As 2016 comes to a close, I would have to say it has had its ups and downs but all in all its been a good year and I am grateful for that. I am looking forward to Christmas with my husband and daughter. Then I’m flying back to CT for a few days and then on to Florida to visit with my parents and sisters. I am blessed to have both of my parents healthy and energetic and I am lucky enough to be able to visit them several times a year.
I am taking time to spend with my family and friends and won’t be posting until I return in early January. Thank you to all of you who read my blog and or follow me on Instagram. I’m excited at the possibilities that await in 2017!
I wish you all, the merriest of holidays and a happy and healthy new year. As a small gift, I would love to share one of my favorite Christmas recipes. It is such a decadent chocolate and caramel treat that I only make it at Christmas time. You can make it whenever you like and it freezes beautifully. They are called Carmelitas and I tasted my first one at a new neighbor’s home in Morristown, NJ when I was 13 years old. I begged my mom to get the recipe and we have been making them ever since…
- 1 cup of flour
- 1 cup of oatmeal (Quaker Oats Quick 1 Minute Oats)
- ¾ cup packed light brown sugar
- ½ cup of butter, melted
- ½ teaspoon baking soda
- 6 ounces chocolate chips (I love milk chocolate but you can use semi-sweet)
- ½ cup chopped pecans
- ¾ cup caramel
- 3 tablespoons flour
- In a standing mixer, combine brown sugar and melted butter. Add remaining ingredients to form a crumb mixture.
- Press half of the mixture into a 7″ x 10 ½ ” brownie pan. Bake at 350° for 10 minutes.
- Stir flour into caramel. When the 10 minutes is up, evenly sprinkle pecans and chocolate chips over baked crumb mixture. Top with caramel and then the remaining crumb mixture.
- Bake at 350° for another 15-20 minutes or until golden brown. Let cool and cut into squares. Enjoy!
Merry Christmas from our home to yours…