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Peanut Butter and Jelly Monkey Bread

Peanut Butter and Jelly Monkey Bread


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Just when you think monkey bread is just monkey bread, we go and add peanut butter and jelly. And don't think this is just for the kids, either – this is a treat even adults will love. MORE+LESS-

Make with

Pillsbury Grands! Biscuits

2

cans (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits

3/4

cup (1 1/2 sticks) unsalted butter, melted

Glaze

1

tablespoon peanut butter

1/4

cup Reese's Puffs™ cereal, crushed (for topping)

Hide Images

  • 1

    Heat oven to 350°F. Grease a large bundt pan.

  • 2

    Divide biscuits and cut each biscuit into quarters. In a large bowl, toss biscuits with sugar until well coated.

  • 3

    Place a layer of biscuits in bottom of prepared bundt pan. Top with a few teaspoonfuls of grape jelly. Top with another few pieces of biscuits, then top with remaining jelly (in teaspoonfuls). Top with remaining biscuits.

  • 4

    Pour melted butter evenly over biscuits in bundt pan. Bake 30 minutes until center of bread is no longer doughy. Transfer to a cooling rack to cool 10 minutes, then carefully invert bread onto a serving plate. Let cool completely.

  • 5

    To make the glaze, combine powdered sugar, peanut butter, milk and vanilla in a small bowl. Drizzle over cooled monkey bread. Top with crushed cereal.

No nutrition information available for this recipe

More About This Recipe

  • Wouldn’t it be nice if we could have our PB & J and our monkey bread together?Oh wait ... we can!Thanks to the gloriousness that is Peanut Butter and Jelly Monkey Bread, we can enjoy the flavors of peanut butter, jelly, monkey bread (yes, that’s a flavor, and that flavor is delicious) all at the same time. Huzzah!First things first: Grab yerself some Pillsbury Grands! refrigerated biscuits. They’ll serve as our bread base.Bake until the center is no longer doughy, then transfer to a cooling rack for 10 minutes. Carefully flip the bread onto a serving plate and let it cool completely.Make a yummy-nummy peanut butter glaze, drizzle it over the bread and then top it all off with some crushed Reese’s Puffs cereal BECAUSE YOU CAN.Enjoy! I know I will.

Happy National Peanut Butter and Jelly Day! Here Are 17 PB&J Recipes That Will Change Your Life

Courtesy: The Girl Who Ate Everything

Did you know that today is National Peanut Butter and Jelly day?! You really should know, as it should've been marked on your calendar. You don't have a calendar, you say? Damn, get your life together.

So like we just said two seconds ago, it's National PB&J day, a time to celebrate one of the most iconic pairings in the history of the world. (Sorry, mac and cheese and bread and butter.) Is it a better pairing than peanut butter and chocolate? Discuss. But later.

Because right now we need to show you these 17 recipes you can create using the peanut butter and jelly combination. We hope you've already had lunch when you read this, or else you will start licking the screen out of hunger. And nobody wants to promote a screen-licker. Unless you're in the screen-licking business, in which case it might be time to change professions.

Ready for PB&J food porn? If you want the directions, just click on the "try it!" links below the pics:

1. Peanut Butter and Jelly Pizzas:

Because despite contrary beliefs, there is a way to make a pizza better. (Try it!)


This Peanut Butter Jelly Pull Apart Bread Recipe Is An Easy Bread Recipe For Kids To Make With Just 3 Ingredients.

Made with just 3 ingredients, it’s easy to whip up in a flash and makes a hearty snack. Best when pulled straight out of the oven when the bread is toasty and warm and the peanut butter is still gooey – this loaf of bread was devoured in a flash!

Have Your Kids Help Make this Simple Snack!

I love keeping my kids involved in the kitchen with me, especially when it comes to easier recipes. It helps to bring alive so many different cognitive abilities, as well as a little bit of artistic creativity.

When your kids help to make the bread, they’re learning a few different concepts:

1. They’re getting a great introduction to baking 101! This simple recipe provides an uncomplicated way to practice measuring, basic kitchen skills and cooking safety.

