Reese’s Peanut Butter Cup Fudge

reesescupfudgeWith Halloween season approaching, there is soon to be an influx of candy in your home.

And if I know the majority of the population (which I do, obviously) I know that you probably won’t have a huge stash of Reese’s Peanut Butter Cups lying around unwanted and cold and lonely.

Because let’s face it, everyone likes Reese’s Peanut Butter Cups.  Even I, girl-who-dislikes-most-chocolate, likes Reese’s Cups in moderation. They’re like the Jennifer Lawrence of candy: totally likable by everyone and can do no wrong.

But on the off-chance that you have, say, 24 or so Reese’s Peanut Butter Cups lying around, you could always make this Reese’s Peanut Butter Cup Fudge.  Because it’s creamy, soft hunks of fudge that tastes like colossal bricks of Reese’s cups. And in my opinion, you can really do no wrong eating colossal peanut butter cup fudge, am I right?!  And they’re naturally gluten-free!

This fudge recipe is adapted from my dear friend Dorothy who knows her fudge!  She’s notorious for making fudge with a crust, and I loved that this sweet and salty candy fudge had its own peanut butter cup crust lining each and every bite.

So even if Reese’s Peanut Butter Cup stashes make you laugh (because who really has a bunch of uneaten cups lying around?) at least make the attempt to make this fudge.  Unlike gambling, you can actually gamble your stash and DOUBLE your peanut butter cuppiness — I promise it’s worth your wrappers :)

DSC_0280A*adapted from Dorothy’s recipe

5.0 from 1 reviews
Reese's Peanut Butter Cup Fudge
Author: 
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This thick and creamy fudge tastes like a gigantic homemade Reese's Peanut Butter Cup and only has 4 simple ingredients. I promise it's worth your while to save a couple Reese's cups to make this unforgettable fudge!
Ingredients
  • 2 cups peanut butter chips
  • 1 cup milk chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 24 Reese's Peanut Butter Cups (the normal sized ones), unwrapped and divided
Instructions
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Line the pan with 4 rows of 4 peanut butter cups (for a total of 16 peanut butter cups lining the bottom of the pan). Roughly chop the remaining peanut butter cups and set them aside.
  3. In a medium saucepan, combine the peanut butter and milk chocolate chips with the sweetened condensed milk over medium-low heat, stirring gently until melted and just about smooth. You don't want to overcook your chocolate or it can seize!
  4. Pour the melted fudge mixture on top of the peanut butter cups in the prepared pan, gently smoothing out the top into an even, flat layer. Immediately top with the remaining chopped peanut butter cups, pressing so gently onto the top of the fudge to allow them to adhere.
  5. Allow the fudge to sit at room temperature for about 30 minutes to cool, then place in the fridge to set for another hour or two. Allow the fudge to come almost to room temperature before cutting into squares.

DSC_0284APure, unadulterated Reese’s Peanut Butter Cup goodliness. Y’all NEED to stuff your mouthholes with this badass fudge! It’s most definitely not for the peanut butter cup faint of heart :)

Love Chocolate & Peanut Butter? Check out these other Dynamic Duo Treats! 

skinnychocpbmuffinSkinny Chocolate PB Muffins

oreopbpieOreo Peanut Butter Pies 

fudgybrookiesFudgy Peanut Butter Cookie Brookies 

Have a delicious day!!

xo, Hayley

Divinity Fudge

divinityHey friends!

I’m gonna get right to the point with this one today: Divinity Fudge. You know you need it in your life, so don’t bother ignoring the inevitable.

Divinity is such a popular holiday confection and I had never had it until last year.  It’s so light & sweet and goes perfect with those salty crunchy pecans nestled inside.  I knew I wanted to recreate something similar to divinity but without all the egg-whites-a-whipping.

Little known fact: I loathe whipping egg whites.  Like wearing flip flops or getting papercuts, it’s just something I tend to avoid like the plague.

So because of my egg-white aversion, I made this divinity fudge nice & simple, straight & easy.  It’s a white chocolate fudge base studded with pecans and swirled with actual pieces of divinity inside.

DSC_0826AEasy peasy, no egg-white squeezy.  You can’t ask for an easier holiday confection, people!!

So ditch the flip flops and let’s get baking, shall we?!

DSC_0828A

5.0 from 2 reviews
Divinity Fudge
Author: 
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Love the flavor of divinity but hate all the hard work that goes into making this tricky confection? Make this Divinity Fudge instead! It has the same delicious, light flavor of divinity without all the hard work -- and is no bake in a convenient white chocolate fudge form!
Ingredients
  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • About ½ cup chopped pecans (more or less to suit your taste)
  • About 6-8 pieces Divinity, roughly chopped
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan, heat together the white chocolate chips and the sweetened condensed milk over medium-low heat, stirring occasionally as not to scorch the chocolate. The mixture will melt down and become smooth but VERY thick; that's okay. Once the mixture is melted & smooth, gently stir in the chopped pecans & chopped Divinity candy.
  3. Immediately spread the fudge mixture into the prepared pan in an even layer. Allow the fudge to set at room temperature for about an hour, or refrigerate to set for about 30 minutes. Once set, cut into small squares.

