Happy Val(un)tine’s Day

The first person to wish me a Happy Valentine’s Day was the homeless man who, fail not, is always going hard at some half-eaten thing he dug out of the trash and asks me how “dat fine ass is doin’ this morning”. The man is persistent and consistent, kudos.  

I came home to a used condom woven through the iron bars of my front door. 

People, I give you beyond reasonable doubt that romance truly has no monetary value.  

So, I see your roses and heart-shaped box of chocolates and raise you the daily reminders of how painfully single I am.

Ladies and gentleman, I am back.



peanut butter cup rice krispy treats

To further procrastinate, I decided to make this no bake recipe, courtesy of Brown Eyed Baker’s blog, which she adapted from Picky Palate. This is for those of you who have an obsession with all things peanut butter and chocolate, so…..everyone. It couldn’t be easier and only takes about 20 minutes of prep then just pop it in the fridge.

Peanut Butter Cup Rice Krispy Treats:

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside. I lined the pan with wax paper for easy clean-up.

2. Measure the cereal into a large mixing bowl and set aside.

3. Melt the marshmallows and butter together in the microwave for about 3 minutes. Keep an eye on them so you catch the little suckers that try and spill over.

4. Stir the mixture and pour over the cereal. Mix well so the cereal is coated. Pour into the prepared pan. Use a buttered piece of wax paper to press evenly into pan.

5. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups. Pour mixture over the rice krispys. Use the back of a spoon to gently spread the peanut butter mixture evenly across the top.

6. Again in the microwave, melt the chocolate. Use a spoon to drizzle the melted chocolate across the top. Lightly spread chocolate so it covers the pan. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

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tis the season

4 day weekends should be instilled in our country’s weekly routine. My theory is employees will work harder and students will pay more attention in class. Needless to say that gem of an idea won’t happen during my lifetime. Mid-8am Spanish class (snoozefest), I already decided I was going to make something sweet and easy because 1. I’m on a college budget and don’t want to invest in baking ingredients. I prefer to use my money in a much more appropriate manner, ahem, Cabernet or Merlot, please. 2. Our kitchen is essentially our refrigerator. 3. Baking is my favorite way to release any tension or stress I may have

I perused my Google reader. A screen shot of that would include about 15 baking blogs and 2 news sites….priorities. It’s October, so pumpkin is ALL THE RAGE in the baking world. The cutest whoopee pies, cupcakes, bread, loafs, pancakes. You name it, it absolutely comes in pumpkin. I walked the path less traveled and honed in on my Christmas spirit. Cookies n creme bark it is!

I found this awesome recipe on the lovely Bakers Royale blog. Do you have simple winter baked good recipes? Share them so I can bake them for my friends!

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