2. When they open the can of refrigerated biscuits, they’re having some sensory fun by by pulling the biscuits apart, AND they’re learning basic math skills. How many biscuits do you get when you pull 8 apart in half? I love being to use any situation in the kitchen as a learning moment!

3. They get to learn appreciation of where food comes from, and they get to see the end result of food they were able to help create. Their smiles are totally worth seeing when we pull the peanut butter and jelly pull apart bread out of the oven in knowing they helped make it!

Of course, the sky is the limit when making this delicious pull apart bread recipe. You can add different types of nut butters (almond, cashew, etc.) in the middle, or you could go super crazy with chocolate chips and marshmallow fluff!

Recipe adapted from this Apple Pie Pull Apart Bread


PB&J Crumb Cake with Peanutty Streusel

Makes one 8-by-8-inch square cake

Ingredients:

For the peanut streusel:

¼ cup (50 grams) granulated sugar
¼ cup (50 grams) light brown sugar
¼ cup (35 grams) all-purpose flour
2 level tablespoons (12 grams) powdered peanut butter (such as PB2 or Crazy Richard’s)
¾ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, cold and cubed
Flaky salt, such as Maldon, for topping (optional, for those who really like sweet-salty desserts)

For the cake:

½ cup (70 grams) all-purpose flour
½ cup (70 grams) whole wheat flour
3 level tablespoons (18 grams) powdered peanut butter
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (150 grams) smooth peanut butter (use a commercial brand like Jif or Skippy for best results)
½ cup buttermilk, at room temperature

For the filling:

½ cup jam or preserves of your choice (Tip: Go with a seedless variety if you don’t want the slight bites from the seeds.)

Instructions:

Step 1: Make the peanut streusel: In a medium bowl, combine the sugars, flour, powdered peanut butter, and kosher salt, mixing them thoroughly with your hands. Work the butter into the dry ingredients with your fingers until the streusel resembles wet sand and clumps together when you squeeze it. (Some small bits of butter are okay, but for the most part the butter should be worked into the streusel). Refrigerate until ready to use..

Step 2: Preheat the oven to 350 degrees. Lightly grease an 8-by-8-inch square cake pan with nonstick cooking spray. Line the bottom with parchment paper, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking), and grease the parchment.

Step 3: In a medium bowl, whisk together the flours, powdered peanut butter, baking powder, baking soda, and salt.

Step 4: In a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat the butter until smooth. Add both sugars and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula.

Step 5: Add the eggs one at a time, beating after each addition until well combined. Scrape the bowl once more, then beat in the vanilla and peanut butter until the mixture is smooth.

Step 6: Sift half of the dry ingredients over the peanut butter mixture and beat until just combined. Carefully beat in the buttermilk, and then sift in the rest of the dry ingredients beat just until the batter is smooth. (Don’t overmix.)

Step 7: Transfer half of the cake batter into the prepared pan and smooth the surface with a small offset spatula. Dollop the jam on top and spread gently, doing your best to leave a half-inch border around the edges. (The border prevents jam from sticking to the sides of the pan during baking.) Dollop the rest of the cake batter on top of the jam layer, carefully smooth the surface, and sprinkle the streusel evenly on top. Sprinkle the cake with flaky salt, if desired.

Step 8: Bake the cake for 45 to 55 minutes, rotating the pan halfway through, until the streusel is browned and a toothpick inserted in the center of the cake comes out clean.

Step 9: Let the cake cool in the pan for 30 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment paper sling to assist) onto a rack to cool completely. If you find it difficult to remove and transfer the tall and hefty cake, you can also let it cool completely as is and serve slices right out of the pan.

