macaroni and cheese (the good kind),
and one or two, maybe three pieces of dark chocolate covered toffee (Trader Joes!)
(and yes, that remote is supposed to be in the photo. no more finals!)
What's not so great is not only did I have a handful of chocolate covered toffee, I also made ice cream. Now granted, I'm not that gluttonous to indulge myself in several desserts, however, the reason I decided to make ice cream is because earlier this week, I made butterscotch sauce and had nothing to drizzle it on! (okay, that all sounds pretty bad). Anyways, I used a great recipe from a good family friend. Normally this recipe and peaches in it, but since I wanted a basic ice cream for my butterscotch sauce, I omitted the fruit. What's great about this recipe is it's a very smooth and easy ice cream to make at home, and it requires no eggs! It's not great for you, but! No eggs! I'm always terrified of the egg process when making ice cream, I know it's a better way to get smoother, custardy ice cream, but this recipe is just as good and doesn't require all that mess of putting things on the stove.
Vanilla Ice Cream (sort of)
1 large package of instant vanilla pudding
1 can of Eagle brand condensed milk
1 cup of sugar
1 tsp. to 1 tbs. of vanilla extract (however much you want)
1 pint of heavy whipping cream
1 pint of half and half
Toss in the vanilla pudding mix (powder) into a large bowl, combine the rest of the ingredients and mix together until smooth. Add into an ice cream maker and follow manufacturers instructions.