DSC_0830AThe best part of this fudge?  It’s so easy to make & eat!!  It has similar flavors to Divinity candy but is made so simply by transforming this holiday treat into fudge.  The chopped pieces of actual Divinity candy add to that delicate, sweet flavor and make this fudge truly unique!  Any and all Divinity lovers will flip for this fudge!!

Have a fantastical day!!

xo, Hayley

Oh Henry! Fudge {Candy Bar Week!!}

candybarweek

 

ohhenryIt’s Candy Bar Week here on The Domestic Rebel!

With Halloween spooking just around the corner (can you BELIEVE it’s less than a week away?!), I can guarantee you that no matter how hard you munch on miniature packages of candy, you’ll inevitably be left with some stragglers hiding out in the pantry.  Or maybe you have something I do not, aka willpower, and won’t inhale every wrapped good in sight but would rather make something fun with it.  If that’s the case, I admire you.  And also, I’ve got you covered!

Since the foreseeable future is filled with lots and lots of candy, I figured I’d make this week all about the sweet stuff.  Whether you’re using up leftover candy, or making something from scratch that tastes just like one of your favorites, after this week you’ll probably want to visit with your dentist.  Just a friendly suggestion.

To kick off this week, I made you something extra special and ultra scrumptious.

DSC_0417AIt ooooooozes buttery caramel.

It’s supported by luscious, creamy chocolate.

It’s topped with chopped salty peanuts.

And hidden inside all of the above are little nuggets of Oh, Henry! candy bars.

Have you ever had an Oh, Henry! bar before?  They’re harder to find nowadays, but I happened across a snack size bag in the Halloween candy section at Target and couldn’t pass them up.  It consists of peanuts, caramel and fudge all topped in chocolate, and it’s utter perfection.

But sometimes, perfection can be improved upon.  Nothing can be too perfect, right?  So that’s where taking those glorious candy bars and transforming them into irresistible fudge comes in…

DSC_0416AI meaaaan… Dying.

So can we all get a unanimous “Ohhhhh Henryyyyyyyy”?

DSC_0412A

5.0 from 3 reviews
Oh Henry! Fudge {Candy Bar Week!!}
Author: 
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Soft and chewy chocolate fudge topped with buttery caramel, salty peanuts and chunks of Oh, Henry candy bars... this fudge will have you swooning!
Ingredients
  • 1 pkg semi-sweet chocolate chips
  • 1 cup milk chocolate candy melts (like by Wilton)
  • 1 (14 oz) can sweetened condensed milk
  • 1 pkg Kraft caramel bits
  • 2 Tbsp milk or heavy cream
  • ¼ cup chopped sundae peanuts
  • About 5-6 miniature Oh Henry candy bars, roughly chopped into bite-sized pieces
Instructions
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan over low heat, melt the chocolate chips, chocolate candy melts and the sweetened condensed milk, stirring occasionally to prevent burning. The mixture will eventually melt down but still remain VERY thick; this is normal. Remove the melted mixture off the burner and stir in the chopped Oh Henry candy bars. Let sit.
  3. Meanwhile, in a medium microwaveable bowl, melt the caramel according to package directions. Stir in the milk or heavy cream and continue microwaving in small increments until completely melted and smooth.
  4. Spoon the chocolate fudge into the bottom of the prepared dish, smoothing into an even layer. (If it gets super stiff from sitting, gently turn up the heat for a sec to warm it back up). Top with the caramel, smoothing evenly. Lastly, sprinkle with the chopped sundae peanuts.
  5. Allow the fudge to sit at room temperature for about 3-4 hours or until firm. You can also expedite this process by placing the fudge in the fridge for about an hour or two before cutting into squares. Keep refrigerated to hold its shape.

DSC_0419ADaaaaayyyyyyyyyuuummm.  Hey there, sexy!  Come to mama.

I hope you enjoy this awesome fudge as much as I did!  It’s truly wonderful and a great way to use up a fun, oldie-but-goodie candy bar fave!

Have a fantastical day!!

xo, Hayley

 

Buttercream Fudge

Frosting.

I’ve always had a love/hate relationship with it. Similar to how I felt about MTV as a teenager, or how I feel about driving a swanky new car now. I want to love it; really, I do. But I just can’t get behind the .. abundance of it. Just like I couldn’t get behind the abundance of stupidity on MTV as a teen (Super Sweet 16, GAG) or my abundance of never-ending car payments (I mean, I’m cool with being responsible and paying for my new car, but do I really have to make car payments for 67 more months? Uuuuughhh).

I feel like if life could somehow shave off a good half of the junk I don’t like, I’d be happy. Half of a car payment: aces. Half of the crap TV shows on air: swell. Half of the frosting on a cake: perfection.

Okay, so I knoooow I’m totally alone on this frosting-hating island. I know I may be swiftly making mortal enemies who are presently burning virtual holes through their computer in hopes they’re judgment will sear my soul with shame. I knooooow! And ouch, can you like, stop searing for a sec? I made you fudge, sheesh.

