Cozy Peanut Butter Bread on a Chilly Winter's Morn

Well hello there, new year! 

The strangely warm December weather has finally gone and Jack Frost has found his way back to winter in the bluegrass state, and I'm not the least bit disappointed!  Winter should be cold, but especially when there are new sweaters and scarves to be worn!  Am I right?

Today is a school morning for the children which leaves me a little time to either be productive around the house or indulge in a little "refreshing" time to myself.  I ere on the side of introvert so I tend to refuel by myself.  (Although I love being with my family and friends more than anything on earth!)  There is something almost healing to me about after a hectic morning getting the kids ready, myself and running to schools, to  just unwind in the peace and quiet of my home. To me, a cold morning needs a hot sipper to drink, some favorite music in the background and a good book to read!

This was one of those morning I decided a wintery style respite was in order!

Let me reflect for a moment, as the past weekend was a magical one!  It was our first snow in the new house and it was beautiful!!! There is nothing like snow to make this family's heart skip a beat for joy as we snug in with an extra pot of coffee.  The kids were relieved it wouldn't be a "spring-winter" after all when they woke up to a fresh blanket of snow on the ground.  Apparently God answered their little prayers! 

We also had a wonderful time spending with some of our dearest friends over amazing food and company that feels more like family!  I know without a doubt I couldn't be any richer if I had all the world's money, because I have what money can't buy in my treasure box of family and friends!!  God has blessed me with an overflowing cup of loving people in my life, but this man right here is as good as they come!

I just pulled a beautiful, warm loaf of peanut butter bread out of the oven and it....  Oh my! It smells absolutely divine in here!!  I just had to share this easy Paula Deen recipe with you.  It's the perfect snack with your favorite jam, especially when the air is cold outside and the fireplace is warm in your house!  Grab a few ingredients and make this delicious bread today!

This recipe couldn't be more simple yet anymore wonderful!

Peanut Butter Bread
Paula Deen

2 c. all-purpose flour
1/3 c. sugar
1 tsp. salt
4 tsp. baking powder
1 1/2 c. milk
Splash of vanilla (I added this.)
1/2 c. peanut butter


Preheat oven to 375 F.
Mix together the dry ingredients in a large bowl.  Add the milk, vanilla and peanut butter and stir until well mixed.  Pour into a greased 8x4x3 in. loaf pan.  Bake for approximately 50 minutes.  Serve warm with jam or butter.

Savory Bacon & Cheddar Muffins

I'm not going to give these muffins much of an intro because these beautiful pictures say it all!

Bacon and cheddar cheese in a warm fluffy muffin would be welcomed at table along side the best of chili or soup supper!  They would be a wonderful change of pace from the everyday muffin or toast at breakfast with some farm fresh eggs and hot coffee on a brisk morning. 

They smell delicious while baking but taste even better!  For a new idea in the bread basket, you really should try these delicious bacon and cheddar muffins. They're a hit at our table this fall!

Savory Bacon and Cheddar Muffins

Gooseberry Patch

1 1/2 c. all purpose flour

1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)

1 Tbsp. baking powder

1/4 tsp. cayenne pepper

1/4 tsp. salt

2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)

6-8 bacon slices, cooked crisp and chopped

1 egg, beaten

1 c. milk (I always use skim.)

1/4 c. butter, melted

Preheat oven to 425 F.

Combine dry ingredients into a large bowl.  Stir in 2 c. cheese and bacon; set side.  Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated.  Fill greased muffin cups 3/4 full with batter.  Sprinkle on remaining cheese. 

Bake for 12-15 minutes.  Let cool about 5 before removing from pan and enjoy!

Tonight we're going to have the muffins with this hearty sweet and spicy chili that's simmering away in my crock pot! 

Tis the season for comfort food, right??!

Classic Banana Nut Muffins with Vanilla Bean- Cinnamon Glaze

Chilly mornings outside call for a cozy fireplace and a hot breakfast to warm the body and soul!  Banana-nut muffins are one of those classic recipes that smell divine, taste delicious, and call you back to your Grandma's kitchen table.  My muffins are topped with an easy vanilla bean-cinnamon glaze that makes them a real treat!  I use vanilla bean paste which is one of my favorite things ever!  You can find it in specialty food stores or order it online.  It's certainly worth the hassle to find, but if you don't any real vanilla extract is delicious too.  

A batch of these muffins are perfect on a November day to serve to your family after raking leaves or accompany your afternoon coffee while you're starting your Christmas list!  There really isn't a time when fresh baked muffins wouldn't be delicious!  

I hope you'll find time to revel in this festive season of Thanksgiving hush before the holiday bustle really begins!

