Carrie Leigh (carrie_leigh) wrote,
Carrie Leigh
carrie_leigh

I'm so glamorous, I sweat glitter.

So due to the big snow we had a few weeks ago, the boys didn't get today off from school. Aaron, in particular was very disgruntled about that, and as I lay in bed with them and cuddled for a minute (the preferred method of waking them over shouting up the stairs to GET DRESSED, ALREADY), Aaron proclaimed that it was, "just so... Monday."

I had to agree.

Ethan however, took it a step further and said, "It makes my joints hurt."



Carrie. It makes your joints hurt?

Ethan. Yes.

Carrie. (amused) Monday makes your joints hurt.

Ethan. (looks up at me with an expression that wonders if perhaps I need a hearing aid) Yes.

Carrie. Monday gives you arthritis?

Ethan. No. I'm still all smooth.

Carrie. (pauses) What do you think arthritis is?

Ethan. (pokes at my hands) When your hands are all wrinkled.

****

Seriously. Seven a.m. on a Monday morning is too early to be told you're old, arthritic and wrinkly. For those of you concerned with his education on the matter, I cleared up any misconceptions he might have. And then I smacked him around a little for calling me old. (Not really. :))

And for Nicole, who drooled so sweetly when I posted about the food porn, I give you the step-by step for Chocolate Peanut Butter Dream Bars.

1. Heat oven to 350°F. I love it when reipes tell you to do this ahead of time.  It helps me out, because I always forget, and then I end up waiting around, twiddling my thumbs, and inevitable get distracted and mess something up in the time the oven is heating.  So here you go.  Turn on the oven.  :D




Get out all your stuff.


In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan.

Cookie Base
1    pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4    cup vegetable oil
2    tablespoons cold strong brewed coffee or water
1    egg



Then get out the bag of these.



Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

One of these days I'll get a new cake pan, and quit using the ratty old one in the pictures.  But today is not that day.




Unwrap the Reeses.  DO NOT SUCCUMB TO THE TEMPTATION TO CRAM THEM ALL IN YOUR MOUTH.




Chop them, all the while still resisting.




Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped




2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.





1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar




3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling.




Mine didn't drizzle.  It clumped.  So I got out a chopstick and sort of smeared it around.



 Like so.




3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts




I'm fairly certain I added some butter to the chocolate, because it wasn't very drizzly, either.  But the chopstick got the job done.


 Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. 

We didn't have any peanuts.  Because SOMEONE who is 6'3" and likes peanuts on his sundae ate them all.



My college roommate Alyson and her daughter Abby.


2009


1994 - I'm pretty sure this was my 21st birthday.

Bangs should be illegal, is all I have to say.  And I think that I've gotten whiter over the years.  Who even knew that was possible?
 
Tags: cooking, picture, recipe
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