Homemade Peanut Butter

So my hubby and I both love peanut butter, specifically Laura Scudder's Natural Nutty PB. But at $4-5 a pop and one a week that can take a chunk out of your grocery budget.

Lately hubby has been having an apple & PB with breakfast or Toast with PB and raisins, so we have been blowing through it.

It was the end of the grocery budget this week and no room for PB...
*whoops*
So I took the peanuts we had and made PB!

Plain Peanut Butter Ingredients
1 Cup Roasted Salted (or unsalted) Peanuts (we get ours in the bulk bin at Sprouts)
2-3 Tbsp Canola or Peanut Oil
1/4 tsp (to taste) Salt

Honey Peanut Butter Ingredients
1 Cup Roasted Salted (or unsalted) Peanuts (we get ours in the bulk bin at Sprouts)
2 Tbsp Canola or Peanut Oil
1 1/2 Tbsp Honey
1/4 tsp (to taste) Salt

Now *sigh* I only have a blender, if you have a food processor and are much cooler than I, please, by all means use it.

Pour the Peanuts and 2 Tbsp Canola/Peanut oil into your Blender/Food Processor. Pulse a few times and then blend to combine. Add a pinch of salt, blend for about a minute then taste. Then you can decide if you need more. 1/4 tsp or so worked out well for me.

If you want it to be crunchy (like me) then you don't have to blend as long. If you need to add more Canola/Peanut oil go ahead until you reach the consistency you would like. I used 2-3 depending on the batch. If you want Smooth PB just let it keep blending (it will take quite a few minutes)!

For the Honey PB just add 1.5 Tbsp of Honey and you are golden.

This turned out SO great! It made about 5 oz of PB, so we have 2 flavors to choose from and we enjoyed some Honey PB on some wheat bread for a snack!


The whole process to make 2 batches took me about 15 minutes, but that was with figuring out the ratios and using a blender. So, next time I'm sure it will be quicker and if you have a food processor it should go even faster!

Have a great day and God Bless!

Cinnamon Toast

Well many of you know that I love the Pioneer Woman, her website is amazing, as is the recipe she posts.

Yesterday as I was surfing the web I was on here site and the recipe was for Cinnamon Toast, I was about to make breakfast so I gave it a go.

p.s. If you want professional pictures you will have to go look at P.W.'s site. I'm not claiming professionalism here, especially not when I'm just trying to make sure I get to eat while Lucy girl is sleeping.

Ingredients (for 2 pieces of toast)
2 pieces of Wheat bread
2 Tbsp Softened Butter
2 tsp Sugar
1/2 tsp Cinnamon
Dash Vanilla Extract

Take the butter, sugar, cinnamon and vanilla and combine in a bowl.

(before the mixing)

Spread onto bread.

Put into pre-heated oven (350*) for 10 minutes.

Broil on low for 2-3 minutes (keep watch!)

Enjoy!

Strawberry Cream Cheese Coffeecake

Let me tell you first off that this is one thing that I remember my Mommy making alot when I was growing up. I loved it and always asked her to make it. Originally my mom clipped this from a Bisquick box in the 80's but Betty Crocker does not have it on the site.

So I called mom and she read it to me over the phone!

So here it is : Adapted from Bisquick Box circa 1987

Ingredients
Filling:
1 Package Cream Cheese softened
1/3 Cup Sugar
1 tsp almond extract ( I used vanilla)

For Dough
2 Cups Bisquick ( I used pioneer brand)
1/3 Cup milk
1/4 Cup Sugar
2 Tbsp Butter

Topping
1/4 cup Fruit Preserves ( I used 1/2 cup of Strawberry preserves)
1/3 cup sliced almonds ( I omitted)

Servings- 9

Preheat oven to 350*

In a bowl combine cream cheese, sugar and vanilla. Mix Well

In another bowl mix baking mix, milk, sugar and butter until it forms a dough.

In a 9x9 pan place the dough in the bottom and flatten so it covers the bottom and goes 1" up the sides.

Add the filling and spread so it is flat.

