That is my child, attempting to cover her look of shame with her pretty blonde hair, which contains a wad of gum that had gotten stuck. She has had gum before, but this time, for some reason, she had difficulty keeping it in her mouth. Luckily, it was easily removed by taking two vegetable oil dabbed cotton balls and rubbing them together on either side of the gum, starting above the wad and working down to the tips of her hair. No hair cut needed, just a quick bath to wash out the oil.
On a related ooey-gooey note, Thursday nights are different in our house now, as Corey is taking a night class and is gone from 5-almost 9pm. While I miss having him and his antics at the dinner table, the opportunity to have girl's night is always appreciated. Tonight's adventure consisted of cheesy chicken and rice casserole (which I will post in a separate blog), Nick Jr., and a shared craving for something sweet. My initial thought was to bake cookies (classic mother/daughter activity), but we had no eggs and only half a stick of butter. This left me with the option of finding something else to do, or taking a 3 year old to Walmart in the rain. Needless to say, my desire to stay dry and cranky child-free won.
I Googled a few recipes for no bake desserts, and the only thing for which I had all of the ingredients were no-bake chocolate peanut butter squares. Due to the limited amount of butter, and in the interest of not making the bars too sweet, I had to cut the recipe down severely. Fortunately for me, the portion that it yielded was perfect for an 8x8 pan.
I started with 1/8 cup of light brown sugar and 1 cup confectioner's sugar, and added 1/4 cup of butter (Kristen was my little helper on this one):
After blending it together slightly, I added just over a cup of creamy peanut butter (I actually like the Walmart version for this recipe because it's not as greasy and is not oversweetened).
I love my standing mixer, because it works while I take pictures of it working.
After the ingredients were blended, I plopped the peanut buttery blob into a very lightly greased 8x8 and had Kristen pat it down (the texture on this is awesome; no sticky fingers, just slightly greasy from handling the blob).
Now onto melting the chocolate chips. I used Ghiradelli milk chocolate chips because I love the taste. I would like to take this time to say that I am not the proud owner of a double boiler. I've gotten used to melting my chocolate this way over the years, and have no desire to fill up my cabinets with more pots. Anyway, I melted the chips that I had (about half a bag) and spread them over the peanut butter. After washing out my pot, I realized that these sweet treats deserved better than one lousy spread of chocolate. I took a half-bag of Ghiradelli white chocolate chips and melted them down (as best as I could; they do not melt as easily as the milk chocolate).
I then made an attempt at creating a marbled effect on the milk chocolate:
It is not the prettiest thing in the world, but I've learned that the best tasting things sometimes aren't the most aesthetically appealing.
Refrigerate for one hour. I didn't cut them all into squares to prevent the peanut butter from drying out. I instead just cut to serve, plopped on the floor with my offspring, and worked on a Tinkerbell puzzle, for the third time today. :)