Banana Nut Muffins 

From: Keeping Good Company Cookbook

3 c. All purpose flour

1 tsp. salt

2 1/2 tsp. baking powder

1 tsp. cinnamon

3/4 c. granulated sugar

1/2 c. Butter, melted

1 c. Milk

2 eggs, beaten

1 c. Very Ripe bananas, mashed

1/2 c. Walnuts, chopped (pecans are delicious too)

Vanilla Bean- Cinnamon Glaze:

(I "eye balled" this recipe, so I don't have exact proportions here.. Sorry but that's how I tend cook sometimes, but here is a good idea of what I did. Delicious!)

1-2 Tbsp. Butter, softened

1/2. Tsp. vanilla bean paste (or extract)

Dash cinnamon

1 c. Powdered sugar, sifted 

1-2 Tbsp. Milk

Stir butter, vanilla, and cinnamon.  Add the sugar and gradually milk until the right smooth consistency you want.  It is a glaze, so you still want it a little runny.  Heat in the microwave for about 20-30 seconds and stir until smooth.  

~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 400 F.

Combine all the dry ingredients.  Combine all the wet ingredients, except bananas.  Fold the wet ingredients gently into the dry until carefully mixed.  Next fold in the bananas and nuts until just blended.  

Scoop into greased muffin tins (if using paper liners, still spray with baking spray) and fill about 2/3 full with batter.  Makes about 18 muffins.  Bake for 16-18 minutes.  

Let cool for about 10 minutes before carefully spreading on the glaze.  It will drop down the sides, but that's okay!

Enjoy while warm and freeze leftovers, if you have any, for a fast breakfast treat.

Who else is loving the leaf piles these days?!!

Have a sweet day!

Moist Blueberry Banana Muffins

I am a lover of berries, and this is blueberry season so I've been enjoying them in my cereal and oatmeal for breakfast.  Although my favorite way to eat them is probably in freshly baked muffins! 

These blueberry banana muffins have everything I love!  They're moist with plenty of sweet bananas and blueberries throughout each muffin, some whole wheat flour which adds nuttiness and a pinch of cinnamon that I add to almost everything I bake!  Cinnamon just adds that "something-something"!

My kids love these muffins and ask for more.  Enjoy these warmer spring mornings with a delicious treat from your own kitchen!  Try moist blueberry banana muffins out for yourself!  

 

Moist Blueberry Banana Muffins

Original recipe at: What Megan's Making

Makes 1 dozen muffins

3 ripe bananas, mashed

3/4 c. sugar

1 egg, lightly beaten

1/3 c. butter, melted and cooled

1 1/2 c. flour **I used 1 c. wheat and 1/2 c. All-purpose

1 tsp. baking soda

1 tap. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1 1/2 c. Fresh blueberries rinsed or frozen 

Preheat the oven to 375 degrees.  Grease or use baking spray to grease one muffin pan.

In a large bowl, add mashed bananas, sugar, egg, and melted butter.  Mix together very well so everything combines.

In another bowl, add flour, baking soda and powder, salt, and cinnamon and stir until blended.  Gently fold the dry mixture into wet, but just until blended and no more!  Fold in the blueberries.

Spoon evenly in the muffin pan and bake for 20 minutes.  Allow to cool for a few minutes before taking out and eating with  a cup of coffee or cold milk!

** For the wheat flour, I used King Arthur Flour in unbleached white-whole wheat flour.  It's great for baking!

A Frosty Winter's Morning Glory Muffins

The temperatures have been brutal outside despite clear blue skies that look warm as early spring.  I don't mind the extreme cold for just a couple of days, since I've been home with groceries stocked and a fireplace to stay as toasty as possible!  In fact, I am one to believe winter should be cold, despite popular opinion. :)  It helps balance our smoldering summers.

We've all woken up to chillier than usual bedrooms despite turning up the heat.  (I mean, what can you do when the lows are below 0, ha?!). So our sweet babies have had the bright idea to completely bundle--or bungle as the little miss says-- in our warmest, softest cable knit sweater throws!

I think they have the right idea to stay toasty warm!!! :)

The morning Mr. Cozy was off, Monday, I made a batch of these wonderful Morning Glory muffins!  They're easy since the base is actually a box mix.  They're chock full of things like pineapple, dried cranberries, toasted pecans, apples and even carrots.  The addition of cinnamon and the wonderful streusel makes them smell divine when baking!  I added a simple glaze to finish these irresistibly cozy muffins off.  A cross between carrot or hummingbird cake and spice bread... This is a delicious recipe!!

When frost covers your window panes as the sun comes up, what better than to warm up by the fire or in your favorite blanket and sip on fresh coffee with a homemade morning glory muffin!  

