PB&J Cupcakes Recipe

Hello beautiful!  

Do you have a favorite food that rekindles childhood memories?  Is it the peanut butter and jelly sandwich (aka PB&J)?  Perhaps the mention of such a concoction makes you want to run for the hills.  But for me, I still believe the peanut butter and jelly sandwich is one of the best pairings on Earth!  Not only did I have them in my school lunchbox growing up, but it was also the first meal my parents taught me how to make, and the first meal we taught our children how to prepare.  In my opinion, it is the best comfort food out there, and is perfect anytime, anywhere.  So for all my PB&J lovers out there, I present to you a sweet rendition of this beloved classic...PB&J cupcakes! 

The PB&J is our family's go-to sandwich. Our children will often make it when they get home from school because it is quick, easy, and satisfying.  But PB&J cupcakes? Would that push my kiddos over their culinary boundaries?  I had never thought of making them until recently, but I had to give it a try and surprise my children with this delicious treat.  Instead of preparing these cupcakes identical to their nostalgic counterpart (with grape or strawberry jam), I opted for our Cherry Butter Spread and Blackberry Preserves (any of our butter spreads and preserves would be just as delicious).  I used white cupcakes that I adapted from Glorious Treats and added peanut butter to my sister's buttercream icing recipe.  

Friends, let me tell you something...you will be transported back to your childhood with these heavenly cupcakes! They turned out perfectly, as they were fluffy, fruity, and peanutty, just like a PB&J sandwich! My son liked them so much, he insisted on using this recipe for his upcoming Cupcake Wars school fundraiser.  You need to add this tasty recipe to your arsenal today!

Comment below, as we would love to know how they turn out on your end, and which butter spread or preserve you decided to use!   Or, use #cherchies_gourmet on Instagram or Twitter, or upload a photo of your concoction to our Facebook page. Or email it to me!   Have fun and thank you for visiting!

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

• 1 1/4 cups cake flour*

• 3/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3 egg whites

• 1 cup sugar

• 1 1/2 teaspoons pure vanilla extract

• 1/2 cup oil (vegetable or canola oil)

• 1/3 cup milk (whole or low fat, but avoid fat free)

• 1/3 cup sour cream (full fat or light, but avoid fat free)

• Cherchies® Cherry Butter Spread (or Cherchies Apple or Strawberry Butter Spread)

• Cherchies® Blackberry Preserves (or Cherchies Fig or Cranberry Preserves)

• 15-16 cherries (optional for garnish)

*Note- if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.

Ingredients for Icing

• 1/2 cup butter flavored shortening

• 1/2 cup butter, room temperature

• 1/4 teaspoon (tsp.) almond extract

• 1/2 teaspoon (tsp.) vanilla

• 4 Tablespoons half & half (milk is fine too)

• 1 lb. powdered sugar

• 1/4 cup creamy peanut butter

Preparation

Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, peanut butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour, baking powder, baking soda and salt.   Sift the ingredients together and set aside.

In another bowl, mix the egg whites, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.   Line muffin tins with cupcake liners. Fill liners about 2/3 full, so as not to spill over the sides.   Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.   Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester come out clean, cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cherry Butter Spread or Cherchies® Blackberry Preserves.   I added Cherry Butter to half of the batch and Blackberry Preserves to the other half.  If I had our other preserves on hand, I would have made more variations.  I guess I will have to make more cupcakes:).

Replace cupcake "lid" over preserves.   Ice cupcakes with the buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a cherry.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use.- Cooking tip from Sally's Baking addiction.

Serve and enjoy!

Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe

Prep Time:  20 minutes

Cook Time:  20 minutes

Dough Rise Time:  1 hour and 35 minutes (In addition to prep time)

I usually post quick and easy recipes, but these decadent treats were too irresistible not to share. The wait is worth the effort. Since today is National Cinnamon Roll Day, these mouth-watering Strawberry Cinnamon Rolls featuring Cherchies® Strawberry Butter Spread are the perfect reason to celebrate! Happy National Cinnamon Roll Day! (www.daysoftheyear.com).  

Cinnamon Rolls are heavenly, but Strawberry Cinnamon Rolls take your taste buds to a new level. In preparation for today's events, I made these delectable pastries yesterday for our family, and I could not wait to share them with you! After all, it is a holiday! As always, I pushed my family to their culinary limits and tricked out their favorite cinnamon roll recipe (a copycat version of Cinnabon-Jo Cooks) by adding Cherchies® Strawberry Butter Spread. Then, I waited for their reactions. 

As I expected, these soft, buttery rolls, perfumed with cinnamon and strawberry and oozing with gooey cream cheese icing, were a massive hit with our family! Ooohs and aahs all around! So, if you want a "berry good recipe" to serve your family, these tricked-out cinnamon rolls will not disappoint!  

