My camera is sitting on a shelf in my living room. It isn't small. It's there staring me in the face every day. Yet I somehow managed to forget to take pictures of my last two knitting projects. It's a shame since they were both so cute. Maybe I was too excited to give them to an expectant mother and a mother of a newborn.
The first project I forgot to photograph is the Sunnyside Baby Sweater. I knitted it with grey wool and found the cutest little aqua buttons for it. This project knits up quickly since you make it all in one piece and attach the arms afterwards. Maybe I'll take a picture of the little guy wearing it when he's born in November.
The second project I forgot to photograph was for my neighbors. They had an adorable baby boy 2 weeks ago and I made him a simple Baby Beanie with self striping yarn. His parents put the hat on him when I went over to deliver food on Friday and he looked so handsome. (And even more exciting, the hat fit him well! I'm notorious for bad hat sizing.)
So enough about the things I didn't take pictures of...let me share something that I did manage to photograph!
I can't believe I've waited this long to share one of my favorite recipes. This has been a staple dessert for me since college. It's so easy, incredibly delicious and only uses a few ingredients (most of which you probably have in your pantry). Best of all, you can make this in about 30 minutes.
My favorite part about this dessert is that it looks and tastes like it took hours to make. No one will believe you when you tell them you made it saltines, butter, sugar and chocolate.
It's addictive. Just try to only have one piece.
About 40 saltine crackers (or enough to cover your baking sheet) *Note* I've also used matzo crackers. They produce a slightly different consistency, but are just as delicious.
1 cup unsalted butter
1 cup light brown sugar
1/2 teaspoon vanilla extract
1 pinch of salt
1 package of chocolate chips (semi-sweet)
1 cup toasted almonds (optional)
Preheat the oven to 375 degrees. Line a baking sheet first with foil and then with parchment paper, making sure to cover the entire baking sheet.
In a medium saucepan, heat up the butter and brown sugar. Stir the mixture until it starts to boil over medium heat. The mixture will thicken as it heats, so make sure to stir it continuously. Once it starts to boil, continue to let it bubble for about 3 minutes.
Remove from heat and add vanilla and salt.
Quickly pour the mixture over the saltines. Spread it out so that the mixture covers the saltines evenly. It will begin to set pretty quickly, so work fast.
Bake the covered saltines for 15 minutes. Watch it closely so it doesn't burn. If the edges start getting dark, you can reduce the heat.
Remove from the oven and sprinkle on the chocolate chips. Let the chips sit for about 5 minutes or until they start to melt. Then use a rubber spatula to spread the chocolate out evenly over the crackers. Sprinkle on nuts.
Allow the chocolate to set. I typically put the entire sheet in the freezer.
Once the toffee is set, break it apart and serve!