gastrogirl:

no bake lime cheesecake with raspberry jelly.

gastrogirl:

no bake lime cheesecake with raspberry jelly.

wickedclothes:

Buy this item here!
Would you mind following Wicked Clothes and liking the Facebook page, please? It would be more appreciated than you can imagine!

wickedclothes:

Buy this item here!

Would you mind following Wicked Clothes and liking the Facebook page, please? It would be more appreciated than you can imagine!

gastrogirl:

making peanut butter and jelly granola.

gastrogirl:

making peanut butter and jelly granola.

gastrogirl:

homemade peanut butter and jelly uncrustables.

gastrogirl:

homemade peanut butter and jelly uncrustables.

gastrogirl:

bright pink rose syrup and basil seed jelly.

gastrogirl:

bright pink rose syrup and basil seed jelly.

gastrogirl:

mango jelly with watermelon and dragon fruit.

gastrogirl:

mango jelly with watermelon and dragon fruit.

hellyeahrecipes:

Jelly Doughnuts
4 cups (500 grams) all-purpose flour 
1 oz (30 grams) fresh yeast (compressed cake) 
4 Tbsp (50 grams) sugar 
1 cup and 1 tsp (250 ml) milk 
3 egg yolks 
7 Tbsp (100 grams) melted butter 
1 1/2 teaspoons salt 
plum jam (apricot or red currant would be nice, too) 
32 oz (1 liter) vegetable oil or 35.25 oz (1 kilo) of shortening, melted 
powdered sugar or cinnamon-sugar for sprinkling
The ingredients should all be room temperature, and the milk should be lukewarm — not hot. Pour the flour into a mixing bowl and make a well in the middle of the flour. Crumble the fresh yeast into the well. Sprinkle a tablespoon of the sugar over the yeast and pour in the milk, mixing and dissolving the yeast and incorporating some of the flour, but not all of it. Cover the bowl and let sit for 15 minutes. 
Mix the rest of the dough together, including the rest of the sugar, the butter, yolks and salt. Knead the dough until it is smooth and satiny. Cover again with a towel, and let it sit for 30 minutes or until the dough has doubled in volume. 
Gently push down the dough and spread it out on a floured work surface to about 1/2 inch thickness. Cut out 3-inch circles from the dough using a biscuit cutter or a drinking glass. Transfer the circles of dough to a parchment-lined baking sheet and cover. Let them rise until doubled. 
In the meantime, bring a pot of oil to 320ºF–360ºF (160ºC–180ºC). You must use a thermometer for this — keeping the oil temperature stable is essential for frying doughnuts. Too low and the doughnuts will be soaked with oil. Too high and the doughnuts will burn on the outside and still be raw on the inside. 
When the doughnuts have risen and the oil is hot, gently slip a few doughnuts at a time into the hot oil. Fry until golden brown on one side — a few minutes — and then using a slotted spoon with care, flip the doughnuts to fry on the other side. When the doughnuts are nutty brown all around, remove to a cooling rack set over a sheet pan. 
Fill a pastry bag fitted with a small metal tip with the jam. Stick the metal tip into the side of a doughnut and gently squeeze some jam into the doughnut. Roll the doughnut in the cinnamon-sugar. These are best eaten warm, but they keep for a few hours. Don’t bother keeping them overnight, though.

hellyeahrecipes:

