Chocolate Peanut Butter Tandy Cake #ChocPBDay

Chocolate Peanut Butter Tandy Cake

March 25th is Chocolate Peanut Butter Day! I’ve been a fan of this combo for a long time.

Chocolate Peanut Butter Tandy Cake takes me back to when I was a kid with 35 cents burning a hole in my pocket. A local company used to sell their version 3 in a pack, 3 packs for a dollar.
So that 35 cents would buy me a pack of tender, moist yellow cake slathered in peanut butter and dipped in chocolate.
As I grew older, the cakes seemed to get smaller. Those bites of deliciousness cost more too.
So I started looking for recipes that came close. Unfortunately each component varied ever so slightly. So I used a good yellow cake recipe. Then I spread naturally moist peanut butter over the top.
Oh and ganache. You have to have ganache.

Thanks to Carla of Chocolate Moosey and Miriam of Overtime Cook are hosting this delicious event!

Chocolate Peanut Butter Tandy Cake piece

Chocolate Peanut Butter Tandy Cake #ChocPBDay


  • 1 3/4 cups cake flour
  • 1 1/4 sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1 cup milk, divided
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 jar Peanut butter for spreading over cake
  • Ganache
  • 1 cup heavy cream
  • 16 oz. semi sweet chocolate chips


  1. Preheat oven to 375
  2. Sift together flour, sugar, baking powder and salt.
  3. Place dry ingredients into mixer. Add softened butter and 2/3 cup milk. Mix about 2 minutes until liquid is totally incorporated.
  4. Add egg, vanilla and remaining 1/3 cup milk.
  5. Bake in greased 9x13 pan for about 30 minutes.
  6. Cool on rack, then refrigerate until completely cold.
  7. Spread with a layer of peanut butter. Refrigerate until firm.
  8. Ganache
  9. Make the ganache right before you’re ready to put the dessert together. Bring the cream to a boil in a double boiler and cook until thickened. Pour over chocolate chips and whisk until smooth.
  10. Spread over peanut butter layer.
  11. Chill until firm before cutting.
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Can’t get enough Chocolate and Peanut Butter? Me neither! Thank goodness we have all these delicious recipes to satisfy our cravings!

Peanut Butter Chocolate Chip Cookie Bites by Carla from Chocolate Moosey
Peanut Butter Cup Cookies by Miriam from Overtime Cook
Chocolate Peanut Butter Twix Cake by Susan from The Girl In The Little Red Kitchen
{Healthy} Peanut Butter Chocolate Chip Oat Bars by Kayle from The Cooking Actress
Chocolate Drizzled Peanut Butter Tiger Paws by Renee from Kudos Kitchen by Renee
Chocolate Chip Peanut Butter Dip by Becca from It’s Yummi
Dark Chocolate Peanut Butter Cup Cake by Erin from The Spiffy Cookie
No-Bake Chocolate Peanut Butter Pie by Lisa from Snappy Gourmet
Espresso Chocolate Cake with Peanut Butter Frosting and a Rum Drizzle by Barb from Creative Culinary
Chocolate Peanut Butter Tandy Cake by Cindy from Cindy’s Recipes and Writings
Chocolate-Glazed Peanut Butter-Stuffed Doughnuts by Coleen from The Redhead Baker
4 Ingredient Chocolate & Peanut Butter Candy by Colleen from Souffle Bombay
Ganache-Stuffed Peanut Butter Bars by Karen from The Food Charlatan
Microwave Chocolate Peanut Butter Protein Pancakes by Taylor from Food Faith Fitness
Flourless Chocolate Cake with Peanut Butter Icing by Shashi from Runnin Srilankan
Chocolate Filled Peanut Butter Cookie Cups by Stacy from Food Lust People Love
Peanut Butter Filled Chocolate Lava Cakes by Anita from Hungry Couple
Peanut Butter Chocolate Chip Ice Cream by Renee from Magnolia Days
Crispy Chocolate Peanut Butter Energy Bites by Lauren from Healthy Delicious
Tagalong Dip by Liz from That Skinny Chick Can Bake
Peanut Butter Chocolate Chip Bundt Cake Nancy from gotta get baked
Small Batch Chocolate Peanut Butter Doughnuts by Sarah from What Smells So Good?
Funky Monkey Banana Chocolate Peanut Butter Energy Balls by Brianne from Cupcakes & Kale Chips

Chocolate Peanut Butter Chocolate Chip Cookies by Diane from Created by Diane

Chocolate, Peanut Butter, & Roasted Banana Shake by Jennie from The Messy Baker
Chocolate Peanut Butter Magic Bars by Jen from Jen’s Favorite Cookies
Chocolate Doughnuts with Peanut Butter Glaze by Lauren from Lauren Kelly Nutrition

Posted in #chocPBday, cake, chocolate, peanut butter, What's For Dinner? | Tagged , , , | 40 Comments

Confessions of a Serial Entertainer review-giveaway #serialentertainer

March Madness continues with one last cookbook/entertaining giveaway!

serial entertainer
I received a free copy of Confessions of a Serial Entertainer to review and one to give away. I received no additional compensation. All opinions are my own.
I confess! I confess! I hate nothing more than a pompous chef pushing his (or her) latest cutting edge recipes, exquisite entertaining, must have darling, how did you ever survive without advice/cookbook.
That is why I truly believe you will enjoy, Confessions of a Serial Entertainer by Steven Stolman.
Stolman takes you behind the scenes to a well-thought out cocktail party, dinner for the boss, family get togethers and even game day festivities. This book offers ideas on dealing with guests, insight to menu planning and recipes for any occasion. Stolman delivers his advice à la carte and sprinkled with humor.

