PBJ Bars, Take 2

A while back (like almost a year ago) I posted about these PBJ bars. I was a little underwhelmed by them but decided to share them with the internet anyways - cooking is all about experimentation, right? I baked a lot for my co-workers this week to thank them for a wonderful fieldwork experience and these bars were a huge hit. Nothing like turning the world's greatest sandwich into a dessert, eh? I'm already feeling the need to make them again...

PBJ Bars (makes one 8x12 pan)

For the bars:
1 1/2 cups flour
1 1/2 Tbls. cornstarch
1/2 tsp. salt
3/4 tsp. baking soda
1 1/2 tsp. baking powder
2/3 cup white sugar
2/3 cup brown sugar
1/3 cup canola oil
1/3 cup peanut butter, melted
1 tsp. vanilla
1/4 cup vegan butter, softened
1 1/2 cups jelly (any kind)

For the crumble topping:
1 cup oats
1/4 cup PB2 Powdered Peanut Butter
1/4 cup brown sugar
1/4 cup cold butter

Preheat the oven to 350 F. In a medium bowl mix the flour, cornstarch, salt, baking soda, and baking powder. In a large bowl mix the sugars, oil, peanut butter, vanilla, and softened butter.

Add the dry ingredients to the wet and mix thoroughly. Spread into a greased 8x12 pan (10x7, 9x13, use what you've got) and make for 10 minutes.

While the bottom later is baking cut the cold butter into small chunks. In a small bowl mix together all of the topping ingredients with your hands until the mixture resembles large crumbs.

When the bottom layer is done, spread the jelly in an even layer on top. Depending on the consistency you may need to run it through the blender to get it more spread-able.

Then crumble on the topping in an even layer.

Ugh. Bad picture. Sorry.

Bake for 20 minutes. Cool completely at room temperature, then refrigerate for a few hours before cutting into bars.

Gluten-Free PBJ Cookies

I'm attending a potluck tomorrow and was asked by the host to bring a dairy-free, gluten-free dessert. Given that I've still got a few days of laziness before school starts again I decided to spend some time making up a recipe. I'm still very new to gluten-free baking so if anyone with more experience wants to share advice I will gladly take it!

Gluten-Free PBJ Cookies (makes 12)

1 Tbls. ground flax seed
3 Tbls. cold water
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup smooth peanut butter
3 Tbls. vegan butter, melted
1/4 cup sugar
2 Tbls. jelly (any flavor), divided

Preheat your oven to 350 F. In a small bowl combine the flax seed and water to make a "flax egg." Put this in the freezer to set for a few minutes while you prepare the rest of the ingredients.

In another bowl combine the flours, baking soda, baking powder, and salt.

In a large bowl, melt the peanut butter and the butter. Stir in the sugar and the flax egg.

Next, stir in the flour mixture. It will be fairly dry and just stick together - I used my hands to knead the last bit.

Shape 12 large flattened marbles onto a cookie sheet. Press your thumb into the top of each one to make a small well. If the cookies crack on the sides when you do this, just push them together and re-shape.

In each well, put 1/2 tsp. of jelly. 

Bake for 15 minutes or until cookies just start to brown around the edges.

PBJ bars

I'm not kidding when I say I love peanut butter and jelly. I made these bars on a whim for a late night snack and Aaron and I promptly ate half the pan with a spoon before they were even cool. This is not the type of thing you bring to a fancy dinner - these are definitely for making at a sleepover party or for leaving on the counter for a few days so you can nosh on them as you walk by.

PBJ Bars

1/2 cup peanut butter (crunchy or smooth, your choice)
2 Tbls. chopped peanuts (optional)
2 Tbls. applesauce
2 Tbls. soy milk
1/2 tsp. apple cider vinegar
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flour
1/4 - 1/2 cup jelly

Preheat the oven to 350 F. In a small bowl combine the soy milk and the vinegar. Let it sit for a few minutes. It will curdle and become like buttermilk.

In a large bowl, melt the peanut butter (about 30 seconds in the microwave). Stir in the applesauce, soy milk/vinegar, and sugar. Then, add the dry ingredients (everything except the peanuts and jelly). The batter will be pretty thick, so you may need to knead it with your hands.

Next, grease an 8" square pan and press the batter into the bottom like so:

Drag a butter knife through the batter to create evenly spaced trenches. It's okay if it gets crumbly and weird.

Then, fill the trenches with jelly. However much you use is up to you. I used closer to half a cup and in retrospect I think that was too much. Next time I will be sparser with the jelly.

Drag the butter knife first perpendicularly through the jelly/PB stripes, then just kind of slice it all over randomly. The aim is to marble the jelly into the PB batter - you want it incorporated but not totally mixed.

Add the chopped peanuts on top if using, and press down with your hands to even out the batter.

Bake at 350 for 25 minutes. They will take a while to cool to be able to cut into bars so I highly recommend just eating them straight out of the pan with a spoon.

This recipe is definitely a work in progress. The batter is a bit too crumbly and sweet for my liking, so I will post any updates the next time I make it. Play around with this recipe as you see fit, and please post any revelations you find!

PBJ Smoothie

I am a lover of all things PBJ. So much, in fact, that on Valentine's Day of my senior year of college when my roommates were receiving enormous care packages from their mothers filled with chocolates and stuffed animals, my own mom sent me this:

The accompanying note read: "I know you hate Valentine's Day but I still wanted to get you this PBJ knife."

True love.

I have made other PBJ things before, including muffins and ice cream, but today's PBJ is in the form of a smoothie. Leave the greens out if you're a purist and putting kale in your PBJ sandwiches is not how mom used to make it. I, on the other hand, love kale almost as much as I love PBJ, so yes, I put kale in most of my smoothies, including this one.

PBJ Smoothie (serves 1)

1 cup non-dairy milk
2 Tbls. PB2 (powdered PB. Or just use regular PB if you don't have it)
1 Tbls. hemp seed
1 Tbls. ground flax seed
1 cup frozen berries (any kind will do, I used strawberries)
1/2 frozen banana
1/2 kale leaf (optional)

Blend it all together, and enjoy!

Color ain't the prettiest. Sorry about that. But it is tasty!