You know who you are. We put some bread with our peanut butter (if we have anything with it at all) and we are unashamed to dig right into that jar with a spoon. We have peanut butter sandwiches more often than pb&j’s because the jelly just takes away from the peanut butter. Reese’s are the best candy. There’s peanut butter ice cream, peanut butter on celery, and if something doesn’t taste good on it’s own, it will definitely taste better with peanut butter.
Basically, I am obsessed with peanut butter. So after discovering a recipe for peanut butter bread, I just had to make it! Here’s the recipe:
- 2 cups flour
- 1/3 cup sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 3/4 cup peanut butter
- 1 cup milk
- 1 egg
Grease a bread loaf pan and preheat the oven to 350 degrees Fahrenheit. Combine the flour, sugar, salt, and baking powder in a large mixing bowl. Add the peanut butter, milk, and egg and mix until well blended. Pour the mixture into the loaf pan and bake for 50-55 minutes. Done!
It’s not bad either! The bread is moist and has a mild peanut butter flavor to it. I would think with some honey drizzled on top, or perhaps Nutella, it will be delicious. Also, I used creamy peanut butter, but chunky would definitely add some texture. I have been itching to bake for weeks now, so bloggers beware! More recipes are definitely to come in the next two weeks. I am going to be on a roll.
Breakfast is definitely my favorite meal of the day (although, I really hate to play favorites… Really, whatever meal is closest is my favorite). If it was not already obvious, I love to eat. After a rough week so far, I woke up this morning with the itch to bake. With fresh zucchini straight from the garden, I whipped up to loaves of zucchini bread like a pro all before 6am. The rest of the family was still fast asleep.
After losing my one good zucchini bread recipe, I finally found one I am going to stick with. This came out deliciously; moist with great flavor. If you’re in need of a pick-me-up one morning, definitely give this recipe a go!
- 3 ¼ cups of flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tsp baking soda
- 1 cup white sugar
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 4 eggs, lightly beaten
- 1 cup vegetable oil
- 1 tbsp lemon juice
- 2 ½ cups shredded zucchini, squeezed dry
Directions (1 hr and 45 min):
- Preheat an oven to 325 degrees F (165 degrees C).
- Mix the all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Tomorrow I should have my pencil sketch I have been working on finished. It is taking me a lot longer than I expected, but it is looking good. Until then!
For best results, bake under pressure and in a competitive environment.
Outer Pastry Dough
- 2 cups of dreams
- 1 wild, all-natural athlete
- 1 tsp. childhood animal obsession
- 1 dash of hopeless romantic
- 2 tbsp. witty remarks (hold the sarcasm for most appealing flavor)
- A pinch of the outdoors
- Neon food coloring
Inner Cream Filling
- 1 pair of goggles
- 1 racing bike
- 1 pair of loved running shoes
- 1 case of travel bugs
- Combine ingredients for outer dough and knead until true flavor is achieved. Dough will be tough at first, but softens with time. Add a pinch of motivation, determination, and creativity for taste.
- In a cast iron pot over a campfire, add ingredients for the cream filling. Stir until mixture begins to bubble energetically.
- Fill each pastry with cream filling to achieve the final outcome. Tip: May be stubborn and not want to be filled the way you want to do it. Be patient.
- Garnish with yarn, pencils, ribbon, paint, and anything brightly colored.
Store away from heat and humidity.
Will be happiest served for breakfast with chocolate, coffee, fruit, or all 3:)
It might not be pretty, but we had not leftovers… it vanished! That’s the ultimate compliment:)
If I was stuck on a deserted island and could only have one food, well, let’s just call it a desserted island to be more precise! It would be ice cream. I love all food, and I hate to discriminate, but ice cream is the most amazing food in the world. Depressingly, I do not have an ice cream freezer and have never made homemade ice cream. But, I did find a recipe that only uses a regular freezer and that was the project for today!
- 3 egg yolks
- 14 oz can of condensed milk
- 4 teaspoons vanilla extract
- 1 cup crushed Oreo cookies
- 2 cups heavy cream, whipped
Directions (20 min)
- In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9×5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
Finally! I have accomplished 6 new recipes in 7 days. Other than the minor bump in the road on Sunday, I would call it a success:) Now, back to some other projects – I think I am going to take a little break from the cooking and baking. Don’t want to overwhelm you guys too much. Be ready for some art updates soon… I’ve been working hard.
Living in Germany, I learned to appreciate the wonders of bakeries and cafes. They weren’t just a place to buy your coffee and donuts as you bolt to work because you forgot breakfast. They were like a coffee shop. It was a communal meeting place where people would indulge in a delicious bread or sweet treat paired with a small cup of coffee. Some would socialize, others sit and read, or simply watch the world go by. I fell in love with them.
A common German staple from beer gardens to bakeries is the pretzel. Browned to perfection, crunchy on the outside, a sprinkling of salt, and that chewy delicously soft inside. There is nothing like it. Something that I had never seen elsewhere is a variation of the pretzel into a pretzel roll. Amazing. Who would have thought right? Well, it was about time I brought this heaven-in-the-form-of-a-roll to my kitchen. And it worked well too! These rolls tasted like pretzels and rea;;y hit the spot for lunch. They did not come out as beautiful as I had hoped, but I promise you the taste was not compromised.
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 1 envelope Fleischmann’s® RapidRise Yeast
- 2 teaspoons salt
- 3 cups all-purpose flour, or more as needed
- 3 quarts water
- 3/4 cup baking soda
Directions (1 hr 49 min):
- Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 400 degrees F.
- Combine boiling solution and bring to a boil. Punch dough down and divide into 8 equal pieces. Form each piece into a tight, smooth ball. Boil each roll in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
- Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
Rhubarb Muffins! First, I have an absolute obsession with muffins, so naturally this is Recipe #1. The rhubarb came from the garden which always makes the final result that much better:) There is nothing more satisfying than a muffin and a cup of coffee for breakfast in the morning. It starts the day off on the right note. These came out deliciously with no major problems. The cake was moist and the right texture and the sourness of the rhubarb paired perfectly with the sweetness of the cake. Loved it! Below is the recipe.
- 2 1/2 cups flour,
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced rhubarb
- 1/2 cup chopped walnuts
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
Directions (50 min):
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Success:) You should really try these out!