These peanut butter jelly bars are the ultimate throwback to two favorite things from childhood, peanut butter cookies and peanut butter & jelly sandwiches. These bars will be one of the most amazing creations to come out of your kitchen and are so easy to prepare. Be warned, they are very rich but won’t last long!
With nearly two decades of food industry experience, Amy Hatwig brings a wealth of professionalism, diverse expertise, and lasting partnerships to any position in food development. After completing her degree in Pastry and Baking at the California Culinary Academy and finishing further studies at Napa’s Culinary Institute of America, Amy has honed a broad range of food industry skills: recipe development, food styling, non-traditional ingredient baking, food preparation, French pastry-making, wedding cake decoration, and business consulting, to name a few.
After sharpening her French pastry skills under the watchful eye of French-trained pastry chef Sarah Lambert at Mill Valley’s Patisserie Lambert, Amy branched out and founded AmyCakes, a successful wedding cake business. After four years helming AmyCakes, she moved on to Paula LeDuc Fine Catering, where she served as executive pastry chef and had the honor of working alongside culinary rock starts Daniel Boulud, Alice Waters, Bradley Ogden, and Thomas Keller.
Amy’s consulting roles have incorporated partnerships with Beautiful! and Oakland bakery Bakesale Betty. Partnering with Beautiful!, Amy worked with non-traditional ingredients and sweeteners, developing formulas and calculating food costs for the start-up business. During her time consulting for Bakesale Betty, Amy advised on the store’s original business plan, and continues to develop recipes and treats both sweet and savory for the wildly successful bakery; she also paired up with culinary powerhouse Williams-Sonoma to launch a Bakesale Betty cookbook and product line.
Amy is a consultant for Meyer Corporation, where she advises on bakeware and recipe development; she also continues to cook and style food for clients such as Sunset Magazine, Target Corp, and Kikkoman.
Articles & Recipes by Amy Hatwig
Creating spook-tacular treats for Halloween is easy with the Cake Boss Ghost Cakelette Pan. Decorate your individual mini cakes with buttercream frosting, royal icing, powdered sugar, or any other way you like. They're so cute, it's scary!
Oatmeal cookies are always a crowd pleaser and a family favorite. It’s one of the most popular cookies next to the classic chocolate chip. Experiment with different nuts and dried fruits: pecans, pistachios, almonds, chopped dates, dried cranberries, etc. You can’t go wrong whichever way you go.
The double chocolate chip cookie is a cookie for chocolate lovers. The perfect way to end a long work week is with a rich, decadent double chocolate cookie and an ice cold glass of milk. There is no better way to unwind from a hectic week and start your relaxing weekend.
Stone fruit season is here! Whether you top your cobbler with pie crust, batter, biscuits or dumplings; you will always end up with a fresh, juicy, perfect cobbler with this recipe. The addition of lemon, cinnamon and nutmeg enhances the ripe peach flavor.
These ginger molasses cookies are highly addictive. Sugar coated with rich spicy flavor and a soft and chewy texture make these cookies hard to resist. For added crunch roll the cookies in Turbinado sugar instead of granulated sugar.
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