On the IPOD "Almost Lover" By: A Fine Frenzy
So this morning I got out of my bubble bath to see two new very uncomfortable friends residing on my chest... I've decided that the hormone shots are somebody's trick on poor innocent women. My boobs are easily the size of two cantaloupes and not in a good way, I feel like I'm turning into "The Hulk." Although my husband seems to not have as much of an issue with my two new friends, I unfortunately feel huge and have a slight attitude problem as well. I thought maybe I was bypassing the emotional part of it until someone asked me if I was feeling ok, and then as if on command I started tearing up for absolutely no reason at all, awesome!
I have been busting my butt at work this week and feeling pretty good about it. Yesterday morning I picked up a copy of "Everyday Food", It's a little Martha Stewart Magazine and found this incredible cookie recipe that I just had to try, so I picked up all the ingredients thinking that I would make them at some point. Then it dawned on me, I was going to be hanging out with two of my favorite girls (Jennifer and Lauren) in the afternoon, maybe we could make them together!
When I got to Lauren's house we got all caught up and then decided to try these bad boys out...by the way Lauren had no idea at this point that I was going to leave her with all of the cookies lol ! They took a cool 20 minutes and were fantastic, we even had to use a smaller pan and although I think they came out less crispy they still were fantastic! Jennifer took some home to her husband and his response was, "I think those cookies are pretty much the best things I have ever eaten in my whole life!" Wow that's a pretty bold statement...
Salted Toffee-Chocolate Squares
recipe adapted from Everyday Food, May 2010
12-13 Graham Crackers
1 8 oz Bits O' Brickle Toffee Pieces, in the baking aisle
1 1/2 cups Toasted Almonds, rough chopped
1 cup Butter
1/2 Cane Sugar
3/4 cup Semi-Sweet Chocolate Chips
3/4 tsp Sea Salt
Set the oven rack in the middle of the oven and preheat to 350 degrees. Use aluminum foil to line a rimmed cookie sheet (Let the foil hang over for easy removal).
Lay the full graham crackers on the baking sheet, touching each other. Sprinkle the toffee pieces and the chopped almonds evenly over the crackers. Set aside.
Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil (it will be foamy) and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. Remove from heat and pour over all of the graham crackers evenly.
Put into the oven and cook for about 12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Let cool for about 10 minutes, and then use a pizza cutter to cut into 2 inch squares. Transfer the baking sheet to a cooling rack and let cool fully before eating.
We didn't have a rimmed baking sheet so we just used a 9 X 13, lined it with foil and ended up obviously using less of everything!
Yum so glad I didn't take any home cause I would be eating them right now!! Thanks Lauren and Jennifer for helping a girl out! XOXO
Have a wonderful day!
xoxo chef a