Peanut Butter 4 All - Part 2

About a week ago I went on a Nut Butter kick and a new household favorite waffle recipe came out of it.

I love making waffles I find they are easier to make then pancakes and you can freeze the extras and just pop them in the toaster like a Eggo to heat them.  Best of all C Monster will eat pretty much no matter what I hide in them.  Such a sneaky mom I am.

The original recipe was from Global Gourmet and was called Peanut Butter Waffles. As always I changed it up a bit here is the recipe I came up with:

Almond Butter Waffles


Ingredients:
 1 cups unbleached all-purpose flour
 2 tbsp. baking powder
 1 tbsp. panella or brown sugar
 1/4 tsp. salt
 2 large eggs
 4 tablespoons canola oil
 2/3 cup almond butter
 1-3/4 cups milk
 2 banana, diced
 1 cup whole wheat pastry flour

Directions:
1. Heat the waffle iron according to manufacturer's instructions. In a large bowl, combine the flours, baking powder, sugar, and salt.
2. In a separate bowl, using a whisk or with an electric mixer on low speed, beat the eggs, oil, almond butter, and milk until foamy, about 1 minute. Pour the peanut butter-milk mixture into the dry ingredients, stirring just until moistened and smooth. Fold in the diced banana.
3. cook as per your waffle iron's directions
4. Enjoy with real maple syrup

Looking Forward Too

Crossing all the items off my to do list... (it's getting long :-)

Peanut Butter 4 All

Over the last few weeks I tried a bunch of new recepies but the 2 that stand out the most are Peanut Butter Waffles and Peanut Butter Cupcakes.

Peanut Butter Cupcakes

I made these for the moms group that I hosted last Friday - they were a hit with both moms, kids and dads. These are not crazy healthy but the nut butter, flax seeds and whole wheat flour put them a notch above your average cupcake.  I topped them with a Peanut Butter Icing and a banana chip.

Peanut Butter Cupcakes

Ingredients:
 3/4 cup cow or soy milk
 2 tsp apple cider vinegar
 1/2 cup creamy peanut butter
 1/3 cup canola oil
 2/3 cup + 2 tbsp panela (or sugar)
 2 tsp ground flax
 1/2 cup whole wheat pastry flour
 1/2 cup + 2 tbsp all-purpose flour
 1 tsp baking powder
 1/2 tsp baking soda
 1/4 tsp salt

Directions:
Preheat oven to 350F, line muffin pan with papers or spray pan
Mix milk with vinegar let sit for a few minutes
combine all ingredients very well
bake for 23 to 26 minutes
frost with Peanut Butter Frosting and top with a banana chip
for something a little different add some chocolate chips or banana to the batter.

Peanut Buttercream Frosting

Ingredients:
 1/4 cup + 2 tbsp butter , at room temperature  

 1/3 cup creamy peanut butter
 1 1/2 tsp vanilla extract
 1 1/4  cup icing sugar
 1 to 2 tbsp milk

Directions:
With electric beater mix all ingredients except milk, add milk little by little until frosting is smooth and creamy.

I decided to ice the cupcakes in a basket weave - this is simpler then one might think.  All you need is a pipping bag and a flat icing tip of any kind.  I used one with little ridges.  Here is a visual step by step.

Stay tuned for part 2 - and the waffle recipe....

Looking Forward To

Eating food from my garden - yum

Tasty Tuesday - Peanut Butter Fudge

This one is not one of my recipes I found it on allrecepies.com and it was perfect just the way it was. It's originally by Angieh and it's called Easiest Peanut Butter Fudge. Instead of using brown sugar we use panela in ours. Panela is slightly healthier then brown sugar (i.e. not processed as much) and it comes out tasting divine.

Image from allrecepies.com