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Peanut Butter, Strawberry, and Basil Sandwich

Peanut Butter, Strawberry, and Basil Sandwich


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Looking to add something green to your peanut butter and jelly sandwich? This recipe uses strawberries and chopped basil for a bright and fresh flavor.

Ingredients

  • 2 Tablespoons peanut butter
  • 2 slices whole-grain bread
  • 2 large strawberries
  • 1 Tablespoon chopped fresh basil

Nutritional Facts

Servings1

Calories Per Serving359

Folate equivalent (total)82µg21%


OPINION | FRONT BURNER: Strawberry cobbler — with peanut butter crust

Strawberry Cobbler With Peanut Butter Cookie Crust (Arkansas Democrat-Gazette/Kelly Brant)

I can't promise this is my last strawberry column of the season, but chances are good this is the last one. (Please don't throw this back at me next week when I find another irresistible recipe I just can't wait until next spring to write about.)

This recipe was inspired by the brilliance of New Orleans blogger Joy Wilson, aka Joy the Baker. On her blog joythebaker.com you'll find a recipe called Peanut Butter and Strawberry Jam Cobbler — a delectable concoction featuring jammy strawberries topped with a peanut butter cookie crust.

I immediately knew I needed to make the recipe. But I didn't have all of the ingredients to immediately make the recipe. So, as I often do, I improvised.

This is hands down one of my favorite cooked strawberry recipes. It's warm and comforting, yet unique. It reminds me a lot of eating a grilled pb&j sandwich, but it's better.

Strawberry Cobbler With Peanut Butter Cookie Crust

  • For the filling:
  • 4 to 6 cups sliced strawberries
  • Juice of 1 lemon
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • For the cookie crust:
  • ½ cup shortening
  • ½ cup packed brown sugar
  • ½ cup granulated sugar, plus more for rolling
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Heat the oven to 375 degrees.

In a 9-inch square baking dish combine the sliced strawberries, lemon juice and sugar and mix well. Let stand for a few minutes or until the berries have released some of their juice. Sprinkle the cornstarch evenly over the berries and stir to combine.

Bake, uncovered, for 15 to 30 minutes, stirring occasionally, or until berries are thick and jammy.

Meanwhile, make the cookie dough for the crust.

In a large mixing bowl, combine shortening, sugars, egg and vanilla and beat with an electric mixer on low to medium-low speed until thoroughly creamed. Add the peanut butter and mix until smooth.

In a separate bowl, stir together the flour, baking soda and salt.

Gradually add the flour mixture to the creamed mixture, beating until combined and scraping the bottom and sides of the bowl as needed.

Shape dough into walnut-size balls. Roll each ball in granulated sugar and then arrange on a parchment-lined baking sheet. Using the tines of a large fork, flatten each ball, creating a crisscross pattern on top. (You should have between 18 and 24 cookies.)

Carefully transfer the shaped cookies to the hot strawberries, arranging the cookie dough in a single layer — I was able to fit 9 cookies in my pan.

Bake the cobbler for 12 to 15 minutes or until cookies are brown and filling is bubbly. Bake the extra cookies for about 10 minutes or until edges are golden.


Recipe Summary

  • 3 cups all-purpose flour
  • ½ cup white sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • 1 cup chopped fresh strawberries
  • ⅓ cup chopped fresh basil
  • 2 tablespoons buttermilk
  • 1 teaspoon brown sugar, or as needed

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.

Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.


Peanut Butter & Strawberry Jelly Bars

This post may contain affiliate links. Read my disclosure policy.

Peanut Butter & Jelly bars are one of my favorite alternatives to plain peanut butter cookies and a delicious treat to send with your kids lunches or in my case to your husband’s office! They’re cakey while being fudgy because they have 2 full cups of peanut butter. The strawberry jelly is a contrast to the richness of the bar and the top is topped with chopped peanuts. Pour yourself a giant glass of milk, these bars are going to make your day! I mean, c’mon, look at this amazingness…

If my introduction wasn’t enough of a motivating factor in getting you to make these pb&j bars, then the fact that they are an Ina Garten recipe should push you off the fence and into the kitchen immediately. I’ve been a long time fan of Ina’s recipes and on special occasions when I need something beautiful, down to earth, easy and indulgent I reach for her recipes. With two sticks of butter and two cups of peanut butter these bars are definitely a “sometime” treat (Cookie Monster reference anyone?) but they are so incredibly rich that you won’t need a big piece to feel completely satisfied. I cut these into 32 pieces and still felt like it was the perfect amount with my morning cup of coffee. The plate from my husband’s office came home empty too, so I guess that is another 30 or so thumbs up too! Let’s not waste another moment! Onto the baking!

Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch cake pan with baking spray.
Using your stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until light yellow, about 2 minutes.

Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. Tons and tons of peanut butter! In a bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the stand mixer just until everything is just combined. Spread 2/3 of the dough into the pan evenly, I used a spatula to do this.


Spread the jam evenly over the dough. Tear off bits of dough and got it over the jam evenly.
Sprinkle with chopped peanuts and bake for 35-40 minutes, until golden brown. Cool completely before cutting into squares.

5. Peanut Butter Tuna Sub

A local vendor lists an unusual item on her menu. I had to ask why she ever thought a peanut butter sub was a good idea.

According to her, a customer requested once that she spread the miniature sub rolls with peanut butter before loading it with tuna salad.

She wouldn&apost share her tuna salad secret, so you&aposll have to use your own favorite recipe. However, she says that she sells dozens of these every season, and one of the most requested toppings is french fried onions.

One day, it may replace corndogs.

Do you think peanut butter and onions should be eaten together?


Peanut Butter, Avocado & Basil Sandwich

This unexpected sandwich is built with layers of crunchy peanut butter, honey, avocado, salt, and basil (or mint!). The sweet, sticky honey, fresh herbs, salted creamy avocado and crunchy peanut butter make for a surprisingly perfect lunchbox sandwich.

Hello, and welcome to another episode of bizarre food combos I can’t get enough of. This sandwich was created out of necessity, but was so good I ate it for a week straight. I was heading to the Cape straight from the gym one Saturday afternoon, and I knew I was going to be starving. I didn’t have a plethora of snacks at home (the horror!) so I needed to bring something filling and easy to eat while driving. Knowing my endless love for sweet and salty snacks and my daily need for peanut butter, I threw together a sandwich, stuffed it in my gym bag, and the rest is history.

The original sandwich was made on bread straight from the freezer, since I knew it would be sitting in the car and I didn’t want to eat it warm. Building sandwiches on frozen bread is also a great trick for hikes and picnics. The cold bread keeps the filling from getting too warm, and is defrosted by the time you’re ready to eat it. At home I also love this sandwich built on toasted bread, so the choice is yours let the sandwich gods guide you as you build this strange, delicious sandwich.

Other than my endless love for peanut butter, my need for salty-sweet snacks, and my overall daily weirdness, there’s a few reasons this sandwich is so great. I already told you about its pack-ahead-ability, but this sandwich is also super nutritious. Avocados are full of heart-healthy fats, fiber, and vitamins E, K, and C. Peanut butter is also full of monounsaturated fat, antioxidants, protein, fiber, and a long list of nutrients like biotin, folate, and manganese. I used raw honey from local bee keepers for its thick, sticky consistency and its powerful antioxidant, antiviral, and anti-inflammatory properties. Raw honey hasn’t been pasteurized or otherwise messed with, so it has all of the healing properties of honey readily available for your body’s consumption. Depending on your outlook on coexisting with bees and the world, honey may not be something you eat if you’re a vegan. If that’s the case, go ahead and use a drizzle of maple syrup, agave, etc., as this sandwich really needs a little kiss of sweetness.

Strange as it may sound, I think you’re going to love this sandwich. It’s quick, easy, super nutritious, and a fun change up your sandwich routine. I’m not kidding when I say I ate this sandwich for a week straight. It’s that good. Also, FYI, the avocado never browned in my sandwiches, and I even packed it the night before busy work days. Whatever voodoo sandwich magic happened with this salty-sweet-herbal-creamy creation, I’m digging it. Sandwich lovers, rejoice!

Let’s pack up a bunch of sandwiches, hike up a mountain, and have a peanut butter avocado feast at the top! Who’s with me? Leave me a comment below to let me know if you’re as crazy about this sandwich as I am, and tag me #bakedgreens on Instagram so I can see who you’re sharing this sandwich with. Enjoy the rest of your weekend, Friends!


The Ultimate Peanut Butter Sandwich Cookies

A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.

To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.

In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least 3 minutes, scraping down the mixing bowl as needed.

Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract. Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.

