The weather in Reno continues to be nice. The nights are quite cool but it gets into the 70's during the day, and 80's all this next week. Hard to believe it's Fall! There is a rose bush outside our front door, still blooming, that is just beautiful. I had to take a picture!
We are all settling into the new house (Jordan, myself and Ah Choo). He has found all kinds of places to explore and sit, including the bookcase on either side of the fireplace, lol.
I was so busy working at the clinic because they are short-handed, I had to split personal chef cooking over three days. Those were long days, but I generally find cooking and baking to be very relaxing. This week for desserts I made Tuxedo Brownie Cups and Mixed Fruit Tarts (ala Jacques Pepin and in my case, plums and pears).
The other items on the menu were Garlic Shrimp and White Beans; Chicken in a Garlic-Almond Sauce with white rice and Vichy Carrots;
Creamy Tomato Soup with Grilled Proscuitto and Gruyere Sandwiches;
Mini Lobster Rolls; Ribeye Steak with Potatoes;
Hearts of Palm, Corn, Tomatoes and Watercress Salad; Cardomom Dusted Lamb with Rich Vanilla Sauce and Mashed Potatoes; and Baked Potato Soup. A very nice selection!
While looking at recipes (more of an obsession than a passion), I found a recipe for a toffee candy called "Simply Crackers Candy". It sounded unusual so I decided to try it out. HUGE hit with everyone who tried it!
Simply Crackers Candy
1 sleeve of saltine crackers with salt (about 35)
2 sticks of butter (1 cup)
1 cup packed brown sugar
1 (11.5oz) package of chocolate chips (either milk chocolate or semi-sweet)
3/4 cup of chopped nuts, optional (I used sliced almonds)
Preheat the oven to 400 degrees F.
Line a baking tray with foil and cover with the saltine crackers. In a small pot, melt the butter and the brown sugar then boil the butter and and brown sugar for 3 minutes, until frothy. Pour over the crackers.
Bake 5 minutes. The butter/sugar mixture will bubble. Remove from the oven and sprinkle with chocolate chips. Let sit for 5 minutes. Spread the chocolate with a spatula and sprinkle with nuts, if using. (Gently press the nuts into the chocolate.) Refrigerate at least one hour, then cut or break into pieces. Refrigerate any leftovers.
