We’re all about trying to keep things simple but fun and personal.  That’s why we love these pops.   You can use store-bought Oreos, marshmallows or brownies and add some melted chocolate and some pretty sprinkles and you’ve got a quick, fun and pretty treat!

Source ~ Hip Hip Hooray

Sources: Oreos, marshmallows and brownies

Weekend Snack Recipe: PB&J Sandwich for Grown-ups

By Dana Velden | Kitchn

On weekends, I occasionally get distracted with projects and errands and forget to eat lunch, leaving me a quivering mass of low blood sugar and belly rumbles by 2PM. As our parents knew all too well, a peanut butter and jelly sandwich is a perfect pick-me-up for moments like these, offering a quick hit of protein and a satisfying touch of sweet in every bite. Here’s a fun grown-up version of PB&J which involves an intriguing mix of miso-laced peanut butter and strawberry/rosemary/black pepper jam. Maybe a little more sophisticated than Mom’s usual variety, but oh so delicious!

While this sandwich is a delicious snack, it also makes a nice party hors d’oeuvre. Simply spread a piece of bread with the peanut butter-miso mixture and cut into single bite pieces. Dab each piece with some of the strawberry jam and garnish with a tiny spring of rosemary.

It is very important to use a natural peanut butter for this recipe and if it’s a bit oily, that’s fine. The miso often causes the peanut butter to stiffen, so it’s helpful to have it a little runny to start with. It’s also important to use unsalted peanut butter as the miso will provide plenty of salt to the mixture. Why use miso? Besides adding the saltiness, miso adds a certain depth and complexity to the peanut butter which is quite nice.

Speaking of which, miso does vary in saltiness, depending on what kind and what brand used. So start with a smaller amount and taste as you go, adding more as needed. Also, while I used a whole grain bread for today’s photographs, this sandwich is also delicious on slices of crusty baguette or brioche. And as with the hors d’oeuvre option, it’s sometimes nice to serve it open-faced, too.

Peanut Butter-Miso & Strawberry-Rosemary-Black Pepper Jam Sandwiches for one or two sandwiches

Jam
3 tablespoons strawberry jam
Small pinch of finely chopped fresh rosemary
Small turn of the pepper mill

Peanut Butter
3 heaping tablespoons no-salt, natural-style peanut butter
1 scant tablespoon light, white miso
1 scant tablespoon butter or peanut oil, as needed

Bread of your choice (I used a whole grain sandwich loaf here)

In a small bowl, mix the jam, rosemary and pepper and set aside.

Mix the peanut butter and miso in a bowl and taste. Adjust accordingly, adding more peanut butter or miso as needed. If the mixture is too crumbly, add a little butter or peanut oil for a softer consistency.

Taste the jam again and add more rosemary or pepper if needed.

Spread peanut butter-miso mixture on a slice of bread, following with the jam mixture. Cover with a second slice of bread and carefully cut into triangles.

Variations:
• This sandwich is excellent grilled in butter, just as you would a grilled cheese.
• If you like more heat, try adding a fresh chopped chili to the jam.
• Substitute unsalted almond butter for peanut butter ( I almost like the almond butter better than peanut butter!)
• Try other combinations like almond butter-miso with peach/thyme or quince/rosemary jam. The delicious possibilities are endless!

(Image: Dana Velden)

 ood/Recipes > cooking q&a

How to Grow Up Your PB & J

Celebrate the ultimate comfort food like a PB pro. Try these combos on white, brioche or cinnamon raisin bread.

via/ The Nest

Celebrate the ultimate comfort food like a PB pro. Try these combos on white, brioche or cinnamon raisin bread.

-PB + Dried Apricots (soak in boiled brandy first for extra credit)

-PB + Coconut Flakes + Cherry Preserves

-PB + Grilled Tofu + Mango Chutney

-PB + Banana + Bacon (“the Elvis”)

-PB + Maple Syrup

Nestperts: Lee Zalben, foudner and prez of Peanut Butter & Co., and Bruce Weinstein, author of The Ultimate Peanut Butter Book.

Peanut Butter and Jelly Tiramisu

 Nicole  | HeatOvento350

Back in the midwest there is a restaurant chain called Culver’s, a fast food/diner-type place that is known for its freshly made hamburgers and creamy custard. They are also known, to me and my husband, as the restaurant with the funniest letterboard notices. They use the boards to announce the sandwich/burger and custard flavor of the week, but never bother to put any more explanation than what the flavors are. Sometimes you drive by and they are advertising a “Mushroom and Swiss Peppermint Patty” or the next week it might be a “Grilled Reuben Strawberry Cheesecake” Mmmm. Sure makes me hungry.

