Thursday, April 3, 2014

PB&J Cake

The rain pounds down around us all day long, gushing from the gutters, collecting in mini ponds where the sidewalks crack and dip, flattening our hair, splashing up around our speeding tires, and just like that, it's Spring.

It means good things are coming, yes, but it also means good things are right here. Right now.

It means we're still growing, still moving and shaking, still living slapdash and crazy even when we can no longer point a knobby finger at the snow piled around us - the perfect scapegoat for our blues and all our nonsense.

I'm leaning into this rhythm. I'm a survivor! I'm still standing, blasted Winter of 2014!

Also? The strawberries at Kroger are starting to smell real and, dare I say, sweet. The pale flesh is blushing now so we slice the tops off and lick the juice from our fingers like it's June and our toes are tan.

It tastes like a promise.

This recipe calls for freezer jam, but you can use regular jam on the fly. Incidentally, I have discovered I can Google "Flower Patch Farmgirl" and any other word combination in the English lexicon and I will have written about it.

Does that scare you? Same here. This is what happens after 1300 posts. You read that right.
It makes my brain feel spongy to think about how and why I'm still sitting here in my ponytail finding things to say. For this reason, I implore you to offer grace when I skid off the rails a bit.

But my point is, I have blogged about freezer jam. I mean. Of course. Take a look, if only to see how far my photo skills have come. Wowzers. (By this one, I had made a little progress.) From now on, when I'm feeling like Howard the Cat is better suited to take a decent picture, I'll peruse the 2009 archives. It's like my One Stop Self-Esteem Boost, DSLR edition.

Anyway, let's make a cake already. It's practically the weekend. Pull up a chair and I'll cut you a slice if you promise to entertain me.

PB&J Cake

1 1/2 cups sugar
1 tsp baking soda
2 cups flour
1 tsp salt
2 sticks butter
1 cup water
1 cup creamy peanut butter
1/2 cup milk
1 tsp vanilla
2 eggs

5 T butter
3/4 cup creamy peanut butter
3 T milk
1/2 lb powdered sugar

Mix sugar, baking soda, flour and salt in a large bowl. Set aside

Melt butter, peanut butter, and water in a saucepan and bring to a boil.
Pour over flour mixture.
Add milk, vanilla, and eggs.
Mix well.

Pour into a large jelly-roll or sided cookie sheet pan.

Bake at 400 for 18 minutes.

For frosting, bring butter, peanut butter, and milk to a low boil.
Remove from heat and stir in powdered sugar.
Pour over warm cake.

Once cooled, top with strawberry freezer jam and sliced strawberries.