Peanut Butter Overload Pancakes

If you like peanut butter then these pancakes are for you! The pancakes have peanut butter in them and then they are topped with a delicious peanut butter whip. 

The original recipe made a ton of peanut butter whip and I added a bunch to these pancakes, a bit too much, although it is delicious, it overwhelmed the pancakes. I am going to cut the whip recipe in half so I do not have quite so much. Although it is delicious and I may have eaten the leftovers with some graham crackers, I would like a more balanced pancake to whip recipe.

I was so ready to eat when I made these pancakes that I added the whip right away when I finished making the pancakes and the whip started to melt as soon as it hit the pancakes. Next time I will try and let the pancakes cool a bit so it does not melt so much. As you can see by the picture the whip melted so much you can't even see the bottom pancake.

Peanut Butter Overload Pancakes

Ingredients:

Pancakes

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 cup creamy peanut butter
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons canola oil
• 2 1/2 tablespoons granulated sugar

Peanut Butter Whip

• 1/2 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups heavy whipping cream

Directions:

1. Preheat a griddle to medium-low heat.
2. In a large bowl, whisk together the peanut butter, sugar and oil.
3. Add in the eg and milk and whisk to combine.
4. Add in the flour and baking powder and whisk to combine.
5. Using a 1/4 cup or 1/3 cup scoop out the batter and pour onto the griddle. Cook until bubbles form and bottom is golden brown. Flip over and cook on other side until golden brown. Repeat with remaining batter.
6. Meanwhile, in a large bowl, using an electric mixer, beat the cream cheese until light and fluffy.
7. Add in the peanut butter and beat until well combined.
8. Slowly beat in the powdered sugar and beat until well combined.
9. In a medium bowl, beat the heavy whipping cream until stiff peaks form.
10. Gently fold the whipped cream into the peanut butter mixture.
11. Once the pancakes are done, allow to cool a bit and then top the pancakes with desired amount of peanut butter whip.

Enjoy!!!

Notes:

I got 9 pancakes from this recipe.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1084
Total Fat		80.1g
Saturated Fat		33.5g
Trans Fat		0g
Polyunsaturated Fat		2g
Monounsaturated Fat		4.5g
Cholesterol		206mg
Sodium		709mg
Total Carbohydrates		72.2g
Dietary Fiber		4.5g
Sugars		34.3g
Protein		29.3g
Calcium		27.6%
Iron		14%
Potassium		529.5mg
Vitamin A		8.7%
Vitamin C		0.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yummy Haus.

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Merry Christmas

 

Merry Christmas everyone! I hope your day is filled with laughter and love and of course some good food and even better desserts. 

Enjoy the day!!!

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Cinnamon Roll French Toast

I enjoy a good cinnamon roll, but do not enjoy the work of them and therefore do not make them often. This french toast takes the flavor and deliciousness of a cinnamon roll without all of the work.

Cinnamon Roll French Toast

Ingredients:

French Toast

• 1 loaf French bread
• 5 eggs
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon, divided
• 2 teaspoons ground nutmeg
• 1/2 cup brown sugar

Cream Cheese Frosting

• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Slice the French bread into 1/2 inch slices and place a single layer into the prepared baking dish.
3. In a medium bowl, whisk together the eggs, milk, vanilla, 1/2 tablespoon cinnamon and nutmeg, until well combined.
4. Pour half of the egg mixture over the bread slices. 
5. Place another layer of bread slices on top of the first layer of bread slices. Pour the remaining egg mixture over top of the top layer of bread slices. 
6. Sprinkle the brown sugar and remaining cinnamon over top of the bread slices.
7. Bake for 25 minutes or until the egg mixture has been completely absorbed by the bread slices and an inserted knife into a bread slice comes out clean.
8. Meanwhile, in a large bowl using an electric mixer, beat the butter and cream cheese until well combined and creamy.
9. Add in the vanilla and beat until combined.
10. With the mixer on low, gradually add in the powdered sugar until well combined.
11. Remove the baking dish comes from the oven and let cool for 5 minutes.
12. Spoon desired amount of cream cheese frosting over top of the bread slices.

Enjoy!!!