Morning Glory Muffins

Adapted from Southern Living 

1/4 c. Milk

1/4 c. Canola oil

2 large Eggs

1 (15.2 oz) pkg. Cinnamon streusel muffin mix

1/2 tsp. ground Cinnamon

1 8 oz. can crushed Pineapple, in juice

3/4 c. Grated peeled apple (calls for Granny Smith but I used Gala)

3/4 c. Shredded carrots (not pre-shredded) I recommend grated yourself

3/4 c. Toasted pecans, chopped

1/2 c. Raisins or dried cranberries

Baking spray 

For the Glaze* 

1 c. Powdered sugar

1-2 Tbsp. Milk or Orange juice

* the glaze is my go-to glaze "recipe".  Sometimes I also add a splash of vanilla.

Preheat oven to 425 degrees.  Whisk together first 3 ingredients until blended.

Remove and set aside streusel pkg. from the box.  In a large bowl, mix together the muffin mix and ground cinnamon.  Make a well in the center, and add the egg mixture, pineapple and next 4 ingredients, stirring just until moistened and no more.

Place baking cups in muffin pan and spray with cooking spray.  Spoon batter evely until 2/3 full.  Sprinkle the streusel packet evenly over the muffins.

Bake for 18-23 minutes on the top rack.  I didn't have mine high enough and the bottoms almost got too dark.

Stir together glaze ingredients and once muffins have cooled 10 minutes, spoon the glaze over the top for it to sink in a bit and coat the tops, too! 

Makes 1 1/2 dozen.

Delicious Pepper Jack Corn Muffins

As a Southern country girl, I grew up on cornbread.  Fried golden and crisp is some of the best food there is, or baked up moist and tender is so delicious, too!  Cornbread is a staple in my family, since it goes so well with many delicious foods.  Stews, soup, chili and BBQ are even better with a side of homemade cornbread, especially in the cold winter months!  When I got a the new Gooseberry Patch cookbook Hometown Christmas as a gift, I was excited to try out this new recipe for cornbread muffins.

These cheesy cornbread muffins are the best cornbread muffins I've ever had!!!

They are super tender and very flavorful!  Sour cream makes them moist, creamed corn makes them sweet, and the cheese gives them delicious flavor!  I love using yellow cornmeal the best, because it adds a great texture, too.  Last night I made a batch of these beauties for supper, and everyone raved! When I say they're some of the best--as much cornbread as I've eaten in my lifetime-- you can trust that you'll also love this recipe with your next comforting meal!

Pepper Jack Corn Muffins

Gooseberry's Hometown Christmas

1 1/2 c. Yellow cornmeal

1 tsp. salt

1/4 tsp. baking soda

2 eggs

3/4 c. Sour cream

1/4 c. Canola oil

1 14 oz. Can creamed corn

3/4 c. Pepper jack (I had cheddar and used that) shredded

Paprika

Spray muffin cups with baking spray and preheat oven to 400.  In a large bowl, combine cornmeal and next two ingredients and set aside.  In a smaller bowl, whisk eggs with sour cream and next 3 ingredients.  Stir until just moistened.  Spoon evenly into muffin cups and sprinkle with paprika or cayenne, if you like heat.

Bake for 23-25 until golden.  Serve warm.  Makes 12.

Summer's Bounty Fresh Corn Fritters

This summer I've really taken advantage of all the delicious bounty of fresh corn we've had in Kentucky this year!  There is something so wholesome and summery about shucking silky corn and cutting it off the cob.  I feel like my inner Little House on the Prairie spirit comes alive!  Then you're left with golden or peaches and cream (my fave) niblets that are ready to do so many beautiful things with.

Fresh corn is of my favorite vegetables to eat, and our children love it every bit as much!!  :)  That's a good excuse to buy even more and try out new recipes. Yay!  I made corn chowder a couple weeks ago and it was a hit, but these fresh corn fritters are just down right mouth-watering delicious!!! 

From what I gather, corn fritters are corn cakes.  Tomato/ tomahto.  I think "fritter" is just fun to say!  If you're a country mouse like me, you probably have made hush puppies or fried corn bread before.. (Insert: if not, you haven't lived yet.  Get on this Southern train!) ... and these fritters are pretty similar to those delicious things.  

Let me elaborate.

Freshly cut corn is stirred into a thick and creamy corn meal and flour batter that's laced with a little sugar and a dash of heat.  They are pan fried to a golden brown--preferably in cast iron--which makes them crispy on the outside and still moist.  Then drizzled with lush raw honey to finish.  These cakes are brimming with corn, and I think they're the most perfect summer side with almost anything!  Last night I made them with Sticky Crock Pot Drumsticks and baked beans.  It was a great meal.  

I'm finally back in the swing of things with my cooking.  It took a couple months after bringing home our children to re-learn how to cook while meeting every one's needs.  Lol, it was taking me almost 3 hours to make supper....  That wasn't flying!  Now, our kiddos have more understanding of what mommy is doing in the kitchen, and that it takes time and work to put dinner on the table.  :) I really enjoy cooking for my family now!!  

