Toffee Almond Bark

Your entire life depends on whether or not you foil and grease the pan you’re using to make this liquid gold/drug of a dessert. Don’t learn the hard way. Also, if you’re as impatient as me when it comes to waiting, the bark a few minutes fresh from the oven is equally good spooned over ice cream as it is when it’s solidified in bark form.

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Make the Bark:

Ingredients

  • 20-30 saltine crackers
  • 2 sticks of salted butter (1 cup)
  • 1 cup packed brown sugar
  • 1 cup of whole almonds, roughly chopped
  1. Line a baking pan with foil and grease it. Cover the bottom of the pan with saltines and sprinkle a handful of almonds over the crackers.
  2. In a small saucepan, stir together the butter and sugar until boiling. Reduce the heat and let the toffee simmer for a couple minutes, stirring frequently. Once it’s thickened, stir in the rest of the almonds and pour the mixture over the saltines.
  3. Let the bark cool before cutting, or just wait a few minutes and spoon the toffee over ice cream.

Enjoy! <3, B

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Spiced Blood Orange Bars

And now for something completely different! Normally, you won’t see me using dark colors or spicy flavors during the months of February through July, but technically these still taste summery, despite the deep Halloween-natured blood orange hue (I debated on holding off on posting this one until late August at the least, but all these bars really are is a spin on lemon bars, which I’ve always associated with early July).

Make sure to use ripe oranges to ensure the juice’s dark pigment will dye the filling!

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Make the bars:

Ingredients

Filling:

  • Juice and zest of 1 blood orange
  • 2 large eggs
  • 2/3 cup white sugar
  • 1/4 tsp baking soda
  • 1 tbsp. lemon juice
  • Powdered sugar (optional)

Crust:

  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ground cloves
  • Pinch of ground ginger
  • 1 stick of softened butter
  1. Preheat the oven to 350. In a food processor, pulse together the flour, butter, spices, and sugar until a soft dough forms. Press the crust into a glass pan (8×8) and bake for 20 minutes, or until golden brown.
  2. Beat together eggs, sugar, lemon juice, and baking soda. Stir in the orange juice and zest.
  3. Pour the filling into the hot crust when it comes out of the oven, then return to the oven for 15 more minutes or until the bars are soft but firm in the middle.
  4. Let cool completely, and serve with sifted powdered sugar.

Enjoy! <3, B

Golden Carmelitas

(Also referred to as “please end my suffering” bars and “I cried harder eating these than I did watching Bridge to Terabithia” bars.)

Whenever I’m on Pinterest, like the white mom I am, I see beautiful things. There’s always photos of promising recipes and DIY ideas, and I always pin stuff hoping one day I’ll get around to recreating all the mouthwatering projects I come across. This morning, since it actually is, in fact, a rainy day, I decided to turn the tables a bit and not let gloomy day laziness get the best of me:)

Whilst scrolling through the food tag on my pinterest, (still not positive how the site works in general btw), I was reminded of a pin I pinned a phile pack. (That sounded so much funnier in my head I’m so sorry..) There was a recipe for “carmelitas” with a short description, “Chocolate and caramel sandwiched in an oatmeal cookie crust. No mixer needed!” Almost immediately, with only 12 words to guide me, I knew exactly what had to be done.

Make them as soon as you can. You will cry yourself to sleep, trust me.IMG_1690

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Make the Carmelitas

Ingredients:

  • 1 cup rolled oats
  • 1/2 tsp. cinnamon
  • 1/4 cup brown sugar
  • 1 1/2 stick butter
  • 1/4 cup flour
  • 1/2 tsp. baking powder
  • Chocolate chips
  • 1 cup heavy cream
  • 1 cup white sugar
  1. Preheat oven to 350 and grease an 8×8 glass pan.
  2. In a small saucepan, heat white sugar and 5 tablespoons of water and swirl over medium heat until golden. Add 1/2 stick of butter and heavy cream, stir until smooth. Whisk in flour and baking powder, then set aside.
  3. Melt butter until brown in another saucepan, then remove from heat and stir in brown sugar. Add rolled oats and stir until combined. Press the mixture into the pan in an even layer, then bake for 10 minutes.
  4. Pour caramel into oat crust and add a layer of chocolate chips. Sprinkle more oats on top, then bake until golden for about 15 minutes. Let sit for a few hours before cutting into squares!

Enjoy! <3, B