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Every time I eat at Macaroni Grill, I face the same problem… I’m always way to stuffed to order dessert! The solution? I prepare some of my favorite Macaroni Grill desserts at home. Enjoy this delicious chocolate peanut butter cake.
3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter

Chocolate Glaze:
1/2 cupWater
4 tablespoons Unsalted butter
1/2 cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla
1. Preheat oven to 350 degrees F. Grease and flour two 9″ cake pans.
2. In a large bowl, cream butter and peanut butter until it becomes
fluffy. Mix in brown sugar. Add eggs, one at a time, mixing after
each addition.
3. In a small bowl, combine flour, baking powder and salt. Add flour
mixture to butter mixture with milk and blend. Add vanilla.
4. Pour batter into pans. Bake until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before frosting the cake.
5. Spread 3/4 cup peanut butter filling over tops of each cake. Let chill.
6. Spread half of warm Chocolate Glaze over peanut butter topping
on each cake, using metal spatula dipped in hot water. The glaze will
cool as it thickens.
Peanut Butter Filling: Cream ingredients together until fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to
boil.Add cocoa, sugar and vanilla to water mixture. Mix until
smooth.
Makes 2 Cakes

(43 votes, average: 3.49 out of 5)

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Mushrooms were on sale at my local grocery this week, so I figured why not try out this classic Olive Garden dish!  I was able to prepare this in a flash and for a fraction of the cost of eating out.
Ingredients:
4 Chicken half breasts – boneless, skinless
1/4 C. cake flour (Wondra)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine

Preparation:
Combine flour, salt, pepper, and oregano in a shallow dish.  Heat the oil and butter in a skillet until it begins to bubble lightly. Dredge the chicken in the flour, coat evenly. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you flip the breasts to the second side, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. Once the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.  Transfer to plates and serve.

(37 votes, average: 3.78 out of 5)

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