cup frozen berry blend (blueberries, raspberries, blackberries)
• 2 Tbsp sugar

1. Freeze the bowl to your ice cream maker ahead of time.  (I keep mine in the freezer for whenever I want a frozen treat.)
2. In a bowl, stir greek yogurt, milk & sugar together.
3. Start your ice cream maker, & pour in yogurt mixture.
4. In a separate bowl, microwave frozen berries 30 seconds at a time until they are thawed enough to either puree or break up in the ice cream maker. (I did 30 seconds twice.)  Then either puree the berries & add them to yogurt, or add them whole (they will still be pretty chunky, so if you don't like fruit chunks, puree them with a little milk or plain in a food processor/blender.)
5. Let mixture work in the ice cream maker for 10-15 minutes or until it balls up & is frozen.  Scoop & serve immediately.  Does not freeze well.  (If you do freeze leftovers you'll want to gradually soften the mixture in the microwave 15 seconds at a time until you can mash up the mixture with your spoon.)

Chocolate Roulade with Whipped Peanut Butter Filling

Sorry I have been a little MIA lately.  I like to do 3 posts a week & last week I only got 2 in, so I am a little disappointed in myself, but I did have some nice relaxing family time, so that was good.  


Anyway, I guess I have been feeling overwhelmed with Pinterest lately.  Feeling like everything has already been thought of & nothing I do is original.  I also wasn't finding anything that I was like, "YES!  I really want to make that."  So, this post came from, "I want to do something chocolate, & peanut butter tastes good with chocolate; I will make a chocolate roll with peanut butter filling!"  


This is way better than all those chocolate peanut butter cupcakes rolling around Pinterest.  Don't get me wrong, I love a good cupcake, but Roulade's have a way of evenly distributing the icing amongst cake.  I don't know about you, but I can't eat all the pile of frosting those pictures have on top of the cupcakes, which let's be honest, are supposed to be for looks anyway.  The peanut butter filling on this roll is light & pairs well with the fluffy texture of the cake; nothing ruins a light, fluffy cake like a heavy/dense buttercream.  And if you crave chocolate & peanut butter together like a LOT of us do, this is going to be a recipe you will love!
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Chocolate Roulade with Whipped Peanut Butter Filling

Recipe altered from King Arthur Flour & Martha Stewart by: Amber (Dessert Now, Dinner Later!)

Cake Roll:

• 4 large eggs, room temperature
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp pure vanilla
• 2/3 cup all purpose flour
• 1/3 cup cocoa
• 1 1/4 tsp baking powder
• 1/4 cup canola oil
• 6 Tbsp buttermilk (or milk with 2 tsp lemon juice; let sit for 10 min)
• Powdered Sugar

Filling:

• 3/4 cup heavy cream
• 2/3 cup powdered sugar
• 2/3 cup peanut butter
• 1 stick of butter (1/2 cup), room temperature
• 3/4 cup powdered sugar

1. For the cake: Beat eggs until frothy & pale.  Combine sugar, salt & vanilla.  Add to egg mixture & beat until blended well.
2. Sift flour, cocoa, baking powder together twice & fold into egg mixture.  Whisk the oil & buttermilk together & fold into chocolate mixture.  Pour into a parchment lined jelly-roll pan. (I spray the bottom of the pan to keep my parchment paper in place & grease & flour the sides too.)
3. Bake at 350*F for 10-15 minutes or until the cake springs back when touched.  Let sit for 1-2 minutes after removed from oven.  Flip cake over onto a powdered sugar dusted towel.  Roll up & let cool completely.
4. To make filling: In a stand mixer whisk heavy cream until frothy & gradually add 2/3 cup powdered sugar.  Whisk until stiff peaks are formed.    Place whipped cream in a separate bowl.  Wash & dry mixing bowl.  
5. Using the paddle attachment now, whip peanut butter & butter together until light & fluffy, scraping bowl as necessary.  Add 3/4 cup powdered sugar all at once & blend until incorporated.  Fold prepared whipped cream into the peanut butter buttercream.
6. Unroll cake & spread filling evenly.  Roll back up, cut & serve.  Keep refrigerated.