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by Sarah Steimer

I didn’t plan on doing a third PB&J recipe for the guide, but I got an urge to make scones over the weekend and this recipe popped up. I had everything I needed so I figured, why not? These scones were by no means too dry, either, and I think the peanut butter helped with that.

  • 2 1/4 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup peanut butter (I used natural)
  • 2 tablespoons milk, plus more for finishing
  • 1/2 cup plain yogurt
  • 1/2 – 2/3 cup jam or jelly
  • 1/3 cup chocolate chips
  • few tablespoons oats (optional)
  • few tablespoons flaxseed (optional)

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the butter cubes and mix with your hands until the mixture looks sandy. Mix the peanut butter in with your hands as well. Add the milk and yogurt. The dough should be soft but sticky, and you may need to add more milk as you go if the mixture is too dry.

Place the dough on a lightly floured Silpat or sheet of parchment paper and form into an 11-by-9-inch rectangle, about 1/2-inch thick. Spread the jam over the dough and sprinkle with the chocolate chips. Fold one long side of the dough toward the center, then fold the opposite side over that to form three layers, in the same way you would fold a business letter.

Press lightly on the top of the dough to seal it. Slide the dough, still on the Silpat or parchment paper, directly onto a baking sheet.

Brush the top of the dough with milk and (if using) sprinkle with oats and flaxseed.

Bake at 375 degrees for 30-35 minutes, or until the top is golden.

Once the scones have cooled, cut into either squares or triangles.

Makes about 8-10 individual scones.

Recipe adapted from: Bob Vivant

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Sarah Steimer

These are almost brutally sticky – but surprisingly good. The peanut butter definitely stands out, and we actually also dipped them in some hot sauce as we ate them. Definitely something worth trying just because it’s so strange (and I tested them for you, so you know they’re not a flop).

  • 10-12 chicken wings (tips discarded or drummettes
  • 5 ounces raspberry jelly, about 8 tablespoons (original recipe called for grape jelly, so really just make sure it’s a fairly smooth jelly without any fruit chunks)
  • 1/4 cup smooth, natural peanut butter (do not substitute with regular)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt

Whisk together the jelly, peanut butter, vinegar, hot sauce and salt, making sure there are no lumps.  Add the chicken to the bowl and combine so the chicken is well-covered with the mixture. Refrigerate for at least one hour or as long as overnight.

Do not forget to cover the pan with either parchment paper or aluminum foil, or you will end up with an absolute mess to try and clean.

Cover a baking sheet with parchment paper or aluminum foil. Set a metal cooling rack on top of the pan and place the chicken on the rack. Do not discard the leftover sauce – place it back in the refrigerator. Cook the chicken at 375 degrees for 30 minutes.

Remove the chicken from the oven and brush the piece with the leftover sauce. Flip the wings/drummettes and brush that side with the sauce as well. Place back in the oven and cook for an addition 20 minutes, or until the chicken is browned.

Serve the wings immediately with vegetables and extra hot sauce, because you could always use more hot sauce.

Recipe adapted from: Noble Pig

*Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Sarah Steimer

I hate to even admit this, but it occurred to me after I made these that blondies are just the non-chocolate version of brownies. They don’t teach you that…

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons creamy peanut butter (I used natural)
  • 2 tablespoons jelly (I used raspberry – I’d suggest using whatever flavor you would prefer in a dessert)

Whisk together the flour, salt, baking soda and powder in a medium bowl. Set aside.

Using a mixer or your own arm power (this isn’t too tough), mix together in a large bowl the butter, sugar and vanilla. Add the egg and mix until fully combined.

Slowly add in the dry ingredients and mix until almost combined, folding the ingredients together with a spatula.

Sorry for the poor picture quality! I made these around midnight so I just grabbed a cell phone picture.

Lightly grease an 9-by-9-inch or 8-by-8-inch pan with butter and flour. Spread the mixture evenly in the pan. Drop 1/2 tablespoons of peanut butter and 1/2 tablespoons of jam on top of the batter, alternating with three drops in three rows (see picture). Using a knife, swirl the peanut butter and jelly through the batter.

Bake at 350 degrees for 25 minutes, or until the blondies begin to firm up. Allow time to cool before cutting.

Makes about nine blondies.

Recipe adapted from: Gingerbread Bagels

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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