Twix Bars

In The Cottage posted a recipe (which I discovered via Kirsty) and it looked yummy. So I made it. And then Renae informed me that Twix bars don’t contain peanut butter, so really these are just Delicous Candy Bar Bars. Enjoy.

1 Box of Club Crackers
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Margarine
2/3 Cup Peanut Butter
1 Cup Milk Chocolate Chips

Begin by putting a layer of Club Crackers in the bottom of a 13×9 pan. Then, in a saucepan add the graham crackers, sugars, milk and margarine. Bring to a boil and boil, stirring constantly for almost 5 minutes. …Until it has become caramel-like and pulls away from the sides of the pan. Immediately pour this mixture over the club crackers. Add one more layer of Club Crackers and press down slightly. Place this in the fridge to chill for about 30 minutes. Next place your PB and Chocolate Chips in a small microwaveable bowl and heat for a couple minutes. Stir until melted and then pour over the top of the Crackers and spread it out evenly. Put it back in the fridge to harden and chill… and then cut the goodness into bars.


Peanut Butter Popcorn

I have been absolutely addicted to this stuff lately. It’s a really easy caramel-corn-like concoction. It does tend to stick all together, so you sometimes end up having to take a bigger chunk than you intended to — then again, who’s complaining about that? And as a happy sidenote, Simon has been pretending to pop popcorn on his play stove.


  • popcorn (pop enough to make two quarts)
  • 1/3 cup sugar
  • 1/3 cup light corn syrup or honey
  • 1/3 cup peanut butter
  • 1/2 teaspoon vanilla


  1. Cook sugar and corn syrup or honey to a rolling boil.
  2. Remove from heat and add peanut butter and vanilla.
  3. Pour over popcorn, stirring to coat.

I Scream, You Scream

I haven’t tried a new recipe in awhile. We been eating meals from the freezer, improvising with what’s in the cupboards, and eating out way too much. But I can’t stand this blog remaining without fresh fodder for too long, so here is the question:

What kind of ice cream do you like, love and/or dream about? Be as specific (or general) as you care to be.

Grilled Kabobs

We’re trying to incorporate a few more vegetarian meals, and I really liked how this grilled tofu turned out. In fact, we liked it so much that for tonight’s dinner I am making chicken on the grill using the same marinade — that way we can use up the leftover veggies as well. Red peppers were crazy expensive, so I just used green. Next time I will probably double or triple the marinade and marinate the veggies as well. And it would be super easy (and delicious) to experiment with different veggies for the kabobs — cherry tomatoes, eggplant, zucchini.



  • 2 tablespoons tamari soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 pound extra-firm tofu
  • 1 onion, cut in 1-inch cubes
  • 16 medium-sized mushrooms, cleaned
  • 1 large green pepper, cut in 1-inch cubes
  • 1 large red pepper, cut in 1-inch cubes
  • 1 tablespoon extra-virgin olive oil,as needed.


  1. In a large bowl or flat dish, mix the marinade ingredients.
  2. Cut tofu into 2-inch pieces, place in marinade, cover and marinate for an hour or more. (Marinate in the fridge two hours or longer.)
  3. Steam the onions for three to four minutes until tender.
  4. Alternately thread marinated tofu and vegetables onto skewers.
  5. Brush the kabobs with oil and place on the bottom rack of the grill. Cook over low heat, turning often for about 10 minutes or until tofu is grilled.

Raspberry Truffle Fudge

Leeza, from, sure did something right by sharing this recipe. It’s the simplest candy recipe I’ve ever made (seriously) and it tastes amazing. Check out my blog for more photos from the bridal shower where I served the fudge.

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste

1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

**Based on others’ reviews, I exchanged seedless raspberry jam for the raspberry-flavored liqueur. I simply melted the jam in the microwave and made the easy substitution. Also, I drizzled more melted jam on top of the fudge. Mmm, mmm good!!