E2 Bakes is turning three on Sunday!
In years past, I would take this time to go on about the number of posts/recipes I’ve written (332/322, if you care about that sort of thing) and how I had no idea that the blog would go on this long. I have a tendency toward sentimentality and I’m working on reining it in, but I’m not perfect yet…so, um, I’ll be brief. And then we’ll talk about Peanut Butter Mousse Cake.
This blog is the thing of which I am proudest. I spend more time and energy working on content for this site than basically anything else, but it has been worth every late night and working weekend. I hope to continue baking and writing here for years to come.
I blog because I love it, but it wouldn’t be nearly as much fun without y’all. Thank you for reading, commenting, providing encouragement and feedback, and making my recipes in your own kitchens!
This community has grown by leaps and bounds over the last year. For those of you who are new around here, welcome! I’m glad you’re here.
For those who have been here since the beginning, thank you for sticking with me. Sorry about all those bad photos in the early days 🙂 
As for the future, lot of exciting things are coming in year four! Recipes, of course, but also bigger, better, blog-altering things. I can’t say much now, but know that good things are happening and I’m psyched to share them with you soon ❤ 
For now though, let’s talk about Peanut Butter Mousse Cake. It’s the peanut butteriest peanut butter cake I’ve ever had. So. freaking. good!
It starts with a flourless peanut butter cake. This super-easy cake comes together with just five ingredients, one bowl, and a whisk. It’s rich and dense—since it relies on peanut butter and eggs for texture and structure, it’s like a cross between a cake, cookie, and a blondie. YUM.
After the cake is baked and cooled, it’s topped with a thick layer of creamy peanut butter mousse. If this recipe looks familiar, that’s because it is—it’s the filling from my No-Bake Peanut Butter Pie 🙂
Spread the mousse layer on and chill the cake until everything is firm.
Top it with a thick layer of whipped cream. Yaaaaaaas.
Don’t forget the peanut butter magic shell and honey roasted peanuts.
How gorgeous is that?! I love the triple-layered look.
And the creamy, dreamy peanut butter flavor.
This cake is shockingly simple to make (don’t let the length of the recipe scare you away!) and perfect for nearly any occasion…
…including very silly ones like this blog’s anniversary.
Peanut Butter Mousse Cake
makes one 9-inch round cake
Flourless Peanut Butter Cake:
1 cup creamy-style peanut butter (not natural)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Peanut Butter Mousse:
3/4 cup heavy cream, very cold
1 cup creamy-style peanut butter (not natural)
1 cup confectioner’s sugar
8 ounces full-fat brick-style cream cheese
1 tablespoon pure vanilla extract
Whipped Cream:
1 1/2 cups heavy cream, very cold
2 tablespoons confectioner’s sugar
Peanut Butter Magic Shell*:
1/2 cup creamy-style peanut butter (not natural)
1-2 tablespoons confectioners sugar (depending on your sweetness preference)
1 tablespoon coconut oil (preferably refined)
1 teaspoon honey
Garnish:
2 tablespoons honey roasted peanuts
Preheat oven to 375F. Grease a 9-inch springform pan. Line with parchment and grease again. Set aside.
Make the flourless peanut butter cake. In a medium-large mixing bowl, whisk together peanut butter, granulated sugar, and light brown sugar. Whisk in eggs one at a time, followed by vanilla. Transfer batter to prepared pan. Tap full pan on the counter 10 times to release any large air bubbles (there may be a lot).
Bake 25-27 minutes, or until puffy and no longer wet-looking. Let cool completely in the pan on a rack. Run a thin flexible knife around the edge, but do not remove from the pan.
Make the peanut butter mousse. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate large mixing bowl, use an electric mixer to beat peanut butter, cream cheese, confectioner’s sugar, and vanilla until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined.
Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours (or freeze for 1 hour).
Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.
Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.
Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Refrigerate cake (uncovered) while you make the peanut butter magic shell.
In a small bowl, use a fork to whisk together peanut butter, 1 or 2 tablespoons confectioners sugar (based on your desired level of sweetness), coconut oil, and honey. Microwave on high in 20 second increments, whisking in between, until mixture is smooth and drizzle-able. Set aside.
Chop all or some of the honey roasted peanuts.
Remove cake from the refrigerator. Pour/drizzle some of the peanut butter magic shell over the top, as desired. Scatter on honey roasted peanuts. Let shell set for a few minutes.
Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.
Leftovers will keep covered in the refrigerator for a few days.
Note:
This will make more peanut butter magic shell than you need, but leftovers may be stored indefinitely in the refrigerator. This makes excellent ice cream topping. Reheat before using.
