First, the recipe, which I got from Sparkrecipes:
3/4 c. wheat flour
1 c. white flour
6 T. PB2(dry)
2 t. baking powder
1/2 t. salt
1/4 c. brown sugar
1 c. Splenda
3/4 c. soy milk
1 t. vanilla
1/4 c. unsweetened applesauce
1/4 c. fat free sour cream
1/4 c. water
6 T. chocolate chips
1. Mix dry ingredients
2. Mix wet ingredients
3. Mix those together and add chocolate chips
4. Pour into 3 sprayed mini loaf pans (C: I used the 5″ aluminum pans)
5. Bake in a 350 degree oven for 47 minutes
Number of Servings: 15
On a scale of 1 to 10, I’d give this a 4, as prepared by yours truly, following this recipe. Or maybe following this recipe. I was on the phone during assembly and might have doubled the baking powder by accident.
The consistency of the bread is good. It’s dense and filling. Oh, and it’s super easy to make. And that’s about all I have to say about it on the positive side. The problems I have with it are numerous:
1. Not enough of a peanut-buttery taste. I couldn’t detect it at all.
2. Not enough chocolate chips for the recipe. I’d rather plan for a few extra calories and have at least one chip in every bite. (Okay, I’d rather have 10 chips in every bite, but it’s supposed to be a healthier recipe.) BTW, I used Ghiradelli Chocolate Chips, which are scrumptious!
3. Splenda. I’ve never cooked with it and didn’t know what to expect. It lingers on the palate and not in a pleasant way. If I try this recipe again, I’ll definitely use an alternate sweetener. Maybe some nonfat dry milk!
4. No umph! With no distinctive peanut butter flavor and a chocolate chip or two in every third bite, this cake would benefit by the addition of a little spice. Cinnamon, maybe?
Sorry I don’t have a better report. We definitely should consider that I’m not a cook or a foodie-type person, so the problem may be me. Any suggestions you have would definitely be appreciated. And if you make it and have better results, please share your tinkerings with me!
Next week: Peanut Butter Sweet Potato Soup (if I get up the nerve for it)