First let's salivate over this:

Then we can discuss this:

Alexandra Hedin is the Northwest's answer to Martha.  Sans the grown-out bowl cut and parole officer.

Wanna rock some Sage and Pumpkin soup to look like you know something about food?  How about whippin' up an Olive Oil Salt Scrub for a night of home spa'ing?

Alexandra's new book will lead the way.  In other words, wanna feel like a total idiot, no-talent, slob-ass?  Read this book.  Stop sitting around, wondering why you never got sprinkled with the kind of Craft Fairy dust that Alexandra's rockin-out in, making her life all beautiful, while yours looks like a half-way house after a crack pipe fire.   Help is on the way!

Allsyagottado is:

SUBSCRIBE TO GROOMED L.A.

FOLLOW ME ON FACEBOOK AND TWITTER (links below)

AND GET BACK TO ME A.S.A.P., I'LL SEND YOU THIS ADORABLE BOOK!

Twitter: http://twitter.com/groomedla
Facebook: http://www.facebook.com/pages/GROOMED-LA/371919009902?ref=search 

I mean really, have an easier give-away.  Give away more stuff for doing nothing. Seriously.

(and hey, feel worse about yourself here: http://www.alexandrahedin.blogspot.com)

OH!  

And here's the recipe for those Chocolate Peanut Bars.  I'm gonna get jiggy with it this weekend after a I build some confidence with a few glasses of THIS BURGUNDY WINE.

 

 Chocolate Peanut butter bars 

Am I a nerd that I prefer my own version of these to Reese’s version? Probably. But making them yourself you can adjust the chocolate to make it a dark chocolate version or a decadent milk chocolate version. Every time I make these they get eaten long before dinner is served. 

••• cup brown sugar 

1 1/3 cups powdered sugar 

••• cup butter 

1 cup crunchy peanut butter 

6 ounces semi sweet chocolate, chopped fine 

2 ounces unsweetened chocolate, chopped fine 

1 tablespoon butter, cut into cubes 

Line the bottom of a 8×8 pan with parchment paper and set aside. 

Cream together butter and sugar until creamy. Add in peanut butter and mix until smooth. Press the mixture in the bottom of the pan using the bottom of a glass to create a smooth compact layer. Place in the refrigerator. 

Fill the bottom of a saucepan with one inch of water. Bring to a boil. While you are waiting for the water to boil, put all of the remaining ingredients in a glass bowl that will just fit across the top of the saucepan. When water comes to a boil remove from heat and place bowl on top. Quickly stir chocolate and butter until melted. If it doesn’t melt completely return the pan to the heat and stir the chocolate mixture until smooth. Do not let it over heat. 

Pull the pan out of the fridge and pour the chocolate mixture on top smoothing it out with an offset spatula. 

Return to the fridge and let set overnight. Cut into 2×2 squares to serve. 

Copyright Alexandra Hedin 

smashing photos by J. Hobson Photography