recipes
• PEANUT BUTTER PUPCAKES •
TIME: 30 MINUTES
YIELDS: 12 MINI PUPCAKES
INGREDIENTS:
• 2 TABLESPOONS PEANUT BUTTER
• 2 TABLESPOONS OLIVE OIL
• 2 TABLESPOONS APPLE SAUCE
• 1 BANANA
• 1/2 CUP WHEAT WHEAT FLOUR
• 1/2 TEASPOON BAKING SODA
• 1/2 TEASPOON BAKING POWDER
FROSTING INGREDIENTS:
• 3 TABLESPOONS PEANUT BUTTER
• 1 BANANA
INSTRUCTIONS:
• MASH THE BANANA UNTIL SMOOTH. MIX IN THE OIL, PEANUT BUTTER, AND APPLESAUCE.
• ADD THE FLOUR, BAKING SODA, AND BAKING POWDER. MIX WELL.
• GREASE A MINI MUFFIN TIN WITH OLIVE OIL. DISTRIBUTE BATTER EVENLY INTO THE GREASED MUFFIN TIN.
• BAKE AT 350°F FOR 10 TO 15 MINUTES.
• LET COOL FOR 10 MINUTES.
FROSTING INSTRUCTIONS:
• MASH THE BANANA UNTIL AS SMOOTH AS POSSIBLE.
• ADD THE PEANUT BUTTER AND MIX UNTIL SMOOTH.
• SPREAD THE FROSTING OVER THE COOLED CUPCAKES, AND TOP WITH A SMALL DOG TREAT OR BONE, IF DESIRED.
• BLONDIES •
TIME: 1 HOUR
YIELDS: 24 BARS
INGREDIENTS:
• 1 PACKAGE YELLOW CAKE MIX
• 1 EGG
• 16 TABLESPOONS BUTTER, MELTED AND DIVIDED IN HALF
• 8 OZ PACKAGE CREAM CHEESE, SOFTENED
• 2 EGGS
• 2 TEASPOONS VANILLA
• 16 OZ POWDERED SUGAR
INSTRUCTIONS:
• COMBINE THE CAKE MIX, EGG, AND 8 TABLESPOONS OF BUTTER IN A BOWL, AND MIX WELL. PRESS MIXTURE INTO THE BOTTOM OF A 9X13" PAN LINED WITH PARCHMENT PAPER.
• IN A LARGE BOWL, BEAT THE CREAM CHEESE UNTIL SMOOTH. ADD EGGS, VANILLA, AND 8 TABLESPOONS OF BUTTER. MIX UNTIL SMOOTH.
• ADD POWDERED SUGAR, AND MIX WELL. SPREAD EVENLY OVER THE PRESSED CAKE MIXTURE.
• PREHEAT OVEN TO 350 F. BAKE FOR 45 TO 50 MINUTES.
• DUST COOLED BARS WITH POWDERED SUGAR PRIOR TO SERVING.
• SOURDOUGH CINNAMON ROLLS •
TIME: 4 HOURS
YIELDS: 12 ROLLS
INGREDIENTS:
• 325 GRAMS WATER
• 150 GRAMS SOURDOUGH STARTER
• 25 GRAMS HONEY
• 20 GRAMS OLIVE OIL
• 500 GRAMS BREAD FLOUR
• 3 TABLESPOONS BUTTER, MELTED
• 2 TABLESPOONS CINNAMON
• 1/2 CUP BROWN SUGAR
INSTRUCTIONS:
• IN A MEDIUM BOWL WHISK TOGETHER WATER, SOURDOUGH STARTER, HONEY, AND OLIVE OIL. STIR IN FLOUR, AND FORM INTO A BALL. COVER AND LET RISE FOR ONE HOUR.
• GREASE HANDS AND FOLD DOUGH EVERY 20 MINUTES FOUR TIMES. LET RISE FOR 30 MINUTES AFTER THE FOURTH FOLD.
• OIL A BAKING SHEET AND STRETCH DOUGH OUT IN THE SHAPE OF A LARGE RECTANGLE.
• COVER DOUGH WITH MELTED BUTTER, CINNAMON, AND BROWN SUGAR.
• ROLL DOUGH AND SLICE INTO 12 PIECES. LAY FACE SIDE UP IN A 9X13" PAN LINED WITH PARCHMENT PAPER. LET ROLLS RISE FOR THIRTY MINUTES.
• BAKE ROLLS AT 400 F FOR 10 MINUTES. REDUCE HEAT TO 350 F AND BAKE FOR AN ADDITIONAL 20 TO 25 MINUTES. REMOVE FROM OVEN AND ICE. LET STAND FOR 30 MINUTES BEFORE SERVING.
• CINNAMON ICING •
INGREDIENTS:
• 1/3 CUP BUTTER, MELTED
• 3 TEASPOONS OATMILK
• 1 TEASPOON CINNAMON
• 1 TEASPOON VANILLA EXTRACT
INSTRUCTIONS:
• WHISK ALL INGREDIENTS TOGETHER UNTIL SMOOTH. POUR OVER HOT CINNAMON ROLLS. LET STAND BEFORE SERVING.
• SOURDOUGH ROLLS •
TIME: 11 HOURS
YIELDS: 12 ROLLS
INGREDIENTS:
• 3 1/2 CUPS BREAD FLOUR
• 1 1/4 CUPS WARM WATER
• 3/4 CUP SOURDOUGH STARTER
• 1/2 TEASPOON SEA SALT
INSTRUCTIONS:
• COMBINE ALL INGREDIENTS AND KNEAD INTO A LARGE BALL. COVER WITH PLASTIC WRAP AND LET THE DOUGH RISE FOR 8 HOURS.
• AFTER THE DOUGH HAS RISEN, PUNCH DOWN THE DOUGH AND SHAPE 12 INDIVIDUAL ROLLS. PLACE THE ROLLS 2 INCHES APART ON A BAKING SHEET LINED WITH PARCHMENT PAPER.
• SPRINKLE A LIGHT AMOUNT OF FLOUR ON THE ROLLS, AND COVER WITH A TOWEL. LET THE ROLLS RISE FOR AN ADDITIONAL 2 HOURS.
• AFTER THE ROLLS HAVE RISEN, SCORE THE ROLLS WITH A BREAD LAME.
• PREHEAT THE OVEN TO 425°F. BAKE THE ROLLS FOR 25 MINUTES, OR UNTIL GOLDEN BROWN.
• LET THE ROLLS COOL BEFORE SERVING.
• OPTIONAL: BRUSH ROLLS WITH MELTED HONEY BUTTER PRIOR TO SERVING •