Life is Delicious
I have fallen in love with breakfast all over again!! I lept out of bed this morning overcome with excitement as I knew what awaited me in the kitchen.
As I mentioned in last night's post, a random trip to the Christmas Tree Shop yielded a little gem with said gem being none other than one jar of Peanut Butter & Co's Mighty Maple Peanut Butter. There was seriously only one jar in the entire store and it was mine, all mine *evil kitten laughter* ;-)
I sat and pondered what to make with my find, almost going with mini peanut butter cups, but then it hit me: PEANUT BUTTER BREAD!!! It's been way too long since I have had peanut butter bread and I have never made it using Mighty Maple Peanut Butter so I found myself excited by the prospect of this. I even went to Trader Joe's for a jar of cherry preserves so I could have such on top of a morning breakfast slice! I couldn't remember my usual recipe exactly and I wanted to use the bread machine for this one so I decided to wing it. The results were fantastic!!! It was light and flakey and absolutely divine topped with jam. Mmmmmmmmm!
1 cup + 2 Tbs warm/hot water
2 Tbs Apple Sauce (Like last time, I made mine fresh just for this recipe)
1/2 tsp Pure Vanilla Extract
2/3 cup Mighty Maple Peanut Butter, melted
3 cups bread flour
1 pkg yeast
1 tsp pie spice
Place ingredients into machine in accordance to manufacturer's instructions. Set cycle to sweet bread and choose crust color (I chose light). Kick back and relax until bread is ready or go to sleep (like I did) and enjoy upon waking. Yum!!
No bread machine? No problem!! Bake this beauty in a standard loaf pan :-)
Before going to bed, I whipped up a batch of Sunflower Seed Mylk (also for the ocassion) with seeds that I had soaking since early in the morning. This too was delicious - and the absolute perfect accompaniment to my amazing bread!
Well, it's time for me to dash off! Hope you all have a fantastic day :-)
1 cup raw sunflower seeds, soaked at least 8 hours
3 cups pure water
5 Tbs raw agave nectar
1/4 tsp vanilla
Soak seeds in 2 cups of water for a minimum of 8 hours. Once soaking is complete, drain
and rinse seeds several times. Pour seeds into the blender along with 3 cups of fresh water. Blend until seeds are broken down into pulp. Then allow mixture to sit in the blender for 10 minutes before straining (I use a mesh paint straining bag - purchased in a two pack at home depot for $5) into a large bowl or pitcher. Rinse out blender and pour mylk back in. Add remaining ingredients and blend until smooth. Chill prior to serving.