We wish you a “berry” nice day and "strawberry fields forever" - www.daysoftheyear.com.  

Thanks for stopping by. :) Comment below if you have tried these delicious strawberry cinnamon rolls. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients (Copycat Recipe from Cinnabon- adapted from Jo Cooks)

DOUGH

• 2 1/4 tsp active dry yeast or instant yeast

• 1 cup lukewarm milk

• 1/2 cup granulated sugar

• 1/3 cup butter, softened

• 1 teaspoon (tsp) salt

• 2 eggs

• 4 cups all-purpose flour

FILLING

• 1 cup brown sugar, packed

• 3 Tablespoons (Tbsp) cinnamon

• 1/3 cup butter, softened

• 1 jar Cherchies® Strawberry Butter Spread (or Cherchies® Cherry or Apple Butter Spreads)

CREAM CHEESE ICING

• 6 Tablespoons (Tbsp.) butter, softened

• 1 1/2 cups powdered (aka confectioner's sugar)

• 1/4 cup cream cheese, room temperature

• 1/2 teaspoon (tsp) vanilla extract

• 1/ teaspoon (tsp) salt

Preparation  
In a large bowl, dissolve the yeast in the warm milk.  Make sure milk is lukewarm to the touch.  Hot milk will kill the yeast.  Let the yeast sit for about 5 minutes.  If the yeast is good, it will start to froth.  If not, discard because the dough will not rise.

Add the sugar, butter, salt, eggs, and flour to your mixing bowl and mix until well combined.  Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix well at low speed until the dough is well incorporated.  Do not over mix.

The dough will be sticky.  Oil hands before removing, place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise in a warm place for about an hour, or until the dough has doubled in size.

While dough is rising, combine the cinnamon and sugar in a small bowl and set aside.

After dough has risen, after about an hour, preheat the oven to 350 degrees.  Grease a 9x13 baking dish with cooking spray or butter. 

On a lightly floured surface, roll out the dough into a large rectangle measuring about 16 long x12 inches wide, and the dough should be about 1/4" thick.  Spread the softened butter over the dough, followed by Cherchies®Strawberry Butter, and sprinkle the cinnamon/sugar mixture over the dough.

Carefully, roll the dough starting with the long side all the way to the end.  Carefully, slice the dough into  1 1/2 inches slices with a sharp knife.   Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.

Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.  Place the baking pan in the oven and bake for 20 minutes, or until golden brown, depending on your oven.

While the rolls are baking, prepare the icing by mixing the softened cream cheese, the powdered sugar, butter, vanilla extract, and salt with an electric mixer until light and fluffy.

Remove the rolls from the oven and allow them to cool for five minutes or so.  
Generously spread the icing over the warm cinnamon rolls and watch all that gooey goodness envelop your cinnamon roll.  Oh, my! 

Strawberry Cinnamon Roll Recipe

Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe

Do you love chocolate? What about cheese? Do you love them both? What if you paired the two in a decadent dessert? Does the mention of such an indulgence make you weak in the knees? I have just the thing for you, Swirled Cheesecake Brownies, perfect for Valentine's Day!

Two of my weaknesses are chocolate and cheese- two foods I rarely get to indulge in at the same time until now. Alas, these sinfully rich, fudgy brownies, dolloped with clouds of creamy, dreamy cheesecake, and swirled with ribbons of Cherry or Strawberry Butter, will make your head swoon, and your taste buds dance!  

Since Valentine's Day is this week, I give you permission to swoon and satisfy both cravings and do some serious celebrating. So treat yourself, your valentine(s), and your shaky knees to this easy, devilishly decadent recipe. You will not be disappointed.

Enjoy!

Ingredients

• 1 box fudge brownie mix, plus ingredients mentioned on brownie mix box (we used Ghirhadelli Chocolate Brownie Mix)

• 1/2 teaspoon (tsp.) instant coffee (trick I learned from Ina Garten)

• 2 8oz. packages cream cheese, softened to room temperature

• 1/2 c. sugar

• 2 large eggs

• pinch of salt

• 1/2 teaspoons (tsp.) vanilla extract

• 1/2 jar Cherchies® Butter Spread (Cherry, Strawberry, or Apple would work nicely)

Preparation

Preheat oven to 350º and spray a 9-x-13" pan with cooking oil.   Prepare the brownie mix according to package directions, add instant coffee, and pour the batter into the greased pan.  Set aside.

For the cheesecake mixture:  In a large bowl, beat cream cheese and sugar until fluffy.  Add eggs, vanilla, and salt and mix until combined.  Pour cheesecake mixture over the brownie batter.

In a small bowl, add the Cherchies® Butter Spread (choose your favorite) and mix until easy to spread.  Dollop the butter spread over the brownie cheesecake mixture and swirl with a toothpick or knife, making sure to just swirl the cheesecake layer.

