Peanut Butter and Jelly Bars

Peanut butter and jelly is obviously one of the most amazing flavor combinations... Ever. I have been looking for a "bar" recipe, to satisfy Maya's desperate need for a daily bar. I am always creating things, and Maya usually loves them, for a short time, and then loses interest. The search continues... I found this one on a blog called www.visionsofsugarplum.com. The author of the blog created/adapted this recipe, and it looked and sounded absolutely divine - not to mention, relatively healthy. I made it with whole wheat ingredients and natural ingredients, and it came out delicious. They are sort of like peanut butter sandwich cookies, with grape jelly in the middle. They have a great flavor and texture. They aren't quite as neat and compact as Maya's usual, Nutri-Grain type of bar, but that's okay. She really liked them, and so did I. Good thing, since I have 23 more, sitting in the fridge.





I don't think I can post the recipe here, so you'll have to click the link above, if you want to get in on the action. Try these. They are quite a delicious snack.

Peanut Butter Banana Bread

As if the chocolate wasn't enough, I absolutely had to try the peanut butter version, the following day. Sadly, I didn't have quite enough banana, so I had to substitute a half cup of pumpkin, but that's okay. Anyway, this is another winner. Not only does it have a delicious peanut butter banana flavor, but there are chopped roasted peanuts inside, and a deliciously sweet glaze, that hardens on the top, like the outside of a doughnut. Good gravy, these 2 banana breads are so perfect, I will never need to search for a new one. Anyone want to come over and share? Seriously - I have a TON of banana bread. I could use a dessert companion. I'll make the coffee.



Make this. I'm serious.

Peanut Butter Banana Bread

Yield: 16 servings (serving size: 1 slice)

Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.


CALORIES 198 ; FAT 7.4g (sat 2.3g,mono 2.7g,poly 1.8g); CHOLESTEROL 28mg; CALCIUM 27mg; CARBOHYDRATE 29.7g; SODIUM 200mg; PROTEIN 4.7g; FIBER 1.9g; IRON 1.1mg

Cooking Light, OCTOBER 2010

Peanut Butter Pretzel Cookies

I love pretzels. I love peanut butter. I love chocolate. This recipe (not yet posted to RR's website) really called my name, but I have become suspicious of Rachael Ray recipes, because in the past, I've found them... bad. Anyway, this one didn't call for chocolate, but I added mini chocolate chips, because, hey, you can't have peanut butter cookies without chocolate chips. It's just not okay. Anyway, these are a really clever recipe, but I was concerned that either the pretzels would become soggy, or the cookies would get stale. Sometimes, I put a slice of bread into my cookie bags, and it makes the cookies nice and soft, but the bread would get hard as a rock - and fast. So, basically, I was hoping the pretzels wouldn't get funky, like the bread. Fortunately, the cookies stayed nice and soft, with an excellent pretzel crust. I served them at our Labor Day/Debbie's Birthday Fiesta, and they got rave reviews. They also look super cool. Definitely a "make again" sort of cookie!