“I will honor Christmas in my heart, and try to keep it all the year.”-Charles Dickens
Hello, sweet friend…
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I hope you are well…
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and enjoying the merriment of this holiday season…
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Perhaps you have done a bit of shopping/decorating…
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I recently attended a local craft fair…and holiday parade which was so much fun!
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I was very inspired with all the crafty ideas…
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Naturally I purchased a few…
I found a great spot for the new wreath…
and thought this angel looked happy here…
Tis the season…
What’s Cooking?
Attending the recent craft fair was a reminder how fun and easy it is to make gifts. The holidays are perfect for baked gifts such as these yummy treats!
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CARMELITE DELIGHT
Carmelite Delight (Yields 6-10 servings…depending on how many you eat �)
Ingredients
• Small box of Saltine Crackers (enough to cover your cookie tray)
• 2 cups Semi-Sweet Chocolate Chips
• 1 cup Brown Sugar
• 1 cup Salted Butter
• Crushed pecans/walnuts (optional)
Instructions:
Equipment
• 1 cookie tray (approximately as 17” x 12”)
• Aluminum foil
• Cooking spray
• 1 medium saucepan
• Rubber/silicone spatula, mixing spoon, metal spatula
Preheat oven to 400 degrees F. (375 for convectional oven)
Line the cookie tray with aluminum foil and spray with cooking spray.
Arrange saltines with the salted side up on the cookie tray so it looks like one sheet
(no spaces between each cracker).
In a saucepan, place the butter in and allow it to melt a little. Add the brown sugar
and bring it to a boil. Cook for about 3 minutes or until the butter and sugar are
completely blended. Stir CONSTANTLY!
Carefully pour the butter and brown sugar mixture over the saltine crackers and
spread evenly over each cracker with the rubber spatula.
Bake for 5-7 minutes until you see it bubble.
Carefully remove the tray from the oven and evenly sprinkle the chocolate chips.
Wait a few minutes and watch until the chocolate chips look like they have softened
and melted a bit.
Use a metal spatula to spread the chocolate evenly across the crackers. If desired,
sprinkle the top with the chopped nuts.
Set aside to cool in the pan in a cool place or in the refrigerator.
In a couple of hours, break it into pieces and voila! Carmelite Delight and perfect for that special holiday gift.
I just love this wonderful post
The Carmelite Delight, the charming video of the Rose Castle Cottage, your chic Washington wardrobe and the holiday paper goods make a fun experience at this very special season.
Hope you have a lovely time on your trip!!
I have made the cracker candy with another recipe~! I will definitely try yours…thank you!!!!
So enjoyed your mini fashion show. You are quite the accomplished packer! You will thoroughly enjoy the “Nutcracker”; I’ve seen it at least 8 or 9 times!! My oldest granddaughter started ballet lessons when she was 3 years. Her mother, a former ballerina, started teaching classes at that time. The two of them were in several small theatre productions over the early years and the Nutcracker was given during the winter season. My granddaughter eventually took lessons at the Washington School of Ballet for over 8 years. She danced with the Washington Ballet for those years, and I did not miss any of her performances. The “Nutcracker” was always the premier event of the year. She did go on to dance with the Arizona Ballet Company after completing high school. Wonderful years and experiences. Enjoy your visit in Washington!!!!!
Hi Nancy,
I have just returned from a performance of The Nutcracker at the Warner Theater…and enjoyed reading about your granddaughter. What a wonderful experience! I’m having a fabulous time in DC…it’s been delightful spending the holiday season here.