RECIPE: Peanut Butter and Jam Iced Gem Chiffon Cakes
Loved those little iced gems biscuits as a childhood snack? Now you can recreate them, 10x the size!
Recipe by Susanne Ng, author of Deco Chiffon Cakes
Coffee Cake in a Soft, Cinnamon Rippled Cookie
Skip the cake and make these coffee cake cookies instead! These gourmet cookies feature a soft cookie base topped with crumbly cinnamon streusel and an easy glaze. Recipe includes a how-to video!
Recipe:
Ingredients
½ cup unsalted butter, softened (113g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
1 large egg
¼ teaspoon vanilla extract
2 cups cake flour (225g)
1 Tablespoon cornstarch
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
Streusel
6 Tablespoons unsalted butter (85g)
1 ¼ cups all-purpose flour (156g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (66g)
¾ teaspoon ground cinnamon
¼ teaspoon salt
Glaze (optional)
⅔ cup powdered sugar (85g)
1-2 Tablespoons whole milk, plus more as needed
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Instructions
00:00 Introduction
00:21 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:25 Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
01:06 Add egg and vanilla and stir until well-combined.
01:39 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add dry ingredients to wet and stir until completely combined and dough is uniform.
03:42 Cover dough and place in the refrigerator while you prepare the streusel topping.
Streusel
03:51 Melt butter then set aside until cooled until no longer hot.
04:01 In a medium-sized mixing bowl, combine flour, sugars, cinnamon and salt and stir to combine.
04:44 Drizzle in butter and use a fork to toss/claw the mixture until you have a clumpy streusel.
Assembly
05:45 Scoop cookies into 2 Tablespoon-sized balls and roll until smooth. Place on cookie sheet, spacing cookies 2” apart, and make a small indent or nest in the center of the dough with your thumb or the back of a round tablespoon.
06:48 Take a handful (about 2 Tablespoons) of streusel and gently press into the nest you created. You’ll have a heaping mound of streusel, use a lot! You may have some streusel left over.
07:25 Bake in center rack of 350F (175C) oven for 12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze (if using).
07:45 To make the glaze: Whisk together powdered sugar with 1 Tablespoon of milk. Add additional milk as needed until you have a smooth glaze that ribbons off of your whisk. Drizzle over cookies.
Notes
Flour
Cake flour is recommended for softer, more tender cookies. You may substitute all-purpose flour, use 1 ¾ cup + 1 Tablespoon or 225 grams.
Storing
Store in an airtight container at room temperature for up to 5 days.
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Do you have Milk, Sugar and Peanut at home? Make this delicious Dessert
Do you have Milk, Sugar and Peanut at home? Make this delicious Dessert. To make this easy dessert, you only need 3 ingredients. Cardamom powder is optional here. It is better to use fresh roasted peanut for good result.
Peanut Butter and Jelly (From Scratch)
Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.
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LOAF PAN:
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ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
--RECIPE--
SANDWICH BREAD
▪130g or 1/2c warm water (86F/30C)
▪5g or 2tsp instant yeast
▪1 egg
▪45g or 3 1/4Tbsp melted butter (not hot)
▪45g or 3 2/3Tbsp granulated sugar
▪100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
▪430g or 3 1/2c AP flour
▪10g or 1 3/4tsp kosher salt
Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.
Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
--
RASPBERRY JAM (makes about 2 pints)
▪500g or 4c fresh raspberries
▪75g or 1/3c lemon juice
▪75g or 1/3c white distilled vinegar
▪700g or 3.5c granulated sugar 2
▪60g or 1/3c + 2Tbsp regular fruit pectin
Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, stirring occasionally. Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds. Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C. Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.
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PEANUT BUTTER
▪500g or 3.5c spanish or runner peanuts (I’m using spanish)
Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.
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WHIPPED SALTED BUTTER
▪450g/1lb room temp butter
▪3-4g/Pinch kosher salt
Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.
--
TO BUILD:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#pbj #peanutbutterandjelly #sandwich
CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Is Peanut Butter Healthy?
Can This Pastry Chef Transform Peanut Butter & Jelly Into A New Dessert? • Tasty
Milk Bar just reinvented one of your classic childhood favorites! Watch as Milk Bar chef and owner, Christina Tosi, gives PB&J a serious bakeover ???? Stop by Milk Bar Lab in Los Angeles between April 25-28 to grab a bite before it’s gone!
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Credits:
MUSIC
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EXTERNAL CREDITS
Scott Blenkarn
milkbarstore.com
+
Christina Tosi
milkbarstore.com