Kyle’s Kitchen
Iwas not a good diabetic on Thanksgiving, but I’ve been pretty good since then. Pretty good. I’m also not going to be a good diabetic at Christmas, so let’s talk about desserts this week. This first one looks pretty easy and doesn’t require the oven.
No Bake Peanut Butter Bars Peanut Butter Layer
1 cup creamy all-natural drippy peanut butter 3/4 cup blanched almond flour 1/4 cup maple syrup 1/2 tbsp vanilla 1/4 teaspoon sea salt Chocolate Layer
1 1/2 cups semi-sweet dark chocolate chips 2 tbsp peanut butter 1 tbsp coconut oil flaky sea salt, for topping (optional) Line a 9×5 inch loaf pan with parchment paper.
Make the peanut butter layer: Add the peanut butter, almond flour, maple syrup, vanilla extract and salt to a mixing bowl. Mix together until well combined.
Press the peanut butter layer into the prepared loaf pan.
Make the chocolate layer: Add the chocolate chips, peanut butter, and coconut oil to a microwave safe bowl. Heat for 15 to 30 second intervals at a time until the chocolate is smooth and melted. Stir after every interval.
Pour the melted chocolate evenly over the peanut butter layer. Then, place the bars in the fridge to chill and firm up for at least 2 hours. Once the bars have chilled and are firm, remove them from the loaf pan (using the parchment paper as a sling) and slice them evenly into 12-14 bars. Top with flaky sea salt before serving (optional). —kwc— Sometimes you just have to have chocolate cake with chocolate icing. This retro recipe will take you back to better times.
Chocolate Mayonnaise Sheet Cake For the cake
Butter, for greasing the pan 2 cups all-purpose flour 1 cup unsweetened Dutch processed cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/4 tsp salt 3/4 cup hot water 2 tbsp instant coffee powder or instant espresso powder 2 large eggs 1 cup sugar 1/2 cup brown sugar, lightly packed 1 cup mayonnaise 1 tbsp vanilla For the frosting
1/2 cup finely chopped semisweet or bittersweet chocolate 1/2 cup unsalted butter 2 tbsp unsweetened Dutch processed cocoa powder 1 cup powdered sugar 1/2 cup heavy cream In a medium bowl, stir together the all-purpose flour, cocoa powder, baking powder, baking soda and salt until evenly combined. Set aside.
In a glass measuring cup, add the instant coffee to the hot water. Mix until dissolved and set aside.
In a large mixing bowl, beat the mayonnaise and white and brown sugars using an electric beater just until pale and creamy.
Add the eggs one at a time and beat well. Make sure to scrape down the sides of the bowl with a spatula periodically to ensure everything is getting incorporated. Pour in the vanilla and beat to mix.
Roughly divide the dry ingredients in thirds and add the first third to the egg mayonnaise mixture with half of the hot coffee. Beat until combined. Add the second part of the dry ingredients with the other half of the hot coffee and beat well.
Add the final third of the dry ingredients and give it a good mix. The batter should be neither stiff nor runny.
Pour the batter into the prepared tin and bake at 350°F (180°C) for 28-30 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet cake batter but sticky chocolate crumbs). Let the cake cool completely before frosting.
To make the frosting
In a small microwaveable bowl, melt the dark chocolate in a microwave using 20-second intervals until smooth, stirring between each interval. (It should take 40-70 seconds total). Set the chocolate aside to cool.
In a large bowl, use an electric mixer to beat the butter until it’s creamy and fluffy.
Add the powdered sugar to the creamed butter. Starting on the lowest speed, beat the mixture together. As the sugar gets incorporated, increase the speed and beat the frosting for 2-3 minutes on high speed.
Add the cocoa powder to the frosting and beat well until combined. Make sure to scrape down the sides every now and then for a smooth frosting.
Add the cream and melted dark chocolate to the frosting and beat well until combined. Let this set in the fridge for 10 minutes before frosting the cake.
Spread the frosting over the cooled cake and create a swirls using your spatula or the back of a spoon.
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