Fudgin Crazy Over Fudge

by HEAB on June 19, 2010

Several of you asked for the butternut squash fudge recipe. It’s so simple. Simply mix 1 can of pureed squash (2 cups) or pumpkin with 1 box of brownie mix. Spoon into an 8 x 8 brownie dish and bake for 35 minutes in a 350° oven. Allow to cool and then cover with foil and place in fridge. That’s it.

Or, if you’re of the raw dessert persuasion, how about a batch of Chocolate Covered Katie’s Cookie Dough Fudge Babies? The stork delivered some to my house yesterday, and I highly recommend them. :)


After I complained about the bright sunlight in the morning, sweet Katie sent me one of her homemade Africards, a batch of said fudge babies, and a sleeping mask. Please take notice of the Fudge Baby crumbs stuck to both the sleeping mask and the card. Oops – couldn’t help myself. So good Katie! Oh, and I wore the sleeping mask last night and slept in until almost 8. THANK YOU KATIE!!!

After dinner, I made a big bowl of chocolate protein ice-cream with whipped cream and a Fudge Baby on top.


Ok, this bowl was HUGE, but all for all you calorie conscious readers out there, probably only contained a little over 200 calories. Heaven in a bowl I tell ya!

I awoke this morning thinking of trying a new omelet, but then thought, Nah, I want more fudge!


My bowl consisted of Total Raisin Bran, Peanut Butter Puffins, almond milk, and 2 squares of butternut squash fudge, and I am now sipping on a mug of hot chocolate. Barely 9 AM, and I believe my chocolate quota has been filled for the day…or has it?!?

How do you plan to get your chocolate fix today…and to the chocolate loathers out there (I know you exist), how will get your vanilla lovin on today? 😉