Use an ice cream scoop to portion all the cookies in 1-ounce scoops (or use about 1 heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet. You should have about 48 cookies. (You can place all the cookies close together for the chilling step—you will space them for baking later.) Chill the scooped cookies for at least 2 hours or longer.

When you are ready to bake the cookies, preheat the oven to 375°F. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. (Note: Do not flatten the cookies they will flatten as they bake.) Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time. If you have 2 double-panned pans in the oven at the same time, also switch them between the racks. Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely before filling them.

To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon.) Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.


Choosing Your Natural Peanut Butter

We don’t usually specify brands, but we do have a little tip for this recipe. In our own kitchens and during recipe testing, we generally use either Jif Natural peanut butter or Smucker’s Natural. They have slightly different ingredients and nutritional profiles, and they also have different consistencies. For this quesadilla, we highly recommend choosing the Jif Natural (hmmmmm … does that ring a bell … “Choosy moms choose Jif”. ). The Jif is just a bit less dense so it easily takes on a happy, ooey-gooey consistency in a warm quesadilla.


8 Delicious Ways to Upgrade Your PB&J

It doesn’t get much more classic than a peanut butter and jelly sandwich…but just because something is classic doesn’t mean it doesn’t allow for any creativity. In fact, foodies across the board are constantly on the hunt for the best possible version of this all-too-nostalgic dish.

Keep scrolling for expert tips on how to up your PB&J game.

1. Use the Right Bread & Grill the Whole Thing

John Kanell, Preppy Kitchen

For culinary expert and blogger Kanell, the perfect peanut butter and jelly sandwich all comes down to the right kind of bread. He leans toward a fresh, chewy sourdough or a soft potato bread. Kanell also puts a twist on the traditional PB&J with his jelly selection—strawberry rose jam and blueberry preserves are his favorites—and sticks to crunchy peanut butter always. The final secret? Grilling the sandwich just like you would a grilled cheese!

2. Leave It Open-Faced & Make It Pretty

Camila McConaughey, Women of Today

“We eat with our eyes!” McConaughey, who features many of her recipes on the Women of Today blog, says. “Presentation—even in a PB&J—is important, but can be simple.” McConaughey likes to leave her sandwiches open-faced and decorated “like the top of an açaí bowl with raspberries, shredded coconut, pepitas, and sometimes a few chocolate chips.” She prefers almond butter to peanut butter and opts for her Gooey Strawberry Honey Jam instead of your standard jelly.

Blueberry Lemon Basil Jam, $13 from Trade Street Jam Co.

Why stick to grape jelly when there are so many other flavors to try?

3. Adjust Your Recipe Depending on the Experience You’re After

Christina Xenos, professional chef and cookbook author

Xenos says that you can choose the ingredients for your peanut butter and jelly sandwich based on what you’re looking to get out of the eating experience. A PB&J is inherently nostalgic, but if you want to really hit a nostalgia home run, for example, you can go for Wonder Bread. Then again, you can also elevate it for a more adult meal. “I make my PB&J tartine-style with one thick slice of whole wheat sourdough on the bottom, slathered with cashew butter or peanut butter and dark fruit preserves or jam,” Xenos says of her own grown-up take on the classic. “I toast the bread just enough so that it has enough structure to hold up to the nut butter and preserves, but not too much that it scratches the roof of my mouth.

4. Pay Careful Attention to the Construction

Food lover and blogger Rubin has her preferred PB&J ingredients—namely, whole wheat bread, crunchy peanut butter, and strawberry preserves—but for her, the key to the perfect sandwich comes down to construction. She recommends spreading your crunchy peanut butter on both pieces of the (preferably toasted) bread “to plug any air holes in the slices that the jelly might leak through” and cutting the sandwich diagonally into four triangles. “[It] allows the versatility to eat starting from a crust or middle piece as your first bite!” she says.

5. Pick the Perfect Peanut Butter

Raymond Cua, Travelling Foodie

The prevailing wisdom from many serious foodies is that crunchy peanut butter is the way to go, but Cua makes a convincing argument for the creamy variety. “My favorite type of peanut butter for PB&J is the really thick and creamy one, because it is a contrast to the smooth consistency of the jelly,” he says. If possible, he recommends using peanut butter made using lightly toasted peanuts to add another level of flavor.

Big Spoon Roasters Peanut Butter, $14 from Mouth

Upgrade your peanut butter.

