It's teacher appreciation week. I love teachers. I was a seventh grade teacher until I gave it all up for the the glamor of motherhood. I think teachers should get paid enormous amounts of money because the work they do is of the utmost importance. And they take my kid for seven hours a day.
The way that my PTO asks me to contribute to this week is by baking for a luncheon tomorrow. And boy have I been baking. I've used my trusty Dorie Greenspan book (here's her blog) called Baking: From My Home to Yours. From there I made the chocolate chip espresso cookies and her blondies. Both are just wonderful. I found a recipe for maple pecan shortbread bars from some magazine I can't even remember. It's a mini pecan pie in bar form. I had these amazing banana/chocolate/toffee bites at a party some years ago and figured out how to re-create it in my kitchen. And tomorrow I finish off with a lemon lime frosted cookie. My wonderful husband contributes to the PTO and teacher appreciation week by doing dishes.
I'll get a new produce bag tomorrow. I'll check it out and report back.
The recipe for the banana/chocolate/toffee bites:
1 bag of toffee bits (I used the pre-crushed Heath bars, you can do that or crush your own)
12 oz. of semi-sweet chocolate
3 or 4 bananas, sliced into 1/3" slices
Line a rimmed baking sheet with foil. Sprinkle the toffee over the foil so that there is a thin layer of candy. Melt the chocolate over a double boiler. Drop the sliced bananas one at a time in the chocolate. I just scoop them out with a fork. Gently place them on the candy bits. Do this until all the banana slices are gone. When they cool, the candy adheres to the chocolate, and you get a wonderful bite of delicious. Don't do this much more than 24 hours in advance. The chocolate won't be tempered, and it might start to bloom. Usually, I have some combination of chocolate/toffee left over. Just mix them together, drop them on some waxed paper, and you have your own little snack for later.