PB & J CHEESECAKE RECIPE BY TASTY
This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.
Provided by Tikeyah Whittle
Categories Desserts
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C).
- Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
- Add the graham crackers to a food processor and process until broken down into coarse crumbs.
- Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
- Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
- Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
- Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
- Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
- Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
- Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
- Pour the filling into the crust.
- Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
- Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Make the candied peanuts: Line a baking sheet with parchment paper.
- In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
- Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
- Slice and serve.
- Enjoy!
PB AND J S'MORES
Steps:
- Build an open fire in a fireplace or in an outdoor firepit.
- Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
- Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
- Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.
FRIED PEANUT BUTTER AND JELLY SANDWICH RECIPE BY TASTY
Take a stroll down memory lane with these fried peanut butter and jelly sandwiches! Crunchy on the outside and pillowy soft on the inside, everyone's favorite nostalgic sandwich is made even better with a lemony strawberry sauce and a dusting of powdered sugar.
Provided by Breana Jackson
Categories Desserts
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon zest, and lemon juice. Cook until the berries have started to break down into a thick sauce, 10-15 minutes.
- Heat about 2 inches of vegetable oil in a cast iron skillet or deep pan over medium-high heat until the temperature reaches 350°F (180°C). To test the oil temperature, add a couple drops of pancake batter; if it sizzles immediately, the oil is hot enough.
- Spread the peanut butter over 2 slices of bread. Spread the jelly over the remaining 2 slices of bread. Sandwich the peanut butter and jelly halves together.
- Coat each sandwich in the pancake batter. Carefully place in the hot oil and fry for 2-3 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain.
- Cut the sandwiches in half on the diagonal. Place on a plate, pour the strawberry syrup on top, and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 136 grams, Fat 34 grams, Fiber 6 grams, Protein 17 grams, Sugar 70 grams
PEANUT BUTTER AND JELLY TART
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes 8 to 10 triangles
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
- Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
- Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
- Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.
PB&J OVERNIGHT OATS RECIPE BY TASTY
Here's what you need: rolled oats, milk, vanilla greek yogurt, strawberry jam, nut butter, vanilla extract, chia seed, strawberry
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.
- Seal and place in the refrigerator overnight for up to five days.
- Top with additional strawberries, if desired.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 9 grams, Protein 21 grams, Sugar 19 grams
PB&J SMOOTHIE
A tasty - and surprisingly satisfying - smoothie inspired by everyone's favorite sandwich.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender and puree until smooth. Pour into a glass.
- Drizzle with additional peanut butter if desired. If your peanut butter is thick to drizzle, place it in a microwave-safe bowl and microwave for about 30 seconds until thinned; it should be easier to drizzle when warm.
BUTTERY GRILLED PB & J
A great variation to the daily PB & J sandwich. I love to eat PB & J sanwiches every day for lunch so I decided to try something a little different. I came up with this delicious, easy to make sandwich that I also love.
Provided by Quick Chef 9
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter one side of each slice of bread.
- Spread peanut butter on the reverse side of one of the slices.
- Spread jelly/jam on the reverse side of the other slice.
- Place one slice of bread butter side down in a skillet on top of the burner.
- Place the other slice of bread on top of the first slice, butter side up to make a sandwich.
- Grill evenly on both sides until golden brown.
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