No-Bake Pretzel Peanut Butter Bars

No-Bake Pretzel Peanut Butter Bars | www.revamperate.com No-Bake Pretzel Peanut Butter Bars | www.revamperate.com

Over the last few weeks, we’ve been pretty busy. But let’s be real; I think I’m always busy…Andrew is finished with law school for the semester so we’ve enjoyed doing stuff together after a lot of time apart. We went to Vegas for a wedding last month, spent a lot of time exploring our new neighborhood recently, starting working on decorating our apartment, caught up on date nights, played tennis and enjoyed lounging on our new couch binge watching Netflix. It’s been fun! When I had the itch to bake again, I decided to go with something easy that didn’t involve turning my oven on because it already feels at the height of summer in LA. 

What I ended up with were these no-bake pretzel peanut butter bars that Andrew decided are his new favorite snack. I just tried to use what I had in the house, which was a large bag of pretzels that were going stale. Thus, these sweet and salty bars were born and now I’m sure I’ll be making them a lot more often. These have a pretzel crust, a soft peanut butter filling and a thick chocolate coating. They all combine to make everyone’s favorite chocolate and peanut butter combination with the added saltiness that I LOVE. They’re no-hassle and store well. 

This recipe makes about 12-15 bars depending on how small you cut them.

No-Bake Pretzel Peanut Butter Bars | www.revamperate.comIngredients:

  • 1 1/2 cups wafer cookie crumbs, finely ground
  • 5 tbsp + 4 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups pretzels, finely ground

Line a square pan with parchment paper and lightly spray with cooking spray. 

In a food processor, pulse the pretzels until fine. Add the 2 Tbsp melted butter and pulse again. Press the pretzels into the bottom of the pan. 

In the bowl of your mixer fitted with a paddle attachment, mix the 1 cup of melted butter, peanut butter, powdered sugar and finely ground cookies until creamy. 

Spread the peanut butter mixture on top of the pretzel crust, smoothing out the top with a spatula. 

In a small microwave safe bowl, melt the chocolate and pour it over the top of the peanut butter mixture. Top with whole pretzels if desired and let sit at room temperature until the chocolate hardens or move to the refrigerator to harden faster. Then pull the piece out by the parchment and cut into bars. Let warm to room temperature before eating for best results! These should store well for at least a week in a sealed container. 

Enjoy, peanut butter lovers! 

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge Easy Peanut Butter FudgeI recently shared a super easy peanut butter fudge recipe for RecipeChatter that you’re doing to love!

Fudge is a great summertime recipe because there’s no oven needed, and it’s easy to make in large batches for parties. This one is ready in no time at all and is easy to customize with your favorite add-ins, like extra peanuts, chocolate chips or Reese’s. I actually really liked adding peanuts because of the extra crunch they have, but you can never ever go wrong with Reese’s!

If you like this, you might also like some of my most popular peanut butter recipes:

Enjoy, peanut butter lovers! Head over to RecipeChatter for the complete recipe. 

In-Post-Club-Crafted

Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

Slow Cooker Peanut Butter Brownies

Slow Cooker Peanut Butter Brownies | RevamperateWe made it to another Monday, guys! I begin my move in a week, so it’s crunch time in this house. The real tricky part is my cats cannot be trusted around boxes so every time I pack a box, I have to quickly store it somewhere they can’t destroy it. Our office is the moving battleground right now, and honestly, I can’t wait for next week when I can start actually doing the MOVING. Ya know?

Anyway, I wanted to share these awesome slow cooker peanut butter brownies that I made for RecipeChatter! They are incredibly soft and chewy and I guarantee no one will ever believe you made them in a Crock Pot. Head over the RecipeChatter website for the recipe and you’re sure to love them! Bonus: no oven needed. 

Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

Chocolate Peanut Butter Chip Biscotti

Chocolate Peanut Butter Chip Biscotti | Revamperate Chocolate Peanut Butter Chip Biscotti | RevamperateBiscotti intrigues me. Whenever I would see it in coffee shops, I wondered why it was so different from an average cookie. Well, now that I’ve done some experiments with baking, I know that it’s definitely different, and it’s also really delicious. I never really thought about how much you can do with biscotti…the possibilities are endless! If you can make it as a cookie, you can probably make it in the form of biscotti. 

Basically, biscotti is made by shaping the thick dough into a log, baking it and then cutting it into the typical biscotti shape and baking it again. It makes the biscotti perfectly crispy and it’s still a fairly simple thing to make. 

Naturally, I took this opportunity to make something else with peanut butter and chocolate because, well, obviously. I bought some peanut butter chips recently and they seemed like they were just screaming to be made into biscotti. Thus, this chocolate peanut butter chips biscotti was born and it came out wonderfully! 

Chocolate Peanut Butter Chip Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup peanut butter chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until light and fluffy. Add each egg and the vanilla, beating well between each addition. Slowly mix in the dry ingredients in batches and then stir in the peanut butter chips with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Chocolate Peanut Butter Chip Biscotti | RevamperateServe along side a fresh cup of coffee and any morning will instantly feel better! I mean, really, you can never go wrong with chocolate and peanut butter. Enjoy!

