Wednesday, March 27, 2013

Dairy Wife Wednesday...PB & J Bars with a glass of MILK of course!

As the days are getting longer...the oats are getting closer to harvest.
(Closer to the beginning of the busiest time of year...around here, anyway!)

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My husband will harvest these fields of forage oats mid-April...and "ensilage" the oats.
The process of making silage includes first cutting/swathing the oat (any forage) chopping, piling and packing.

Here, you can see the piling and packing of the pit.

Then fermentation starts...and takes at least 21 days before it is ready to be fed to the cows.

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Eat up, girls!!  Make that milk!

Speaking of milk...this treat will need a glass of milk for sure!

We haven't made these PB & J bars in a while...perfect treat!

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They are delicious...a little rich...of course you will need a glass of milk!
(You didn't think I was going to forget that, did you?)

This recipe comes from Ina Garten, The Barefoot Contessa.
Love her recipes...and cookbooks! is the recipe:

PB & J Bars

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy or crunchy peanut butter ...your pick!
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) strawberry jam or other jam (honestly, I didn't measure...just smeared it on!)
2/3 cups salted peanuts, coarsely chopped (I left these out...because the chunky PB was enough)

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

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Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. 
(See the my helper's sweet little chubby hand...this is such a fun recipe for kids to help with!)

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Spread the jam evenly over the dough. 

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Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. 

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Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. 
My girls and I did not sprinkle with extra peanuts...our "Super Chunky" PB didn't lie.
There were PLENTY of peanuts in the peanut butter!

Cool and cut into squares.

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Grab yourself a glass of milk...and sit down to a perfect after school snack
or an anytime treat!

Love & Junk~

Linking up to and ParTYinG with:



  1. These sound sooo good! And I love the Barefoot Contessa!!! She's my favorite! All your talk of sileage totally made me think about my Pap (Grandpa). He was a farmer and did sileage for his cattle as well. Miss him bunches! Thanks for making me smile and think of him and of course for the great recipe! I have her cookbook with this in it, just haven't made it!

    Jenna @ Rain on a Tin Roof

  2. Oh, Jenna...those memories are SO special! Thank you for sharing that!

    Yep, love Ina...make these will love them!


  3. That looks amazing Julie!
    And yes, milk works will that so well!
    Love the new pic - you are soooo pretty!
    Thanks for linking up this week!
    Stacey of Embracing Change