I came across a list of American Food Holidays. The list is amazing! Almost everyday is a food holiday! From soups, to alcohol, to sweets, to pastries…they all have their own special day!
My first thought was- it would be fun to make, and post, the entire list. The next thought was- who is going to eat all this?!!! I am a picky eater, and there are many food holidays that I just won’t eat. So I have decided that I am going to do one food holiday a week for the rest of the year…well, that’s my goal! The day of the week won’t be consistent, but I did try to mix it up between sweet and savory. So wish me luck and I hope you follow along with me!
April 2nd is National Peanut Butter and Jelly Day…
“No one’s quite sure where National Peanut Butter and Jelly Day began, though Welch’s claims the credit for a key ingredient within the PB&J sandwich itself (which, I might add, seems quite questionable). The jam-maker says it introduced concord grape jelly in 1923, two years before Skippy hit the market, and that planted the seed (so to speak) for the classic creation. The actual sandwich supposedly first surfaced in the 40s during World War II, when PBJ became part of the military’s rations.” (Source)
Peanut Butter and Jelly Bars
Adapted from Bon Appetit
Makes 1, 8 x 8 inch pan (I cut mine into 9 pieces)
Prep time: 15 minutes Bake time: 30 minutes
1/2 cup butter (1 stick), softened
3/4 cup creamy peanut butter
3/4 cup light brown sugar, lightly packed
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups flour
3/4 cup jelly or jam (whichever flavor your prefer- I used strawberry)
2/3 cup chopped salted peanuts (optional)
Preheat oven to 350 degrees. Grease (or spray) an 8 x 8 inch pan. Set aside.
In a medium-sized bowl, mix together the butter and peanut butter. Add in the brown sugar and mix well. Stir in the egg and vanilla. Add in the baking powder, salt, and flour, and mix until just combined.
Press 1/2 of the batter into the prepared pan. Top with the jam (or jelly). With the remaining dough, break off small pieces and scatter them on top of the jam layer- it doesn’t have to cover the jam completely. Note: if you are using chopped peanuts, sprinkle them on top of the dough. Bake for 30 minutes, or until the top is golden brown and the center is set. Remove from the oven and cool completely. Enjoy!
Additional note: Bon Appetit’s directions tell you to use a mixer to make the batter, then after pressing 1/2 of the dough into the pan, to freeze the rest of the dough for 10 minutes. I mixed my batter with a spoon, so I did not have to freeze the dough. It is a stiff dough and was easy to work with.
Question of the day: What’s your favorite flavor of jam or jelly?
Made with love, not calories!