Peanut Butter & Damson Jam Bars #creative cookie exchange

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This recipe is all about comfort. I’d never had peanut butter and jam together before up until recently and now it’s my favourite flavour pairing. These bars emphasise the deliciousness that peanut butter and jam is. I couldn’t leave these bars alone, they are so moreish. They are my favourite baked treat I’ve made to date. Peanut Butter & Damson Jam Bars 2

It’s my post for the group #creative cookie exchange. September’s theme is comfort and these cookies bars will comfort you from your first bite to your last. Comfort food can be represented In many ways and means many different things to each of us. These are comforting in the sense that they’ll fulfil any craving for a peanut butter and jam something. We all love it!

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I recently made a batch of Damson Jam and thought this recipe the perfect one to include a little of my freshly made preserve. The tartness of the jam really goes well with the sweetness of the peanut butter shortbread base and crumble topping.

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It’s a really simple recipe to make and from one of my favourite books at the minute One Bowl Baking – Yvonne Ruperti from which these pie themed bars are from. Everything from this book is made using one bowl. It brings you back to the basics of baking. I love it and want to bake everything from it. All in good time though so watch this space!

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The base of these cookie bars are the same as the topping. A melt in the mouth and buttery shortbread base is made using all the basic shortbread ingredients, flour, sugar, butter and these also contain peanut butter. The peanut butter adds a delicious nutty flavour to these bars. They are irresistable.  A good portion is reserved for a crumbly topping, beneath this will sit a layer of damson jam and peanut butter concoction.

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I’ve got plans on baking these again but with a slight twist. I loved them so much and wish I had one right now. There dangerous though, better to get them out of the house, sparing a couple for snacking on of course.

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To achieve a sturdy base for your jam layer, your peanut butter layer and your crumb topping you need to bake your shortbread base first. Be sure its done before removing it from the oven, you don’t want it to crumble whilst slicing it. Make sure you press the base into the baking tin firmly and bake until golden all over. Peanut Butter & Damson Jam Bars 8

You can use any jam you like but if you can get hold of damson then I’d highly recommend it. It’s a delicious plum that’s unique. Slightly sharp yet sweet. You can’t really eat them raw as they are bitter, making them the perfect plum to bake with.

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Summing up these bars is going to be easy. They are amazing! Amazingly easy to make, amazingly delicious and an all round amazing, comforting cookie bar. You’ll have never of loved peanut butter and jam so much.

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Yields – 16 Bars

Ingredients

{crust]

  • 285 grams (2 cups) Plain flour
  • 200 grams (1 cup) Light brown muscovado sugar
  • Pinch of Maldon sea salt
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Bicarbonate of soda
  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 85 grams (1/3 cup) Chunky peanut butter

{filling}

  • 225 grams (1 cup) Chunky peanut butter
  • 115 grams (1 stick) Unsalted butter, at room temperature
  • 55 grams (1/2 cup) Icing sugar
  • 2 teaspoons Pure vanilla extract
  • Pinch of sea salt
  • 160 ml (2/3 cup) Damson jam

Method

  1. Pre-heat the oven to 180C (350F) and grease a 9 x 9 inch square baking tin using non-stick cake spray. Set aside.
  2. For the crust get a large bowl and combine the flour, sugar, salt, baking powder, bicarbonate of soda. Add the butter in cubes and the peanut butter and using your finger tips rub everything together until the mixture forms clumps.
  3. Reserve 1 cup (250ml) and with the rest press down firmly into your cake tin and bake for 20-25 minutes or until golden brown. Set aside whilst you make the filling.
  4. Whilst the crust is cooling you can make the filling.
  5. Using the same large bowl, stir together the peanut butter, butter, icing sugar, vanilla extract, and salt and spread over the shortbread crust. Dollop over the jam and using a butter knife swirl everything together. Sprinkle over the remaining crumbs and bake until the filling is almost set. This will take around 25-30 minutes.
  6. Cool completely before slicing and serving.

Notes

* This recipe is adapted from One Bowl Baking – Yvonne Ruperti

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* A tip for neat slicing and is to chill these bars until very cold. This will make slicing far easier and neater.

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Let’s see what the other members of this cookie obsessed group has baked for September’s theme

The theme this month is Comfort Food Cookies! What cookie says comfort food to you? If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Butterscotch Cookies from A Baker’s House

Chocolate Cappuccino Toffee Chip Cookies from Karen’s Kitchen Stories

Chocolate Chip Cookies Made with an Assortment of Chocolate from The Spiced Life

Quadruple Chocolate Shortbread Cookies from Magnolia Days

Dark Chocolate Chunk Chocolate Peanut Butter Cookies from Food Lust People Love

Roth (The Sacred Cookies from Kashmir) from Spiceroots

Crispy Potato Chip Cookies from Rhubarb and Honey

Carrot Cake Sandwich Cookies from Made with Love

Triple Chocolate Cookies from It’s Yummi

Peanut Butter Chocolate Chunk Cookie from Noshing with the Nolands

Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew

Momma’s Bran Chocolate Chip Cookies from Sweet Cinnamon Honey

Nut Cookies from Basic N Delicious

Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?

