What the heck is a peanut butter & jelly whiskey sour? A whiskey sour made with peanut butter infused whiskey, and sweetened with your favorite jam or jelly!

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I don’t normally celebrate alcohol holidays because, to be honest, I don’t drink a whole lot. We certainly have enough alcohol in our house to make people think otherwise, but if we drank more often it would hang around so long. Especially since COVID we haven’t hosted as much as we used to and thus aren’t pouring as many drinks for others.

However when I saw National Whiskey Sour Day pop up on the Food Holiday Calendar, I thought of the peanut butter whiskey on our bar cart and knew I had to go for it. Literally swap regular whiskey for peanut butter infused and add a little jelly (or I actually used blueberry jam) to you regular whiskey sour and you have a peanut butter and jelly version!

If you’re not into the raw egg white thing, you could always use aquafaba instead. I used it in my Vegan Blueberry Pea Whiskey Sour and it worked beautifully. Honestly, I may prefer it because it retains its foam longer than the egg white and you don’t have to worry about buying pasteurized eggs. I am a microbiologist by day, remember?

If you want to make this even easier to make, you could sub the lemon and lime juice for sour mix. I figured it was more likely folks had lemons and lies lying around their kitchen than sour mix, but I could be wrong! Just know it will be a tad bit sweeter if you go that route since it contains sugar as well.

PEANUT BUTTER & JELLY WHISKEY SOUR

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp grape jelly (or preferred fruit jam)
• 1 Tbsp water
• 2 oz. (60 mL) peanut butter whisky
• 1 oz. lemon juice
• 1/2 oz. lime juice
• 1 egg white
• Miniature PB&J sandwich, for garnish

Directions

1. In a small bowl, whisk together the jelly and water.
2. Add to shaker with ice along with remaining ingredients, shake for 20 - 30 seconds.
3. Pour into a glass filled with ice. Garnish with a miniature PB&J sandwich and serve immediately.

Source: Adapted slightly from Liquor Alchemy and Maine Spirits.

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Your favorite childhood sandwich combined with your favorite peanut butter pie results in a creamy and sweet peanut butter and jelly pie!

Peanut butter pie is always a favorite, so much so that I’ve made 6 different variations with one more to add to the list today. In honor of National PB&J day I swapped out the chocolate crust for a Nutter Butter crust and added jelly on top (technically chia jam in my case).

But as I typed this I realized the last peanut butter pie recipe I shared was only a couple months ago, to celebrate National Peanut Butter Day, in the form of a fluffernutter pie. Clearly I get on kicks and have a hard time breaking them, or my recent bout of terrible memory is striking again  – or both. Either way it’s peanut butter pie, are you really going to scoff?

Speaking of Nutterbutter vs PB&J, which one do you mostly associate with your childhood? I most definitely was raised on PB&J and to this day am not sure I’ve ever had a true Fluffernutter in it’s traditional form. Sure I’ve made pie, blondies, rice crispies, and ice cream, but no sandwiches. It was something I only vaguely remember being a thing as a child and never was presented with an opportunity to try one.

I don’t think marshmallow fluff even existed in my house, and I don’t recall any of my friends having it in the brown bag lunch either. Maybe it’s a regional thing as I grew up in Western NY? The real question, however, is can I pack a slice of this pie for lunch?

In case you are looking for something that’s not another variation of peanut butter pie (what’s wrong with you?), check out the list of other PB&J recipes shared by some of my blogger friends listed below!

National Peanut Butter and Jelly Day Recipes

• Peanut Butter and Jelly Muffins by Kate’s Recipe Box
• PB & Marionberry J Fudge by Culinary Adventures with Camilla
• Peanut Butter and Jelly Hand Pies by Savory Moments
• PBJ Banana Bread by A Day in the Life on the Farm
• PB and J Fat Bombs by Our Good Life
• Peanut Butter and Jelly Pie by The Spiffy Cookie
• Peanut Butter and Jelly Bread Pudding by Cindy’s Recipes and Writings

