It's here muffins - the end of summer. So the bakers are at the beach - sending summer on her way with some good old fashioned merriment. Merriment meaning eating and drinking lots and lots of delicious things. Obviously.
And what better way to say see ya to summer than with s'mores?
What? Oh no, that was a rhetorical question. There really isn't a better way.
Wait. Back track. Yes there is.
How about adding some pound cake? And some peanut butter? Yes. To the s'mores.
Ok fine, now there less s'more like and more cake sandwich like but seriously? Are we complaining? Right, didn't think so.
Of course you could make your own pound cake. But we didn't. We're on vacation - all the laying around and doing nothing has completely zapped our energy. So we bought a pound cake. And you know what? That Sara Lee gal knows what she's doing.
And then we made a chocolate sauce. Because we had no excuse not to. We debated melting the chocolate chips into the peanut butter - creating a chocolate, peanut butter, fluff sandwich party. We're still debating that actually. But regardless the sauce was delicious. Drizzled, dunked, eaten with a spoon. That was maybe covered in peanut butter...
Hey! Give us a break. We're on vacation.
Peanut Butter Pound Cake S’mores
Adapted from Food & Wine
2 ounces semisweet chips
1/2 cup heavy cream
One 1-pound frozen pound cake, preferably Sara Lee, thawed
1/3 cup chunky peanut butter (not natural)
1/3 cup marshmallow fluff
1 tablespoon unsalted butter, softened
Put the chocolate in a small heatproof bowl. In a saucepan or in the microwave, heat the cream until hot - about 1-2 minutes. Pour the hot cream over the chocolate and whisk until smooth.
Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Then slice the cake in half horizontally. Spread one half with peanut butter and the marshmallow fluff on the other, leaving a 1/2-inch border all around. Press the two halves together and spread the top and bottom with the butter.
Place the pound cake in a large skillet over medium heat. Cook until warmed through, turning once, about 2 minutes. Transfer to a cutting board and slice - serve immediately with the chocolate sauce.