Inspired by a classic childhood treat, these delicious no bake peanut butter bars are topped with a crunchy dark chocolate coating, peanuts and sprinkles.
Inspired by a classic childhood treat, these delicious no bake peanut butter bars are topped with a crunchy dark chocolate coating, peanuts and sprinkles.
1cupgraham cracker crumbs- Make by crushing/grinding 8 full sheets of graham crackers
1/2teaspooncinnamon
2 cupsPowdered Sugar
1/2cupunsalted butter, melted *salted butter works too
1/2teaspoon Kosher Salt *Omit if using salted butter
1cuppeanut butter
Chocolate topping ingredients
1cupdark chocolate chips
2tablespoonspeanut butter
1/4cupdry roasted peanuts, coarsely chopped
Sprinkles
Servings:
Instructions
Spray 8x8 square baking dish with non-stick spray.
Mix together graham cracker crumbs, cinnamon, powdered sugar, butter, salt and peanut butter in mixing bowl until combined.
Press into prepared pan.
Microwave chocolate chips and 2 tablespoons of peanut butter in a small glass bowl for 30 seconds, stir. If not fully melted, cook another 15-20 seconds. Microwaves vary greatly, so cook cautiously and don't scorch your topping!
Stir until smooth, then pour over the peanut butter bars.
Top with chopped peanuts and sprinkles.
Refrigerate until firm, about 2 hours.
When ready to cut, sit the pan out 5-10 minutes at room temperature. This will make them easier to cut into squares.
Serve immediately or store refrigerated in covered container.
Make pudding with 2 cups of milk, following the package directions, set aside.
Slice pound cake in thirds lengthwise using a serrated bread knife and separate slices on a cutting board.
Spread Unicoi Preserves over the bottom layer of cake, stack the middle piece on top, spread it with Unicoi Preserves and add the top piece of cake. You probably won’t use all the Unicoi Preserves in this step, but you can use what’s left in the jar when you build the trifle.
Cut one inch (approximate) slices of cake, then cut carefully into cubes. If the pieces crumble a little, that’s ok, no one will know!
Place half the Unicoi Preserve filled cake cubes in the bottom of a trifle bowl. Spoon half of the leftover preserves around the edges of the trifle bowl so you see the preserves from the outside of the bowl.
Spoon half the pudding over the cake cubes.
Add half the frozen raspberries over the pudding.
Place about half the gingersnaps in a zip top bag and crush them. I use my rolling pin but a cast iron skillet works too. Sprinkle some of the gingersnap pieces over the raspberries, then use some of the uncrushed gingersnaps to line the outside edge of the trifle bowl.
Spoon in a generous amount of whipped topping, then repeat layers, reserving a few raspberries for the top.
Cover and refrigerate or serve immediately. I have made this a day ahead and it was delicious!
A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
15.5 oz. canchickpeas, drained, liquid reserved, then rinsed
1cuppeanut butter, creamy
1/2tsp.vanilla bean paste
1/4tsp.Kosher Salt
Aquafaba marshmallow fluff layer
3/4 cupaquafaba (liquid reserved from chickpeas)
1/2tsp.cream of tartar
2tsp. vanilla bean paste
1cupgranulated white sugar
For assembling trifle
14.4 oz. boxhoney graham crackers, divided in thirds
8oz.Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Chocolate lentil layer
Place lentils in the bowl of a food processor, pulse several times. Scrape down bowl, then add dark cocoa powder, instant espresso coffee powder and heavy whipping cream. Pulse to combine, then continue to puree until smooth, scraping bowl as necessary. Remove mixture to medium size mixing bowl, set aside. Wash bowl and blade of food processor.
Peanut butter layer
Place chickpeas, peanut butter, vanilla bean paste and kosher salt in to the bowl of food processor. Pulse to combine, scrape sides of bowl and continue to puree until smooth, creamy and looks similar to cookie dough. Set aside.
Aquafaba marshmallow fluff layer
Pour reserved liquid from chickpeas into medium mixing bowl, add cream of tartar and vanilla bean paste. Using a hand mixer, whip until frothy. Slowly and gradually add granulated white sugar. Increase speed of mixer after sugar is incorporated and continue to whip until mixture looks glossy and holds a firm peak. Set aside
To assemble trifle
Place 1 sleeve of graham crackers in a zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over the bottom of a trifle bowl.
Spoon peanut butter mixture loosely and evenly over graham crackers.
Pour Unicoi Preserves Strawberry Vanilla Spread over peanut butter layer, spreading lightly to cover peanut butter.
Place second sleeve of graham crackers in to zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over previous layer.
Fold 1 cup of marshmallow fluff in to lentil chocolate mixture. After incorporated, gently fold another 2 cups marshmallow fluff in until barely incorporated. Spoon evenly over previous layer in trifle bowl.
Place third sleeve of graham crackers in zip top plastic bag and crush them by hand in to bite size pieces. Pour contents evenly over previous layer.
