Peanut Butter Chocolate Chip Muffins - Small Batch #MuffinMonday

Just sweet enough for dessert but not too sweet for breakfast, these peanut butter chocolate chip muffins go great with a cup of tea or glass of cold milk.

This month’s Muffin Monday snuck up on me! I could have sworn there was one more after Thanksgiving. Turns out that I wasn’t the only one!

So after a lot of scurrying around and possibly some panic baking, we have five SIX delicious muffin recipes to share with you today. This one is mine. 

Peanut Butter Chocolate Chip Muffins

This recipe makes six normal sized muffins, chock full of chocolate chips and peanut butter. I use Jif Extra Crunchy because it’s my favorite. I topped the muffins with mini chocolate chips before baking because I ran out of the regular ones. 

Ingredients

2 tablepoons plain whole milk yogurt

1/3 cup or 80ml milk

1 cup or 125g all-purpose flour

1/2 cup, packed, or 100g dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup or 83g crunchy peanut butter

1 tablespoon butter, softened, plus more for greasing the pan and the chips

1 large egg, at room temperature

3oz or 85g semi-sweet chocolate chips, plus extra for decoration, if desired

Method

Preheat your oven to 350°F or 180°C. Prepare your six-cup muffin pan by greasing it with butter or lining it with muffin cups. 

Measure the milk into a measuring cup and stir the yogurt into it. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda and salt. 

Put just a dap or two of butter in the chocolate chips and rub them with your clean hands to separate the chips that are stuck together. Add the buttery chips to the dry ingredient mixture and toss to coat. 

In another mixing bowl, whisk the butter, peanut butter, milk/yogurt and egg.

Add the wet ingredients to the dry and fold until almost completely combined. You might still see a little flour. 

Spoon or scoop the thick batter into your prepared muffin pan. Top with extra chocolate chips, if desired.

Bake in the preheated oven for about 20-25 minutes or until a wooden skewer comes out clean. 

Cool in the pan on a wire rack for about five minutes then transfer the muffins to the wire rack to cool completely before plating up to serve.

Enjoy!

As I mentioned above, today is Muffin Monday, always celebrated in this space on the last Monday of the month. Check out all the lovely muffins we are sharing in the links below. 

• Cranberry Squash Muffins from A Day in the Life on the Farm
• Mint Chocolate Chip Chocolate Muffins from Passion Kneaded
• Peanut Butter Chocolate Chip Muffins from Food Lust People Love
• Sourdough Chocolate Muffins from Karen's Kitchen Stories
• Sourdough Pecan Pie Muffins from Zesty South Indian Kitchen
• Turmeric Granola Blueberry Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Ann Criswell's Thanksgiving Dressing

Ann Criswell’s Thankgiving Dressing is fluffy and rich. The best combo of regular and cornbread dressing, it's the perfect accompaniment to turkey and gravy.

When I was growing up, the great city of Houston had two daily papers, the Houston Chronicle and the Houston Post. Sort of like mayonnaise or Miracle Whip, your family liked one or the other. 

I have no idea why we got the Chronicle instead of the Post and now my mom isn’t here to ask. But it arrived every day, thrown by a neighborhood boy named Tommy Hannan. Remember when you actually knew your paper boy and he had to collect the money as well as deliver the paper? Tommy was a couple of years older than me but he used to stop by to chat and collect the paper money from Mom. If memory serves, she wrote a check. The real olden days, y'all. 

Anyhoo, as a foodie from way back, one of the columns I enjoyed reading was Ann Criswell’s on food. Mrs. Criswell was the first editor of the Chronicle’s food section which debuted in 1966, a position she held until her retirement in 2000. 

Her interactive columns encouraged readers to write in with questions about methods, ingredients, recipes, in fact, anything to do with food and its preparation. She shared copious recipes and I never failed to learn something from reading her columns. 

She pioneered a format that allowed entire recipes to be neatly cut out and saved, which I’d love to see other magazines and newspaper replicate! So handy. Sadly, Mrs. Criswell was one of our casualties of COVID in 2020. 

Ann Criswell’s Thanksgiving Dressing

I can’t seem to find out which year Mrs. Criswell first shared this recipe which she said was a combination of her own great-grandmother’s dressing and Lady Bird Johnson’s recipe for cornbread dressing. She avowed that it was one of the most requested recipes during her tenure as editor. The original made a much bigger casserole, calling for a quart each of biscuits, bread and cornbread, and can be found here.

Ingredients

2 day-old buttermilk biscuits - mine weighed about 110g

2 slices day-old sandwich bread– mine weighed about 90g

2 pieces day-old cornbread – mine weighed about 200g 

1/2 medium onion, roughly chopped

2 stalks celery, roughly chopped

2 green onions, roughly chopped

4 sprigs fresh parsley

1 teaspoon poultry seasonings

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne

2 cups or 480ml (or more if needed) defatted turkey or chicken broth

1/4 cup or 57g melted butter

1 egg, slightly beaten

 

Method

Preheat your oven to 350°F or 180°C and butter a casserole dish. 

