Caramel Brownies

Real quick, before we get on to the chocolatey-caramel deliciousness, I just wanted to say a humble thank you for yesterday.  

  I guess I figured it would be the fellow bloggers that would connect and respond to my ‘Bloggers Are People Too’ post with a “yes” and an “amen” and a comment about it.  Oh, there were definitely some amens from fellow bloggers, they totally got where I was coming from, they have been on the receiving end of nasty, too.

  I think what surprised me, was all the comments from people who don’t blog.  You all didn’t let that stop you from coming alongside me with words of affirmation and encouragement, and that meant the world to me! You took the time to show me compassion, even if you hadn’t walked my path.  Simply amazing. I am blessed to have you in my life!  

  Truthfully, what I wanted to do yesterday was stamp my foot and shout to those mean forums,
“STOP looking for my husband on dating sites, STOP saying Jesus can’t heal a broken marriage this fast, stop calling me mean names, stop hate reading my blog, STOP accusing me of hurting my kids and especially of not giving the best care I could to my father in law. STOP COMING HERE TO THROW STONES…..”

You don’t know how many times I checked that site the first day I found it. They were sending all kinds of people my way, so I followed the link back to them.  I was actually in schok, unable to look away, even through little gasps of horror, and tear filled eyes.  After that first day, I walked away. I won’t go back.  I don’t want to know what they will say next.  I know who I serve, I know who I answer to, and I know one day, everyone will face their Creator and give an account of their lives, their actions and their words.  

  You don’t know how many times my fingers twitched and hovered over the keyboard with rebuttals and arrows to fling back.  But I didn’t.  I didn’t have to, because you all pointed me to Jesus.  You reminded me why the attacks come. My battle is not with flesh and blood, my battle is not with forums and snarky websites.  My battle is with satan, the prince of darkness.

Duh. How could’ve I missed that part?  Thanks for pointing me to the bigger picture yesterday. I needed it.

  The cool part about this, is that hundreds of people are coming from those sites, daily, to see what all the fuss is about.  I can only hope they find Jesus while they are here, that they find themselves captivated and unable to look away, because our Savior is irresistible.

 Hey, crazier things have happened!  😉  That’s enough serious talk for today, let’s move on to dessert.

  This one comes from my Momma’s recipe box, and it always takes me back to my childhood. We lived in the coolest little bitty town.  The kind where you rode your bike alone everywhere, and played outside until dark, and your mom didn’t worry a bit.

   This simple recipe starts with a cake mix, and was the “Go To” recipe for Desserts at our house…when she let us have dessert, which wasn’t often.  She was a worse Sugar Nazi then I am!  Haha.

  I remember sneaking into our kitchen, and carefully opening the non-creaking cupboard door, where she had the Little Debbie’s stashed.  I would wait until she laid down for a little snooze on the couch, in the living room, so that I could be sure my “Operation Little Debbie” would be successful this time.

  Wouldn’t you know, the MILLISECOND that package crinkled she’d say, “HEY!” or “What do you think you are doing?” from the couch, and scare the living tar out of me.  Rats, so close!

  She did let me and my little brother peel the wrappers from the caramels used in this recipe.  And sometimes, she even let us eat the extras! Maybe THAT is where my obsession with caramel started?! Hmmm.

Caramel Brownies

{click title to print}

Caramel Brownies

Description

These simple, but delicious, cake mix Brownies come from my Momma’s recipe box.

Ingredients
  • 1 box (15.25 Ounce Box) Chocolate Cake Mix
  • ½ cups Melted Butter
  • 5 ounces Evaporated Milk, Divided Use
  • 37 Brach’s Caramel Squares
  • 1 cup Chocolate Chips
Preparation

  Combine DRY cake mix with 1/2 cup melted butter and 1/2 cup evaporated milk. Mixture will be thick.
Press a little over half into a sprayed 9×13 glass pan.
Bake at 350 degrees for 6-8 minutes.
Unwrap 37 caramel squares, and combine them with 1/3 cup evaporated milk in a small saucepan. Heat over low heat and stir to melt and combine.
Sprinkle one cup of chocolate chips over par-baked brownies, then pour caramel over top.
Drop remaining batter in tablespoons over the surface.
Return to oven for 15 more minutes, or until toothpick comes out clean.
Cut while warm, but not piping hot, for best results.

