The idea was barely adapted from THIS recipe from Inside BruCrew Life. I never knew you could make fudge with a container of frosting and chocolate chips! I might NEVER make real fudge now.
The only problem I had was that I microwaved the frosting in its original container and it overflowed a little… just a smidge.
I let it set in the fridge for a few hours before I cut it up.
I called it PB&J fudge ‘cause strawberry frosting= jelly and Reese’s Cups= peanut butter. This recipe is a total win. Husband is devouring it, and the folks he works with are cursing me for ruining their diets. Sorry! 😉
Check out my PB&J Quick Fudge!
Happy Making!
-Hey Waitress!!
I adapted this recipe from Crazy For Crust! It’s sooo good, like crazy good.
I’ve had it bookmarked for (what seems like) FOR.EV.ER. and I really wanted to make something that was super-easy and shareable … there’s some sort of major sporting event tonight that people like to gather for… I think it has something to do with football. 😉
The next time I make this I’m going to use candy melts. Just like the notes from the original recipe said, the white chocolate melted on my hands. This is probably only a concern if you’re going to be sharing. If you happened to be hunched over a large serving bowl shoving handful in your mouth and growling at anyone who comes to close… melting chocolate won’t be a problem. Not that that happened or anything.
I’ll also probably use either peanut butter OR peanut butter chips… this time I was running really low on PB and I wanted to make sure I’d have enough left over for my bagel tomorrow.
I let both cookie sheets set in the fridge for a few hours before I broke up the chunks and mixed them together.
This stuff is so good I’m glad we’re not going to any Super Bowl Parties so I won’t have to share any of MY Chocolatey PB Caramel Corn!! Click on the link to see my recipe.
Happy Making!
-Hey Waitress!!
Here in PA we’ve had a of a heat wave this past week. I shouldn’t be complaining… but I really hate being too hot. Honestly, it’s been in the 90’s, but the heat index puts it around 100. Ugh.
So, because it’s been too hot (and because I needed an excuse to try) I decided to make some ice cream. I don’t have one of those fancy-smancy ice cream machines so (of course) I went in search of some recipes on the InterWebs.
Most of the recipes I saw could be broken down into 3 bases. One with Cool Whip, another with heavy cream, and the last base was heavy cream and some other stuff that needed to be cooked. Now… I was in no mood to cook anything, and I really wanted to do something really simple so I chose to use Cool Whip as my base.
Then I just had to choose what to put in it! So many options… eventually I decided I should make something Hubs would eat, as I’m more of a FroYo girl.
The flavor is pretty good, but I think it should be more chocolatly. Next time I’m going to add more melted baking chocolate.
The texture isn’t as creamy as store-bought ice cream, but I bet if I used the heavy cream as a base it would be. It’s also kind of sticky… maybe I used too much condensed milk?
Overall, the recipe is yummy and with a few minor tweeks it could be heavenly.
Check out the recipe & try it out for yourself!
Happy Sunday!
-Hey Waitress!!
flatten with the bottom of a glass dipped in granulated sugar
baked & finished!
My plan for the whole month of December was Christmas inspired cookies. As it turns out, Hubs still doesn’t have a job, and I didn’t want to spend any $ on a cookie press (which I planned on using this week to make some spitz or butter cookies)… Then, thanks to SugarLoco (follow them on Twitter/ FB/ check out their blog) I found THIS blog post! 100 Christmas cookies!? YES PLEASE! Hub’s picked this weeks Sunday Bakery cookies from the list. I saved like 10 more into my favorites, and was inspired to “create” a Boozy/ Peppermint/ Red Velvet cupcake (still working on it)! YAY!! But I digress.
Overall these cookies are pretty yummy. The chocolate dough was simple, but a little sticky. Moisten your palms to roll it into balls. I used a tablespoon scoop to measure the size.
The Peanut butter “dough” tastes just like the inside of a Reese’s Cup! AND gave me an idea for peanut butter truffles… I used a teaspoon measuring spoon to scoop out the little balls.
I baked mine for about 9 minutes, because I was waiting for the tops to crack. They never did. L I think they’re a little dry, but maybe that’s because I over-baked? Other than that they’re yummy. And perfect to share… unless you’re a fat kid like me. Then they’re perfect to hoard someplace your family/ husband can’t find them! J
Happy Sunday Bakery!
-Hey Waitress!!
Click here for the recipe. originally from Better Homes & Gardens.
Unremarkable 