JaneCerdenola.com

I’m finishing up final text edits for a massage therapy website I’m working on and then it’ll be time to go live. It’s a simple but clean website which will nicely portray the relaxed atmosphere of her massage company.

I’m excited for the possibility of snow this weekend. It’s been a long time since we’ve had any significant snow in Hampton Roads. The problem is that I was planning on going to Busch Gardens’ Christmas town this weekend and also finish up my Christmas shopping so I’d rather the snow wait until Monday. That doesn’t seem likely though.

On another note – we had our annual Christmas party/potluck at work and there was an awesome dessert dish that I have to share. Thanks Patty! She named it “crack” because of it’s addictive qualities. Here’s the recipe:

Ingredients:

Cinnamon graham crackers (enough to cover entire cookie sheet)
1 stick unsalted butter
Butter to spread on cookie sheet (Approx 3 tablespoons)
1 cup brown sugar
1 cup sliced almonds
Large bag of chocolate morsels

Directions:

Spread butter on cookie sheet and place the graham crackers on it with all corners touching.

Heat 1 cup brown sugar, 1 stick unsalted butter, 1 cup sliced almonds until bubbling. The longer the mixture bubbles, the harder the toffee. Chewy toffee requires approximately 1 minute of bubbling, harder toffee requires 2-3 minutes of bubbling.

Pour toffee mixture over the graham crackers and spread evenly to the edge.

Bake graham-toffee at 350 degrees for 12-15 minutes.

While it’s baking, melt a large bag of chocolate morsels. Melt over low heat (two handfuls of chocolate morsels at a time, continuously stirring).

Meanwhile, toast coconut (toaster oven would work on light toast).

Once the graham-toffee finishes baking, poor the melted chocolate over it. The toffee should be bubbling. I prefer to pour a bit of chocolate and spread throughout, creating layers of the chocolate spread. Everything binds together better and doesn’t crumble so much. Then sprinkle the coconut on top.

Chill in the refrigerator. Make sure the refrigerator is free of smells because the chocolate absorbs the smells.

Once chilled and hard, break and enjoy!