This is my third gluten-free 
You might think that since I kept it for last, it’s subpar in some way. Quite the opposite—Flourless Almond Cake is really something special. It’s one of those recipes you’ll want to have in your repertoire not only because it’s grain-free and relatively quick and simple, but because it can adapt to any occasion. It’s as perfect for a dinner party as it is for a cookout or taking to a friend who needs a pick-me-up. The holidays are still a while away, but I can imagine this cake being a welcome addition to any dessert spread.
But it’s barely August and I’m getting ahead of myself. Let me show you how this cake comes together.
It starts by measuring out some blanched almond flour. I measure using the spoon & level method, as I do with all my 
This may sound tedious if you’ve never done it before, but it only takes a few seconds longer than other common volume-based measuring techniques. While it’s appealing to scoop ingredients with a measuring cup directly, it may cause your final product to be too dense.
Put your almond flour in a large mixing bowl and mix in some light brown sugar, salt, and touches of cinnamon and nutmeg. Next come four egg yolks, vanilla and almond extracts, and a little butter. You may certainly just use plain melted butter here, but I like to use brown butter for the extra toasty flavor it imparts.
Next up, wash and dry your mixer attachment and whip four egg whites to stiff peaks. Don’t skip the wash/dry step or your egg whites won’t whip, and you’ll be cursing my name while you separate four more eggs. I tried bypassing this step and using the egg whites as-is, and the result was a dense, flat cake. No, thanks.
Stir 1/3 of the whipped egg whites into the almond mixture before gently folding in the rest.
Pour the batter into a prepared pan, scatter sliced almonds over the top, and bake until the center is firm.
Turn the cake out onto a serving platter and let it cool completely. Slice it up and serve it any way you see fit.
Like 
No matter which suggestion you go with, this simple little cake is sure to be a winner.
Did you know that you can make a spectacular chocolate cheesecake without ever opening a brick of cream cheese?
It’s true—this Chocolate Cheesecake is cool, creamy, chocolaty, and completely vegan!
It’s made primarily of softened cashews and coconut cream…
…and melted chocolate, of course 🙂 
Both the crust and the filling come together in the bowl of a food processor before being layered into springform pan and chilled until solid. No need to crank the oven for this no-bake cake!
Once the cake is chilled all the way through, remove it from the springform and give it a drizzle of 
Chocolate Cheesecake slices like a dream. It definitely stands on its own, but I couldn’t resist plating each piece with a few fresh sweet cherries!
You’ll love this smooth, creamy, chocolaty cheesecake! It’s easy to make, no-bake, vegan and grain-free—perfect for sharing with your favorite 
Mother’s Day is this weekend and while I won’t be spending the holiday with my mom, I still have “mom food” on the brain. In the case of my mom, that means 
Panna cotta (Italian for “cooked cream”) is a soft-set cream-based pudding commonly served with fresh berries or a berry sauce. Most are made with a combination of heavy cream and whole milk, but the version I’m serving up today has a pleasant tang, thanks to the addition of buttermilk. It has the creaminess you expect in a custard, but where custards are set with eggs, panna cotta relies on gelatin.
I’ve considered panna cotta a “restaurant only” food for years, thinking it was too fancy or time consuming to make at home, or that it required a skill set I didn’t have…
…and it’s turned out to be exactly as difficult and time-consuming as making Jell-o. But softer and creamier and with a silky smooth texture.
What I’m trying to say is that panna cotta is the ultimate high brow/low brow dessert.
My Buttermilk Panna Cotta has five ingredients and takes all of five minutes of effort (seven, if you count the time for measuring). The time consuming part is waiting for it to set up—this can take anywhere from two to four hours, depending on whether you’re serving it in the mold or inverting it onto a plate. Gelatin gets stronger over time, so if you want to serve free-standing panna cottas, make sure to plan ahead. Otherwise, you can just serve them straight from their molds.
And speaking of molds, you can find all different kinds online, but I spent $10 on a dozen 4-ounce mason jars last week and, even if I break every last one tomorrow, I already feel like I have gotten my money’s worth. They’re a perfect combination of form and function, and I love the way they showcase these layers of Buttermilk Panna Cotta and Roasted Strawberry Rhubarb Compote.
After all that talk about panna cotta, I bet this compote seems like an afterthought, but I assure you it. is. not. In fact, this sauce is what really makes this dessert sing!
The sweet-tart combination of strawberries and rhubarb is a classic for a reason. Here, it’s amped up with just a touch of sugar and some lime zest before being tossed with olive oil and roasted until saucy. This takes minimal time and effort and makes much more than you’ll need for six panna cottas. I suggest spooning the leftovers over ice cream or plain yogurt, or just eating them directly from the jar…not that I’d know anything about that.
Happy Mother’s Day to everyone celebrating, especially my mom. Thanks for loving me so hard.
e2 bakes brooklyn 