Friday, September 4, 2009

peanut….peanut butter (and jelly)

well, actually – no jelly, but that song came to mind anyway…(don’t tell me you dont know the peanut butter and jelly song!)

I was craving something sweet, peanut-buttery, and simple to make, and once again one of my favorite bloggers came to the rescue again!  if you haven’t already checked out the pioneer woman’s tasty kitchen yet – you are missing out!

Magic Peanut Butter Cookies!  Three ingredients (1 c peanut butter, 1 c sugar, and an egg), 10 minutes, and a little hope [i was kind of skeptical that this would actually work] SONY DSC

They turned into delicious cookies…


And after a couple each for joel and I, they promptly got packaged up and taken over to our neighbors as a thank you for the plums.


Thursday, September 3, 2009

summer plums

One of our neighbors gives us a bunch of fresh plums right from their tree every summer.  We always eat a couple of them, but never seem to make it through the bag before the [nasty] fruit flies seem to get them….soooooooooo this year I decided to try turn them into a jam (emphasis on try). 


I loosely followed this recipe, here are a few of the modifications I made:

I didn’t peel the plums.  This was MY BIGGEST MISTAKE!  The peel is the worst part of the plum, and gives the jam a slightly bitter taste (but maybe that is just my initial opinion base on using it as an ice cream topping…we’ll see what I think after putting it on something else).  I just cut them into halves/quarters, threw them into a food processor, and dumped them into the pot.


I didn’t use pectin (we’ll see how much they firm up…it might be worth running to the store to pick some up next time), and I think I didn’t use quite as much sugar as the recipe calls for, but again – I loosely followed the recipe, which means (don’t tell Joel this part) that I don’t really measure things.  The only ingredients were plums, lemon juice, cinnamon, and sugar.


When I canned this (and when I can blackberry jam), I didn’t boil the jars after putting the jam in them.  I put the lid on, turn the jar upside down for about 5 minutes, and then flip upright to cool – and wait to hear the sealing POP (normally 5-10 minutes after flipping right side up). 


Served over [very melted] ice-cream….