Wednesday, October 31, 2012

Confession and Guest Post Recipe: Butterfinger Candy

Gypsy Slow Down

I am so excited to introduce my first guest post recipe, how to make butterfinger candy! But first I have to confess my shortcomings.

Today I was going to start my November detox, no big deal, just strict on my hypoglycemia diet, whole grains, no starch, no cheating for a few weeks....get ready for the know...

Right. Code word: Do I look bloated in these jeans? Let's see how that went.

All day all I ate was a larabar for breakfast, a salad for lunch and a handful of sunflower seeds for a snack. Halfway through the day I started to get really irritated with the boys, starting using the phrase "inside voice" in a not-so-nice voice, stabbed myself sewing cow patches on a white shirt and wanted to cry and then got mad at the old person who creeped through the stoplight on my way home. I made it through the door and wondered why I ever married my wonderful husband because when he breathed it made me want to strangle him, felt so overwhelmed and stressed about my day tomorrow; giving my grandmother a perm, going to the dentist and then hosting a trunk for trunk-or-treat at our church that I almost had a panic attack. No matter that my pirate costume is adorable, I have plenty of time to give my grandmother a perm and well, the dentist is the dentist. So I sat in the car in front of Jimmy Johns mourning my life while Witt ordered me a sandwich. And then I complained about how they left off my bacon.

Gratitude out the window.

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I lecture my sisters on loving themselves when secretly, with the pretense of "getting healthy" I don't eat the way I am supposed to once in a while. I am just glad this one time only lasted a day. And that it's been a long time since I've done that. I am still learning. Learning that I don't want or need to be the thinnest. That what I see in the mirror is almost always skewed. That I need to take care of myself the way I know that I need.

I will always be a work in progress, this getting over my quest for perfection.

"But in all these things we overwhelmingly conquer through Him who loved us." Galatians 2:20

 So instead of my "detox" I ate the healthy treats I eat anyway. Viola!

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Crushed up healthy homemade butterfinger candy from my birthday into my all natural sugar-free chocolate ice cream. It was so good!

Gypsy Slow Down

And now I am so happy to introduce my sister Cate.

Cate has a beautiful photography blog and is really into all-natural foods and homemade beauty products. She has a knack for cooking with these ingredients and so she started a blog called Blue Bottled Diaries. She shares her natural recipes for beauty product and foods and her beautiful photographs. I hope you will give her a visit! This is her senior year of high school and in between all the crazy that goes with that she finds time to lead a middle school girls bible study with Bright Lights and also runs her photography business. She is so grounded and full of love for life and God. I don't think my life would be complete without her in it.

Here she is:

Hi! I'm thrilled to be guest posting on Claire's blog. I would like to share a recipe for delicious homemade healthy butterfinger candies. These snacks go lovely with a steaming mug of hot chocolate shared with friends on one of these cold windy days! I hope you enjoy!

Gypsy Slow Down

My version of this recipe is based off of this recipe. Go to it for the regular full-sugar version.

(Note from Claire: I find that I can tolerate honey better than regular sugar and the small amount in the recipe does not cause a problem for me unless I eat the entire batch which I didn't, I promise. Also I kept mine in the freezer to make them last longer yum).

Butterfinger Candy 

  • 1/4 cup honey 
  • 1 tbsp molasses (You can omit and increase honey to 1/3 cup. The taste will be slightly less authentic without the molasses.)
  • 1 tbsp truvia
  • 1 cup creamy peanut butter 
  • 1 1/2 cups bran flakes (or cornflakes or another flake cereal) 
  • 1/8 tsp salt (plus a little extra if using unsalted peanut butter)
  • optional topping: 2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and vanilla stevia drops or liquid sweetener to taste.
Mix honey and truvia and molasses in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. (Note: do not stir too much before adding the cereal or will become too hard.) 

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Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated. 

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Press into an 8×8 pan—either lined with wax or parchment paper, or greased very well—and freeze until completely hardened. (Cut into bars while only somewhat frozen, or thaw the block a little before cutting.) If you wish to cover in chocolate (they’re good even without it), you can cover them at any time—either pre-cutting or post-cutting. Simply melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer for optimum “snap.” Makes 12-16 bars.

Gypsy Slow Down


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