It's snowed ten inches and I'm still baking. It's cold here; we're conserving the oil as much as we can. We don't want to have to buy more, but I'm sure we will. This winter has dragged out longer than we want. I want to play in the mud with Elsa after it rains. But we are sequestered in the house--under blankets, over pillows and watching the snow from the window. It falls like ellipses do--silent and anticipatory and anticlimactic.
But I'm dreaming of warmer days. Weather patterns that tan my skin and then drench it in a storm. I want the windows open and the garden to explode by my fingertips. I want the chickens to stretch and bury themselves in dirt and I want the dogs' paws streaked in mud and grass stained. I want it more than anything right now.
And so I keep baking. Thinking of warmth. Keeping the oven on. Thinking of s'mores and marshmallows and handpies around fire pits.
- 2 discs of preferred pie dough
- 1/2 cup marshmallow fluff
- 1/2 cup creamy peanut butter
- 1 yolk + 1 TB water (for egg wash)
- Preheat oven to 400*F
- Line a baking sheet with parchment paper or a Silpat
- In a bowl, mix together marshmallow fluff and peanut butter
- Fill piping bag with peanut butter mixer
- Roll out one disc of pie dough
- Cut out 3-4 rounds out of each disc (I used a 5-inch lid as the cutter)
- Repeat with second disc
- Place on baking sheets
- Pipe about 2 TB of peanut butter mix on one side of the disc
- Brush a bit of egg wash around the perimeter of the disc
- Fold over, press with a fork to crimp, and cut 3 slits on the top to vent
- Brush tops with wash
- Repeat with remaining dough
- Bake for 10-12 minutes or until golden (note)
- Allow to cool before eating
Note: Marshmallow fluff expands when heated. I kept a good margin for the expansion, but don't be surprised if the crust breaks a little--they taste just as delicious.