#jpsdelights

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500 posts, woowhoo!

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JP's Delights Tumblr turned 2 today!

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•#Ximenia is an African tree that produces a small fruit sometimes referred to as yellow/tallow plum or sea lemon •The small fruit is less than 2 inches long and contains one seed. Depending on the variety, the ximenia is yellow, orange, or red with white spots when ripe. An Ethiopian variety goes yellow. There will be 1 seed in each fruit. •The #fruit tastes tart and bitter and is a favorite of birds. •The tree grows up to 20 feet (6 meters) tall and has rough, dark-grey bark. It has long, green shiny leaves and thorny branches. The tree can reproduce itself by seed (it grows true to seed), or via root suckers. It flowers from August to October. https://store.jpsdelights.com/x

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What do you think of our new logo?

Going for a fresh new look this summer 💗

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Peanut Butter & Jelly Fudge 2 Ways

Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)

Ingredients

3 cups granulated sugar

1.5 sticks butter

2/3 cup evaporated milk

1 cup peanut butter

1 jar (7 ounces) marshmallow cream

1 teaspoon vanilla extract

1/2 cup Strawberry Margarita Preserves

Steps to Make It

Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.

Stir constantly until sugar and butter are melted and the mixture is smooth.

Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 F.

Remove the pan from the heat.

Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well-combined.

Pour the fudge into the prepared pan.

Working quickly so that the fudge does not start to set, place small spoonfuls of Strawberry Margarita Preserves all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.

Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.

Chocolate Peanut Butter & Jelly Fudge

Ingredients

1 jar Marshmallow Cream

1 11 ounce package White Chocolate Chips

3/4 cup Creamy Peanut Butter

1/4 cup Crunchy Peanut Butter

1/8 teaspoon almond extract

3/4 cup Unsalted Butter

2 1/2 cups Granulated Sugar

pinch of Kosher Salt

1 cup Heavy Whipping Cream

3/4 cup Tutti Frutti Jam

Directions

Line an 8-inch square baking dish with parchment paper. Set aside.

In a large mixing bowl, add marshmallow cream, white chocolate chips, almond extract, and peanut butters. Set aside.

In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.

Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).

Pour half of the mixture into bottom of baking dish. Top with Tutti Frutti Jam. Using a knife, swirl the Tutti Frutti Jam into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.

Refrigerate 1 hour, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks.

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Oranges

Vitamins A, B6, & C; folate; potassium; fiber. Oranges are one of the most popular & nutritious fruits in the world. Eating one medium orange will provide a significant amount of vitamin C & potassium. They’re also a good source of B vitamins, such as thiamine & folate. The plant compounds in oranges are responsible for most of their health benefits. These include flavonoids, carotenoids, & citric acid. For example, citric acid may reduce the risk of kidney stones. Oranges are similar to lemons with their impressive amounts of vitamin C & citric acid, which help increase iron absorption & prevent anemia.

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Pepper Jelly Tartlets

READY IN: 25 mins, SERVES: 30, YIELD: 3 per person

Ingredients:

2 cups shredded cheddar cheese

1⁄2 cup room temperature butter

1 teaspoon paprika

1⁄8 teaspoon cayenne pepper

1 cup all-purpose flour

2⁄3 cup Pepper Jelly

Directions:

Combine the cheese, butter, paprika, and cayenne in a mixing bowl and beat until smooth.

Add the flour, combining with a fork just until it forms a nice ball of dough. Cover or wrap and chill for half an hour.

Preheat oven to 400°F.

Roll into small balls and place each into tart tin.

You should get at least 30 tarts.

Press each ball with fingers to shape tart shell bottom and sides.

Spoon 1 teaspoon jelly into each mini tart.

Bake 400 degrees for 10 minutes OR until golden.

Cool in pans five minutes, then remove from pans to a wire cooling rack.

Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month.

Variations:

Use frozen mini phyllo pastry shells as the base

You can also put in a tiny cube of cream cheese under the hot pepper jelly.

Or tiny pieces of Brie cheese rinds removed then top with the pepper jelly to add another element of tang. Sprinkle with 3 tablespoons chopped roasted salted almonds.

Place a tiny cube of cream cheese and some Raspberry Chipotle Jam on top. The crust gives the heat and then the jam gives a touch of sweetness.

1 (16 1/3 ounce) can refrigerated buttermilk biscuits separated into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 teaspoons pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 degrees for 8-10 minutes or until golden brown. Let stand 10 minutes before serving. Can substitute Brie for cream cheese.

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Check out our 1st YouTube video!

About JP's Delights...Inspiring Adventure - That's My Jam!