(What I was really proud of was this was the scene my dad saw the first time he drove up to our new house.)
I pay my dad nothing for all the lawn work he does for me and he pays the kids .50 a bag full of leaves and twigs. Somethings wrong with that math. These boys love Grandpa. It is nice to have a little piece of home visiting us in Knoxville. They miss DM a lot, especially Asher. It was great for my dad to make the trek here and add some sunshine to our mood.
Wanted to share a Martha bar recipe I made this week. I have a version of this cookie with pecans and coconut that I usually make in the Fall. This cookie is just as yummy, not very summery, but worth trying sometime soon. (I gave my sister this recipe and she complained about how messy they looked. so if you like "perfect" looking cookies this may not be your best choice.)
Salted Toffee-Chocolate Squares
13 graham crackers
1 bag(8oz) toffee bits
1 1/2 cups coarsely chopped toasted almonds
1/2 cup sugar
1 cup(2 sticks) unsalted butter
3/4 cup semisweet chocolate chips
3/4 teaspoon coarse salt
Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet. Sprinkle toffee bits and almonds over crackers.
In a small saucepan bring sugar and butter to a boil over medium heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally until mixture is syrupy, 2 min. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet(Store in an airtight container up to 1 week)