I brought these bars for today's Ward Pioneer Day Celebration at Avila Beach. They were gone so fast that some people didn't even get one! I've posted this on the blog before, but here it is again. Enjoy! :)
48 soft caramels 1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line 9-by-13- inch baking pan with parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Matt, Ada & I all dressed up for a fun photo shoot with the talented Gena Susan a few weeks ago. Check it out HERE!
It was so fun to borrow clothes (my dress belongs to my sister Lindsay, Matt's vest, hat & bow tie are my cousin Chris' & Ada's dresses are Gena's) and take a step back in time! I did much heavier make-up than I usually do and Lindsay did my hair. I felt so glamorous! I was so glad that Matt was along for playing dress up and model, I think he's getting used to having a camera pointed at him after being married to me for 4 years :) Thank you, Gena, for a fun evening and such gorgeous images!
This is a yummy & healthier version of a Chinese food we all know and love! Matt said he didn't like this at first, but then after eating the leftovers for lunch, begged me to make it a second time and devoured it. We figured out that the first time around, he had picked up all of the pieces around the edge of the crock pot that were overcooked and way too strong. I ate the pieces in the middle and loved it! So my advice is don't overcook it :) I do 3 hours and it's perfect!
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (use little or no pulp. The pulp can taste bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Dredge the chicken pieces with the flour, and shake off the excess. Throw away any remaining flour, you won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
Today we went to Avila and walked along the beach. Ada loves being out and about & waved to everyone who walked by.
After dinner she conked out in the car. I just love how peaceful she looks while she sleeps. I was watching her and Matt said I had that mom look on my face...
Then we drove out by Sisquoc and watched a beautiful sunset!
On our way home, I just might have made Matt throw it into reverse & pull over tonight so I could take a picture of this trailer. I was expecting Big Mama to peek through those blinds at any second and yell at me!