L.K. Madigan (lkmadigan) wrote,
L.K. Madigan
lkmadigan

Revisions Update

My house is a mess.

My yard is weedy.

The dogs need baths.

The laundry pile, well, it’s just wrong.

We’ve been eating a lot of take-out.

But I am finished with my requested revisions.

Ahhhhhhhhhhhh.

It’s all over but the printing.

And the obsessive page-checking.

And the reluctant release of the package to the U.S. Postal Service.

And the needles-and-pins of waiting.

I think I’ll celebrate by walking the dogs. I've been inside my own head for so long that I need fresh air and exercise.

I'll continue the celebration by cleaning the house.

And weeding the yard.

And doing load after load after load of laundry.

And making oatmeal carmelitas.

And sleeping in for a few days before I tackle my next JoNoWriMo goal.



Revisions request? Done!
Recipe request? Here ya go!
Our motto: You request it ... we'll provide it!

Oatmeal Carmelitas

Serves: 20 (Right! Serves 3, maybe 4 carmelita-lovin' snackers.)

Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

1 cup plus 3 Tbs all-purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar
1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter or margarine, melted and cooled
1 cup (6 oz.) semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
3/4 cup caramel ice cream topping

Instructions:
Preheat oven to 350°F.

Step 1: In a large mixing bowl, combine 1 cup flour, oats, brown sugar, salt, baking soda, and melted butter. Blend at low speed to form crumbs.

Step 2: Press half the crumbs into bottom of an 11" by 9" pan; bake for 10 minutes. Remove from oven and sprinkle with chips and pecans.

Step 3: In a small bowl, blend caramel topping with remaining flour. Drizzle over the chips and nuts to cover.

Step 4: Sprinkle remaining crumbs over caramel and bake for 15 to 20 minutes, until golden brown. Allow to cool. Chill covered for 1 to 2 hours and then cut into bars. Store in an airtight container. Note from MoMad: Cut them before you chill them or they’re like trying to cut into concrete. I usually cut them after 20-30 minutes of cooling time.

Nutritional Facts:
Each cookie (including pecans): 198 calories, 2 g protein, 23 g carbohydrate, 12 g fat (6 g saturated), 1 g fiber, 19 mg cholesterol, 23 mg calcium, 1 mg iron, 177 mg sodium.

Tags: writing life
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