For me, it’s doing anything hairstyle-related.
I can tell you how to dye your hair, how to get the most vibrant color for your buck, what dyes to use, and so forth. I’ve bleached my hair more times than I can remember and I have as many dye-stained clothes and towels as a salon does. But when it comes to styling hair?
Haaaaallllllppppp me. I am pathetic.
Even my ponytails look like a four year old did it with her eyeballs closed. They’re lumpy, uneven and there’s always a tress hanging out in the back somewhere. Don’t even ask me to do a chignon or a simple sock bun — manipulating hair into those shapes may as well be brain surgery.
Thank gawwwd my hair is naturally pretty straight because I can barely work our decrepit, $10 hair straightener to flatten out the few rogue waves.
And curling irons? Puhlease. It’s more like a morbid race to see how fast Hayley will burn herself.
Back in high school, I tried curling my adorable bubblegum-pink colored hair and ended up scalding my neck really badly with the curling iron. It was at a place on my neck where the weirdly lip-shaped, perfectly-pink-shaded burn could potentially be seen as a hickie. Trying to convince my suspicious parents that this large, red thing on my neck was, in fact, a product of my poor curling iron-wielding skills and not a horndog teenage boy was a feat in itself.
So with all this said, you’d think I’d avoid curling irons, flat irons and wands like my life depended on it. So tell me WHY I decided to show up to ULTA one day and buy myself a curling wand? Because I’m impetuous. And because I figured, I’m 23 and don’t know how to curl my hair, so by purchasing a $50 hair wand, it must mean I will now know how to curl my hair. #girllogic
But, despite the fact that wands are seemingly harder to use than curling irons, despite the fact that curling wands require a single glove a la Michael Jackson to help with the curling process, despite the fact that I know as much about styling hair as a Goldendoodle does, I somehow managed to curl my hair… and it looked good.
So now I’m on this kick of but first, lemme curl my hair before I do anything. It’s kind of obnoxious, really, but sooo worth it. Those little, loose, tousled waves I’ve always ached over are now on my head. And I’ve only burned myself twice since I purchased it! That’s not to say I won’t have a huge hickie-like mark on my forehead next time, but at least my hair will look pretty if my face is mangled. Priorities.
Anyways, another obsession as of late has to be these Fudgy Peanut Butter Cookie Brookies. I’m increasingly becoming more and more interested in peanut butter (a couple years ago, I couldn’t have cared less about the stuff. Now, I’m practically eating it daily!), and I know that Reese’s and any chocolate/peanut butter combo is an instant win for most people, so these bars were a no-brainer. Plus, have you ever had a brookie? It’s a combination of a cookie and a brownie and it is as irresistibly mouthwatering as it sounds! These fudgy, gooey bars are absolutely no exception.
And trust me, anyone can successfully eat one… or five 🙂
- 1 box fudge brownie mix, plus ingredients on back of box
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 pkg Reese's Mini Peanut Butter Cups
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
- In the bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy. Beat in the peanut butter to combine. Add in the egg and vanilla extract. Lastly, beat in the flour, cornstarch and baking soda until a soft dough comes together.
- Spread the dough evenly into the prepared pan and top with the entire package of miniature Reese's PB cups; set aside.
- Meanwhile, in a large bowl, prepare the fudge brownie mix according to package directions. Pour the brownie batter on top of the peanut butter cookie layer. Bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean, or with moist chocolate crumbs. Allow the brookies to cool completely before cutting into squares.
I mean, do you see how fudgy these bad boys are?! These are a fudge-lovers dream come true for sure! What I love about these brookies (besides the obvious) is that they manage to stay super moist with a tender crumb throughout the entire baking process. Sometimes the cookie part of the brookie can dry out while it waits for the brownie layer to finish baking, but this recipe ensures everyone gets baked without drying out. The result is a super fudgy, super chewy, tender crumbed brookie bar that tastes like a gigantic peanut butter cup. You won’t be able to stop at one!
And if you’re feeling extra naughty, sauce it up with some vanilla ice cream and hot fudge. I won’t judge you 🙂
Have a fantastical day!!