In this past year, we’ve learned that kindness counts. I have been the recipient of so many acts of kindness this past year. In our busy lives, we face stressful situations every day, whether it is sitting in traffic, standing in a long line at the store, or giving special attention to kids that need homeschooling. Though it might sound counterintuitive, focusing on doing nice things for others can give you a break from your own problems. Altruism enables us to cope better with stressful situations, and provides us with a better state of mind to tackle whatever comes next.
Do you watch TV and see the commercials to give to wounded war veterans, animal rescues, and sick children? These commercials break my heart, and I want to give to all those in need. Abused pets in particular pull at my heartstrings. You do not have to make a huge donation, because whatever you choose to give will help the organization and make you feel happy that you helped. Just be sure that you do your research and pick organizations that are going to use your money for the right reasons.
Being kind to others also affects your heart. It stimulates the production of oxytocin, which causes the release of nitric oxide in blood vessels, which in turn dilates the blood vessels. It is known as a cardioprotective (serving to protect the heart) hormone because it reduces blood pressure. It is said that caring people have really big hearts – this is so true as kindness strengthens your heart physically and emotionally!
Being nice to others can be one of the easiest, quickest, and most inexpensive ways to keep anxiety at bay. It calms the mood and takes the focus off yourself. There are several ways to reduce anxiety, such as prescription medications, homeopathic remedies, meditation, and exercise, but the most natural way is just to be kind. This small change leads to many good things such as improved self-esteem, happiness, better relationships with others, and better physical and mental health. During this crazy time, I cannot even count the random acts of kindness I have received and I am grateful for each and every one. I always thank the person for their thoughtfulness, promise to pay it forward, and make sure I actually follow through. Even during your darkest mood, try to be kind, do something for others, and I promise it will make you feel better.
If you really want to make someone feel better, make this recipe and bring it to your office, to your friend’s house, or to an elderly person in need of company. Even the name of this recipe makes you feel good. The buttermilk and oil ensures a rich, moist interior that explodes with delicious peanut butter goodness. It is just the right amount of sweet, with subtle hints of vanilla in every bite. The icing is the star of this cake. It is creamy with a smooth texture that compliments this cake perfectly. Do not forget to put on the flaky salt, it makes this cake so satisfying and scrumptious, and looks so fancy.
This snacking cake is courtesy of Yossy Arefi and will help you do an act of kindness for 8 to 12 people.
Ingredients for Salty Caramel Peanut Butter Cake:
For the Cake:
¾ cup packed light brown sugar
2 large eggs
½ cup creamy peanut butter
½ cup buttermilk
½ cup canola oil
1 teaspoon vanilla extract
½ teaspoon kosher salt
1¼ cups all-purpose flour
½ teaspoons baking powder
¼ teaspoon baking soda
For the Fudgy Caramel Icing:
¼ cup unsalted butter
½ cup packed light brown sugar
¼ cup heavy cream
1 tablespoon water
Pinch of kosher salt
½ cup confectioners’ sugar
Flaky salt, to finish (optional)
Make the Cake:
Preheat oven to 350°F.
Grease a 9-inch round cake pan with cooking spray and dust with flour, set aside.
To make the cake, in a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute.
Stir in the peanut butter until smooth.
Add the buttermilk, oil, vanilla and salt.
Whisk until smooth and fully emulsified.
Add the flour, baking powder and baking soda and whisk until well-combined and smooth.
Pour the batter into the prepared pan, tap it gently on the counter to loosen any air bubbles, and smooth the top with an offset spatula.
Bake until puffed and golden, and a toothpick, inserted in the middle comes out clean, about 30 to 35 minutes.
Remove from the oven and set on a wire rack to cool for 15 minutes.
Then invert and flip right side up onto a plate to cool completely.
Make the Icing:
Melt the butter, brown sugar, cream and water together in a saucepan set over medium heat.
Bring the mixture to a full rolling boil and cook for 3 more minutes.
Turn off the heat and let the mixture cool for 3 minutes, stirring once or twice to cool it down slightly.
Whisk in the kosher salt and confectioners’ sugar until smooth.
Immediately pour and spread the icing over the cooled cake and sprinkle with flaky salt, if using.
Allow the icing to set for about 20 minutes before slicing and serving.
Store the cake, covered at room temperature for up to 3 days.
It’s that simple!
