Tuesday, January 20, 2009

PB & J Surprise Muffins

I think that the marriage of peanut butter and jelly is possibly one of the greatest inventions of all time. Right up there with the portable potty that fits in the back of mini vans.

There are two kinds of PB & J sandwich lovers.

One has a stronger love for the peanut butter...slathers it on real thick and likes that it sticks to the top of their mouth (along with the bread) and is ridiculously hard to swallow without some sort of liquid. This type of person likes just a smidgen of jelly on that sandwich. Just enough that the sweetness just barely gets on their taste buds. These are my people.

The other is the jelly lover. Loves a thick layer of sugary jelly that overpowers the skinny layer of peanut butter. These types do not like the stickiness factor or so I have been informed. I cannot understand this sort of love as I do not appreciate the jelly overload. However, I am convinced that these people are also the type who eat jelly-filled donuts. Your out there...I know it...I have some in my family.

So, when I saw this recipe for muffins with PB and a jelly filling I was a bit apprehensive (being a PB girl) as they have a dabble of jelly filling. But, I gave it a whirl anyway figuring that all that bread around it could drown out the jelly if it was too overpowering. It turns out they are perfectly tasty.

To boot these tasty muffins are actually "healthy" which in my book is defined as "anything made with wheat flour- regardless of butter/sugar content".

PB & J Surprise Muffins
1 3/4 c. flour (white or whole wheat)
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. creamy peanut butter
1 egg
3/4 c. milk
1/3 c. melted butter
1/2 c. jelly

Mix: All ingredients in order that they appear in the recipe. Batter will be thick.
Place: 1 tbsp. of batter into muffin tin and make indentation with finger. Then place 1 tsp. jelly in center. Cover with another tbsp. batter and spread until jelly is not visible. I do not use muffin cups, but knock yourself out.
Bake: 375 degrees for 18-20 min.
Yield: 1 dozen

Monday, January 12, 2009

Holiday Cookie Exchange

This years cookie exchange was mighty caloric and tasty. Only a few minor baking disasters and really... it just wouldn't be the same without them. Thanks to everyone who attended and for their awesome efforts and recipes. For some great cookie exchange ideas visit my favorite website http://www.cookie-exchange.com/ to start planning your very own for next year!

Airplane Meatloaf?

After a month long sabbatical...I have made a discovery. Now the obvious would be that traveling with three children (two under the ripe age of 2 and a half) overseas is completely sadistic. Nope..that I have already figured out, yet continue to bring on the brutality voluntarily and will continue to do so until further notice. Not since eating in the school cafeteria have I been subjected to food of this unique "airplane" category so often. Surprisingly, I have a love for airplane meatloaf with mashed potatoes and corn. This meal was scrumptious with the beef smothered in B-B-Que sauce and buttery russets! Who'd a thunk?

The Best Peanut Blossoms Ever

Clearly...it's way too late for Holiday baking, but a little pink and red Valentine flair would be sweet!

Peanut Blossoms
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
1 egg
2 T. milk
1 tsp. vanilla

Mix: All ingredients.
Shape: Into balls and roll in white sugar and all kinds of decorative sprinkles.
Bake: 375 degrees for 10-12 minutes
Note: Immediately press a kiss down firmly after removal from oven.