I am very fortunate to work in an office where we celebrate birthdays with delicious treats.  It was my turn to bring in the birthday goodies and as I considered what to bring, I knew it had to please the masses.  Meet my friends chocolate and peanut butter.  Chocolate and peanut butter are so heavenly together it’s a wonder we ever have one without the other.  You can’t go wrong with the classic chocolate cupcake with peanut butter icing.

While birthdays are made for enjoying all the good things guilt free, our company has recently embarked on a wellness program.  I also happen to work with a group that is pretty health conscious for the most part.  I decided I would keep the integrity of the cupcake, but do what I could to make it a healthier version.  The results tasted as sinful as they could be, but everyone could feel just a little bit better about the indulgence.

The Cupcake

Now before any of you scold me, I have made it very clear I am not much of a baker.  Furthermore, I find homemade cake to come out dry more often than not.  I am pretty sure it’s my fault, but give me a box of cake mix and I can assure you I will put my stamp on it.  I won’t even glance at the directions on the back of the box.  I am going to label this method as “not quite from scratch.”

1 box of Devil’s Food cake mix (I love Duncan Hines)

3 Eggs

3/4 cup of water

1/3 cup of unsweetened applesauce (it must be unsweetened as it is taking place of the oil in the cake)

1 tbsp of brewed coffee (this is a secret you can use in most any chocolate recipe.  It brings out the true flavor of the chocolate)

Now this is where it gets a little complicated…  not really, I just wanted you to consider how I could further complicate a box cake mix.  Put everything in a large mixing bowl and beat on low speed about 30 seconds.

Fill your cupcake liners.  I use foil ones  because they are less likely to stick and just to be sure, I spray them with a squirt of cooking spray.  Remember there is no oil in the recipe.

Bake for about 18 to 20 minutes and allow to cool completely.

The Peanut Butter Icing

There isn’t a whole lot I could do here, because this icing makes the cupcake, but once again I did what I could to trim the calories and fat.

1 cup of smooth peanut butter (I use Jif Reduced fat and there is no difference)

1 cup of powdered sugar (you may need a bit more depending on the humidity in your kitchen so keep it near by)

1/4 cup of fat-free 1/2 and 1/2

4 tbsp of unsalted butter

1 tsp of vanilla

Put all of the ingredients in a stand mixer fitted with a paddle attachment or use your hand mixer.  Start out slow or you’ll have sugar on the ceiling.  Let the mixture come together.  You may need to add another splash of milk or more sugar depending on how it comes together.  You want a moderately stiff, but creamy mixture (see photo).

Now, I chose to pipe my icing on.  You do not have to be “Cake Boss” to do this.  You can purchase a cake decorating set relatively cheap that has everything you need for simple cake decor.  This makes it special.  Your cupcakes look more elegant this way.  Just use your largest star tip.  Put it in the bottom of a disposable pastry bag and slowly, applying light pressure, make your way around the cupcake.  I also garnished mine with mini chocolate chips.  You could use mini Reese cups too.

These were a hit at the office and unlike some other versions I have had, not as calorie laden.  I would trade this cupcake for the fuller fat versions any day.

Super Bowl parties are all about food you can eat with your hands.  Fussy cakes and pies are for another occasion.  When it comes to parties like this,  your guests will be grazing throughout the evening, so having food you can leave out for a bit, is easy to eat, and portable is key.  These little Football Peanut Butter Truffles will give your guests something they won’t forget in one tasty bite.

Football Peanut Butter Truffles

Ingredients

½ cup Peanut Butter

3 Tbsp. butter, softened

1 cup sifted powdered sugar

8 ounces chocolate-flavored candy coating (Wilton and Nestle make these, but be sure to buy something labeled for use in candy.  Not all chocolate is created equal.)

¾ c white chocolate chips

Directions

1. In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch football shapes; place on waxed paper. Let stand until dry (about 20 minutes).

2. Chop candy coating. Place in a heavy saucepan. Cook and stir over low heat until melted and smooth. (Or use microwave to melt and melt in 30 sec intervals, stirring after each until melted.)  Dip truffles, one at a time, into coating. I use a fork and just place the truffle on fork, dip and then scoop back up with fork, dragging fork tines across the edge of the bowl to let excess drip off.  Let excess coating drip off peanut butter football truffles. Place on waxed paper; let stand until coating is firm.

3.  Place the ¾ cup of white chocolate chips into a small microwavable bowl.  Microwave the chocolate in 30 sec intervals, stirring in between, until the chocolate is melted.  You’ll be tempted to just melt it all at once, but don’t.  It will burn and chocolate needs tempered. Using a small rubber spatula, put the chocolate into a small storage bag and push it all the way to the tip (you can use a pastry bag if you have it, but it’s not necessary) and pipe the lines onto the truffle to make it a football.  Store tightly covered in refrigerator. Yields: 30

Make it Special:   You can easily make a football field for your truffles by breaking out that leftover Easter grass (see you thought it would have to wait until next Easter) and making a field of grass on top of your platter.  Don’t have Easter grass?  Use coconut!  A little green food coloring and a bag of coconut and you’ve got a cute place to display your truffles with little effort.

Cinnamon Cream Cheese Roll-Ups

Have a loaf of white bread, some cream cheese and sugar?  Well, then you have dessert!  The first time I had these, I would have never guessed that a loaf of white bread was the chief ingredient.  A friend brought these little concoctions to one of our family gatherings and we’ve been hooked ever since.  So, whether you’re having a Mexican flavored feast (I guarantee you this tastes like a little churro without all the frying mess) or you just want something quick and easy to show up at someone else’s party with, these rollups are the answer.

 Ingredients

1 loaf (16 ounces) thinly sliced white bread, crusts removed

1 package (8 ounces) cream cheese, softened

3/4 cup confectioners sugar

1 cup sugar

1-1/2 teaspoon ground cinnamon

3/4 cup butter, melted

Directions

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups.

One of the best things about these little roll ups is that they are delicious warm, room temp or even cold.

Make it Special:  Churros are typically served in some kind of paper because they are a little greasy.  Take a piece of parchment paper and roll it into a cone shape, place the cone into a short drinking glass or a vase if you have it, then set a few of the roll ups inside the cone.  Easy serving and you can just set them around the table so your guests can easily grab one as they walk by.

Keshia Schoenadel is my sister and the Pastry Chef/Owner of Keshia’s Kakes.  Visit her website @ www.KeshiasKakes.weebly.com