We may laugh, we may cry, we may curse. It may be thought-provoking or a much-needed no-brainer after an intense work-week. Freaky Fridays are all about a change of pace, oddities, or simply off-topic posts. So let’s get started!
Fall is all about the changing leaves, crisp air, Halloween, fun crafts indoors for the family… and for me? WEIGHT GAIN! I say every year it’ll be different, but I generally pick up 5-7 lbs sometime between the months of October-December. The cool air makes me cook my ass off (my faves are casseroles during this time of year), and I sometimes deviate from my healthy eating just a tad more as my sweet tooth gets to talking dirty in my ear! I generally listen, dammit, and just bust my balls in January to get the poundage back off. So until then, yolo! Let the fun and games begin!
These are two of my family’s absolute favorites! Don’t scroll past thinking “ehh, I’m not a Butterfinger fan” because I’m not either! And I LOVE these. Or, simply substitute a different type of candy if you wish! And you’ll have plenty of candy to choose from since Halloween is next week!
Butterfinger Cream Pie- It’s so easy! The recipe doesn’t sound like much, but my oh my is it fab! I found it on Pinterest a few years back…
- 7 Butterfinger Bars
- 12 oz Cool Whip
- 8 oz Cream cheese softened (1 package)
- Pie Crust/tin (I like graham cracker)
- 1 tablespoon Sugar (I use Splenda, and truly, how many calories am I now saving? LOL!)
- A bottle of chocolate syrup
Crush up 5 of the 7 butterfingers leaving some chunky and some crushed. I just usually crush them in the package they’re in. Mix together softened cream cheese, sugar and cool whip. Fold in Butterfinger chunks and add the entire mixture to the crust. Chop the remaining 2 Butterfingers into large pieces and cover the top of the pie. Then, use the chocolate syrup to make a fancy smancy design on the top of the pie. Refrigerate for a while and then enjoy!
Butterfinger Cookies-I got this one out of a recipe book given to me by a friend–a family collaborated their favorite recipes. OMG are these sooooooooooooooooooo soft and chewy. I have to eat them directly off the pan! Sigh!
- 1/2 cup of butter, softened
- 3/4 cup of sugar (again, I use Splenda)
- 2/3 cup brown sugar
- 2 egg whites
- 1 1/4 cup of chunky peanut butter (I do NOT like peanuts or chunky peanut butter, so I use smooth)
- 1 1/2 tsp vanilla
- 1 cup of flour (I add an additional 2 tablespoons because I use smooth PB, may not be needed for chunky)
- 1/2 tsp of baking soda
- 1/4 tsp of salt (I use salt substitute)
- 5 Butterfinger candy bars (2.1 oz each, chopped)
Preheat oven to 350. Cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, soda and salt; add to creamed mixture and mix well. Stir in candy bars. Roll into 1 1/2″ balls and place on greased cookie sheet. Bake 10-12 minutes until golden brown. Yields 4 dozen.
I saw this online this morning, and I think I’m going to check out some of these recipes too:
Happy pigout! xo!