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Peanut Butter Waffles

January 24, 2013 in breakfast

One of the great things about the Army is that they give plenty of time off after a deployment. My husband went back to work yesterday after an entire month off. And I don’t know if this is the case for everyone, but I’m incapable of doing anything productive when my husband is around. Clean the house? Nah, I’ll just sit here a bit longer. Buy groceries? Why? We can just order a pizza. Blog? Ehhh, I’d rather fall asleep on the couch watching Sex and the City reruns.

This has been my life for the past month.

Well, add a few too many bottles of wine and then you have my life.

But I’m hoping to return to my regular blogging now that everything has gone back to the normal. And I may even clean the house.

For our Thursday theme this week we decided on peanut butter which is one of my favorite things in the entire universe. I love it so much that I followed up my 250 calorie burn workout with 600 calories of extra crunchy PB yesterday. Just on a spoon. Because I am on a diet. Duh.

These waffles are so yummy and they have enough peanut butter flavor that I didn’t even use syrup which is practically unheard of for me.

Nicole made Peanut Butter Cup Milkshakes which sound sinful and I wish I had one right now.

One year ago: Chicken Ranch Pizza
Two years ago: Double Chocolate Mousse Cake
Three years ago: Black Bottom Cupcakes
Four years ago: Ten-Minute Chilaquiles

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Peanut Butter Waffles

7 - 8 waffles

Ingredients

1 3/4 cups flour
3 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons butter, melted
6 tablespoons crunchy peanut butter
2 eggs
1 1/2 cups milk

Instructions

  1. Sift together the flour, baking powder, sugar, and salt.
  2. Put melted butter, peanut butter, and eggs on top of the dry ingredients and stir to combine. Whisk in the milk, just until mixed. If the batter seems too thick, add more milk a tablespoon at a time.
  3. Cook in waffle iron according to manufacturer's instructions. Serve immediately.
http://fakeginger.com/2013/01/24/peanut-butter-waffles/

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Chocolate Chip Muffins & a Tate’s Bake Shop Giveaway!

November 15, 2012 in breakfast

(Giveaway at the end of the post! Get excited! Also, Thirsty Thursdays will return in a couple weeks. I am just so busy getting ready for the husband to come home (!!) that I didn’t even have time to get to the store and then Nicole and I are both taking next week off since it’s a holiday. Nicole has cute wine glass decorations up today!)

I recently received the newest Tate’s Bake Shop cookbook, Baking for Friends and I have to say that it’s quickly become a favorite. I have already made 3 cookie recipes from the book, including these Chubby Tates that Nicole made, and they were all fantastic! So why am I not sharing one of those cookie recipes? Oh, because I made the cookies at night and they didn’t survive to see morning, of course. I have just been having one of those weeks.

Anyway, I made these muffins because muffins usually don’t call out to me in the middle of the night but guess what? These did. They are SO SOFT and I didn’t expect them to be because the batter is pretty thick. I think it’s the sour cream – it just does something magical to muffins. I don’t even like chocolate chip muffins so I picked the chocolate chips out and ate the muffin part alone. They’re that good.

The whole cookbook is awesome and I can’t wait to make even more recipes. There’s a killer Coconut Custard Pie recipe that I know my husband will love! You can use the code BAKEOFF on the Tate’s website to receive $5 off an autographed copy of the book.

Today I’m excited to be giving away one of their Cookie and Bar Towers!

I received one of their cookie packs a couple years ago and they are so fun! And not to mention tasty! You definitely want to win this, trust me. Enter below!

a Rafflecopter giveaway

 

One year ago: Apple-Sage Brined Turkey Breast
Two years ago: Spicy Tofu Stir-fry

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Chocolate Chip Muffins

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 of a stick) salted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla
1 1/4 cups sour cream (not low-fat)
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons sugar mixed with 1/4 teaspoon cinnamon

Instructions

  1. Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 1/2-inch muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
  4. Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.
http://fakeginger.com/2012/11/15/chocolate-chip-muffins-a-tates-bake-shop-giveaway/

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Mini Snickerdoodle Scones (& a surprise baby shower!)

November 12, 2012 in breakfast

I am so excited today because it’s baby shower day! My friend Rachel is pregnant with her second baby (a boy!) and a bunch of us got together to throw her a fantastic virtual baby shower!

My contribution to the shower is these tiny snickerdoodle scones. All the flavors of snickerdoodle cookies but in a flaky, buttery scone. They’re topped with cinnamon sugar before baking and then a spiced glazed afterwards. And mini sized since it is a baby shower after all! They’re delicious and addictive and you can eat 20 of them since they’re so teeny.

They are also really simple to make – the recipe calls for a food processor but if you are like me and don’t own one, just use your fingers to work the butter into the dry ingredients. Work quickly though because the heat from your fingers will melt the butter and you don’t want that to happen – the chunks of butter is what creates that lovely scone texture.

I can’t wait to see the new little one, Rachel! I hope you enjoyed the shower! :)

Check out the rest of the party!

