THE ULTIMATE STRAWBERRY PB&J
Who says peanut butter and jelly sandwiches have to be boring - The Ultimate Strawberry PB&J sure isn't! This double-decker knockout creation has two extra special add-ins. Fresh strawberries & unsalted peanuts!
Provided by Yvonne
Categories Main Course
Time 10m
Number Of Ingredients 5
Steps:
- Toast Dave's Killer Bread until golden brown. Spread one piece of bread with peanut butter and sprinkle with peanuts. Top with another slice of bread. Spread second slice with strawberry preserves and cover with fresh sliced strawberries. Top with final slice of bread.
Nutrition Facts : Calories 285 kcal, Carbohydrate 35 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 291 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
PB AND J: CRUNCHY PEANUT BUTTER SOUFFLE WITH STRAWBERRY SAUCE
Steps:
- Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
- Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
- Preheat the oven to 400 degrees.
- Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
- When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.
PB & J CHEESECAKE RECIPE BY TASTY
This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.
Provided by Tikeyah Whittle
Categories Desserts
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C).
- Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
- Add the graham crackers to a food processor and process until broken down into coarse crumbs.
- Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
- Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
- Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
- Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
- Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
- Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
- Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
- Pour the filling into the crust.
- Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
- Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Make the candied peanuts: Line a baking sheet with parchment paper.
- In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
- Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
- Slice and serve.
- Enjoy!
PB&J: CRUSTY STRAWBERRY CRUNCH RECIPE BY TASTY
Here's what you need: white bread, crunchy peanut butter, strawberry jelly
Provided by Codii Lopez
Categories Lunch
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
- Sandwich the slices together. Cut the sandwich diagonally.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 4 grams, Protein 16 grams, Sugar 19 grams
PBJ VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, baking powder, milk, butter, eggs, strawberry jam, icing sugar, butter, icing sugar, peanut butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
- Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
- Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
- To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
- Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
- Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
- Place the jam covered sponge on top of the peanut butter covered sponge.
- Sprinkle cake with icing sugar.
- Enjoy!
Nutrition Facts : Calories 567 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 1 gram, Protein 8 grams, Sugar 36 grams
PBJ CRUNCH BARS
If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.
Provided by 2WANNA
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
- Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g
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