One Bowl Banana Walnut Bread February 21, 2012

After the chaos that has been my life, I decided to take this morning off from working out and enjoy a quiet, slow start to my day before heading off to work.  The weather seemed to support my decision for a warm tea and computer kind of morning!

 

 

Since every meal I had yesterday was eaten on the run, quickly shoveling food into my mouth, I loved the idea of sitting down and enjoying my breakfast (eggs and toast) this morning.  And not feeling rushed before heading out the door.  Yesterday, you may have noticed some nasty looking bananas in the background of my pictures.  I was WAY TOO tired to stage anything.

 

They were leftover from the course this weekend, and so I snatched them up for banana bread.  I decided to make mini loaves for my five coworkers who were in the class with me as a little happy to get us through the week.

 

I have numerous banana bread recipes, but one of them is super easy and comes together in just ONE BOWL.  I’m not exactly sure how it works as many quick bread recipes have multiple steps and many bowls, but this is one of the best recipes out there, I promise!  It is actually a muffin recipe given to me by a friend and I don’t know the original source.

 

I always have the ingredients in the house, so you just need some old bananas, a big bowl and a hand mixer!

 

Starting with the bananas, all of the ingredients (wet and dry) go into the bowl.

 

I only own 4 mini loaf pans, but I wanted to make 5 loaves, so I pulled out my fall pumpkin mold.

 

 

The benefit of mini pans is that it decreases the baking time.  After 30 minuets, I pulled 4 beautiful loaves and one festive pumpkin out of the oven.

 

  

 

It kind of reminds me of that old Sesame Street song…’One of these things is not like the other…one of these things just doesn’t belong!”

 

I wrapped them up for my friends at work figuring that whoever ends up with the pumpkin will definitely get a laugh out of it.  Plus, if they are like me and haven’t had much time to get to the grocery store, they’ll be happy to have a homemade treat!

 

 

 

One Bowl Banana Walnut Bread

 

Ingredients

3-4 medium very ripe bananas

1 1/4 cups (6 1/4 ounces) all-purpose flour (I have also supped in whole wheat and spelt in the past which was a huge success)

1/2 cup walnuts, chopped

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

2/3 cup sugar

1/3 cup safflower oil

1 large egg

 

Directions

-Preheat oven to 375 degrees and place rack in center of oven.

-With Metal Blade (a hand mixer works just fine), process bananas until smooth, with a few bumps remaining.  Add the rest of the ingredients and process for 3 seconds.  Scrape the work bowl and process just until mixed, 1-2 seconds more.  If there mixture is still not fully mixed, gently stir with a spatula to combine.  DO NOT OVER MIX!!!

-For Muffins: divide batter amount 10-12 prepared muffin cups and make until brown, about 25 minutes.

-For Bread: pour into a greased loaf pan and bake until brown, about 50 minutes.  Decrease time to 30 minutes for mini loaves.

Still Going Back and Forth February 20, 2012

I’m back…no maybe this is forth.

 

Let’s just call it back since I’m currently in my own home, but just for the night as I am heading back to my parents’ tomorrow night.  I’m slightly disoriented and had to have the woman at Trader Joe’s tell me what day it is.

 

It was a crazy busy weekend (and Monday) in class.  The past four days were both physically and mentally exhausting as I learned a lot of new theories and skills and bounced back and forth between home and work all of the while reminding myself that another weekend would come.  I crashed hard last night and gave up my morning run to enjoy a blissful 10 hours of sleep.  I knew before coming home tonight that I would have to make an emergency grocery store run.  The BOY went out for the ‘essentials’ while I was gone, which included chocolate milk and bacon…not enough to get me through my week even with a few nights back at my parents!

 

Thanks to the holiday, there was no traffic.  I made it home before the BOY and threw together a quick and easy dinner (thank goodness for frozen veggie burgers).  Someone in the class this weekend told me about a kale recipe and I found a few leftover leaves in the fridge that were still fresh and crisp.  I can’t believe the BOY didn’t eat them…ha ha! 

 

In this recipe, you start by cutting the leaves off of the stem.

 

Drizzle with lemon juice and olive oil.

 

Then sprinkle on garlic powder and my secret ingredient…Trinidad Lemon Garlic from The Spice House!

 

The worst thing about kale is that it doesn’t photo well.

 

 

The good news…it makes a fresh and healthy side dish for dinner.  The lemon and garlic make the perfect combination on this crispy green. 

