See ya later February! We had a slight warm up this week! Like in the 40s, then the 50s and even the 60s. And some SUN!!! Felt amazing, even if it’s false spring. This is like the extent of the meals I snapped this week. Ha. I never thought it would happen but we are […]
We had a slight warm up this week! Like in the 40s, then the 50s and even the 60s. And some SUN!!! Felt amazing, even if it’s false spring.
This is like the extent of the meals I snapped this week. Ha. I never thought it would happen but we are a family who now goes through a loaf of bread quickly. We are obsessed with Dave’s Killer Bread and I think I need to buy 2 loaves a week at this point.
Also! You know how I’m totally off coffee because… pregnancy? I just have zero taste for it. Well, I got a madagascar vanilla cold brew from Panera and it was pretty amazing.
Look at that sun!
Pit stop at grandma’s for some ice cream.
This picture made me laugh out loud because that’s just how she was coloring. I mean… what? How is that comfortable?
Emilia was very into makeup again.
She just kills me.
Ummm one night I made blueberry pancakes for dinner! They are the kids’ (and Eddie’s?) favorite.
Also made the stewed chicken with sour cream & chive dumplings from Julia’s new cookbook. PHENOMENAL.
Watching the rain…
Max had a hockey tournament in youngstown this weekend.
And Emilia and I went to our first game! We haven’t gone at all because of covid, but this was a huge venue and Eddie determined the day before that it was pretty safe. It was so fun. I wish I could post the video of her screaming GO MAX!!! Which she yelled the entire time even when he wasn’t on the ice. Ha.
It’s time to use up some bananas again because I always end up buying more than I get around to actually eating. Always. This time … instead of the my chocolate marbled banana bread that I love so much … I’m going a little simpler with peanut butter mixed in the batter. This recipe uses […]
It’s time to use up some bananas again because I always end up buying more than I get around to actually eating. Always. This time … instead of the my chocolate marbled banana bread that I love so much … I’m going a little simpler with peanut butter mixed in the batter.
This recipe uses basic ingredients which is always a plus when I have a last minute urge to bake something and hope that I already have everything I will need in the pantry.
Especially when it looks like this. Yummm!
The steps are easy, too. And you don’t even need a mixer. This is a hand mixing mashup. Make the banana bread batter and then combine some of the batter with melted peanut butter.
Then you just gently swirl the two together for a perfect peanut buttery combo and bake away.
Peanut Butter Banana Bread
Prep Time20 minutes
Cook Time52 minutes
Total Time1 hour12 minutes
2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups ripe bananas, mashed
1/2 cup unsalted butter, mostly melted and cooled
1/3 cup whole milk
1-1/2 teaspoons vanilla
2/3 cup peanut butter
Preheat oven to 350 degrees Fahrenheit.
Grease a 9 X 5 inch loaf pan. Lay a piece of parchment paper cut to fit the length of the pan and allow enough to extend over the edges sides of the pan to allow lifting. Then grease the top of the parchment paper. Lightly dust with flour.
Whisk 2 cups flour, the sugar, baking powder, baking soda and salt in a medium bowl.
In another bowl, combine mashed bananas, mostly melted butter, milk, eggs and vanilla.
Add flour mixture to the wet mixture and whisk together until combined.
In a small bowl, melt peanut butter with about 3-4 scoops of the banana bread batter and stir together until blended.
Pour remaining batter in the prepared loaf pan and then place spoonfuls of the peanut butter mixture on top. Gently swirl peanut butter mixture into the banana bread batter with a knife several times without over mixing.
Bake for 50-52 minutes until done. Cool and remove from the loaf pan by holding the ends of the parchment paper and lifting out. Cut bread into thick slices and enjoy.
