Christmas is Coming Brittle!

Cuz, baby, it's cold outside!

The Chargers are losing. The kids--after helping "clean out" their toys to find donations for those less fortunate than us--have rediscovered a slew of toys. One ZuZu pet. One remote control car. One pair of fuzzy Duck Puppets (which they are currently tormenting their father with).

And, while there are many creatures stirring inside, I have had time to make a batch of Spritz Cookies (recipe coming) and this fantastic "Christmas is Coming Brittle!" Some call it Saltine Brittle. There are about a million recipes online already. But, this is what I'm making with found ingredients as we have yet to descend on the local grocery store for our annual baking break the bank trip.

Here's what you need:

• Enough Saltine crackers to cover the bottom of one cookie sheet.
• 1 cup butter
• 1 cup packed brown sugar
• 1 tsp vanilla
• 1 bag Toll House Milk Chocolate Chips

Here's what you do:

Preheat oven to 400 degrees.

1. Line a baking sheet first with Parchment Paper.
2. Cover baking sheet with tight little rows of saltines.
3. Then, in a pan, melt your butter over med-high heat.
4. Add in the brown sugar to the melted butter, and stir until boiling.
5. Keep stirring for about 3 minutes until everything's all nice and bubbly.
6. Add your vanilla at the end, give a few more good stirs.
7. Next, pour bubbly mixture over top of the crackers. Make sure it's all nice and evenly covered to the edges. Best if no part of the crackers are showing.
8. Shove the tray into the oven, and let it bubble there for about 5 minutes. This gives you about enough time to wash the pan, and pretend you can't hear the Chargers throw ANOTHER interception or miss another 50+ yard kick.
9. Drag bubbling tray out of oven, and liberally sprinkle chocolate chips over mixture. Using a paddle knife or spatula, spread melting chocolates evenly over top of the goop covered crackers. Make sure it's all covered up good.
10. Cool.
11. Defend the tray of cooling candy. This is the tricky part because the kitchen smells so good. The little ones wander over in search of "good deeds to do" or other ways in which they can "help." But, it's really, really hot--so shoo them away.
12. Ideally, this creation should cool for 2-4 hours. 6 is better. 12 would be best.
13. Crack apart into sections, and hide some for after it's been devoured.

Seriously, one recipe I saw for this said that it was impossible to determine shelf-life of this candy, and I can't agree more. It's THAT good.

So, happy holiday season, moms! readers! and author friends!

~Ashley
His Darling, now available...

Don't forget to pop on over to download a copy of Tessa Takes a Chance... a free read, on me, in case you haven't already! If you have, let me know and I'll point you to a copy of Sparks Still Fly!

Candy Treats - Caramel Nut Truffles

Just saw this one this morning - of course, it's far from "Wendy Safe" - sorry, Wen! But, perhaps there's something that you can figure out to non-emulsifier it up...

We need:

1. Caramel Hershey Kisses
2. 1/2 cup cream
3. Crushed nuts
4. Pam Spray
   

Unwrap bowl full of caramel hershey kisses
Pour over enough cream to cover
Microwave 15 seconds
Stir
Cool in refrigerator for 4 hrs

Spray hands with Pam
Ball up a palm full of chocolate
Press another kiss in the center
Roll in nuts

ENJOY!!!!!!!!!!!!!!!

Halloween Treats!

Or, as I like to say, the knee bone's connected to the thigh bone... the thigh bone's connected to the hip bone...

AND in honor of our little "Naughty Skeleton" I'd like to share this yummy halloween treat -- Funny Bones! Please visit Epicurious for all the info... but basically, here's what you'll need:

• 1 package white chocolate chips (2 cups)
• Pretzel sticks
  
• mini-marshmallows (about 1 cup) -- the really teeny tiny ones...

1. Line a rimmed baking sheet with parchment or wax paper.

2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. I suck at melting chocolate, anyone will tell you. I also don't own a double boiler. I use 2 pans, one over a larger one, and do my darndest not to singe my arm hair in the process. This'll be fun with the kids. I think an equally fun thing would be to use the fondue pot, but I don't have one of those right now either. Come to think of it, I haven't had a fondue pot since Wendy & Ken's fondue party about 12 or 13 years ago. Wendy?? Where's my fondue pot??? (kidding).

3. Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel. (This will be the kid's thing to do. What's the over/under on the kids eating all the marshmallows, sucking off the chocolate, and leaving me with slobbery stumps of salt-free pretzels? 20 minutes?

4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. (See note above. And, if we survive 20 minutes, I ask you. WITH A FORK??? Hands in chocolate, chocolate on clothes, on floor, in hair...hmmm maybe this recipe isn't the best idea...)

Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.

Yes, Epicurious. We will store the leftovers. I however don't think there will be any. Erp. Will post the results after we make this later today... Off to fetch kiddos and go to Walmart to buy supplies. And material for Rachel's Ghost Cape and Ellie's Naughty Skeleton costume.

Pray for me.