So, did you know that newborns take up, like, ALL of your time? I consider the day a win if I brush my teeth AND put on a new shirt! To make things a bit easier while the wee one is still…well…wee, I’ve enlisted a couple wonderfully talented bloggers to share fun recipes with you!
Next up is Hayley, the sweet and sassy gal behind The Domestic Rebel. If you’re in the mood for awesome, creative treats, like Peanut Butter Cookie Dough Brownie Bombs, Birthday Cake Cannolis, or Santa Hat Cookie Cones, look no further than her fabulous blog! The best part? She is incredibly funny. Like, seriously one of the funniest bloggers I know! I look forward to reading each and every one of her posts.
***This post was written when I was still preggers (and posted late by me), so let’s hop in a time machine and pretend that I’ve still got a bun in the oven, shall we? I’ll catch up on my sleep while we’re there!***
Hi there! My name is Hayley from The Domestic Rebel, and I am so happy to be guest posting for Jennifer today!
Jennifer and I met through this huge, insane blog world and instantly became bloggy BFFs because we have one thing in common: we’re awesome. Plus, Jennifer makes some incredible things (Sharknado Cookies, anyone?) and she makes me smile. She’s a great friend to have and I know she has some equally awesome readers like you!
As you may know, Jennifer is pregnant — yaaaay! — and I’m sure she is BEYOND ready to deliver this baby if only for the fact that A) I’m sure she’d love to meet her child; and B) her pregnancy has caused her to get gestational diabetes — aka, NO BUENO. But besides those two things, I can’t imagine why she’d want to stop being pregnant. I mean, pregnant people are basically free passes to EVERYTHING.
They can eat whatever they want and no one judges them since eating double or triple the actual recommended serving size is highly regarded — you’re feeding your unborn child by eating that fifth piece of pizza. How kind of you!
They can wear sweat pants and yoga pants and baggy shirts all day long which basically makes me envious of them in every way.
They can use their pregnancy as an excuse to get out of anything. Don’t feel like going into work today? Remind your boss you’re pregnant (this works especially well in the case of male bosses). Little sister’s flute recital sound more miserable than plucking your eyelashes out? Blame your pregnancy. Your husband/boyfriend/significant other being a total lamewad and is hogging the TV, thus preventing you from watching Real Housewives of Beverly Hills? Get all crazy girl on his arse and then blame it on your hormones. He won’t really know the difference.
Oh, and people do stuff for you all the time because you’re pregnant. This probably inflames some women–just because I’m pregnant doesn’t mean I’m not capable–but dude, MILK IT. People helping you with your groceries? Take it! Someone letting you cut in line for the bathroom on Black Friday? Dunnnnzo. Getting those up-close parking spots at the mall just because you have a human inside of you? Duuuuuude! If I was a dude, that would make me the most jealous of pregnant women. Just think of all the time you can save looking for a parking spot!!
Anyways, I’m sure Jennifer has her own reasons for wanting to have her baby, but in the meantime, I have plenty of reason to get her excited until her little bun makes its debut: Cap’n Crunch Truffles. These babies taste just like Cap’n Crunch cereal and milk without the soggy pieces and without the mess! Plus, truffles are a fun, cute little vessel to house all that golden, buttery cereal. Take a bite!!
Cap’n Crunch Truffles
3 & 1/2 cups Cap’n Crunch cereal, divided
1/2 can cream cheese icing
1 Tbsp powdered milk
1 pkg vanilla Candiquik
1. Line a rimmed baking sheet with foil; set aside. In a food processor, grind THREE cups of the cereal until it resembles coarse crumbs. Try to make sure you grind out all of the larger cereal pieces; it should resemble sand. Pour the ground cereal into a large bowl and add the powdered milk; toss gently to mix.
2. Spoon in the cream cheese icing and, using a spoon or your hands, mix the frosting into the cereal until the mixture is moist but not wet. You can add more frosting if needed; just make sure you incorporate as much of the cereal crumbs as possible. Roll the mixture into 1″ sized balls and place them on the prepared baking sheet. Freeze for about 2 hours or until firm.
3. Prepare the Candiquik according to package directions. Dip each truffle into the Candiquik using a fork, allowing excess chocolate to drip off. Return to the prepared baking sheet and top with some of the remaining whole pieces of Cap’n Crunch cereal. Serve! Makes about 15-18 truffles.
Cap’n Crunch is one of my all-time favorite cereals and I LOVE these tasty little truffles! They really do taste like a big bowl of breakfast cereal just in a petite truffle. Feel free to experiment using peanut butter or berry flavored Cap’n Crunch, too!
Thanks for reading! Come over to my blog and say hi sometime!!