PB&J: STRAWBERRY DREAM RECIPE BY TASTY
Here's what you need: white bread, creamy peanut butter, strawberry jelly
Provided by Codii Lopez
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
- Sandwich the slices together. Cut off the crusts.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 4 grams, Protein 16 grams, Sugar 19 grams
PB&J: CLEAN STRAWBERRY CRUNCH RECIPE BY TASTY
Here's what you need: white bread, crunchy peanut butter, strawberry jelly
Provided by Codii Lopez
Categories Lunch
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
- Sandwich the slices together. Cut off the crusts.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 4 grams, Protein 16 grams, Sugar 19 grams
PBJ VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, baking powder, milk, butter, eggs, strawberry jam, icing sugar, butter, icing sugar, peanut butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
- Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
- Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
- To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
- Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
- Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
- Place the jam covered sponge on top of the peanut butter covered sponge.
- Sprinkle cake with icing sugar.
- Enjoy!
Nutrition Facts : Calories 567 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 1 gram, Protein 8 grams, Sugar 36 grams
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
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&J: CRUSTY STRAWBERRY CRUNCH RECIPE BY TASTY
Here's what you need: white bread, crunchy peanut butter, strawberry jelly
Provided by Codii Lopez
Categories Lunch
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
- Sandwich the slices together. Cut the sandwich diagonally.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 4 grams, Protein 16 grams, Sugar 19 grams
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