Hello everyone, what craziness it's been in our household. My youngest rascal is sick again! We have been in and out of the pediatricians since the beginning of September....Tonsillitis, Bronchitis, Sinus infection and now Tonsillitis again. We finally confirmed yesterday that he needs to have his adenoids and tonsils taken out, they are HUGE and blocking his airways. Surgery is scary but his quality of life will improve so much, we are looking forward to having him feel better and sleep well finally. Anyway, that is after the New Year. But yesterday I had time to get some baking in. Since I have been absent for a few days I decided to share not one, but THREE of my favorite recipes with you and the best part? They couldn't be easier!
1 cup semi sweet chocolate chips
1 cup butterscotch chips
2 Tbsp peanut butter
2 cups chow mein noodles
1 cup salted dry roasted peanuts
In a double boiler or a glass bowl set on top of a pot of boiling water melt the chocolate, butterscotch, and peanut butter. Once melted and combined remove from heat and dump in the chow mein and peanuts. Stir until coated. Drop by tbsp onto parchment paper and let cool. You can store in the frig in an airtight container.
This recipe has been in the family a long time, so simple yet so yummy. It was my favorite as a child and now has become my kids favorite as well.
1 cup butter, room temperature
1 cup sugar
2 egg yolks
1 tsp almond extract
2 1/4 cup flour
1/4 tsp salt
red and green sprinkles
Preheat oven to 350 degrees. Cream the butter and sugar with a mixer until light and fluffy add egg yolks one at a time, mixing well after each one. Add almond extract. In a separate bowl whisk the salt in with the flour and slowly add into wet ingredients. Mix until just combined.
Roll into 1 inch balls and dip one end in red sprinkles and the other in green. Bake for 10-12 minutes.
Gooey Coconut Dream Bars
Recipe from Amy Scherber from Amy's Bread
For the crust
3 cups graham cracker crumbs (I used to packs of crackers)
3/4 cup melted, unsalted butter.
1/4 tsp coarse salt
For the topping
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 plus 2 Tbsp sweetened condensed milk. (I used to small cans)
Preheat oven to 350 degrees. Butter a 9X13 baking pan and line with parchment paper, set aside.
To make the crust, in medium bowl mix the graham cracker crumbs, melted butter and salt. Pour mixture into prepared pan and press into bottom of pan using fingertips.
To make the topping, in another bowl mix together the coconut and chocolate chips, sprinkle evenly over the crust.
Pour condensed milk evenly over the entire surface. Transfer to oven and bake, rotating pan halfway through baking. Make sure the milk does not get too brown or bubble over in the pan, 26-32 minutes.
Transfer baking pan to cooling rack to cool completely. Cut into 20 squares. Serve immediately or keep refrigerated until ready to serve.