Happy Monday! I hope you guys have the day off and get to enjoy an extra day of relaxation and fun.

I have to tell you though, I totally hate post office holidays. On a normal day, I know that even if my day is horrible, I still have hope that maybe there will be a fabulous pyrex dish or a bottle of nailpolish or a magazine in the mailbox. Today, I just have to hope that the day doesn’t suck.

Deployment. It does weird things to your brain.

To update you, I only cried at one of the school conferences. And to be fair, it had absolutely nothing to do with school. I was just a mess.

We did go to the grand opening of Trader Joe’s afterwards. WHICH WAS AWESOME. The checkout line wrapped around the store twice but really, we weren’t there more than an hour and a half. And then I ate nothing but pumpkin ravioli, pumpkin cornbread croutons, and pumpkin salted caramels the rest of the weekend.

Hmm, what else?

If you follow me on Twitter, you know that I’ve been really annoyed with our internet service provider. I cannot deal with slow internet but I’m stuck with this provider since we live on an army post and it’s our only option.

Anyway, I literally called them 7 times last week to have them reset my modem and a guy even came out once to look at it. So Saturday night the entire network on Fort Carson went down. And stayed down for 12 hours.

Do you know how badly I wanted to call and sit on hold for an hour just to say “I TOLD YOU SOMETHING WAS WRONG!” and then hang up?

No internet issues since they got it back up and running.

Next time, maybe Baja Broadband will listen to the resident internet addict when she says that something is terribly wrong.

Ugh, I love being right.

I also continued my butterscotch obsession by making a butterscotch glaze. And since I needed something to put the glaze on, I made pumpkin cinnamon rolls! They turned out so yummy and I may or may not have had a couple for dinner one night. Oops.

I have a pumpkin cinnamon roll recipe that I’ve used for years and years (it’s our usual Christmas morning breakfast!) and it actually uses a butterscotch pudding mix so check that one out if you’re crazy about butterscotch like I am!

Click for the full recipe

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You know how I’ve been putting jalapeños on literally everything for the past couple months? I think I’m over that finally.

But guess what I’ve moved onto.

Canned green beans. I had an entire can for dinner last night and the night before. A whole can. By myself. And I’m kind of freaking out because I’m officially out of canned green beans and I’m trying to hold off on going grocery shopping until Friday because our Trader Joe’s is finally opening!

Hallelujah!

(However, ours will sell no wine. Because this is Colorado. Boo.)

And my other current food obsession is butterscotch chips. I’ve always liked butterscotch chips but it wasn’t until recently that I started shoveling handfuls of them into my mouth after every meal. You guys, it’s bad.

I added these Apple Butterscotch Blondies to my “must make” list as soon as I saw them, mostly because of my butterscotch obsession but also because I just love blondies of all types. I think I actually prefer them over brownies.

I love everything about these. They weren’t as dense as your typical blondie but they had a really great texture. And the butterscotch and the apple chunks were absolutely delicious together.

Click for the full recipe

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I am the worst blogger in the history of blogging. I’m aware of it.

I am just… ugh. So busy! I swear I spent all of last week going from store to store to store to post office sending my husband’s last package only to have him get online THAT night to tell me he needed one more thing. So store to store to store to post office again. Between that and our regular day to day stuff, things have been cah-razy around here. I swore that I was going to spend the weekend getting some posts together but I’m sure you guys could guess that I spent the weekend watching an America’s Next Top Model marathon and taking naps on the couch.

Today was the big due date for Secret Recipe Club so I had to at least get this done! (I switched SRC groups again in case you were wondering. I have commitment issues.) This month I was assigned to Smells Like Brownies which was super exciting because she has a ton of fun recipes on her blog.

I actually made these Trail Mix Cookies first but y’all, I don’t know if it’s me or my oven or what but the past few times I’ve made cookies they have just spread like crazy. Even after I refrigerate the dough for 24 hours! So yeah, they were delicious but just not photogenic. Luckily I had bookmarked her Butter Buddies as something I wanted to make for the upcoming holiays.

These are like muddy buddies but instead of chocolate, you use butterscotch chips. I have never been a huge fan of the regular muddy buddies but I knew I would love this. And I did! I only made half the recipe because I wasn’t sure if the kids would eat it and lord knows the last thing I need is to eat an entire box of powdered sugar-coated cereal. So anyway, the kids gobbled it up and then asked me to make it again the next day! It was definitely a hit and I’ll be making it again for Christmas!

One year ago: Crimson Tide Mojito
Two years ago: Bacon Mac
Three years ago:  Wheat Oat Bread

Butter Buddies

Ingredients

9 cups Chex (corn or rice)
1 cup butterscotch chips
1/2 cup creamy peanut butter
4 tablespoons unsalted butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Instructions

  1. Pour cereal into a large bowl; set aside.
  2. Put butterscotch chips, peanut butter, and butter in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. If it's still really lumpy, microwave for another 30 seconds and stir again. Once the mixture is completely smooth, stir in the vanilla.
  3. Pour the butterscotch mixture over the Chex. Stir gently until all the Chex is coated.
  4. Put the powdered sugar in a very large zip top bag. Scoop the candy-coated Chex into the bag and zip it shut. Shake until all the cereal is coated in powdered sugar.
http://fakeginger.com/2012/09/10/butter-buddies/


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A few months back I bought The Sweet Melissa Baking Book on complete impulse after seeing a baking group using it. I participated in the group for two weeks and then the next recipe called for ricotta. At that point, the thought of ricotta made me nauseous so I dropped out of the group and I haven’t picked up the book since then until recently.

I was thumbing through the book looking for holiday-ish recipes (because having a newborn isn’t going to be enough to keep me occupied in December apparently) and these butterscotch cashew bars called out to me. They looked so simple and I’m a sucker for anything with cashews. And a shortbread base? Oh man, I went to the store that day to get the ingredients.

I made them on a football Sunday and the pan was gone by the time our guests left. They were just gobbled up and everyone raved about them.

Butterscotch Cashew Bars

from The Sweet Melissa Baking Book

Ingredients

1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted cashews

Instructions

  1. Preheat oven to 350F. Spray a 9x 13 pan with cooking spray. Using two sheets of parchment paper, line the pans width and length, creating a parchment sling. Spray parchment paper with cooking spray.
  2. Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
  3. In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
  4. Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.
http://fakeginger.com/2009/11/10/butterscotch-cashew-bars/
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