This time of year, it’s so easy to get caught up in making things perfect. There are all these expectations about food and decorations and traditions – and it can get overwhelming.
I’ve realized how easy it is to make blogs a highlight reel. I don’t want this to be so realistic it’s painful, but I do want to seem like a real person, not a manican with a perfect life. My food doesn’t always turn out. I don’t always get in my run. I don’t always look cute. I know you know that, but I always try to post the good stuff. I know when I read some people’s blog, I think “yeah right, you’re that perfect.” I’m sorry, but there is no husband like that, ma’am … Arguments are part of life and you have to argue at some time! But I digress.
So these next couple paragraphs are some things I’ve been thinking about that aren’t necessarily highlight reel worthy. We’ll see how this goes 😉
And lastly, sorry I haven’t been able to comment back or on your blogs – our Internet has been down until this morning (apparently, but I bet it will quit as soon as I hit publish;) But, if the Internet had been up, I probably wouldn’t have gotten the snowflakes hung in my room.
Gosh, I haven’t even talked about the bark. It’s really good, can we just say that? I’ve seen the white chocolate/peppermint combo EVERYWHERE and I decided I would jump on the bandwagon, too. Have you ever had saltine toffee? It is absolutely incredible. I just subbed white chocolate chips for the regular chocolate ones and then used crumbed candy canes instead of toffee. The batch I brought to a party? It was gone.
- 40 saltines
- 1 cup butter
- ¾ cup sugar
- 2 cups white chocolate chips
- 1 cup crushed candy canes
- Preheat oven to 350.
- Line a 15x10x2 pan with foil. Arrange the 40 saltines over it, so none are overlapping.
- In a small pot, melt butter. Add sugar and stir for 3-4 minutes, until bubbly and slightly thickened. Pour over saltines. Bake for 9 minutes.
- Remove from oven and immediately sprinkle with white chocolate chips.
- Chips will begin to melt, spread them out over the saltines.
- Sprinkle candy canes are top.
- Let cool for an hour and then refrigerate for at least 4 hours. Enjoy!