It’s been a while since I’ve posted anything! Life has been a little crazy for the past couple of months, but it might calm down a little bit now! I had eye surgery 10 days ago, so I’m starting to get back to normal. In fact, my job search will even start next week! There’s going to be some culture shock around here when I go to work. I will start needing help with household chores, breakfast may not be the same every day, and the Crockpot and BBQ will be much more active!
The dogs will be completely confused and unhappy. Bogey can handle it, he’s seen it before. But I can only imagine the chaos Chloe, AKA Captain Naughty will cause!
I have an awful lot to do in the meantime! We’re running out of canned food from last year, just in time for the produce stands to open. My favorite opens June 15, and then it’s game on! We’re out of jalapeños, pickles, salsa, corn, green beans, and our favorite jams. Crisis!!
Jalapeños will be first on the list. Shane’s two favorite things are jalapeños and bass guitars. Some of you know, he has quite the impressive collection of basses. In fact, he’s one month into a year-long buying hiatus. As I have jewelry credit to match the amount he spends, I must have some pretty stuff coming, too!
He has a new band forming, which is really exciting. He plays at church some, too, and played in the church talent show earlier in the month, which is always fun. They always ask me what I plan on doing for the talent show. I was musical when I was younger, but my talent now is, well, baking! So I baked.
I love chocolate. I love coffee. I probably love them in equal amounts, but I know I love them a lot! For my baking “talent,” I combined the two and made a Food.com recipe I had been looking at: Mocha Crumble Bars. I have to say, they turned out yummy!! And a little messy, but whatever! Lick your fingers and you’ll be fine!
This recipe makes about 50 bars, depending how you cut them. I decided serving them cut and in cupcake liners was a good idea, and it turned out perfect!
1 cup softened butter (2 sticks)
1 1/2 cups packed brown sugar
2 cups flour
3/4 tsp baking soda
3/4 tsp cinnamon divided
2 cups quick oats
1 cup chopped pecans or walnuts
2 cups chocolate chips
1 can sweetened condensed milk
1 T instant coffee
Preheat oven to 350.
Line a 15″x10″ baking sheet with foil.
In a medium bowl with an electric mixer, beat butter and brown sugar. Add egg. In another bowl, combine flour, baking soda, and 1/2 tsp cinnamon. Gradually add to butter mixture. Add oats and walnuts.
Tip: if you don’t have quick oats, add old fashioned oats to food processor and pulse three quick times.
Reserve one cup of mixture. Press remaining mixture in the prepared pan.
In a saucepan, melt, stirring, 1 1/2 cups chocolate chips, sweetened condensed milk, coffee, and remaining cinnamon until smooth. Spread on top of mixture in pan. If it doesn’t look perfect, don’t worry!
Drop remaining flour/butter mixture on top of chocolate in crumbles. Sprinkle with remaining chocolate chips.
Bake for 20 minutes until lightless browned. Cool completely on a wire rack. Lift from pan by foil and cut into 1×1 squares.
And because they’re messy and yummy, lick every spoon and knife you use to make hese!! Well, be careful with the knife!