I’m often asked where I come up with my recipe ideas and inspirations.
The truth is – endless, sleepless nights. But, I also dream about food and creative concoctions, as well as wander the grocery aisles, aimlessly. And, when I find something interesting and out of the ordinary, I pick it up, ponder it, and make a determination for future use.
This time it was a peanut butter with white chocolate cherry cordial flavoring – yummmm 😋
My intention was actually to top the cooked white chocolate cherry peanut butter bundt cake with, not only honey roasted peanuts, but also chocolate covered cherries – cherry cordials – but, I could not, for the life of me, find any chocolate covered cherries locally. Can you believe it? That seems absurd to me – what a no-brainer flavor amalgamation. In any case, I didn’t feel like ordering them online and also didn’t feel like making the chocolate dipped cherries myself – sadly, fresh cherries are out of season.
Thus, I settled upon Ghirardelli Dark Chocolate Raspberry Bites. It fit the bill, even though it DID make the title of the recipe a little long and convoluted!
What’s new, right? 😂
Cherry Chocolate Raspberry Peanut Butter Cake
Cherry Chocolate Raspberry Peanut Butter Cake
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup butter, melted
1 cup White Chocolate Cherry Cordial Peanut Butter
1 cup brown sugar
2 large eggs
1 cup milk
1/2 cup honey roasted peanuts (salted), divided
10 Ghirardelli Dark Chocolate Raspberry Squares
Preheat the oven to 350 degrees.
Combine the flour, baking powder and soda, and salt. Set aside.
In another large mixing bowl, beat the eggs and vanilla, until fluffy. Add the butter, peanut butter, and brown sugar. Beat until creamy.
Add the milk and flour, 1/4 cup at a time (alternately), and stir until well combined.
Fold in 1/4 cup of the peanuts and 5 of the chocolate squares (broken into pieces).
Grease a bundt pan with oil (thoroughly).
Pour the prepared batter into the pan and bake for about 45 minutes, until golden brown and a toothpick inserted comes out clean.
Remove from the oven and cool completely (2 hours). Using a thin spatula, release the sides of the cake from the pan and invert on to a plate.
Release and decorate with remaining honey roasted peanuts and raspberry chocolate squares, chopped.
Slice and serve. 🤗