But even with our dear friendship on the line, I just can’t outright lie to you and say I like frosting. I can’t. It’d be wrong, and I don’t play dirty like that. It’s just that sometimes, I find a very little frosting goes a loooong way. And yes, if you’re looking for more reason to hate me, I am that brat at the party who takes her napkin, gingerly wipes a clod of sugary buttercream into her palm and tosses the soiled sugar-lump into the garbage, only picking at the parts of the spongy cake untouched by that vile film of frosting.

STOP HATING ME.

But again, as I mentioned before, I know I’m alone on this island. Vastly, supremely ostracized in a world full of buttercream lovahs. And while I tried and failed at convincing Honda to like, maybe let me bake cookies instead of payments?, or watched an episode of Teen Mom in hopes of bonding with my fellow peers but failed because having strep throat was more interesting than that garbage, I know I can succeed at winning back your hearts today…

..because I made you Buttercream Fudge. And really, how can you turn your back on me now? No one puts buttercream fudge in the corner.

And even I, a self-proclaimed buttercream h8r, had myself a piece of this here fudge and found it to be scrumptious. Overtly sweet, it is extremely reminiscent of buttercream frosting but more solidified in the form of a melt-in-your-mouth fudge.

Promise you won’t hate me too bad? And will you quit with the soul-searing already? Duuuuuude.


Buttercream Fudge
Author: 
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
For all you frosting fans, this fudge is for you! It tastes JUST like biting into a rich piece of frosting-laden awesomeness.
Ingredients
  • 1 pkg white chocolate chips
  • 1 can buttercream frosting
  • 1 tsp vanilla extract
  • ½ -- ¾ cup vanilla sugar*
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edge of the pan. Mist very lightly with cooking spray and set aside.
  2. In a large, microwaveable bowl, melt the white chocolate chips for one minute. Add a Tablespoon or so of oil and stir, then reheat for an additional 30 seconds or until smooth and melted.
  3. Stir the can of frosting + the vanilla extract into the melted chocolate chips and fold the ingredients together to combine. Once fudge has come together, gently press the fudge into the prepared pan in an even layer. Sprinkle liberally with the vanilla sugar.
  4. Allow the fudge to set at room temperature for about an hour or two, or chill in the fridge for about an hour before cutting into bars. The fudge can be kept airtight, at room temperature or refrigerated, up to several days (almost up to a week in the fridge).
  5. **Note: I love using vanilla sugar whenever I can because of the beautiful sparkle, but also because of the wonderful taste. You can find vanilla sugar at specialty cooking stores like Sur La Table, or I prefer the Duff Goldman brand at Michael's craft stores for under $5. It looks like white sanding sugar but has a sweet, aromatic vanilla flavor to it. And it's pretty!**

 

If you’ve ever snuck one too many finger-licks of buttercream, scooped five too many spoonfuls of frosting from the can, or have been guilty of sacrificing a perfectly good slice of cake solely for the purpose of violating said-cake in the name of frosting, this buttercream fudge is for YOU. It’s super sweet, has great texture, and I LOVE the hint of vanilla from the gorgeous sprinkles on top. It’s to die for, and would make an awesome holiday gift!!

Happy Thursday!

xo, Hayley

Apple Pie Poptart Fudge

 

I don’t think it’s a secret that I’m stupidly obsessed with nostalgia.

If it weren’t for a brief moment of rage that resulted in me torching love letters from an ex-boyfriend over my garbage can while dramatically and sarcastically reading excerpts from his scrawled lies, I probably would have kept them in a trinket box tucked away somewhere to read to future grandchildren. Or, you know, when I’m bored and 21 years old.

Of course, I go through phases in which I’m like, TOTALLYOBSESSED with something for some fleeting moment, then shun it completely or forget about it, and then become reacquainted and OMGFALLINLOVE all over again.

Like how, when I was in the sixth grade, my best friend Katrina and I collected Bonne Bell LipSmackers. I literally would scrounge up $1.60 in change and buttons every morning and beg my grandma to take me to the grocery store so I could buy a new flavor. I had, quite possibly, a hundred all stashed in my desk at school. I would soon forget about the importance of moisturized lips smelling of Dr. Pepper in my teenage years but eventually become reintroduced to the bubblegum one and nosedive into a downward spiral of lip smacker collecting.

Or, say, my love affair with N*Sync. Don’t you dare think that when they sang “bye, bye, bye” that it meant for good. J.T. don’t play like that, honey. I was stupid-possessed by Justin Timberlake’s swoon-y voice and thought that our ten-year age difference was like, totally bearable (I was 10–go figure) and fell in love with the fact that OMIGAWD OUR BIRTHDAY IS EXACTLY ONE WEEK APART!!! because that obviously meant fate was intervening in some weird way.

However, I grew up and said bye, bye, bye to N*Sync my teenage years, deciding to abandon poppy radio songs in favor for music that now–in my professional, adult opinion–was far lamer than Justin’s top ramen hairstyle (angry punk, hellooooooo it’s so scream-y). Aaaaand, not surprisingly, I have reignited a spark that had lay dormant for many years when my brother jokingly played “Tearin’ Up My Heart” one day. I have shamelessly listened to it every day since.

