Classic Peanut Butter and Strawberry Jelly Sandwich on Wheat Bread

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In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl. Toss in the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture.

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Preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper and set aside. In a stand mixer, or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and butter. Add in the eggs and vanilla and mix until combined.

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Spread the peanut butter on both slices of bread. Place the strawberry slices on one side and close the sandwich. Pack it for school. Pack this sandwich inside its own compartment of a lunchbox. In another compartment or container, pack fruit, veggies, and your favorite lunch sides. Add an ice pack in the lunch bag if necessary.

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Step 1: Beat together the butter and sugar on medium speed, then add the peanut butter, egg yolk, milk, and vanilla extract. Then, mix in the dry ingredients. Step 2: Roll the peanut butter dough balls into 1-inch balls and place them on prepared cookie sheets lined with parchment paper. Step 3: Roll the dough through the whisked egg whites.

Classic Peanut Butter and Strawberry Jelly Sandwich on Wheat Bread

Sift together the flour, baking powder, salt, and cinnamon. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes. Decrease the speed to low and add in the vanilla and eggs, one at a time.

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This peanut butter and jelly cake is a moist, sweet, and fluffy treat that brings the nostalgic flavors of a childhood favorite sandwich to a whole new level. With layers of rich peanut butter cake, strawberry jelly, and a creamy peanut butter frosting, this cake is delightfully sweet but not too rich.

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Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove dough balls from the refrigerator and arrange on the baking sheets 3 inches apart. Spoon heaping 1/2 teaspoon of jam into each indent. Bake for 11-13 minutes or until lightly browned on the sides.

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Spread the peanut butter spread evenly over 2 slices of toasted bread. Top 1 slice of bread with strawberry jam; cover with another slice of bread, peanut butter-side-up. Top the peanut butter with strawberries, then the remaining slice of bread. Cut into halves or quarters. Serve immediately or wrap up to go.

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Set a non stick or seasoned cast iron skillet on a medium to large sized eye on the stove and set to medium heat. Melt 2 Tbs of butter in the pan. Prepare your peanut butter and jelly. Set the sandwich into the pan and heat for 2-3 minutes on one side. Flip and allow to pan fry on the other side for 2-3 minutes.

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Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch cake pan with baking spray. Using your stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until light yellow, about 2 minutes. Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

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Preheat oven to 350F, line a baking sheet with foil, and lay the peanuts out in a single layer. Bake, stirring occasionally, for about 15 minutes. Let everything cool to room temperature before blending. While the peanuts cool, add your freeze dried strawberries to the food processor and blend until they become a fine powder.

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Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper. Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain. Transfer to a mixing bowl and add melted coconut oil. Stir with a spoon to incorporate.

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P eanut butter and jelly, the lunchtime staple of childhoods across the United States, doesn't need a dramatic makeover. After all, its simplicity and universality is what makes it so perfect.

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Strawberry and raspberry jams are the classics. joanna wnuk/Shuttershock Once you've selected your peanut butter, it's time to choose a jelly or jam — strawberry and raspberry are the classics.

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With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until the flour disappears. Portion two-thirds of the dough into the prepared baking pan and spread over the bottom into an even layer with a knife or offset spatula. Spread the jam evenly over the dough.

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In a large bowl or stand mixer, combine softened butter, peanut butter, brown sugar, and granulated sugar on medium speed until well blended. Scrape down the sides, as needed. Beat in eggs and vanilla extract. Add all purpose flour, baking powder, and salt and mix until no dry flour shows. Spread ⅔ of the mixture into the prepared baking dish.