a new nothing with a speckled handle

this pudding is so smooth and creamy! it's perfect for a cold winter day like we've been having here in utah. the sun is out today and the temp has risen just enough to actually be outside again. so whether you're outside enjoying the winter, or inside hibernating until spring, this is sure to bring you all the comfort you'd expect from dreamy, creamy butterscotch pudding. make some tonight...even your kiddos will thank you, i mean if you choose to share, that is! ingredients: 3/4 cup dark brown sugar 1 tablespoon butter 1 tablespoon water 2 cups whole milk 3 tablespoons cornstarch 1/3-1/2 cup heavy cream 1 egg yolk 4 tablespoons butter  1 teaspoon vanilla to a heavy saucepan, add brown sugar, 1 tablespoon butter, and water.  cook until bubbly and sugar dissolves - 3-4 minutes.  then add milk, cornstarch, and heavy cream. sugar will harden for a moment, but it will melt once again when the milk mixture comes up to temperature.  stir together for a

no bake cookies/energy bites today my kids were craving no bake cookies.  because it's the new year, and we've really done ourselves in with the holiday treats, i decided it was a perfect day to test out a healthier, protein filled version of one of their favorite treats. i made some healthier substitutions, cut the sugar(opted for a little honey), and came up with these. they're delicious. and the teens and tween that live in this house haven't even been able to taste a difference. that's straight up success. 1/2 cup refined (unflavored) coconut oil 3/4 cup honey 1/2 cup milk 1/2 cup peanut butter 1/4 cup cocoa powder 1/2 tsp kosher salt in a medium size saucepan, mix to combine above ingredients. bring to a full rolling boil and boil 2-3 minutes, or until mixture begins to thicken slightly. remove from heat and add: 1 scoop ideal lean peanut butter and chocolate protein powder 1 tsp vanilla 2-2 1/2 cups oats (i prefer quick oats) stir m

Balsamic Roasted Brussels Sprouts 1 large bag of fresh brussels sprouts (i always buy the large bag from costco...NEVER use frozen.) olive oil kosher salt good balsamic vinegar wash and trim the ends of each of the brussels sprouts.  tear off any dirty or dark leaves. cut each one in half, unless it's super small, then leave full size. pour onto a half sheet pan, drizzle a generous amount of olive oil and toss to coat. sprinkle with good kosher salt and place in preheated 425 degree oven.  roast for about 20 minutes, or until just beginning to brown and look roasted.  remove from oven and toss with balsamic vinegar. be careful not to breathe too deeply as you add the vinegar, as the steam coming off the pan is pretty strong with vinegar smell. make sure sprouts are thoroughly coated and place back in oven. continue to roast for about 5-6 more minutes. remove from oven, let cool slightly, and check for proper seasoning - add additional salt if desired. enjoy!