Some topics covered include:

  • What to wear for formal or casual affairs
  • How to handle Hostess gifts
  • When the party’s over (time for guests to leave)

From the Publisher, Gibbs Smith:
Confessions of a Serial Entertainer, dishes up anecdotes and menus that will give any novice confidence to host a party, and will inspire even seasoned hosts to simplify and enjoy the get-together.
Steven Stolman is the author of 40 Year of Fabulous and Scalamandré: Haute Décor. He divides his time among homes in Palm Beach, New York, and Milwaukee.

Purchase your own copy directly from Gibbs Smith at HERE

At Amazon: HERE

We are also giving a copy away! Enter the Rafflecopter below!

a Rafflecopter giveaway

Posted in cookbooks, giveaway, What's For Dinner? | 3 Comments

Honey Lemon Shrimp #SundaySupper

Honey Lemon Shrimp

Welcome to a Spring Fling Sunday Supper!

I’ve never been a fan of cold and snowy winters but I can appreciate the beauty of a clear winter sky. The stars look amazing on a coal black backdrop. Snow clinging on bare tree branches like frosting on a cake. So pretty.
The same goes for the pastels of spring. Early crocus in purple, white striped and yellow. Popping their heads through bits of soil and leftover snow.

Honey Lemon Shrimp brings spring feel to your plate! Bright yellow lemon washes away winter’s gray. Pink shrimp and fresh, green thyme add a bit of color I need right about now.
Thanks to our hosts for Spring Fling,  DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry!

Honey Lemon Shrimp #SundaySupper


  • 1 pound shrimp
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 2 Tablespoons lemon zest
  • 1/2 teaspoon thyme
  • 1 teaspoon soy sauce
  • salt and pepper
  • 8 ounces pasta, (angel hair, spaghetti)
  • reserved pasta water


  1. Whisk together in a baking dish, oil, honey, lemon juice, thyme, soy sauce, salt and pepper. Add shrimp and marinate for 30 minutes.
  2. While shrimp marinates, Cook pasta according to package directions. Drain reserving pasta water.
  3. Cook shrimp in marinade in a 350 degree oven until pink and thoroughly cooked. About 10 minutes, depending on size. Flip shrimp halfway through cooking time.
  4. Add cooked pasta. Stir. Add pasta water as necessary to coat and thicken sauce.
  5. Serve with grated lemon zest and Parmesan cheese if desired.
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Honey Lemon Shrimp


Enjoy these recipes created with Spring in Mind from our Sunday Supper Group!






Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in What's For Dinner? | 54 Comments

Healthy Stuffed Pepper Soup #RecipeRedux

Healthy Stuffed Pepper Soup Bowl (550x550)
Sometimes I over cook. I don’t mean soggy green beans or dried out chicken. I mean way too much food. Although with stuffed peppers that could be a good thing.
Healthy Stuffed Pepper Soup turns those leftover chicken, brown rice and mushroom packed red bell pepper in to a delicious soup.

recipe redux

It just so happens this month our Recipe ReDux Challenge is:
All about cooking once and eating twice.
In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Spring doesn’t mean it is time to stop eating soup. I just lighten it up a little. These stuffed red peppers boast ground chicken, brown rice, mushrooms and spinach. I like using red or orange bell peppers instead of green ones. Its a personal preference. Use what you like.
Healthy Chicken Stuffed Peppers (1280x954)
To make the soup, I added low-fat chicken broth and fresh tomatoes. So good!

Healthy Stuffed Pepper Soup #RecipeRedux


  • 2 large red bell peppers
  • 1/2 pound ground chicken
  • 2 cups cooked brown rice
  • 1 cup fresh spinach, divided
  • 1/2 cup chopped mushrooms (I use portabella)
  • 1/2 teaspoon fresh thyme
  • salt and pepper to taste
  • 1 jar spaghetti sauce or homemade sauce
  • 2 cups chicken broth
  • 1 large tomato roughly chopped


  1. Cut peppers in half and steam for 2 to 3 minutes to soften. Place halves in baking dish.
  2. Mix together chicken, rice, 1/2 cup spinach, mushrooms, thyme and salt and pepper to taste.
  3. Loosely stuff peppers. Cover with sauce and bake at 350 for about 40 minutes and chicken is completely cooked.
  4. To make soup, break up peppers in a 3 quart saucepan.
  5. Add broth, fresh tomato and 1/2 cup spinach.
  6. Simmer until thoroughly heated and tomatoes are cooked.
  7. Serve alone or with bread or salad.
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Enjoy all these great 2 for 1 recipe meals from Recipe ReDux!

Posted in #RecipeReDux, chicken, leftovers, mushrooms, peppers, What's For Dinner? | Tagged , , , , | 8 Comments