Peanut Butter Chocolate Chip Pound Cake

Oh man, this cake is dense and wonderful!  If you crave peanut butter and chocolate as much as I do, you better run and make this one!  We've nicknamed this one the "two glass of milk" cake because you're going to need a big 'ol jug of milk to go with it (or a nice cup of coffee)!

As you can tell by the puddle around the cake, I got a little carried away with the glaze.  Who doesn't love glaze though?!  I also was a little impatient and didn't let the cake cool, but man it was worth eating it warm!

Enjoy!

Peanut Butter Chocolate Chip Pound Cake

Cake:
3 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Creamy Peanut Butter (do not use natural)
1/2 Cup Butter, softened
3 Cups Sugar
6 Large Eggs
2 Tsp Vanilla
1 1/2 Cups Chocolate Chips

Glaze:
1 1/2 Cups Powdered Sugar
1/4 Cup Creamy Peanut Butter
1/4 Cup Milk
1/2 Tsp Vanilla
1/4 Cup Mini Chocolate Chips

Preheat oven to 325 degrees.  Butter and flour a 10" tube pan well (or use baking spray generously).  To prepare cake; in medium bowl, whisk or sift flour, baking powder, and salt - set aside.  In the bowl of your electric mixer cream peanut butter and butter, then add sugar and beat for 5 minutes.  Add eggs one at a time and vanilla - beating until well combined.  Add flour mixture a little at a time, until just combined.  Pour into prepared tube pan, then tap on counter gently to remove any air bubbles.  Bake for one hour, then check to make sure it's not browning too quickly (if it is, place some tin foil loosely over the top) and continue baking for another 20 minutes, until toothpick comes out clean from the center.  Remove from oven and let cool for 20 minutes, then flip and let finish cooling completely.

To make glaze; mix all ingredients with a whisk until smooth.  Slowly drizzle over cooled cake.  Then sprinkle mini chocolate chips on top.  Glaze will take a bit to set, but the process can be quickened by putting the cake in the fridge.

*Note: To make this truly sinful, try cutting up Reese's peanut butter cups instead of the chocolate chips!

Ham & Swiss Sliders

These are SO much better than just your everyday ham and cheese sandwich!  They are great party food - whether it's a football game with friends or a baby shower!  The sandwiches can be made a day ahead and stored in your refrigerator until you're ready to bake.  As for the mustard sauce, even the pickiest child in my house will eat these! :)

Enjoy!

Ham & Swiss Sliders
recipe adapted from here


24 Dinner Rolls (you'll want the good ones from the bakery)
24 Pieces Honey Ham (double this is you're using small pieces of ham)
24 Slices Baby Swiss (I cut the deli slices in half)
1/4 Cup Mayonaisse
1/4 Cup Miracle Whip

Mustard Sauce
1/2 Cup Butter, melted
1 Tbsp Poppy Seeds
1 Tbsp Minced Onion
1 1/2 Tbsp Yellow Mustard
1/2 Tsp Worcestershire Sauce

Preheat oven to 350 degrees.  In small bowl, mix together mayo and Miracle Whip.  Spread mixture inside each side of the cut bun.  Place a slice of ham (or two) and a slice of cheese on the bun and close.  Put on baking sheet or heavy pan; laying close together.

In a medium bowl, mix together all ingredients for mustard sauce with whisk.  Use a basting brush to coat the top of the buns until all the topping is used.  Let mixture soak and set into buns for 10 minutes.  Cover with foil and bake 12-15 minutes until cheese melts.  Remove foil and bake another 2-3 minutes to crisp up the buns.  Serve warm.