 

 

 

BTW, not pictured on my dinner plate is the HUGE bowl of air-popped popcorn (also covered in Trinidad Lemon Garlic) that I had after dinner when I finally sunk my bottom into my couch to zone out and watch some TV. I can’t believe tomorrow is Tuesday and my workweek begins. I’m not sure if I will be able to drag myself off of the couch ever again!!!

 

 

A few other fantastic kale recipes to try this winter…

 

Green Smoothie (can use spinach, chard or kale)

 

Kale Chips

 

Sausage, White Bean, and Kale Soup

 

Spanish Chickpea, Tomato, and Kale Soup

 

Two Bean Soup with Kale

 

Curried Red Lentil Soup

 

 

Lemon Garlic Kale

 

Ingredients

1 batch of kale, rinsed and dried well

Olive oil (about 2 teaspoons)

Juice of 1/2 of a lemon, squeezed

Garlic powder

Lemon garlic seasoning

 

Directions

-Cut the kale off of the stem, leaving the leaves long.  Spread them out onto a cookie sheet, covered in foil, and sprayed with cooking spray.

-Drizzle olive oil and lemon juice over kale.  Do not soak or it will not cook evenly.

-Sprinkle garlic powder and lemon garlic seasoning over kale.

-Bake in preheated 350 degree oven for 12 minutes or until edges just begin to brown and kale becomes crispy.  Keep a close eye on the kale and DO NOT OVER BAKE!

-This makes the perfect side paired with fresh fish or can be eaten as a snack with nuts and dried fruit.

Back and Forth February 18, 2012

You know how I LOVE my 3 day weekends.  I tend to get a little cranky when I only have a two day weekend (I’m not sure how I ever survived on them), but I don’t have any idea how to survive with NO weekend!  Since I am in a class through Monday, and responsible for some of the planning, it has been a BUSY weekend!  I spent the last two night’s at my parents house, I’m back home with the BOY tonight, and then I’m back and forth between my P’s and my parents the rest of the week.  We had big plans for dinner tonight (going out with a gift card), but I was way too wiped out after 10 hours of class today.  Instead, we went to the local Mediterranean place for falafel, grabbed a movie form the Redbox, and one of my patients dropped off dessert yesterday.

 

 

Since I love to bake, I’m always happy to bring some baked goods to our classes.  Yesterday, I went with my favorite box mix from Krusteaz.  If you haven’t tried this one, it is absolutely incredible!

 

Tonight, I didn’t have any energy for serious baking, so I went with my FAVORITE easy muffin recipe.  It only takes 2 ingredients.

 

And a glass of Champagne never hurts!

 

Simply combine the pumpkin and cake mix.  I chose a spice cake mix tonight, but chocolate is good and marble cake is the BEST!

 

 

The batter is thick and stiff, nothing like a real cake or muffin batter.

 

Spoon your batter into a greased mini muffin pan.  Don’t worry about any bumps or peaks.  These are not going to be your prettiest looking muffins.

 

 

 

 

 

 

 

I told you these guys look a little funky, but trust me, they taste fantastic!  They are perfect in a pinch because who doesn’t have a cake mix and can of pumpkin in their pantry?!

 

Now I just have to figure out when I’m going to get to the grocery store because cake mix and pumpkin are ALL that we have in our house right now!

 

 

Two-Ingredient Pumpkin Spice Muffins

 

1 box of spice cake mix

1 can of pumpkin puree

 

-Combine 1 box of cake mix and 1 can of pumpkin.  Stir until just combined.

-Fill mini muffins tins with batter.  These will not expand like regular muffins, so they can be pretty full.

-Bake in preheated 350 degree oven for 16-18 minutes.  Muffins are done when the top springs back to your touch.

-Let cool before enjoying!

-Store in an air tight container.

 

***You won’t taste the pumpkin in chocolate muffins, I promise!

***If you want to get real daring, you can add a third ingredient…pecans with spice or chocolate chips with marble.

 

 

By the way, I just found this recipe for Two Ingredient Pumpkin Cookies!  Will have to give those a try soon…maybe even this week if I don’t make it to the grocery store!

 

 

Other Two Ingredient Recipes to Try:

Yellow Cake (I love this recipe…it’s addicting)

Two Ingredient Strawberry Fudge

Two Ingredient Crockpot Chicken (This could be your families new favorite dinner!)

