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Peanut Butter and Jelly Banana Bread

April 19, 2012 by

I recently came across a new food blog challenge, the Improv Challenge, a monthly blogging event hosted by Kristen from Frugal Antics of a Harried Homemaker. In this challenge, everyone participating takes the same two assigned ingredients and then lets their imaginations run wild.

Last month’s assigned ingredients were potato and cheese, and I whipped up a delicious asparagus and potato flatbread. This month’s assigned ingredients? Peanut butter and jelly!

When I hear “peanut butter and jelly,” I think sandwich … who doesn’t love a peanut butter and jelly sandwich? I myself am a peanut butter and jelly purist—creamy peanut butter and grape jelly on white bread. What can I say? I grew up eating it that way. But, I also have a penchant for the peanut butter and jelly sandwich from the sandwich station at our local Whole Foods Market … peanut butter and jelly on banana bread!

Now, I couldn’t just make a peanut butter and jelly on banana bread sandwich for the Improve Challenge … that would be too easy, right? But, I couldn’t shake the thought of peanut butter, jelly, and banana … so how about peanut butter and jelly banana bread? Yes, you read that right … peanut butter and jelly baked right into a loaf of banana bread! Pretty smart, if I do say so myself.

Peanut Butter and Jelly Banana Bread

I started with a basic banana bread recipe from Simply Recipes, adapted the proportions a bit, changed the baking soda to baking powder, and added in chunky peanut butter and grape preserves. I also added in a bit of wheat germ to up the healthiness factor.

So, how did my creation turn out? I was a bit worried during the baking process because the smell of peanut butter overwhelmed our kitchen, and I was hoping the banana flavor would still come through. We let the bread cool, sliced it up, and dove right in … and I’m happy to report that the peanut butter flavor is much milder than I thought it would be and the banana flavor is definitely there. Add in the moistness from the jelly, and I think this is one heck of a banana bread!

Peanut Butter and Jelly Banana Bread

Peanut Butter and Jelly Banana Bread

Ingredients:

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 ripe bananas, lightly smashed
  • 2/3 cup natural, chunky peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup wheat germ
  • 1/2 cup grape preserves

Directions:

1. Preheat the oven to 350°F.

2. Cream butter and sugar together using a hand or stand mixer. Add bananas, peanut butter, eggs, vanilla, baking powder, and salt. Beat at medium speed until well mixed, 2 to 3 minutes. Add in the flour and wheat germ; combine at low speed just until combined. Do not overmix.

3. Spread half of batter in greased 9 x 5-inch loaf pan. Spread grape preserves down the middle of the batter, then top preserves with remaining batter, making sure to cover the preserves on all sides.

4. Bake for 50 to 60 minutes, or until a wooden pick comes out clean. Cool for 10 minutes before removing from pan, then place on wire rack to cool completely.

Notes: The oil in natural peanut butter tends to separate; don’t fret … just stir it back in. It’s also okay of this peanut butter is a bit softer or runnier than “regular” peanut butter … I increased the amount of flour to compensate for this. If you use “regular” peanut butter, you may want to cut back on the flour (or the wheat germ) by 1/4 cup.



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It’s National Soft Pretzel Month!

April 17, 2012 by

Hey, friends! Did you know that April is National Soft Pretzel Month? Me neither, until today.

Now, I’m not one to jump on the “food holiday” bandwagon, because really, aren’t most of them just made up by big corporations trying to hawk their products on us? I mean, National Frozen Food Month? National Canned Luncheon Meat Week? National Pigs-in-a-Blanket Day? Umm, no thanks.

But, when the going gets tough, the tough get going … and by that I mean, life has been pretty crazy lately and I haven’t been able to spend much time in the kitchen, hence I don’t have a fabulous recipe to post for you today … but since I don’t want to leave my faithful readers hanging, I’m giving you a little something to wet your whistle with anyway … my list of 10 fabulous soft pretzel recipes, inspired by National Soft Pretzel Month.

Soft Pretzel

Okay, that’s a wee bit of a stretch to get to the topic at hand, but really, these soft pretzels recipes are sure to win you over!

Okay, I realize one of these recipes is for hard pretzels … sometimes you just gotta have something crunchy!

Happy National Soft Pretzel Month, everyone. Tell me … do you have a favorite soft pretzel recipe?

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10 “Eggcellent” Deviled Egg Recipes

April 8, 2012 by

I’m sure I’ve said this here at Rhubarb and Honey before, but I’ll say it again … I love eggs. Poached eggs, scrambled eggs, baked eggs, eggs basted in bacon grease, eggs benedict, omelettes, frittatas, and even huevos rancheros … you name the egg preparation, and I’m certain I’ve tried it … and mostly likely loved it.

Farm Fresh Eggs

But, perhaps my favorite egg preparation? Deviled eggs. There’s just something about the combination of the cool, hard-boiled egg white, the creamy, mustardy filling, and a pinch of smoky paprika that I just. can’t. resist. But, my love for deviled eggs goes far beyond the classic recipe … and today, I’m sharing my list of favorite deviled egg combinations with you.

Of course, we have to begin with the classic deviled egg, and this recipe from Simply Recipes is my favorite. A combination of mayonnaise, dijon mustard, shallot, and Tabasco, I think it’s the perfect classic recipe. And no, there’s no pickle relish in the classic recipe I’ve chosen … and you won’t find it in any of the recipes below. Call me names if you will, but I just don’t care for pickle relish in deviled eggs!