6. Add Some Simple Twists to Amp Up the Classic Combo

Jason Goldstein, blogger and recipe developer

Goldstein thinks of the peanut butter and jelly sandwich as the classic salty-sweet combo. His perfect version is made with classic white bread, grape jelly, smooth peanut butter, one teaspoon of cinnamon, and a small handful of chopped, salted roasted peanuts. After spreading the peanut butter on both slices of bread, he adds the cinnamon and peanuts before a generous heap of grape jelly. “When you close the sandwich, there should be a good half-inch of purple jelly showing,” he says. “This is classic crunchy sweet perfection.”

7. Bring in Some Butter & Salt

Having grown up in New Zealand, Bren doesn’t have a nostalgic attachment to peanut butter and jelly. Today, he spends his life eating and traveling around the world and has only recently learned about the classic sandwich. Since then, he’s been working on devising the best possible iteration. His favorite version incorporates white bread, chunky pure peanut butter, strawberry jelly, a thin slice of butter, and a sprinkle of pink Himalayan salt. “Those [last] two give each bite a creamier texture and a serious flavor pop,” Bren says. “Not sure if those break any American PB&J rules, but it’s been delicious for me.”

8. Make It Peanut Butter & Honey

Anna Rider, Garlic Delight

Rider loves a good PB&J sandwich with crunchy, salted peanut butter and strawberry jelly, but what she actually recommends is PB&H—peanut butter and honey. “I especially love adding Manuka honey because it offers rich floral notes,” she says. “My preferred ratio is two parts peanut butter to one part honey, but you can go 50/50 if you like your PB&H sweeter.” Take your PB&H to the next level by zapping it in the microwave to warm it up.


14 Ways To Make Awesome Peanut Butter Sandwiches

Elvis made the peanut butter, banana, and bacon sandwich famous. If you thought that was weird, you ain&apost seen nothin&apos yet. Bet you never thought of some of these combos! Warning: grilled sandwich awesomeness ahead!

"Neither of us wanted to eat it, but once we took a bite we were pleasantly surprised. The watermelon actually worked well with this combo."– mauigirl

"You Americans have the best and sometimes weirdest combos for sandwiches I&aposve ever seen. I just love PB&J, but this is amazing. Definitely a new favorite!" – laneymack

"Ahhhh-mazing! I was really skeptical about this sandwich, but pleasantly surprised that it&aposs delicious! I know the combination sounds ridiculous (I was asked if I was pregnant. Ha!), but all the ingredients put together make for some grilled sandwich awesomeness." – OrangeK20

"Oh&apos Elvis, you can do no wrong. This is one of my guilty pleasures!" – WonderWoman

Now here&aposs how to make a peanut butter and jelly sandwich. "Oh man, you guys are killin&apos me out there! When one is a peanut butter junkie and is also trying to diet, one should never, ever read any kind of review that contains this creamy indulgence. After inhaling it I felt absolutely no remorse!" – LINDA MCLEAN

"I&aposm from northern Maine, and everybody eats this there. Anytime I&aposve mentioned it in other places I&aposve lived, people look at me like I&aposm crazy." – Nana Judy

"My husband, being Scottish, did not even want to try these. But he finally relented, and was so glad he did! Sometimes simple is best." – StaceyAnnA

"Bacon-apple-PB, where have you been my whole life?! This was love at first sight, and yes it was delicious too! This sandwich will be good morning, noon, and night!" – SNEJDL

"Wow - this takes classic PB&J to a whole new level! I&aposll eat anything with peanut butter—heck spread it on an old rubber boot and I just might try it. I love the stuff that much!" – Jillian

"What child (inner child even) wouldn&apost like this? This sandwich certainly brought a smile to the face! Chocolate chips for the eyes and a red hot for the nose work just fine when one is out of raisins and cherries. " – Paula

"I&aposve been making this sandwich for nearly 70 years and have always loved it!" – marlene36

"I was looking for something quick and melted chocolatey. This recipe has a very interesting flavor—peanut butter and chocolate lovers should definitely give it a try!" – Olive Fairy

"This was a first for me. I have had grilled peanut butter and cheese and grilled bacon and cheese but never thought to combine all three. It was actually a very good combination of flavors." –

"I made this for my little guy today, and he seemed to get a kick out of it! This is a great idea, and it made him smile, Thanks! :)" – Christina


Watch the video: ΙΔΕΕΣ ΓΙΑ ΥΓΙΕΙΝΑ ΠΡΩΙΝΑ SMOOTHIES! (May 2022).