Sunnys Pb And J Stuffed Apples Recipes

SUNNY'S EASY PB AND J FROZEN BANANAS

Steps:

• Line a plate or baking sheet with nonstick aluminum foil. Push an ice pop stick in the center of each piece of banana, but not all the way through to the end. Stir the jam to loosen, then brush it all over each banana. Place the bananas on the lined plate and freeze until solid, about 2 hours.
• Line another plate with nonstick aluminum foil. Pour the ice cream sauce in a coffee mug or small bowl. Remove the bananas from the freezer and quickly dip each in the ice cream sauce to completely coat. Before the shell forms, place the banana on the newly prepared plate and sprinkle each with one of the toppings. Freeze until solid, 5 to 10 minutes.

SUNNY'S AVENUE J PIZZA

Steps:

• Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain.
• Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve.

SUNNY'S CHOCOLATE PB AND J SHAKE

Steps:

• In a blender, add the ice cream, peanut butter and milk and blend until smooth. Drizzle jam on the inside of 2 glasses. Pour the shake in and top with whipped cream, chopped peanuts, more jam and a cherry.

PB AND J PANCAKES

Steps:

• Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
• In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

SUNNY'S PB AND J STUFFED APPLES

Steps:

• For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed.
• In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes.
• For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency.
• Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt.

PB AND J CHOC-TINI

Steps:

• Spread the jelly and salted peanuts on separate plates. Roll the martini glass rims first in jelly, then press them in the peanuts. Set aside.
• Put the peanut butter, chocolate liqueur, vodka and ice into a blender. Blitz until combined. Pour into the prepared martini glasses and serve.

SUNNY'S HOLIDAY PB AND J THUMBPRINTS

Steps:

• In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
• Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.