Thankfully, we had very generous friends and church family who brought us amazing, homemade suppers during the first 3 weeks!  I could've kissed them for that!! I can't express what a big help it was in that difficult first month.  Now that I'm fully aware of how much you can bless a new mommy and daddy with a hot meal, I'll be sure and do the same for others.

My husband and children LOVED these corn fritters, so they'll be something I'm anxious to make again!  I made a big batch so we have some leftover ones to enjoy with breakfast or another meal soon.  Though I have to say, they are the best hot and sizzling just out of the skillet.  If you're up to you ears with ears of corn (hehe), you really need to make some fresh corn fritters!  Let me know what you think!

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

Fresh Corn Fritters

Serves 4-6 generously

1 1/2 c. All purpose flour

1/2 c. Yellow cornmeal

2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Smoked Paprika

Dash of Cayenne Pepper

2 Tbsp. Sugar

2 Extra large eggs

3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)

Fresh corn kernels cut from 4 cobs

Oil for frying

Honey, for drizzling!(!)

In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

Stir in the corn.

In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

See?  You want them to get all bubbly before you turn them.

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

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My Late Night Snack

My two blessings are fast asleep with their little kikis (blankets) in their snuggy beds. 

It's a peaceful night to catch up on a book I sat down months ago.  

I just pulled out a piping hot loaf of cinnamon banana-blueberry bread out of the oven.  The house is dark with only lamplight, but the aroma beckoned me to take a picture and share with you this small moment of sensory bliss!  I baked it for in the morning so we'll have an easy and delicious breakfast before church.  Our children LOVE blueberries, so I know this will be a treat.  Anyways, it looks and smells too good to pass up a warm slice with some cold milk right now!

I've never posted from my cell phone before like I am now, but I just wanted to share with you a piece of my night since I can't share the bread.  :)

Not sure how well you can see this picture with the glare, but it's a very dear one to me.  It was taken the day I met my daughter and son.  The first day they came home with us she fell asleep in my arms.  There are no words of the love my heart felt...

This picture--as Mom has said--is like my "just born" picture with my daughter laying on my chest.  

My babies have arrived.... God sent them to us, no doubt!!  Life is crazy and unorganized but so sweet and fun with our family.  Normal is new and now I wouldn't want it any other way!  

The recipe for this bread is in my archive.  I only changed it by adding about 1 tsp. cinnamon and sprinkled oats over the top.  :)

Sweet dreams my dear friends!  

Scrumptious Banana Bread with Orange Glaze

 

This delicious bread is a recipe I shared at Inspired By Family Magazine (where I contribute) in January, and I've almost forgot to post it here at The Cozy Little Kitchen, too!

 

As you can see, this banana bread speaks for itself in that it is tender, moist and really delicious!  It's infused with delicious orange flavor that comes from zest of juice of an orange to brighten up the classic banana bread.  There is an orange glaze that's drizzled over the entire loaf when you take it hot out of the oven, and it seeps into the bread for a sticky sweet surprise when you taste it!

 

 

Because it's made with cake flour instead of all-purpose, it's really light in texture and just falls apart in your mouth as any good quick bread should.

 

What better than make a fresh loaf of this banana bread with orange glaze for a treat you can share with the family!  I hope to make it again soon!

 

 

 Moist Banana Bread with Orange Glaze

Recipe Origin: Keeping Good Company Cookbook

Makes 2 Loaves

 

2 c. sugar

1 c. (2 sticks) butter, room temperature

6 very ripe medium bananas, peeled and mashed

4 eggs, well beaten

1 Tbsp. fresh orange juice

2 tsp. freshly grated orange zest

2 1/2 c. cake flour

2 tsp. baking soda

1 tsp. salt

 

 Orange Glaze:

1/2 c. powdered sugar

1 Tbsp. fresh orange juice

 

Mix together the sugar and orange juice with a whisk until blended.  If you want the glaze a bit thicker add more sugar a teaspoon at a time.  If you want it thinner, add more juice.  Simple and delicious! 

 

 

Preheat oven to 350 degrees F.

 

Cream sugar and butter until light.  Add bananas, eggs, orange juice, and zest.  Mix well. 

 

 

 Sift together dry ingredients and fold in banana mixture.

 

 

 

 

 Divide between two greased 9x5 inch loaf pans.

 

 

Bake for 45-50 minutes, until firm in the middle and clean toothpick.

 

 

Pour the orange glaze over the warm bread.  Allow to sit for a few minutes--if you can wait!--before slicing and eating. 

 

To store, remove the loaves from the pan and wrap tightly in plastic wrap.  The bread should easily come out of the pans. It freezes well, too.

 

 

Enjoy!

 

 

 

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