Sweet and Savoury Sunday #79

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Welcome to week #78 of Sweet & Savoury Sundays!
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Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 79 favourite 1
Butterscotch Cookie Cake by Just About Baked
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Candy Corn Meringue Swirls by The Simple Sweet Life
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 link party 79 favourite 3
Parmesan Meatball Sandwiches by Belle of the Kitchen
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Most viewed link this week
 link party 71 most viewed
Strata with Spice Italian Sasuage by Simply Suzanne’s
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

Baking in Pyjamas
Baking in Pyjamas
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The Rules:
.Follow your hosts , Baking in Pyjamas and Cupcakery
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.

 

 

Ginger Sugar Crusted Pumpkin Loaf

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Looking for a tasty accompaniment to your homemade pumpkin spice latte or even your cup of tea, then I’ve got the perfect thing.

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I’m starting a new series here on the blog called coffee shop favourites and this is my first baked recipe. My first recipe for the series was this scrumptious pumpkin spice syrup, seriously tastes like the real PSL. You should check it out, I plan on making pumpkin spice syrups all autumn long.

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You may expect to find this pumpkin based loaf at your local coffee shop but my gingered up version can be made in the comfortable surroundings of your own home and you can eat more than one slice for a fraction of the price. Not that you have to eat more than one slice, just saying! It’s hard not resist one slice, or even two.

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Pumpkin and ginger are naturally great together, it really shines through in this cake. Ground ginger and pumpkin pie spice flavour the tender crumb whilst the pumpkin is visually present with its eye-catching colour. The vibrant pumpkin orange screams eat me! It would be rude not too have at least tried a bite.

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I wanted something extra special to grace the top of this loaf and a drizzly glaze wasn’t the awnser this time round. Instead you’ve got a ginger sugar crust clinging to the top of this cake. Brush some melted butter on the top of your loaf then sprinkle over some ginger sugar. As much or as little as you like, it’s up to you.

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It’ll stick to your lips with each bite and keep you busy licking each finger making sure you catch every last sugary sprinkle. It’s an addictive loaf so make sure you’ve got some friends to help you eat it. This recipe makes two loaves. Store one without the sugar-coating in the freezer for instant pumpkin cravings, defrost it and sprinkle with the delicious brown sugary topping. Hmm!!

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This baked treat is super simple to make. It’s kind of like making muffin batter where you mix the dry ingredients together in one bowl then whisk together the wet ingredients in a separate one. Combine the both mixing until the flour just disappears then tip the batter into your baking tins. Viola, you’re going to have yourself a tasty treat in no time.

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Looking for a tender, delicate, spiced, pumpkin loaf with a topping to die for? This is the loaf for you, seriously you won’t be disappointed.

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Yields – Two, 2lb loaf cakes

Ingredients

{cake batter}

  • 333 grams (2 1/2 cups) Plain flour
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoon Ground ginger
  • 1 1/2 teaspoon Pumpkin pie spice
  • Pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, melted
  • 200 grams (1 cup) Caster sugar
  • 220 grams (1 cup) Light brown muscovado sugar
  • 1 can Pumpkin puree
  • 3 Large eggs

{ginger sugar topping}

  • 55 grams (1/4 cup) Unsalted butter, melted
  • 100 grams (1/2 cup) Light brown muscovado sugar
  • 1 tablespoon Ground ginger

Method

  1. Pre-heat the oven to 190C (375F) and spray two, 2lb loaf tins with cake release spray, lining also with parchment paper. Set aside.
  2. In a large bowl whisk together the flour, baking powder, ginger, pumpkin pie spice and the salt.
  3. In a medium bowl mix together the melted butter, caster sugar, light brown muscovado sugar, pumpkin puree and the eggs. Add this to the dry ingredients mixing until the flour just disappears. Distribute equally between both your baking tins and bake for 40-50 minutes or until a cake tester inserted into the centre comes out clean.
  4. Leave to cool on a wire rack for 20 minutes then transfer to the wire rack to cool completely.
  5. Once cool it’s time to coat them. Brush the melted butter over the tops of both loaves and mix together the brown sugar and ginger. Sprinkle over the ginger sugar adding as much or as little as you like.

Notes

* This recipe is adapted from Martha Stewart.

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.