Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

Peanut Butter & Honey Braid

Peanut Butter & Honey Braid 1  Peanut Butter & Honey Braid 2  Peanut Butter & Honey Braid 3

2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey

Preheat oven to 425°.  Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle.  Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.

1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)

Whisk together until smooth and drizzle over braid.

One Year Ago: Giant Chocolate Cookies Giant Chocolate Cookies

Two Years Ago: Rolo Caramel Brownies Layered Rolo Caramel Brownies

Three Years Ago: Raspberry Scones Raspberry Scones

Welsh Cakes

In my home growing up we had æbleskivers because of our Danish roots. These little cakes seem to be a close cousin, the Welsh version of a European pan cake. No special pan is needed as for the æbleskiver, just a griddle or fry pan. A perfect addition to a breakfast, brunch or tea.

Welsh Cakes

           Welsh Cakes 2       Welsh Cakes 3

1¾ cups flour
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/3 cup butter, cold
1/3 cup currants
1 egg, beaten
3-4 Tbl milk or buttermilk

Stir together flour, baking powder, salt, and sugar. Cut in butter. Stir in egg and add one tablespoon of milk at a time until dough just comes together. Roll out on flour surface to 1/4″ thickness. Cut into 2½”-3″ rounds. Heat griddle or pan to medium-low to medium heat, add butter or spray with non-stick spray. Add cakes to pan and cook about 3-4 minutes each side until golden and they have risen slightly. Watch closely to understand the correct heat and cooking time according to your griddle/stove and pan, you want the outside golden and the center cooked through. As cakes come off the griddle, spread with butter and sprinkle with sugar. Makes about 20 cakes.

One Year Ago: Peanut Butter Chocolate Chip Granola Cookies Peanut Butter Chocolate Chip Granola Cookies

Two Years Ago: German Chocolate Pie German Chocolate Pie

Three Years Ago: Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins Scratch

Easy Corn Spoonbread

A new family favorite! This is a quick to mix together, pour in the pan and bake side dish. I made it for Thanksgiving and it was requested for Christmas. I just made it again for dinner last night, so good!

Easy Corn Spoonbread

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (14.75 oz) can cream style corn
1 (15.25 oz) can whole kernel corn, drained
1/2 cup butter, melted
1 (4 oz) can green chilies
1 cup sour cream
3 eggs
1 tsp season salt

Preheat oven to 375°. In large bowl, stir together all ingredients, mix well. Pour into sprayed 9″x9″ square baking pan (or similar size pan). Bake 40-45 minutes, or until center is set.

One Year Ago: Cinnamon Twist Cinnamon Twist

Two Years Ago: Cinnamon Graham Pecan Muffins Cinnamon Graham Pecan Muffins

Three Years Ago: Cheesy Rice & Bean Dip Cheesy Rice & Bean Dip

Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

One Year Ago: Zucchini Bread Zucchini Bread

Two Years Ago: Peanut Butter Chocolate Chip Oat Bars Peanut Butter Chocolate Chip Oat Bars

Three Years Ago: Frosted Peanut Butter Milk Chocolate Cookies Double Frosted Peanut Butter Milk Chocolate Cookie

Sun Dried Tomato, Basil and Feta Scones

A savory scone, perfect with salad or soup, brunch along side an omelet, or an afternoon snack. Quick to stir together and look at those pretty babies! Recipe from

Sun Dried Tomato Basil & Feta Scones

3 cups flour
2 Tbl baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
8 Tbl cold butter, cut into pieces
1¼ cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained, roughly chopped
1/2 cup fresh basil, chopped

Preheat oven to 400°. Line two baking sheets with parchment paper or silpats. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives. Refrigerate 20 minutes. Gently mix buttermilk, feta cheese, sun dried tomatoes and basil into dry mixture, just until comes together, do not overmix. Turn out onto lightly floured surface, divide in half. Roll each half into 7″ diameter circle, about 1″ thick. Cut each circle into 8 triangles. Place on prepared pans. Bake for 15 to 17 minutes, or until they are puffed and browned on top.

One Year Ago: Orange Coconut Pecan Cake Orange Coconut Pecan Cake

Two Years Ago: Sprinkle Cookies Sprinkle Cookies

Three Years Ago: Chocolate Sheet Cake Chocolate Sheet Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Butter Swim Biscuits

Easiest biscuits for dinner! A little crisp and very buttery on the outside and tender on the inside. Recipe comes from simplytexas. Careful, these are dangerous, you might eat the whole pan!

Butter Swim Biscuits

Butter Swim Biscuits 2

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (3×3 or 4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

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Two Years Ago: Georgian Khachapuri Georgian Khachapuri

Three Years Ago: Italian Meatballs Spaghetti & Meatballs

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

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Two Years Ago: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

Three Years Ago: Banana Cardamom Cupcakes Banana Cardamom Cupcakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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Two Years Ago: Whole Wheat Refrigerator Rolls Whole Wheat Refrigerator Rolls

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.