Monday, July 15, 2013

New Neighbors

The construction workers have been busy these past few months building a bunch of new houses at the end of my street. The Parade of Homes (where I got the inspiration for my Parade of Pancakes) took place to showcase and sell these houses. Now we have quite a few new families who have moved in. Last night my family and I went down to introduce ourselves and welcome them to the neighborhood. What could be a better way to do this than delivering a handmade card and freshly baked muffins? (Unfortunately it is stifling hot this week, and our AC does not work. No baking for us. I will have to make some of these recipes for the neighbors once it cools down a bit.)

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Peanut Butter Muffins
makes 10 muffins
1 tsp baking soda
½ tsp salt
2 tsp baking powder
1 egg
1 cup milk
1 tsp vanilla extract
½ cup applesauce
1 tbsp vinegar
1 cup oat flour
1 cup flour
½ cup brown sugar
½ cup creamy peanut butter

Mix all the dry and wet ingredients together separately. Combine them together and stir until everything is well incorporated. Oil a large muffin tin and scoop a few tablespoons of batter into each hole. Bake in an oven preheated to 400 degree for 17 minutes.

Chocolate Zucchini Muffins (2)

 
Chocolate Zucchini Muffins
makes 16
6 tbsp cocoa powder
1 cup flour
½ cup oatflour
2 tbsp melted coconut oil
¼ cup maple syrup
½ cup applesauce
½ cup milk
2 eggs
2 small zucchinis, grated
¼ cup Greek yogurt
½ tbsp apple cider vinegar
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Stir together all the dry ingredients. In a bowl, beat the egg and add in the yogurt, milk, melted oil, maple syrup, and applesauce. Add the wet and dry ingredients together. Finally, stir in the apple cider vinegar and zucchini. Spray a muffin tin with oil and fill the holes a little bit over ¾ the way full. Bake in a preheated oven at 375 for 18 minutes.

Chocolate Zucchini Muffins
You may not want to share these chocolate zucchini muffins.
 
This recipe for hot chocolate muffins only makes four, perfect for a single couple family. We have quite a few of those in our neighborhood.

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Hot Chocolate Muffins
makes 4 large muffins
1/3 cup hot cocoa mix
3 egg yolks
3 tbsp oil
½ cup flour
1 tsp baking powder
¼ tsp salt
¼ cup milk

Whisk all the ingredients together until there are no lumps. Pour 3-4 tbsp of the batter into 4 oiled muffin tin holes. Bake at 375 for 18 minutes.


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Reeses Cup Muffins
makes 18 large muffins
chocolate batter:
1 cup milk
1 egg
½ cup oat flour
½ cup flour
1 tbsp vinegar
1 tsp vanilla extract
2 ounces baker’s chocolate, finely chopped
1 cup cocoa powder
½ cup sugar
1 tsp baking soda
½ tsp salt
2 tsp baking powder
½ cup applesauce

peanut butter batter:
1 tsp baking soda
½ tsp salt
2 tsp baking powder
1 egg
1 cup milk
1 tsp vanilla extract
½ cup applesauce
1 tbsp vinegar
1 cup oat flour
1 cup flour
½ cup sugar
½ cup creamy peanut butter

Preheat the oven to 400 degrees and oil a large muffin tin. Mix the two batters together separately, making sure there are no more lumps. Scoop 2 tbsp of chocolate batter into each hole in the muffin tin. Bake for two minutes, remove, and scoop 3 tablespoons of the peanut batter over the top. Bake for another 3 minutes, remove, and scoop another 2 tablespoons of the chocolate over the peanut butter layer. Bake for another 15 minutes. Allow them to cool for five minutes before removing from the pan.

 
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I was not too bumbed about not getting to bake for the neighbors because it meant that I could spend more time on the cards. Here are a few new home/ welcome to the neighborhood card ideas.


 

This one was my favorite to make. If only the weather was like this every day... As long as the AC works, of course.
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One good thing about the hot weather is that it is great for peaches. My mom bought a whole basket of them at the store yesterday. They were no Georgia peaches, but they held up nicely in these peach pie pancakes.

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Peach Pie Pancakes
1 egg
6 ounces milk
1 cup flour
2/3 cup peach puree
1 tbsp oil
½ tsp cinnamon
1 tsp vanilla extract
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
2 tbsp sugar
2 peaches, peeled and sliced

Stir together the flour, salt, sugar, cinnamon, nutmeg, and baking powder. Add in the peach puree, milk, oil, vanilla, and egg. Whisk everything together until it is all well incorporated. Preheat a nonstick skillet to medium heat. Scoop 3 tbsp of batter onto the pan and press the peach slices onto the uncooked side of the pancake. Once the top gets all bubbly and browned, carefully flip the pancake over with the peaches on top. Cook until the bottom is lightly browned and then serve.

 

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