Friday, August 21, 2015

Hurricanes & Chocolate Crack

I can remember back when I was in school, our summer vacation seemed to linger on forever. Now these kids only have a little over 2 months of summer vacation and it seems to fly least for me. Everyone is back in school and we are anticipating fav time of the year! But first we have to make it thru August and September hurricane peak season! We joked at work about it the other day with me saying "If only we could get just a mild hurricane...just enough to have an extra day or 2 off without the loss of electricity of course! And BAM there is hurricane Danny out in the Atlantic! It is way too soon to predict where it will eventually end up, so we just keep a close eye on it. Just as we are approaching the 10th anniversary of hurricane Katrina! I remember the aftermath of her so very well. We volunteered at our local church which was the only shelter that was allowing people and their pets! It was a heartbreaking time and made you feel so very thankful for your home and family. I will never forget some of the stories we heard and the sad and anguished look on many faces. I was honored to be able to play a small part in helping those people feel safe and cared for...even for a short time. The house of and welcoming all...even the pets! As it should be!

Last weekend we surprised Joshua with a trip to Lake Charles to see JURRASIC QUEST
Let me just say we had one excited little boy...his face just lit up and I don't think the smile left his face once all day long!

well maybe once or twice...but he was still SO excited!

It was definitely an adventure for all of us . I learned several things about dinosaurs that I never knew...from a 4 year old!!!
And even once back in the hotel was still all about dinosaurs...
Josh and Poppa watching The Flintstones!

Making memories...God is so good!
It has been a summer of making memories. Doesn't get much better than that!

Here is a super easy recipe for all you chocolate/peanut butter addicts!

60 ounces milk chocolate, chips or coarsely chopped
    2 cups of crushed potato chips
    1 1/2 cups creamy peanut butter
    3 tablespoons water
    22 squares of carmel (5.8 ounces)
    2 tablespoons heavy cream, warmed
    1 (12.25 ounce) jar caramel ice cream topper, warmed

Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.

Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.

In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined. Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.

In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat. Fold in crushed potato chips until well incorporated. Pour onto prepared cookie sheet. Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter. Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth). After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan on the counter (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. 
Place in the refrigerator for about 30 minutes to let set.
 Cut into squares and serve.
 Yield: 100-160 individual squares.