One year ago: Rice Crispy Sushi & Sashimi

Four years ago: Monster Cookies

Five years ago: Slow Cooker Creamy Chicken Tortilla Soup

Six years ago: Cake Batter Cinnamon Rolls

Seven years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

NO-BAKE PEANUT BUTTER & JELLY PIE

Makes 1 pie

Ingredients:

CRUST

24 peanut butter sandwich cookies, finely crushed (about 2-1/2 cups)

4 Tbsp unsalted butter, melted

FILLING

1 cup creamy peanut butter

1 (8 oz.) package cream cheese, room temperature

1/2 cup brown sugar

2 cups heavy cream

TOPPING

1/2 cup strawberry jam (or preferred flavor jelly)

1/4 cup chopped strawberries (or fruit to match jelly)

Fresh whipped cream

Directions:

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together the peanut butter, cream cheese and sugar with an electric mixer on medium speed until well combined.
3. Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the peanut butter mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
4. In a small bowl, combine jam/jelly and fruit. Spread evenly over the top of the pie. Refrigerate until ready to serve with more whipped cream.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

Everyone loves the classic peanut butter and jelly, but have you tried that flavor combination in a sandwich cookie?

Two weeks left in Whole30, let’s celebrate with cookies! No? Oh yea that’s right I still can’t eat those. Thankfully I know plenty of people who can eat them, and do so with gusto. I was told that these cookies are not only beautiful, but also delicious. I heard many “mMmMm”s upon the first bite, and then again when they went back for more. Success!

I baked these this past weekend when my friend Haley was in town. She and I used to spend a lot of time brain storming recipe ideas or just flavor combinations so it was fun to play in the kitchen with her again. Granted, these cookies are not exactly novel with their flavor pairing but it had been a long time since I had made linzer cookies and it is novel to make peanut butter linzer cookies. And I got to use my pink pearl dust to make them look all fancy for Valentine’s Day!

Originally I was going to make heart shaped thumbprint cookies, squishing the dough with my thumb in two directions to result in a heart, which would subsequently be filled with jam or jelly. But after realizing I had only ever made linzer cookies once before and I happen to own a heart shaped cut outs, the decision was pretty much made for me. I have several different cut outs for linzer cookies and yet somehow this is only the second batch ever. Clearly I need to work on that. 2017 the year of the linzer!

Two years ago: Orange Pecan-Crusted Chicken

Three years ago: Cream Cheese and Bell Pepper Stuffed Chicken

Five years ago: Buttermilk Pecan Waffles

Six years ago: Spaghetti with Feta and Sun-Dried Tomatoes

PEANUT BUTTER & JELLY LINZER COOKIES

Makes about 2 dozen 

Ingredients:

1/2 cup creamy peanut butter

6 Tbsp unsalted butter, room temperature

1/2 cup packed brown sugar

1/3 cup light corn syrup

1 egg

2 cups all-purpose flour, divided

1-1/2 tsp baking powder

1/8 tsp salt

x oz. container red jelly or jam

Powdered sugar or Wilton pink pearl dust

Directions:

1. In the bowl of a stand mixer (or large bowl with a hand mixer), beat the peanut butter, butter, brown sugar, corn syrup until smooth. Add the egg and beat until incorporated. Slowly beat in 1 cup of the flour, baking powder and salt. Turn off the mixer, add the remaining flour, and stir in with a large spoon or spatula until fully combined.
2. Divide the dough in half. Between two sheets of waxed paper, roll out each ball of cookie dough to 1/4-inch thick. Place the wax-paper lined cookie dough on a baking sheet and refrigerate for 45 minutes, or until firm.
3. Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone baking mat.
4. Remove the top piece of waxed paper. Dip the cookie cutters in flour and cut the dough into shapes. Use small cutters to cut a design out of the center of half the cookies. Place the cookies 1-inch apart on the prepared baking sheet. Reroll scraps and cut out more shapes.
5. Bake for 9 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to wire racks to cool completely.
6. Spread the solid cookies with 3/4 teaspoon of jelly. Place a cutout cookie on top of each filled cookie. Lightly dust the cookies with powdered sugar (or paint with edible pearl dust).

Source: Adapted from Tastes of Lizzy T’s and my Linzer Cookies with Chocolate Hazelnut Praline Filling.

