Sunday, February 12, 2012

Peanut Butter and Jelly Bars

I'm alive!!

Well, kinda. If you consider being the most busy you have ever been in your life "alive" then yes, I qualify.

It has been a long time since I have posted. Too long I'm afraid. Along with my usual class and work schedule I have recently started an "internship"-type gig where I do real-life signing with real-life people!

I know, crazy right?! You spend all this time learning sign language and practicing these mock situations with your fellow peers who pretend to be deaf for so long that you kind of forget that the whole reason you are even in the program is to interpret for living and breathing deaf people!

It has been something else. Let me tell yah. I have been tirelessly adjusting to the new craziness that is my life that my lovely little hobby that is Dame Good Eats has been neglected.

I must say, I have missed the excuse to be creepy and take pictures of everything I eat and make...I also miss the excuse to try to come up with the most outlandish kind of dishes in the hopes that maybe, just maybe they will be successful.

I kinda miss you all :(

I have set a goal for myself this quarter to allow myself more "me" time and more time to enjoy the things I like to do with my "free" time. Well, I no longer have this "free" time (I think it's a myth) but I decided I need to make some...even if just a teensy bit...I miss reading novels, cooking and blogging about my obsession with food.

We shall see how this transpires eh?

I have like 10 billion recipes from months ago just patiently waiting for me to post them. So stay tuned!

Ps...did anyone eat themselves into a 2-day food coma on Super Bowl Sunday because there were too many different types of dip and dip is one thing that forces you to throw all other cares out the window? No?...yeah me neither :/

Peanut Butter and Jelly Bars

2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp vanilla
3 eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 cups (18 ounces) strawberry 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.

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