Steelers Cupcakes -Chocolate Cupcakes with Peanut Butter Icing

These cupcakes were made by request for a party.  Although I love the combination of chocolate and peanut butter, I never made peanut butter icing.  I was very excited.  

Here is the recipe that I used for the Peanut Butter Icing:

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
•                                                   1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl and mix with an electric mixer until combined.  Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add enough cream until it reaches the desired consistency, and beat on high speed until the mixture is light and smooth.

 If you like chocolate and peanut butter, you need to make these cupcakes!

Chocolate Bread Pudding with Bacon Creme Anglaise

The other night I turned on Food Network, and Throwdown with Bobby Flay was on.  It was a bread pudding challenge against NYC's Dessert Truck.  This is one of my favorite episodes because I love the idea of selling upscale desserts, not in a restaurant setting, and for a lower cost.  I immediately went on the food network's website for the recipe, but it wasn't there.  I was glad that I decided to search again, because I found it!! If you want to check out this recipe and other desserts with bacon, go to: http://www.time.com/time/arts/article/0,8599,1870700-5,00.html.  I made it this past weekend and it was very delicious, and pretty easy to make.  

Bread Pudding: (serves 8)

1 loaf of bread (I used a pullman loaf)

3 c. heavy cream

140 g (½ cup plus 2 tbsp.) granulated sugar

38 g (1 1/3 oz.) 61% chocolate
38 g (1 1/3 oz.) 72% chocolate 
100 g (3½ oz.) egg yolks
Pinch of salt

Preheat the oven to 350 degrees.  Cut the crust off of the bread, and cut into 1/2 inch cubes.  Fill 8- 4 oz. ramekins halfway with bread cubes.  In a large saucepot bring heavy cream and sugar to a boil.  Take the pot off the heat, add the chocolate and whisk until smooth, then whisk in the yolks and salt.  Pour the chocolate mixture over the bread, until 1/4 inch from the rim.  Bake for 30 minutes, or until it jiggles.

Bacon Creme Anglaise:

4 strips of bacon (I used applewood-smoked bacon) 
2 cups half-and-half
75 g (2 2/3 oz.) granulated sugar
100 g (3½ oz.) egg yolks

Cook the bacon until caramelized.  Take it out of the grease and lightly blot the bacon and set aside.  Bring half and half to a boil, take off the heat, add the bacon and cover, and let sit for 15 minutes.  Pour about half of the mixture over the yolks, whisk together, then pour back into the saucepot.  Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon.  Strain the custard into the bowl on the ice bath(ice and water) and let cool to room temperature. Refrigerate until cold. Store for up to 3 days.