5 Ways to Celebrate Peanut Butter and Jelly Day
These breakfast foods, snacks and desserts prove that the classic combination never, ever gets old.
An Upgrade for an Already Phenomenal Duo
Peanut butter and grape jelly are a match made in heaven, but why stop there? Chrissy Teigen, whose new cookbook is Cravings: Recipes for All the Food You Want to Eat
, makes a couple of tweaks to take these two ingredients from delicious to decadent. First, she mixes creamy peanut butter with jarred caramel sauce. Then, she spreads the sweet stuff on toast, and tops it with chopped salted peanuts and sliced red grapes. The touch that brings this anytime snack to another level: a smattering of flaky sea salt.
Get the recipe: Salted Peanut Butter/Caramel/Grape Toast
Photo: Waterbury Publications
A Cake That Belongs in Every Kid's (and Grown-Up's) Lunch Box
Caroline Wright's new cookbook, Cake Magic! Mix & Match Your Way to 100 Amazing Combinations
, includes many inspired mash-ups—like lemon cake with tea syrup—but it's the School-Lunch Cake that has won our hearts. It's two layers of peanut-butter cake, with blackberry syrup, fresh blackberries and malted vanilla frosting in between. We think it's a very good reason to skip the sandwich and go straight to dessert.
Get the recipe: School-Lunch Cake
Photo: Sara Wells and Kate Jones
A Mini Frozen Sandwich That Gets Everything Right
There are three simple rules of thumb to getting an ice cream sandwich right: First, use soft-baked cookies. Second, let the ice cream soften slightly before scooping it onto a cookie. And third, throw in a surprise, oh, like a tiny spoonful of raspberry or strawberry preserves, which is especially delicious if you're using peanut-butter cookies. And that pretty much sums up these slider-like treats from the new book 400 Calories or Less
, by Our Best Bites
bloggers Sara Wells and Kate Jones. The cookie sandwiches aren't huge in size, but their taste is gargantuan.
Get the recipe: PB&J Ice Cream Cookie Sandwiches
An America-by-Way-of-Australia Baked Treat
Convenient to make ahead and ridiculously tasty, these muffins might become your new go-to breakfast (slash snack...slash dessert). They're from Guy Turland and Mark Alston's new book Bondi Harvest: Seasonal, Sustainable, Simple, Shareable Food
, which highlights the Australian surfers' beautiful cooking. These muffins taste awfully American, though, with their classic combination of raspberries, strawberries, peanut butter and roasted peanuts. The gooey surprise inside: a spoonful of peanut butter you bake right into the center of each muffin.
Get the recipe: PB&J Breakfast Muffins
The Cookies That Will Inspire You to Go Beyond Grape Jelly
In the peanut-butter-pairing world, cranberry and cherry jelly are not be as popular as grape and strawberry. Yet their tart flavors are an unexpectedly perfect match for rich nut butter. These cookies, from Terry Hope Romero's new book, Protein Ninja
, are made with mashed banana, peanut butter, maple syrup, oats and dried cherries (or cranberries). And you roll each cookie in a topping of finely chopped peanuts and grated coconut. They freeze beautifully, too, so you can stash some away for any time you need a pick-me-up.
Get the recipe: Peanut Butter-Coconut-Cherry Chewies