Peanut Butter and Jelly Pie Bars

I've been debating whether or not to post this recipe, because the number of steps are a little high-maintenance, and might be a deterrent for many of my busy friends and family. But I am here to tell you, friends and neighbors-it's completely worth it. I've made Ina Garten's peanut butter and jelly bars, and while they are quite delicious-these are a completely different level. And I can tell you that as an expert, because I have hidden them from my family and eaten the entire pan myself. The crust is a basic pie crust, pressed into the pan; you will be severely tempted to eat the peanut butter filling with a spoon; and the streusel on top has a perfect taste of cinnamon. 


Peanut Butter and Jelly Pie Bars
Makes 12 large bars, or 1 very large bar eaten with a fork from the pan over 3 days.
Source: browneyedbaker.com, who got it from the second Baked Cookbook

For the Pastry Dough:
1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch cubes
1 egg

For the Peanut Butter Filling:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup chunky peanut butter
1¾ cups powdered sugar
½ teaspoon vanilla extract

For the Crumb Topping:
¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1/3 cup dark brown sugar (I used light brown sugar and have so far not been struck down)
2/3 cup traditional rolled oats
6 tablespoons cold unsalted butter, cut into ½-inch pieces

For Assembly:
2 cups jelly or preserves

1. Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan.  Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together.

2. Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes.

3. Preheat the oven to 375 degrees F.

4. Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.

5. Reduce the oven temperature to 325 degrees F.

6. Make the Peanut Butter Filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the cooled crust and, using an offset spatula, spread it into an even layer. Put the pan in the refrigerator to chill while you prepare the crumb topping.

7. Make the Crumb Topping: In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.

8. Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form. (I did this step with a pastry cutter since I didn't want to wash my mixing bowl due to extreme laziness; you could probably also use your fingers to rub and mix the butter in)

9. Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly.

10. Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.

11. Transfer the pan to a wire rack to cool completely, then cut the bars and serve.

A few things going on at our house:

• Owen is, at long last, A Pet Owner

We have had a ton of fun with "Guinea" the guinea pig, and she has proved to be quite resilient by surviving more than a couple near-death encounters with Little Carson David.

• Last night I had a for-real Dream Within a Dream where it was Incepted into my mind that if I did not renew my van registration (which may have been due in September), I was going to get a ticket for $500. I decided to go ahead and renew it today.

• And here are a few of my favorite photos from my sister's wedding last month:

Coming out of the Draper, UT LDS Temple

My Baby Sister

My own Baby Girl...

Who will be The Bride before I know it...

And who will be getting her own Baby Sister
(Me in my hugeness at only halfway)

The Kidlets

Fluffs (Chocolate Covered Homemade Marshmallows)

In the fall of 1999, I was employed for a short time at Mrs. Cavanaugh's Chocolates store before I was fired for insubordination (ironically, not for eating approximately 1.5 lbs. of chocolate a night along with my coworker). It was a highly destinal (this is a word I just invented-you are free to use it) employment, causing me to become severely addicted to gourmet chocolate-which happens to be quite costly, and not at all figure-flattering.
Of the highly delicious chocolates to be had, one of my favorites was the Chocolate Fluff, or a double-dipped version- a Flip. The marshmallow inside was nothing like the marshmallows from the grocery store-it was fluffy, creamy, and moist.
I've always wanted to try homemade marshmallows, but I once read a recipe review where the cook said mixing the marshmallow cream caused to mixer to burn out-so I've been a little nervous. Most recipes call for beating the mixture for 20+ minutes, but the cinchy recipe I found has you mix for only 5, and it turned out great. Since the recipe sounds complicated by just reading it, and some of you may not have worked with gelatin before, I thought I would post some photos along with the instructions. It really is easy and uncomplicated-and the marshmallows really are 100 times better!


Fluffs
Serves 20-40, depending on the size you cut
Source: adapted from Baked-New Frontiers in Baking


2 1/2 teaspoons powdered gelatin (a little less than 2 packets)
2 cups sugar
1 cup light corn syrup, divided
2 tsp. vanilla extract (I was worried the vanilla would discolor the marshmallows, but it doesn't.)
1/8 tsp. salt
1/2 cup powdered sugar, plus more for dusting


1 lb. chocolate-milk, semi-sweet, or dark (I don't think chocolate chips would work as well in this recipe as baking chocolate-the added wax would make a more crunchy bite)


Optional toppings: toasted coconut, crushed candy cane, chopped nuts, coarse salt


Directions:
Grease a 9x13 inch pan with vegetable shortening. In a small glass or metal bowl, pour 1/2 cup water, and sprinkle with the gelatin. Let the gelatin soften 10 minutes.

