Yet, December has come and gone and now the month of January is upon us. I decided that every month I am going to find a daily challenge that works on a specific part of the body. This month: abs.
I know it says March, but January has the same amount of days so it works out perfectly. Every morning I wake up and complete that day's specific tasks. I love working towards a final goal. The end results are always fantastic! Rock hard abs...here I come!
As promised in the title I also have a scrumptious fudge recipe for you that I adapted from Martha Stewart! This dessert is incredibly easy to make and being the health nut that I am, I lightened it up a bit by using fat-free sweetened condensed milk and light butter. This fudge combines the two tasty treats of chocolate and pretzels. Bring this dessert to a party and it will surely be a hit!
Salty + Sweet = Deadly Combination
Easy Chocolate Pretzel Fudge
Nonstick cooking spray
2 Tbsp light butter, cut into small pieces
3 cups (16oz) semi-sweet chocolate chips
1 can (14oz) fat-free sweetened condensed milk
1/2 tsp pure vanilla extract
1/8 tsp salt
2 1/2 cups miniature pretzels, roughly chopped
-Coat an 8x8 square baking dish with cooking spray and line with parchment paper, leaving a 2 inch overhang on all sides.
-Place butter, chocolate morsels, condensed milk, vanilla, and salt in
a medium heatproof bowl set over (not in) a pot of barely simmering water.
-Stir occasionally until chocolate just melts and mixture is combined and warm but not hot (about 8-10 minutes).
-Remove from heat and stir in 2 cups pretzels.
-Transfer mixture to pan and smooth top.
-Press 1/2 cup pretzels on top.
-Refrigerate until set, 2 hours (or up to overnight, wrapped).
-Using parchment, lift fudge from pan and cut.
I kept the fudge in the freezer after cutting it into pieces. I would take them out and eat as is and found it to be extremely satisfying with my morning coffee.
Best mug ever!
Question of the Day
Pepsi or Coke?