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.
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!**