Pb J With A Twist Recipes

GRILLED PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Heat griddle or skillet to 350 degrees F (175 degrees C).
• Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

PB AND J BREAD CRUST PUDDING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
• Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.

GOURMET PEANUT BUTTER AND JELLY SANDWICH RECIPE

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:

PEANUT BUTTER TWISTS

Steps:

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Reserve 1 cup of peanut butter for the cookie dough. Set aside.
• Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
• In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
• Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
• Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
• Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
• Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PB&J WITH A TWIST

Steps:

• Simply get out your pb&j, but instead of spreading it across the bread, spread it inside the pita pocket!
• This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches, but there are different ways to use it!
• Can be used with different toppings, too.

GIADA'S TIRAMISU RECIPE

Steps:

• Add the egg yolks and sugar to a large bowl. Whip until thick and pale (about 5 minutes) using an electric mixer with whisk attachment.
• Add the mascarpone cheese, and mix until smooth and creamy. Add the vanilla extract and 1 tablespoon of espresso. Mix until thoroughly combined.
• Add remaining espresso and rum to a shallow dish large enough to fit a lady finger. Dip each ladyfinger in the mixture for about 5 seconds, rolling and flipping to coat all sides. Soaking any longer will cause the ladyfinger to fall apart. Lay each soaked ladyfinger in a single layer along the bottom of an 8x8-inch baking dish. You may need to break the ladyfingers to fit snugly across the bottom.
• Spread half the mascarpone mixture evenly across the layer of ladyfingers. Then, arrange half the strawberries in a single layer over the mascarpone. Top with another layer of soaked ladyfingers, then a final layer of the mascarpone mixture.
• Cover the tiramisu with plastic wrap to retain moisture and refrigerate for at least two hours.
• Before serving, add a final layer of sliced strawberries across the top. Sprinkle evenly with chocolate shavings.
• Serve and enjoy!