Does PB&J really needs a makeover?
Some bloggers certainly think so. Hacks and tricks range from somewhat useful (check out Crystal Paine Freezer-Friendly Peanut Butter & Jelly Sandwiches) to unintentionally comical and controversial (who remembers Bev Weidner’s Peanut Butter Slices Recipe?)
Well, guess who is now brave enough to share her PB&J hack? This girl! No, I’m not kidding. I can’t believe it either. Let the merciless mockery ensue.
Lifehack is a clever technique, tip that is meant to simplify a task or make it more efficient. While my tip will not reduce the time needed to spread nut butter and jelly on a piece of bread, it will reduce your guilt over throwing away perfectly good crusts because of unexplained crust phobia that has consumed toddlers, kids and adults alike. Without further ado, I present to you the
- Arrange sliced bread on a clean surface.
2. Using a large cookie cutter or a knife cut off the crust.
3. Place the cut off pieces of bread on a baking sheet and place in a 300F oven for 15 minutes. After bread cools off, put chunks into the food processor and pulse until desired crumb size. Transfer to an air tight container (I use mason jars.) For optimal freshness, place in refrigerator for 1 month or in the freezer for 3 months.
4. Place crustless bread back into the bag, trai Ta-da, crusts are not going to waste anymore!
**Mini-tip #2: If you are planning to freeze the sandwiches, put peanut butter on both slices of bread. This will prevent jelly from turning bread into mushy mess.
***Mini-tip #3: Seal edges by flipping plastic cookie cutter upside down to seal the edges together.
****Correction and tip #4 from my eldest: “Mom, you can’t use PEANUT butter on my co-op sandwich. It can kill my teacher and hurt some of my friends. Use cashew butter, please.” Good point, kid, thank you.
So this long post can be summarized in 1 sentence. Don’t throw away the crusts, turn them into bread crumbs instead.