Marshmallow Fluff and Peanut Butter

I've always had a strange attraction to marshmallow fluff.  When I would pass it in the supermarket, my eyes might linger a bit, flirting with the possibilities.  But I would never commit to a purchase.  It seemed like too much.  Too risky for me.  And so for years, the jar of fluff has been nothing more than a passing thought.

Then I was watching Chowdown Countdown on the Travel Channel, which featured a restaurant in NYC called Peanut Butter & Co which features an all peanut butter sandwich menu.  And on their menu is "The Fluffernutter."  It's "freshly ground peanut butter on one side and gobs of Marshmallow Fluff spread on the other."  And this made sense to me.  In fact, it seemed somewhat ingenious.  How have I not seen this before?! After a little research it's apparently a favorite in the Northeast.  In 2006, Massachusetts State Senator Jarrett Barrios had even proposed legislation restricting the serving of fluffernutter sandwiches in public schools in an attempt to combat childhood obesity.  How could she?! Marshmallow and peanut butter - it makes perfect sense.  And with that I set out to buy some fluff and make a sandwich. 

When I opened the jar, I was struck by the sweet powdery smell of marshmallows.  I dug the knife into the smooth creamy white substance and pulled away a large dollop. The crevice that was left behind in the jar was craggy and filled with holes.  I watched in amazement as the holes filled and surfaces oozed together reforming the perfectly smooth white surface.

The taste of marshmallow is immediate upon biting into a fluffernutter.  The sweetness lingers a bit, but it's followed by the richer salty peanut butter. The fluff adds body and even some moisture to the sandwich while avoiding the sogginess that sometimes comes with jelly.  After two, maybe three sandwiches (in the name of being thorough and sure), I can say that I am a fan. 

Current Obsession: Maple Pretz

When it comes to snacks, I tend to eat things in bunches.  I fixate on one snack and eat it intensively for a period of time. Currently I'm eating a old favorite: Maple Pretz.  

Pretz are delicate stick-shaped biscuits, like pretzels, but sweeter.  Maple Pretz have a soft maple and butter flavor and taste like the essence of pancakes. 

Maple Pretz has been available off and on in Chicago over the past few years.  A few years ago I had it and loved it.  It was a limited edition flavor that I thought I had lost forever (apparently it may have be available in Canada).  Then Ezaki Glico made a similar and equally delicious French Toast Pretz.  But that too was limited edition.  While at Mitsuwa the other day (where I found the Baumkuchen), I saw some fresh bags of Maple Pretz.  I had better eat up while I can. 

Baum Update

I was in Mitsuwa and found a large ring of Baumkuchen for ~$6.  It has a nice mild flavor and comes conveniently packaged.  It seems like a nice alternative for the Baumkuchen fix when you can't wait for Christmas or a trip to the Hong Kong airport.