carmelita bars

I think I've mentioned before that there are several blogs I check daily for yummy ideas, and Brown Eyed Baker is definitely one. A few weeks ago, she posted this recipe for oatmeal carmelita bars... Doesn't that sound DELISH?

I had to make them. I actually had to make a double batch.

The doubled recipe means: 4 cups flour, 3 cups brown sugar, and 4 cups of oats... Imagine me stuffing that in my KitchenAid mixer, praying it doesn't explode. It didn't... just got a little messy ;) My mixer's a champ.

butter and sugar making friends :)

more flour! Yikes!

here's where we got REALLY messy... add the oatmeal and hope for the best :)

They were SO good. I'm not going to post the recipe, because you can go directly to her site... but here's the final push for you to try these:

How can you resist? 

I brought these to several gatherings, and they were a hit every time. So many different flavors... such a good combination :)

pecan pie bars

Pecan pie is my husband's favorite dessert (close tie with pineapple upside down cake... which I have yet to master)... and this recipe for pecan pie bars is heavenly!

Sandy's Pecan Pie Bars
Makes 12 bars

• Butter-flavored cooking spray
• 24 pecan shortbread cookies (such as Pecan Sandies)
• 2 sticks (1 cup) butter, divided use
• 1¼ cups packed dark brown sugar
• ⅓ cup light-colored ("white") corn syrup
• 2 tablespoons whipping cream
• 2 cups pecans, chopped
• 1 teaspoon vanilla

Preliminaries: Heat oven to 350 degrees. Spray a 9-inch baking pan with cooking spray.

Make cookie base: Pulse cookies in food processor until crumbs. Cut 1 stick (½ cup) butter into pieces, and pulse with crumbs until together they form a mass. Lightly pat mixture into the prepared baking pan. Bake 15 minutes and cool completely on a wire rack. Leave oven on.

Make the topping: In a medium saucepan, combine the remaining ½ cup butter, brown sugar, corn syrup and whipping cream. Cook and stir over medium heat, until boiling. Let boil 1 minute, and remove from heat. Stir in pecans and vanilla.

Final baking: Pour pecan mixture over the cooled base. Bake in preheated oven 20 minutes or until bubbling.

Presentation: Cool in pan on a wire rack. Cut into bars, and serve.

Source: Adapted from "Sandra Lee Semi-Homemade Desserts 2," (SLSH Enterprises Inc., 2008).

complimentary

The makings of something awesome.

This school year, I've been working on positive reinforcement with my students. I have a personal goal to not punish the students who don't necessarily need to be punished, unless the whole class exhibits bad behavior.

Anyway, one of the ways I'm doing this is by spelling out C-O-M-P-L-I-M-E-N-T every time they get a compliment in the hallway (from someone other than me) when we're 'traveling' or if someone comes in our classroom. They also can earn one letter if the whole class has excellent behavior. When they spell out the whole word, they get a reward. With me, that usually means sweets! (To give credit, one of my co-workers, Heather gave me this idea at the beginning of the year. Thank you!)

I love baking for people. It sincerely gives me joy. I've baked for my fifth graders two or three times this year and they all want me to bake their birthday cakes. I have the sweetest kids.

They FINALLY earned their 'T' on Friday, so tomorrow, they're getting rice krispies treats!

 I am going to be honest; I love rice krispies treats, but I hate making them. It's too messy and too sticky. They put me in a grumpy mood... until I taste them.