Crumble the biscuits and cornbread and make fresh bread crumbs out of the sandwich bread. I used my food processor. If it isn’t stale enough, you can toast the bread a little. 

Mince the onion, celery and green onions in a food processor. Add in the parsley leaves and tender stems and pulse until finely chopped. 

In a large bowl, combine bread crumbs, cornbread, biscuits, poultry seasoning, salt, pepper and cayenne. Toss well. 

Add the onion, celery, parsley, broth, melted butter and beaten egg. 

Mix well but toss lightly. Mixture should be quite moist, but not soupy.

Place in your buttered baking dish. 

Bake in your preheated oven for about 30 minutes or until golden brown on top.

Serve warm with gravy. Enjoy! 

It’s Sunday FunDay and today we are sharing recipes for stuffing or dressing. I know for some families those names are interchangeable - I've used this one to stuff turkey, for instance - but everyone seems to have a favorite. Check out the link list below. 

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Xmas Eggnog Fudge

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

One of my favorite recipes for the holidays is my grandmother's homemade eggnog.  She always made enough for a houseful, starting with a gallon of milk and almost one dozen large eggs. 

I remember one of my last Christmases at home, following her around the kitchen as she made a batch, writing down the ingredients and her steps. Just four ingredients for a thick, rich, wonderful eggnog. When I got back to my house, I copied it out more neatly into a blank leaf at the back of my Good Housekeeping. I didn’t want to lose it.

I tend to halve the recipe for our smaller household and that still makes plenty. Mo’s homemade eggnog is always served warm with a splash of some strong stuff, either bourbon or rum. 

We also always have store-bought eggnog on hand because we like to drink it cold, spiked or not, and use it in baked goods like my streusel coffee cake, eggnog pound cake, muffins and mousse or homemade candy, like this Xmas eggnog fudge. 

I think it would be fair to say that we are huge fans of The Nog. Hope you are too!

Xmas Eggnog Fudge

Abject apologies for the lack of process photos for this recipe. The lighting was terrible and shots of the pot on the stove would genuinely not have been helpful to include. Make sure you use a timer and a candy thermometer and follow the instructions. You’ll be fine. (Any questions? Leave me a comment.)

Ingredients

2 3⁄4 cups or 550g sugar

1 cup or 240ml commercial good quality eggnog (NOT low fat)

1/2 teaspoon salt

6 ounces or 170g white chocolate, chopped roughly (Use good quality- not baking chocolate or chips)

1 1⁄2 cups or 85g mini marshmallows

1⁄2 teaspoon cinnamon

1 cup or 150g almonds, toasted and chopped coarsely

1⁄8 cup or 30g butter (Do not substitute margarine!)

Freshly grated or powdered nutmeg for decoration. 

Method

Line a 9x9-inch 23x23cm pan with aluminum foil and set aside.

In a heavy bottomed saucepan, mix together the eggnog, sugar and salt, bring to a slow rolling boil over medium to med-high heat. Do not walk away from the pot. If it threatens to boil over, turn the heat down just a little bit. You still need a rapid boil. Set a timer for 2 minutes when it starts to boil.

When the timer rings, remove the pot from the stove and stir in the marshmallows and cinnamon.

Put the pot back on the stove and bring it back to a rolling boil and set the timer for 6 minutes. 

Put your candy thermometer in the pot. The temperature should reach at least 234°F or 112°C but no higher than 238°F or 114°C. Then the pot should be removed from the heat.

When the 6-minute timer rings or the mixture reaches the proper temperature, whichever happens first, remove the pot from the stove and stir in the butter, white chocolate and chopped almonds.

Stir rapidly with a wooden spoon until the butter and chocolate have melted and are completely incorporated and the mixture has a glossy appearance. 

Pour it into your prepared foil-lined pan and quickly sprinkle with nutmeg, if desired. Leave to cool completely at room temperature. 

To cut, remove the fudge from the pan by lifting the foil lining out and cut it into small squares with a sharp knife. It’s very rich so you can cut them quite small. 

You can put the squares in little candy liners to serve (or gift) or stack them on a decorative plate. 

Store in a sealed container in a cool, dry place. 

Enjoy! 

Welcome to the 24th edition of the 2024 Alphabet Challenge, brought to you by the letter X. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the X recipes below:

• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s Jikoni:Mushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin - Eggless Chinese Butter Cookies 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle 

X. Xmas Eggnog Fudge -  this post!

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Figgy Breakfast Parfaits

When you need a dish that looks fancy for a brunch but don’t have much time, these figgy breakfast parfaits are perfect. Simply slice up some figs and assemble!

Figs in season have been my all-time favorite fruit since I was a small child, climbing the swaying branches of the fig trees BOTH of my grandmothers had in their backyards. So, this time of year, I will always choose them first. 