In case you are thinking the same thing about this Peanut Butter and Jelly Tiramisu, let me ease your mind a bit. It is not a peanut butter and jelly sandwich on top of a creamy Italian dessert with coffee-soaked cookies. Instead, think fluffy peanut butter cream layers sandwiched between raspberries and ladyfingers brushed with raspberry jam. It’s about as elegant as peanut butter and jelly gets. If you like the sweet/salty combination of peanut butter and jelly, you will like this dessert. It doesn’t take long to make, but you do have to plan ahead if you want to serve it because it needs about 8 hours in the fridge for the ladyfingers to soak up the raspberry jam and become soft. With the heavy cream, cream cheese and peanut butter this is definitely a rich dessert, so despite the small pan it makes, plan on serving 8-10 people with it. 

You can go ahead and quiz them on their favorite childhood sandwiches before you decide to invite them over. 

Peanut Butter and Jelly Tiramisu

1/2 cup creamy peanut butter
8 ounces cream cheese at room temperature
1 1/4 cups confectioners’ sugar, plus more for dusting
1 tsp vanilla extract
1 cup heavy cream
1/2 cup seedless raspberry jam
14 Italian-style crisp ladyfingers
4 cups raspberries
shaved chocolate, for topping

1. Beat the peanut butter, cream cheese, confectioners’ sugar, vanilla extract and 1/2 cup heavy cream until smooth and fluffy, 3-4 minutes. Add the remaining 1/2 cup cream and beat until creamy, about 2 more minutes. (Do not overbeat)

2. Whisk the jam and 1/3 cup water in a small bowl until smooth. Spoon about 3 T of the jam mixture into a 9x5 loaf pan. Cover with half the ladyfingers, arranging them lengthwise. Brush with half the remaining jam mixture. (Don’t worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.)

3. Spread half the peanut butter cream over the ladyfingers. Top with 2 cups of raspberries and the rest of the ladyfingers. Brush the ladyfingers with the remaining jam mixture and apread the remaining peanut butter cream on top. Cover with plastic wrap and refrigerate at least 8 hours.

4. Uncover the tiramisu and top with the remaining 2 cups raspberries and shaved chocolate. Dust with confectioners’ sugar.

Serves: 8-10

Recipe Source: adapted slightly from the Food Network Magazine

Peanut butter and jelly, all grown up

Jennifer De La O | Detroit Budget Meals Examiner

 

•  

Forget your childhood lunchbox staple, these recipes give PB&J a decidedly grown up taste!

Credits: 

photoxpress

Today we’ll look at grown up twists on the Peanut Butter Sandwich. We will take the concept of a PB&J and smarten it up with ethnic fusions, unusual ingredients and pairings to dish up a wallet friendly, gourmet meal that comes together easily! 

Open Face Thai

• 1 thin slice of whole grain bread, lightly toasted
• 3 tbsp creamy or chunky peanut butter
• 1 tsp lime juice (fresh)
• 1/2 tsp sesame oil
• 1/2 tsp chili powder
• 1/2 tsp soy sauce (low sodium)
• 1/2 tsp rice wine vinegar
• 1 tsp honey
• 1 tbsp sesame seeds
• 1 scallion, chopped
• 1 small bunch of either cilantro or mint, chopped

Mix peanut butter, lime juice, sesame oil, chili powder, soy sauce, vinegar, honey and sesame seeds in a small bowl. Slather on to bread. Top with chopped scallion and herb (mint or cilantro). Garnish with lime wedge. This Thai inspired sandwich pairs well with a semi-sweet Prosecco. In this recipe Prosecco, the bubbling Italian alternative to Champagne, stands in for ‘jelly’.

The Purist

• 1 c. concord grapes (or strawberries, or cherries)
• 1/4 c. sugar
• 1 c. unroasted peanuts, shelled
• 1 1/2 tsp peanut oil
• 1/4 tsp salt
• 2 slices of your favorite bread

Spread peanuts on a cookie sheet and roast in 400 degree for 10-15 minutes. Meanwhile, clean fruit and set in small sauce pan with sugar over medium heat. Bring to a boil then reduce to a simmer. You’re looking for a thick, syrupy texture. Remove from heat and allow to cool after 10 minutes of cooking. Toss peanuts into food processor with oil and salt.

Lightly butter bread and toast. Spread with peanut butter, top with fruit. Enjoy. 

Sassy PB Sandwich

• 2 slices of your favorite bread 
• 3 slices cooked bacon (crispy)
• 1 tbsp honey
• 1/2 granny smith apple, thinly sliced
• peanut butter for smearing

Layer your sandwich as follows: bread, peanut butter, bacon, honey, apples, and another THIN layer of peanut butter. This is sweet, salty, crunchy and wonderful!

