Easy DESSERT Recipes – THUMBS UP and LIKE this video if you have a sweet tooth like me!
We’re making Peanut Butter Brownies and Strawberry Snacking Cake (which is basically a cake you can eat any time of day and is like a strawberry shortcake!)
ORDER My New COOKBOOK! https://amzn.to/2KHDXfi
SUBSCRIBE: http://bit.ly/honeysucklecatering
Instagram: https://www.instagram.com/honeysuckle/
STORE: https://kit.co/honeysuckle
Blog: http://bit.ly/honeysucklenewblog
Twitter: http://twitter.com/dzunglewis
Business inquires: hi@dzunglewis.com
Mailing Address:
P.O. Box 2786
Toluca Lake, CA 91602
00:00 Intro
00:06 Peanut Butter Brownies
07:22 Strawberry Snacking Cake
If you like these recipes and make them, be sure to tag me on instagram @honeysuckle
Recipes:
Peanut Butter Brownies
½ cup butter, unsalted
1 cup semi sweet chocolate chips
⅓ cup brown sugar
⅔ cup white sugar
2 eggs
½ tsp kosher salt
1 tsp vanilla extract
⅓ cup flour
⅓ cup cocoa powder
¼ tsp baking powder
¼ cup peanut butter (natural, creamy)
1 tbsp powdered sugar
In a double boiler, melt the chocolate chips and butter. Mix well then remove from heat and set aside.
In another bowl, mix eggs until frothy then add the sugars. Mix again and then add kosher salt, and vanilla extract. Give it another mix and then add the cooled chocolate mixture into the bowl.
Sprinkle in the baking powder, flour, and cocoa powder and mix just until combined.
Pour batter into an 8×8 baking pan lined with parchment paper.
Drizzle the peanut butter mixed with powdered sugar and swirl into the batter.
Bake at 350 for 20-22 minutes. Remove and cool completely. Enjoy!!
Strawberry snacking cake
4 tablespoons butter, room temp
½ cup sugar
1 egg
1 tsp lemon zest
1 tsp vanilla extract
1 ½ cup all purpose flour
2 teaspoons baking powder
½ tsp kosher salt
⅔ cup milk
1 ½ cups strawberries, cut (divided)
In a large bowl, cream butter and sugar together until light and fluffy. Scrape the bowl and add an egg. Mix well and then add the lemon zest and vanilla extract. In another bowl, combine the flour, baking powder, and kosher salt. Mix well and then alternate adding the flour and the milk into the batter. After the final addition of flour, add 1 cup of cut strawberries and mix just until combined. Make sure you don’t over mix.
Pour the batter into an 8×8 pan lined with parchment paper and smooth out. With the leftover ½ cup of strawberries, put it on top of the cake to “decorate”. Sprinkle it with 1 tbsp of sugar and bake at 350 degrees for 35-40 minutes. *This cake can go from perfectly done to overbaked really quick so err on the side of underbaking by a minute or two. I would check it at 30 minutes with a toothpick and see how it goes from there. If the top is looking golden brown, that’s also a great indication that it’s ready.
If you like these recipes and make them, be sure to tag me on instagram @honeysuckle
© 2021 Honeysuckle®
All Rights Reserved.
View the Original Source by Clicking Here
