Now that the girls are getting older and enjoy more hands on activities, I love getting them in the kitchen with me to help with dinner or baking sweet treats. Before having the girls, I would spend weekends trying out new recipes I found in cookbooks and magazines to try, as well as also tweak other recipes to make them more unique and to my family and friends' liking. This is the one thing I love most about baking -- that you can start with a given recipe, but add or subtract ingredients to make it your own. This is how my mother and grandmothers used to cook and bake, and how I have learned over the years. But, there are just some recipes, like Nana's, you don't have to change, as they taste so good. :-)
So, when I was recently sent samples of Welch's Jellies and asked to create PB & J inspired recipes, I knew just what I would make. There were two recipes that came to mind -- one from my mother, and the other I learned as a child, while baking with my Nana. The first recipe, which has become an instant favorite with my daughters, as it is a great finger food that you can dip, is peanut butter quesadillas with jelly dipping sauces. Depending on the girls' moods, I oftentimes will add a sliced up banana or even chocolate mini morsels, making this easy to make, kid-friendly recipe even that much much tasty. And, the girls love to help spread the ooey gooey peanut butter all over the tortilla wrap for me, then sprinkle the mini morsels or layer the banana slices on top, before I put the top tortilla wrap layer on and grill up on the stove in a skillet.
In under five minutes (prep to finish), you have a great finger food snack that even the pickiest of eaters will enjoy. I find that with Savannah, who is our picky eater, will try out new foods, if she helps prepares the recipes with me. She especially loves to spoon the different Welch's Jellies into the bowls for dipping -- and, will oftentimes dip and lick her fingers in the jelly bowls, while waiting for the peanut butter quesadillas to cook up.
Here is the easy breezy Peanut Butter Quesadilla recipe with Jelly dipping sauces, so that you can try with your children:
- 10 inch. plain flour tortillas (need 2 per quesadilla made)
- Your favorite Welch's Jelly
- Your favorite smooth Peanut Butter (need 2 Tbsp. per quesadilla)
- Spread 2 Tablespoons of peanut butter on the center of a flour tortilla. There is no need to spread all the way to outer edges, as it well melt and spread when cooking in the skillet.
- Once you have spread peanut butter on each flour tortilla -- 2 per person -- combine two tortillas together like a sandwich (with peanut butter inside).
- Heat non-stick skillet on high, and then add the tortilla to pan.
- Heat 2 minutes on each side, or until lightly browned.
- Let cool for a few minutes before slicing into wedges, like you would with a pizza.
- While quesadilla is cooling, pour different flavored jellies into a bowl for dipping. (I like to offer at least two Welch's Jelly flavors for the girls to dip with.
- Dip and enjoy!
The second recipe that I prepared was my Nana's famous Chocolate Peanut Butter Cupcakes with Jelly Frosting. Mmm, I am getting hungry just thinking about it. Every time I make these cupcakes for my family or to bring to potlucks or gatherings, there are never any leftovers (including crumbs). And, I can't tell you how many times I have been asked for the recipe -- especially the Jelly Frosting.
Nana's Famous Chocolate Peanut Butter Cupcakes:For the cake:
- 1 2/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
- 8 tbsp. unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup confectioners’ sugar
- 3/4 cup creamy peanut butter
- 4 tbsp. unsalted butter, at room temperature
- 1/2 tsp. vanilla extract
- 4 Tablespoons of your favorite Jam/Jelly
- 1 teaspoon water
- 1 cup confectioner's sugar
For Peanut Butter Filling:
Combine all ingredients into a large mixing bowl. Beat with an eclectic mixer, starting out on low and moving to medium speed, until well combined. Make sure you stop periodically to scrape down the sides of the bowl. Once combines, form filling into quarter-size balls, and set aside.
For Jelly Frosting:
Put Jelly in a saucepan and heat on low until it is melted. Stir in water, and then remove from heat. Gradually add in the confectioner's sugar, making sure you mix well.
Cream butter and sugar together in a mixing bowl on medium-high speed, until light and fluffy -- about 3 minutes. Add in eggs one at a time, until fully combines -- making sure to scrape down side between each egg addition. Then, add all dry ingredients into a large mixing bowl and stir to combine. In a separate bowl, add remaining liquid ingredients (milk, vanilla extract and sour cream). To the creamed butter mixture, alternate adding in the dry and liquid mixes, until all is added and well combines. Make sure to stop and scrape down sides of bowl when needed.
Fill each prepared muffin tin with prepared batter, making sure to fill only half way. Place the prepared peanut butter filling balls into the center of each batter filled cup. Then, cover each cup with additional batter to completely cover the peanut butter filling ball.
Cook on the middle rack in over for 20-22 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack before frosting. Frost and then enjoy! :-)
While Nana and Papa were visiting this past weekend, I used this time as an excuse to make these cupcakes with the girls. Nana loved rolling up her sleeves and having Savannah help her mix together the cupcake batter, and then pour into prepared cupcake tins. And, Savannah loved being able to lick the spoon and excess in the mixing bowl. :-) While the cupcakes were fun to make together, I have to say that Savannah enjoyed helping prepare the jelly frosting the most. With only three ingredients (all of which you probably have in your food pantry), this jelly frosting is quick to prepare and oh so tasty.
Here is a quick video my husband took of Savannah helping me in the kitchen, to prepare this frosting.
And, this is what the chocolate peanut butter cupcakes look like once you spread the jam frosting on the top. Don't they look good? They taste even better than they look. :-) So, print out this recipe, too, and try it with your children. If you have any PB & J inspired recipes you enjoy making with your family, I would love to hear about them. My husband is planning to make a PB & J sandwich with the girls this upcoming weekend, but will substitute the bread with homemade waffles. I can't wait to see what the girls think of it. I told him to make sure he has Welch's jelly available in bowls on the side for dipping fun. :-)
---Did You Know That April 2nd is PB& J Day?---
Make sure you enter the “PB&J Your Way” Facebook Contest! from Welch's for your chance to win some great prizes.
To enter this fun contest, head on over to Facebook and tell Welch's your creative spin on the classic sandwich, for a chance to win $500 and a one year supply of Grape Jelly, plus 50 people will win a sandwich keeper.
Click here now to enter -- http://bit.ly/12QDzS5. Act fast as this contest ends on April 2nd.
More about Welch's Jelly:
"Welch’s Strawberry Spreads are made with sweet, vine ripened strawberries. Welch’s Concord Grape Jelly and Natural Grape Spread are made with Welch’s very own Concord grapes grown in the US and Canada. Welch’s Natural Spreads contain no high fructose corn syrup, no artificial flavors or colors, and no preservatives."
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Welch’s. I received product samples to facilitate my review as well as a promotional item as a thank-you for participating.