courtesyof James K Jones
One8-ounce package of cream cheese
2 cups ofcreamy peanut butter
2 cups ofsugar
1 stickof unsalted butter
1/2 cupof heavy cream
1tablespoon of vanilla extract
1 cupself-rising flour
An oven,preheated to 350 degrees
One 9x9casserole dish or pie plate
One bigmixing bowl (the bigger the better)
Onedouble boiler (or make one with a metal mixing bowl and a saucepan. Make surethe mixing bowl will fit down into the saucepan without going all the way down.Fill the saucepan with water, bring to a boil, and position mixing bowl overthe water)
A plasticspatula or spoon
In yourbig mixing bowl, add in the sugar, buttermilk, and flour for the topping. Whiskall this together until it's all combined. Set aside.
Add creamcheese, peanut butter, sugar, heavy cream, and vanilla extract into your doubleboiler. Allow it to soften for about 10 minutes. Once the cream cheese andpeanut butter become flexible, give it a good mixing up with your wire whisk.Continue to allow it to cook, whisking every five minutes until a smoothfilling forms. This usually takes about 30 minutes. Set aside and cool forabout 15 minutes.
Sprayyour casserole dish with cooking spray and fold the peanut butter mixtureevenly into the bottom. Break the butter into about 9 pieces and dot it evenlyacross the filling. With your spatula or spoon, pour the topping mixture overthe top of your peanut butter filling. You will want to cleanly scrape out allthe batter over the cobbler.
Placeyour cobbler dish into the middle rack of your oven and bake until the toppingis golden brown. This typically takes 45 minutes to an hour. I usually set thetimer at 45 minutes and check on the cobbler. If it is not golden brown, I cookit in ten-minute interims until it is has transformed into peanut butterDelicious Goodness. When it's ready to devour, take it out of the oven andallow it to cool at least 30 minutes. I love to serve this alongside mychocolate cobbler. Eating a spoonful of each is my way of achieving the maximumindulgence in my mouth. I hope you enjoy!
Disclaimer:I am not responsible for the reaction that your guests will have to thiscobbler. Serving it once can result in your having to make it frequently andrepeatedly.
Noon Cooking - May 23, 2014