Notes:

You can prepared the casserole the night before, cover with aluminum foil and refrigerate overnight. In the morning remove the casserole from the refrigerator and remove the aluminum foil and allow to sit on the counter while the oven preheats. Bake for about 30 minutes.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 409
Total Fat		14.7g
Saturated Fat		8.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		164.7mg
Sodium		255mg
Total Carbohydrates		62.1g
Dietary Fiber		1.1g
Sugars		46.3g
Protein		8.7g
Calcium		7.7%
Iron		9.3%
Potassium		95.6mg
Vitamin A		4.5%
Vitamin C		0.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Six Sisters' Stuff and Sugar Spun Run.

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Make Again Monday: Hot Dulce De Leche

 

If you have not tried dulce de leche you really need to. It is the Mexican version of caramel, but so much better. The taste, the flavor is way better than the caramel we have. 

I have used dulce de leche in baked goods,  I've use it in coffee, I've used it in ice cream and this delicious drink. A creamy and delicious way to warm up on a cold day.

To see the recipe and original post click here.

Enjoy!!!

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Bacon Jalapeño Crescent Roll Ups

 

These roll ups almost didn't make it on this blog. My oldest really wanted to make them herself and they most definitely did not turn out like the picture with the recipe. The look of the was not something that I wanted to post on my blog so I almost didn't take any pictures. I was going to wait and see how they tasted, then remake them and get pictures. However there were several things that with this plan that I had to rethink. One, I tend to take awhile to remake recipes, especially if it is a snack or bread type recipe, like these. two, I've had recipes disappear from Pinterest or people's blog before so I figured it was best to take pictures and post and then remake whenever I get around to it.

I am so glad I took the pictures, even though the roll ups are not really rollups and do not look the best. I can tell you they are absolutely delicious and worth making no matter how they look. My daughter left the seeds in the jalapeño and they definitely packed a spicy punch.

Bacon Jalapeño Crescent Roll Ups

Ingredients:

• 8 ounces crescent dough sheet
• 4 ounces cream cheese, softened
• 2 tablespoons milk
• 3 green onions, diced
• 1/2 teaspoon garlic powder
• 5 slices bacon, cooked and crumbled
• 1 jalapeño, diced
• 3 ounces colby jack cheese, shredded

Directions:

1. Preheat the oven to 350º F. Spray a baking sheet with cooking spray.
2. In a small bowl, stir together the cream cheese, milk, green onions and garlic powder.
3. Roll the crescent dough sheet out onto a cutting board.
4. Spread the cream cheese mixture even onto the dough.
5. Sprinkle with the bacon, diced jalapeño and shredded cheese.
6. Starting on a long edge roll the dough up. 
7. Cut the dough into 8 equal pieces.
8. Place the roll ups onto the prepared baking sheet.
9. Bake for 9-11 minutes or until golden brown.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 188
Total Fat		11.4g
Saturated Fat		6.1g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		30.4mg
Sodium		430.8mg
Total Carbohydrates		15.7g
Dietary Fiber		1g
Sugars		3.1g
Protein		6.6g
Calcium		9.4%
Iron		3.5%
Potassium		39.8mg
Vitamin A		3.7%
Vitamin C		5.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Greens & Chocolate.

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Everything Bagel Stuffed Peppers

I try to eat healthy on a daily basis, but I have such a sweet tooth, it's hard for me to resist. During the weekdays you will see me eating either carrots or bell peppers with my lunch. I usually eat them plain, but will occasionally make some hummus to dip them in. When I saw this idea for cream cheese and everything bagel seasoning in peppers I knew it was the most delicious way to "treat" myself and change up my veggie routine. The original recipe used mini peppers, which would definitely be easier to stuff with cream cheese, but for the cost of them I could not justify buying them, so I used the bell peppers that I normally buy. 

Cream cheese and everything bagel seasoning in a pepper is such a delicious way to eat a pepper. I could have eaten two whole peppers this way instead of my normal one pepper for lunch.

Everything Bagel Stuffed Peppers

Ingredients:

• mini or bell peppers
• cream cheese
• everything bagel seasoning

Directions:

1. If using mini peppers, cut them in half lengthwise and remove the seeds and stem. If using a bell pepper cut into desired size pieces and remove seeds and stem.
2. Fill the peppers with desired amount of cream cheese and sprinkle with everything bagel seasoning.

Enjoy!!!

*Adapted from Lauren's Latest.

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Make Again Monday: Pirate Pasta

 

I am a big fan of green olives and thankfully my kids are too so we can enjoy meals like this. Black are good too, but not quite as good as green olives. If you are not a fan of green olives you could use black or leave the olives out completely. Although the dish won't be as good with out the saltiness of  the green olives.

To see the recipe and original post click here.

Enjoy!!!

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