I’m sorry to report I recently completed my final WoCavé mission. It has been a blast figuring out what a WoCavé means to me this summer, and I think this third mission really clarified and solidified the concept for me.
This month’s mission was to throw a mocktail and dessert party for my girlfriends. I thought about this mission for awhile. Instead of asking my friends to drive across town in the middle of rush hour and their busy lives, I thought I’d bring the WoCavé to some of them. Several of my friends work in my favorite medical office. It started as a business relationship, but before long, we were going to fashion shows and out to eat together.
Two of the members of the all-female staff (remember, no guys allowed in the WoCavé!) recently had babies, so they are extra busy. However, all of them work incredibly hard, keeping the office and their homes in order and making sure they spend lots of time with their families. They are awesome ladies. I love chatting with them, and they make going to a medical office loads of fun. They are always so kind to me, so I wanted to pamper them.
I turned their break room into a WoCavé. In order to help me, my mission box contained mocktail glasses, a mocktail recipe book, a mocktail shaker set, a Visa gift card, and it all came in this fantastic ottoman to help decorate my WoCavé. I love that ottoman so much! For treats I prepared Peach Granola Bars, Blackberry Pie Bars, and Peanut Butter Fudge. I’ve made peanut butter fudge in the microwave before, but this version is even better and only a little harder to make. It is creamy and will melt in your mouth; plus it has a punch of peanut butter flavor. The ladies could not decide which was their favorite, though the Blackberry Pie Bars, with blackberries picked by Dad, were a huge hit. I also made Faux-Sangria. I cut up a few peaches and plums and added some blueberries and freshly squeezed orange juice. The ladies filled their glasses with fruit, then topped it off with either sparkling cider or sparkling white grape juice. It was the perfect refreshing celebration of summer.
These ladies loved their WoCavé break and they so deserved it. I hope they know how much I like and appreciate them. I also hope they, along with all of you, will keep WoCavés going in your world. I know I will. I think the biggest takeaway from this whole experience was that we all need a WoCavé in our lives and that it can be whatever we want it to be. Everyone’s WoCavé will be a little different. It’s all about what makes you happy and comfortable.
I am so grateful for my experience this summer not only as a blogger, but also as a woman. I have learned and grown so much on both fronts and opened myself to new experiences. I hope I have inspired you in some way too. And maybe if I ask nicely, the Skinny Cow will send more of her sweet treats and WoCavé missions my way!
Disclaimer: I was compensated by Skinny Cow/Nestle for my time and participation, however, all opinions, as always, are my own.
2 tablespoons unsalted butter, cold, cubed
3 tablespoons light corn syrup
1 cup granulated sugar
¾ cup packed light brown sugar
¾ cup milk (I used almond)
Pinch baking soda
½ teaspoon kosher salt
6 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
Line an 8 inch square pan with parchment.
In a medium saucepan over medium heat, bring corn syrup, sugars, milk, baking soda, and salt to a boil, stirring frequently. Insert a candy thermometer. Continuing to stir frequently and boil, bring the mixture to 236 degrees F on the candy thermometer.
Once it reaches 236, remove it from the heat and stir in the butter. Stir until it is completely incorporated. Then add the peanut butter and vanilla and stir until they are fully incorporated. Carefully pour the mixture into the prepared pan. Place the fudge in a cool place to firm up. If you’re in a hurry, you can put it in the refrigerator.
Once the fudge is cool, remove it from the pan using the parchment and cut it into pieces. Fudge may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week.
Recipe adapted from Martha Stewart Living, May 1998