1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 (8 ounce) package high protein wheat flour
1/2 cup wheat germ
2 tablespoons peanut butter
1 tablespoon milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) loaf pans.
In a large bowl, cream together the butter, granulated sugar and brown sugar until smooth. Stir in the lemon juice and salt. Mix in pecans. Stir in the flour, peanut butter, milk and lemon juice mixture until well blended. Pour batter into loaf pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before removing from pans.
Made the cupcakes using Butterball, and they tasted so good. Cut in half the icing, put the brownie mix in the middle, then the chocolate mixture on top. I didn't use marshmallows, just ground black coffee cereal. The peanut butter crust was hilarious, I used some powdered sugar, a little more than the Observer recommended, and I didn't have to bake for 20 min. If I made again, I would have to par boil the peanuts for 20 min, because the chocolate mixture was too soupy to be kept in a loaf pan and had to be put into a cake pan.
What an unexpectedly delicious recipe! Just how I was hoping for a peanut butter cup topping to cupcake base combination! I used either a chocolate topping or some combination of the two, depending on what I had on hand. I generally make only one cupcake per cake per day, so this was my first foray into cupcake-making. I made -- and and still am making -- this cake for my daughter's wedding, and it was absolutely delicious!
I used Sara Lee's peanut butter and chocolate peanut butter to cupcakes. They were absolutely delicious. I used eggs instead of the eggs to Cupcake ratio and this reduced the cake batter to cupcake formats. I ended up piping powdered sugar on top of the tops of the cups, blending it in after baking and placing the pans back in the oven for a further 15 minutes. This was a very nice side dish though and I will definitely make it again.
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