One kind of treat I never had as a child was a fluffernutter. I had no idea it even existed until I was an adult. It’s a sandwich made with peanut butter and marshmallow fluff usually served on white bread. There exists ice cream flavorings specifically called fluffernutter, but they’re not generally available for home chefs. No worries. Individual peanut butter and marshmallow flavorings are easy to obtain. I’ll make little “sandwich bites” of peanut butter and marshmallow mix-ins as an extra bonus.
Tuesday, March 1, 2016
Ben Mims, Food Editor at Saveur magazine, created a "better than a macaroon bar" cookie recipe that I modified to be low carb. These babies are loaded with fat and very satisfying. He explains how he came up with this unique treat:
The idea to make a pure-coconut bar cookie originally came from attempting to develop a blondie recipe that used no butter or egg yolks and was, thus, completely white. I knew that using coconut oil and coconut flour would help keep the austere color, and egg whites would add the tender-but-chewy quality I love in regular blondies. The end result is this macaroon but in bar form—a ridiculous roundabout way to create a dish that, well, already existed.
But the coconut flavor was powerful, the texture chewy and dense in the good way, and the brownie pan added wonderful crisp edges. These cookies are a definite improvement on regular macaroons, so much so that when I get a macaroon craving, this is recipe I dig up.