Dessert Recipes

An Ode to Childhood: The Deconstructed Fluffernutter

Whenever summer approaches, I can’t help but reminisce about my childhood. Summer to me always meant swim team, the beach, and picnic baskets filled with diagonally-cut peanut butter sandwiches and only the freshest of fruit. One day, that peanut butter sandwich was much more than the normal peanut butter sandwich I usually received. This time, it was, apparently, a “fluffernutter.” My childish self immediately giggled at the name of the little package I held in my hands, but after I took one bite, I realized this was way more than a funny name. It was an exquisite surprise, the epitome of what my youthful self knew to be salty and sweet, all delicately nuzzled between two pieces of soft bread.

Every so often my tastebuds like to prove their sensual memory, and my mouth waters at the mere thought of peanut butter and marshmallow. I finally decided to take matters into my own hands and create something more age appropriate and diet conducive, yet still as rewarding. The natural thing to do was create a peanut butter mousse, make my own brown sugar marshmallow fluff, and top it all with some candied bacon, of course.

Level: Medium

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 3-4

Ingredients:
Peanut Butter Mousse
1/2 can coconut cream, chilled
4-5 tablespoons peanut butter
3-4 tablespoons maple syrup
2-3 tablespoons coconut oil, solid
Candied Bacon
3 slices bacon
2-3 tablespoons brown sugar
Marshmallow
2 egg whites
3 tablespoons brown sugar
2 dashes cream of tartar
1 teaspoon vanilla

Directions:

  1. In the bowl of your standing mixer, whip chilled coconut cream for about one minute.
  2. Add peanut butter, maple syrup, and one tablespoon of coconut oil at a time, continuing to mix for about one more minute.
  3. Once all ingredients are fully incorporated, portion out into individual sized glasses for serving and set in the fridge, if you choose.
  4. Dice bacon and add to a medium-sized frying pan over low heat.
  5. Cook on low for about 5 minutes.
  6. When the bacon is almost done cooking, drain as much grease as you can and add the brown sugar.
  7. Cook for 1-2 more minutes, or until sugar has been melted and bubbles up a bit.
  8. Remove bacon to a plate lined with parchment paper, so the caramelized bacon doesn’t stick.
  9. Let cool until you’re ready to garnish.
  10. Fill a small saucepan with an inch or two of water, and bring to a boil.
  11. In the bowl of your standing mixer or another bowl that fits inside the saucepan, add the egg whites, brown sugar, and cream of tartar.
  12. Place the bowl over the saucepan of boiling water, making sure the bowl and water are not in direct contact.
  13. Stir vigorously until all the sugar has been absorbed into the egg white. Make sure you start stirring immediately or you will end up with scrambled eggs!
  14. Remove from stove and immediately bring to standing mixer.
  15. Whip on high for about 3-4 minutes, or until mixture stands in stiff peaks.
  16. Add marshmallow on top of mousse, using a piping bag if necessary.
  17. Garnish with candied bacon and enjoy!
Photo by Analiese Trimber
Photo by Analiese Trimber
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10 comments

  1. The writing is purely delicious. Computer cranky, missed some of your posts. Description of scene strong on the bus including characters riding along. Will catch up with you dear heart, on line.

    mimi

    On 5/26/14 2:25 PM, “the bacon princess” wrote:

    > Analiese Trimber posted: “Whenever summer approaches, I can’t help but > reminisce about my childhood. Summer to me always meant swim team, the beach, > and picnic baskets filled with diagonally-cut peanut butter sandwiches and > only the freshest of fruit. One day, that peanut butter s” >

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