Fluffnutter Bars

The other day I had to buy marshmallow fluff for my niece. I remember when fluff was a staple in my cabinet but my daughter hasn't been asking for it for awhile. Its funny how you don't realize how your children's (or your own) taste evolve over time. I think all my son has been eating for lunch lately is tuna fish. (Why tuna fish? Why everyday?) I don't think my children will evolve away from desserts. Well, my daughter loved this dessert. Of course, my husband loved this dessert even more. It is gooey and soft.

Fluffernutter Bars
1/4 cup butter, melted
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
 1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 cup marshmallow fluff

Directions:
Preheat oven to 350 degrees F.
Spray a 8x8 baking pan with nonstick cooking spray. Set aside.
In a large bowl, combine the cooled butter with the peanut butter until well combined. 
Add the brown sugar and sugar with the peanut butter mixture.
add the egg and vanilla. Mix until combined.
Add the flour until just combined. 
Pour half of the batter into the prepared pan.
Gently fold in the marshmallow fluff into the other half of the batter.
Pour the rest of the batter on top of the other batter. 
Bake the dessert for 15 minutes or until the center is set but still soft.
Remove from oven and allow to cool completely.
Recipe adapted from Bakerita. 

One year ago........................I made Chinese Chicken Salad.
Two years ago......................I made Fresh Strawberry Jam.

Did you already know......................
-In 1917, Archibald Query created Marshmallow Fluff.
-Due to sugar shortage during WWI, Mr. Query closed his business.
-After the war, two partners Mr. Durkee and Mr. Mower purchased the recipe from Mr. Query and began producing Marshmallow Fluff.

Picked Beets

So, I received some beets in my CSA share. I love beets. My husband thanks I'm crazy. He believes I've influenced the kids since they like beets too. Well, my Dad came over and I told him I have another share of beets. He suggested that I should pickle them. Now, I thought it was a good idea. Since I try to be a good daughter, I let him sample my one can of pickled beets. Next thing I know, my Dad brought over bags (I mean bags) of beets. I'm unsure if there were any beets left in the store. I have bottled 10 jars of pickled beets for my Dad. When will this supply of beets end? If you like pickled beets, then you really need to make this recipe. It is very easy.

Pickled Beets
12 small beets, cleaned and stem trimmed
2 large shallots, peeled
1 Tbsp dried rosemary
2 tsp olive oil
1 cup apple cider vinegar
1 1/2 tsp salt
1/2 cup sugar
1 cup water

Directions:

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper.
3. Toss the beets with the shallots, rosemary, and olive oil.
4. Cover with parchment paper or tin foil.
5. Roast the beets for 30 minutes or until fork tender.
6. Remove from oven and allow to cool.
7. Once cooled, remove the skin from the beets and slice thin. 
8. Place the beets into a 1 quart Mason/Ball jar.
9. In a medium pot, boil the apple cider vinegar, salt, sugar, and water.
10. Pour the apple cider vinegar over the beets.
11. Tightly seal the jar and refrigerate at least 3 days before serving.

Recipe by Alton Brown.

One year ago.............................I made Monkey Tree Cake.
Two years ago...........................I made Tostadas with Chicken and Parsley.

Did you already know....................
-Beet greens are edible.
-In Victoria times, woman would use beet juice to dye their hair red.
-When beet juice is added to an alkali the solution will turn yellow.

Strawberry Fool with blueberries

This is one of the simplest desserts I have made. How could it not be? The dessert is blended fruit with sugar and whip cream. Yes, it is that simple. My family loved it. My children licked the bowl clean and then showed me. I told them it was so simple that they could make it next time. I will not be surprised if they do. Now, the recipe is suppose to be refrigerated for at least an hour. We didn't wait. How could I when the children knew I had made whip cream? I'll make it next time when they are at camp. Oh, this dessert is so light and smooth. If you lick the bowl, you won't be the only one.

Strawberry Fool
2 cups strawberries, sliced
1/2 cup sugar
2 tsp lemon juice
2 cups heavy cream
Additional sliced strawberries, whip cream, and blueberries for garnish

Directions:

1. In a blender, puree the strawberries, sugar, and lemon juice. 
2. Strain the mixture through a sieve to remove the seeds.
3. In a large bowl, whisk the heavy cream until stiff peaks form.
4. Remove 1/2 cup of the whip cream for garnish.
5. Fold the seedless strawberry mixture into the whip cream. 
6. Refrigerate for 1 hour to chill.
7. Garnish with the berries and whip cream before serving.

Recipe adapted from Katie Lee. 

One year ago....................................I made Nutella Rice Krispie Treats.
Two years ago..................................I made Chocolate Cookie Cutouts.

Did you already know.................
-A fruit fool is a classic English dessert.
-The classic version called for the fruit to be stewed before being mixed into a custard.
-Gooseberries were the tradition fruit used in a fool.

I hope you have a fantastic 4th of July!

R, W, and B Cupcakes

I wanted to try making a two color swirl on some cupcakes. The only cupcake wrappers I could find to match the theme were these amazing spider-man liners. My son thought it was awesome. I should have waited to make these cupcakes after my husband had turned on the air condition but it all taste the same. I did use some red, white, and blue jimmies in my white cupcake batter to add a splash more of color.

Red, White, and Blue Cupcakes
1 cup of red frosting
1 cup of blue frosting
12 cupcakes cooled

Directions:

1. Place the red frosting in a piping bag. Set aside.
2. Place the blue frosting into a different piping bag.
3. In a large freezer bag, place the red and blue piping bags angled with the tips at the same corner. 
4. Cut a hole larger enough to fit both tips through the freezer bag.
5. Bring the tips through the freezer bag hole to create one large piping bag.
6. Pipe the frosting onto the cupcakes.

One year ago.............................I made Strawberry Shortcake Whoppie Pies.
Two years ago...........................I made Bacon and Cheddar Scones.

Did you already know.......................
-On July 4th, 1776, the Continental Congress approved the final wording of the Declaration of Independence.
-In 1941, 4th of July was declared a national holiday.
-President Obama's oldest daughter Malia Obama was born on the 4th of July.

Condiments

We have been frequently visiting the beach. Sometimes we pack a lunch. I really didn't want to care any condiments with the beach chairs, towels, kids, etc. Also, the kids do not all like the same kind of sandwiches. Since my sister told me that she thought my idea was clear, I figured I may just make your life a little easier. I placed a selection of condiments in a zip lock bag. If you don't want to carry scissors or a knife, then  cut the tip off at home and fold it up and placed it into another zip lock bag. When I tried this technique, it didn't make a mess and stayed in the bag. The kids thought this was great since they got to squeeze their condiments onto their sandwiches. 

BLT for lunch!

Sometimes with children, they want to demonstrate the incorrect way to use the condiment bags.

My daughter didn't even realize what her brother was doing. I'm glad since it would have gotten a little messy.