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Program Menu

 

April 01, 2021

Hour 1: Maundy Thursday: A Conversation with Aaron Damiani

Have you ever had your feet washed during a Maundy Thursday service? If the very idea sounds awkward and uncomfortable, you’re not alone. Peter himself felt hesitant to let the Lord Jesus wash his feet. Pastor Aaron Damiani brings attention to not only the humility and vulnerability of foot washing but also how Jesus’ example of service and surrender is the way of all true believers. 

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Hour 2: Chef Stephanie Godke: Peanut Butter Surprise Muffins and French Toast Bake

If you’re looking for new recipes for your Easter celebration, Chef Steph is offering some yummy ideas Thursday. Listen as Chef Steph shares two new recipes, along with helpful hints to make your Easter brunch or dinner less stressful and more joyful as we celebrate the best news ever!

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Hour 3: Chef Steph's Peanut Butter Surprise Muffins

Ingredients

  • 1 1/4 cups creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed 
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup buttermilk 
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups semisweet or milk chocolate chips 340g, I used semisweet because that’s what I had on hand, but milk chocolate goes best with peanut butter!
  • Additional granulated sugar for sprinkling on top optional

Instructions

  • Preheat oven to 375° and line muffin tin with paper liners
  • Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gently combine wet and dry ingredients with spatula.
  • Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
  • Divide batter into muffin liners, filling each cavity ¾ the way full (this recipe makes 18 muffins)
  • Push a mini peanut butter cup or chocolate covered egg candy into the batter.
  • Bake on 375° for 20-22 mins or until a toothpick inserted  comes out clean (avoid chocolate) or with moist crumbs. Do not over-bake or they will be

Hour 4: Chef Steph's French Toast Bake

INGREDIENTS

  • 1/2 cup melted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1 entire loaf (1 lb, 12 oz) Texas Toast fresh sliced bread (Not frozen)
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1 TB vanilla extract
  • 2 TB light brown sugar, mixed with 2 tsp cinnamon
  • Powdered sugar for sprinkling

Real maple syrup for serving, Or caramel syrup

INSTRUCTIONS

Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
Beat eggs, milk, and vanilla until incorporated. Set aside.
Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
Cover tightly and chill overnight in fridge.
Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.


Caramel Syrup

Ingredients

  • ½ cup butter
  • 1 cup sugar
  • 1 teaspoon fresh lemon juice
  • ¾ cup whipping cream

Directions

Melt butter in a heavy saucepan over medium heat; add sugar and lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add whipping cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Serve immediately, or store in an airtight container in refrigerator up to 1 week.

To Reheat: Microwave in a microwave-safe bowl

IN THIS EPISODE

Aaron Damiani
Aaron Damiani

Aaron Damiani

Aaron Damiani is the lead pastor of Immanuel Anglican Church, in Chicago's Uptown neighborhood. Damiani has degrees from Moody Bible Institute and Wheaton College and writes regularly for Leadership Journal and Preaching Today. He lives in Chicago with his wife, Laura, and their four children.‚Äč

Stephanie Godke
Stephanie Godke

Stephanie Godke

Chef Stephanie Godke has had a long career in the restaurant industry. She enjoys sharing her original recipes on Ken and Deb in the Morning. She works as a local chef and is a consultant to restaurant owners all around the Midwest. She teaches cooking classes at the local community college and also provides catering services around the area. Some of her favorite recipes can be found in her latest cookbook, Recipes on Cody Road.

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Ken and Deb Mornings

Begin each day with Ken and Deb in the Morning, a live and local radio broadcast designed to get you going in the right direction. Heard every weekday from 6 to 9 a.m., hosts Ken Brooks and Deb Gustafson will encourage you with Scripture, spark thoughtful conversation on current topics and challenge you to live today for Jesus Christ.