Peanut Butter Fudge

Since my traditional chocolate fudge is so loved, I decided to try a new fudge recipe.

And what could be better than chocolate fudge…except…peanut butter fudge!!

This recipe is even easier and quicker than my original fudge!

(No candy thermometer needed!)

Oh yeah, and this recipe is just as delicious!

(This fudge tastes like the inside of  a Reese’s cup! YUM!)

What you’ll need:


1 ¼ cups butter

1 ¼ cups peanut butter

a pinch of salt

1 ½ tsp vanilla extract

4 ½ cups powdered sugar


Line 8×8 pan with parchment paper and set aside.

Combine butter and peanut butter in a saucepan over medium heat.

Bring to a boil. Remove from heat.


Add salt and vanilla extract.

Slowly add powdered sugar until the mixture is fully combined and smooth.


Spread fudge mixture into pan evenly.

(You can top the fudge as well if you want, I added some mini semi-sweet chocolate chips.)



Cover and refrigerate at least one hour until set.

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Pull fudge up and out by the sides of the parchment paper.

Cut into small squares and store in airtight container.

(A large sharp knife works best when cutting fudge.)

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Chocolate Coconut Cupcakes

This recipe was created especially for my friend Mike.

Mike is obsessed with all things coconut so it was only appropriate to make him an original coconut inspired cake for his 28th birthday!

However, as I began to scour my pantry for ingredients, I realized I had no coconut!

But…I did have Girl Scout cookies!!

And so the Samoa cupcake was created!

Happy Birthday Miguel!




 1 package Devils Food or Chocolate cake mix

3 eggs

1 cup water

1/3 cup oil

½ box Samoa cookies

Coconut Buttercream:

3 cups powdered sugar

1 cup (2 sticks) butter (softened to room temperature)

2 teaspoons coconut extract

2 teaspoons water

½ box Samoa cookies



For the cupcakes…

Preheat oven to 350 degrees.

Line cupcake tins with 24 cupcake liners.

Combine cake mix, eggs, water and oil according to package directions.


Chop Samoa cookies into small pieces and gently fold into batter.


Fill cupcake liners about ¾ of the way full. (No matter how hard I try, I always come up short of 24 cupcakes 🙂 I guess I fill them just a little too high.)


Bake cupcakes for about 18-20 minutes (until toothpick comes out clean).

Let cakes cool about 30 minutes.



For the coconut buttercream…

Chop remaining Samoa cookies into quarters.


Beat butter on low speed until creamy (about 1 minute).

Add powdered sugar (a little bit at a time).

Beat on high speed about 3 minutes. At first the mixture will appear crumbly, but turn up the speed on your mixer, be patient, and it will get nice and creamy.

Add coconut extract.

Add water to achieve desired consistency.



Frost each cupcake with coconut buttercream.

Add one quarter Samoa for decoration!


For all you coconut lovers– Enjoy!



Wave Sliding

For me, there’s only one thing better than sliding down a wave… Sliding down a wave on a home-made surfing craft.  These bodySURFINGcrafts are guaranteed to keep your trunks around your ankles and a smile on your face!

Materials You Need…

wooden plank of some sort

strap of some sort

four washers & screws

resin or marine varnish

Tools You Need…

jig saw or hand saw

angle grinder or surform

palm sander and/or sanding block

one set of callused man hands


Step 1_design & draw shape




Step 2_cut out shape and shape down rails



Step 3_dig out concave of your choice





Step 4_finish sanding down rails



Step 5_paint on resin and anchor down strap





make sure to sew up some classy board socks to keep it cozy after sliding on those frosty early morning tubes!

create & enjoy!