What I’m trying to say is, nostalgia rules. As long as I don’t start collecting slap bracelets and eating PlayDoh, I honestly see my rekindled N*Sync obsession as fun and my love affair with lipgloss as trivial compared to bigger pictures, like say, building a gum statue of a crush in my closet, a la Helga Pataki.

Another nostalgic part of my life? Poptarts. I was am forever in love with them. I enjoy toasting them til they’re barely browned, then eating all of the crust off before diving into the gooey, piping hot center with the melt-in-your-mouth glaze. Um, hello, tastebud heaven, amiright?

My fave Poptart flavor happens to be Brown Sugar & Cinnamon (only after they discontinued the blueberries ‘n cream flavor with the sprinkles that changed colors in the toaster–holy hell, those were phenom). I knew I wanted to switch it up by throwing my fave Poptarts into some seasonally-flavored fudge. Apple pie sounded good.

And yes, despite N*Sync, you can trust my judgment.

Apple Pie Poptart Fudge

1 can vanilla frosting
2 pkts Duncan Hines Apple Pie Frosting Creations
1 bag cinnamon chips
About 1 box brown sugar cinnamon Poptarts, roughly chopped into bite-sized pieces

1. Line an 8×8″ baking pan with foil, extending the sides of the foil over the edges of the pan. Set aside.
2. In a large bowl, melt the cinnamon chips until smooth. While they’re melting, stir both packets of the apple pie flavored frosting creations into the icing.
3. Pour the icing into the melted cinnamon chips; mix to combine. Gently stir in the chopped Poptarts pieces.
4. Spread the mixture evenly into the prepared pan. Allow it to sit at room temperature for about 1 hour or in the fridge for about 30 minutes to set up before cutting into squares. Serve at room temperature, airtight, for a couple days.

I wanted this fudge to focus on the Poptarts, so I cut my chunks a bit larger than you may want yours. My result was a fantastic piece of fudge with a pop of a buttery, pastry surprise inside each and every square. The apple pie flavor from the Duncan Hines packets mixes well with the spicy cinnamon chips, lending a delicious fall fudge flavor in the foreground, with the sweet and cinnamony flavor of the Poptarts acting as sprinkles throughout the fudge. You’ll love this!

Have a wonderful day!

xo, Hayley

Bubblegum Fudge

I am always continually amazed at some of the things people say.

If you think some of the things say are crazy, you have no idea.

Believe it or not, I actually have a filter; a thing called “common sense” and more importantly, “common decency.”

I don’t run around telling people their outfits look weird or tacky even if I think so, I don’t say cruel or outlandish things (usually), especially not to strangers (who don’t deserve it).

For some reason, I’ve found that people tend to lose their decency filter when it comes to tattoos.

Love them or hate them, tattoos are, well, everywhere. If you don’t have one and don’t want one, I respect that. They’re expensive, scary, intimidating and yeah, unnecessary. No one needs a tattoo, of course. And if you hate them, I respect that, too. Frankly, I hate piercings. I just don’t bring it up to people who like them or have them, and I’m pretty sure y’all are cool cats and don’t do the same thing to people who love or have ink or studs in their face.

Because we’re decent people.

And anyway, most of the time, people will ask me about my cupcake tattoo and why I have it, or tell me they like it, or say it’s cute, and that’s that. And I think it’s awesome that people like it since I love it, too. I also think it’s awesome that I can show it off at work since I used to work at other places who were so stuffy about them.

I’ll have you know I worked at a frozen yogurt shop that blasted pop songs from the early 2000’s and called their employees “spoonologists.” I’m pretty sure having a tattoo wouldn’t destroy the uber-serious, conservative image they were obviously going for.

Anywho, one day I was at my current job, minding my own business and busily taking and running orders to customers. We were settling down in the day and I was delivering sandwiches to a couple who were waiting outside (and for the record, had the most complicated sandwich order ever) and I tried not to judge them for that when they were ordering and making me partially homicidal.

I set their sandwich baskets down, told them to “enjoy”, and turned around to pick up trash on another table (sidenote: seriously? Why people abandon their trash for me to pick up after is beyond me when there’s a trash can one foot away. If you can’t Kobe that sh*t and throw your trash away then you need to be put away forever in a single cell for being the worst human. Forreals.) when the lady said, “excuse me.”

Figuring she’d have a question or comment about her sandwich, I turned around and said “did you need something?” in my polite voice. She smirked and said, “what’s that on your leg?” and pointed toward my tattoo. I smiled back and said “a cupcake. I like to bake!” And she said: “wait forty years and then see what that cupcake looks like.”

And then picked up her mayo-laden sandwich and shoved it into her wrinkly, fat face.

I stood there for a brief moment, deciding if I should get all violent on her and smack her senseless with a sandwich basket, but I didn’t want to clean up blood and also, there was a toothless man approaching the door and I wouldn’t want a witness, so I just cleared my throat and said, “well, I use SPF every day so I’m not too worried, but thanks for your input” and made sure the “put” part was really snappy-like and I turned on my heel to leave.

