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3 NEW Peanut Butter and Jelly Recipes | Cookies, Oatmeal Muffins & Grilled PB&J

PB&J French Toast Roll Ups
PB&J Oatmeal
PB&J Granola
Baked Oatmeal

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Today Sara Lynn Cauchon celebrates PB&J Day with some 3 new ways to enjoy this classic flavor combination

Grilled PB&J Sandwich
1 teaspoon butter
2 crusty French bread slices
2 tablespoons crunchy peanut butter
2 tablespoons strawberry jam or jelly
1/4 cup sliced strawberries

Spread the peanut butter and jelly over a piece of the bread. Top with the strawberry slices. Spread the butter on the outside of the sandwich. Cook over medium heat until the bread is golden and the peanut butter begins to melt.

PB&J Oatmeal Muffins
3 cups old fashioned rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
2 large eggs
1 cup mashed banana
1 cup 2% milk
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1/2 cup raspberry jelly

Preheat the oven to 375ºF. Line a 24-cup muffin tin. Set it aside.
In a large bowl, whisk together the oats, sugar and baking powder.
In another large bowl, whisk together the eggs, banana, milk, and vanilla. Stir the dry ingredients into the wet and mix well. Scoop the mixture into the muffin tin and swirl in a spoonful of peanut butter and jelly into each muffin. Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.

Easy PB&J Thumbprint Cookies
1 cup smooth peanut butter
1/2 cup oat flour
1/2 coconut sugar
1 egg
1/2 strawberry jelly

Preheat the oven to 350ºF.
In a large bowl, mix together the peanut butter, oat flour, coconut sugar and egg. Roll the dough into 1 inch balls and place them on a parchment lined baking sheet. Using the palm of your hand, press the balls down slightly. Press your thumb into the centre of each cookie and fill with strawberry jelly.
Bake the cookies until they are golden, 8 to 10 minutes.

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Happy PB&J Day!

Have you ever wondered how this iconic food pairing came to be?

At the beginning of the 20th century, peanut butter was considered a delicacy.  It was served the wealthy patrons of Manhattan’s most prestigious tearooms.  As prices began to fall, manufacturers added sugar, which of course appealed to children.  In the late 1920s, sliced and packaged bread was introduced and for the first time so children could finally make their own sandwiches without the use of a dangerous knife.  The addition of jelly came during WWII when soldiers developed a taste for the combination.  Today, the average high school grad will have eaten 1500 PB&J sandwiches in their life.

But no matter where it came from, this salty sweet treat will forever have a place in my heart.

Here are three more grown up ways to enjoy PB&J!!!

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PB&J Sweet Rolls with Strawberry Glaze

PB&J Sweet Rolls with Strawberry Glaze

Prep Time: 2 hours, 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 55 minutes

Yield: 12

Serving Size: 1

Calories per serving: Delicious!

PB&J Sweet Rolls with Strawberry Glaze

These PB&J Sweet Rolls will transport you right back to your childhood! Top them off with an amazing strawberry glaze and you've pretty much achieved taste perfection! For step-by-step video instructions CLICK HERE And for more delicious PB&J recipes CLICK HERE

Ingredients

    Sweet Roll Dough
  • ¼ cup water, 115 degrees
  • 1 tsp sugar
  • 1 package active dry yeast
  • 2 eggs, beaten
  • ¾ cup whole milk
  • ¼ cup butter, melted
  • ¼ cup sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3½ cups all-purpose flour
  • 1 tbsp canola or vegetable oil (for the bowl)
  • PB&J Filling
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • ½ cup crunchy peanut butter
  • ½ cup strawberry jelly
  • Strawberry Glaze
  • 2 tbsp unsalted butter
  • 1½ cup confectioner’s sugar
  • 1 tbsp whole milk
  • 1 tbsp strawberry jelly

Instructions

  1. Combine water, sugar and active dry yeast in a bowl. Let the yeast activate for five minutes.
  2. Mix the eggs, whole milk, butter, sugar, salt and vanilla extract in a bowl.
  3. Combine the yeast mixture, egg mixture and flour in a stand mixer fitted with a dough hook or mix it by hand with a wooden spoon.
  4. Mix until a soft dough forms and pulls away from the side of the bowl.
  5. Knead the dough in your mixer or by hand for five minutes.
  6. Generously oil a bowl with canola or vegetable oil. Place the dough in the bowl and cover with oil on all sides. Cover with a tea towel or plastic wrap and leave it in a warm place to rise for at least an hour or until doubled in volume.
  7. In the meantime, prepare your filling by combining brown sugar, vanilla, cinnamon, crunch peanut butter and strawberry jam.
  8. Once your dough has risen completely, turn it out onto a lightly floured surface.
  9. Roll it out until it’s approximately 15” by 9”.
  10. Brush the surface with melted butter, leaving a one-inch perimeter so the ends will stick together once it’s rolled.
  11. Spread the filling mixture over the surface.
  12. Roll the dough lengthwise as tightly as possible.
  13. Cut off about a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice the log into 12 equal rolls.
  14. Place the rolls, cut-side down, on a well-buttered baking pan.
  15. Cover the pan with plastic wrap or a tea towel and allow the rolls to rise for at least another hour in a warm place.
  16. Once the rolls have risen a second time, brush the tops with melted butter.
  17. Bake in an oven pre-heated to 350 for approximately 25 minutes or until golden brown.
  18. In the meantime, prepare your glaze by combining butter, icing sugar, milk and vanilla in a small bowl.
  19. Once the rolls are finished baking, pour the glaze over the rolls while they are still warm.
  20. Serve while still warm and ooey-gooey!
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