Most of us can't visit this legendary restaurant, but what we can do is duplicate their famous meat sauce in our own kitchen.
I've struggled forever, trying to find the perfect peanut butter fudge recipe, and The View From Great Island, a wonderful blog site that I visit often, nailed it. It's just perfection, don't change a thing, this will be your forever peanut fudge recipe, I promise it will.
1 cup unsalted butter (2 sticks)
1 cup creamy peanut butter, I use Jif. Note: I do not recommend using 'natural' peanut butter.
1 tsp vanilla extract
1/4 tsp salt
1 lb confectioner's sugar, about 3 1/2 cups
Line an 8×8 baking pan with parchment paper or foil. Note: you can use a 9×9 pan, or even a loaf pan.
Using a heavy bottomed saucepan melt the butter and peanut butter together over medium heat. Stir constantly to get the mixture well combined.
Turn the heat down to low and stir in the vanilla and salt.
Fold in the sugar with a silicone spatula or spoon. Make sure to get all the sugar incorporated and the fudge nice and smooth. The low heat will help this process.
When the fudge is smooth transfer to your prepared pan and spread out evenly with an offset spatula.
Let chill for at least 2 hours before slicing into small squares. If you have lined your pan with parchment paper or foil you can gently lift it out for neater slicing.
Fudge can be stored at room temperature, or in the refrigerator. It also freezes well.
I make these often and they're seriously yummy, easy to prepare with ingredients you have in your kitchen, well, maybe you don't have smoked paprika, it's good stuff, just put it on your grocery list 😀
When Pioneer Woman started talking about it, I was just shaking my head, thinking, umhmmmm, I know all about this, I could recite the recipe by heart. So naturally I had to compare her recipe with mine, and here's how it stacks up.
1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar
Combine the flour, sugar and salt in a mixing bowl.
In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla.
Stir the buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes.
While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using).
Pour over warm cake.
What a great cake to make for a special occasion, a birthday, a holiday or just because you want to bake something amazing...
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
Note: For cupcakes, reduce bake time to 25-30 minutes.
Chocolate Buttercream Frosting (frosts one cake, or 12 cupcakes)
Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until justmelted and set aside until cooled to room temperature.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.
If you love the pink cake stand used for the original picture of the cake, I found it for you on Etsy, it's from Mossler Glass and it's called The Large Thistle Cake Plate. Here's the link, it's not an affiliated link, I just thought it was so pretty I wanted to share.
Recipe reprinted from Ina Garten's Website
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Since then it has been consistently a favorite of food editors, bloggers, cooks and kids, too, because it is so simple to make.
But first, a little trivia about the great lady herself, often imitated but never duplicated, Katherine Hepburn...
Fact 4
This talented performer has won four academy awards for best actress in a film. Her first award was for her role in Morning Glory in 1933. It would take another 34 years before she would win another Academy award. The other movies for which she won Oscar awards as best actress were “Guess Who’s Coming To Dinner”, “On Golden Pond” and “The Lion In Winter”.
Fact 5
Katharine Hepburn starred in her final film role in 1994 in the movie Love Affair.
Fact 6
Katharine Hepburn and Spencer Tracy were long time companions. Hepburn and Tracy starred together in many films throughout her career.
Fact 7
In 1932 this performer was paid $1,500 a week for her appearances on Broadway. At this time this sum of money was unheard of for young actresses.
Fact 8
She was a natural redhed and as a child, Katharine cut her hair off, wore boys’ clothes and made people call her Jimmy.
Fact 9
She was 96 years old when she died on June 29, 2003. She died at her old family home in Connecticut. She was buried in her family plot at the Cedar Hill Cemetery in Hartford.
Fact 10
Before her demise she requested to be buried with no memorial service. Her wishes were upheld but to honor her long time film career and the impact she had on films, the lights of Broadway were dimmed for one minute during her burial service.
And now for that famous brownie recipe....
Ingredients
* 1/2 cup unsweetened cocoa
* 1 stick butter
* 2 eggs
* 1 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 cup broken up walnut or pecan pieces (for better flavor, toast the nuts at 350 F for about 5 minutes)
* 1 teaspoon vanilla extract
* Pinch salt
Preparation
* Preheat oven to 325F.
* Grease an 8-inch-square pan. (Line it with aluminum foil, overhanging on all sides.) I used parchment paper instead of foil to make a saddle, spraying both the pan and the parchment paper with cooking spray so they won't stick.
* Melt butter in a saucepan with cocoa and stir until smooth.
* Remove from heat and let cool for a few minutes.
* Whisk in eggs, one at a time.
* Stir in vanilla.
* In a separate bowl, combine sugar, flour, nuts and salt.
* Add to the cocoa-butter mixture. Stir until just combined.
* Pour into prepared pan and bake 30-40 minutes. (Do not overbake: Center should still be a little gooey.)
* Let cool completely before cutting into squares. If foil lining is used, lift from pan and cut into 16 squares on a cutting board.
Don't make this in a 9" pan, the brownies will be too thin, and if you bake in a loaf pan, they will be too thick. You really do need an 8" pan for these. If you don't have one, Nordic Ware makes a really nice commercial one, their quality is always excellent.
If you have any interest, here's a link to Amazon for you.
Whether you have a chronic cough, flu, sinus congestion or Covid, whatever cough you have, this homemade cough syrup will seriously make you feel good. It's all that whiskey and yummy peppermint flavor.
This is family tested and approved. A shot before bedtime and you will quit coughing and sleep like a baby.
Fill a small mason jar with broken peppermint candy, you can use a food processor, blender or a rolling pin to beat candy into submission.
-Add 1 generous tablespoon of Honey.
-Squeeze 1/2 lemon over the peppermint candy
-Pour Bourbon over ingredients until jar is full. Paw-Paw recommends Wild Turkey Bourbon (101 proof) but any whiskey will work...
-Screw on Lid.
-Wait until fully dissolved (you can shake jar occasionally to help dissolve faster). If it doesn't dissolve fully, just strain it and pour it back into the pint jar...
-Fill a shot glass with the concoction and drink until that cough goes away...
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I'm totally obsessed with my Ninja Foodi Smart XL 6-in-1 Indoor Grill & Air Fryer. I love the convenience, it's totally enclosed so there is no mess, it never smokes, and the best feature is the probe. Just insert it and set meat to the desired cooking preference, rare, medium rare, etc. it cooks it to perfection and alerts you when it's finished. The air fryer has a really large cooking surface, too .
This is the best piece of kitchen equipment I've bought since my Instant Pot and I use it multiple times weekly. It's well worth the $$ to upgrade to this model with all it's great features. And no doubt, it will be on sale Black Friday and Cyber Monday. We never use our outdoor grill anymore, this is so much easier to use and cleanup is a breeze, I just put everything in the dishwasher.
Think about it, what a great Christmas gift this would make.
Here's the Amazon link to see all the great features.
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