Peanut Butter And Jelly Jewels Recipes

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PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

TRADITIONAL PEANUT BUTTER AND JELLY



Traditional Peanut Butter and Jelly image

Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.

Provided by gourmetmomma

Categories     One Dish Meal

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices sandwich bread
2 tablespoons peanut butter
2 teaspoons grape jelly or 2 teaspoons strawberry jam

Steps:

  • Spread the peanut butter on one piece of bread.
  • Spread the jelly on the other side.
  • Put the two pieces of bread together to form a sandwich.
  • Toddler adaptation: cut off crusts before serving.

Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9

GOURMET PEANUT BUTTER AND JELLY SANDWICH RECIPE



Gourmet Peanut Butter and Jelly Sandwich Recipe image

Could you ever imagine a peanut butter and jelly sandwich as decadent? Try this PB&J sandwich recipe at home.

Provided by Carroll Pellegrinelli

Categories     Lunch

Time 15m

Yield 1

Number Of Ingredients 4

2 slices bread ( rye , whole grain, or sourdough )
2 tablespoons peanut butter (smooth or crunchy)
1 tablespoon jelly (or jam, your choice of flavor)
1 tablespoon butter (or margarine, softened)

Steps:

  • Gather the ingredients.
  • Prepare peanut butter sandwich using desired jelly or jam . Make sure it isn't too runny because the sandwich will be heated and jam could leak out.
  • Heat a frying pan to melt 1 tablespoon of butter. Tilt pan so butter covers pan evenly. This is key to get a perfectly crispy crust on the bread.
  • Butter one side of sandwich. Place buttered-side down in the pan. If possible, place a steak weight or bacon press on sandwich so it cooks evenly. When one side is golden brown, butter other side. Turn sandwich over and place weight back on sandwich. The second side will cook faster because sandwich is already heated.
  • Remove sandwich from pan, cut diagonally and serve immediately. Looking for other ways to perk up your beloved PB&J? Here are some other ways to enjoy this common childhood favorite:

Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Cholesterol 31 mg, Fiber 3 g, Protein 12 g, SaturatedFat 11 g, Sodium 496 mg, Sugar 15 g, Fat 29 g, ServingSize One sandwich (1 serving), UnsaturatedFat 0 g

PEANUT BUTTER AND JELLY SANDWICH



Peanut Butter and Jelly Sandwich image

After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.

Provided by Marla Swoffer

Categories     Breakfast

Time 3m

Yield 1 sandwich

Number Of Ingredients 4

2 slices whole wheat bread (preferably soft)
1 teaspoon butter, the secret ingredient
1 tablespoon peanut butter (I use organic smooth)
2 teaspoons strawberry jam (I use Trader Joe's low sugar)

Steps:

  • Spread a half teaspoon of butter on each slice of bread.
  • Spread one slice with peanut butter.
  • Swirl jam into peanut butter.
  • Cover with other slice of bread.

PEANUT BUTTER AND JELLY JEWELS



Peanut Butter and Jelly Jewels image

Provided by Rose Levy Beranbaum

Categories     Cookies     Food Processor     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Back to School     Cherry     Peanut     Fall     Jam or Jelly     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 dozen 1 3/4-inch cookies

Number Of Ingredients 18

1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)
1 teaspoon baking soda (5 grams)
1/8 teaspoon salt
1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)
1/4 cup granulated sugar (1.75 ounces = 50 grams)
1/2 cup unsalted butter (4 ounces = 113 grams)
1 cup smooth peanut butter (9.25 ounces = 266 grams)
1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)
1/2 teaspoon pure vanilla extract (2 grams)
Cherry Preserves Topping
1 1/2 (12-ounce) jars cherry preserves (1 pound 2 ounces = 510 grams)
Milk Chocolate Topping
2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)
2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)
6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)
EQUIPMENT:
ungreased cookie sheets
1 1/4-inch cookie scoop or a measuring teaspoon

Steps:

  • Place 2 oven racks in the upper and lower thirds of the oven.
  • Preheat oven to 375°F.
  • Food Processor Method
  • Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.
  • Electric Mixer Method
  • Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.
  • For Both Methods
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)
  • Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
  • Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  • Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
  • Fill the centers with the cherry preserves or milk chocolate toppings.
  • Cherry Preserves Topping
  • In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together.
  • On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.
  • Milk Chocolate Topping
  • Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.
  • Store:
  • Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.
  • Keeps:
  • 1 month if filled, several months unfilled.
  • Smart Cookie
  • • For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.
  • • The dry ingredients are sifted together because baking soda has a tendency to lump.
  • • Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.
  • • These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.
  • • For a more delicate flavor and a finer, less "sandy" texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.
  • • Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.
  • • Allow the cookie sheet(s) to cool completely before using for the next batch.
  • • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.
  • • For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

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