California PB Sandwich

• 1 tbsp peanut butter
• 1/2 tsp curry powder
• 1/2 tsp chili powder
• 1 tbsp plain yogurt
• 1 tbsp cranberry sauce
• 1/4 c. shredded carrots
• 1/4 “seasoned” arugula 
• 2 slices thick rustic bread
• 1 tbsp mayonnaise 

Preheat oven to 400 degrees. Spread one side of each slice of bread with a thin coat of mayo. Bake until golden brown then flip the bread, spread raw side with mayonnaise and return to oven to brown. Remove baked bread from oven and set on counter to cool.

In a small bowl, mix peanut butter, curry and chili. In another small bowl mix cranberry and yogurt. Spread peanut butter curry on one slice of bread and cranberry yogurt on the other slice of bread. 

In a small bowl, ‘season’ arugula by tossing with a teaspoon of olive oil, vinegar and a pinch of sugar. Pile arugula on the loaf of bread with cranberry yogurt. Pack shredded carrots on to the peanut butter smeared toast. Assemble sandwich. 

Remember, these are just a sampling of the interesting ways you can interpret peanut butter and jelly. Don’t forget, the famous duo doesn’t have to be confined to a sandwich. Why not try a PB & J martini? Or this amazing Peanut Butter Bread Pudding that features strawberry jam? The possibilities are endless!

Photo: Thinkstock

It’s nutritious, it’s filling, it’s the easiest lunch known to man: Peanut butter, we salute you (and your nut butter brethren, almond, cashew and hazelnut). Here are some new flavors and combinations we’ve found that take the lunchbox standard in an entirely new direction. Stock up now, before escalating peanut prices drive the cost of these butters through the roof.

The Fall Peanut Butter
You could easily mistake the menu from Chef Stella’s in Summerville, S.C., for an ice cream parlor. It makes peanut butters flavored with fruits like blackberry, black currant, kiwi and strawberry; as well as spreads that draw inspiration from frozen dessert classics such as praline, coconut and coffee (actually, Chef Stella uses espresso in its peanut butter for an even bigger punch). But it’s the subtly-flavored Pumpkin Spice Peanut Butter we’re loving right now, perfect on top of pancakes or waffles.

The Sweet Tooth’s Peanut Butter
There are a number of white chocolate peanut butters on the market, but we’ve fallen hardest for Nutty’s Old Fashioned White Chocolate Chip Peanut Butter. (And we’re apparently not alone: The company makes more than 12 flavors, from date walnut to mint chocolate chip, but white chocolate is its bestseller.) Nutty’s, located outside Dallas, melts white chocolate into freshly milled peanut butter while it’s still warm, lets it cool, then adds more white chocolate chips. The result is sweet, smooth and delicious.

The Maximalist Peanut Butter
Saratoga Peanut Butter Company’s Adirondack Jack is like trail mix in a jar. A 50/50 blend of almonds and peanuts gets amped up with sweetened cranberries, sunflower seeds, honey, flax seeds and cinnamon. Surprisingly, though, it isn’t overly cloying. And if you’re going to eat any peanut butter straight out of the jar, this is it. No pretzels, bread or crackers necessary.


The Local, Sustainable Take on an Italian Classic
We were intrigued when we heard Boulder, CO, outfit Justin’s makes all of its nut butters in small batches, and uses only natural and organic ingredients that are sustainably harvested and, when possible, locally sourced. Then we tried the company’s Chocolate Hazelnut Butter, and now there’s no going back to the regular stuff.

The Thrill-Seeker’s Peanut Butter
Beware Peanut Butter & Company’s spicy peanut butter. It’s called The Heat Is On, and that’s not an understatement. Made with chili powder, cayenne pepper, crushed red peppers and paprika, this fiery spread goes well with crackers, as well as cooling veggies like raw celery and zucchini. It’s also a versatile cooking ingredient, adding flavor and depth to stir-fries, curries, barbecue sauce, buffalo wings or chili.

The Nut Butter with Extra Health Benefits
Spread Health Foods’ Nutmeric Ultra is the best thing to hit pretzels and other salty dippers since spicy mustard. Similar to that classic condiment, this spread has a little zip to it, thanks to turmeric, a spice in the ginger family. And Dr. Oz tells us turmeric may help prevent Alzheimer’s disease because of its antioxidant and anti-inflammatory action and immune-boosting properties.

The Sophisticate’s Peanut Butter
San Diego restaurant Spread serves food made with rare fruits, vegetables and edible flowers, and its menu has such items as a “chocolate salad,” made with Valrhona white chocolate, fresh arugula, rock salt and herbs. Its line of nut butters is equally genre-bending—but it totally works. Putting Spread’s No. 134: Dark Chocolate Ginger Peanut Spread on toast is a decadent way to start your day, and topping a scoop of vanilla ice cream with it is a perfectly logical way to end a meal.