Do you ever have those times, when there are things on your mind that you really want to blog about, but you just don’t have the energy because it’s been sucked out of you by life? Yeah, that’s me today. I feel exhausted. I need more sleep than I’m getting. I did realize that I forgot to blog about Every Witch Way But Dead by Kim Harrison in my last book blog so I’ll have to do that sometime. But not today, I can’t think like that.
So instead of trying to be coherent about some of the things swirling around in my brain, I’m going to share a link to a few pictures of Brianna. They’re from June 1st but are some of my favorite pictures of her. No pics of me with her, but one with her Mima and one with her Daddy.
password is brianna
And second, I’m going to share a recipe. I made Scotcharoos last night. A yummy treat I used to love growing up. I haven’t had them in years but they were sooo easy to make and Josh likes them so I’ll be making them again. If you like chocolate and peanut butter, these are for you! I think they must be more popular in the Midwest, because no one here on the East Coast has ever heard of them.
1 Cup Light Corn Syrup
1 Cup White granulated Sugar
1 1/2 Cups Creamy Peanut Butter
6 cups Rice Cripie cereal (use generic, it’s cheaper LOL)
1 Cup Butterscotch Morsels
1 Cup Semi-Sweet Chocolate Chips
Butter a 9×13 pan (bottom and sides)
In a large pan, heat together First three ingredients until peanut butter is melted. Bring to boil – just until it starts bubbling, then remove it from heat immediately- and do NOT leave it alone for a minute because it WILL burn and burnt peanut butter is just nasty.
Mix in the rice crispies and stir together until well mixed and coated
Pour into 9×13 pan and with buttered hands pat down until flat
Melt together Butterscotch and Chocolate chips in bowl in microwave, stirring occassionally.
Spread on top of rice crispy mixture in pan.
Cool, cut, and serve. Yum!
Word of Warning: Don’t cool these in the fridge because they’ll get hard as rocks.