Just then, toothless man said to the woman, “don’t be jealous” and she looked at him all like “did a man with no front teeth just insult me?” and he looked at her like “shut the hell up you crazy bat” and I looked at both of them and was like I bet if I did smack her, the toothless man would probably join in and then he walked in the shop with me and ordered sandwiches and I told him thanks for standing up for me.

Because you really never know when a toothless man can and will tell some catty old broad to shut her stupid mouth.

But forreal, who says that to someone? “Wait til you see what your tattoo will look like in forty years.” Well, I’m pretty positive anyone with ink either A) doesn’t care what it’ll look like; B) is taking avid care of it to ensure its life and vibrancy; C) may die before it turns gross; D) may have it covered up, touched up, or removed by then; and E) doesn’t care what your stupid opinion of their ink is.

As long as I don’t ever look half as heinous as that wicked old witch, I’ll be good.

SPF and excellent dermatological genetics help wonders. Also, not being so catty and senile. And fudge helps.

Especially of the bubblegum variety. It’s basically a new-age skin remedy making you look and feel like, 40 years younger. So for me, that’s nonexistent years old, but you catch my drift. Or anyway, it’ll take you back to carefree childhood days of smacking on thick, chewy pieces of Double Bubble.

Yup, I combined my love affair of bubblegum with the ease and simplicity of two-ingredient fudge. Y’all had to know some of this would happen sooner or later.

Don’t say I didn’t warn you, because this fudge is psycho sweet and tastes IDENTICAL to bubblegum. I mean, you’ll take one bite and want to chew up all that sweet, luscious bubblegum flavor. It’s intoxicatingly delicious, adorable and OMG… it will do common decency to your mouth-hole, people.

And you know how I feel about common decency.

Bubblegum Fudge

1 pkt Duncan Hines Bubblegum Frosting Creations mix
1 pkg white chocolate chips
1 can vanilla frosting
Rainbow sprinkles
Chopped Double Bubble gum, if desired

1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist the foil with cooking spray and set aside.
2. Meanwhile, in a large microwave-safe bowl, zap the white chocolate chips for one minute. Stir, add a splash of oil if needed, and continue heating for another 30 seconds or until smooth & melted.
3. Immediately stir the bubblegum flavor mix into the chocolate chips, followed by the can of frosting, gently combining. Lastly, fold in the sprinkles.
4. Spread the mixture evenly into the prepared foil-lined pan. Sprinkle the tops with additional sprinkles and chopped gum pieces, if desired. Allow to set for about 2 hours in the fridge, 3+ room temperature, before cutting into squares to serve.
5. Store leftovers airtight at room temperature for about 2-3 days.

Um… I have no words. Just a mouth full of insane bubblegum goodness.

And uh, you should get in on some of this goodness too.

Happy Saturday!!

xo, Hayley

Fluffernutter Fudge

Basically, when I was born, I told myself I would start eating better, working out more, and making smarter exercise/food/lifestyle choices that were healthy.

And basically, I’ve stuck with it for like, all of a day or a week or a meal before I’d flunk out and say “screw it, pass the Samoas” or “running? Goodbye. Hellooooo, Real Housewives.” I figure the women do enough working out to spare me, too.

It’s stupid but, like many women, I’m in a vicious cycle of being mean to myself. It usually happens after the Devil–whose identity rhymes with ‘Sictoria’s Vecret’–sends me a catalog, I spend a couple minutes looking through it and seeing no bras, no panties and no teddies but rather, skinny thighs, toned arms and trimmed tummies.

Then I’ll get some sick desire to head on over to the mall, try on their bras and swim suits and find that they’re obviously defective since my thighs definitely don’t look as taut and lean in that two piece as they did on Allessandra.

So I’ll complain to the sales girl about Victoria’s Secret obvious plot to make women insecure because they see these women parading around white-sandy beaches wearing skimpy suits that scream “sex!” and why can’t I scream “sex!” because when I wear the samesuit as Candace, I do not scream “sex!” but rather “Casper!! Casper gone to the buffet!!”

It’s purely vicious, that’s what.

So then I’ll go home and be like “I’m eating healthy!! Where are my cucumber slices and water!?!” but I’ll realize I never eat cuke slices or drink water except at restaurants and I’ll binge on pizza later.

It’s soooo dumb.

And the gym? Helllllllll no.

There used to be a time and a place for the gym in my deep, dark soul. I used to carve out time in my day where I’d wear little running shoes and shorts, plug in my iPod and go running or fake skiing on the elliptical or what-have-you and leave sweaty and feeling enlightened.

But those days were short-lived since apparently, I don’t like feeling sweaty or enlightened. Being sweaty means I could potentially smell like soup and we all know that’s a tragedy and a disaster waiting to happen, and feeling enlightened is too much pressure.

