Martha Stewart's Peanut Butter and Jelly Bars | Martha Bakes Recipes
Everyone's favorite childhood combination, peanut butter and jelly come together in delicious bite-size pieces in Martha Stewarts Peanut Butter and Jelly Bars. Delicious strawberry jelly layered between a peanut butter batter and topped with chopped peanuts. This recipe will bring back memories of good old peanut butter and jelly sandwiches with a delicious twist.
#PeanutButter #Jelly #Strawberry #Recipe #HowTo #MarthaStewart
00:00 Introduction
00:20 Prepare Pan
01:24 Batter
03:26 Transfer Batter to Pan
04:07 Layer with Strawberry Jam
05:04 Sprinkle with Peanuts
05:24 Final Result
Get the recipe for Peanut Butter and Jelly Bars:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewarts Peanut Butter and Jelly Bars | Martha Bakes Recipes
Peanut butter Energy bites/ bar - kids healthy tiffin morning breakfast/snacks recipe
Peanut butter Energy bites/ bar - kids healthy tiffin morning breakfast/snacks recipe
1. Oats peanut butter snacks
healthy snacks,healthy recipes,breakfast recipes,healthy breakfast,healthy breakfast recipes,healthy breakfast ideas,healthy snack ideas,healthy snacks for kids,energy bar recipe,energy ball recipe,healthy tiffin recipes for kids,snacks for kids,easy breakfast recipe,healthy,easy breakfast recipes,breakfast recipe,breakfast ideas for kids,recipes for breakfast,healthy breakfast for kids,healthy snacks for weight loss,evening snack recipe
#engerybites #snacksrecipe
#tiffinrecipe
Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
Watch more #BarefootContessa on #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
Ginger Mascarpone Frosting:
Yield: frosts one 9-inch cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #CarrotCake #FoodNetwork
Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
NO BAKE CARROT CAKE PROTEIN BITES | YouTube LIVE
No Bake Carrot Cake Protein Balls are the perfect way to enjoy a HEALTHY Easter treat!! SUBSCRIBE:
PRINT RECIPE HERE:
FAVORITE KITCHEN TOOLS:
7-Inch Santoku Knife:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
SnapChat: CleanDelicious
Twitter:
Instagram:
Pinterest:
No-Bake Carrot Cake Protein Bite Recipe
1/4 cup creamy roasted almond butter
1/2 cup rolled oats
1 scoop vanilla whey protein powder* (30g)
1/4 cup shredded carrots
2 tbsp raisins
2 tbsp walnuts
2 tbsp. shredded coconut
1 tbsp. honey
1/4 tsp. cinnamon
a pinch each nutmeg + ground ginger
Place all ingredients in a food processor and mix until well combined. The texture will resemble sand.
Hand roll about 1 tbsp of the dough in the palms of your hand to create a small ball. The dough will stick together as you roll.
Place on a rimmed baking sheet lined with parchment and repeat until you have finished all of the batter.
Pop in fridge for one hour or until set up then transfer to an airtight container and store in the fridge for up to one week. Enjoy!!
Makes 10 balls
Nutrients per ball: Calories: 95; Total Fat: 5.5g; Saturated Fat: 0.8g; Cholesterol: 0mg; Carbohydrate: 8.3g; Dietary Fiber: 1.6g; Sugars: 4.1g; Protein: 5.4g
*If you don’t want to use protein powder you can skip it and add and extra 1/4 cup of oats
Nutrients sans the PP add in 1/4 cup oats
Nutrients per ball: Calories: 93; Total Fat: 5.6g; Saturated Fat: 0.8g; Cholesterol: 0mg; Carbohydrate: 9.5g; Dietary Fiber: 1.8g; Sugars: 4.1g; Protein: 3.2g
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!