If you read my last week’s post, you saw that I wasn’t having veggies. A shocker for me – I eat veggies at least three meals a day typically (plus snacks), but last week, they just didn’t appeal to me. Good news – I’m back on the veggie bandwagon! I still haven’t been feeling them in the morning and haven’t been doing eggs, but on this day (Tuesday), I had them twice in one day. Woohoo! I’m almost back!
Here are Tuesday’s meals. It includes some veggies AND a work potluck where we all brought in soup to share!
For breakfast, I started the day with some yogurt and fruit. I mixed plain Greek nonfat yogurt with some canned pumpkin, cinnamon and Hemp Hearts and it was delicious! Does pumpkin count as eating veggies for breakfast?
Lunch was our potluck! I had brought in a chicken gnocchi soup, but also tried some beef stew, veggie chili and gluten-free matzo ball soup. Plus some homemade fudge for dessert. And a side of raw veggies. And bread. Yup, that was a delicious lunch and I ended up in a food coma.
homemade peanut butter fudge!
For a snack, I had an apple. I forgot to take a picture, so here’s my mostly eaten apple from Monday. I also had some tea.
B made me dinner! And here are some more veggies. He made salmon and broccoli and shallots and asparagus. It was so good! I’m so glad to be eating more veggies again.
I also had another small bite of fudge. SO. GOOD.
And that was about it! A day with some more veggies, thank goodness. Back on the vegetable bandwagon!
- Have you ever made fudge? What’s a good recipe?
- What’s another creative potluck my office should do? We do themes…we’ve done crockpot, salad, and soup!
Happy Birthday Samantha! My fabulous coworker Samantha is celebrating her birthday today. This is Samantha (and me):
Sadly, Samantha is moving and will no longer work just a few doors down from me in just a few months. SO for her birthday, I wanted to make sure she got something EXTRA special from the kitchen of koskim (does that have a ring to it?). Samantha’s favorite candy is Butterfinger. Which is a great candy to love, if you ask me. As you can tell – I love Butterfinger. I’ve blogged before about baking other Butterfinger goodies, like Butterfinger Bars, cookies with Butterfinger and so on.
Anyway, enter the Peanut Butter Butterfinger Fudge Bars. I found a similar version of them on Shugary Sweets blog and knew I had to make them for Samantha’s big day – with a few minor changes of course.
Here you go. They are delicious. She loved them. As did I. And now you can too!
Peanut Butter Butterfinger Fudge Bars
Here’s what you need:
- 3/4 cup butter, softened
- 1 1/4 cup brown sugar (I usually use light brown sugar, but since B had bought me dark brown sugar by accident last week I had to use that. It was fine!)
- 3/4 cup creamy peanut butter
- 1 egg
- 2 Tbsp milk (I used what I had on hand – unsweetened coconut almond milk. Nobody knew, I swear)
- 1 Tbsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 cup peanut butter chips (about 1/2 a regular sized bag)
- 12oz milk chocolate morsels
- 14oz can sweetened condensed milk
- 1 bag of Butterfingers that you crush! I had a 12.5 size bag of fun size and crushed them all
Here’s what you do:
- For the bottom cookie layer: Beat butter and brown sugar in mixing bowl until combined. Add peanut butter. Beat in egg, milk and vanilla. Add in flour and baking soda. Press dough (it will be sticky! you may need to flour your hands first) into a 15x10x1 jelly roll baking sheet lined with parchment paper. Bake in a 375 degree oven for about 15 minutes. Remove from oven.
- For peanut butter layer: Sprinkle cup of peanut butter chips evenly throughout the dough. Place cookies in oven for another minute. Peanut chips should melt. Spread evenly over the cookie dough, forming almost a peanut buttery frosting. Let cool somewhat so peanut butter layer hardens.
- For the fudge layer: Heat condensed milk in small saucepan until warm. Add in the milk chocolate and continue to stir until smooth. Pour fudge over hardened peanut butter layer. Top with crushed Butterfingers, pressing them into the fudge lightly. Allow to cool completely and cut into small bars.