Softbatch Peanut Butter M&M Cookies

Softbatch Peanut Butter M&M Cookies | Revamperate Softbatch Peanut Butter M&M Cookies | RevamperateLet’s get back to one of my all-times favs: peanut butter. Seriously, peanut butter is the king of baking ingredients. Nutella is probably the runner up for me. These are softbatch peanut butter M&M cookies, and they’re perfectly soft in the middle with a crunch of M&M. 

Peanut butter cookies are a classic favorite, and adding M&Ms to the dough just makes them even better. Of course, when I made these around lunchtime, I ended up eating too much cookie dough and then not eating lunch. Sorry, not sorry? I know I shouldn’t condone eating raw cookie dough, but I can’t help myself sometimes…OK, most of the time. How is it that the cookie dough is always better than the baked cookies? Magic.

Anyway, if you love peanut butter and M&Ms and soft cookies, I think you’ll enjoy this recipe!

Softbatch Peanut Butter M&M Cookies | RevamperateIngredients (makes 12-15 cookies):

  • 1/2 cup butter, room temperature 
  • 1/2 cup peanut butter 
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  •  1 tsp baking soda
  • Pinch of salt
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 cup M&Ms 

Beat the butter and peanut butter until creamy. Mix in the sugars. Add the egg and beat for about 10 seconds, and mix in the vanilla extract. Mix in the flour, salt and baking soda until a little white is still showing. Scrape the sides of the bowl with a spatula and mix in the M&Ms by hand. 

Refrigerate for about 30 minutes until easy to mold. 

Preheat the oven to 350 degrees. Line two baking sheets with foil or parchment. 

Use a cookie scoop or a spoon to drop balls of dough onto the cookie sheets (it’s OK to press them lightly, but not much if you want them to stay soft). Bake for 8-10 minutes until the bottoms are barely brown. Remove quickly, even if they still look doughy in the middle, and let them cool on a wire rack. After about 10 minutes, remove the cookies to a cooling rack to cool completely. 

Serve with a glass of milk, and enjoy them while they last!

Softbatch Peanut Butter M&M Cookies | Revamperate Softbatch Peanut Butter M&M Cookies | Revamperate

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Ingredients: 

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

Easy Reese’s Peanut Butter Rice Krispie Treats

Reese's Peanut Butter Rice Krispie Treats | RevamperateReese's Peanut Butter Rice Krispie Treats | Revamperate
Rice krispie treats were always a favorite of mine, especially in my “adult” years…I guess I have to use adult pretty loosely as a twenty-something, but it’s technically true. Of course, Andrew loves peanut butter and chocolate anything, so combining his favorites into my beloved rice krispie treats resulted in these delicious Reese’s peanut butter rice krispie treats. They’re so good! I may or may not have eaten half the batch by myself…

I mixed in Reese’s to add to the peanut buttery rice krispie treats, and then I added even more chocolate chips to really bring out the chocolate flavor. It’s all about timing – I added the Reese’s early on, which made them melt into the treats and added the chocolate chips a little later so they wouldn’t melt as much. If you’d rather have unmelted chunks of candy, just add them into the mixture when it’s cooled a little bit. Let’s get to it!

Reese's Peanut Butter Rice Krispie Treats | Revamperate
Ingredients:

  • 4 cups Rice Krispie cereal
  • 2 cups mini marshmallows
  • 4 tbs butter
  • 1 1/3 cups peanut butter
  • 6-8 Reese’s peanut butter cups, chopped
  • 1/2 cup milk chocolate chips

First, pour the Rice Krispie cereal into a large bowl and set aside. Chop the Reese’s peanut butter cups and set aside.

Melt the butter in a saucepan on low heat. Add in the marshmallows and stir with a whisk until completely melted, keeping the temperature at medium heat or below. Then add the peanut butter and stir until smooth. Pour the hot peanut butter mixture over the cereal and stir with a spatula until all of the cereal is coated. Let sit for a minute to cool slightly.

Reese's Peanut Butter Rice Krispie Treats | Revamperate Reese's Peanut Butter Rice Krispie Treats | Revamperate
Add in the chopped Reese’s candy and stir. It will still be warm, making the Reese’s melt into the rice krispies. Continue to let the mixture cool until it’s only a little warm, and mix in the chocolate chips. Move the mixture to a parchment-lined square pan and press the rice krispies down with a spatula (or your hands) into the corners until it’s flat.

Let them cool completely before cutting, and then cut into squares and serve!

The Ultimate Reese’s Chocolate Peanut Butter Ice Cream Cake

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
A BIG FAT HAPPY 24TH BIRTHDAY TO MY BOYFRIEND! No matter how old I get, you will always be three weeks older than me and that feels really good. Thanks for that, babe! I love you!

