Recipe Rewind: Peanut Butter & Jelly with Shereen Pavlides
Kelly and Mark learn about the origins of the peanut butter and jelly sandwich and learn how to make it from scratch with Shereen Pavlides.
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PEANUT BUTTER JELLY COOKIES RECIPE - SORTED
Peanut butter and jelly has been an American favourite for decades. We've taken it out of the sandwich and bunged it into a cookie, resulting in a fantastic sweet treat for seasoned pb&j eaters and newcomers alike.
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Homemade Peanut Butter Cups Recipe/ Healthy Reese Cups
Reese Peanut Butter Cups are my favorite candy and this healthy recipe will allow you to indulge without the guilt. This healthy peanut butter cup recipe only has 4 simple ingredients. This homemade Reese Cup recipe makes a healthy snack or healthy dessert recipe that you will love. They get messy as they thaw, so I prefer to eat them as a cold freezer treat. Like a healthy ice cream treat.
Non-stick silicone muffin pan:
Non-stick silicone muffin pans- set of 2:
Silicone muffin cup singles (pack of 18):
Homemade Peanut Butter Cups Recipe:
- 1 cup peanut butter (natural shelf peanut butter)
- 4 TBSP honey (raw honey is best)
- 4.5 ounces dark chocolate bars which is 1/2 cup (or semi sweet morsels or milk chocolate)
- 1 tsp. coconut oil
1. Mix peanut butter and honey until smooth.
2. Put peanut butter mixture in the freezer while making chocolate mixture. (10-15 minutes)
3. Mix chocolate and coconut oil. (if using bars, break into small pieces)
4. Melt chocolate mixture in the microwave in 1 minute intervals until completely melted.
5. Remove Peanut butter mixture from freezer and form into patties.
6. Add small spoonful of chocolate to the bottom of silicone muffin pan
7. Place peanut butter patty on top of chocolate and top with more chocolate until complete covered.
8. Place in freezer for 30 minutes or until solid.
9. Pop out of silicone molds and put in freezer bag to store in the freezer or refrigerator.
10. ENJOY!
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Turkish CHOCOLATE BOMB ???????? You Won’t Get Enough of This + Peanut Butter and Tahini&Molasses Version
Today, we’ll be making one of Turkey's most famous desserts, the İzmir Bomb, with Burak. First, we are going to make the classical version, and then we’ll also be making another two magnificent versions that are our own interpretations: one with peanut butter and one with tahini molasses mixture. I think you shouldn’t miss it!
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Difficulty: Easy
Prep time: 10 minutes
Cooking time: 7 minutes
1 cup flour
2 tablespoons hazelnut oil
1 tablespoon sugar
1 pinch salt
1/4 cup (60 ml) water
1,5 tablespoon chocolate spread
1,5 tablespoon peanut butter
2 tablespoons tahini
3 tablespoons molasses
40 gr mozzarella, large diced
· Refrigerate the chocolate spread and peanut butter for about 15 minutes to be placed on the dough more easily.
· To make the İzmir Bomba dough, combine the flour, hazelnut oil, sugar, salt, and water in a bowl and knead until you have smooth dough for about 2-3 minutes.
· Divide the dough into ten equal balls.
· Take a ball and oil your hands. Press the dough with your oily hands and make it flat.
· Roll out the dough by enlarging it with your hands.
· Place the cold chocolate spread or peanut butter into middle of the dough and fold the edges in a way to bring them together in the center to make perfect round ball.
· Make sure that it is sealed well and tight.
· Put into air fryer to 200C (392F) for about 6 minutes, until the crust of the dough lightly browned and chocolate spread is still fluid.
· To make the tahini and molasses version, mix the tahini and molasses into a small bowl and roll out the dough the same way.
· Add the tahini mixture and the cheese into middle of the dough and close it like you did the chocolate one.
· Put into air fryer to 200C (392F) for about 6 minutes, until the crust of the dough lightly browned and chocolate spread is still fluid.
· It is ready to serve and eat with loved ones. Bon a petit!
· If you want to make it in the oven instead of air fryer bake it 200 C (392F) upper and lower heat without fan for about 7 minutes.
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