How To make Peanut Butter and Jelly Jewels
1 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1/2 c Firmly packed brown sugar
1/4 c Sugar
1 c Smooth peanut butter
1/2 c Butter; softened
1 lg Egg
1/2 ts Vanilla extract
Cherry preserves Or glace cherries Sift together flour, soda and salt; set aside. Combine sugars in large mixer bowl. Add peanut butter and butter; beat until smooth and creamy. Add egg and extract; mix well. Gradually beat in flour mixture just until blended. Refrigerate, covered, at least 1 hour. Preheat oven to 375F. Shape dough into 1-inch balls. Place on unbuttered cookie sheets 1 1/2 inches apart. Use handle of wooden spoon to make deep indentation in center of each ball. Bake 10 to 12 minutes or until lightly browned and set. Cool on cookie sheets until firm enough to lift. Transfer to wire racks to cool completely. Fill centers with cherry preserves or glace cherries. -----
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Dumbo's Peanut Butter and Jelly Popcorn Balls Recipe | Inspired by Disney's Dumbo
Step right up and witness the greatest snack on Earth! Let your imagination soar with these wonderfully fun Dumbo Inspired healthy peanut butter and jelly popcorn balls from Disney's Magic of Healthy Living to your own beautiful baby mine.
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Dumbo Inspired Peanut Butter and Jelly Popcorn Balls Recipe
Ingredients:
• 4 cups popcorn
• ½ cup no sugar added peanut butter
• ¼ cup no sugar added strawberry jelly
• 3 tbsp honey
• 1 tbsp vegetable oil, optional
• 1 tsp water
• ¼ tsp salt
• 8 sticks
Cooking Instructions:
1. Cook popcorn in your favorite popcorn maker or buy low sodium popcorn and place in a large bowl.
2. In a saucepan over medium heat, combine the peanut butter, honey and salt. Cook the mixture for 2-3 minutes constantly stirring until it becomes liquefied. Remove from heat and let the mixture cool for a few minutes until it starts to become sticky.
3. Pour the peanut butter mixture over the popcorn and use a spoon to combine if the mixture is too hot.
4. When cool enough to touch, form 8 balls with your hands or use an ice cream scoop. Give each ball a squeeze to keep them from falling apart while the mixture sets. Place balls on a parchment lined baking sheet.
5. Add sticks to your popcorn balls.
6. Thin your favorite no sugar added jelly out with water and drizzle over the popcorn balls. Enjoy!
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Jewel Jelly 宝石燕菜糕
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Ingredients for jewel（宝石燕菜）:
1 tbsp agar-agar powder （燕菜粉）
100g caster sugar （细砂糖）
600ml water（水）
1 pandan leaf, knotted （1片班兰叶，打结）
Yellow, red, blue and green colouring （黄、红、蓝及青色素）
Ingredients for coconut milk layer （椰浆层）：
1 1/2 tbsp agar-agar powder （燕菜粉）
150g caster sugar （细砂糖）
700ml water （水）
2 pandan leaves, knotted （2片班兰叶，打结）
400ml thick coconut milk （浓椰浆）
1/2 tsp salt （盐）
** Can reduce sugar, if you don’t like sweet.
** 不喜欢吃甜的，可以自行减糖。
Peanut Butter and Jelly Sandwich How To
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Thumbprint Cookies Recipe
Rich, buttery, and sweet, these Thumbprint Cookies are a classic cookie recipe that comes together with a few simple ingredients. These soft and chewy cookies are perfect for any occasion, especially for your next holiday party or cookie exchange. These cookies will melt in your mouth. These classic thumbprint cookies are the perfect cookie for a wonderful edible gift during the holidays and to have on hand for guests.
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How to Make a PB&J with Alex Renken
Alex Renken takes you through the steps of making the perfect PB&J.
PB&J STUFFED FRENCH TOAST | KITCHEN EXPERIMENTS
At first I thought what if I make a pb&j sandwhich out of french toast, but then I thought even further and said what if I stuff the French toast with jelly and then drizzle peanut butter on top? Well that's what we get in today's episode of kitchen experiments is the stuffed pb&j French toast which was an absolute hit!
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Ingredients:
1 Brioche Loaf
4 Cups Milk
1 Egg
2 Tbsp Cinnamon
2 Tbsp Peanut Butter Powder
1 Tbsp Vanilla Extract
1/4 Cup Sugar
4oz Cream Cheese (half a package)
1/4 Cup Peanut Butter
1 Cup Powdered Sugar
Milk
Prefered Jam/Preserves
Preheat oven to 385°
Combine milk, egg, cinnamon, peanut butter powder, vanilla extract, and sugar to a mixing bowl and whisk together until incorporated and let sit for 5 mins.
Take brioche loaf and cut individual 1 inch slices. After cutting slices use a knife to cut a small hole in the bottom of the bread and then use your fingers to open up the hole creating a space.
Dunk your bread slices in the milk mixture and shake off excess and sit on a rack to allow further excess liquid to drip off and to allow the bread to fully absorb the liquid.
Using either a large skillet or electric griddle or flattop, butter the surface and cook each side of the bread loaves until golden brown. Then put the bread loaves on a greased sheet or left inside the skillet into the preheated oven for 10 mins to allow them to finish cooking through and to allow a crispy exterior to form.
While the bread is in the oven make your glaze.
Take the room temperature cream cheese and peanut butter and put them into either a stand mixer bowl fitted with a paddle attachment or small mixing bowl using a handheld mixer and beat together both until combined and smooth and creamy. Then add in your powdered sugar and mix until combined. You are looking for almost a frosting like consistency. Lastly add in your milk using your discretion on how runny or thick you would like your glaze to be.
Take the loaves out the oven and be careful the bread will be hot and you will be working with the bread while still hot. Take a piping bag fitted with a tip made for stuffing and filling desserts and pipe in your favorite jam/preserves.
Sprinkle powdered sugar on top of the French toast and drizzle your peanut butter cream cheese glaze.