It seems that musicals are becoming popular again with the success of movies such as Les Miserables and TV shows like Glee. This week I was pondering what my life would be like as a musical. Maybe it would be some type of mash-up between Chicago and Fosse—just without all the murders. But since I don’t have my own musical director or a set production crew, this exercise seemed limited to the afternoon wanderings of my mind. That is until I came up with the idea to create the musical soundtrack to my week by selecting 5 songs that I felt captured the comings and goings of my activities. So without further ado, I present the soundtrack to my week.
1. Monday: At the End of the Day, Les Miserables
2. Tuesday: Mister Cellophane, Chicago
3. Wednesday: Razzle Dazzle, Fosse
4. Thursday: A Spoonful of Sugar, Marry Poppins
5. Friday: I’ll Cover You, RENT
So where does baking fit into this post? Well since I’ve had a whirlwind of activity lately, I selected the easiest recipe that I could come up with for you! It’s only 4 ingredients, and if you’re efficient, the entire thing could be finished in 10 minutes. What on earth could be so simple? Peanut Butter fudge I tell you. I made this recipe when I was staying with Matt for the weekend and hid some of the extra in the freezer (since he has no self control when it comes to peanut butter). But shhhh… don’t tell him it’s there!
Peanut Butter Fudge
Adapted from Alton Brown
8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
Heather’s Helpful Hints
Measuring peanut butter can quickly turn into a gooey mess as you try to scrape everything out of the measuring cup without leaving anything behind. To make this process easier, spray your measuring cup with cooking spray before adding the peanut butter. Then when you’re finished, it should slide out of the cup with no mess at all!