Butternut Squash Puree

Kale Chips

Parsnip Chips

20 Minute At Home Workout February 15, 2012

I owe you a workout post.  Remember last Monday when I was a lazy bum???  Even though I never left my house, I was still able to break a sweat.  I had cut this little blurb out of Fitness Magazine.  It was part of a reader story, and I thought the moves looked challenging but doable.  I had planned on using it at the gym, but this lazy Monday turned out to be the perfect day to give it a try.

 

 

Confession…I didn’t even change out of my PJ’s.  I turned on some trashy TV, found a stop watch and began the exercises.

 

Each exercise is done for 1 minute at a time so you don’t have to count reps.  I didn’t rest long in between sets, except to grab some water when I needed it.

 

20 minutes later, Kim K was still frustrated with her husband, but my heart rate was pumping, my arms were tired, and I was surprisingly sweaty!  Plus, I got in a workout without leaving my house.  Bonus!  

 

 

Take Home Message

TRY IT!  The moves are tough to do and after 45 seconds, you will be feeling them.

This workout is very arm heavy.  My recommendation would be to add some core.  Throw in a 1 minute plank at the end and then do 4 rounds to reach your 20 minutes.

Looking to increase your cardio, add in a minute of mountain climbers, jumping jacks, sprints, or jumping rope in between exercises.

This will make a great post workout breakfast!

 

 

What is your favorite way to exercise at home?

Curried Red Lentil Soup with Kale February 15, 2012

I bought these beautiful red lentils at Whole Foods with plans to make another batch of Curried Butternut and Red Lentil Soup. 

 

 

However, the butternut squash that I roasted earlier in the week went bad.  I was still in the mood for curry and had lentils and an onion ready to become soup, but I didn’t have anything suitable to substitute for the squash.  I found another lentil soup recipe on Oh She Glows.  I modified it slightly and got started with the chopping.

 

I have been SO GOOD about not drinking soda, but I had a treat while I worked played in the kitchen.

 

I used garam masala along with my curry powder for an authentic taste.

 

The soup came together quickly and caused the whole downstairs to smell amazing.  Even the BOY asked what I was making.  I think I see a theme here…he is interested in anything the moment he smells curry powder.

 

 

 

It was my February goal to eat more leafy greens, and thus far, I am failing. 

 

This adaptation of Angela’s recipe gave me the idea to add some kale to my soup.

 

 

This fragrant soup tasted just as good as it smelled, although I think my kale pieces are too big.  I expected them to wilt a little more.  My only change for next time would be to cut/tear my kale into smaller pieces.

 

Without butternut squash, the texture of this soup is different, but the soft carrots and kale bring a lot to this flavorful broth.  This hearty soup will warm you up on any cold day!

 

 

 

Curried Red Lentil Soup with Kale

Adapted slightly from Oh She Glows

 

Ingredients

1 large onion, diced

3 carrots, peeled and chopped

3 garlic cloves, finely chopped

1.5 Tbsp curry powder

1/2 Tbsp garam masala powder

1 cup uncooked red lentils, rinsed and drained

4 cups low sodium vegetable broth (or water)

1 Tbsp fresh squeezed lemon juice

Sea salt and pepper to taste

1 bunch of kale, torn or cut into TINY pieces

 

-Spray Dutch oven over medium heat with non stick spray or coat with olive oil.  Add onions and carrots, stirring occasionally for 5 minutes until onions are fragrant.  Add garlic and cook vegetables until soft, stirring occasionally for another 5 minutes.

-Add curry and garam masala, stirring to coat for 1 minute.

-Add lentils, veggie broth, salt, and pepper to taste.  Add in lemon juice.  Stir and bring to a boil.

-Reduce heat to medium low.  Stir in kale and simmer for 20 minutes, uncovered.  Cover and simmer for another 10 minutes until kale is wilted.

Sweet!!! February 14, 2012

Happy Heart Day!

 

Do you have any big plans???

 

 

 

Our house is feeling very festive this Valentine’s Day even though we don’t have anything exciting going on.  Speaking of festive, check out my Valentine’s Day outfit.  Is this shirt not ridiculous?!?!

 

The kids thought it was fabulous and their parent’s liked it too!

 

Especially the matching socks!

 

We wrapped up our secret Valentine Day celebration complete with treats (yes, that’s a red velvet whoopie pie), and I found out which of my friends bought me all of the fun gifts (including the puppets at the top of the post).

