Classic Snacks Made from Scratch Read Online Free PDF Page B

9-inch round or square metal baking pan, 2-inch round cookie cutter, electric hand mixer
    CAKE
    8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes
    2/3 cup (4-2/3 ounces) granulated sugar
    2 teaspoons vanilla extract
    1/2 teaspoon baking powder
    1/4 teaspoon kosher salt
    3/4 cup (3-1/4 ounces) unbleached all-purpose flour
    2 large eggs
    PEANUT BUTTER FILLING
    1/2 cup (4-3/4 ounces) natural creamy peanut butter
    1/4 cup (1 ounce) powdered sugar
    CHOCOLATE COATING
    8 ounces milk chocolate, coarsely chopped (a scant 1-1/3 cups)
    2 teaspoons vegetable shortening
    MAKE THE CAKE:
    Preheat the oven to 350°F. Spritz a 9-inch round or square baking pan with baking spray.
    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, baking powder, and salt together on medium speed for about 5 minutes, until the mixture is pale, fluffy, and no longer granular. Scrape down the bowl and add the flour, stirring on low speed just until fully incorporated. Add the eggs one at a time, mixing thoroughly before adding the next and scraping the bowl and beater blades as needed.
    Spread the batter evenly in the prepared pan, pushing it to the edges with a spatula. Shake the pan from side to side and tap the bottom once or twice on the countertop to make sure the batter is evenly distributed and flat in the pan.
    Bake for 20 to 25 minutes, until the edges are just turning golden brown and a tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan onto the rack to cool completely.
    MAKE THE FILLING AND ASSEMBLE THE CAKES:
    Using an electric hand mixer or a stand mixer fitted with the paddle attachment, blend the peanut butter with the powdered sugar in a medium bowl. Start at low speed, then increase to medium until the sugar is fully incorporated.
    Line a large baking sheet with waxed paper. Using a 2-inch cookie cutter, punch 8 rounds out of the cooled cake, then slice them in half to make a total of 16 thin cake rounds. Use a butter knife to spread an even layer of peanut butter filling on each cake round; place on the prepared baking sheet.
    ADD THE CHOCOLATE COATING:
    Melt the milk chocolate in a medium saucepan over low heat, stirring constantly for about 6 to 7 minutes, until the chocolate is fully melted and completely smooth. Remove from the heat and stir in the shortening until completely incorporated.
    Dip each peanut butter–topped cake into the chocolate, peanut butter–side down. Flip gently with a fork to coat completely, then use the fork to lift the cake out of the melted chocolate, allowing the excess chocolate to drip back into the pan. Return the coated cake, peanut butter-side up, to the prepared baking sheet.
    Place the baking sheet with the cakes in the refrigerator for at least 1 hour to let the chocolate coating harden.
    Store the cakes in the refrigerator or at room temperature in an airtight container for up to 5 days.
    A STICKY SITUATION
    If you dread the slippery, goopy mess of stirring that top layer of oil into your natural peanut butter, try this trick: leave the unopened jar upside down in your pantry until you’re ready to use it. The oil will slowly disperse through the peanut butter as it rises to the top (actually the bottom of the jar).

Hostess® Chocolate Cupcakes
    For most of us, something about that little doodle of white icing against the chocolate glaze makes this a little more special and a little more nostalgic than a plain frosted chocolate cake.
    YIELD: 12 cupcakes
    TOTAL TIME: 3 hours, including chilling time
    DIFFICULTY: 4
    SPECIAL EQUIPMENT: stand mixer, standard 12-cup muffin tin, pastry bag (or zip-top bag) with small round piping tip
    CUPCAKES
    1-1/4 cups (5⅜ ounces) unbleached all-purpose flour
    1/2 cup (1-1/2 ounces) unsweetened cocoa powder
    1/2 teaspoon baking powder
    1/4 teaspoon kosher salt
    8 tablespoons (4 ounces) chilled unsalted butter, cut into