Peanut Butter And Jelly Cake Food

PEANUT BUTTER AND JELLY BUNDT CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
• For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

PEANUT BUTTER AND JELLY CRUMB CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
• Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
• For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

PEANUT BUTTER AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Making the cheesecake:
• Preheat the oven to 325 degrees F.
• In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
• Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
• In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
• Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
• Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
• Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
• Very carefully add the jelly batter over the peanut butter batter.
• Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
• Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
• Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
• To make the ganache:
• In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
• Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
• Let the cake sit on the rack until the ganache has set up, about 45 minutes.
• To decorate the sides see the above video.
• Use a thin knife, dipped in a pitcher of hot water to cut the cake.
• When you cut into it, the peanut butter and jelly layers will reveal themselves.

PEANUT BUTTER AND JELLY COFFEE CAKE

Steps:

• Heat oven to 400.
• Grease layer pan 9X 1 1/2 inches.
• Mix baking mix& sugar.
• Cut in peanut butter.
• Mix in milk and egg.
• Beat vigorously 1/2 minute.
• Spread in pan
• Spoon jelly or jam onto batter and spread thinly
• Bake 25 to 30 minutes or until light brown Serve warm.

PEANUT BUTTER & JELLY SNACK CAKE

Steps:

• In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
• Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
• Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
• Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.

PEANUT BUTTER JELLY SWIRL BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a Bundt pan.
• In a small bowl sift the flour, baking powder, baking soda and salt.
• In a large bowl, cream butter and sugar until fluffy (about 4 minutes).
• Add in eggs; beat well until combined.
• Add in peanut butter and vanilla; beat well.
• Beat in sour cream until blended.
• Reduce the mixer to low speed, and gradually add in the flour mixture until combined.
• Spoon HALF of the batter (about 3 cups) into prepared Bundt pan.
• Dollup about half of the jelly over the batter (avoiding the edges of pan).
• Partially stir/swirl the jelly over the batter with a knife.
• Spoon the remaining batter into the pan.
• Then swirl the remaining jelly into batter.
• Bake for about 1 hour, or until cake is done (check after about 50 minutes).

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
• Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
• Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER AND JELLY COFFEECAKE

Steps:

• Heat oven to 400° Grease a 9-in cake pan.
• Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg. Beat vigorously for 1/2 minute. Spread in pan.
• Spoon jelly onto batter and spread thinly.
• Bake 25-30 minutes or until light brown. Serve warm or cold.

PEANUT BUTTER AND JELLY TRAYBAKE

Steps:

• Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around - it does not need to be warm. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
• Preheat the oven to 180C/160C/Gas 4 and spray a brownie tin (about 18x23cm/7x9in) with cooking oil.
• Put the flour, baking powder, salt and sugar into a bowl and whisk together.
• Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter.
• Pour the batter into the prepared brownie tin and spread out evenly.
• Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
• Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with icing sugar, if liked, and serve.

PEANUT BUTTER AND JELLY COOKIE BARS

Steps:

• Preheat the oven to 350 degrees, and line your baking pan** with parchment paper or non-stick tin foil. Set aside.
• With a standing mixer or a hand mixer, cream the unsalted butter and peanut butter together, until light and fluffy.
• Next, add in the brown sugar and the granulated sugar. Cream the mixture until well combined.
• Next, add in the egg and mix until combined.
• Add in the vanilla extract. Mix until combined.
• Finally, add in the salt, baking soda, and all purpose flour. Mix until all ingredients are combined.
• Press 2/3 of the peanut butter cookie dough into an even layer in the bottom of the prepared baking dish.
• Next, spread the jam/jelly over the top of the cookie dough in an even layer (or as even as possible).
• Next, if adding fresh berries, sprinkle them over the top of the jam.
• Take the remaining peanut butter cookie dough and spread it over the top of the jam. Take a little dough at a time, flatten it into your hand, and then place it on top of the jam.
• (It's okay if not all of the jam is covered, but flattening the dough will help to cover more of the jam as well as help the cookies to bake more evenly.)
• Sprinkle the top with peanuts.
• Bake for 40-45 minutes, or until the tops of the cookie bars are golden brown and the center is set. If the bars are browning too quickly, tent a piece of non-stick foil over the top of the bars and continue cooking.
• Allow to cool before cutting and serving.
• Store leftovers in an airtight container at room temperature or in the fridge.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
• In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
• Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.
• Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.
• Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve.
• In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.