 

In honor of Valentine’s Day, I am sharing two sweet recipes with you.

Both are quick, decadent, and perfect for a holiday celebration!

 

 

Kahlua Cake

 

Beat the following ingredients for 4 minutes:

1 yellow cake box mix

1 box instant chocolate pudding

4 eggs

1/4 cup kahlua

1/4 cup vodka

1 cup oil

3/4 cup water

Bake at 350 degrees for 50 minutes.

Cool before serving.

 

 

I am sorry that I don’t have any better pictures of this moist, rich cake!  It is always a crowd favorite and easy to make because it starts with a box mix.

 

 

 

Strawberry Two Ingredient Fudge

Recipe from Cookies & Cups

 

 

 

 

 

 

 

Other V-Day Worthy Recipes (that I can’t wait to try):

 

Red Velvet Cupcakes in a Jar

Chocolate Cake Balls

Snickerdoodle Cookie Bars with Pink Cream Cheese Frosting

Vegan Cookie Dough Truffles

Mega Chocolate Chippers with Sea Salt

5 Minute Chocolate Chocolate Fudge S’mores Mug Cake

Red Velvet Popcorn

 

What is your favorite dessert recipe?

Leave links below!!!

Turning These… February 13, 2012

 

Into breakfast On-the-Run!

 

I tend to get a little grumpy when I have to go into work on Mondays.  And since I am in class this upcoming Friday-Monday, this morning it was off to work.  But first, I got up nice and early and headed to the gym for a run.  Mondays are a day that I count on for a BIG calorie burn, and I didn’t want to miss it just because I had to work.  I ran 5 miles on the treadmill alternating between 7:30 and 8:00 minute miles.  I am hoping to increase my race pace to close to 8:00 minute miles for my half-marathon in May.  On gym days, I usually shower, change, scrunch up my hair, and try to get back on the road in ~20 minutes.  This leaves little time for water breaks and no time for breakfast.  Because I am me, there is no way that I can survive the 30 minute car trip to work after a workout without eating, so I end up eating breakfast in my car.  I have tried a variety of on-the-go breakfasts.  Two handed foods requiring a spoon, like overnight oats are tough, but peanut butter and banana sandwiches work well, leaving me a hand free for the steering wheel.  This morning’s breakfast was a combination of the two:

Peanut Butter and Banana Oats On-the-Run.

 

One batch of this baked oatmeal creates 4 servings (almost a week’s worth), and is easy to eat as a finger food while speeding down the highway or commuting on the train.  It is super healthy (no sugar added) and can easily be vegan by replacing the egg with a flax egg.

 

This breakfast was so filling that I wasn’t starving at 10AM, like I usually am, and I was able to make it to lunch without a snack.  It might have helped that a coworker friend brought me a morning HAPPY (a soy cinnamon dolce latte…yummy!) since she knew that I would be here on my day off and that the two of us were beginning 12 straight days at work (the class we are taking is at our clinic this weekend).

 

Can you feel the love???  If not, you just have to look at all of my coworkers’ socks!

 

 

Valentine’s Day is in the air…Oh the joys of working pediatrics!  I have enough pairs of Valentine’s socks that I actually started wearing them last week.  To make things more exciting, we also do a Secret Valentine at work where we leave each other little gifts throughout the week leading up to a celebration tomorrow, complete with decadent desserts.  I have the BEST V-buddy ever, who along with the adorable finger puppets and perfume spray, bought me this body wash!

 

It is perfect timing because I just noticed this morning that the body wash in my gym bag is running low, and I feel very strongly that  a woman should have a NICE body wash and lotion if she has to bathe in the gym showers before work!

 

What is your grab-and-go breakfast on a busy mornings?

 

 

 

Peanut Butter and Banana Oats On-the-Run

Adapted from Peanut Butter & Banana Baked Oatmeal

Makes 4 servings

 

Ingredients

2 cups old-fashioned oats

1 tsp baking powder

2 Tbsp flax

1 egg

2 Tbsp (32g) natural peanut butter

1 cup unsweetened almond milk

1/2 cup water

1 tsp vanillas

3 overripe mashed bananas

 

Directions

-Preheat oven to 375 degrees.  Spray a 9×9 inch baking pan with cooking spray.

-Combine dry ingredients (oats, baking powder, and flax) in a small bowl.