Okay, moving on to my favorite deviled egg recipes that go way beyond the boundaries of classic … some are sweeter, some are spicier, some have bacon, and one even contains crushed potato chips, but all are absolutely delicious.

Wait, that’s only nine deviled egg recipes you say? Well, I can’t compile a list of my favorite deviled egg recipes without including one of my own! My recipe for smoked deviled eggs was created on a whim, but remains one of my favorite deviled egg recipes to date … smokey, salty, and creamy … it’s a flavor combination that just can’t be beat.

I hope you’ve found a deviled egg recipe you want try … and no matter which one you choose, I’m pretty certain you’ll love them as much as I do!

Happy Spring!

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Share Our Strength’s Third Annual Food Blogger Bake Sale

March 30, 2012 by

Hey, friends! I’m excited to announce that once again, my friend and fellow food blogger, Stefani Pollack of Cupcake Project, and I are St. Louis’s hosts for Share Our Strength’s Third Annual Food Blogger Bake Sale, coordinated by Gaby Dalkin of What’s Gaby Cooking.

2012 Food Blogger Bake Sale

Last year, St. Louis food bloggers and avid home bakers raised over $800 to help Share Our Strength ensure that no child in America grows up hungry. Weaving together a net of community groups, activists, and food programs to catch children at risk of hunger and make sure they have nutritious food where they live, learn, and play, Share Our Strength is the leading national organization working to combat childhood hunger in America.

Once again, we’re hosting our bake sale at Sappington Farmers’ Market, and this year, we hope to not only meet, but exceed last year’s total … and that’s where you can help!

Are you a home baker who can bake something from scratch (cakes, cookies, brownies, pies, fudge, cupcakes, anything)? We are looking for baked goods to sell. You don’t need to be a food blogger, and your baked goods don’t have to be gourmet. If you can help by donating (even if it’s just a small amount), we’d really appreciate it!

Do you like to volunteer your time for worthy causes? Well, you’re in luck because we need volunteers to help the day of the event setting up, selling baked goods, and cleaning up. It’s a wonderful opportunity to help a worthy charity … and you’ll get to hang out with some awesome folks!

Are you someone who likes to eat baked goods? Okay, who isn’t! If so, mark April 28th on your calendars now and then show up between 10:00 am and 2:00 pm and buy some guaranteed-to-be-delicious yummies!

If you are interested in baking or volunteering, feel free to drop me an email at rhubarbandhoney@yahoo.com or head over to Cupcake Project and fill out the sign up form. And if you don’t live near St. Louis, remember that this is a nationwide effort. Check out the list of Food Blogger Bake Sales by state to get involved in a bake sale near you … and if there isn’t one in your area, I encourage you to step up and host one yourself!

Hope to see you all on April 28th at Sappington Farmers’ Market! Happy Baking!

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Roasted Brussels Sprouts

March 26, 2012 by

It’s that time again … Secret Recipe Club time!

Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.

Secret Recipe Club
 

This month, my assigned blog was Gastronomical Sovereignty, written by Kristy from Victoria, British Columbia. When first visiting my assigned Secret Recipe Club blogs, I start by checking out the “About” page … and I knew from reading Kristy’s bio that she’s someone I would love to hang out with!

In Kristy’s words, she’s a “feminist, daughter, sister, lover, friend, chef, artist, activist, self-proclaimed comedian, organizational & control freak, student, server. I should have also included that I am a pure, unadulterated, excitable, passionate, mad-lover of food and wine. It is what I breathe for. It doesn’t matter what time of day it is, or what I’ve just eaten—you can be guaranteed that I am thinking about my last meal and what I’ll be having for my next.”

Yeah, she rocks.

After checking out Kristy’s bio, I hit her “Recipe” page … and immediately knew I was going to have a hard time picking just one recipe to make! Those that first jumped out to me included chorizo bites with spinach and almond pesto, fried squash blossoms with chevre and fresh basil, scratch ravioli with lemony ricotta, swiss chard, and caramelized onion filling, roast duck sliders, and rhubarb chutney … I know, fabulous, right?

Seriously, Kristy has so many amazing recipes on her blog that it truly was difficult to choose just one. But in the end, I chose a very simple recipe for one of my favorite things in the world … roasted brussels sprouts.

Roasted Brussels Sprouts

Okay, I know what you’re thinking … brussels sprouts? Yuck! Not so fast my friends. While brussels sprouts do conjure up thoughts of stinky cabbage—and yes, they are similar to cabbage in taste—they are much milder in flavor and a lot denser in texture … and when roasted in the oven, they develop a nutty flavor and crunchy texture that I’m certain will make anyone a believer.

I can’t wait to try more recipes from Kristy’s wonderful blog … and I really hope you try this recipe for roasted brussels sprouts. I promise … you’ll like it!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients:

  • 1 1/2 pounds brussels sprouts
  • 3 tablespoons olive oil
  • Salt and pepper

Directions:

1. Preheat oven to 400°F.

2. Trim the brussels sprouts by removing the first layer of leaves and then cut off the brown ends. Halve or quarter the brussels sprouts, making sure each piece is relatively the same size.

3. Place brussels sprouts in a baking pan, and coat with the olive oil. Sprinkle with salt and pepper; stir to ensure all brussels sprouts are evenly coated

4. Roast in the oven for 25 to 30 minutes, until the brussels sprouts are crisp and browned on the outside and tender on the inside, shaking the pan from time to time to ensure the brussels sprouts brown evenly.

5. Serve immediately.

 
 

To learn more about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up!



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