Each year, when winter starts to melt into spring, I refresh my rotation of easy weeknight dinners. The weather begins to change, and so do my cravings. On some days, I’m still in the mood for the cozy comfort food of winter – hearty pastas…
Each year, when winter starts to melt into spring, I refresh my rotation of easy weeknight dinners. The weather begins to change, and so do my cravings. On some days, I’m still in the mood for the cozy comfort food of winter – hearty pastas, soups, and stews – but on others, I’m hungry for weeknight dinners that are lighter and brighter. This year especially, I’m ready for a change. I don’t know about you, but I feel like I have cooked more in the last 12 months than I ever thought possible. Right now, weeknight dinners that are quick […]
This week is looking DELISH! A few weeknight favorites, a great burgers and the best vodka pasta ever… What To Eat This Week This week, we’re kicking things off with a huge family fave: my weeknight peanut noodles with roasted broccoli! Everyone LOVES these. These new chicken meatball pitas are up next. You have to […]
After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n’…
After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n’ cheese, and more (swoon). And after cracking the code on vegan cheddar cheese, it was time to make a grilled cheese sandwich!
Thick slices of sourdough are buttered and spread with a generous layer of vegan cheddar cheese then grilled until toasty and golden brown.
Spring is coming! For March, we’re doing a two part read! I’ve picked Love At First by Kale Clayborn, as well as her book Love Lettering! I read Love Lettering last year at this time and absolutely adored it. Love At First just came out this week, so for those of you who read through […]
I read Love Lettering last year at this time and absolutely adored it. Love At First just came out this week, so for those of you who read through your local library and prefer books that have been out for awhile, I wanted to include Love Lettering too!
Sixteen years ago, a teenaged Will Sterling saw–or rather, heard–the girl of his dreams. Standing beneath an apartment building balcony, he shared a perfect moment with a lovely, warm-voiced stranger. It’s a memory that’s never faded, though he’s put so much of his past behind him. Now an unexpected inheritance has brought Will back to that same address, where he plans to offload his new property and get back to his regular life as an overworked doctor. Instead, he encounters a woman, two balconies above, who’s uncannily familiar . . .
Meg Mackworth’s hand-lettering skill has made her famous as the Planner of Park Slope, designing custom journals for her New York City clientele. She has another skill too: reading signs that other people miss. Knowing the upcoming marriage of Reid Sutherland and his polished fianc e was doomed to fail is one thing, but weaving a secret word of warning into their wedding program is another. Meg may have thought no one would spot it, but she hadn’t counted on sharp-eyed, pattern-obsessed Reid…
My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!
Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.
What Are Deviled Eggs?
Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.
What Else Can I Add to My Deviled Eggs?
As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:
Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??
What to Serve with Deviled Eggs
If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).
Steaming vs. Boiling Eggs
I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.
Small Batch Deviled Eggs
When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 22 halves each
Author Beth – Budget Bytes
To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)
*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.
How to Make Small Batch Deviled Eggs – Step by Step Photos
To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.
After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.
Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).
Mash the yolks together with the seasoning.
Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.
February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from …
February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from peanut butter cookies to cinnamon rolls, a statistic I’m pretty giddy about. So grab a glass of oat milk and let’s get started.
“These cookies have a lot going on, and that’s a good thing,” writes contributor Kiera Wright-Ruiz. Funky miso? Check. Gooey peanut butter? Check. Crunchy black sesame? Check. Melty pools of dark chocolate that I would like to dive into? Check.
Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories beh…
Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories behind their transformations. We’ll explore their takes on sustainable living, how they express their identities through design, how they create beautiful spaces that center around accessibility—and so much more.
At first it was only a daydream to own a farmhouse in Japan.
Hey hey and happy Saturday! This week on the blog, I shared our favorite kale caesar crunch salad! I also shared these chicken meatball pitas which are incredible, a bunch of spring recipes I can’t wait to make and this deeeelish brussels sprouts pistachio pizza. Of course you can find a new weekly menu post […]
Finally, have you preordered your copy of my newest book, Everyday Dinners, yet?! This book is weeknight dinner GOLD! Filled with tons of recipes under 30 minutes, my 10 minute meal prep strategy for each meal and loads of tips, tricks and ideas to make it through the week in an easy, enjoyable way. It would mean the world to me if you would order! We just launched a signed preorder copy RIGHT HERE.
P.S. something big is launching next week for those who have preordered!