Hello, World!!! I’m back in the blogosphere bringing you the best in homeschooling resources again. Sorry for the long absence, but you know how life sometimes gets in the way.
I thought I’d kick off the blog with a nice roundup of Christmas goodies for you. Yes, that’s me standing under the mistletoe waiting for a big, sloppy kiss…from my dog. He’s the only one not too busy working on Lego ornaments to notice.
If you haven’t seen ’em…well, just have a gander at these:
Gorgeous, I know. Thank you, Chris McVeigh for your meticulous plans. These babies are one of the few things that can keep otherwise rowdy boys happy and productively engaged. As, me for, not so good at the Lego thing, but I can whip up a batch of the world’s most decadent fudge while everyone’s building.
Dorothy of the Crazy for Crust blog recently shared her Reese’s Fudge recipe. And it is a doozy. As in, made with Reese’s peanut butter cups + chocolate chips + peanuts. Yes, please! I’m attaching a clean copy below.
- 16 individual Reese’s Peanut Butter Cups (regular size), unwrapped
- 3 cups chocolate chips
- 1 can (14 ounces) sweetened condensed milk (I use fat-free)
- 1 teaspoon vanilla extract
- 1 cup chopped peanuts
- Line a 9×9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan.
- Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together. Keep in over low and don’t walk away!
- Once everything is melted together, remove from heat and stir in vanilla extract. Spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with chopped peanuts, pressing lightly to adhere them. Cool until firm. I like to cool the fudge on the counter until it’s close to room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.