PEANUT BUTTER AND JELLY CHICKEN WINGS RECIPE RECIPES

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PEANUT BUTTER AND JELLY BLONDIES | KAREN'S KITCHEN STORIES



Peanut Butter and Jelly Blondies | Karen's Kitchen Stories image

These peanut butter and jelly blondies take your favorite childhood sandwich and turn it into a sweet chewy treat.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 12

220 grams (1 cup) light brown sugar
220 grams (1 cup) dark brown sugar
227 grams (1 cup) unsalted butter, melted and cooled
128 grams (1/2 cup) peanut butter, melted
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract
313 grams (2 1/2 cups) unbleached all purpose flour
2 teaspoons cornstarch
128 grams (1/2 cup) creamy peanut butter, warmed in the microwave for 15 seconds and stirred
160 grams (1/2 cup) grape jelly, warmed in the microwave for 15 seconds and stirred

Steps:

  • Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
  • In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
  • Whisk in the eggs, one at a time. Whisk in the vanilla.
  • Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
  • Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
  • Bake for 25 to 30 minutes. Cool completely in the pan.

Nutrition Facts : Calories 328.01, FatContent 16.18, SaturatedFatContent 7.13, CarbohydrateContent 42.59, FiberContent 1.24, SugarContent 26.40, ProteinContent 5.19, SodiumContent 134.05, CholesterolContent 43.00

1 MINUTE KETO MUG CAKE - CHOCOLATE, PEANUT BUTTER OR PUMPKIN



1 Minute Keto Mug Cake - Chocolate, Peanut Butter Or Pumpkin image

Five delicious mug cake variations perfect for breakfast, or as a sweet treat to end the night.

Provided by Megha Barot

Categories     Dessert

Total Time 4 minutes

Prep Time 2 minutes

Cook Time 2 minutes

Yield 1

Number Of Ingredients 14

1 tbsp Butter
1/4 cup Almond Flour (or 1.5 tbsp coconut flour)
2 tbsp Low Carb Sugar Substitute
1/8 tsp Pink Himalayan Salt
1 tbsp Heavy Cream
1/4 tsp vanilla extract
1/4 tsp Baking powder
1 large Egg
1 tbsp Peanut Butter
1/4 cup Fresh Blueberries
2 tsp Low Carb Sugar Substitute (additional)
1 tbsp Cocoa Powder
1 tbsp 100% pumpkin puree
1/4 tsp Pumpkin Pie Spice

Steps:

  • To Make the Base OR Vanilla Mug Cake
  • To Make All Other Variations

Nutrition Facts : Calories 386 kcal, CarbohydrateContent 6 g, ProteinContent 13 g, FatContent 36 g, FiberContent 3 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 237 mg, SodiumContent 468 mg, SugarContent 1 g, UnsaturatedFatContent 8 g, ServingSize 1 serving

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