With a empty bottle of white wine by my side and Eminem on full blast, I’ve made my way back into the kitchen for the first time in over 6 months. Where have I been? On the runaway, emotional rollercoaster of life. Heartbreak and a busy concert season had consumed me this summer and admittedly, left me a bit of a mess. Early fall brought new hopes and new challenges as my career blossomed and new friendships were formed. But with new responsibilities, I once again found myself losing sight of the things I once loved to do in my spare time and questioning the person I was becoming. After some deep self-reflection and valuable guidance from reliable friends, I’ve decided to finally get back to me and the things I once loved. I realized, the best thing about me, is that I’m me and not anyone else. I need to stay to true to my passions in order to become the best possible version of myself If I truly want to shine in life.
That being said, I’m crafting, painting and baking again! What better way to kick it off than with a little Thanksgiving day treat.
Heath Bar TriffleIngredients
1 pkg Devil's Food Cake mix
1 pkg Instant Chocolate Pudding mix
12 oz Cool Whip, thawed
6 Heath Bars, crushed
Bake cake according to directions on the back of the box. Let it cool
Prepare pudding mixture according to package directions and set aside to let it stand
Crumble cooled cake and place in the bottom of a 4-5 in. truffle dish
Spread a thin layer of pudding mixture on top
Follow with a layer of Cool Whip
Next include a layer of crushed heath bar
Repeat all three layers, finishing with some heath bar crumble for garnish
Refrigerate until serving!