Tempt My Tummy Peanut Butter Crumb Cake

My new favorite dessert cookbook is Fearless Baking by Elinor Klivans. I will be baking my way through it in the coming months (years, yes, there are that many good recipes). I discovered it at the library but found it on half.com for 0.19 cents! Bonus :)

The Peanut Butter Crumb Cake is just the right amount of peanut butter (not overly so) and just the right amount of sweet. The crumb topping is perfect! The cake freezes nicely and is very moist when thawed (to freeze: when completely cooled, wrap tightly in plastic wrap, then in foil). The picture I have here is a square that had been frozen. The crumb topping is a little smooshed, but no less delicious. You probably have everything on hand, so go make your peanut butter lovers happy today!

Peanut Butter Crumb Cake

by Elinor Klivans

2 large eggs

2 1/2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1/2 t salt

5 tablespoons soft, unsalted butter cut into pieces (for some reason I only put in 4 and it turned out just fine)

1/2 cup chunky peanut butter (I used creamy)

1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon juice, left alone for 5 minutes)

1 t vanilla extract

1 t baking soda

1 t water

Position the oven rack in the middle of the over and preheat to 350 degrees. Butter or spray a 13x9x2 baking pan.

Beat the eggs in a small bowl and set aside.

Put the flour, brown sugar, and salt in a large bowl and beat with an electric mixer on low (of course you can do it by hand or use a stand mixer like I did). Add the butter and peanut butter and continue beating until a mealy mixture with some large crumbs forms, about 1 minute. Remove 2/3 cup of the mixture and set aside for crumb topping. Add the buttermilk, eggs, and vanilla and beat until blended and a thick batter forms. The batter will have a few lumps. Stir the baking soda and water together in a small bowl until dissolved and add to the batter, mixing just until it is blended. Transfer the batter to the prepared pan. Sprinkle the reserved crumb mixture evenly over top.

Bake for about 30 minutes, just until a toothpick inserted into the center comes out clean.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

Quite The Imagination

Yesterday, when I picked Mimi up from Sunday School, the teacher was so surprised that I was at church. Mimi told her class that her mom was sick with the flu and couldn't get out of bed. The class prayer for me. No flu. Wonder if she wants me to get sick? I asked Mimi about it and she played dumb....never heard of such a thing.

I just got a call from Mimi's preschool. They wanted to check to see if Mimi was OK to be at school. Mimi told her teacher that she was at the hospital yesterday and had to get something stuck down her throat. She told them she wasn't going to breath today so she wouldn't get anyone else sick. I just love the staff at the pre-school. They just laughed when I told them there was no sickness or hospital trip.

I am surprised that she is so bold to tell people these things. So what do you do with a 4 year old with a vivid imagination? I can't wait to see what she tells me about it when I pick her up today.

It is COLD in FL

On our way to school - too cold (32) and but not often enough that we have cold weather gear that matches :)

Cheaper Than Therapy holds A Thousand Word Thursday each week. Go visit to check out other pictures!

FNCCC Assignment # 18 Giada DeLaurentiis

Giada De Larentiis is one of the chefs that I have actually seen on Food Network. "Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family's kitchen and spent a great deal of time at her grandfather's restaurant, DDL Foodshow.

Her Emmy winning, daytime cooking show, Everyday Italian, features quick, healthy and satisfying Italian dishes. Her primetime show, Giada's Weekend Getaways, debuted in January 2007 and follows Giada to popular destinations in and around the United States as she explores the cities' most notable restaurants and activities."

She has almost 900 recipes to choose from. We will post her recipes on Wednesday, January 13, 2010.

I hope you are having a wonderful new year! Enjoy!

Wow - Great Price on Pioneer Woman

The Pioneer Woman Cooks is only $11.50 ($27.50) right now on Amazon (free shipping if you sign up for Amazon prime - you can cancel in the first 3 months)!! I love her blog and just checked this by accident and am so glad I did. I hear most of the recipes are from her blog, but I would like it in hardcover. Everything I have tried from her is outstanding.

Wordless Wednesday - Go Vikings!

Hooray for a first round bye!

Check out more Wordless/Wordful Wednesday posts HERE or HERE.

FNCCC #17 - George Duran - Turkey Quesadillas

After seeing George Duran's recipe for Fried Cookie Dough, I was a little hesitant to dive into the rest but was pleasantly surprised and book marked several recipes I want to try. He had some great stuff! I wish I had seen the Sand Art Brownie gifts before Christmas. I now need to remember this for Teacher Appreciation Week :) I made the Turkey Quesadillas, as I just made a turkey and have fond memories of a Turkey leftover sandwich I had years ago with cranberries and stuffing. This quesadilla was super yummy! If you are looking for a unique way to use up some leftovers.....

Turkey Quesadilla
Recipe courtesy George Duran

Ingredients
2 flour tortillas
2 tablespoons cranberry sauce
3 tablespoons grated Jack or Cheddar (I used jack)
2 tablespoons leftover stuffing
2 tablespoons cooked and chopped green beans
3 tablespoons chopped cooked turkey
1 teaspoon chopped jalapeno peppers (I wasn't feeling spicy so didn't use these)
Vegetable oil cooking spray (didn't use this)


Directions
Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together.


Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve.


Instead of learning as you go, my pictures are getting worse. My camera is almost dead. The screen changes different colors and gets wavy lines which show up on the pictures. Just about time for a new one. I dislike camera shopping. Any suggestions for a new one??

Here I am on the floor in front of the stove sharing my love of Stove Top stuffing with Little Bit. She's genetically predisposed to eating it straight out of the pan.

Can't wait to see what you have been cooking! Anyone go for the Fried Cookie Dough? Link your posts to MckLinky below. I know it's been difficult to find time during the holidays for the challenge. If you missed a few weeks just jump in whenever you are ready!