This workday really needs to end. Soon.

Agreed!

If it makes you feel any better, I rode my bike today and right now there is 60MPH wind, hail and rain outside.

Is it just the middle stuff in color?

I took my first bite of just the creme, and was immediately struck by how sugary it was. I tried hard to conjure up an impression of candy corn, but all I could get was a strong vanilla frosting flavor and enough sweetness to make my hair stand on end. Taking a bite of the whole cookie together made it taste a little more like candy corn, perhaps because the two golden wafers tempered the sweetness of the frosting. But still, the overall impression I got was vanilla.

For those of you who cannot get to a Buc-ee's

For those of you who cannot get to a Buc-ee's and sample their Beaver Nuggets:

(and I wonder who this Jen is referred to below?

Beaver Nuggets

Ingredients:
1 stick butter
1 cup brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda
1 bag Chesters (Yeah, I didn't know what Chester's were either. Turns out they're corn puffs found in the chip aisle ... and they're available from brands other than Chesters. I ended up using Jay's. I saw them in both butter and cheese varieties and ended up using butter, but if you can find plain that would be even better.)

Directions:
Heat oven to 350 degrees. Grease two baking sheets. Place corn puffs in a large bowl.

In a saucepan, combine butter, brown sugar and corn syrup. Stir until sugar as dissolved. Bring to a boil, and boil for 4 minutes without stirring.

Remove from heat and add baking soda. Mixture will foam. Pour half of mixture over corn puffs and gently stir. Add remaining mixture and stir to coat. Spread corn puffs on baking sheets. (The corn puffs are somewhat fragile, so I had a tough time coating them with the sugar-syrup mixture. But it turns out that the mixture will continue to foam as it cooks in the oven, so you'll have plenty of opportunities to get them completely coated.)

Bake for 45 minutes total, stirring every 15 minutes and rotating sheets halfway through cooking time. Remove from oven, use a spatula to loosen nuggets from sheets, and allow to cool completely.



I think you need to have a Beaver Nugget to truly appreciate them. They're airy, but crunchy. Sweet, but a little bit salty. Yum!


My genius co-worker Jen (and with a name like that you should understand why she's a genius) suggested an alternate name for Beaver Nuggets, which I think we have a huge opportunity to capitalize on. Seeing as how we're in Wisconsin, where our mascot is Bucky the Badger, she's calling them Badger Bits. Brilliant! Different Bucky, same delicious snacks. I can see them being big ... and when they are, just remember that Badger Bits were born here!