Warm your preserves a bit so they are easier to spread.

And CAREFULLY spread them out as evenly as you can.

Then pop in the over for 40 minutes or until the cream cheese filling is mostly set.

This is just heavenly, don't take my word for it. Make it for yourself! DH even helped out!

Have a great day and God Bless

Strawberry Oatmeal Muffins

Joy the Baker

1 1/4 cups oat flour
1 1/2 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk ( I used whole milk + 1 Tbsp Vinegar)
1/2 cup firmly packed brown sugar
1 large egg, lightly beaten
1 package strawberries, chopped
White sugar for the tops.

Pre-heat oven to 375*

Makes 12-18 muffins

Let me tell you I was WAY excited to make these. Earlier in the day I knew I wanted to make Strawberry Oatmeal muffins, I just needed to find a recipe to shake up. Well lucky me I went to
Joy the Baker awesome site and didn't really need to change much at all. I used Oat Flour and added some more oats. Left out the cinnamon and added some vanilla. Also, since they are healthy I *had* to add some sugar to the tops, just because I like how it looks ;)

About an hour before you are going to start making these yummy muffins, rinse and chop all of your strawberries. Then add about 2 Tbsp white sugar, mix well to coat, cover and put in the fridge. This will make the strawberries nice and soft and flavorful.

(unhappy strawberries, with no sugar)

Doot, duu, duu.

Ok 1 hour has passed.

(happy strawberries with sugar love)

Now beat one egg slightly in a large mixing bowl.
Add your brown sugar, applesauce, buttermilk (or milk and vinegar if you are awesome like me) and vanilla and mix together.

Now add all the dry ingredients. Using a wooden spoon to combine.

Now, this is important! Drain your strawberries! The sugar will cause there to be a syrup at the bottom. You don't want this in your muffins because it will add too much liquid. Drop them in a colander, shake, rattle and roll and then add them to your mix.

Stir together and then prepare your muffin tins.

I made 6 jumbo muffins and 6 eensy weensy regular size muffins. Spray your pans with some non-stick spray.

Then fill the muffin tins 3/4 of the way through. Top with a light dusting of white sugar, why? Well why not? God only gives us one life !

Now pop into your warm and toasty oven and cook for 12-20 minutes depending on the size of your muffins. My wee ones took close to 15 and my jumbo ones took about 20.

Allow to cool and enjoy the taste of summer on it's way. Oh and this weekend look for my version of The Pioneer Woman's Twice Baked Potatoes!

Have a great day and God Bless!

Peanut Butter Chocolate chip pancakes

Ingredients
2 Cups Pioneer Baking Mix (+ 1/3 cup)
1 1/2 Cups Milk
2 Eggs
2 Tbsp Melted Butter
4 Tbsp Creamy Peanut Butter
Chocolate Chips

Makes 12-20 pancakes depending on size.

Before I tell you how to make these, first let me tell you that Pioneer Brand is bomb, yup it's amazing. It makes great biscuits and great pancakes as well. So if you haven't bought some, well, you should. ;)

Heat a pan or griddle over medium to medium high heat.

In a Large mixing bowl combine all ingredients EXCEPT Chocolate chips. Using a whisk, mix until smooth. They typical recipe from Pioneer Brand calls for 2 cups for a whole batch, I added another 1/3 cup because they were not thick enough because of the addition of peanut butter.

Spray your pan with cooking spray before each use. Pour Pancakes to your desired size. Then sprinkle a few chocolate chips on top (see below). Cook for 1-2 minutes each side, and only flip ONCE or your have extremely thin pancakes. And that just isn't fun!

Repeat, repeat and repeat, until you are all done ( I really NEED (want) a bigger pan, or a griddle).

These turned out fabulous, they had just enough peanut butter without being overwhelming. And they tasted like a Reese's Cup and really who wouldn't like that on a Saturday morning (or any morning for that matter!).

So make these for breakfast tomorrow morning!

Have a great weekend and God Bless!
p.s. if you have been stalking my blog, leave me a message/comment, it gets kind of boring over here on my side of the screen. That is all ;)