On Multitasking and Holiday Baking
December 19, 2008
My chief complaint with the iPhone is that it is entirely unconducive to cradling on your shoulder while you, say, make dinner and talk to your mom at the same time. It’s nothing like the receiver of the phone that used to hang in my family’s kitchen (rotary! oh, the horror when my friends came over!). That one was dumbell shaped and clunky, but my mom could cook an entire dinner with it pinched between her ear and shoulder, the curly cord stretching from the stove to the sink to the table and back again.
The iPhone? Not so much. On Sunday as I was cleaning up after yet another baking project, I called my mom. Before I could even get past the obligatory “What did you have for dinner?” question, the phone slipped out of it’s awkward position bewteen my cheek and clavicle, causing me to drop a (brand new) bottle of vanilla (extra large, extra expensive) on the counter, where it promptly shattered. Which is when I started cursing. Which is when I hung up the phone. Which is when I vowed that the holiday baking was OVER.
And all of which was just one day before I decided that I must make just one more holiday treat. Which is when I plunked two sticks of butter and a cup of peanut butter into a glass bowl, slid that bowl into the microwave, “cooked” it for four minutes (stopping midway through to stir), folded in a cloud of powdered sugar and a glug of bourbon (I told you: I’m out of vanilla), spread the thick mixture into in a lined pan and called it a day. Actually, I called it fudge. Peanut butter fudge, to be precise. And it’s so good—rich, sweet and dense—that one bite will make your eyes cross as it melts on your tongue. And it’s so easy that you could probably even make it while talking on your iPhone. Maybe.
Peanut Butter Fudge
Alton Brown via FoodNetwork.com
1 cup butter, plus more for greasing pan
1 cup peanut butter [I used all-natural]
1 teaspoon vanilla [I used bourbon]
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed [or parchment] paper. Place a second piece of waxed [or parchment] paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
[Dust with cocoa powder or drizzle with melted bittersweet chocolate, if desired.]