Sunday, August 14, 2011

Peanut Butter Ramekins

I found this cake on one of my internet journeys and tried it as designed, in the microwave and it was FANTASTIC.  Never satisfied I decided that a baked version would be even better so  I acquired some Emile Henry Ramekin Cups and off I went scaling the original recipe to serve six and baking it instead of microwaving (thus making them ‘8-Minute’ versus the one minute originals.

Ingredients for EACH Ramekin you prepare
        1 Brown Egg, Free Range,
        1 Tbls. Brown Sugar
        ½ Tsp. Baking Powder
        1 HEAPING Tbls. Enriched Flour
        2 Tbls. Crunchy Jiff Peanut Butter
        1 Tsp. Organic Low Fat Milk
        1 HUGE HEAPING Tbls. Powdered (or Caspar) Sugar  

Instructions
1. Mix together your eggs, brown sugar, baking powder, peanut butter and flour.


2. Pour batter into a greased ramekin and place on your BGE indirect with Plate setter legs down for 8-9 minutes. 

3. While the cakes are baking stir together milk and powdered sugar, Remove cake from ramekin (or don't), pour frosting over top and enjoy!