Mismashedmom

On the last day of our vacation (a Friday), Joseph’s boss messaged him (she is awesome by the way) and asked if he had talked to his old boss lately (who had left the company and went back to their previous company)… Ummm…. New dreams and plans would need to be made, but it doesn’t mean there isn’t mourning over what could have been… After Thanksgiving, we got the results from his interviews (at his now current company)… Their hiring committee came back inconclusive and the recruiter knew something probably was off. This job offer was BETTER paying than the job he just lost, but was this the BEST job for us? … It seemed like a long process, but because he did this 4 years ago, he actually skipped a few steps in their process (which considering how long the process is, seems crazy to me).

The caramel gets hard again when they are cool, so I suggest just making as many as you will eat warm, and then scoop the rest of the dough and put it into the freezer for later! My husband was afraid of the pretzels in the freezer, but they tasted great cooked from the freezer! The first step is to make the 1 cup of butter into brown butter. Add the brown butter to the brown sugar and granulated sugar.

We had this dish at the Food and Wine Festival in Epcot and fell in love with it! My husband also travels to Germany often for work, so this was a dish we wanted to learn to recreate! * 1 box of pasta (we used elbow, because it’s what we had, but egg noodles would work well) * 1/2 – Remove foil and add the rest of the cheese and bake another 10-15 minutes.

* Toasted Coconut to taste for the top of the pie Crush or use a food processor to turn ginger snap cookies into crumbs (I didn’t measure how many cookies I used, just used most of a bag). Press the buttered crumbs into the bottom and sides of a pie pan and bake 7-10 minutes until a uniform crust forms. When ready to serve, place the rest of the can of cream of coconut, whipping cream (2 cups for lots of whipped cream, 1 cup for a more even ratio), and 1 tbsp of powdered sugar into a bowl and whip until stiff peaks form (best done with a mixer). Then place the coconut whipped cream on top of the chilled pie filling.