Cooking With Amanda

Monday, September 28, 2015

Peanut Butter & Jelly Fudge

There's a huge debate in my family. Or should I call it the great divide. And it all centers on how to properly make a peanut butter and jelly sandwich.

Here are the main points:

Thin peanut butter, thin jelly

Thin peanut butter, thick jelly

Thick peanut butter, thick jelly

Of course, then there is my husband who is thin peanut butter and NO jelly. (But he doesn't count in this because, duh, who doesn't like jelly?)

I'm sure you can all guess where I stand? I'm option 3, thick and thick. The more the better. Oozing out of the sandwich is preferred, both the peanut butter and the jelly. And if you can make it crunchy peanut butter, I'm in heaven.

My oldest daughter likes her peanut butter thin, with about half a jar of jelly. No joke. It's almost a little TOO much (did I just say that??).

And my youngest girls and son like thin on everything. The thinner the better. As for the jelly, put it on, but makes sure it doesn't ooze out. Really, they just like a small smear that is barely there.

I've been wanting to make a peanut butter & jelly fudge for some time now. But my fear was, what if nobody likes the way I make it? Then I'm stuck eating it all myself (okay, that's not a real problem, I kid!).

Here was my solution: while spreading on the jelly, I kept it real thin on the sides of the fudge, and much thicker near the center. You can swirl it in more too, so that it runs throughout the whole pan of fudge from top to bottom, side to side. But I kinda like the glop in the center, reminded me of my favorite sandwich.

I also used half crunchy peanut butter and half creamy. So in every bite, you had a little bit of crunch. Seriously, it was perfect. I only wish I had made the whole pan my way so I didn't have to share!

How do YOU like your peanut butter and jelly sandwiches??

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Peanut Butter & Jelly Fudge Recipe

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Ingredients

1 jar marshmallow cream
1 11 ounce package white chocolate chips
3/4 cup creamy peanut butter
1/4 cup crunchy peanut butter
3/4 cup unsalted butter
2 1/2 cups granulated sugar
pinch of kosher salt
1 cup heavy whipping cream
3/4 cup strawberry preserves, or your favorite jam

Directions

Line an 8-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.
In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.

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Baked Parsnip Chips

Do you like the colorful root vegetables abundant in the fall and winter months? I enjoy the colors; quite a change from the vibrant colors of summer produce, but a bit of variety makes me appreciate the change of seasons even more. My favorite to look at are turnips. They start off as a beautiful shade of purple, sometimes pink, and change to white. The green tops add even more color!
One of my favorite root veggies to serve and actually eat are parsnips. Resembling carrots, I feel like they're the least daunting of all the fall and winter root vegetables.

Sometimes I'm at a loss for good tasting ways to use those root veggies. Slicing and eating them raw isn't always a lot of fun, and my guests might tire of it quickly unless the dip I serve with them is pretty out-of-this-world.

The most delicious way I've found to serve parsnips is to bake them like you see here. Baked parsnip chips are good even by themselves and their curled edges make good scoops for dip. These are a welcome change from potato chips with a little different flavor.

When these parsnip slices bake, I think they have a slight floral aroma. My other half says they smell like parsley. Their flavor is very subtle, reminding me of a potato and I smell the faint fragrance of a carrot when I slice them. I leave the skin on when I make baked parsnip chips but if you eat them raw and leave the skin on, the taste is a little on the bitter side.

I like to bake a batch of these before we sit down to watch a game while I cook some wings on the stove and check on the brats simmering away in the slow cooker. The baked parsnip chips are something I personally enjoy snacking on and they're a really great beginning to a meal.

Are you ready to give these chips a try?

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Baked Parsnip Chips Recipe

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Ingredients

3 parsnips, washed with the skin left on
olive oil
salt, or garlic salt
black pepper

Directions

Preheat oven to 350° F.
Slice parsnips about 1/8-inch thick. You'll want each of the slices to be the same thickness. I like to use my slicing attachment on my food processor to do this.
Place sliced parsnips in a large bowl.
Drizzle olive oil over slices and toss to coat evenly.
Sprinkle on salt and pepper then toss again.
Lay slices in a single layer on two baking sheets lined with a silicone mat. Do not overlap.
Bake for 15 minutes then remove the pan from the oven and flip the slices over.
Continue to bake for another 15 minutes then check every 5 minutes to see if they are done.
Edges will curl and the center will be firm, not soft.
Remove from the oven.
Let the chips cool before serving.

Notes

Total baking time will vary depending on the thickness and diameter of your parsnip. Slices smaller in diameter may finish sooner than the larger slices.