Peanut Butter and Jam Rolls

Peanut butter has always been one of my favourite food. That’s been the case ever since I was a little girl. I may have developed a more refined palate over the years ( at least I hope I have… ). Still nothing- not the finest caviar, the most aromatic truffles or the flakiest croissants, can beat the pure joy of eating peanut butter straight from the jar. Haha, yes, still doing that, feel no shame for that!

Hope u like this bread roll idea as much as I do! There is just something about those two flavors that brings back childhood memories ♥


Ingredients (yields 6 rolls):

Dough

  • 1 3/4 cups all-purpose flour
  • 1/8 cup sugar
  • pinch of salt
  • 1 pkg. active dry yeast
  • 1/2 cup milk
  • 1/8 cup butter
  • 1 egg

Filling

  • 1/2 cup peanut butter
  • 1/2 cup jam

Honey for glazing

Directions:

  1. In a large bowl, combine 1 cups flour, 1/8 cup sugar and pinch of salt, set aside.
  2. In a sauce pan, melt butter and milk until warm. Let cool to about 40 degrees C.
  3. Once yeast has proofed, add in milk/ butter mixture along with an egg to the flour mix.
  4. Stir to combine the remaining flour gradually, until dough starts to pull away from bowl.
  5. Dump out onto a lightly floured surface and knead until dough is smooth and elastic, add in additional flour as needed, about 5 minutes.
  6. Cover the dough and let rise in warm place until doubled.
  7. Once doubled in size dump the dough out onto lightly floured surface and roll out into a 12″x15″ rectangle.
  8. Spread peanut butter over the dough (leaving 1” at the edges), then dollop jam over top, spread unevenly.
  9. From long side, roll the dough up, cut off edges and then cut into 6 equal rolls using dental floss.
  10. Place rolls cut side up in a greased muffin pan and cover again and let rise until doubled.
  11. Once risen preheat oven to 180 degrees C, bake for about 20minutes.
  12. Apply honey evenly using a brush, then bake for 10 minutes more.
  13. Serve warm!

 


 

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Fluffiest Overnight French Toast

As the year ends, it’s the perfect time to reflect on what you have accomplished and look ahead to your new goals.

Cooking, hoarding recipes, photographing food and, of course, eating, have been my lifelong passions. Two years ago, I started the page << Miss Amateur Chef >>, this has changed my life and taken my obsession with food to a whole new level. The kitchen has always been my place of solace; working in the kitchen, testing recipes bring not only joy but beautiful memories. This little project of mine allowed me to properly document my favorite recipes- which I believe can now live on forever =)

Let’s start the new year with a scrumptious breakfast! This French toast is a real crowd pleaser, it comes out best when you work with thick slices of loaf bread and allow them to soak in the mixture overnight. “Preparation is the key to success”- this applies to cooking and everything else in life. May all our preparation in 2017 make us FIERCE and UNSTOPPABLE in 2018!!!

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Ingredients:

Directions:

  1. Beat together egg, milk, salt, cinnamon and vanilla.
  2. Soak slices of bread in mixture overnight, until saturated.
  3. Heat a lightly oiled skillet over medium-high heat, cook bread slices on both sides until golden.
  4. Serve hot with maple syrup and berries.

 

Crab Cake Benedict with Sriracha Hollandaise Sauce

Trying out something a little outside the box with this Crab Cake Benedict served with a Sriracha Hollandaise sauce. A tribute to Sarabeth’s- one of my favourite breakfast places in New York.

Revisit my authentic homemade crab cakes recipe at:

https://missamateurchef.com/2015/07/11/authentic-homemade-crab-cakes/


Sriracha Hollandaise Sauce

Ingredients:

  •  4   tbsp butter, melted
  •  4   Egg yolks
  •  1   tbsp freshly squeezed lemon juice
  •  1-3   tsp Sriracha
  •  Sea Salt
  •  Freshly ground black pepper
  •  1-2   tbsp water, room temp

Directions:

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl.
  3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  4. Remove from heat, whisk in salt paper and sriracha, taste and add more sriracha if desired for more heat.
  5. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 


 

Lemon Blueberry Loaf Cake

Moist, flavorful and delicious- a classic combo that everyone loves!

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Ingredients:

  • 1 and 1/2 cups self-rising flour
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup sugar
  • 2 large eggs (at room temperature)
  • 1 Teaspoon vanilla extract
  • 1 cup plain Greek yogurt, room temperature
  • lemon zest and juice from 1 lemon
  • 1 cup fresh blueberries
  • 1 Tablespoons all-purpose flour

Lemon glaze

  • 2 Tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 180deg C and slightly grease a 9″x 5″ loaf pan with butter.
  2. In a medium bowl, whisk together flour and salt. Set aside.
  3. Combine the wet and dry ingredients using a spatula just until smooth. Be careful not to over-mix.
  4. Toss fresh blueberries together with one tablespoon of flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  5. Add the flour coated berries to the batter and fold gently to combine.
  6. Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Cool bread in the pan for about 20 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla; then pour glaze over the loaf.  Allow to set a few minutes.

 

Cheese and Bacon Bread Bake

Rise and shine, it’s breakfast time! Sunday is my favorite day of the week, no morning rush or unmet challenges, finally there is time to sit back and enjoy a relaxing breakfast. This bread bake is a savory version of bread pudding. The recipe only calls for simple ingredients, you can always manage to scrap together some version as long as you have egg and bread.It tastes like a cross between a quiche and omelette; moist, custardy on the inside while the edge is crunchy and golden…

A Sunday well spent brings a week of content, start your day with a smile and a great breakfast!


Ingredients

  • 250g bacon, diced
  • 6 eggs
  • 1 carton of milk
  • Pinch of salt and black pepper
  • I semi- baguette (preferably slightly stale) cut into 1 inch cubes
  • 2 cups grated Mozarella cheese
  • Parsley, for garnish

 

Directions

Preparation beforehand:

  1. Heat a large non stick pan over high heat. Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned.
  2. Remove the bacon from the pan and drain the excessive oil.
  3. Whisk the eggs, milk, salt and pepper in a bowl.
  4. Place the bread in a large bowl. Pour in the egg mixture, 1½ cups cheese and cooked bacon
  5. Set aside in the fridge for at least 30 minutes ( so all the egg is soaked into the bread) or overnight.

To Cook

  1. Preheat oven to 180C.
  2. Coat a 9″ cake tin with butter.
  3. Pour the bread mixture into the cake tin, scatter with remaining uncooked bacon and remaining cheese. Cover loosely with foil.
  4. Bake for 25 minutes, then remove the foil and bake for a further 10 minutes until golden on top.
  5. Garnish with parsley.
  6. Allow to rest for 5 minutes before cutting into slices to serve.