In a mixing bowl, pour in 1/2 cup of the corn syrup.

On your stovetop, set up two saucepans. In a small saucepan, fill half way with water, and heat over medium low heat. You want to get the water hot, but not boiling. In a medium saucepan, gently stir together the sugar, 1/2 cup of the corn syrup, and 1/2 cup of water. Put the the saucepan over medium-high heat and clip a candy thermometer to the side. You 'll heat this to soft-ball stage, 235-240 degrees. It will take a while-around 10 or 15 minutes. You don't need to stir it.

After your gelatin has softened for 10 minutes, place the bowl over/inside of the pan of hot water. Stir with a spatula as the gelatin melts to a smooth consistency.

 When the gelatin is smooth, pour it into the mixing bowl with the corn syrup. Turn on the mixer to a low speed, and keep it going while you wait for your sugar mixture to reach soft ball stage.


When your sugar mixture reaches 235-240 degrees, remove from the heat and take out your candy thermometer. Turn the mixer up to to medium speed for one minute, then slowly pour the hot sugar into the bowl. When all of the sugar mixture has been added, turn the mixer up to medium-high and beat for about 5 minutes. (I started mine out at a 5 speed in my kitchenaid, and I probably should have set it on speed 7-mine took a couple minutes longer than 5) The marshmallow mixture will turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.

The mixture will turn from this.....

To this.

Working quickly, pour the marshmallow into the prepared pan. Sprinkle with powdered sugar and let sit for 6 hours, or overnight.

After setting up overnight.

Another situation I discovered this morning: the kids had  begged and begged to have a "camp out" in our  extremely unpleasant basement-I had given it 2 hours, tops, but they slept the entire night like this.

Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one giant piece) out of the pan and onto a flat surface lightly dusted with powdered sugar.

Cut the marshmallows into desired sizes. If you just want some delicious plain marshmallows for hot chocolate or snacking, you'll want to roll the cut squares in some powdered sugar. They keep for a week in an air-tight container.

Owen made smaller squares, since he likes to cut things.

To coat in chocolate:
Prepare your toppings, if using.
Lay sheets of waxed paper over two baking sheets.
Chop the chocolate into chunks and heat on the stovetop over medium-low heat until melted and smooth. Remove from heat and let cool slightly.You will notice my fluffs are not a picture of beauty. They are a little lumpy, and this is due to the fact I don't know what I'm doing. But here's what I did: Drop the marshmallows one at a time into the pan; use a spatula to cover the marshmallow in chocolate; lift the marshmallow out with a couple of forks, and place on the baking sheet. Immediately sprinkle with toppings. They will take a few hours to set up, depending on the temperature of your room.

Toasted coconut topping

Sweet Potato Meringue Pie

I made this pie for the first time last year, when I saw it posted on one of my very favorite food blogs abountifulkitchen.com. Josh and the children detest sweet potatoes, due to the fact they are abnormal people-and will not touch this pie. Therefore, I take it upon myself to eat it all-and luckily, sweet potatoes are extremely healthful. If you and your family happen to be normal people, you will really enjoy this mix of flavors-it's a great alternative to pumpkin pie if you're looking for something a little different.

Sweet Potato Meringue Pie

CRUST
1 cup (4 ounces) pecan halves
9 whole graham crackers, broken
4 teaspoons minced fresh ginger (I used only 2 tsp. because I'm not a huge fan of ginger)
2 tablespoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

FILLING AND TOPPING
Four 8-ounce sweet potatoes
1/2 cup dark brown sugar
3 large eggs
1/2 cup heavy cream
1 cup granulated sugar
1/3 cup water
3 large egg whites
Pinch of salt
1 teaspoon pure vanilla extract

MAKE THE CRUST

Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely.
In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form. Add the butter and process until incorporated. Press the crumbs evenly into a 9 or 10-inch pie plate. Bake the crust for about 25 minutes, until lightly browned and fragrant. Using a rubber spatula, press down the crust and let cool completely. Wipe out the processor.

FILLING AND TOPPING

Place potatoes in pot cover with water. Boil sweet potatoes until soft, about 30-40 minutes. Peel and let cool. You should have about 2 1/4 cups.
Transfer the sweet potato to the food processor and puree until smooth. Add the brown sugar and eggs; process until blended. Add the heavy cream and process again, just until incorporated. Pour the filling into the crust and bake for about 50 minutes, until set and the top looks dry; cover the crust edges with foil if they darken. Let the pie cool completely. Preheat the broiler.
In a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over high heat without stirring until a candy thermometer inserted in the syrup registers 240°, about 5 minutes. Meanwhile, in the bowl of a standing mixer fitted with the whisk, beat the egg whites with the salt until soft peaks form. With the machine on, carefully drizzle in the hot syrup and beat at high speed until the whites are stiff, glossy and warm to the touch, about 5 minutes. Beat in the vanilla.
Mound the meringue over the sweet potato filling, swirling it decoratively. Broil the pie 4 to 6 inches from the heat for about 30 seconds, until the meringue is lightly browned. Cut the pie into wedges and serve.

