Wednesday, March 17, 2010

Calzones and Peanut Butter Cake

Last night we had some friends over to eat supper and watch Lost.  We had a delicious dip made by Sarah (I need to get the recipe!), calzones, and peanut butter cake with chocolate frosting. 

I find the fact that I have never shared my mom's calzone recipe on this blog very surprising.  We love these calzones and make them a lot.  I really like to make the dough when we are having company.  Everyone can make their own calzones.  I just give everyone a floured sheet of foil and some dough and set out fillings (cheeses, pepperoni, sausage, mushrooms, spinach, etc).   

2 pkg yeast
1 cup very warm water
1/4 tsp sugar

Combine these ingredients in a small bowl.  Let rest until foamy, about 10 minutes.

4 1/2 cups bread flour
4 Tab sugar
2 Tab olive oil
1 tsp salt
3/4 cup water

Combine ingredients with yeast mixture in a stand mixer fitted with the dough hook.  Stir for a few minutes.  (Or, just combine in a bowl and stir.  Then, knead the dough for a few minutes.)
Place dough in an oiled bowl and cover.  Let rise for 1 hour, or until doubled in size. 
Preheat oven to 400 degrees.
Divide dough into four pieces.  Roll out each piece on a floured surface and top with desired toppings.  Close dough over toppings and seal.  Place on a baking sheet.  (You can brush the tops with a little olive oil to make them crisp and brown while baking.)  Bake 15 minutes.  Serve warm with tomato sauce for dipping.

Art loves the combination of chocolate and peanut butter, so he loves this cake.  This turned out really yummy.  But, it was a little more crumbly than I would like- maybe my oven was too hot?

Peanut Butter Cake

2 cups cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 1/3 cups sugar
2 eggs
3/4 cup creamy peanut butter
1 Tab vanilla
1 cup milk
Chocolate Frosting and Peanut Butter Filling (see following recipe)
Chocolate Glaze (see following recipe)

Preheat oven to 350 degrees.  Grease and flour two 9" cake pans. 
Stir together 2 cups flour, baking powder, and salt.
Beat butter until creamy.  Gradually beat in sugar until light and fluffy.  Beat in eggs, one at a time, beating well after each addition.  Beat in peanut butter and vanilla.  Beat in flour mixture and milk, alternatively in three additions, beginning and ending with the flour.  Scrape into prepared pans.  (Batter will be thick.)
Bake for 35-30 minutes, or until toothpick comes out clean.  Cool cakes in pans for 15 minutes.  Invert cakes onto wire rack and remove from pans to cool completely. 
Place one cake layer on serving plate.  Spread top with Peanut Butter filling.  Place second cake layer on top.  Frost top and sides with Chocolate Frosting.  Pour chocolate glaze over top. 

Chocolate Frosting and Peanut Butter Filing

3/4 cup unsalted butter, room temp
1 1/4 cups confectioners' sugar
2 Tab milk
1 tsp vanilla
1/2 cup creamy peanut butter
1/2 cup Chocolate Glaze

Prepare butter base for filling and frosting:
Beat butter until smooth.  Gradually beat in confectioners' sugar.  Add milk and vanilla; beat at high speed until very light and fluffy. 
Prepare Peanut Butter Filling:
Place 1/2 cup butter mixture in a small bowl.  Stir in peanut butter.
Prepare Chocolate Frosting:
Beat 1/2 cup cooled Chocolate Glaze into remaining butter mixture.

Chocolate Glaze

1 cup semisweet chocolate chips
1/3 cup water
2 Tab butter
1 tsp vanilla

Melt all ingredients in a double boiler over hot, not boiling water.  Stir until smooth.  Cool completely. 

No comments:

Post a Comment