Peanut Butter And Jam Cakecooks Country Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
• Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
• Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the frosting.
• For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
• To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.

Steps:

• Line 8 cups in a 12-cup muffin tin with cupcake liners.
• Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
• Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
• Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
• Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
• The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
• Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Steps:

• Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
• Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
• Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
• **If you've forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
• FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
• TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.

Steps:

• Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
• In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
• Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

Steps:

• TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third. Preheat the oven to 350°F. Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs all at once and beat on medium speed until combined. In a bowl, stir together the flour, baking powder, and salt. Stir the 2 teaspoons vanilla into the milk. Add the flour mixture and milk in alternating batches, beginning and ending with flour. After each addition, mix on low speed just to combine the ingredients. Stir in the peanut butter chips.
• Divide the cake batter evenly among the prepared cake pans. Set 2 layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake until the cake is golden, firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Monitor the layers carefully for doneness; each one may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
• TO MAKE THE FROSTING: Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and peanut butter on medium speed until fluffy, about 3 minutes. Add the powdered sugar, cream, and the 2 teaspoons vanilla and beat on medium speed until light and fluffy, about 2 more minutes.
• TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the jam. Repeat with a second layer. Stack the final cake layer on top of the first 2 and cover the cake's top and sides with frosting. Press the chopped peanuts around the sides of the frosted cake.