Barefoot Bloggers - Peanut Butter and Jelly Bars

I know. It's been a long time since there has been anything on this blog about food. The last food post was this one where I promised that I was going to make Ina's Peanut Butter and Jelly Bars.

And I did. And they were good......really good. And you should make them too!

I mean, really, is there anything better than peanut butter and jelly? Doesn't it immediately conjure up memories of your childhood? It does for me.

This is just a great little bar that I think actually got better on the second and third day. I liked them fresh out of the oven, but I loved them a few days later. They seemed a little more moist and the flavors just a little more blended.

As with most Ina recipe, this makes a ton of bars. A full sheet pan. Next time I'll halve it.

Peanut Butter and Jelly Bars

Barefoot Contessa

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions:

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Snow to Sand

The last seven days have been wild, crazy, fun, busy, and everything in between!

I was here last Sunday.

I left here this Sunday morning.

I know, right? From one corner of the continent to another......Vancouver to Naples.....snow to sand.

Last week there was a wedding and this week there was tennis. And reeeaaally good tennis. Players from all over the country converged on Naples to play in the Inter-Sectional tennis tournament. My friends were representing the Southern division in the 35 age group. They're much younger than me!! Oh....and much better! I'm hoping my tennis improved from just hanging around with them.

All these girls played big-babe college tennis. Some even played briefly on the pro circuit so when I say they were good.....trust me!

That's Jenny. She's the one I went to watch and cheer on. She played for Alabama. (I don't hold that against her!)

That's Renee. She played at a school in Florida, I think. Renee could stay out there all day. She's in great shape.

Her name is Taylor. She married a dude who's last name is Taylor. Yup. Her name is Taylor Taylor. I love that! She played at Virginia.

There were other spectators too. Like these sisters. Their mom played for another team that our (well not mine really, but....) team beat!

And this little punkin's mama played too. Have you ever?

Precious!

Anyhoo, I'm now sitting in the airport AGAIN, waiting for my flight home. I'm ready to go home, but I don't get to stay long.

Hubs and I are heading back to Florida to the 'rents for Thanksgiving. That will be a nice relaxing time and we get to take Raffie with us. Sorry, Carson!

Y'all have a great Thanksgiving week. Safe travels.

Bearfoot Bistro

We had an incredible dinner the other night at the Bearfoot Bistro in Whistler. Great food; friendly, professional service; and great ambience.

It started with a tour of the wine cellar. What a fabulous collection. About 20,000 bottles of yummy stuff like this 2003 Rothschild which I didn't order because it's not yet reached it's true potential.

Then there was a vertical of Petrus. See that one on the left? It's a 1970. I didn't order that one either because, well, my wallet hasn't reached it's true potential. It was $10,000.

While we were down there, we learned how to sabre a bottle of Champagne.

I've seen this done, but never done it myself. And I still haven't! I let hubs do it so I could take the pictures!

First, the bottle has to be cold. Then find the seam on the bottle. If you don't happen to have a sabre lying around (who doesn't?) use the back edge of a large chef's knife and run it smoothly along the seam of the bottle. In one swift motion, making sure to follow through, run the sabre right through the lip of the bottle.

Mr. B was so good at it I missed the picture. That's the bottle without the top.

And there's the top! I hope he doesn't think he needs to do this at home everytime we have some bubbly!

Then Donna ordered the Dover Sole which was fileted right at the table.

Just like Sylvester the Cat. I want to learn how to do that, too.

And THEN, this guy shows up to make ice cream. AT. THE. TABLE.

You heard me. Now this was cool. Start with some cream (obviously).

Add some liquid nitrogen. You know you have some in your pantry.

Stir like hell.

Keep stirring.

Dude. That's ice cream in there. Really smooth, delicious ice cream.

Num, num, num...

Mr. B loves him some ice cream.

I think he added every one of these toppings.

So if you're headed to Whistler for the Olympics, make your reservation at Bearfoot Bistro early. You'll thank me later.

Introducing Mr. and Mrs. James Lucas Gordon

CONGRATULATIONS!!!

Fun in Whistler

Hubs and I are in Whistler, British Columbia this weekend.

It's really beautiful here. I can't believe we haven't been here before.

We're here because of these two. They're tying the knot tonight, gettin hitched, jumping the broom.....well, you get the picture!

This is where we're staying and where the festivities will take place.

I didn't really expect there to be this much snow here already. The mountain is not even open yet, but since Mother Nature cooperated Whistler Mountain will be opening early this Saturday.

As you can see the slopes are ready (already have a 37" base) but no skiers yet. (A few rogue snowboarders right outside my front door, but I'm not turning them in! They're having too much fun.)

And Whistler Village is pretty deserted. That will definitely change in a few months when the Olympics start. Personally, I'm glad I'm here now! I don't like crowds.

We woke up this morning to about five inches of fresh powder and it's supposed to snow all day. Expecting another foot! So this handsome dude and I went for a walk. It was so quiet and calm. Really beautiful. For snow, that is.