Everybody loves breakfast for dinner, but what about breakfast all day long!? Today a group of bloggers are sharing a variety of waffles to cover you from sunrise to sunset, thanks to our hostess Kim (Feed Me, Seymour). So be sure to check out every one else’s recipes and have a napkin handy, you might need to wipe your face clean of drool after all of this is said and done.

Appet-affles

• Cheese & Pear Waffle Appetizer by The Freshman Cook
• Waffled Polenta Crisps with Caponata by Culinary Adventures with Camilla

Breakf-affles

• Buckwheat Waffles Benedict by A Kitchen Hoor’s Adventures
• Honey Bacon Waffles by Cindy’s Recipes and Writings
• Churro Waffles by A Nerd Cooks
• Coconut Flour Waffles with Spiced Pineapple Syrup by Aloha Flavor
• Gluten-Free, Dairy-Free Chocolate Pecan Waffles by Rhubarb and Honey
• Orange and Dark Chocolate Waffles by Cookie Monster Cooking
• Peanut Butter & Jelly Stuffed French Toast Waffles by The Spiffy Cookie
• Potato Waffle Eggs Florentine by Eats Well With Others
• Pumpkin Waffle Sandwiches with Apple Butter and Melted Brie by Go Go Go Gourmet
• Toasted Coconut Belgian Waffles by The Chef Next Door

Waffl-ides

• Brown Sugar Chicken and Waffles by GirlCarnivore
• Cauliflower Cheese Waffles by Food Lust People Love
• Chicken and Spiced Sweet Potato Waffles by A Day in the Life on the Farm
• Hummus Waffles with Sausage and Sun-Dried Tomatoes by Sew You Think You Can Cook
• Mac and Cheese Waffles with Honey Bunches Chicken by Baking In A Tornado
• Sweet & Savoury Sausage & Apple Waffles by Fuchsia Freezer
• Sweet Potato Waffles with Horseradish Sauce by Our Good Life

Dessert Dish-affles

• Apple Pie Waffles by Spiced
• Banana Split Waffles by Cravings of a Lunatic
• Homemade Waffle Cones by Eva Bakes
• Neapolitan Waffles by Dinner at the Zoo
• Pumpkin Pecan Waffles by Feed Me, Seymour
• Pumpkin Pie Waffle Cake by Cookie Dough and Oven Mitt
• Red Velvet Waffles with Bourbon Cherry Syrup & Cream Cheese Drizzle by Cooking In Stilettos

My recipe for waffle week spawned from my French toast waffles that I posted awhile back. They turned out so well the first time that I decided to try stuffing them this time around. Essentially I made peanut butter and jelly sandwiches, dipped them in an egg-milk mixture, and then pressed them in a waffle iron. Once cooked they might not look like much but I doubt you will need more than one to feel satisfied. Only one question remains: are you going to eat these for breakfast or lunch?

One year ago: Open-Faced Ricotta, Arugula, and Egg Sandwiches

Three years ago: Rosemary Brie Chicken Burgers

PEANUT BUTTER & JELLY STUFFED FRENCH TOAST WAFFLES

Serves 4

Ingredients:

8 slices of bread

1/2 cup creamy peanut butter

1/4 cup jelly or jam of choice (I used homemade raspberry jam)

1 cup milk, room temperature

2 eggs, room temperature

1 Tbsp granulated sugar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch salt

Directions:

1. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Spread 1 tablespoon of jelly on top of the peanut butter on only 4 slices of bread, leaving about a 1/2-inch border. Sandwich the jelly slices together with the peanut butter slices to form 4 peanut butter and jelly sandwiches, pressing the edges slightly to seal.
2. In a medium bowl, whisk together the milk, eggs, sugar, butter, vanilla, cinnamon, and salt. Place sandwiches in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
3. Preheat waffle iron and then coat with cooking spray.
4. Place 2 sandwiches on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining sandwiches.
5. Serve immediately with syrup, more jelly/jam, fruit, and powdered sugar if desired.

Source: Adapted from my French Toast Waffles.

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One Greek yogurt thumbprint recipe, endless variations! These soft and chewy Greek yogurt cookies are the perfect base for your favorite coatings and toppings from sprinkles to jelly.