When people feel enlightened, other people want to know how you’re going to use your sudden “aha!” moment to better society. And uh, I don’t plan on using anything but my burned calories for an extra slice of cake, ya hear? Soooo…

But then, last week, I got the flu. The aches, the chills, the sweats, the fever, you name it. I was forced to eat probably 3,000 calories the whole week. I know I’m truly sick when I am grossly unattracted to food. Especially Cajun food. I wanted to cry when I couldn’t finish my measly 1/2 cup serving of jambalaya.

However, there was a beaming light at the end of this tunnel. Not craving food = not eating food = losing weight inadvertently.

Proof’s there, homegirl. I went to the doctor for an unrelated issue near Valentine’s Day and a couple days ago, returned for my flu-ness. I had lost five pounds.

Five pounds!!

So if you’re struggling with yourself, feeling like the Victoria’s Secret models are betraying you and you can’t imagine getting back together with the gym or teaming up with Team Veggie Patty, it’s okay. Just go hang around a doctor’s office or have some sick kindergartner cough on you and catch yourself a stomach ailment.

Stomach Ailments: Nature’s Cure for Losing Weight.

*please do not take this advice seriously even though I did, marginally.*

And if you’re like “well, I make those VS models look like heffer poops” or you have confidence (yay!) or you’re hungry, then look no further: I made some Fluffernutter Fudge! And it’s terribly good.

You should make some after you’re better so you can truly appreciate how good it tastes… one time. If you catch my drift…

Fluffernutter Fudge

1 pkg peanut butter chips
1 can vanilla frosting
1/4 cup peanut butter (I used creamy, but try crunchy if you’d like)
1/3 cup miniature marshmallows*

1. First, line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Set it aside.
2. In a large, microwaveable bowl, melt the peanut butter chips for one minute. Stir, add a splash of oil, and zap for another 30 seconds or so until smooth and completely melted. Stir in the frosting and the peanut butter, stirring to combine completely.
3. Add in the marshmallows, then pour into the prepared pan. Smooth the fudge into an even layer using a greased rubber spatula or your hands. Allow to set for approx. 2 hours in the fridge before cutting into squares. Store this airtight for 2-3 days.
**Note: for this, I had every intention of using the new MallowBits which are teensy, bite-sized marshmallows–perfect for this recipe! I couldn’t find them, so I used mini mallows. If you really like marshmallows, use the mini ones. If you prefer a subtle mallow flavor, find the Bits and use about 1/2 cup-2/3 cup or so, depending on your tastes.**

I love the creamy peanut butter fudge and the fact that it’s studded with marshmallows… too perfect and way too cute!!

Hope you have a great day!

xo, Hayley

Pink Lemonade Fudge

It’s March 1st, peeps!!

You know what that means? Springtime!!

Yet despite the double exclamation points, I’m not the most excited person on this planet earth (shocker, I know) because springtime means allergy season, one season which I positively loathe.

Summer is all about sweating my ass off and being completely miserable for four months out of the year, and springtime is all about sneezing, coughing, and scratching maniacally at my eyeballs for about three months.

I wish I was genetically capable of seeing springtime as a season of “new beginnings” and flowers blossoming and Easter and flowy dresses and pastels and cute crap like that. But instead, spring’s mascot should be a giant bottle of Claritan, complete with its companions Kleenex and Vitamin C, which I am convinced scientists are wrong and it actually does nothing but come in an addictive form of child gummies shaped like the Flinstones.

So instead of gallabanting about in a field full of flowers, singing songs and making cute head-wraps made of wild posies and singing to my little heart’s content, I’ll probably be swearing on the inside, glued to my couch, sobbing my eyes out from the mass-introduction of pollen to my sinuses and watching crappy TV marathons.

Maybe to spring it up I’ll wear a yellow sundress or something. Keep it fresh and fun, you know??

Or eat pounds and pounds of this Pink Lemonade Fudge which has all the qualities of spring (fresh flavor, cute pastels, yummy factor reminiscent of late-spring-lemonade-stands) without the bugs and pollen and sinus infections and stuff.

Just yummy, sweet & tart, pink-lemonade-y goodness!!

And it starts with this…

Pink. Lemonade. Frosting.

Ahwhaaaaaaaat?!?! Yes, boys and girls. ‘Tis real. This ain’t some hallucination from Mucinex-overdose. I found this baby sitting alone on a shelf in the baking aisle of Walmart, but I’ve spotted it in the Easter/seasonal section of Tarzhay (Target) as well.

And OMG, guess what? It tastes like pink lemonade!

Make it. NOW.

Pink Lemonade Fudge

1 can pink lemonade frosting*
1 small packet Kool-Aid pink lemonade drink mix
1 bag white chocolate chips
Seasonal sprinkles, optional

1. Line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Very lightly mist with cooking spray and set aside.
2. In a microwaveable bowl, melt the white chips for one minute on high. Stir, then add a small splash of vegetable oil and zap for another 30 seconds or so, until completely melted and smooth. Careful, don’t burn the chocolate! Stir in the drink mix and immediately scoop out the frosting from the can and stir that in to combine thoroughly.
3. Spread the fudge mix evenly into the prepared pan and top with sprinkles, if desired. Allow to set in the fridge for about 2 hours before cutting into squares to serve. Store airtight for about 4 days; I like mine in the fridge but room temp is good, too.

