Meanwhile, back in the kitchen, I am still in the gentle clutches of Jiffy Mixes. As a matter of fact, I just received the free cookbook from them that I had requested at their website. It’s the cutest thing, and I know I will be trying many of the recipes. So yesterday, on a Jiffy Mix roll, so to speak, I baked Peanut Butter Fudge Brownies, using their Fudge Brownie Mix. They are amazingly good–light, moist, and fudgy, like a brownie peanut butter cup. Here is the recipe:
Peanut Butter Fudge Brownies
1 package JIFFY Fudge Brownie Mix
3 tablespoons crunchy peanut butter
2 tablespoons water
Preheat oven to 350 degrees. Grease a 9 x 5″ loaf pan.
Combine ingredients and mix well. Pour into prepared pan. Bake for 25 to 30 minutes.
Peanut Butter Glaze
In a small, microwavable bowl, melt one teaspoon of butter with one teaspoon peanut butter. Take from microwave and add a 1/2 cup of confectioners sugar. Then mix in two teaspoons of milk or cream, and beat until smooth. Pour and spread over the still warm brownies. It will cool to a shiny glaze.
Note: You’ll notice that you can’t see much of the brownies in the above shot. That’s because I fell into a food styling black hole, and am glad to be alive. I baked the brownies in a little English clay ceramic pie plate, and when I took them out of the oven, it all looked a bit boring. Also, I liked the idea of dressing the brownies up a bit with an easy peanut butter glaze. No sooner had I spread the glaze than I realized that the pan of glazed brownies looked like a beige blob–not easily photographable for someone of my skills! So I had a bright idea. Sieve some cocoa powder on top! As I was sieving, I saw the brownies turn from merely being blah, to looking like a pit of quicksand. Nothing for it but to decorate with brown-eyed Susans, and show as little as possible in the photo! So the Peanut Butter Fudge Brownies will be best baked in the indicated pan, glazed, and then no funny business with cocoa powder!
Friend Susan gave me these beets. Aren’t they gorgeous? I cut the stems off, leaving only an inch of stem, and boiled them for about 45 minutes until they could be pierced with a sharp knife. Then I rinsed them under cold water and slipped off their skins. Then sliced them and cooked them in a bit of butter and salt and pepper. Oh, yum.
Hope your week is a good one. Namaste. Fran