Here on the cape we've already started with the cooler weather.
Yesterday it didn't get above 66 degrees, and then nighttime brought 49-50 degrees.
I am not ready for this. Last year at this time our summer lasted a bit longer--well into the end of September. I was so happy, the beaches were fairly empty and the ocean was definitely still swimmable. A refreshing swimmable I should say. I also remember that last year my full-blown carb cravings didn't start until the second week of October. And now those cravings started this weekend.
What is it about the first onset of cooler weather that instantly brings on those cravings for sweet foods, greasy foods, fried foods? It has to be a brain-chemical thing?
I literally found myself reaching for
a third another slice of this cake, where normally I was content with a bite or three.
Summer has me religiously eating my berries, drinking my beet juice, downing my water, and happily eating my salad. Whereas fall has me ditching all of those in replace of spicy buffalo wings with extra blue cheese sauce to
drink eat with a fork celery.
And then going home to eat
the frosting off three slices of this peanut butter chocolate cake!
As I write this post, all that's on my mind is salty potato chips. I have to go to the store today, so I have to make sure I walk right past those wonderful bags of salty, greasy goodness.
Someone said to help combat these fall carbs cravings is to eat more protein in the am.
Is this true?
Do any of you have these crazy carb cravings right at the beginning of fall?
Should we start a support group?
Vultures I tell you...vultures!
This recipe is from The Little Epicurean who I love & adore!
But eat something before you go to her food blog.
(my changes to the recipe are minimal and in parenthesis).
peanut butter-chocolate bundt cake
recipe from The Little Epicurean
4 oz unsweetened chocolate, roughly chopped (I used bittersweet chocolate)
3 TB instant espresso powder (I used 1 Starbuck Via)
2 TB unsweetened cocoa powder (I used 3 TB)
3/4 cup whole milk
1 cup unsalted butter, room temperature
1 1/2 cup granulated sugar (I used 1 cup)
3 large eggs
2 cups all-purpose flour
1 ts baking soda
3/4 ts sea salt
Peanut Butter Cake Filling:
1/4 cup unsalted butter, room temperature
1/4 cup smooth peanut butter
2 TB granulated sugar
1 large egg, beaten
1/2 cup flour
1/4 cup whole milk
1/4 ts sea salt
4 oz dark chocolate, roughly chopped
1/4 cup unsalted butter
1 TB light corn syrup
Peanut Butter Glaze:
2 TB smooth peanut butter
2 -3 TB whole milk (I used heavy cream)
3/4 cup powdered sugar, sifted
pinch of salt
Preheat oven to 350 degrees F. Generously butter a 10-cup bundt pan and set aside.
In a microwave safe bowl, heat unsweetened chocolate at half power at 30 second intervals. Stir often. Heat until chocolate is melted. Set aside.
In a glass measuring cup, stir together instant espresso powder and cocoa powder. Add enough hot water until liquid mixture measures 1 cup. Stir until powders are dissolved. Add milk and let cool.
In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, making sure egg is incorporated before adding the next. Scrape down bowl as needed.
Add slightly cooled melted chocolate. Continue to mix on low-medium speed until combined.
In a medium bowl, whisk together flour, baking soda, and salt. With the mixer on low, add 1/3 of milk mixture, then 1/2 of flour mixture. Repeat, ending with the milk mixture. Mix until combined.
Peanut Butter Cake Filling:
In a medium bowl, cream together butter and peanut butter until smooth. Add sugar and mix until combined. Add half of the beaten egg. Discard other half of egg. Mix until combined.
Fold in flour and salt. Add milk and stir to combine. Mix until flour is incorporated.
Add half of chocolate batter to prepared bundt pan. Distribute peanut butter cake filling on top of chocolate layer. Swirl with knife to spread out peanut butter batter. Add remaining chocolate batter to cover peanut butter batter.
Bake for 50-60 minutes, until toothpick inserted in cake comes out clean. Let cool in pan for a couple of minutes before unmolding. Let cool to room temperature of wire rack.
Over a double boiled, melt together chocolate and butter until smooth. Alternatively, you can microwave it at half power at 30 second intervals until melted.
Remove from heat and whisk in glucose. Pour over cooled bundt cake.
Peanut Butter Glaze:
Stir together sifted powdered sugar, peanut butter, and salt. Add milk and stir until smooth. Add additional milk if glaze is too dry. If glaze is too thick, add additional sifted powdered sugar. Drizzle peanut butter glaze over chocolate glazed bundt cake. (I got greedy with the glaze and added all of it on, did not swirl it on in lines. If you want it more decorative/pretty then use a plastic bag and pipe on the peanut butter glaze).