Four years. Seriously, I have been doing this for 4 years? At the same time it sometimes seems like it has been longer than that but what a great 4 years it has been! I’ve met some of my favorite food bloggers and they were all as awesome as I imagined they would be. I also ate a TON of great food along the way. Speaking of food, helping me celebrate this happy occasion are a few brands which I frequent including Chobani Greek yogurt, Dollop frosting, OXO, Peanut Butter & Co., and Red Jacket Orchards. And they all contributed party favors!

4th Blogiversary Giveaway:

• One 32 oz. container of 4% Whole Milk Plain Chobani Greek Yogurt
• One 12 oz. container Dollop Hot Chocolate Frosting
• An assortment of 3 Red Jacket Orchard jams
• Peanut Butter & Co.’s The Big Six (six assorted jars of PB in a carrying case) and a signed Peanut Butter & Co. Cookbook
• OXO medium cookie scoop, egg beater, cookie spatula, and dough blender

These 5 party guests and I baked cookies together. We made super soft and chewy Greek yogurt thumbprint cookies coated in sprinkles, cinnamon-sugar or just left plain, and then topped with strawberry jam, cinnamon-raisin peanut butter, and hot chocolate frosting with marshmallow bits. One cookie recipe with tons of variety! And to sweeten the deal I’ve got a giveaway for one lucky reader. Just use the Rafflecopter widget located at the end of this post to enter.

One year ago: The Bee’s Knees Peanut Butter Pie

Two years ago: Funfetti Cheesecake White Chocolate Brownies

Three years ago: Funfetti Truffle Chocolate Cupcakes

Four years ago: And so it begins

GREEK YOGURT THUMBPRINT COOKIES

Makes approximately 4 dozen cookies

Ingredients:

COOKIES

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup (4 oz.) Chobani whole milk plain Greek yogurt

1-1/2 cups + 2 Tbsp granualted sugar

1 egg + 1 egg yolk

1-1/2 tsp vanilla extract

1 Tbsp milk

1/2 tsp salt

3 cups all-purpose flour

2-1/4 tsp baking powder

Course white sugar, sprinkles, or cinnamon-sugar (optional)

FILLING OPTIONS

Peanut Butter & Co. peanut butter (I used cinnamon-raisin)

Dollop frosting (I used hot chocolate) and some marshmallow bits

Red Jacket Orchards jam (I used strawberry)

Directions:

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order (except course white sugar) until fully incorporated. Cover and chill dough in refrigerator for one hour.
2. Preheat oven to 375 degrees. Pour some of the course white sugar into a small bowl. Shape dough into 1-inch balls (I used OXO’s small cookie scoop to ensure they were all the same size) and roll in sugar, if using. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8 minutes.
3. Immediately after removing from oven, gently push a indentation into the center of each cookie. Be careful not to push all the way through the cookie. Let cool slightly before transferring to wire rack then fill with a teaspoon of peanut butter, frosting, and/or jam.

Source: Adapted slightly from Raspberry Hugs Cheesecake Blossoms.
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Disclosure: Giveaway sponsored by respective brands. I was not compensated for this post in any way. All thoughts and opinions are my own.

Yesterday I woke up with a sore throat and a fitful of sneezes despite feeling perfectly healthy the night before. Of course it got progressively worse as the day went on, with full blown sinus pressure and a sore nose. My dad recently came down with a cold so it is possible that I am sick. However, I do tend to get allergy symptoms during the first allergy season after moving somewhere new but never again so long as I live there. Happened when I moved to Columbus, OH and Memphis, TN. The same phenomenon may be happening now that I am in Knoxville. Bleh, I hope it’s a cold because those symptoms don’t last as long.

Either way I have to power through these symptoms for my pickleball evaluation this evening. In case you haven’t heard of it, pickleball is similar to tennis except played on a smaller court with paddles and a wiffle ball. It is all the rage here and my parents play it religiously. Naturally, I got sucked in as well. With my tennis background it was easy to pick up once I adjusted to the shorter paddle. However non-group members can only play indoor or during outdoor open time. After three months the others have decided that it is time I went for evaluation to be placed in a group (5 different groups based on skill level), which would enable me to play more often in designated time slots. Wish me luck!

