3.15.17
Everyone can blame me for the snow days up north this week. I take full responsibility. You’re welcome. I grew up for the first part of my childhood in Ohio, but the second chunk of childhood in Florida. Context clues = no Florida snow days. I feel like life is giving me a bit of a gift, making up for lost time. I spent the past few days baking, relaxing, getting some much needed sleep, and enjoying the finale of The Bachelor and immersing myself in The Crown on Netflix (everyone is so good on that show, I can’t handle it). Other than Phil being out of the country for work which is a huge bummer, I’ve been almost giddy at the fact that I had a full day off, nowhere to be, nothing required of me. It’s the first time in two months really I’ve felt truly relaxed. The other recent snow day was a treat, but this is the first time I’ve felt able to breathe without a slight weight of responsibility. I felt like a kid again, and there are few things more kid friendly than a Fluffernutter Sandwich…..or in this case, parfait.
Not familiar? Google it. They look exactly like the kind of sandwich a kid would make up. Peanut butter and marshmallow fluff, either on toasted or untoasted bread. I’d prefer toasted bread, please.
When I brought these into work my boss looked at me and said “How do you even come up with this? What, do you just wake up and come up with this idea?” Uh, yeah…..kinda…..I do. I saw this sandwich somewhere among the internet and thought about how I could take the concept somewhere else. And once a parfait came to mind I thought, what about the toasted bread for the sandwich? That’s where the brown butter sugar cookies come in. Like the essence of being grilled I felt the earthy nuttiness of the cookies were a good substitute.
And despite the pictures, as described in the actual recipe below I’d add another layer of peanut butter mousse. I had a lot of peanut butter mousse left over, which I just spooned into glasses and pawned off on coworkers. This recipe also bakes plenty of cookies, so the layers of crumbled cookie should be plentiful. I was hesitant at first because I didn’t want to run out, but with this recipe, not an issue in the least.
I can’t shirk off responsibilities forever, but on a snow day I can still eat like a kid while the sleet pours down outside.
Fluffernutter Parfaits
Ingredients
For the Brown Butter Sugar Cookies
- 2 3/4 cups AP flour
- 1 cup browned butter, brought to room temperature
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla extract
For the Peanut Butter Mousse
- 2 cups heavy cream
- 1 cup smooth peanut butter
- 1/4 cup sugar
For the Marshmallow Fluff
- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tarter
- pinch of salt
Instructions
For the Cookies
- First brown the butter, in a medium-large skillet over medium heat melt 1 cup butter. Use a wooden spoon to move butter around skillet to evenly melt
- It will foam, do not stir, but swirl the pan now and then so it browns evenly
- Once brown bits begin to be visible in the bottom of the pan and a nutty smell arises from the butter, immediately remove from heat, allow to sit in the pan for about two minutes before pouring into a heat proof container, the butter will continue to get a little darker after removed from heat
- Allow to cool and solidify to a point of softened butter
- Once ready to be used, preheat oven to 350
- Whisk together flour, baking powder and salt in a medium bowl, set aside
- Cream browned butter and sugar together in stand up mixer with paddle attachment
- Add in vanilla, then eggs, one at a time, making sure each is combined before adding next
- Scrape down the sides of the bowl and on low speed add in dry ingredients
- Once combined roll dough in about 1 inch balls and place on lined baking sheet
- Use the bottom of a glass and flatten out cookies
- Bake for 8-10 minutes, until edges only slightly brown
- Remove from oven and cool for 10 minutes on sheet before transferring to wire rack to cool completely
For the Peanut Butter Mousse
- Beat heavy cream in mixer with whisk attachment until soft peaks form, about 4 minutes
- Add in peanut butter and continue to beat another 2 minutes
- Slowly stream in sugar and beat until stiff peaks form, set mousse aside
For the Marshmallow Fluff
- Bring a large pot, filled with about 1-2″ of water, to a simmer
- In the bowl of your stand up mixer, whisk together all your frosting ingredients
- Place bowl over simmering water and whisk constantly, until sugar is dissolved and egg whites reach around 120 degrees
- Remove bowl from water and with a whisk attachment on your mixer, beat about 5 minutes until firm peaks form
To Assemble
- Take about half your cookies and place in ziplock bag, break up with rolling pin to create crumbs, but not so much it becomes dust
- Pour mousse and fluff into two separate piping bags
- Pipe a layer of peanut butter mousse, the generously sprinkle cookie crumbs over mousse, then pipe marshmallow, cookie crumbs, and repeat layers once more until marshmallow is on top, sprinkle a few crumbs on top of marshmallow, then place whole cookie into top
- Enjoy immediately, or refrigerate for a few days, they hold well
P.S.
*When browning butter, I find it always better to remove from heat a little before you think you should, since it can burn so quickly. As soon as brown bits begin to form remove from heat, it will not be too early.
Adapted from ABC The Chew