Dig in!

~T

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Butter Pecan Turtle Bars

We are sure enjoying our Florida company!  Here is a teeny sneak peek of who I am so distracted by this week:

Birds Eye View

  What, you can’t see their little sweet faces?

You mean you don’t like my Birds Eye View of the twins?!?!?!  🙂  

  Tell you what, you let me go have fun with them now, and I PROMISE to share pics next week of their stay with us.  

  On to the food:  these Butter Pecan Turtle Bars are as amazing and RICH as they sound.  Easy to make, too!

Butter Pecan Turtle Bars

{click title for easy printable}

Butter Pecan Turtle Bars txt

Ingredients

  • FOR THE CRUST:
  • * * * * * *
  • 2 cups Flour
  • 1 cup Brown Sugar, Packed
  • ½ cups Butter, Softened
  • 1 cup Pecan Pieces
  • FOR THE CARAMEL LAYER:
  • * * * * * *
  • ⅔ cups Butter
  • ½ cups Brown Sugar, Packed
  • 1 cup Milk Chocolate Chips

Mix flour, sugar and butter until combined. Pat into a 9×13 pan evenly. Sprinkle with 1 cup pecan pieces. DO NOT BAKE. Set aside.
In a 1 qt. saucepan, combine butter and sugar, stirring until combined. When entire surface boils, time 30-60 seconds, stirring constantly. Pour over unbaked pecan crust.
Bake at 350* for 18-22 minutes, or until caramel is bubbly all over, and crust is slightly browned.
Remove from oven and sprinkle chocolate chips over the caramel layer, spread carefully as they melt. Allow to cool before cutting and serving.

Happy Baking!

~T

A Cookbook & Caramel Oatmeal Chewies

I have always wanted to publish a cookbook.  Maybe someday I still will, BUT for now, I am SOOOOO excited to tell you that the gals from Weekend Potluck and I, have been working on an E-cookbook!  FUN, right!?!?!?!

We will share lots of Weekend Potluck favorites, along with some new recipes!

Over 60 recipes in all with photos!!!!!
I don’t know about you, but I LOOOOOVE cookbooks with photos!
 The E-book will be available to purchase here on the blog in October. (exact date to be announced soon!)
The only problem we are having now, is deciding on a cover.
 Look at the photos below, do you recognize that table? Yup, it’s the picnic table I take all my food photos on. 🙂  I am so honored it made the front cover of our cookbook!
Now, I need your help!  Vote for your favorite cover, by telling me 1, 2, or 3 in the comments section! Once we have heard back from all 6 bloggers, we will count the votes and pick a cover!!!

Speaking of cookbooks, my good friend, Mrs. Baker has her very own cookbook, which I OWN thankyouverymuch.

I have a whole list of things I want to make out of it.  This particular title has a GIANT star next to it now because it was so INCREDIBLE!

All the right kinds of chewy and melt in your mouth, combined.

Caramel Oatmeal Chewies

by The Better Baker

Oatmeal Caramel Chewies

1-3/4 c. quick or old fashioned oats
1-3/4 c. all purpose flour, divided
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt,optional
3/4 c. butter (1-1/2 sticks), melted
2 c. semi sweet chocolate chips
1 c. caramel ice cream topping
1 c. chopped nuts (optional)

Preheat oven to 350. Grease bottom of 9×13 baking dish.

Combine oats, 1-1/2 c. flour, brown sugar, baking soda and salt in large bowl.  Stir in butter;mix well. Reserve 1 c. oat mixture; press remaining oat mixture onto bottom of prepared pan.

Bake 12 – 15 minutes or until brown. Sprinkle with chocolate chips and nuts.

Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4″ of pan edges.  Sprinkle with reserved oat mixture.  Bake 18 – 20 minutes longer or until golden brown.

Cool in pan on wire rack; refrigerate until firm. Setting them out at room temperature for a few minutes prior to cutting them makes for an easier job.

Oh my gooey goodness!  Just try to keep your hands off them straight out of the oven.

Thanks for another keeper, Mrs. B!

Now before you go, leave me a comment and tell me which cookbook cover gets your vote: 1, 2 or 3!  

Thanks for your help!  🙂

~T