-Using a mixer, beat the egg, peanut butter, milk, water, and vanilla until smooth.  Add in the mashed banana and stir until combined.

-Stir in the oat mixture until just combined.  Pour mixture into prepared pan and bake for 35 minutes until edges begin to brown and the middle is set.

-Makes 4 servings for a weeks worth of breakfasts!

-Store in air tight container or freeze individually.

 

Vegan Option: replace egg with flax egg, omitting the flax from the dry ingredients

Add Ins: walnuts, almond butter, cacao powder, dried fruit or whatever else you think might taste good!

From Costco to… February 12, 2012

LAS VEGAS!!!

 

Last Saturday night, the BOY and I were out enjoying a pitcher of beer and talking about visiting friends in St. Louis during his spring break.  Half jokingly, he threw out the idea of all of us going to Las Vegas.  Our friends loved the idea and for a week we have been talking and texting working out all of the details.

 

So where does Costco fit in???

 

Last Sunday, we met my mom at Costco and the BOY spotted Vegas.com gift cards.  After lunch, we headed back to Costco (once again meeting my mom who was still in the area after our yoga class this morning) to pick up the cards.  And while we were there, we also got some food (splitting huge containers of fruit with my mom because who really has space for 5 pounds of grapefruit) and a new office chair for upstairs.

 

But the most exciting purchase was these $100 gift cards which cost only $80/piece, and there is NO LIMIT on how many you can buy or use.

 

We made a quick stop on our way home…

 

Although I HATE McDonald’s (since I am in a good mood, I will spare you my soapbox), the Shamrock Shake is a classic and a favorite of the BOY and I.  He grabbed a large one, and I enjoyed a few sips.  It was cold, minty delight!

 

 

We headed back home to book our trip using our pile of gift cards.

 

In just under a month, the BOY and I will be spending a long weekend on the strip gambling, drinking, shopping, and eating with our close friends.  So exciting!!!

 

 

I have only been to Vegas once, and that was 6 years ago for my brother’s 21st birthday.  Please excuse the quality of the below photos.  They are pictures of pictures from my pre-digital days. 

 

I loved hiking at Red Rocks.

 

And fueling up at the Stage Deli.  Biggest black and white cookie ever!!!

 

We had a lot of fun, but it was November and a little chilly.  I am super excited to go back and hoping that we have some warm weather to enjoy the pools at the MGM Grand where we are staying.  Hooray Costco gift cards!  We are off to Las Vegas and looking forward to some time away!

 

Thanks also to Costco for making dinner!!!

 

Strong and Peaceful February 12, 2012

I always look forward to Hot Yoga on the weekends.  And this week, I was especially excited to go.  My body has felt a bit out of sorts, physically and emotionally, and yoga always has a way of pointing me in the right direction.  I was little nervous though because hot yoga also has the ability to stir up emotions, and I wanted this morning’s class to be a positive one.  We had one unopened bag of cat food that the BOY tried to throw away on Wednesday.  I told him I wanted to donate it, but that I would take it out of the house. I have been driving around with cat food in my car, but remembered this morning that the yoga studio does a food drive.  Before class, I pulled together some other food to donate, and then decided to ‘dedicate’ this morning’s yoga practice to celebrating Emmy’s happy and playful side.

 

 

I even threw on a bright pink headband as I was walking out the door to brighten up my dark colored yoga clothes.  I met my mom at the studio and shared with her my intentions for this morning’s class.  She was onboard!  After feeling like a zombie for the past couple of days, I wanted to feel strong and in control.

 

The class was fast paced and challenging.  The poses forced me to focus my attention inward, concentrating on my muscles as I adapted to strength moves and balancing poses.  During one single leg balance pose, I had to smile to myself remembering this picture of Emmy joining in on my home yoga session.

 

The music was uplifting and I felt strong and determined throughout the class, especially when I saw the muscular guy next to me rest during the core work as I powered through it.  I felt the positive energy in the room and I was happy, confident that my good mood would carry over into the rest of my day.

 

I laid down for our shivasana feeling tired from the intense workout, but with joy in my smile and peace in my heart.  The teacher led us through some relaxation breaths as we calmed our minds and bodies.  He instructed us to feel beautiful, strong, and at peace.  I felt relaxed for the first time all week and an overwhelming sense of calm.  I knew this would be important as I headed into what looks to be a busy two weeks of work/class.  At the end of the class, I took one final deep breath, stretching by body in all directions. I opened my eyes with a sense of direction, which I did not feel when I woke up this morning.

