You came to me like a thunderstorm, lightning in your eyes. Eyes the color of Tahitian waters.
When I knew you a little better, something broke in me, and I began to color in the flowers on my pristine white mattress. That was a week before I took your mouth with mine and made you my reluctant bitch.
I’m the original. All the dreams came from me. You chose the fakes. You chose the Illusions. You reign in my teenage fantasies. Did it ever occur to you that I’m an adult now?
Saying goodbye to you was the toughest decision I ever made in my life.
This song pretty much sums up life right now.
- Prep Time: 10 min
- Cook Time: 2 min
- Ready in: 12 min
- Yield: 12 pieces of fudge
- 1/2 cup (120 milliliters) pure maple syrup
- 1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts)
- 1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter with success!)
- 2 teaspoons vanilla extract
- 1/2 cup (55 grams) roasted salted peanuts, coarsely chopped, optional – divided
- Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
- In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it won’t appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped peanuts, if using.
- Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped peanuts, if using, and place the pan in the freezer. If you don’t have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
- Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
- This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.
1 (10 oz) package pretzels
5 cups Cheerios (you can use plain or my favorite is the Multi-Grain Peanut Butter)
5 cups Corn Chex
2 cups peanuts (or mixed nuts)
2 (12 oz) packages plain M & M’s
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil
In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside.
In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds). Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large baking sheets (I used cookie sheets) lined with wax paper. Let cool and then break apart into chunks.
Store in an air tight container.
Serves 15-20 people (depending on how much everyone eats!).
“Ow, not so hard, baby!”
“Oh but you told me it’s a toy. I assumed it’s made of plastic!”
I’ve been through some weird shit. I think that the best way for me to tell my story is either through fiction, or poetry. Damnable Writer’s Block. I don’t know how to write now that I’m medicated. I better learn.