Remember when I said that something involving Ina Garten’s recipes was in the works? (Read here.) Well, I’m excited to announce the formation of a great new cooking and baking group called “Ina’s Garden“!
Several food bloggers, including myself, Chaya of Comfy Cook’s Kosher Kitchen and Bizzy B Bakes, April of The 21s Century Housewife and The 21st Century Housewife’s Kitchen, Louanne of Louanne’s Kitchen, Mia of Bright Morning Star, and Peggy of Pantry Revisted thought that proper reverence should be paid to the fabulous, effortless, and laid back style that is quintessential to Ina Garten!
Members of Ina’s Garden will post twice a month on every first and third Thursday starting in May. The first Thursday will be a recipe we all bake together with the recipe posted on that host’s site. The third Thursday will be a themed post, where we give you the theme and you choose (and make!) an Ina recipe that you decide best fits that week’s theme. This allows room for more creativity, expression, and accessibility to seasonal foods, since we hope our members will be worldwide! How easy is that?
All the hosts and I have linked our experiences with the Orange Pound Cake in the link below. (It’s that Cookie Monster looking box after the posted recipe below.) If you have time, we’d love for you to make the pound cake and link your experience as well! The recipe for Ina’s Orange Pound Cake can be found on Mia’s blog. Also, since we’re starting off, if you have another one of Ina’s recipes you’ve made before and posted about, feel free to link it up on this week’s link up only. All the hosts are posting this link up box on their sites, so linking up to one host site will automatically link up on the other five host sites. This gives you the opportunity to share your blog with lots of new readers! Ina’s Orange Pound Cake link up will be open until May 3rd so you have loads of time to join in the orange-y cake-y goodness!
There is no posting requirement, so join us in Ina’s Garden whenever you can and feel free to copy and paste the badge at the top of this post to include on your blog and future Ina’s Garden posts! The six hosts of Ina’s Garden hope that this group will go hand-in-hand with Ina’s sense of entertaining, friends and fun. If you can’t squeeze this yummy cake in this time around, make sure to join us for the inaugural first Thursday recipe on May 5th, which will be hosted by me (yay!) and featuring Ina’s Peanut Butter and Jelly Bars! We’ll see you and your peanut butter and jelly bars on May 5th!
Ina Garten’s Peanut Butter & Jelly Bars (adapted from foodnetwork.com)
* 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 peanut butter (recommended: Skippy)
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 1/2 teaspoons kosher salt
* 1 1/2 cups (18 ounces) raspberry jam or other jam
* 2/3 cups salted peanuts, coarsely chopped
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.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. 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. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.