Can somebody please tell me that August is still here? September, how are have you already arrived? Do you know that saying that time goes faster as you get older? Because you should definitely heed it. It’s true. To the nth degree.
Sweet summer is passing us by. The bright coloured flowers are being replaced with golden rod and baby’s breath. Fall colours are starting to burst out here and there. Don’t get me wrong, I love fall. It’s a great time. But as I’ve said time and again – I love me some summer more than the rest. That sun beating down on my skin, making me roast, it’s such a great feeling. Sun-kissed kids running around. That’s what it’s all about. I’m determined that pants will not be constraining these legs until Autumn is official. Dresses and shorts – bare legs – cold or not, until fall comes. (I may have a stubborn streak in there somewhere.)
Fall or not, this is zucchini season! Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis. We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins! I think these may well blow your mind if you like peanut butter. And breakfast. Or muffins for supper. Or zucchini. If you like any of these things, you’ll like these muffins.
We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy. Okay? Deal.
Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist. Let’s be real. Some mornings we don’t want healthy. We need sweet. (Or am I alone on that?) Pour me a big cup of coffee. Let me have that peanut butter and streusel, please! Perfect Saturday morning. Or any morning, for that matter!
- 1 cup shredded zucchini
- 2 cups flour
- 2 tsp baking powder
- pinch salt
- 1/2 cup sour cream
- 1/2 cup margarine, softened
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
- 3 Tbsp butter
- 1/2 cup peanut butter
- 1/4 cup icing sugar
- 2 Tbsp peanut butter, melted
- Preheat the oven to 350F. Put muffin liners in muffin tins.
- For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
- Stir in flour, baking powder, and salt, alternately with milk.
- Add in that zucchini, and stir until it's all combined.
- For the streusel, mix all ingredients together until you have a decent crumb.
- For the peanut butter filling, mix together. It'll be thick, but that's good!
- Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
- Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
- As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.
If you read the last post (For the Love of Lists – Week 3), you’ll know that I admitted to having a few food-related weaknesses. One of them (probably the biggest one), is peanut butter. Mix that with chocolate, and OH Bessy! You’ve got me caught. You see, the problem for me, with making a dessert like this, is that I want to eat it all. And some of you will say, ‘Then eat it!’. I say – that’s probably not the best thing to do. Overeating=getting sick of certain flavours. And I never want to be sick of peanut butter. It is just so dang good! (
Not to mention the calories. I mean, this is calorie-free!)
Anyhow, this recipe comes from the Baker Chick, who found the recipe on Annie’s Eats. It’s been tweaked along the way, but for the most part, it’s pretty similar to the original (so check it out, if you’d like!).
We are talking chocolate crust, and a fluffy, rich-but-not-too-rich filling, some crunch, topped with ganache. We are only using 1.5 blocks of cream cheese, which I think is great! Mostly because those cheesecake recipes with 8+ blocks of cream cheese cost an arm and a leg to make. (I might be exaggerating with the 8+ blocks, but even 4 can get kind of costly!)
Also, we’re making it in a spring-form pan, which means it is super thick and absolutely wonderful. We have GOT to do this more often!
We had some friends visiting from away over to enjoy this with us, and I’m pretty sure it’s a winner. Not to mention that the company was spot on. If these people want to move closer to home, I’d take that. 😉
So! Down to the baking. You’ll notice in the notes that I did something a little different with the crust (that I think makes it amazingly awesome-er). But you don’t have to do it this way! I’ll include the other way too.
- 3/4 cups chocolate cookie crumbs
- 1 3/4 cup graham crumbs (or just chocolate crumbs - see note)
- 6 tbsp. unsalted butter, melted and cooled
- 1/2 tsp salt
- 1/3 cup cocoa
- 1/4 cup sugar
- 3/4 cup toffee bits or 2 crushed Skor bars
- 2 cups heavy cream
- 12 oz cream cheese, at room temperature
- 11/2 cups peanut butter (crunchy or creamy-your preference)
- 11/4 cups icing sugar
- 1/2 tsp vanilla
- ½ cup heavy cream
- 4 oz semi-sweet chocolate
- Sprinkling of toffee bits/crushed Skor bar
- Preheat oven to 350F.
- Mix together crust ingredients, and press into a greased 10-inch springform pan. Bake for 10-12 minutes. Let cool. It must be completely cool when you fill it.
- Whisk whipping cream, until stiff peaks form. Set aside.
- In another bowl, cream that cream cheese until it's nice and smooth. Add peanut butter, icing sugar, and vanilla.
- Fold in whipped cream and toffee bits, until well combined. Be gentle with that whipped cream. Don't crush it.
- Pour into crust, cover, and freeze for about 10 minutes, to set the filing. Then you can either keep freezing it (more of an ice cream cake), or pop it in the fridge (more of a mousse torte) for a few hours.
- Add chocolate and cream to a microwave-safe dish (or measuring cup), and place in the microwave for 1 minute. Stir, and keep microwaving at 20 second intervals until the chocolate stirs into the cream smoothly. (You could also do this on the stove.)
- Pour topping onto your mousse, add the toffee bits, and pop in the fridge/freezer for a few more minutes.
- Serve, eat, and be wowed.
- You can just use chocolate crumbs with butter and salt for the crust, if you prefer. I found the mixture of both, plus cocoa and sugar, made it richer, and more chocolatey.
So. As I can’t seem to post regularly, let’s just get to the point and say… I cannot post regularly. It seems an impossibility. And that’s alright. I was thinking today, one of the main reasons I started this blog, was to feel like I still had something to do and say other than babies. It was right after Cael was born, I had just finished university, and my life had made a drastic change from university and work… to everything baby. This blog kept me sane. And while I still love it, and it might become a sanity-thing for me again in the future, right now it’s just a thing I do when I feel like it. No pressure. Anyhow. That was my HUGE realization of the day, after feeling bad (once again), for not posting. Ever.
But here’s how I make it up to you. With wedding cakes, wedding pictures, and the cutest boys ever!
Oh. And some wonderful news!
Baby numero three will be joining us early November! That was worth waiting for, eh?
On to the cake. This was for one of my best friends ever. And she had free-reign over what kind of cake she could have. Obviously. She was the bride. But this was epic. For me anyway. Three-tiered goodness. Chocolate cake sandwiched with peanut butter cream cheese frosting. Followed by white cake with a lemon curd filling. And topped with white on white. All completely covered in white and daisies. Super cute, super yummy. What more could you want? Really.
Another cool this about this wedding was that I got to travel to a warmer place. All the way to North Carolina. Which was pretty cool. Actually, it was wonderfully warm. Especially since it hasn’t gone over 10C here in weeks (except for that one random day).
Sarah was a beautiful bride in her lovely lace dress. So gorgeous. Got to meet up with another best friend that I hadn’t seen in quite awhile (you’ll remember her from this wedding cake). Which was super great. Super duper great.
Since then, we’ve had my birthday, a trip to the zoo, and rain.
And that’s that! Maybe next time I’ll have some belly pictures and a recipe for ya! That’d be nice, eh? Maybe. Here’s to hoping.
*Cael found the 3D glasses from a movie. Bug eyes!
*Jude eating breakfast like a champion