Jelly Doughnuts

  • 4 cups (500 grams) all-purpose flour
  • 1 oz (30 grams) fresh yeast (compressed cake)
  • 4 Tbsp (50 grams) sugar
  • 1 cup and 1 tsp (250 ml) milk
  • 3 egg yolks
  • 7 Tbsp (100 grams) melted butter
  • 1 1/2 teaspoons salt
  • plum jam (apricot or red currant would be nice, too)
  • 32 oz (1 liter) vegetable oil or 35.25 oz (1 kilo) of shortening, melted
  • powdered sugar or cinnamon-sugar for sprinkling
  1. The ingredients should all be room temperature, and the milk should be lukewarm — not hot. Pour the flour into a mixing bowl and make a well in the middle of the flour. Crumble the fresh yeast into the well. Sprinkle a tablespoon of the sugar over the yeast and pour in the milk, mixing and dissolving the yeast and incorporating some of the flour, but not all of it. Cover the bowl and let sit for 15 minutes.
  2. Mix the rest of the dough together, including the rest of the sugar, the butter, yolks and salt. Knead the dough until it is smooth and satiny. Cover again with a towel, and let it sit for 30 minutes or until the dough has doubled in volume.
  3. Gently push down the dough and spread it out on a floured work surface to about 1/2 inch thickness. Cut out 3-inch circles from the dough using a biscuit cutter or a drinking glass. Transfer the circles of dough to a parchment-lined baking sheet and cover. Let them rise until doubled.
  4. In the meantime, bring a pot of oil to 320ºF–360ºF (160ºC–180ºC). You must use a thermometer for this — keeping the oil temperature stable is essential for frying doughnuts. Too low and the doughnuts will be soaked with oil. Too high and the doughnuts will burn on the outside and still be raw on the inside.
  5. When the doughnuts have risen and the oil is hot, gently slip a few doughnuts at a time into the hot oil. Fry until golden brown on one side — a few minutes — and then using a slotted spoon with care, flip the doughnuts to fry on the other side. When the doughnuts are nutty brown all around, remove to a cooling rack set over a sheet pan.
  6. Fill a pastry bag fitted with a small metal tip with the jam. Stick the metal tip into the side of a doughnut and gently squeeze some jam into the doughnut. Roll the doughnut in the cinnamon-sugar. These are best eaten warm, but they keep for a few hours. Don’t bother keeping them overnight, though.
gastrogirl:

coconut pandan jelly delights.

gastrogirl:

coconut pandan jelly delights.

gastrogirl:

flourless peanut butter and jelly sandwich cookies.

gastrogirl:

flourless peanut butter and jelly sandwich cookies.

breakfast-brunch-dessert:

White Chocolate Peanut Butter and Jelly CupcakesCake: 
1 package white cake mix 
1 box (3.4 oz) vanilla instant pudding 
4 eggs 
1 cup sour cream 
⅔ cup water 
½ cup vegetable oil 
1 tsp vanilla 
¾ cup white chocolate chips
Peanut Butter Buttercream:
½ cup (1 stick) salted butter, room temperature 
½ tsp vanilla 
½ cup creamy peanut butter 
2 cups powdered sugar 
2 Tbsp milk
Strawberry Buttercream:
½ cup (1 stick) salted butter, room temperature 
½ tsp vanilla 
¼  cup strawberry jam 
2 cups powdered sugar 
2 Tbsp milk
Directions
Preheat oven to 350 degrees. Using an electric mixer combine together cake mix, pudding, eggs, sour cream, water, vegetable oil and vanilla. In a small bowl melt white chocolate chips for one minute. Stir until smooth then add to remaining cake mix and combine. The mixture will be thick. Place in cupcake liners, filling ⅔ full. Bake for 25 minutes, or until toothpick inserted into center of cupcakes comes out clean. Cool in pan for five minutes, then transfer to wire rack to cool completely.  
To make the peanut butter buttercream, beat together the butter, vanilla and peanut butter until smooth. Mix in powdered sugar in one cup increments, then add milk to thin. Repeat process to make strawberry buttercream.

breakfast-brunch-dessert:

White Chocolate Peanut Butter and Jelly Cupcakes
Cake: 

  • 1 package white cake mix 
  • 1 box (3.4 oz) vanilla instant pudding 
  • 4 eggs 
  • 1 cup sour cream 
  • ⅔ cup water 
  • ½ cup vegetable oil 
  • 1 tsp vanilla 
  • ¾ cup white chocolate chips

Peanut Butter Buttercream:

  • ½ cup (1 stick) salted butter, room temperature 
  • ½ tsp vanilla 
  • ½ cup creamy peanut butter 
  • 2 cups powdered sugar 
  • 2 Tbsp milk

Strawberry Buttercream:

  • ½ cup (1 stick) salted butter, room temperature 
  • ½ tsp vanilla 
  • ¼ cup strawberry jam 
  • 2 cups powdered sugar 
  • 2 Tbsp milk

Directions

  1. Preheat oven to 350 degrees. Using an electric mixer combine together cake mix, pudding, eggs, sour cream, water, vegetable oil and vanilla. In a small bowl melt white chocolate chips for one minute. Stir until smooth then add to remaining cake mix and combine. The mixture will be thick. Place in cupcake liners, filling ⅔ full. Bake for 25 minutes, or until toothpick inserted into center of cupcakes comes out clean. Cool in pan for five minutes, then transfer to wire rack to cool completely.  
  2. To make the peanut butter buttercream, beat together the butter, vanilla and peanut butter until smooth. Mix in powdered sugar in one cup increments, then add milk to thin. Repeat process to make strawberry buttercream.