Peanut Butter & Jelly Blondies

Peanut Butter & Jelly Blondies As some of you know, last year I started my own business making and selling jams, jellies and mustards (plus a few other canned items like salsa). You can see my products here. (Sorry, shameless plug!)

This summer I have been selling at a local farmer’s market as well as at some festivals and fairs. I have been going gangbusters making jams!

One of the benefits of all that jam making is that you have A LOT of leftovers (the jam that won’t quite fill a jar) and immediately get to enjoy the fruits of your labors. One of the downsides is that you have A LOT of leftovers and even though both my son and husband love PB&J sandwiches, there is only so much jam and jelly a family can eat!

So as not to waste all of that lovely jam and jelly, I had to find something else to do with it. Thumbprint cookies are always a great option but I wanted something a little different. When I saw these on Life With the Crust Cut Off , I immediately knew I had to try them!

Again, we have some big PB&J fans in the house and I am an even bigger just plain peanut butter and anything fan.

I made them the other day using some of my Triple Berry Jam. I was good and waited until after dinner to try one. I took one bite and was in love. Since I love peanut butter desserts so much, I am fairly critical of them.  This wasn’t just a home run this was a grand slam!

Believe me I will be making these again and again.

One word of advice, cut them into small pieces so you won’t feel so bad about having a couple…. or more!


Peanut Butter and Jelly Blondies
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  1. 1/2 cup butter, melted
  2. 1/4 cup creamy peanut butter, melted
  3. 1 cup brown sugar
  4. 1 egg
  5. 2 teaspoons vanilla
  6. 1 1/4 cups flour
  7. 1/4 teaspoon salt
  8. 1/3 cup peanut butter
  9. 1/3 cup (or more) jam or jelly of your choice
  1. Preheat oven to 350 degrees
  2. Coat a 8x8 baking pan with non-stick cooking spray, or line with aluminum foil.
  3. Melt the butter and peanut butter in the microwave (appx. 1 minute) Stir to combine.
  4. Add the brown sugar and mix well.
  5. Add the egg and vanilla, stir.
  6. Add the flour and salt and stir to combine.
  7. Pour the batter (it will be thick) into the pan and gently smooth.
  8. To the top of the batter add the peanut butter in rounded tablespoonfuls, dispersing evenly.
  9. Next, add the jam/jelly in the same way.
  10. Using a knife, drag through the peanut butter and jelly to create a marbled or zig-zag pattern.
  11. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
  12. Let cool completely before cutting.
Adapted from Life With the Crust Cut Off
From the Garden Table

Apple Rhubarb Jam : Canning on Sundays

Canning on Sundays

Hello!  Welcome to my weekly feature, Canning on Sundays!

This last week or so I have been seeing lots of apple and pumpkin recipes starting to pop up everywhere.  No, I absolutely refuse to move on to fall!

I am such a summer girl, just about everything about summer makes me happy and as nice as fall is I hate what it means. To me it means that winter is coming, a time of no garden or plants, most of the birds go away, I can’t listen to crickets at night and we are bundled up and cold.  I will stop there so I don’t get myself depressed.AppleRhubarb

On the bright side, I do absolutely love apples and the myriad of apple recipes the fall brings as well as just about everything pumpkin (love, love, love pumpkin muffins, they are one of my most favorite!)

So, as a slight concession to the coming season, today I offer you this recipe which is a mix of spring and fall, Apple Rhubarb Jam.

  In the spring I gather all the rhubarb I can and what I can’t use immediately I chop up and stick in the freezer. This is a perfect recipe to pull it out for.  With this recipe you get a wonderful sweet apple flavor with the tartness of rhubarb, delicious!




Apple Rhubarb Jam
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  1. 3 cups rhubarb, diced
  2. 3 cups apples, diced and peeled
  3. 2 cups sugar
  4. 1/2 cup water
  5. 1 tablespoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1 package powdered pectin
  1. Prepare canner, jars and lids.
  2. In large pot combine rhubarb, apples, sugar, water and cinnamon.
  3. Bring to a boil and then simmer for approximately 15-20 minutes until fruit has softened.
  4. Add in pectin, stir well.
  5. Bring to a boil and let boil for 5 minutes.
  6. Ladle jam into to hot jars, leaving 1/4 inch headspace.
  7. Remove air bubbles, wipe rims and affix lids.
  8. Process in a boiling water bath for 10 minutes.
  9. Remove from canner and let set, undisturbed for 24 hours.
  1. Makes approximately 4 half pints.
Adapted from Straight From the Farm
From the Garden Table

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread - From the Garden TableOne last zucchini recipe before the season officially ends.

Well, it kind of has for us anyway.  Most of our squash plants have been visited and hosted the Squash Vine Borer. 

It started with our blue hubbard plants and before we knew what was happening (we have never had a Borer before, thought the plants were just dying because of other factors) they now have gotten our zucchini, summer squash and acorn squash that were just beginning to set some beautiful fruits)

At least it’s at the end of the season for the zucchini and summer squash anyway and we really did have a good crop from both this summer.

So I had to share this recipe with you because it’s a special one for our family.  This is Gramp’s Zucchini bread recipe (my father-in-law) that we got from him before he passed away in 2008 and it truly is the best zucchini bread recipe that I have ever had.

It boasts both white and brown sugar, some nutmeg and a healthy dose of cinnamon. Oh so yummy!

As a matter of fact when I am at that point of the season when I am totally inundated with zucchini, to use it up, I will make a whole bunch of batches of this and stick them in the freezer to enjoy over the winter. It’s always a treat to pull it out to have with a late winter meal.


Cinnamon Zucchini Bread
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  1. 3 eggs
  2. 1 cup canola oil
  3. 1 cup white sugar
  4. 1 cup brown sugar
  5. 2 cups zucchini, shredded
  6. 1 teaspoon vanilla
  7. 3 cups flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1 teaspoon salt
  11. 2 teaspoons cinnamon
  12. 1/2 teaspoon nutmeg
  13. 1/2 cup walnuts or raisins (optional)
  1. Preheat oven to 350 degrees
  2. Spray 2 9x5 loaf pans with non-stick cooking spray
  3. Beat eggs.
  4. Add oil, sugars, zucchini and vanilla. Mix well.
  5. In separate bowl blend together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add into wet ingredients.
  6. Add nuts or raisins, if using.
  7. Divide batter evenly between the 2 loaf pans.
  8. Bake for 1 hour or until toothpick inserted in center comes out clean.
  1. This can also be made into 5 mini loaves, baking for appx. 35-40 minutes.
From the Garden Table