Wednesday, December 19, 2012
My daughter came home on Friday from college in Montana, and I’m loving that she’s home. I usually try not to worry about things I can’t control, but with my daughter flying by herself for the first time, and with a really short layover to her connecting flight, I was a basket case all day Friday. And, the news coming out of Connecticut didn’t help my anxiety. As I was listening in stunned horror to the news, I just wanted to have my children at home where I could hold them. Never mind my oldest is technically an adult now! Having both my children at home has helped my mental state, but I’m still terribly saddened by the loss of all of those beautiful children, and the adults who taught them and tried to protect them. My thoughts and prayers are with their families now.
It almost seems wrong to go about blogging with everything going on, and to be truthful; I’m not enjoying the holidays like I usually do. Missing my dad has a lot to do with my holiday blahs as well, I’m sure.
I’m trying to get into the spirit, so I accepted an invitation to a cookie exchange party. My friend Conny has been hosting this party for years, and I always enjoy myself. This year I’m going with an easy cookie recipe. I saw the recipe for Caramel Heavenlies on Midwest Living’s website. They are similar to Chocolate Toffee Bark, and they are just as easy. They taste a bit like layer cookies without the chocolate. I served the Caramel Heavenlies at a dinner party I had last weekend, and they were very popular. I hope they go over as well at the cookie exchange.
adapted from Midwest Living
12 graham cracker rectangles
2 cups mini marshmallows
¾ cup butter, cut up
¾ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup sliced almonds
1 cups flaked coconut
Preheat the oven to 350°F. Line a 15x10x1-inch pan with parchment paper. Line the prepared baking sheet with the graham crackers breaking the crackers as necessary to cover the baking sheet completely. Sprinkle the graham crackers with mini marshmallows.
In a small saucepan, melt the butter and brown sugar over medium heat. Stir constantly until the mixture boils and thickens. Remove from heat and add the cinnamon and vanilla. Spoon the caramel mixture over the graham crackers, spreading evenly. Sprinkle with almonds and coconut.
Bake for 15 minutes or until lightly browned and bubbly. Cool on wire rack. Using the parchment paper, lift the bars from the pan. Cut into 3-inch squares, and then cut each square diagonally. Store in an airtight container. Makes 30 cookies.