Bake until the edges are golden brown and the center of cheesecake mixture jiggles slightly, about 35 to 40 minutes.  Let cheesecake brownies cool completely in pan.

Slice this decadent dessert and serve.  Enjoy!

Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe

Champagne Cranberry Cupcake Recipe

Champagne Cranberry Cupcake Recipe

Cook Time:  15-18 minutes

Prep Time:  15 minutes

(*Note- sugared cranberries will need to be made the day before)

Hello beautiful!

Boy, do I have a sweet treat for you today, Champagne Cranberry Cupcakes! Fluffy vanilla/orange cupcakes stuffed with Cherchies® Cranberry Preserves With Champagne, topped with a swirly twirly cloud of vanilla buttercream icing and garnished with a sugared cranberry. Decadent, delightful, and fabulous for the holidays!

I always look for deliciously innovative recipes to share using our products, but I have yet to make CUPCAKES filled with preserves. We have had preserves in our product line for years, and I didn't think about it? Oh well, sometimes it takes me a while:) 

Unlike those who bury themselves in a good novel (I still love a good book), I put my nerd on and read cookbooks at the end of the day. I know, it might sound silly. Is there anyone out there who reads cookbooks besides me? I love to sift through recipes and photographs, looking for inspiration, which was the case the other day! My sweet tooth must have been on overdrive because I found myself drooling over the dessert section of my cookbook when it hit me; CUPCAKES, but not any cupcakes...moist little cakes with a gooey, fruity center! What??? And there it was, my aha moment! Cherchies® Preserves or Butter Spreads in the middle of a cupcake. Since the recipe ingredients for the fruit fillings consisted o fruit, sugar, water, and cornstarch, preserves seemed like the perfect substitution. Mission accomplished! 

Well, I am a force to be reckoned with now. I am inspired to create more cupcakes to share with you. Would you like that? Even better, what if you share some cupcake (or dessert) ideas using our preserves and butter spreads, and we will post your creations? Wouldn't that be fun?

The result of my epiphany was fabulous! These scrumptious cranberry-filled cupcakes were fluffy, moist, tangy, sweet, delicious, and a must-have for your holiday entertaining! And the sugared cranberry on top is the perfect festive touch. These cupcakes will not disappoint!

Comment below if you have made these delicious cranberry-filled cupcakes.

Thank you for stopping by! Please come back and visit again.

Ingredients for cupcakes

• 1 package yellow cake mix (we use Betty Crocker)

• 1 package (3.4 oz.) instant vanilla pudding mix

• 1 cup milk

• 1/2 cup vegetable oil

• 1/2 teaspoon (tsp) vanilla

• 4 eggs

• zest of one orange

• 1 jar Cherchies® Cranberry Preserves with Champagne

• sugared cranberries (make the day before)

• 16 oz. buttercream icing (see below)

Ingredients for Sugared Cranberries

• 1/2 cup sugar

• 1/2 cup water

• 1 cup cranberries

• 1/2 cup sugar

Ingredients for Buttercream Frosting

• 1/2 cup butter flavored shortening

• 1/2 cup butter, room temperature

• 1/4 teaspoon (tsp) almond extract

• 1/2 teaspoon (tsp) good vanilla extract

• 4 Tablespoons (Tbsp) half and half (milk would be fine too)

• 1 lb. powdered sugar

Cream together shortening, butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation  

Sugared Cranberries

One day before (or at least 6 hours before), make the sugared cranberries.   Add 1/2 cup sugar and 1/2 cup water to a small saucepan. Turn pan to med-high and bring to a boil.  Turn heat down to low and simmer until the sugar has dissolved, stirring occasionally.  This will be your simple syrup.  Cool for 15 minutes.

After 15 minutes add the cranberries to the saucepan.  Stir to coat.  Remove the coated cranberries from the pan and spread evenly on a parchment paper lined baking sheet.  Allow cranberries to dry for at least 6 hours, tossing occasionally.  When cranberries have set for at least six hours, add an additional 1/2 cup of sugar to a small bowl.  In small batches, add cranberries to the bowl and gently shake to coat the cranberries and return to the baking sheet.  Cranberries will dry, leaving a candy-like outer shell, with a soft tart inside.

Preparations for cupcakes

Sift the cake mix into a medium bowl.  I used a fine mesh strainer to sift the cake mix, breaking up any clumps that were left.  Prepare the cake batter according to package directions, combining the sifted cake mix, pudding mix, milk, oil, vanilla, orange zest and eggs.  Mix.  Set aside.

Line muffin tins with cupcake liners.  Fill muffin tins about 2/3 full with cake batter.  Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.   Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester come out clean, cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cranberry Preserves.  Replace cupcake "lid" over preserves.

Replace cupcake "lid" over preserves.  Ice cupcakes with buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a sugared cranberry.

Serve and enjoy!

Champagne Cranberry Cupcake Recipe