As promised, I’ve got recipes to share!

First off, a take on Jennifer’s Crispy Chewy Chocolate Peanut Butter Bars, which I made before. They came out oh so crumbly before, but this time appear to be holding together better, which is good since I made them as a birthday cake stand in for my sister (who is in field season and needs portable energy this time of year!).

Cheryl’s chocolately cranberry instead of cake bars

Ingredients:
3 c. kamut puffs
1 c. oats
dash cinnamon
1 c. cranberries
1/4 c. cashews (chopped)
1/2 c. honey
1/4 c. brown sugar
1/2 c. peanut butter
1/2 c. cocoa

Directions:
In a large bowl, combine kamut puffs, oats, cinnamon, cranberries, and cashews. Set aside.
Combine honey, brown sugar, and peanut butter in a saucepan. Heat til melted over medium heat.
Add cocoa and stir til combined.
Add heated mixture to bowl, stirring mixture ’til cereal is coated.
Spread and press into a greased 9×13 inch pan.
Cool in refrigerator before cutting into bars.

And to channel Martha you must be really epic.

And epic I was because I aced my first attempt at fudge (for Mother’s Day so you know it was made with love!). All while hustling against the clock to get to yoga on time today. Though it was based on a really simple recipe…I hope my mother approves.

Fudge you can’t fudge up

 Ingredients:
1 can sweetened, condensed milk3 c. chocolate chips (semisweet)
dash salt
2 tsp. vanilla
1 1/2 c. crushed walnuts

Directions:
In a medium saucepan, heat condensed milk, chocolate chips and salt over medium heat, stirring until smooth (it will be thick but should not be lumpy).
Stir in vanilla and walnuts.
Press into a greased square pan.
Cool in refrigerator before cutting.

 And yum. Enjoy!