On Tuesday I had a chance to attend a cookie exchange hosted by Jen of Tatertots and Jello. Look at all those beautiful cookies. I’m such a nerd, I was the first one there. But in my defense I did have to drive pretty far and I hate being late. Jen was so gracious and a wonderful hostess. Oh, and her home is beautiful too.
The best part was meeting and talking to all these awesome ladies. It was so fun to finally chat with women you felt you already knew. They really are as nice in person as they seem in the blogosphere. It was like talking to old girlfriends. These first 2 pictures are from Jen because she takes way better pictures than me.
I had a great time talking with Amy, Lara, Margo, Shelley, Tauni, Michelle, Kami, Ashlee, Jonie, Stacy and meeting Amy. Such awesome ladies. I hope I didn’t leave anyone out. We’re all just wives and moms, doing what we love and blogging about it. And yes, I’m a geek. Please tell me I didn’t smile like that the whole time. Oh, by the way, they’re all gorgeous and dress cute too. Loved your sweater, Lara!
Here is the recipe for Caramel Heavenlies. We used to have these years ago when we lived in Florida. I lost the recipe, then I was looking through Midwest Living magazine and found it again. Now it’s on my blog so I don’t lose it again. And they’re addicting, because I don’t make anything unless it is.
12 graham cracker rectangles
2 cups mini marshmallows
3/4 cup butter, cut up
3/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp vanilla
1 cup sliced almonds
1 cup flaked coconut
Line a cookie sheet with parchment paper (use the parchment paper, it really helps). Arrange the crackers in a single layer in pan. Sprinkle with marshmallows.
In saucepan, combine butter and brown sugar. Cook over medium heat until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over crackers evenly, making sure to get the edges. Sprinkle with almonds and coconut.
Bake in 350 oven for 15 minutes or until lightly browned. Cool in pan on wire rack. Use parchment paper to lift uncut bars from pan.
Cut crackers in half, then cut each in half again diagonally. Store in air tight container in refrigerator.
Enjoy! I dare you not to make more.
