Peanut Butter Banana Scones

Peanut Butter Banana Scones
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  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 3 tablespoons sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1/8 teaspoon allspice
  7. 3 tablespoons dry-roasted peanuts, chopped (optional)
  8. 5 tablespoons cold butter, cubed
  9. 1/2 cup banana, mashed
  10. 2 tablespoons peanut butter
  11. 1 cup heavy cream
  12. Peanut Butter Glaze
  13. 1/3 cup powdered sugar
  14. 1 tablespoon milk
  15. 1 tablespoon creamy peanut butter
  1. Heat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Stir together flour, baking powder, sugar, salt, cinnamon, allspice and chopped peanuts.
  3. Add the butter and toss with a fork.
  4. Using electric mixer, mix on med-low speed until the texture resembles course crumbs.
  5. In a separate bowl, whisk together the banana, peanut butter and heavy cream.
  6. Carefully combine wet ingredients into dry ingredients.
  7. Form dough into a ball and press into am 8" circle. Cut the dough into 8 wedges.
  8. Bake on parchment lined baking sheet 12-15 minutes or until tops are light brown.
  9. Let cool on wire rack for 10 minutes.
  10. Make Peanut Butter Glaze
  11. In a small bowl, whisk together powdered sugar, milk and peanut butter until well combined.
  12. Drizzle over cooled scones.
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Cheesy Easter Shapes

Cheesy Easter Shapes
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  1. 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  2. 3 tablespoons mayonnaise or salad dressing
  3. 1 tablespoon ranch dressing and seasoning mix (from 1-oz package)
  4. 1/4 cup finely shredded Colby-Monterey Jack cheese blend (1 oz)
  5. 23 pimiento-stuffed olives, sliced
  6. Finely chopped fresh parsley, if desired
  1. Heat oven to 400°F. Unroll dough on work surface; press into 14x10-inch rectangle. Cut 6 dough bunnies with 3 1/2 x 2-inch bunny-shaped cookie cutter and 17 dough flowers with 2-inch flower-shaped cookie cutter. Place shapes on ungreased cookie sheet. Discard dough scraps.
  2. In small bowl, mix mayonnaise and dressing mix. Add cheese blend; mix well.
  3. Spread each bunny dough shape with about 1 teaspoon mayonnaise mixture and each flower shape with 1/4 teaspoon mixture. Decorate with olive slices. Sprinkle with parsley.
  4. Bake 6 to 8 minutes or until cheese is melted. Serve hot.
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Apple Walnut Muffins

Apple Walnut Muffins
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  1. 2 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 3 teaspoons baking powder
  4. 1 1/2 teaspoons ground cinnamon, divided
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 3/4 cup milk
  8. 1 apple, peeled, cored, and finely chopped (about 1 cup)
  9. 6 tablespoons coconut oil
  10. 1/3 cup chopped walnuts
  11. 1/4 cup packed light brown sugar
  1. Preheat oven to 375 degree F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine flour, granulated sugar, baking powder, 1 teaspoon cinnamon, and the salt; mix well.
  3. In a medium bowl, beat eggs with milk. Stir in chopped apple and coconut oil. Add apple mixture to flour mixture and stir just until moistened. (Batter will be very stiff.) Fill muffin cups 2/3 full with batter, distributing evenly.
  4. Combine walnuts, brown sugar, and remaining cinnamon; mix well. Sprinkle nut mixture evenly over batter.
  5. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Immediately remove from muffin tin. Serve warm.
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Spinach and Artichoke Dip Stuffed Garlic Bread

Spinach and Artichoke Dip Stuffed Garlic Bread
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  1. 1 baguette
  2. ½ tablespoon oil
  3. 1 (14 oz) can artichoke hearts, drained and chopped
  4. 1 (10 oz) bag baby spinach leaves
  5. 1 (8 oz) package cream cheese
  6. 1½ cups shredded mozzarella cheese
  7. 3 green onions, sliced
  8. Salt and pepper, to taste
  9. 3 tablespoons butter
  10. 3 cloves garlic, minced
  11. Parmesan cheese, grated, to top
  12. Fresh basil leaves or parsley, torn, to top
  1. Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
  2. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
  3. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
  4. Preheat the oven to 350 degrees F.
  5. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
  6. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick.
  7. Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
  8. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
  9. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
  10. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.
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