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this blog today has been a bit of a challange.
There hasn’t been any internet at my house for about a day. So I hadn’t been able to post the blog last night. I went to bed hoping the connection would be back this morning. But rather that finding the informtion super-highway when I awoke, what I found was that the internet was still down, and now it was blowing a gale outside (literally- my lawn furniture is skittering across my deck at the worst bits!). So, dear readers, I pulled on my warmest hoodie, and took myself to work (!!) on the first day of my 5 day weekend.
I’d like a gold star please.
Today is National Peanut Butter and Jelly Day. I’m not a big fan of PB&J sandwiches, so I thought I would look for a differnet way to bring these ingredients to life/my tummy. What I found is many many recipies for peanut butter and jam/jelly cookies. Which makes perfect sense to me – the only thing that I don’t like about most peanut butter cookies is that they can be kind of dry, sticking to the top of your mouth. What you need is a little sweet jam to keep it moist. It’s so crazy it just might work. Time to get down to work.
Peanut Butter and Jelly Cookies
(my recipe is an adapatation of this recipe from Gourmet Magazine)
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup creamy peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup firmly packed brown sugar
1 large egg (or you can use egg replacer)
1/2 teaspoon vanilla
1/3 cup granulated sugar
3 tablespoons raspberry jam
Preheat oven to 375°F.
In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended.
The dough will be very soft- almost too soft to handle. Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart. Don’t squish then, they will melt to flatter on thier own. Bake in middle of oven 7-10 minutes (you want them to have slumped). Working quickly, with the back of a 1/4-teaspoon measuring spoon make an indentation about 3/4 inch in diameter in center of each cookie. Fill each indentation with slightly heaping spoonfull of jam and bake cookies 7-10 minutes more, or until golden. Transfer cookies to racks to cool.
PS- I also made this cake yesterday, which I’m pretty darn happy with. Happy Birthday Kristen!