Bake or Break

Weekly Mix: Baking with Jams, Jellies, and Preserves

Over the last couple of weeks, I baked these lovely Raspberry Coconut Oat Bars and a new favorite Italian Jam Crostata. Both of those are made with some of my favorite shortcut ingredients - jams and preserves. Jams, jellies, and preserves are a great way to bake with a little fruit when you're right in the middle of winter with limited access to fresh berries and other warm weather fruits. Of course, I seem to bake with them year-round! As I looked through my Recipe Index, I realized that preserves and jams and jellies make frequent appearances here on BoB. You know, that might explain the constant overwhelming supply I always seem to have in my refrigerator. So, in light of my addiction realization, I thought I'd share some of my favorite recipes that feature those fruity spreads.

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Peanut Butter and Jelly Thumbprint Cookies

Peanut butter and jelly are a long-standing comfort duo for me. I wouldn't even try to think how many pb&j sandwiches I've eaten in my lifetime.  Not exactly a gourmet meal, but I'll take it just the same. These cookies take that old favorite combination and move it into dessert territory. I started with what is my most often made version of peanut butter cookies. When they're hot from the oven, a little indention is made and then later filled with your favorite jelly or preserves.

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Peanut Butter and Jelly Bars

View a printable recipe or more photos There are a few food combinations that never get old. Peanut butter and jelly is one of those combinations for me. I will gladly eat a PB&J most any day. This recipe using that delicious combination recently called out to me from the pages of one of my favorite cookbooks, Martha Stewart's Cookies.

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