That's a Wrap!

My thinking is...If I can blog three times a month, I'll be happy.  

Now on to my lessons....

I learned last night that if you follow a recipe exactly, that you'll create something heavenly. (Recipe to follow, of course!)  

I've learned that if I don't write something down immediately, it will be gone forever...or until I'm awaken at 4 am and I don't have the strength to move.

This has been the busiest month, I think in my family's lives.  I say family because my children live here too, and know the stress and the craziness that we've endured.  Unfortunately, they feel it too.  It's hard being PK's...I hope one day they'll understand.

I'm being interviewed tomorrow by a college student about homeschooling.  My brain is on over load...I'm sure it will be an interesting interview.  She also wants to interview our boys...that will be even more interesting.

The recipe is forever long, so I'll post it now.  My tips...read it a few times before starting.  Get out everything you need and measure it before hand. Check things off as you do them.  I usually don't attempt something this time consuming...but believe me you will be rewarded.  

It was sent to me by a friend and she found it here: http://dozenflours.com/2008/05/sugar-shock-friday-chocolate-swoon-bars.html  

(The photo I posted is a sample of my creation...Enjoy! :o)

Chocolate Swoon Bars

2 cups light brown sugar, packed
3/4 cup unsalted butter, softened
2 eggs
2 teaspoons vanilla butter nut extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 12 ounce bag milk chocolate chips
1 cup semi sweet chocolate chips

Preheat oven to 350F. Grease 9"x13" baking pan and set aside.

In a small bowl, combine flour, baking soda, and baking powder together and mix well with a fork. Set aside.

If you have a stand mixer, have the metal bowl and paddle attachment ready to go. If you're using a hand mixture, get your mixer ready to go. Set up a metal or glass head proof bowl and have a towel or oven mit close by.

In another small bowl, mix the eggs and extract together as so as to break the yolks. Set aside.

In a medium sized saucepan, over medium heat, combine the brown sugar and butter together, stirring constantly until the mixture becomes very think and starts to bubble. Once it starts to bubble, continue stirring constantly, scrapping the sides and bottom of the pan for an additional three minutes or so. Do not increase the heat. (Note: you're not looking for a caramel here, but you want the mixture to almost be to the point where the sugar is dissolved, but not quite).

Remove the pan from the heat and continue to mix by hand for about a minute. Pour the hot mixture into the metal stand mixer bowl and mix on low speed for three minutes. Increase the speed to medium and mix for two minutes, stopping once a minute to scrape down the sides and bottom of the bowl. By now the mixture should still be warm, but not molten.

Return the speed back to medium and slowly add the egg/extract mixture. Add a little at a time to avoid the egg scrambling. The batter should get very shiny and turn a pretty shade of light brown. Continue mixing until all the egg is incorporated. Be sure to scrape down the bottom and sides of the bowl.

Add the flour in two batches, mixing until it's just incorporated. Add the chocolate chips and mix for about 30 seconds on low until the chocolate is combined. The chocolate will melt and that's okay.

Pour the mixture into the prepared baking pan and bake for 25-30 minutes, until a toothpick comes out clean.

Remove it from the oven and scatter a cup of semi-sweet chocolate chips on top. You may need to add more chocolate chips to fill in any bald areas.

Let cool completely and cut into bars.