Yes, you heard it right, today is officially National Fluffernutter Day!
Can you believe it?
This sandwich that I grew up on and the same one (ok, well not the same one) that my son eats EVERY. SINGLE. DAY for lunch at school (and on weekends) has its’ own day.
For those of you who have not been educated on the making of a Fluffernutter, allow me.
Apparently, spellcheck on Blogger is not familiar with “Fluffernutter” either because it’s got a big red line underneath it.
This sandwich is created by spreading peanut butter and Marshmallow FLUFF, NOT the cruddy cream stuff, on one slice of bread and then toping it with another piece of bread.
This sandwich is so unbelievably yummy, I certainly understand why my son eats it for lunch every day. Ok, maybe not every day, that is just freaky.
I have to order it from, where else, Marshmallow Fluff.com by the tub full.
And if you’ve been reading my posts for a while then you know how very serious I am.
This is not a new subject for us here at the 365 home.
WE LOVE THIS STUFF!!!
And always have.
We were extremely saddened when we moved from Rhode Island out to Arizona because it’s not available out here in our local grocery store. World Markets have it, but it’s only the small jar.
Not a sufficient amount for my son’s daily intake.
So, I searched online and rejoiced, quite loudly I might add, when I saw that they could be shipped.
I was given the Mother of the Year award along with numerous hugs and kisses that day.
It was awesome.
And no, I’m not getting paid for this Fluff endorsement, we just REALLY love the stuff.
So, in keeping with our Fluffernutter tradition and knowing that this sandwich has its’ own National Holiday (crazy, but true), I give you a different spin on the sandwich…
Fluffernutter Nutella Crescents – makes 4
1 8 oz. package of Pillsbury crescent rolls (8 count)
6 tablespoons of peanut butter (I used creamy)
4 tablespoons Marshmallow Fluff (use the good stuff – there is NO substitute!)
1 egg, beaten
3 tablespoons Nutella
Preheat oven to 375 degrees F.
Unroll crescents from package, laying them on a large cookie sheet, and gently separate.
Place 1 1/2 tablespoons of peanut butter onto 4 of the crescents.
Gently spread, being careful to allow room at the edges to coat with egg.
Place one tablespoon of Marshmallow Fluff on top.
Gently spread, again being careful not to reach the edges with the filling.
With the remaining crescents, gently press down on each with your fingers. This will make it just wide and long enough than the one with the filling, so that it will cover it.
With your finger, spread the egg around the outer edges of the filling on each of the four crescents.
Place one of the flattened crescents over a filled crescent making sure to match all corners and sides.
Press the edges together gently with a fork.
Continue with remaining dough.
Bake for 10-12 minutes, until tops are golden.
Meanwhile, place Nutella into a plastic bag, seal and cut off a small piece of the corner.
Transfer cookie sheet to a wire baking rack and allow to cool for 5 minutes.
Remove crescents and cover with Nutella.
I rate everything I bake on a scale of 1-4 with 4 being the best and these Fluffernutter Nutella Crescents earned 3 rolling pins.
My son liked them although he thought they were too sweet.
I think I should have cut a tinier hole in the bag as I think there was too much Nutella on the top.
A good alternative to the ol’ standby, but according to the Fluffernutter connoisseur, he’ll be sticking with the sandwich.
I like the fact that it was warm and the Nutella on the top was a nice addition, although too much, I admit.
Maybe it was because I had already had 3 large spoonfuls out of the jar before I’d eaten a crescent.
I give you BIG baking hugs and muffins!!