Joy Cho is a pastry chef and freelance writer based in Brooklyn. After losing her pastry cook job at the start of the pandemic, Joy launchedJoy Cho Pastry, an Instagram business through which she sells her gem cakes to the New York City area.
Celeste Noche is a Filipino American food, travel, and portrait photographer based between Portland, OR and San Francisco, CA.
Recipe tested by Deena Prichep


Reese’s Peanut Butter Cup Monkey Bread Recipe (Easy)

For chocolate and peanut butter lovers’, this Reese’s Peanut Butter Cup Monkey Bread is next level! With a mini Reese’s cup inside each bite of monkey bread, and drenched in peanut butter glaze, the decadence is unmatched in this Reese’s Monkey Bread.

Hi! I hope you all had a great weekend, and had more exciting plans than me. True to my word, I made a few bacon and peanut butter recipes, and then I researched AC units for the house, and got my tire patched from the big nail that punctured it.

But we’re saving all our energy for a big Memorial Day weekend. We usually head out to the beach for the weekend, and meet up with friends out there. I feel like I’ve been firing on all cylinders a lot for the last few months, and it’s high time to unwind.

About those peanut butter recipes that I made over the weekend — I made these Peanut Butter Chocolate Chip Pancakes (best brunch!), and this Reese’s Monkey Bread, obviously.

It’s surprisingly been a minute since I’ve posted a peanut butter recipe on the blog, and it’s overdue that I share one with you. Peanut butter desserts are some of my favorites AND yours, so I feel pretty confident that you guys love the nutty stuff as much as I do.

You can’t beat this Reese’s Monkey Bread recipe for ease and decadence. It’s quick & easy monkey bread that starts with refrigerated biscuits. I will never turn down a short-cut.

I like to make yeasted breads from-scratch when I have the time and can take a more leisurely approach to baking, but that’s not always the case.

Besides, I personally really love refrigerated biscuits, and think they’re flaky, buttery, fluffy, and wonderful.

Each piece of monkey bread is filled with a mini Reese’s Peanut Butter Cup. It’s outrageous. Remember when I did that with Snickers bars for the Snickers Monkey Bread? And a slew of candy bars in this Candy Bar Monkey Bread. Lol. Same idea.

The whole thing is topped with a decadent peanut butter glaze.

It’s quick prep – about 15-20 minutes to get it oven-ready, and then it bakes for about 30. You can have this dessert served up in under an hour from beginning to end, and unless you know people that don’t like chocolate and peanut butter (you should unfriend those people), then this will absolutely be a crowd-pleaser!

I love short-cut monkey bread recipes, and I’ve got a few others that I’ll link here for you to check out, if you’d like!

This Honey Cinnamon Monkey Bread is a wonderful version for weekend brunch, and same goes for this delightful Peanut Butter & Jelly Monkey Bread.

And this Lemon Blueberry Pull-Apart Bread recipe is pretty much along the same lines as other short-cut monkey breads. There’s a few good options!


Just Jen

Peanut butter and jelly (that's "Burr-je-yi" in Jack-speak) is a big hit at my house. He's asked for it for breakfast more than once, so when I came across this recipe on Picky Palate the other day, I decided this was the perfect opportunity to grant his wish (and mine, for that matter - I could live on the stuff myself!) It looked easy, not to mention delicious, and ended up being both. I put it together this morning in about 15 minutes, and I'm a little on the slow side when it comes to cooking. Then I baked it in an 8x8 baking dish instead of a skillet. It smelled great and tasted even better. Jack took one bite and said, "Mmm. that's goood!"

Comments

Peanut butter and jelly (that's "Burr-je-yi" in Jack-speak) is a big hit at my house. He's asked for it for breakfast more than once, so when I came across this recipe on Picky Palate the other day, I decided this was the perfect opportunity to grant his wish (and mine, for that matter - I could live on the stuff myself!) It looked easy, not to mention delicious, and ended up being both. I put it together this morning in about 15 minutes, and I'm a little on the slow side when it comes to cooking. Then I baked it in an 8x8 baking dish instead of a skillet. It smelled great and tasted even better. Jack took one bite and said, "Mmm. that's goood!"


Watch the video: Bread Chop RecipeStuffed Bread PakodaAloo Bread PakodaHow to make Bread Chop


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