Spoon remaining marshmallow fluff evenly over trifle and use a spoon to make swirls and peaks. Using a kitchen torch, flame the marshmallow fluff in several places to mimic toasted marshmallows.
Apple Pie Sundaes are a twist on a traditional apple pie a la mode. We created and presented this recipe in Ingles Chef’s Kitchen at the 2018 Spring Southern Home & Garden Show. Cooking the apples with our award winning Apple Cider Pepper Spread and spices make for a delicious layer of warmth over vanilla bean ice cream. Served with a piece of Cabot Cheddar cheese pie crust, this is your new favorite apple pie, deconstructed.
Recipe inspired by delish.com
Apple Pie Sundaes
Print Recipe
Like an apple pie but easier and tastier with Unicoi Preserves Apple Cider Pepper Spread. Recipe inspired by delish.com
4Tablespoonsunsalted butter, cold, cut into small pieces
1/4 TeaspoonKosher Salt
1/2CupCabot Sharp White Cheddar Cheese, Grated
1/4teaspoon Apple Cider Vinegar
3TablespoonsWater, ice cold
Apple Pie Filling
4 cupsGranny Smith apples, peeled, cored and sliced
1/4 cuplight brown sugar
2Tablespoonsbutter, unsalted
2TablespoonsUnicoi Preserves Apple Cider Pepper Spread
1Tablespoonlemon juice
1/2Teaspooncinnamon
1/4TeaspoonNutmeg
Dashcayenne pepper
PinchKosher Salt
2Tablespoons All purpose flour, Optional
Servings: people
Instructions
Pie Crust Instructions:
In a food processor, combine flour, salt and butter.
Pulse to combine until the mixture looks like coarse meal.
Add shredded cheese, pulse 3 times.
Add 3 Tablespoons ice water and cider vinegar. Pulse to combine, just until the dough is moistened and will stick together when pressed with your fingers.
Turn the dough out on to your pastry board and knead just until it comes together.
Wrap the dough in plastic and refrigerate at least 30 minutes, longer is better.
To bake pie crust:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out into an approximately 12” circle/oval.
This does not have to be a perfect shape, just roll it out so it’s a uniform thickness.
Bake for 20-30 minutes, until lightly golden. Transfer to a cool racking and cool before serving.
Break the pie crust into irregular size pieces to serve with the Apple Pie Sundaes.
To make apple pie filling:
Melt butter and light brown sugar in a large sauce pan and cook over medium high heat until combined. Add all remaining ingredients except flour and continue to cook over medium high heat, stirring frequently for 10-12 minutes until sauce is reduced and apples are tender, but still have a little bite to them.
Optional:
If your apples give off a lot of liquid, stir in the flour and continue to cook a few minutes to thicken the sauce. If your apples weren't very juicy, you won't need to do this.
Assembly
Scoop Laura Lynn Vanilla Ice Cream into individual serving bowls, top with warm apples and a few pieces of cheddar cheese pie crust.
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
1stickunsalted butter, cold, cut into small pieces
1/2 cupCabot Farmhouse Reserve Cheddar
1/4cupcold water
Apple Pie Filling
8cupsGeorgia Grown golden delicious apples, peeled, cored and sliced.
3/4cuplight brown sugar
1/2teaspooncinnamon
1/2 teaspoonvanilla bean paste
1/2teaspoonfreshly ground nutmeg
1/4teaspoonKosher Salt
2tablespoonslemon juice
3tablespoonsUnicoi Preserves Apple Cider Pepper Spread
1dashcayenne pepper
1/4 cupunbleached all purpose flour
Streusel topping
1/2cupgranulated sugar
1/2cupunbleached all purpose flour
1/2 cupUnsalted Butter, cold, cut into slices
Servings: slices
Instructions
Cabot Cheddar Pie Crust
Add flour and salt to the bowl of a food processor and pulse to combine. Add cold butter and pulse until the dough looks like coarse meal.
Slowly add the cold water and pulse until mixture just begins to hold together. Add additional cold water by the teaspoon if necessary to get the mixture to the desired consistency. Dough should not be wet or sticky.
Add cheese and pulse until combined.
Pour dough on to plastic wrap and form a round disk. Wrap and refrigerate 30 minutes or overnight. Do ahead tip: Dough can be frozen up to 1 month, just thaw before using.
Pie Filling
In a large, microwave-safe bowl, combine the apple slices and all pie filling ingredients except flour. Microwave the filling, uncovered, for 5 minutes. This will help soften the apples and get their juices flowing a bit. Stir lightly to combine.
Mix 1/4 cup flour in to the apple and spice mixture.
Streusel topping
In a separate bowl, stir together 1/2 cup sugar and 1/2 cup flour. Using a pastry blender, cut 1 stick of cold butter into the flour mixture until it's crumbly and resembles small pebbles.
