Peanut butter almond joy bars

10 Tbsp. unsalted butter, room temperature
¾ cup light brown sugar, packed
2 ½ cups pastry flour (all-purpose works as well)
½ tsp. fine sea salt

28 ounces of sweetened condensed milk
28 ounces shredded coconut
1 tsp. vanilla extract

4 cups Bittersweet Chocolate Baking Chunks (like quality Scharffen Berger)
¾ cup creamy peanut butter

Preheat oven to 350° F . Line a sheet pan (like a 15X10X1 pan) with aluminum foil and coat with canola or vegetable spray.

In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.

In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.

Melt the chocolate over a double boiler. Add peanut butter and stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.

Chocolate Chip Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 1 teaspoon all-purpose flour

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Braided Easter Egg Bread

Katie and Tony had me over for Easter dinner. I dyed some beautiful Easter eggs and then I used the non crayoned ones in my braided Easter egg bread. Below is the recipe I followed the most closely.

Ingredients

• 6 cups all-purpose flour
• 1/2 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter, cubed
• 4 eggs
• 3 hard-cooked eggs
• vegetable oil
• 2 tablespoons cold water

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
4. Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
5. Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Our Anchor

It is Easter and as I sit here waiting for my bread dough to rise (Easter Egg bread photos to come), I not only reflect on God's great love for us but also, how He has provided and fulfilled me thus far in 2012.
As you may know, Andrew joined the Navy back in June of 2011 but officially left for boot camp on January 11, 2012. Through a whirlwind of emotions, 8 weeks of letter writing, and finally seeing him at graduation on March 9th, it's been a great blessing from God. He is now in Pensacola, FL for job training and we can now Skype, text, and talk everyday! I got to make a trip out to see him over spring break (March 30 - April 4). I have learned so much about God's faithfulness, finding contentment in Him alone, and most of all trusting Him for a future we cannot see.

I have fallen in love with ANCHORS now that I am officially a navy wife. I love this verse from Hebrews 6.19: We have this hope as an anchor for the soul, firm and secure. It is a constant reminder of God's faithfulness, enduring love, provision, and protection. God has it all taken care of, He has gone before us, we need not worry about what the future holds. God is our anchor, I am so thankful for this.

Florida Highlights!

We got in on Friday night after 3 days of driving. We had dinner McGuire's Irish Pub! They had pint size green margaritas and dollar bills hanging everywhere!!

Saturday - After Andrew's volleyball tournament we headed to Pensacola beach! After 2 hours on the beach I decided I could live here!


Bowling at Corry Station - so much fun!!!
Sunday - Beach day 2, the sun was out and it was beautiful!


Monday - Another day at the beach, we stayed at NAS Pensacola this time.
My handsome hubby in uniform, dress whites and his NWUs.
iLOVEanchors!!! We went to the airport but our flight was canceled because of the Dallas tornadoes so we walked a mile to the mall with our luggage. Andrew then picked us up and we had dinner at Red Robin. One more night in Florida!
Wednesday morning we walked to the top of the Lighthouse on base! It was an awesome, but rainy view. We then headed back to the airport and home.