 

The first place my direction took me was home for leftover Jumbo (notice how much thicker it is today).  I don’t know if it was my good night’s sleep last night or this morning’s yoga joy, but I felt much happier walking out of the studio than I had in a week.  I had a strong body, a peaceful mind, and a happy heart.

And now I am off to…

 

…Costco!?

Who isn’t happy at Costco??? 

To Be Continued…

Hitting the Hills and Eating Fudge February 11, 2012

The BOY and I are laying low this weekend.  Last night, we snuggled into our house, made dinner and watched The HELP.  I didn’t sleep great last night and we were both up at 8AM.  The sunshine looked promising for my standing Saturday morning running date, but it was deceiving.  9 degrees!!!  Way to cold for an outdoor run.  After our 11 mile run last weekend, my trainer and I decided to meet for a hill workout today.  After checking the weather, we moved our workout indoors.  Breakfast was eggs and toast.  I have been slightly obsessed with these farm fresh eggs, making scrambled eggs for breakfast almost every morning.

 

I opened up our last jar of Door County jam this morning, and if possible, I think I saved the best for last.

 

I spread it over a toasted multigrain bread from Whole Foods.  Breakfast was simple, warm, and fresh-the perfect way to start your day.

 

I met my trainer at the gym, which was packed.  Despite the crowds, we were able to find two treadmills side by side.  We started our indoor hill workout with a 10 minute warm up before jumping running right in.  Running at a speed of 6.0 mph, we started at 3.0% incline, increasing every minute until we got to 8.0%, then slowing down and returning to 3.0% for a recovery.  After 4 rounds, my heart rate had maxed out a 178bpm and we were both exhausted.  It was a challenging workout but much easier to do with a friend.  I wanted to get in a run this weekend more for the therapeutic aspect of pounding the pavement, so the HUGE calorie burn was just a bonus.  We finished up with some core before heading back out into the cold.  I ran a few errands, stopping by Whole Foods for a few dinner items, Jewel to return our Redbox movies, and Target because I always need something from Target.

 

The BOY and I had planned on a quiet dinner in and then going out to a movie.  I asked him what he wanted, and he requested Jen’s Jumbo.  I figured if I was going to be eating meat for dinner, then I should get a high quality meat.  I found these spicy Italian turkey sausages at WF and they were perfect for this recipe!

 

 

I decided to try using brown rice from the bulk bin instead of the minute rice that I usually have in the house.  I was a little nervous about the cooking time, but after 30 minutes of simmering, the rice was soft and chewy.

 

One last note on ingredients, if you don’t have a Trader Joe’s in your neighborhood, Target sells frozen roasted peppers and onions as well.  The roasted flavor is an important part of the soup, so they are worth looking for.

 

We ate the soup hot off of the stove since we had a movie to catch. It was good, but the flavors really didn’t have a chance to blend and the jumbo was a little too brothy.  By the time we made it home (and after these photos were taken), the soup had thickened and the rice had plumped up some more.

 

This is definitely the kind of soup worth making early or even a day ahead for maximum taste. 

Note the BOY using his pen to point out the meat in his soup.

 

Last week, the BOY made a few hints that he might like some chocolate peanut butter fudge.  I found this recipe last weekend, but decided that we had enough Superbowl food and didn’t make it.  I had all the ingredients in the house and a few minute while the soup was simmering to pull this recipe together.  I figured that we could use a sweet treat tonight!!!

 

This recipe is easy to make, but hard to snap photos while bouncing back and forth between your melting chocolate and peanut butter pans.

 

The consistency of my peanut butter portion is a little off.  Instead of peanut butter chips, I used actual peanut butter.  It worked in terms of taste, but I would recommend picking up the peanut butter chips instead. 

 

I used 8 ounces of Baker’s chocolate in place of chocolate chips.  The rich taste and smooth texture were absolute perfection.

 

Combined together this melt in your mouth fudge is a new house hold favorite best enjoyed with a cold glass of milk.

 

The BOY was so eager to try ‘HIS’ fudge that he snatched it away before I had finished my photo shoot.  I made him freeze so that I could get one last shot.

 

Hooray leftovers!  Sweet Snacks=Sweet Dreams!

 

Good Night!

 

 

Recipes

Jen’s Jumbo

Chocolate-Peanut Butter Fudge