Just Saying

Random things I need to put into the cybersphere:

• Have you ever learned more about someone than you ever wanted to know?  And not in a good way?  
• I spent the entire evening avoiding my son's teachers at Open House because I didn't want to hear what they might say.  (I have really good kids)
• I have so much to do in the next few weeks I just want to go to bed and lay there until June 24th.
• The show Extreme Couponing really bugs me.  They are just organized hoarders.

Thank you for indulging me.

Dan's Birthday

Six years ago today I was holding my new baby in my arms.  The overwhelming love I felt for him then is even stronger today.  Such a sweet boy.  So much has happened in those 6 years!  I am just grateful to be alive.  I am grateful to be his mom.  Happy Birthday my sweet boy.

Matzoh Candy....Yum

So last week I made my matzoh candy...my most requested treat.  It turned out great.  I thought I would share with you how to make it...I realize I don't have any followers, but once I do, this will be a pretty popular post!

First you place the matzoh crackers on the cookie sheet.  They key is to cover with entire sheet without leaving any open spaces.  The cookie sheet was covered in foil, then I put a silicone liner on top.

Put two sticks of butter and one cup of brown sugar in a pan.

Pour the mixture over the crackers and spread to the edges.  Be careful because it's REALLY hot!  Place in oven and bake, watching carefully to make sure it doesn't burn.  It will bubble up.

Remove from the oven and put the chocolate chips on right away.  Let them sit a minute to melt and then spread all the way to the edges.

Place the candy in the freezer until it sets up (15 minutes or so).

Break the candy into bite-sized pieces.  I make sure it's at room temperature before I bag it up.  Word of advice, if you are going to make this for Passover, make bags for the guest to take home.  Last year I caught someone filling up their napkin with candy and shoving it their purse.

Here's the recipe:

Cracker Toffee

4-6 unsalted matzoh boards or sheets (Or enough

       saltines to line a cookie sheet)

1 cup butter

1 cup brown sugar, packed firm

3/4 cup chocolate chips

Preheat oven to 375 degrees .

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards or crackers, cutting extra pieces of matzoh or crackers, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over crackers.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace) Remove from oven and sprinkle crackers immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate. Chill in refrigerator until set.