Peanut Butter and Jelly Time

See?
I knew I shoulda stayed away from the kitchen and stuck with the sewing machine.
Now I've got myself addicted to baking again.
I foresee many more sugar overdoses in my future.
OH WELL, TOO LATE NOW.

My dad came to visit over the weekend to "see my shows" but I know the real reason he came down was to see his beloved VANDAL football team get their buts kicked against the AGGIES.
(Sorry Billy Boy but it's the truth, ain't it?!)
I'm just happy as a clam with the fact he was able to visit... no matter the reason!
We always have a great time.
Mostly spent laughing.
Or telling childish jokes.
And as for the Huckleberry Macarons??
They were a hit.
He also brought me a carry on full of garden grown veggies... zucchini, yellow squash, red onion, garlic, potatoes, and carrots... HOORAY!


Now for a couple days on my own and then the next batch of family flies in for Giselle!
I can't wait for them to see Giselle.
They are going to love it.
You know what else they are going to love?
PB&J Macarons.

I got the inspiration for these little buggers from this adorable new place that opened a couple weeks ago.
It's called "Petite Sweets".
They serve tasty little one bite sweets like macarons, cake balls and mini cupcakes and also have really really yummy frozen custard!
I go like 4 times a week..
I'm not gunna lie.
They also serve coffee from the best roaster in the universe, Amaya Roasting Co.
It's a happy place....

One day they had a pb&j mini cupcake.
It was soooooooo tasty.
I got the urge to make it into macaron form.
So I did.




Half I made with:
Peanut shells
Peanut Butter Buttercream
Huckleberry Buttercream



The others:
Peanut shells
Mom's garden fresh rhubarb- strawberry jam
Peanut Butter Buttercream




As for the Zucchini...


It was made into a glorious little cupcake/muffin.

Adapted by Martha Stewart's Sweet Zucchini Cupcake

Ingredients:

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract

Streusel Topping:

• 1/4 cup flour
• 1 tablespoon brown sugar
• 1 tablespoon granulated sugar
• 2 tablespoon butter
• 1/2 tsp cinnamon

Directions

1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. .

3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

4. Divide batter evenly among cups. Combine all the Streusel ingredients until crumbly and sprinkle over tops of the cupcake batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. (MINE DID NOT TAKE 40 MINS! More like 25 so keep your eyes peeled!!!)