There's more than one way to eat peanut butter and jelly and It's time to graduate from the world of sandwiches. If you get nostalgic about the classic combo from your favorite childhood snack, you'll be all over these recipes. We bring you savory, sweet and quick to eat PB & J goodness. Choose your favorite jam and get cooking!
Peanut Butter and Jelly Wings
We're not kidding, these are tasty enough to serve to a crowd. With a tangy peanut coating and raspberry dipping sauce; these wings will give you a big hit of PB & J and a little hit of protein.
Wings & Seasoning
- 3lbs. chicken wings, separated at the joints
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 teaspoon pepper
- Olive oil
- 1 cup natural peanut butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup of chicken broth
- � cup coconut milk
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 2 teaspoons sriracha
- Juice of 1 lime
- � cup raspberry jam
- 2 teaspoons hoisin sauce
- 2 tablespoons soy sauce
Preheat your oven to 425 degrees. Toss your wings in a mixing bowl and coat them with olive oil. Stir all of the seasoning ingredients together and pour the mixture over the wings. Toss until coated. Line a baking sheet with aluminium foil and lay the wings out on the baking sheet. Cook for approximately 45 minutes.
While the wings are cooking prepare the peanut sauce. Stir the olive oil and minced garlic together over medium heat on the stove top. Saut�e for two minutes and add the peanut butter. Stir until melted. Whisk in the remaining sauce ingredients. Add the lime last and mix well.
Remove your wings from the oven and they should be crispy. Put the wings in a bowl and coat with the peanut sauce. Lay them back on your cooking sheet and cook them for about 10 - 15 minutes more. You can use the additional peanut sauce to baste them once while they're cooking.
Mix the dipping sauce ingredients together over low heat. Remove your wings from the oven and serve hot with your jelly dipping sauce! Finger lickin' good.
Peanut Butter and Jelly Cups
All of the PB and J without the sandwich. These are so simple to make and they're the perfect snack if you need a lot of energy but you don't have a lot of time.
- 1 cup of smooth, natural peanut butter (unsweetened + no added oil)
- 1/4 cup coconut oil
- 1/2 cup of raspberry jam
- mini cupcake liners
Line a small muffin tin with your mini cupcake liners. Melt the peanut butter and coconut oil on the stove top. Pour the mixture into a measuring cup and fill each cupcake liner about a third of the way. Place the tin in the freezer for fifteen minutes.
Remove the tin and add a small dollop of your favorite jelly to each liner. We love raspberry jam. Pour the remaining peanut butter mixture into each cup until it covers the jam. Place back in the freezer until firm. Remove a PB & J cup from the liner and enjoy! Just make sure that you store these bites in the freezer. They won't last long.
Tip: Try topping your cups with toasted coconut, cacoa nibs, salt or any other garnish your heart desires. You can mix up the filling too, using a banana slice or chia jam.
Peanut Butter and Jelly Cupcakes
Save the best for last. A peanut butter cupcake with a jam filled center and PB icing. The perfect dessert.
- 6 tablespoons (3/4 stick) unsalted butter, at room temp
- 1 cup smooth or crunchy peanut butter
- 1 1/3 cups firmly packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- Strawberry or raspberry jam
- � cup smooth Peanut Butter
- � cup unsalted butter
- 2 3/4 cups of icing sugar
- 1 tbsp vanilla extract
- milk for desired consistency (approx 1-2 tbsp.)
Heat oven to 350 degrees and line a muffin tin with cupcake liners. Mix together dry ingredients in a bowl and set aside. In a large mixing bowl cream together the butter, brown sugar, vanilla and peanut butter until fluffy. Continue to mix adding one egg at a time. One mixed begin to add the dry ingredients alternating with the milk. Stir batter completely together and do not over mix. add a the batter to your cupcake liners filling a little more than 2/3 of the way full. Bake for 15-20 minutes. Make sure not to overcook or the cupcake will dry out.
While the cupcakes bake, prepare the icing. Whip together the butter, peanut butter and vanilla. Add the icing sugar slowly. Beat in milk until you reach you desired icing consistency.
Once the cupcakes have cooled, core the center. (if you don't have a cupcake corer you can use an apple corer or small spoon. Add a dollop of your favorite jam or jelly in the center and ice them with the peanut butter icing. Top with a bit of jam.