Peanut butter & jelly.
Just hearing the phrase brings waves of nostalgia and feelings of comfort. Everyone has their favorite way to eat it (meaning Americans for the most part – many foreigners can’t quite comprehend the allure and beloved status of peanut butter. Similar to how many of us may view Marmite or Vegamite, childhood staples for Brits, Aussies and many around the globe.)
But back to PB&J – this month’s Improv Challenge theme which each month, two ingredients are paired for everyone to get creative with by developing a unique recipe.
I had already seen so many clever ideas from April 2nd’s National Peanut Butter & Jelly day – from PB&J French toast to PB&J creme brulee! I ended up keeping it simple, taking a basic peanut butter quick bread recipe, adding in some strawberry preserves (my grown-up “jelly” preference) along with some fresh strawberries and a few other tweaks – like using peanut flour, which gives fantastic flavor and a decent amount protein.
Best way to eat it? Toasted with some PB & J spread on top, of course.