**Note: if you can’t find the frosting, substitute a regular vanilla frosting and use two packets of drink mix to ensure a quality, rich pink lemonade flavor. And stock up on this stuff since I’m betting it’s seasonal and will leave after spring–it’s so good!**

Light and refreshing–and the perfect accompaniment to your kids lemonade stands, methinks! I hope you love it.

xo, Hayley

German Chocolate Cake Fudge

Hey guys, I’m an English major.

That means (most of the time) I know how to talk and spell. Sorta. Maybe not after a few Electric Hurricanes. Certainly not after midnight, talking in my half-sleep about “scared spaghetti” (ask Jessie). But let’s pretend.

So a few days ago at school, I witnessed a young couple in the midst of a qualm. She, the UGG-boot-wearing, Coach-purse carrying girl was clearly peeved at he, the Vans-sweatshirt-wearing, presumable-jock. I’m not really sure what they were fighting about since I was in the middle of trekking to lunch and no one and nothing gets in the way of me and my food–not even two song-birds in love–but I’m assuming the magnitude of their fight was large and serious since she looked pissed off and he looked apologetic.

Secret rendez-vous in the boy’s locker room, perhaps?

Hitting on her perky best friend?

Using incorrect spelling and/or grammar through a text?
*Just because we’re texting does not give you the right to abbreviate unnecessary words like “u” and “rite.” Also, it’s not my favorite, but you can only use the word “prolly” as a substitute for “probably” ONLY IF you’re actually aware that it’s spelled “probably.” Not “prolly” and certainly not “probly.” Thx thanks.

Anyway, while I was in the presence of their tense air, I happened to hear the girl say, “whatever, I could care less.”

Whenever I hear this, I nearly flip my you-know-what. It takes every teeny tiny fiber in my being not to interject myself into their conversation and scream, “YOU MEAN YOU COULDN’T CARE LESS. COULDN’T!!! Right now you’re saying that, in fact, you COULD. CARE. LESS than you do NOW!”

I mean, it’s a common mistake and all, but the English language has kinda sorta been around for oh, HUNDREDS OF YEARS so no one really has an excuse to speak like that anymore.

Unless you couldn’t care less, of course.

But if you could care less… then you should probably start caring about how dumb you sound. Just sayin’.

Some other moronic things people say that hurt the English language and fellow grammar nazis such as myself:

1. Saying “ATM Machine” and/or “PIN Number.” Yeah, I know. I didn’t realize that the ‘M’ stood for ‘machine’ and the ‘N’ for ‘number’, either. But they were lookin’ out for us when they created those acronyms. Therefore, saying ‘machine’ twice is kinda redundant. So… don’t say it twice.

2. Saying, “I’m going up to ____” when you mean going South/”going down to ____” when you mean going North, etc. If you’re in the Sacramento area, DON’T say you’re “going up to San Diego.” San Diego is South. We are North. Do not say you are going North to a place that is not North at all. You’re confusing and embarrassing.

3. Using the wrong root of a word, such as “orientate” for “orient”, “conversate” for “converse”, or “interpretate” for “interpret.” Uh… if you say any of those things, you’re saying something wrong. Also, I know it’s technically correct, but I really hate when people use the word ‘utilize’ for ‘use.’ Yeah, it’s the same thing, but it’s like, why pay $5 for a word that does the job but does so awkwardly when you could use a penny word that actually sounds smarter?

4. “Deja Vu all over again.” Lol.

I’m not going to keep going on and on about grammar because you’re probably like, “wow, this girl is totally mean. She just publicly ratted me out for saying ‘PIN Number’ and I didn’t even know the difference!! Ugh, I could really care less about this beeyotch and her freaky grammar tangents. Where is this German Chocolate Cake Fudge this girl promised? She is so full of herself. I hate her and her stupid sparkly blog. I’m going to go fail English class now since that’s like, my right as an American citizen.”

….k, maybe not like that. Hopefully not like that. I’ll kind of be sad if you really feel like that, but ehh, then again, I’m the one who can spell soooo.. here’s your fudge. Love me.

German Chocolate Cake Fudge

1 pkg semi-sweet chocolate chips
1 can coconut pecan frosting
About 1/3 cup lightly toasted coconut*
About 1/4 cup toasted pecans*

1. Line an 8×8 inch pan with foil, extending the sides of the foil over the edge of the pan. Set aside.
2.  Microwave the chocolate chips in a microwaveable bowl for about a minute, stirring well. Add a small splash of oil, then zap for another 30 seconds-1 minute, stirring after 30 sec. until the chocolate chips are smooth and melted. Stir in the can of coconut pecan frosting until blended.
3. Spread the mixture into your foil-lined pan and smooth into an even layer. Top with the toasted coconut and pecans evenly. Allow to harden, for about 3-4 hours in the fridge. This fudge takes a little bit longer to set up than other fudge I’ve made, probably because the coconut pecan frosting is a bit runnier than other frosting. Cut into bars and serve.
**Note: to toast coconut and pecans, line a baking sheet with foil and spread the shredded coconut and nuts in an even layer. Toast in a 300 degree F oven for about 10 minutes, turning the coconut and nuts every 3-4 mins or so, until fragrant and toasted. Careful, though, because nuts and coconut burn quickly. If you can smell it, it’s done.

