You don't have to be a kid, or a professional basketball player, to enjoy this classic combo. The humble peanut butter and jelly sandwich has received quite an upgrade since the days of brown bag lunches.
Trying to capture the nostalgic flavors of our childhood, owner Jennifer Shea knew peanut butter and jelly was an obvious choice. This flavor, which has been around for 10 years, since the beginning of Trophy Cupcakes, is loaded with strawberry jam. The Madagascar bourbon vanilla cake is topped with peanut butter and strawberry buttercream; confetti sprinkles on top are in celebration of your favorite healthy lunch turned into a sweet dessert. Peanut butter jelly time is all the time, but these cupcakes are only available on Tuesday, Thursday, and National PB&J Day, April 2.
While technically this Seattle-local ice cream parlor doesn’t sell a PB&J flavor, the insiders know just how to get it. First ask for CB’s Peanut Butter ice cream, and then ask for a scoop of Remlinger Farms Marionberry ice cream to go on top. Both flavors made with local ingredients–nuts roasted here in Washington and delivered directly by ferry and the berries are grown in Carnation. While you can order this split scoop everyday, every so often Bluebird will swirl these flavors together straight out of the machine because it’s so popular.
No question, the best thing to go with a PB&J sandwich is a glass of milk. But why not just blend the two and make it a milkshake? Owner and chef Keven Chung grew up eating PB&J sandwiches and thought it would be an interesting flavor to turn into a shake. It's been on the menu since they opened in 2011, and is made with Full Tilt ice cream and homemade fresh strawberry compote. The restaurant adds a generous scoop of Smuckers organic peanut butter and hit blend. Topped with home made whipped cream, this shake has become the perfect companion for 8oz's specialty burgers.
Peanut butter, jelly, jalapeños. Put them together and you have Shelter’s signature appetizer, the PB&J Jalapeño Poppers. On the menu since the Ballard location’s opening in October of 2008, the poppers are battered and deep-fried. They bring together salty, sweet, and spicy all in one bite. The appetizer may get suspicious glances at first, but they have become one of their most popular foods to share.
The classic three-ingredient sandwich got an upgrade at Now Make Me a Sandwich food truck. In the kitchen, chefs would bring their own PB&J’s for lunch and grill them up. When owner Ryan O'Toole expanded to a brick-and-mortar restaurant, he also wanted to expand the menu from the truck, and the grilled PB&J was an easy choice. Made with seedless blackberry jam, crunchy peanut butter, and Grand Central como bread, they saw it as a great option for vegetarians and kids. O’Toole passes on a pro-tip: Add bacon.
If you're lucky enough to nab one of Renee Erickson's PB&J doughnuts with your morning coffee, deem yourself lucky. Because it’s made with fresh and in-season ingredients from blueberry and concord grape season, it's never quite clear when or for how long they’ll have this flavor around. These doughnuts are made by filling their standard sugared doughnut with a chunky peanut butter-whipped cream-roasted peanut concoction. A locally farmed, made-in-house berry jam is added and the classic lunchtime sandwich is now perfect for breakfast as well.