Sadly, Peanut Butter Lover’s Month is drawing to a close. This is the last peanut butter recipe I will be sharing for the foreseeable future (read: until I make a new recipe).
Usually, the recipes I post are not entirely original. I begin with someone else’s recipe and make a few tweaks here, a few substitutions there, finally arriving at the recipe I post. However, this recipe is one of a kind. I am not claiming that no one has ever made peanut butter crepes before, but I did not reference any recipes when I started cooking. I simply poured a bit of this and that into a bowl and hoped that it would all turn out. Originally, I was going to make pancakes, but the thin batter is better suited for crepes. I was quite pleased with the results.
To top my crepes, I whipped up some un-original “nice cream”–a frozen banana run through a food processor until it has the consistency of soft-serve ice cream. The “nice cream” can either be rolled inside of the crepes or spread across the top.
1 tbs. peanut butter
1/8 tsp. vanilla
1/8 tsp. cinnamon
1/16 tsp. baking powder
Combine all ingredients in a food processor until smooth.
Lightly coat a skillet with nonstick spray and heat over medium high.
Pour batter by spoonful onto hot pan. Let cook 2-3 minutes until the top is bubbling. Flip and continue cooking until done.
There are some recipes that simply cannot be outdone, and you simply should not mess with perfection. Nobody will ever beat the 1-1-1 macaroni recipe that has been handed through our family (1 lb. elbow noodles, 1lb. cheese, 1 quart milk). I have never had strawberry cake that tastes quite as good as the moist dessert my mom bakes. Above all, nothing compares to my homemade oatmeal cookies (and, sorry, but I am not revealing my secret ingredient).
In high school, this basic banana smoothie became my favorite post-soccer-practice snack. It met all the necessary requirements:
It is easy to make
It fit the coach-prescribed “soccer diet”
It tied me over until I could eat Mom’s amazing supper
I have tried a variety of alterations over the years, but the base stays the same: one banana, one cup of milk. Add whatever you want, but don’t mess with perfection.
Basic Banana Smoothie
1 banana (preferably frozen)
1 cup milk
1 cup ice (if banana is not frozen)
Additional options (you can add as many as you choose!):
honey, agave, or maple syrup
Combine all ingredients in a blender and blend until smooth.
I once had an infamous great-aunt. She was known in our church for a number of reasons, most of which are irrelevant to this story. Nonetheless, her Coca-cola Cake is worth mentioning. She had mastered the art of making a gooey, fudge-y chocolate cake that no one could mimic, and everyone looked forward to church potlucks so that they could get a taste of that dark goodness.
I had completely forgotten about that childhood treat until I began preparing for today’s Labor Day potluck at church. I love cooking for people, and I could easily spend a fortune preparing decadent desserts for those around me. However, I set myself a budget of only $2 for today. Call me frugal. Call me cheap. (I am both). But, I believed that I could make a sweet dessert for less than $2. And I did it.
This 2-ingredient, $2 soda cake is not nearly as difficult as Aunt Ann’s Coca-cola cake. Yet, it is airy, light, and sweet–perfect for an end-of summer dessert. Enjoy experimenting with different cake + soda combinations.
Potluck Pop Cake
1 box cake mix (I used lemon) ($1.24)
1 12-ounce can soda (I used Ginger Ale) ($.65)
Combine both ingredients in a bowl and mix well.
Bake as directed on box.
Eat and enjoy!
Total: $1.89 for 24 servings ($.08 per serving)
What foods are your relatives known for?
What cake + soda combinations would you want to try?
School starts back this month, meaning that mornings are about to become hectic for families across the country. When mornings are crazy, it is easy to reach for a microwaveable, portable meal. Let me give you some options:
Each option can be reheated in seconds and will keep you energized through the morning. Yes, the first option is easy, but the second option is cheaper, homemade, and all-natural. What makes the second option even better is that there are only two necessary ingredients, but you can add your own spices to customize the taste.
So how can you make these grab-and-go breakfast muffins? Check out this recipe right here:
Grab and Go Egg Muffins
The base for one muffin:
1 slice cooked bacon
Preheat oven to 350 degrees Fahrenheit and spray muffin tins with nonstick spray.
Stir in bacon and any mix-ins.
Pour into prepared muffin tins.
Bake for approximately 20 minutes.
Let cool completely. Then freeze in an airtight container.
Before eating, microwave muffins for about 1 minute.
**I recommend making a large batch of these and keeping them on hand for hasty mornings
Last Saturday, I hopped a plane and left my life in North Carolina. My DSLR, my laptop, and my favorite stuffed animal are all a thousand miles away, and I am engaging on a new adventure. While I will miss my family, friends, cooking, and everything else about North Carolina, I am beyond excited for everything that this summer holds.
Because I will only have a few free hours a week, I am not even going to attempt to write new blog posts. Don’t worry though; I have scheduled quite a few posts to appear while I am gone. I cannot wait to tell you all about my summer, but until then, keep reading my posts and leaving comments (I will respond when I get back home).
Enjoy your summer!
Sweet Potato Cakes
1/2 cup mashed sweet potato
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Coat a pan with nonstick spray and heat it over high heat.
Beans, beans! The magical fruit–the more you eat the more you…
Uh, let me try again.
Beans, beans! They’re good for your heart–the more you eat the more you…
Well, you get the idea.
When I visited Honduras in 2010, we ate refried pinto beans at every single meal. I love beans, but after 21 meals of refried beans on hotdog buns (breakfast), refried beans with tortillas (lunch), and refried beans with rice (supper), even black beans would have been a welcome treat!
At the end of the week, they took us out for a special meal.
I must say, though, that my nails were extremely smooth and shiny by the end of that week. Maybe beans truly are magical.
Chunky Black Bean Dip
1 (15 oz.) can black beans, drained
1/4 cup pre-made salsa
chopped green pepper (optional)
Combine all ingredients in a food processor or blender and pulse until the mixture becomes the desired consistency
When you have to make breakfast every morning using only a microwave, you get creative. Before making this recipe, I had never microwaved an egg. I had also never eaten eggs in a basket. It is amazing that this recipe worked out.
Microwaved Eggs in a Basket
1 slice bread
Use a cup or cookie cutter to cut a circle in the center of the piece of bread.
Crack the egg into the hole.
Using a fork, poke the egg yolk into the egg white (this step may be unnecessary if you like over-easy eggs, but I have never tried skipping this step).
Microwave for thirty seconds. Check the egg and continue microwaving for 15 second intervals until the egg is cooked. (I cooked my egg for a total of one minute).