To assemble pie:
Preheat oven to 425 degrees with a rack centered in the middle of the oven and the top rack removed to make room for the paper grocery bag.
Remove the pie dough from the refrigerator. If the dough has been chilling longer than 30 minutes, let it warm up about 10 minutes and roll into a 12-13 inch circle.
Place the crust in to a 9-inch pie pan and let it settle gently in the pan without stretching it, as this could cause the crust to shrink as it bakes. Crimp the top edges of the dough to make it look pretty.
Spoon the apple filling and juice into the pie crust, then spread the streusel topping over the filling.
Place the apple pie in a brown paper grocery bag, laid on its side and set on a baking sheet. Baking in the bag will prevent any bubbling juice from making a big mess and smoking. Fold the bag and staple it in three or four places to close the bag.
Bake for 50 minutes. Carefully remove the pie from the bag and place it back on the baking sheet. Cover the crust with foil and bake 10-15 more minutes to brown the streusel topping.
When the topping is browned to your liking, remove and cool on a wire rack for at least 30 minutes, longer is better.
24 oz. jarUnicoi Preserves Strawberry Vanilla Spread
1/2 cupChopped salted peanuts
Servings: muffins
Instructions
Preheat oven to 375 degrees.
Grease your muffin tin or to ensure success, line the muffin tin with paper muffin cups.
In a large bowl, mix together the flour, salt and baking powder.
Stir the sugar, peanut butter and oil into the dry mixture until it looks like a sandy dough.
Add the milk and eggs and mix until moistened using an electric mixer. Be careful not to overbeat, adding too much air will give your muffins tunnels and peaks. You don't want tunnels and peaks.
Using an ice cream scoop, fill the muffin liners half full with the batter.
Spoon 2 teaspoons of Unicoi Preserves Strawberry Vanilla Spread into the middle of each muffin.
Finish each muffin by dividing the batter over each one, making sure to cover the Strawberry Vanilla Spread.
Chop peanuts and sprinkle evenly over top of each muffin.
Bake for 18-20 minutes and cool in pan for 5 minutes.
Remove to wire rack to finish cooling.
Assemble your ingredients.
Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
Lightly flour your clean countertop. Unroll 1 pie crust and using a rolling pin, roll out slightly and seal any cracks. Then, using a 3- 1/2 inch heart shaped cookie cutter, cut out as many hearts as you can. Re-flour your counter top if necessary. Gather the scraps of dough into a ball, then, roll out the dough to the same thickness as previous and cut more hearts. My dough yielded 16 hearts, this will vary based on what size cutter you use. Its ideal to get an even number because each tart takes two hearts.
To make your Heart Tarts, place half the hearts on your baking sheet. Then, top one heart with 1 teaspoon of Unicoi Preserves Strawberry Vanilla Spread. Brush edges of tart lightly with water, then place a second heart on top of the first tart. With a fork, firmly press edges to seal.
Using the fork, poke a few holes in the top crust of the tart to let steam escape.
Place on middle rack of oven and bake 8-10 minutes, until lightly browned. These are dark brown, don't be like me, keep an eye on them.
Move to wire rack to cool.
Make the glaze while the Heart Tarts are cooling.
Place 1/4 cup powdered sugar into a small bowl and stir in 1 tablespoon of milk and 1/4 teaspoon vanilla extract. Stir until smooth.
Spoon the glaze over the cooled Heart Tarts, then top with sprinkles.
Spread the love and share your Heart Tarts with friends and family.
Combine mascarpone cheese, whipping cream, sugar and bourbon in a small, clean bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days.
Preheat cast iron or non-stick skillet on medium.
Butter both sides of pound cake evenly and toast each side until golden brown, 2-3 minutes per side. Remove from pan and place on dessert plate.
To serve, top each slice with a scoop of the mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Garnish with fresh strawberries, if available.
My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread.
You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread.
You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
Beat butter and cream cheese with a mixer until light and fluffy. Add a pinch of salt.
Add the flour gradually, beating well after each addition. After you've incorporated all the flour, roll into a ball, wrap with plastic wrap and refrigerate to chill, an hour or longer.
Preheat oven to 375 degrees.
Take dough out of the refrigerator and let it soften about 15 minutes so its easier to roll. The dough should be cool to touch.
For ease of rolling, sprinkle your surface with powdered sugar (not flour) and roll dough out to about 1/8 inch thickness. Cut cookies using a 2 1/2 inch or 3 inch round cookie cutter. Alternately, cut into squares of that same dimension.
Spoon 1/4 teaspoon of Unicoi Preserves into the center of each cookie. Fold opposite sides together, with a slight overlap. Press lightly to seal.
Place cookies on a Silpat or parchment lined baking sheet.
Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.
Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.
Note: If some of the cookies open up and weep a bit, don't worry, just sprinkle those with a bit more powdered sugar. They'll still be delicious.