But here’s an idea that works all year round. Slice various fruits, put out bowls of yogurt and granola with a squeezy bottle of honey and some pretty glasses. Make people assemble their own! You are welcome. 

Figgy Breakfast Parfaits

I haven’t quantified the total quantities since who knows how many parfaits you might want to make, but here’s about what you need for each one. Don’t get too hung up on amounts. 

Ingredients

3 fresh figs for slicing

≈ 1/2 cup whole milk yogurt

≈ 1/3 cup your favorite granola – I like Quaker Simply Granola with raisins and almonds

≈ 2 tablespoons honey

1 whole fig for on top

Method

Slice your figs and discard the stems.

Add a generous tablespoon of granola to the parfait glass. 

Top with a couple of tablespoons yogurt. Squeeze on some honey to sweeten. 

Add a good layer of sliced figs. 

Top with a couple of tablespoons of granola. 

The next layer is more yogurt. About a 1/4 cup. And then another drizzle of honey.

Top with another layer of sliced figs. 

Then more granola. 

Finally, finish with a dollop of yogurt, drizzled with honey, topped by a whole fig. Heaven.

With no fancy brunch to go to or host, my husband and I enjoyed this easy, delicious breakfast on a weekday. Who says we have to save parfaits for the weekend? 

Enjoy! 

It’s Sunday FunDay and today we are sharing, as you might have guessed, parfaits! Many thanks to our host, Renu of Cook with Renu. Check out the links below.

• Banana Cream Pudding Parfait from A Day in the Life on the Farm
• Savory Chickpea Avocado Lunch Parfait from Cook with Renu
• Eton Mess from Karen's Kitchen Stories
• Figgy Breakfast Parfaits from Food Lust People Love
• Peaches & Cream Parfait from Mayuri's Jikoni
• Red Velvet Parfait from Sneha's Recipe
• Rhubarb Breakfast Parfait from Amy's Cooking Adventures
• Savory Grits Parfait from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Figgy Breakfast Parfaits!

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Mom’s Golden Cornbread #BreadBakers

My mom’s golden cornbread is a family favorite, fluffy and delicious. It’s made from scratch but is just about as easy as the packets. 

Way back in 2005, my eldest daughter was in the kitchen a lot, working on some project. I finally asked her what the challenge was. She allowed that she had been looking for cornbread recipes online but just couldn’t find a good one. 

I suggested that she email her grandmother, the family expert in corn bread baking. She duly did.

And she received this reply, along with the recipe I am sharing today. 

Mom’s Golden Cornbread

I’ve added the metric equivalents but the rest is all my mom’s instructions. She did like to bake in her iron skillet but knowing we didn’t have one back then, she didn’t include that option in the original recipe.

Ingredients

1 cup or 150g yellow cornmeal

1 cup or 125g all-purpose flour

2 – 4 tablespoons sugar (To go with chili, I use only two)

4 teaspoons baking powder

1/4 teaspoon salt

1 cup or 240ml milk, sometimes I will add a tiny bit more milk if I find it too thick

1 egg

1/4 cup or 60ml vegetable oil like canola (do not use olive oil)

Method

Preheat oven to 425°F or 218°C.  In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 

Add milk, egg and oil. 

Beat until fairly smooth, about one minute.  

Scrape bottom and sides well. Bake in greased 8-inch baking pan for 20-23 minutes or until lightly browned on top. 

I like to put some oil in my baking pan first and then put it in the oven to get the oil really hot, then I add the batter and bake.  This gives a nice bottom to the cornbread.

(My edit: I always do this, putting the pan with a little oil in the oven for five minutes before pouring in the batter. You can see how it sizzles when I add the batter.)

You can insert a toothpick in the middle to test for doneness. 

I will add here that Mom loved her cornbread amply buttered and often topped with Steen’s Cane Syrup which hails from her mom’s hometown of Abbeville, Louisiana. Made the old-fashioned way by boiling down cane juice until it is thick, Steen’s is the syrup of choice in Cajun Country. It is great in cakes, on biscuits, pancakes and cornbread.

Enjoy! 

This is the second Tuesday of the month which means it's time for my Bread Bakers to share recipes. Our theme is cornbread, or corn bread, if you prefer. Many thanks to our host, Dorothy from Shockingly Delicious. Check out the links below. 

• Candied Ginger Cornbread (with crystallized ginger) from Shockingly Delicious
• Corn Free Skillet Corn Bread from A Messy Kitchen
• Corn Meal Batty Cakes from Karen's Kitchen Stories
• Cornbread Cupcakes from A Day in the Life on the Farm
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) from The Wimpy Vegetarian
• Gluten-Free Hush Puppies (Fried and Air Fryer) from Cook with Renu
• Gluten-Free Sugar-Free Cornbread from Culinary Cam
• Mom's Golden Cornbread from Food Lust People Love
• Vegetarian Cornbread Casserole from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin Mom's Golden Cornbread for later! 

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