Anyway, if you’re following along, you know that we off are relaxing on a cruise ship right now, and I’m going to go out on a limb and say we’re enjoying the hell out of it. I haven’t had a vacation like this since I was 17, so this was much needed, and it just happened to fall on Andrew’s birthday so it worked out perfectly. We celebrated his birthday with family and friends on Saturday, and I made the coolest cake that I just had to share. This is my first ice cream cake and I’m thrilled to say it turned out amazing! 

Because Andrew’s favorite flavors are peanut butter and chocolate, it was pretty easy to decide on his birthday cake. But it had to be special. Well, what’s more special than a homemade ice cream cake? Answer: nothing. At least that’s what I tell myself. So this became a chocolate peanut butter ice cream cake with a chocolate cookie crust and layers of peanut butter and chocolate ice cream and smooth chocolate whipped cream frosting. Nope, doesn’t get better than this. Oh wait, yes it does because I also added chucks of Reese’s peanut butter cups on top! 

Now, let’s make it! First of all, you need a springform pan to make this or your life will be miserable. The cake forms so well because the springform pan allows you to release it without changing the shape or having to turn it (as you would with a standard cake pan). This recipe has four different sections because of the different layers, and you better like whipping because there’s LOTS of whipping in this recipe. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate cookie crust:

  • 20 chocolate sandwich cookies (separated with cream)
  • 4-5 tbsp butter, melted 

To make the chocolate crust of the cake, grind your cookies (filling and all) in a food process until fine. You can also substitute other types of cookies, like peanut butter Oreos or Nutty Butters. Once finely ground, add the melted butter and pulse. Press the cookie crumbs into the bottom of the springform pan until you’ve covered the base. Set aside while you make the ice creams.

Peanut butter ice cream:

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 3/4 cup peanut butter 
  • 15-20 Mini Reese’s, chopped

Because this uses two different ice creams (yes, you can do just one, but where’s the fun in that?) you’ll need to work somewhat quickly. First, chop the Reese’s cups into pieces and set aside. 

In one bowl, mix together the condensed milk and peanut butter until full combined. Set aside. With a whisk attachment, whip the cream on high speed until it thickened, forming peaks when you remove the whisk. Add the vanilla and condensed milk mixture and mix until creamy. Pour the peanut butter cream into the springform pan and use a spatula to level it as much as possible. Sprinkle the Reese’s pieces on top of the ice cream and move the pan to the freezer while you make the chocolate ice cream layer. 

Chocolate ice cream: 

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

If you’re like me and only have one mixer bowl for your KitchenAid, wash those dishes and get back to work! In a separate bowl, mix together the condensed milk and cocoa powder until it’s completely combined and set aside. In the bowl of your stand mixer, whip the cream on high until peaks form and then mix in the vanilla and chocolate condensed milk until it’s evenly distributed and creamy.

Pull the springform pan from the freezer and pour the chocolate cream on top, using your spatula to even it out. Make sure it covers everything and layers over your Reese’s chunks. Cover the pan with clear wrap and leave in the freezer for at least 6 hours to thicken.  

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter whipped cream: 

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract

Once the cake has frozen, make the “frosting” by whipping the cream on medium-high speed. As it mixes, add the powdered sugar and vanilla. When it thickens, add the peanut butter and mix until it’s well-formed and the color is evenly distributed. It should be a little thick but have the consistency of whipped cream. 

Remove the cake from the freezer and carefully remove the springform. I did this by running a warm butter knife around the edge to release the ice cream while also running a warm towel around the outside of the pan. It should come off pretty easily and your cake will hold its form with the bottom of the springform pan as its base, allowing you to move it around as needed. Quickly frost the cake with the peanut butter whipped cream and try to get it somewhat flat and even if you can. Then move the cake back to the freezer. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips 

Finally, make the chocolate ganache. In a small saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted. Let cool for several minutes. It will thicken as it cools, so you don’t want it to cool too much but if it’s too hot it could mess up your beautiful frozen cake. When it’s cool but still liquid enough to pour, remove the cake from the freezer and pour the chocolate ganache around the very outside of the cake and allow it to drip off the sides. Move back to the freezer.

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter frosting (small batch):

  • 1/4 cup butter, soft
  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tbsp heavy cream (can substitute milk)
  • 12-14 mini Reese’s peanut butter cups

Lastly, make the peanut butter frosting for the top garnish! It’s not totally necessary, but I enjoyed it. It’s thicker than the whipped cream to it holds its shape much easier and is heavier in taste, which is why I only used it on the top. If you frosted the entire cake with the buttercream frosting the cake would be really heavy on your stomach. Beat the butter until smooth and add in the peanut butter. Then mix in the powdered sugar until completely combined and add the cream as desired until the frosting is smooth. Move to a pastry bag fitted with a star tip and pipe dollups around the top of the cake (which will also disguise where you began dripping the chocolate).

Add a mini Reese’s on top of each dollup and prepare to be amazed! Leave the cake in the freezer and remove 5-10 minutes before cutting so that the cake will be thawed enough to cut. It will be difficult to cut through the layer of Reese’s between the ice creams, but you can do it! Serve and enjoy 🙂 I hope you love it as much as we all did (after we awoke from our sugar coma, of course).