The last two or so weeks have afforded me extremely little sleep: although the majority of my finals were a month ago, during AP week, I have had final projects, presentations, and the odd final test in the past two weeks.
What this has resulted in is that any time I get remotely warm or comfortable, I fall asleep.
I can’t make it through one whole T.V. show.
I’m constantly yawning.
The bags under my eyes are as droopy as Charlie’s.
Today, I fell asleep. One hour after having woken up.
As in, I woke up, ate breakfast, went upstairs to change out of my pajamas, and fell asleep.
I mean, whatever.
It’s summer, now. I’m going to let my poor sleepy little brain live its life.
I don’t mind all too much.
It’s rainy and dreary outside- just how I love it.
All I want to do is sit inside and nap under a fluffy blanket while watching LOTR.
Good lord that sounds good.
So, speaking of summer: (Graduation is exactly one week from now… Trippy mane!)
You can expect posts to randomly appear at strange times, like 3 in the afternoon, when normal people would generally be working or doing productive things.
You can expect things to be extra sassy, once Ithaca heats up (still waiting for that to happen…).
You can expect no-fuss, no-bake things like this fudge.
5 ingredients. 2 minutes to make, 2 hours to chill
(or 1 hour if you stick it in the freezer. Plus then you get frozen fudge. Ooooh have mercy.).
This stuff is like crack.
Creamy with just a touch of chew.
Sweet but punctuated with crunchy, sour, fruity raspberry bits and the occasional salt grain.
Delectably stretchy and alarmingly available (like I said, 5 ingredients, 2 minutes…).
All I can think about is new adaptations to this easy little fudge recipe.
Namely, coffee and chocolate.
I mean, that’s all that I can think about lately anyways. Coffee.
(And chocolate, always. Always on my mind.)
Swirled Raspberry Fudge ingredients: 9 ounces white chocolate 3 ounces dark chocolate 3/4 cup sweetened condensed milk (you may need a couple more tablespoons, depending on your chocolate) 3/4 ounce crushed freeze-dried raspberries two big pinches sea salt directions: Place the white chocolate in a microwave safe bowl with a pinch of sea salt and 1/2 cup sweetened condensed milk. Do the same with the dark chocolate, but with 1/4 cup sweetened condensed milk. Melt each on high until the chocolate is mostly melted and the sweetened condensed milk is hot and bubbly. Stir each together swiftly to melt the rest of the chocolate. Layer 1/3 of the white chocolate in the bottom of a 12×6 (you could use an 8×8 as well, for thicker fudge) pan that has been lightly greased. Sprinkle some of the crushed raspberries on top. Dollop some of the dark chocolate on top of the raspberries (if it has already hardened, you can stir in up to 3 more tablespoons of sweetened condensed milk). Repeat, layering white chocolate, raspberries, and dark chocolate. Finally, dollop the remaining white chocolate and any remaining dark chocolate on top. Swirl the whole mixture together very, very well with a fork. Don’t be worried about messing it up or getting it too marbled. Just swirl. Refrigerate until set, or freeze, if you’re impatient like me!