As for these pork chops, everyone knows how well apples go with pork so why not slather on an apple glaze made with apple jelly (homemade in my case because my dad is the jelly man). Glazing pork chops is all the rage.

One year ago: Slow Cooker Chicken Nachos

Two years ago: Cheesy Potato Casserole

APPLE JELLY GLAZED PORK CHOPS

Serves 6

Ingredients:

PORK CHOPS

6 (1-inch thick) pork chops

Melted unsalted butter

Salt, to taste

GLAZE

1/2 cup apple jelly

2 Tbsp light corn syrup

1 Tbsp lemon juice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp salt

Directions:

1. Turn on grill or broiler and grease grill or broiler rack. Position 4-6 inches from moderate heat.
2. Sprinkle pork with salt. Arrange on grill or prepared broiler rack and brush with butter often while cooking. Turn chops when well browned, about 15 minutes per side.
3. While the pork chops cook, prepare the glaze. In a small sauce pan over medium-low heat, combine all the glaze ingredients. Heat until jelly melts, stirring often. Remove from heat.
4. Brush with glaze during the last 3-5 minutes of cooking. Serve with any remaining sauce.

Source: Newspaper clipping from who knows where or when – found in my Dad’s recipe binder.

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Hi! I’m Lauren from Keep It Sweet.  First, thank you to Erin for giving me a chance to guest blog!  I love reading The Spiffy Cookie for delicious recipes like these Blueberry Blondie Cheesecake bars and her goat cheese stuffed chicken burgers!

For my guest post, I wanted to share a recipe that is sweet, delicious and easy, my favorite kind!  And, in honor of celebrating my first anniversary on Monday, I wanted to make something reminiscent of one of my husband’s favorite snacks, cream cheese and jelly sandwiches!

While I am partial to peanut butter and jelly (ok, really peanut butter and anything), my non-peanut butter eating husband is a lover of everything cream cheese.  Bagels with cream cheese and lox, red velvet cake with cream cheese icing, and of course a soft potato roll with cream cheese and jelly.  I’ll be honest, the first time I tried the combination it grossed me out.  But then, I made a cheesecake with strawberry jam swirled throughout and I was converted.

This Cream Cheese & Jelly Pound Cake is a little lighter than your typical pound cake with the use of light cream cheese in place of butter, but still moist and dense enough to satisfy any pound cake lover.  Eat a slice fresh out of the oven with a dollop of whipped cream or toast a piece of day-old pound cake and top it with a mixed berry sauce.

CREAM CHEESE & JELLY POUND CAKE

Serves 8

Ingredients:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

10 oz. of low fat cream cheese, softened at room temperature

1/2 cup (1 stick) of unsalted butter, softened

1/2 cup fat free plain Greek yogurt

1 cup granulated sugar

4 large eggs brought to room temperature

1 tsp vanilla extract

1/3 cup jelly (I used mixed berry)

Directions:

1. Pre-heat oven to 350 degrees.
2. Whisk dry ingredients (flour, baking powder and salt), and set aside.
3. In a large mixing bowl, beat together cream cheese and butter on high speed for several minutes until mixture is light and creamy.
4. On high speed, beat the Greek yogurt into butter and cream cheese mixture for about a minute.
5. Add sugar and beat on high speed until batter is smooth and creamy.
6. Add the eggs, one at a time, putting the mixer on high for about a minute or two between each.
7. Add in the vanilla on high speed for a minute; scrape the sides of the bowl and turn mixer on high again until well combined.
8. Reduce speed to low and gradually add in dry ingredients but do not overbeat.
9. Before batter is fully combined, remove bowl from mixer and lightly fold batter to get all of the dry ingredients mixed in.
10. Pour half of the batter into a 9×5 loaf pan sprayed with non-stick cooking spray.
11. Top with jelly and spread evenly over the batter.
12. Top jelly with remaining batter.
13. Bake for 45-55 minutes or until a knife comes out clean.

Note: This pound cake freezes well whole or in slices.

Source: Adapted from this lemon pound cake.