Why I’m on such a fudge kick, I do not know. But I love fudge kicks. (Why did that sound gross?) Whatever, I couldn’t care less.

If you like fudge kicks too, try these other awesome fudge recipes:

Chocolate Cherry Fudge
Salted Caramel Fudge
Funfetti Fudge

Have a wonderful weekend!!

xo, Hayley

Chocolate Cherry Fudge

So for Valentine’s Day, I decided I wanted to do something different.

Jessie and I both work on Tuesdays (boo) so we won’t be seeing each other. And our anniversary is just four days prior, so I think we planned to do a V-Day/anniversary-holiday mashup.

Complete with cheesecake and steak with lots of A-1 (don’t wrinkle your nose at me; the best part of steak is the A-1) and lots of happy times and romance.

Read: flowers. Lots of them. And maaaaybe gifts. I’m partial to jewelry. But he can skip the chocolate. We all know I’m more of a fruit and vanilla girl anyways. Or better yet, he can bring me some chips. I do love chips!

Anyway, while spending hours er, browsing, on Pinterest, I have come across a lot of really unique, really cute Valentine’s ideas and it got me thinking, I wanna be creative and do something different.

Mix things up.

Be one-of-a-kind and all that.

I mean, cards are played (even though I still love them). And I really don’t like “dinner and a movie” dates because frankly, I despise the movies. I much prefer my Triple D viewing at home over some $12 flick I can barely hear because there are a bunch of giggling, asinine teenagers kicking my chair.

I just want romance. Preferably in a unique way. Like, I’m not heavily suggesting anything but I pretty much fell in love with the people who made homemade coupon books and little flippies of “Reasons Why I Love You.”

Though I’m confident Jessie’s “reasons” why he loves me would consist of:

I love that you’re so weird and you talk to dogs and make squeaky noises sometimes.

I love that you aren’t afraid to out-eat me when we’re out to dinner, not just by a few bites but by eating your entire plate, the remainders of mine and still wanting dessert.

I love that you have a horrible singing voice which eliminates any potential of you singing while driving, singing in the shower, singing in the rain, or singing period.

I love that you’re er, compassionate–yeah that’s it–when it comes to animals and besides squeaking at dogs and stuff you also cry when you see really cute dogs. At first I thought it was kinda weird but now it’s endearing. Yeaaah, endearing!

I love that you love bread so much.

I love that I can easily torment you by telling you that you smell like noodles, then pin you down so you squirm and freak out that your pits smell like soup.

Obviously super romantic and charming.

Me, not Jessie.

*makes straight face*

ANYWHO, if you couldn’t already tell I’m kindasorta excited about this two-ingredient fudge thing. I only made Salted Caramel Fudge a few days ago, and I have yet another fudge recipe coming up.

I’m either being really inventive with this fudge thing or I’m in a creative baking rut and am heavily relying on the fact that I can whip up weird flavors of chewy fudge with a can of frosting and some chocolate chips.

It isn’t the last one or anything, why do you ask?!?!?!

Let’s just pretend for the sake of my sanity and emotional well-being and everything that I’m super pretty and inventive and my crying around cute dogs is endearing and my Chocolate Cherry Fudge isn’t basically a repeat of the fudge I made 5 days ago, mmkay?

Now eat some freakin’ fudge.

*charming smile*

Chocolate Cherry Fudge *inspired by my Salted Caramel Fudge 

1 can cherry frosting (found this at Target)
1 bag white chocolate chips
1 bag cherry M&M’s (a Valentine’s day seasonal product but SO good)
Sprinkles or pink sugar, optional

1. Line a 9×9 inch baking pan with foil, extending the sides of the foil over the edge of the pan. Set aside.
2.  In a large microwaveable bowl, melt the white chocolate chips for one minute and stir. Add a splash of canola oil (about a teaspoon) and zap for another 30 seconds-1 minute, stirring at 30-second intervals, until white chocolate chips are smooth and melted. Do not let burn!
3. Stir in the can of cherry fudge until well blended. Spoon into prepared baking pan and evenly smear the top with a well-greased rubber spatula or spoon. Sprinkle with sugar, sprinkles and chocolate cherry M&M’s, or arrange in a fancy pattern, if desired.
4. Allow fudge to set and chill, about 2 hours in the fridge, before cutting into squares.

Y’all really need to pick up a bag or five of these chocolate cherry M&M’s. They’re phenomenal!

If you’re loving chocolate & cherry together, you may like:
Chocolate Cherry Cola Cupcakes by me
Cherry Marshmallow Rice Krispy Treats by Inside BruCrew Life

Have a sweet day!!

xo, Hayley

May be linked to: Trick of Treat Tuesdays, Crazy Sweet Tuesdays, Sweet Treats ThursdaysMingle Monday

Related Posts Plugin for WordPress, Blogger...