Nutmeg Nanny – S’Mores Popcorn
Creative Culinary – Patchwork Cupcakes
Bake Your Day – Salted Caramel Cashew Popcorn
A Spicy Perspective – Turtle Pumpkin Ice Cream Cake
Taste and Tell – Baby Blue Layered Jello Salad
Sweet Basil – Mini Blackberry Pies
Susie Freaking Homemaker – Cucumber Sandwich with Basil and Sundried Tomato Mascarpone Cheese
Diabetic Foodie – Cranberry Citrus Meatballs
Chip Chip Hooray – Itty Bitty Chocolate Thumbprints
The Lemon Bowl – Hermit Bars
Budget Gourmet Mom – Baby Blue Cheese Burgers
Mother Thyme – Pumpkin Cinnamon Rolls
Bran Appetit – Bourbon Toffee Popcorn
Thrifty Veggie Mama – Roasted Butternut Squash and Sage Pesto Crostini
Cooking with Books – Curried Salmon Phyllo Cups
 Miss in the Kitchen – White Chocolate Biscoff Muddy Buddies
 Cookistry – Walnut Streusel Coffee Cake
Bread & Butter – Paleo Pumpkin Whoopie Pies
Bakeaholic Mama – Salted Caramel Popcorn Bars
The Spiffy Cookie – Sweet Potato Pie Dip with Pie Crust Dippers
London Bakes – Mini Onion and Feta Pizzas
 Sarah from Sarah’s Cucina Bella - Apple Asiago Prosciutto Bites
Eat 2 Gather - Chicken Salad
Steph’s Bite by Bite - Baby Blueberry Pies
Farmgirl Gourmet - Dark Chocolate Cashew Brittle Cookies

One year ago:  Chili Cheese Dip
Two years ago: Vanilla Bean Cupcakes
Three years ago: Mexican Rice
 Four years ago: Kugelhopf

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Snickerdoodle Scones

8 scones

Ingredients

For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter
For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together sour cream and egg; set aside.
  3. In a separate small bowl, make the cinnamon/sugar topping by stirring together the sugar and cinnamon; set aside.
  4. In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
  5. Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  6. Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
  7. While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.
http://fakeginger.com/2012/11/12/mini-snickerdoodle-scones-a-surprise-baby-shower/

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Pumpkin Walnut Muffins

October 1, 2012 in breakfast

Happy international Food Bloggers Have to Post a Pumpkin Recipe Day!!

Yep, we made it to October! Get ready to be completely overwhelmed by pumpkin recipes. Pancakes, cupcakes, doughnuts, pasta, pizza, it’s going to be everywhere. And that makes me happy.

I actually wasn’t feeling the pumpkin love this year but this weekend I had to replace my vacuum and while we were at Target, I wandered over to the baking aisle and a can of pumpkin fell into my cart. What do you do?

These muffins might be my favorite pumpkin muffin ever. Figuring out that I need to add an extra egg to recipes like this (because of elevation) has seriously changed my life. I think every muffin I’ve made since then has been my omgfavoriteever. But yeah, they are incredibly delicious and let’s be real, anything with brown sugar sprinkled on top is amazing. The brown sugar gets crunchy in places and melts in other places. You can’t go wrong.

I caught my 2 year old licking batter off the counter when I turned my back. Apparently they’re that good.

One year ago: Bang Bang Shrimp
Two years ago: Chicken with Cider and Bacon Sauce
Three years ago: Black Bean Burgers

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Pumpkin Walnut Muffins

18 muffins

adapted from Heirloom Baking with the Brass Sisters

Ingredients

2 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 cup sugar
1 egg
2 teaspoons vanilla
1 cup milk
2/3 cup pumpkin puree
1 1/2 cups chopped walnuts, divided
1/4 cup butter, melted
1/2 cup brown sugar

Instructions

  1. Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
  2. Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
  3. In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
  4. Fill each muffin cup 3/4 of the way full. Sprinkle some of the remaining 1/2 cup walnuts on top of the muffins; sprinkle brown sugar on top.
  5. Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.

Notes

(High elevation: add an extra egg.)

http://fakeginger.com/2012/10/01/pumpkin-walnut-muffins/

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Carrot Cream Cheese Muffins

September 18, 2012 in breakfast

Y’all remember this time last year when I excitedly bought a can of pumpkin only to realize it had expired 2 years before?

I feel like I never really got over that. Don’t get me wrong, I was definitely beating down Starbucks’ door the day the PSLs were released but I just haven’t been excited to bake with pumpkin this year. But I’m still craving those fall flavors, you know?

So I was catching up on my DVR’d shows this past weekend and saw the Pioneer Woman making a carrot cake and, ding ding ding, immediately knew how to get my fall flavor fix! Carrot cake muffins! With sweetened cream cheese in the center!

You can’t go wrong with a muffin like this. The only way these could be better is if they had a ton of pecans in them! These were very moist and I didn’t even have to adjust them for the altitude! The carrots aren’t super obvious – you could probably get away with adding more than a cup. And like I said, pecans would be an excellent addition! And raisins! Mmm!

One year ago:  Cheddar Jalapeno Beer Muffins
Two years ago:  Lemon Bars with Strawberry Brulee

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Carrot Cream Cheese Muffins

about 16 muffins

Ingredients

For the filling:
1 8-ounce package cream cheese (low-fat is fine)
1/4 cup sugar
dash of vanilla
For the muffins:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar, firmly packed
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed; about 2 large carrots

Instructions

  1. Preheat oven to 400F. Line or grease a 12-cup muffin tin.
  2. To make the filling, microwave the cream cheese in a microwave safe bowl for about 40 seconds on low. Stir in sugar an vanilla. Set aside.
  3. Sift together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  4. In the bowl of a mixer, beat together the sugar, brown sugar, eggs, water, and vegetable oil until light. Slowly add in the dry ingredients and beat until just moistened. Add carrots and beat just a couple seconds until the carrots are dispersed.
  5. Put about 2 tablespoons of batter into each muffin cup. Add a heaping tablespoon into the center of each cup. Top with another couple tablespoons of batter, making sure the cream cheese is completely covered.
  6. Bake for about 20 minutes or until golden and a toothpick inserted into the center (of the actual muffin, not cream cheese) comes out clean. Cool completely on a wire rack.
  7. Repeat with remaining batter (or use a second muffin tin if you have it.)
http://fakeginger.com/2012/09/18/carrot-cream-cheese-muffins/

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