Today, our Gooseberry Patch Guest Blogger series
continues...thanks for stopping by!
Heather Tallman is the voice behind Basilmomma and Around the Kitchen Sink Radio Show. Today she's sharing a family-favorite dessert and this guest post is a sneak peek into an upcoming cookbook, where it'll be published. Thanks for sharing it, Heather...tell us more about it!
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Hi, I'm Heather and I'm so happy to be guest blogging today! Loving the Gooseberry Patch name is a family affair. My son Jacob has his own collection of cookbooks and is currently helping me review one of Gooseberry Patch's new titles...stay tuned for a cookbook review coming soon!
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I don't know about you but every time I hear "peanut butter..jelly" I hear my 2 sons sing that irritatingly cute song by the same title.
There are 2 that they sing all of the time because they think they are cute (well..they are :) and last night was no exception. I told them what I was making for dessert and they serenaded me as I cut up strawberries.
This dessert is pretty easy and I mean that. If you can use a mixer and you are patient when the bar is cooling, you will have no problems. Let the butter come to room temperature too...that really helps.
The bar base is similar to a peanut butter cookie bar. I have used chunky peanut butter and I don't like it quite as well. I also mix in 2 tablespoons of milled flax seed to boost the nutrition, as well as use reduced sugar (or homemade if I have it) jam or preserves. I really think if you go full sugar, it might be a little too sweet, but that is just my opinion.
I have made this 7 times so far, and my biggest suggestions would be to spray a little Pam on the foil that lines your pan and let the bars COMPLETELY COOL in the dish before you try to take them out.
I also like to zest a little lime over the top when it is finished but I didn't have one on hand today. :)
3/4 C unsalted butter at room temperature
3/4 C peanut butter
1 C packed light brown sugar
1/2 C granulated sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 1/4 C all purpose flour
1/2 C strawberry jam
4 C sliced strawberries
Preheat oven to 350 degrees and line a 13x9x2 baking pan with foil. Lightly spray with Pam. In a large bowl, beat butter and peanut butter.
Beat in sugars, baking powder and salt until combined. Add eggs and vanilla, beat until combined. Beat in as much flour as you can with mixer then use a spatula. Batter will be thick.
Spread batter in pan and smooth out. Bake 25 minutes or until lightly browned. Cool completely in pan before inverting onto a serving dish. Spread jam over the top evenly.
Lastly, add a layer of sliced strawberries and the lime zest, if you like.
I also like to add this topping to cooled peanut butter cookies.
Always a hit with my kids...hope you enjoy it! :)