Peanut Butter Frosting Drama. Also, Injuries.

So I’ve been on this no sugar, no flour kick for about 2 months. I’ve lost 14 pounds. Go me!

But I’ve been feeling super-deprived lately. Almost enough to binge on pizza rolls.

Part of my deal with myself was that if I felt like I was being deprived I could treat myself, but it had to be worth it. So when I saw this, I knew that I would be having it.

I was making the frosting and I used 1/2 the sugar and organic peanut butter with no preservatives or emulsifiers. And the frosting would not turn into frosting. It was sweet, peanut buttery, but the oils kept separating. Gross. I almost threw it away. But I decided to go to allrecipes.com and read the comments and when I read this comment:

1 cup creamy NON-GENERIC peanut butter (the peanut butter taste will only be as good as the type of peanut butter you use– I used Jiff and it was awesome)… For those of you who hated this recipe and said it was too greasy and not spreadable, you probably either used crappy peanut butter…

And I realized that this person had used a peanut butter that contained emulsifiers (and other things that lead me to believe that this person doesn’t understand what “crappy peanut butter” is.) and that I needed an emulsifying agent that would do scientific things to make the frosting blend properly. Enter: Ice Water! Four tablespoons to be exact. Everything blended together perfectly. YAY!

I put it in the fridge and it spreads like a dream. I had a small dark chocolate brownie with a little bit of frosting on it and it was delicious and totally worth sweating like a pig in my 90 degree kitchen.

Today, I was doing laundry and I hit the back of my right hand on the corner of our bar cabinet. I have a huge knot on the back of my hand, and it hurts to anything with it. And I really wanted to knit today. Boo.