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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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Peanut Butter Ramekins (attempting to add a recipe for the first time with pictures...)

thebtlsthebtls Posts: 2,300
edited August 2011 in Desserts
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
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241

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