So, we figured out that if we put Benjamite to sleep in a completely dark (and boring) room, he will actually go to sleep.
I’m hoping things are looking up, but with the upcoming hectic wedding weekend, I’m sure we’ll blow it all to shit in one night and have to start all over again. Well, at least we know where to start FROM this time!
We had a fire.
*Boos and Hisses heard ‘round the world*
You knew that. But did you know I got new, purdy ovens? Two of them! And they are shiny and not at all burny.
Here are my new lovelies.
*Golf claps heard ‘round the world*
Yes, I know. Ovens are not at all exciting – unless they’re on fire, apparently. However! Ovens become a helluva lot more exciting when they are accompanied by delicious
CHOCOLATE TOFFEE PECAN PIE!! (That so deserves all caps)
And so, because I have bored you with whining, ranting and not at all interesting stories (and no baby pictures), I present to you the all time bestest recipe in the whole world and it is so easy!!
(I have no picture of the pie because we devoured it immediately – as it should be.)
Pammer’s Completely Ripped Off Chocolate Toffee Pecan Pie
1 unbaked 9 inch extra deep pie crust (see! No baking!)
4 oz chocolate covered toffee bars (Heath), chopped (3 big bars or 14 mini bars)
4 large eggs, lightly beaten
1 c light corn syrup
4 tablespoons unsalted butter, melted
½ cup sugar
1 tablespoon vanilla extract
¾ cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped (or just by pecan pieces like I do!)
Preheat oven to 350 degrees. Cover bottom of 9-inch pie crust with chopped Heath bars. Combine eggs, sugar, corn syrup, butter, and vanilla. Mix well. Stir in chocolate chips and pecans. Pour mixture over broken Heath bars in crust. Bake 50 to 55 minutes or until done.
Grab yourself some vanilla ice cream and have at it, folks! Let me know if you make it and if you ate it yourself or dared share it with others you’re not legally bound to share it with.
And now… Benjamite pictures!