So, I am realizing it has been too long since my last post. I am just in a blogging funk. Last Ocotber we took a trip to Idaho and took a TON of pics. I am STILL only halfway through finishing it. I love reading everyone else's blogs. Recently Confessions of a Cookbook Queen has been my comic relief. I love her blog! Yet I just can not seem to get the desire to blog on my own blog. I think the heat is getting to my brain! Isn't it winter yet???

Anyways, so I just thought I'd post a pic of our handsome son in his new school uniform. We are so proud of him and since I am not feelin' the blog, here's a pic...

Gooey, delicious....YUM! These are what my family calls a do-over (meaning they want me to make'm again and again!)
 

Almond Fudge Bars

1 box (1lb, 2.3oz) Betty Crocker® fudge brownie mix
Water, vegetable oil, and eggs as called for in brownie mix
1 can (14oz) sweetened condensed milk (not evaporated)
1 egg, slightly beaten
6-8 full size Mounds® candy bars, cut into bite-size pieces
1 cup sliced almonds

Heat oven to 350ºF. Spray bottom and sides of a 13x9-inch pan with cooking spray.

Make brownie mix as directed on brownie box using water oil and eggs. Pour into prepared baking dish and bake for 20 minutes.

Meanwhile, in medium bowl, mix sweetened condensed milk and egg with whisk. Set aside. Chop Mounds into pieces. Set aside.

Pour milk and egg mixture over partially baked brownie base. Sprinkle candy bar pieces evenly over base; top with sliced almonds, lightly pressing them onto brownie. Return to oven and bake 22-27 minutes longer or until center is set.

Cool completely (about 1 hr 30 minutes). For easier cutting you can refrigerate.

*Want more coconut? Stir 1/3-1/2 cup sweetened flaked coconut into the sweetened condensed milk mixture before pouring onto brownie base. 

These are good. And me saying that about baked goods without chocolate means something! Once you cook them the topping turns into this toffee like consistency. It's just a yummy combination. My family (all of'm) liked these. I was even daring enough to bring them to a friend I visit teach, the first time I made them. She asked for the recipe!

My cooking lesson for this recipe? Don't be scared to toast almonds. It's not hard, but it will change the flavor of the recipe (for the better!). Just use a small, teflon/non-stick pan and a medium-low heat setting. Once the pan heats up, gently move them around with a wooden spoon. Keep an eye (and nose) on them. When they are lightly browned and you can smell an almond scent they're done (2-3 minutes for the half cup called for in the this recipe). Remove from heat and let them cool slightly before adding them to the mixture. 

Almond Blondies

1/3 cup butter flavored Crisco
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 1/3 cups flour
1 cup flaked coconut
2 tsp baking powder
1 tsp salt

Topping
½ cup sliced almonds, toasted
½ cup packed brown sugar
1 tbsp flour
1 egg
¼ cup heavy cream

Preheat oven to 350ºF.

Cream shortening with granulated sugar; beat in eggs and vanilla. Sprinkle flour, coconut, baking powder, and salt over creamed mixture; beat well. Mixture will be thick. Spread over bottom of a lightly GREASED 8"x8" or 9"x9" square baking dish.

Toast and coarsely chop almonds. In a separate bowl, combine almonds, with brown sugar and flour. Add egg and cream. Mix well.

Spoon almond topping mixture evenly over coconut mixture. Bake in preheat 350ºF oven for 40-50 minutes or until a light touch in the center leaves no impression.