Wickedly Peanut Butter

Sinfully Peanut buttery! That's all that came into my mind when i had my first bite. Its like falling in love all over again with peanut butter! Being an avid peanut butter fan i can't help but evilly indulge in it.

Peanut Butter Muffins

Ingredients:

* 2 cups all-purpose flour
* 1 tbsp baking powder
* 2 cups full cream evaporated milk
* 1/3 cup low fat milk
* 1/2 cup soft brown sugar
* 1/2 cup + 2 tbsps creamy peanut butter
* 1 tsp salt

Method:
1) Preheat oven to 204 degrees C.
2) Line the muffin tray with muffin cups.
3) Shift flour and baking powder in a bowl.
4) Place milk, eggs, sugar, peanut butter and salt in the blender and blend.
5) Pour the mixture over dry ingredients and fold until just combined.

Note:
I made some changes to the original recipe. The actual recipe only calls for 1 cup of milk but i substituted it with 2 cups of full cream evaporated milk and i added an extra 1/3 of low fat milk and 2 tbsps of peanut butter.

For those who love it to be on a sweeter note and more peanut buttery, feel free to add more creamy peanut butter and soft brown sugar. My version of peanut butter isnt too sweet, in fact i cut down on the sweetness so that the combination of the muffins and the frosting would be just nice and not too overly overwhelming.

Peanut Butter Frosting

Ingredients:

* 2 tbsps + 3/4 tsp milk or as needed
* 1 1/2 cups confectioner's sugar
* 1/4 cup + 2tbsps butter
* 3/4 creamy peanut butter

Method:
1) Place butter and peanut butter in a bowl and beat it with an electric mixer.
2) Gradually mix in sugar and when it thickens, add in milk a teaspoon at a time until the sugar is mixed and the icing is thick and spreadable.
3) Beat until its fluffy.

Note:
Don't add too much milk for the frosting would be too soft to make a nice frosting on cakes/cookies.

So there you have it, the muffins and the frosting! So what are you waiting for? Get your piping set out and start experimenting with it. This is my first time playing with my new toy and i gotta say i was really excited frosting my own muffins.

Come to think bout it, it looks more like cupcakes now! My frosting skills isnt that great and it didn't turn out very pretty there but i'm jolly happy with the outcome as a first timer on my piping set!

Peanut Butter French Toast

Peanut butter has been my favourite since god knows when! This mornin when i got up, i had the craving for peanut butter; i love both the creamy and the crunchy ones. So i decided to make peanut butter french toast when i got home from running some errands. 

Despite havin a lil sore throat, i still insist on havin both peanut butter and black pepper at a go. I guess the temptations are too great to ignore. Besides who can ignore peanut butter & black pepper? Of course i'm referin to those avid fans of these two items. 

For the egg batter, i've had a good amount of black pepper in it. Usually i opt for coarse black pepper due to the texture and also the taste of it when you bite into it!

For those that want a lil saltyness to the combination u can either add a few drops of fish sauce or light soy sauce. Normally ppl would add a dash or two of light soy sauce instead of fish sauce. 

Fish sauce gives the egg a different taste and for those that wondered how come the eggs strips you had in a Thai restaurant taste differently or they have a certain distinctive taste to it ( a lil salty & aromatic hint), fish sauce's the secret.

Once you've got the egg batter ready, spread the peanut butter on a slice of bread or both slices if you want a thicker texture or if you want more melted peanut butter oozing out when you bite onto it. You can cut it in any way you desire but for me i cut it diagonally on both sides and ended up with 4 cute triangles.

Heat up the non-stick pan and glaze it with marjerin or butter then coat the triangles lighty with the egg batter. Do not let it soaked for too long for it will turn the bread soggy. You wouldnt wanna bite into a soggy bread would you? Then pan-fry the triangles on both sides and dish out onto a paper towel to absorb the excess marjerin.