Peanut Butter and Jelly Lava Cakes
Peanut butter lovers, rejoice! Behold the ultimate peanut butter dessert: peanut butter and jelly lava cakes! Warm, creamy, and gooey liquid center fondants atop a concord grape sauce. Easy recipe, no mixer required, just 15 minutes to pb nirvana.
When life hands you lemons, you make lemonade. Right?
This is one of those times.
Why is it that recipe fails only seem to happen when you’re up against like a gazillion crazy deadlines, btw?
And ps- why is it that when you have a gazillion crazy deadlines, the kids have no school? Again? My kids haven’t had a full week of school in what feels like months. Last week I lost 2 “work” days to parent/teacher conferences, and this week I lost two more to teacher in-service days. How is a sane person supposed to get 40 hours worth of work done in 7 1/2 hours?
Anyhow, back to the subject at hand. I was planning to make you guys Guinness soft pretzels with dark chocolate and vanilla salt today. And they were going to be in the shape of Celtic knots. I know. When I tell you I had been planning this for almost a year, it’s the God’s honest truth. My heart almost broke when they ended up tasting like dog s**t. Maybe I can take another crack at it at some point, and end up with a better result, but I doubt it can happen before St. Patty’s day this year :/
So, obviously I had to think pretty fast if I was gonna have another post for ya this week.
That week that I took off last month? It all kicked off when I tried to make fluffernutter lava cakes, and I Could. Not. Make. Them. Work. I was stuffing them with marshmallows like I saw Jocelyn do with her s’mores lava cakes. The cake was coming out fabulous, but the marshmallow was just melting into nothingness. After three tries I finally gave up (I guess peanut butter and marshmallow just don’t work together, in this instance), but after yesterday’s flop I figured why not rework them? They were still awfully tasty and it’d be a shame not to share.
I always liked PB&J better than fluffernutter anyway!
The peanut butter lava cake is seriously out of control. A little sweet, a little salty, and uber creamy and peanutty. If you are a peanut butter lover, seriously. You’ve got to try this. You’re gonna freak!
And they are super quick and easy to whip up. No frosting necessary. You don’t even need a mixer. Just a bowl and a whisk. Fifteen minutes to bake, and you’re in peanut butter nirvana.
The sauce is nothing more than a few tablespoons of grape jam. (If you cast a vote on my informal Facebook PB&J poll, thank you! The results were nearly unanimous. Grape wins! Better luck next time, strawberry.) I really like the way jam works for this, as opposed to jelly, because all you need to do is stir it with a spoon and it’s the perfect consistency for a shortcut sauce. Just puddle a little on a plate and invert your peanut butter lava cake right on top. Dress it up with a little dusting of powdered sugar, and you’re golden.
Oooh, look how gooey!
I’m telling you, peanut butter lovers, you’re going to thank me! This has got to be the ultimate peanut butter dessert!
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Peanut Butter and Jelly Lava Cakes
- 1/3 cup (86 g) creamy peanut butter
- 4 tablespoons (59.15 g) unsalted butter,, melted
- 3/4 cup (90 g) powdered sugar
- 2 eggs, (large)
- 1 egg yolk, (large)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (31.25 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons grape jam
- additional powdered sugar, , for garnish
- Preheat oven to 350 degrees F and lightly grease (2) 6-ounce ramekins with non-stick spray.
- Place peanut butter and melted butter in a bowl and stir together until smooth.
- Mix in the powdered sugar.
- Add the eggs, yolk, and vanilla, mixing to incorporate.
- Sprinkle in the flour and salt and stir until smooth.
- Divide the batter equally between the prepared ramekins.
- Bake for 16 minutes.
- Cool for 10 minutes and then run the blade of a thin knife around the edge of each ramekin to loosen.
- Stir the jam to loosen it up. Spoon it in the center of each serving plate, and invert the lava cakes on top.
- Sprinkle with powdered sugar (for garnish), and serve.