Enjoy your weekend. I'll let you know if the bride or groom decide to make a run for it!

Barefoot Bloggers - Caramelized Butternut Squash

I don't know if this is technically a Barefoot Bloggers choice. Last week, we had the option of participating in "A Week With the Barefoot Contessa". There were five Ina recipes and we could choose any or all and blog about one each day during the week of Nov. 2-6. As you can see, I didn't get it done on time. And I've only made one of the five.....the squash. I plan on making two more and might actually get that accomplished today, since Mr. B is heading to Detroit to supervise the packing up of that house. Glad I don't have that job.

Anyhoo, back to the squash. Now, Ina taught me a long time ago that the only way to eat vegetables is to roast them. I've never been a veggie fan until I learned this method. I now love brussel sprouts, cauliflower, broccoli, turnips, etc., etc. Still don't like green beans, but that's not changing anytime soon!

I have to say that when I read this recipe, I was a little freaked out....6 tablespoons of butter and brown sugar? Eeeek!! Kickin healthy straight to the curb in a hurry, Ina. Since I always use only olive oil and salt and pepper I knew I wouldn't be going all in on this one but I wanted to salvage a little recipe integrity so I stuck with the olive oil, but buckled on the brown sugar and added about two tablespoons to only one squash (the recipe calls for 1/4 cup for two squash).

While I really liked the extra sweetness of the brown sugar, I don't think I'll make a habit of adding it. I just don't need the extra calories in my veggies.....I get those in plenty of other places! If I'm making this for a dinner party, sure, fatten up the guests, but just for hubs and myself, probably not!

The remaining recipes for this challenge were:

Peanut Butter and Jelly Bars - The Barefoot Contessa at Home, p. 170

Chicken Chili - The Barefoot Contessa Parties! p.232

French String Beans - Barefoot in Paris, p. 160

Roasted Potato Leek Soup - Back to Basics, p.63

I may make the Chicken Chili at some point but we've already talked about green beans, so those are out. I'm going to try to get the Leek Soup and PB&J bars done today and get those posted sometime this week.

On Wednesday, hubs and I are headed to Whistler, Canada with a couple of great friends who've FINALLY decided to tie the knot while we're there! I can't wait and will keep you posted on what I know will be a fabulous trip.

Meanwhile, here's the recipe for the squash:

Caramelized Butternut Squash

1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients:

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

I'm in love

We're doing a little construction project here at Casa Buker (the first of many actually, but more about those later). It's just a little repair/rejuvination of my closet which I'm pretty excited about and I promise updates when we get further along.

We are lucky enough to have a fabulous handyman that does most everything that needs done around here. His name is Anthony and he has the cutest shadow E.V.E.R.

This guy. That's Samson and he never leaves Anthony's heels! And I'm in cocker spaniel love with him.

Maybe because he reminds me so much of this guy. Kacee was my first dog as an adult and he was absolutely the best, sweetest, most precious dog. Sorry Raf. I love you to pieces and wouldn't trade you for anything, but you're a much bigger challenge than Kacee ever was!

Anyway, I make a trip out every day to scratch Samson's ears.

That is if I can get him away from Anthony long enough.

Thank goodness he can't climb ladders or he'd probably be up there pounding in roofing nails (or whatever it is they do up there.)

Be still my heart!

If you weren't pulling for the Yankees to win, blame George.

We spent last weekend in the Big Apple with some friends. We had a great time.....cheered for the brave souls that ran the marathon, went to see Wicked, and bellied up to the bar at PJ Clarke's Saturday to watch some football.

PJ Clarke's is a New York institution and the quintessential neighborhood bar. Perfect place for a beer (or several) and a killer burger.

But we all know that a bar is only as good as the bartender. Meet George. He's a true New Yorker (but for some insane reason is a Michigan fan.....his only strike) with a perfect Bronx accent and he's hilarious.

I think he's personally taking credit for the Yankees' turnaround after game one....or at least A-Rod's turnaround.

Seems George left work around 2am after Game 1 and was walking across town to a party with a girl friend and "two gay guys".

They're passing Central Park on their way toward Columbus Circle when George notices a guy and girl walking toward them and thinks the guy looks really familiar. As they get closer he taps the guy on the shoulder and says "A-Rod?"

Yup. So A-Rod shakes his hand and just keeps walking. George is gushing like a 12-year old girl at a Jonas Brothers concert because he just shook A-ROD's HAND when the two gay guys say, "I don't know who the heck that guy was, but honey that was Kate Hudson with him."

We sat in PJ Clarke's for about three hours and heard George tell that story to everyone that walked in. He's yet to wash that hand and is sure A-Rod's batting slump ended because of that hand shake!

So if you're in New York, stop by PJ Clarke's on 55th and Third (I think that's the cross street) and tell him I said hi and congrats to his Yankees.