If you're in need of some ideas for Thanksgiving dishes, here are some links to the recipes my family and I will be making this year (*all photos are from the original blog/website):

Kate's Turkey from Our Best Bites blog

Ina's Sausage and Herb Stuffing

Emeril's Boston Bibb Salad with Roasted Squash, Pecans, Bleu Cheese and Warm Bacon Vinaigrette

I will tell you- this photo is a little strange, and does no justice to the deliciousness of this salad-I crave it all year long!

Ruth's Chris Sweet Potato Casserole

The Pioneer Woman's Mashed Potatoes

Emeril's Chocolate Cream Pie

Honey-Pecan Pumpkin Pie  from epicurious


The Pioneer Woman's Pecan Pie

Happy Thanksgiving to you, Friends-and in the wise words of Paula Deen, "Let's gain some WEIGHT this weekend!"

Some Recent Exciting Developments in the Hansen Household

If you have known myself or my children (and by "children" I am here referring to Owen and Carson) for more than 5 minutes, you would assume we have had some "concerns" about the gender of our baby due in May. Strangely, Josh did not feel spending $75 on a visit to Fetal Fotos for an early elective gender scan was worthy of a household expense. So, with the help of my friend Jill (who took my payments, preventing me from spending the money at the gas station) I very painstakingly saved up $50 over several months for the slightly-ghetto Fetal Studio in the mall-where a Lithuanian obstetrician now serving as a Utah-mall-ultrasound tech gave us the news:

IT'S A GIRL!!! 

I will tell you I have never been more happy to *not* see something in my life.

We celebrated that night with dinner out to the Olive Garden (which Owen likes, since "dey bwing you a wahwet (wallet) wif candy inside") and a pink balloon party for the kids-where they showed far more excitement for the balloons than they did over the fact they are having a baby sister.

You may find it strange that Dylan is wearing a tiny night shirt, while Owen is still wearing his coat. This is simply evidence of how quickly Dylan feels the need to change her clothes the moment upon entering the house.

And in other exciting news: My Hot Sister and her Hot Boyfriend are getting married next month!

For those of you who, like me are: a.) a voyeur and b.) a giant fan of all things "wedding", here are a few of my favorites of their engagement photos:

Apple Pie with Walnut Streusel

 

It's officially The Holiday Season, friends. A time when I can publicly indulge and pretend I'm not that big of a pig all year round. It is also the season for pies, and this is my most favorite apple pie. I found the recipe during our first year of marriage-when I was a beginning foodie and would spend my time at work (a secretary for my dad's office) reading recipes on the internet, and have since made it every year.

Apple Pie with Walnut Streusel
Serves 8 generously


9 inch pie crust, storebought or this Martha Stewart recipe is what I use


For the topping:
4 Tbl. butter, softened
4 Tbl. firmly packed brown sugar
4 Tbl. all-purpose flour
1/2 cup chopped walnuts


For the filling:
3 pounds (about 6 medium) apples (I like Granny Smith)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 Tbl. flour
1 Tbl. lemon juice
3/4 tsp. cinnamon


Prepare the pie crust and lay it in your pie plate. 
For the topping:
In a small bowl with your fingertips blend the butter, brown sugar, and flour until smooth and blend in  the nuts. Chill topping in the refrigerator until ready to use.


For the filling:
Peel and core apples. Cut apples into 1/2 inch wedges and in a bowl toss with remaining ingredients to coat.


To assemble and bake:
Preheat oven to 350 degrees.
Spoon filling into shell (don't put the streusel on yet!) and bake for 1 hour and remove from oven. Crumble topping evenly over pie, and bake an additional 30 minutes. (Do not at this time leave your house to deliver children to playdates and gymnastics class. My pie is a little more browned than usual for this reason.)


Serve with whipped cream or ice cream.


As readers of my blog, I'm afraid you are obligated to view pictures of my children in their halloween costumes:

Dorothy

Dorothy after having a bit of a skip through the poppies

                                                                                 

Batman

How 'bout like this, mom?

Robin the Sidekick

If you would like to criticize the quality of the mask-drawing, I invite you to come give it a try on this boy.

As hard as I tried to get a good "buddy" picture...

Unfortunately, there was a dead bird in the bush. And as all mothers of boy's know: there is no competing with a dead bird.