I’ve never had an intervention, and I don’t think I need one, even though my family says otherwise. What do they know? However, I will reluctantly admit that I have some major addictions this time of year.
One of my biggest downfalls is cheesy Christmas movies. I can (and do!) watch them all day long. The cheesier the better. I find a station on TV that is showing the most Christmas movies in a row and I don’t change the channel until they run out. Some of the time I’m not even really watching and it’s just on in the background, but don’t you dare touch that dial!
I’m addicted to sugar. There. I said it. Whew! In case there was any doubt about that one.
I’ll even admit to being addicted to consuming copious amounts of sugar WHILE watching cheesy Christmas movies!
And crack. Not plumber’s or the kind you buy on the street, but Caramel Christmas Crack! I’m addicted to Caramel Christmas Crack.
They say that admitting that you have a problem is half the battle.
Play with different toppings for other versions of crack, like crushed peppermint candy, mini M&M's, peanuts, or coconut.
60 saltine (soup) crackers
1 cup butter
1 cup dark brown sugar
2 cups dark chocolate chips or chocolate melting wafers
1 cup chopped pecans
1 cup white chocolate chips or white chocolate melting wafers
Preheat the oven to 400 F.
Line a large baking sheet with parchment paper. Line the crackers along the baking sheet to completely cover the bottom.
In a saucepan over medium-high heat, melt the butter and brown sugar, stirring occasionally until the sugar is melted and the mixture begins to boil. Boil, without stirring, for 3 - 4 minutes.
Pour the hot caramel over the crackers and use an offset spatula to spread the caramel in an even layer. Put the baking sheet into the oven and bake for 5 minutes.
While the crackers are baking, add the chocolate to a microwave safe dish. Microwave on high in 30 second intervals until the chocolate is melted, stirring between each.
Remove the baking sheet from the oven and pour the melted chocolate over the crackers. Use an offset spatula to spread the chocolate in an even layer. Sprinkle with chopped pecans while the chocolate is still warm.
Add the white chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the white chocolate over the entire surface.
Place the baking sheet in the refrigerator for 30 minutes to 1 hour. Once cooled, break into pieces.
It was our annual Christmas pot luck lunch at work on Friday. Sorry, I should rephrase that. It was our annual “Stuff Yourself Until We Have To Roll You Out The Door Day”.
We have a lot of staff, and it’s usually too much food for just lunch, so we decided to split it up and have breakfast AND lunch! Twice the food, twice the fun!
It began with a breakfast of hash browns, deviled eggs, sausages, croissants, muffins, fresh fruit, juice, tea, and coffee. Then we waddled our way back to our desks.
And before we had time to digest our breakfast, lunch prep had begun. Ham, meatballs, chicken, shrimp, scalloped potatoes, perogies, pasta salad, Caesar salad, pancit, spring rolls, buns, pickles, cheese, etc. Then we waddled our way back to our desks.
And finally, my favorite… dessert. Cookies, butter tarts, assorted squares, gingerbread cheesecake, fruitcake, and chocolates. Then we waddled our way back to our desks.
And at the end of the day, we rolled ourselves out the front door. Merry Christmas.
2 cups shredded, unsweetened coconut (or whatever type you have on hand)
1 can (300 ml) sweetened condensed milk
20 maraschino cherries, chopped
For the icing:
1/2 cup butter, softened
3/4 cup icing (powdered/confectioners) sugar
2 tablespoons whipping (heavy) cream
2 tablespoons boiling water
1 teaspoon vanilla extract
2 tablespoons maraschino cherry juice (optional)
2 drops red food coloring (optional)
Preheat the oven to 300 F.
In a bowl, combine the graham cracker crumbs, melted butter, brown sugar and flour. Stir until well combined. Firmly press the graham crumb base into a 8"x12" baking dish, lined with parchment paper. Bake for 15 minutes. Remove from the oven and set aside.
Increase the heat to 350 F.
In another bowl, combine the shredded coconut with the sweetened condensed milk. Mix until well combined. Add the chopped cherries and mix until just incorporated. Spread the coconut mixture over the base and bake for 20 minutes or until the edges begin to brown. Remove from the oven and cool to room temperature, or cool in the refrigerator.
To make the frosting, use an electric mixer to whip the butter and icing sugar together until light and fluffy. Add the cream and beat for 2 minutes. Add the boiling water and beat for 2 minutes. Add the vanilla, maraschino juice, and red food coloring and beat for an additional 2 minutes. Spread over cooled cake. Cut into squares.
Recipe adapted from my friend Lavina's Pink Delight Bars - 2014