#sugarhigh

Indulge in the perfect combination of peanut butter and chocolate with a delightful surprise of cookie dough chunks in this decadent fudge recipe.

Ingredients: 1 1/2 cups semisweet chocolate chips. 1/2 cup creamy peanut butter. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup mini chocolate chips. 1/4 cup chopped cookie dough chunks.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal later. In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips, peanut butter, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined. This should take about 2-3 minutes. Stir in the vanilla extract and let the mixture cool slightly. In a separate bowl, mix together the flour, brown sugar, and granulated sugar. Add the remaining 1/2 cup of semisweet chocolate chips, mini chocolate chips, and chopped cookie dough chunks to the dry mixture. Pour half of the fudge mixture into the prepared baking pan, spreading it evenly. Sprinkle the cookie dough mixture over the fudge layer in the pan. Pour the remaining fudge mixture over the cookie dough layer, spreading it evenly to cover. Refrigerate the fudge for at least 2-3 hours or until it's set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delightful and whimsical, these Donut Macarons combine the flavors of macarons with the fun and appearance of donuts. The almond-based cookies are filled with a luscious buttercream filling and decorated with colorful sprinkles or colored sugar.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring optional. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Sprinkles or colored sugar for decoration.

Instructions: Start by heating the oven up to 300F 150C. Put the almond flour and powdered sugar in a food processor and pulse them together until they are well mixed. In a different bowl, whisk the egg whites until they form stiff peaks. Add the granulated sugar slowly while whisking the egg whites until they are glossy. Add the vanilla extract and food coloring if you want and fold the almond flour mixture into the egg whites. Mix slowly until the batter is smooth. Put the batter in a bag with a round tip for piping. On a baking sheet with parchment paper on it, pipe small donut shapes. Tap the baking sheet on the counter a few times to get rid of any air bubbles. For the macarons to get a skin, leave them at room temperature for 15 to 30 minutes. The macarons should be baked in a hot oven for 12 to 15 minutes, or until they are set but not browned. The buttercream filling should be ready while the macarons are baking. Add the powdered sugar, milk, and vanilla extract slowly while beating the softened butter until it is smooth. Mix until it's fluffy and smooth. When the macarons are done baking, let them cool completely on the baking sheet before carefully taking them off. Put macarons together that are about the same size and shape. On one side of each pair of macarons, pipe the buttercream filling. Place the macarons between each other carefully. To make the macarons look like donuts, roll the sides in sprinkles or colored sugar. You can serve it right away or put it in the fridge in an airtight container for up to three days.

Prep Time: 30 minutes

Cook Time: 15 minutes

I feel so funny deep inside

When you kiss me goodbye...

🍬 Sugarhigh 🍭