Pb And J Crunchy Peanut Butter Souffle With Strawberry Sauce Recipes

FANCY GRILLED PB AND J

Steps:

• Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
• Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
• Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

PB AND J TIRAMISU

Steps:

• In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside.
• Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside.
• One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso--just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving.

PB AND J BLONDIE

Steps:

• Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.
• Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
• Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!

SARAH'S PB AND J CHOCOLATE BARS

Steps:

• Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.
• Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.
• Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
• Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

PB AND J SUNDAE

Steps:

• Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
• Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
• Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.

PB AND J CREPES

Steps:

• In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.
• Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

PB & J CUPS

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.

CRUNCHY FRIED PB AND J

Steps:

• Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
• Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
• In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.

PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Spread a half teaspoon of butter on each slice of bread.
• Spread one slice with peanut butter.
• Swirl jam into peanut butter.
• Cover with other slice of bread.