Peanut Butter Muffins

Is this really January weather? We made it to 45 degree's in Southwest Wisconsin today. These temps sure makes keeping the outdoor wood boiler going a lot easier for me. 

This "spring like" weather is also changing our breakfast eating.  We aren't so much wanting the hot breakfast everyday, but getting back into our muffin groove.  We love muffins.  They travel well, which is essential for us and the trucking part of life.  But, I do a lot better at my portion control when I have a muffin.  Whatever works, right?

When I found this recipe for Peanut Butter Muffins I had to try it.  I had never thought of peanut butter as a flavor for a muffin. Guess I have been missing out!  These were super easy, and fast! I could easily whip these together in the morning, and have them ready before I leave for work. That's saying how simple these are, because believe me...  I don't leave a lot of time for extra's in the morning :) 

Peanut Butter Muffins  (adapted from Gooseberry Patch-"Seasons for Sharing")

2 c. all-purpose flour

1/2 c. sugar

2 1/2 t. baking powder

1 t. salt

1/2 c. peanut butter (recommend using crunchy)

2 T. butter

3/4 c. milk

2 beaten eggs

In large mixing bowl, combine dry ingredients.  Mix well.  Cut in peanut butter and butter with a pastry cutter or fork, until coarse crumbs form.  Stir in milk and eggs just until moistened.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 400 degrees for 15-18 minutes.  

Makes one dozen muffins.

***Note ***I used creamy peanut butter, but will use crunchy peanut butter next time to bump up the peanut flavor another notch.

The Best (Texas) Chocolate Sheet Cake

Today, I am at home relaxing during my first snow day in years.  The last time I had a snow day was 1991, so I think I am entitled!!  Granted, I could have made it in today, but the office is fully staffed and it will be a quiet day, so why should I deal with horrible roads? The office managers are a wonderful husband/wife team that are making their two and a half hour drive to work today, and I am not going to drive my pathetic 18 miles?  I really can justify staying home, I think..!  If there wasn't so much ice under the snow, I would suck it up and go.  But, my boyfriend is probably being forced into taking the day off due to roads conditions, and someone needs to be home to make him lunch, right??? If only my co-worker that lives down the road another 3 miles hadn't made the drive in at 5 a.m. I think that is the part that is making me feel a little on the guilty!

Over the weekend, I went to Pinterest to look at the recipes I had saved, and decided to make one.  The Best (Texas) Chocolate Sheet Cake was grabbing my attention in my need to have chocolate.  The pin took me to the recipe as posted by NancyCreative who had adapted it from The Pioneer Woman.  It is insanely chocolatey and moist beyond words. Every bit as good as the picture looked!  After it was finished, I had a small piece, and kept cutting "slivers" each time I walked past.  Next thing I know, there was a whole row gone... Did I do that???

Once I had the cake in the oven and was getting ready to make the frosting, I did make one change for us.  In an effort to not use a full pound of better in this recipe, I cut the frosting measurements in half.  It isn't a thick frosting, but it is plenty for us! I did bake the cake in a 10x15, since that is my largest pan.  If you have a 13x18, use that and you will have an easier time getting the frosting to not run over the edges!

The Best (Texas) Chocolate Sheet Cake 

2 c. all-purpose flour

2 c. sugar

1/4 t. salt

4 heaping Tablespoons unsweetened baking cocoa

2 sticks butter

1 c. boiling water

1/2 c. buttermilk 

2 large eggs, beaten

1 t. baking soda

1 t. vanilla

FROSTING

6 T. butter

2 heaping Tablespoons unsweetened baking cocoa

3 T. milk

1/2 t. vanilla

1/2 lb. powdered sugar

1/2 cup finely chopped pecans or walnuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes.

While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. 

***Note*** If you want the full frosting amount, double the measurements I listed.  I was trying to cut back on the amount of butter used!!

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Foodie Friends Friday - Chocolate Edition

Mmmmmm... Chili!

Chili is definitely in my "Top 10" of favorite foods.  It's simply yummy, warming, filling, and really one of the meals I eat a lot when I am trying to make up for the Christmas goodies.  It also helps me feel good about things before I start in on the Valentines Treats! Of course, when you have temperatures hanging around zero, it's just awesome for warmin' a girl up!

I never used to have much of a recipe for chili, I would just throw it together, or use a chili mix from the store.  That was the case anyway, until I came across this recipe years ago on allrecipes.  I just love the flavors, it is so perfect. Since the chipotle's go through the blender, you don't have any bites filled with strong heat, just a nice consistent warmth throughout.  I do typically leave the jalapeno out for dear boyfriend, as he isn't a fan of to much heat.  Also, to keep things in more his line of heat, I do remove the seeds from half of the chipotles.  It ends up with a nice heat level that we both agree on.  This freezes really well, too.

Best Chili

2 lb. lean ground beef  (I use 1 lb beef, 1 lb venison)

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 jalapeno peppers, diced (optional)

4 cloves garlic, minced

1/2 c. chili powder

1/4 c. cumin

1 t. salt

1 t. black pepper

1 (6 oz) can tomato paste

2 (15 oz) cans kidney beans, drained and rinsed

2 (15 oz) cans chili beans

1 (14.5 oz) can tomatoes

1 (7 oz) can chipotles in adobo (optional to remove seeds)

1 quart water, divided

1/4 c. flour

1 T. rice vinegar

Optional

Shredded cheese

Sour Cream

Green onion

Over medium-high heat, cook beef/venison til brown.  Drain.  Stir in onion and peppers; cook til tender.  Stir in garlic and cook 1 minute.  Add chili powder, cumin, salt and pepper.  Stir in tomato paste and beans.

In blender, puree tomatoes with chipotles til smooth.  Stir into the pot with 3 c. water.

Combine the remaining 1  cup water, with the flour in a jar and shake to combine.  Pour into chili. Add vinegar.  Simmer about 1 hour before serving. Garnish as desired!

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Manic Monday
Foodie Friends Friday 

Walking on a Cold Winter's Day

After all the nasty weather we have had, I thought today would be a good day for a walk. 

It was still cold enough that I didn't stay out long, but it was nice to get some fresh air.  

If only the sun had been out!

Now it's time to warm up with a nice cocktail!

(Yes, the cat's go on the walks too!!)