PEANUT BUTTER BERRY-WICH
Provided by Tracey Seaman
Categories Sandwich No-Cook Kid-Friendly Back to School Lunch Cream Cheese Strawberry Peanut Birthday Honey Party Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.
- Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.
PEANUT BUTTER AND BERRY SMOOTHIES
Yoplait® Frozen Smoothie strawberry banana, peanut butter and vanilla soymilk are all you need to make these smoothies - a delicious drink that's ready in just five minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- In blender, place soy milk, peanut butter and contents of Yoplait® Frozen Smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g
PEANUT BUTTER BERRY SMOOTHIE
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients together until smooth.
PEANUT BUTTER FRENCH TOAST "WAFFLES" WITH MIXED BERRY SAUCE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
- Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
- Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
- Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
- Mixed berry sauce:
- Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.
WICHCRAFT PEANUT BUTTER CREAM'WICH COOKIES
Make and share this Wichcraft Peanut Butter Cream'wich Cookies recipe from Food.com.
Provided by PrimQuilter
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
- Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
- Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
- Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
- Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
- Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
- Filling:.
- Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
- Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.
Nutrition Facts : Calories 452.8, Fat 29.9, SaturatedFat 12.7, Cholesterol 40.7, Sodium 524.2, Carbohydrate 39.8, Fiber 3.3, Sugar 19.4, Protein 10.3
PBJ CUPCAKES - BERRY CUPCAKES WITH PEANUT BUTTER FROSTING
A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults... anyone!
Provided by rapunzelbing
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
- Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
- Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
- Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 76.6 g, Cholesterol 47.6 mg, Fat 17.9 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 8.8 g, Sodium 338.7 mg, Sugar 60.1 g
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