Pb And J Pops Food
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
PB AND J POPS
Homemade peanut butter-swirl ice cream is the star of this take on a perennial favorite. Graham crackers are covered with a layer of strawberry jam before the ice cream is sandwiched between them. Chopped peanuts can be pressed into the sides for those who like a bit of crunch.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 20
Number Of Ingredients 4
Steps:
- Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 12 squares, 2 1/2 inches each. Transfer to a parchment-lined baking sheet; freeze at least 3 hours. Repeat with smaller pan, making 9 squares.
- Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with about 1 1/2 teaspoons jam; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice-cream squares between graham crackers, jam facing ice cream. Insert a wooden pop stick into each.
- Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Pat gently with your hand to adhere. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in an airtight container, for up to 2 weeks.
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- Roll out each round of dough to 9x15-inch rectangle, about 1/8-inch thick. Using a sharp knife or pizza/pastry wheel, trim the edges so that they are straight, then cut into nine 3x5-inch rectangles. Transfer the rectangles to two parchment (or baking mat) lined baking sheets.
- In a small mixing bowl, whisk together the egg and cream. Using a pastry brush, brush the egg wash on nine of the rectangles, then spoon a tablespoon and a half of strawberry spread into the center of each rectangle, leaving a 1/4-inch of space around the edges.
- Place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the edges of the dough. Using a fork, crimp the edges of the pop tart. Brush with egg wash. Using a toothpick, prick 8 holes in the tops of the pop tarts.
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- To make the cake, preheat oven to 350 F (180 C). Cream together butter and sugar. Crack in egg, add vanilla, and continue beating. Add peanut butter and mix in. In a separate bowl, mix together flour and baking powder. Gradually add flour mixture to butter mixture, beating to incorporate. Add milk and mix in. Pour into a 15 centimeter greased baking pan. Bake 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
- To make the frosting, cream together butter and peanut butter. Add icing sugar and blend. Add milk and incorporate.
- To assemble, cut off the hard sides, bottom, and top of cake, so that only soft cake is left. Use your fingers to crumble the soft cake. Add frosting to the crumbled cake, a bit at a time, and work in with your fingers. Using a 60 gram ice cream scoop or your hands, form cake mixture into 12 small firm balls. Reserve some excess for later. Once all the balls have been formed, fill a piping bag with raspberry jam. Press your small finger into the centre of a cake ball to make a hole large enough for 1/2 teaspoon (2.5 milliliters) of jam. Inject piping bag into the middle of the cake pop and squeeze in jam. Use excess dough to plug up the holes and create a smooth ball. Repeat.
- Refrigerate 30 minutes. Melt the white chocolate in the microwave. Dip the very tip of the lollipop sticks into the chocolate. Push the dipped ends of the lollipop sticks into the cake balls. Holding onto the lollipop stick, turn the cake balls upside down and dip them, one at a time, into the chocolate, until they are covered completely. Roll one side of the cake pop in crushed peanuts while chocolate is still soft. Turn right side up and push the end of the lollipop stick into a wrapped cube of Styrofoam to keep upright. Let chocolate set.
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