April showers bring May flowers. With the rain we have been getting, the flowers should abound. I have already started the mower and did the yard once. It already needs it again. Everything is so green and beautiful, I am not complaining about the lawn mowing…yet.
I thought about putting the spring fertilizer on, but I don’t think I need it. Momma Said, “The dogs did a fine job fertilizing the back yard so no need to worry about that.” I am just glad to see the green grass and not snow. I may have to take French Creek Freddie a carrot for his early spring forecast.
It won’t be long before the gardening starts too, yea! I always say I am not going to get carried away and buy a bunch of plants, but every time I get to the greenhouse I go out of control. It never seems like I get that many until I get home and by then it is too late. It never seems to go to waste though, I always find someone to give it all to.
Just the thought of getting to play in the dirt again makes me happy. Momma Said, “A little dirt never hurt anyone.” I certainly hope not or I would be in serious trouble by now. It calms my soul to know I can grow something that is going to be good for me and help others at the same time. And now, I am going to help you out with a seriously good recipe. Just made a batch and they are super good. Just a new little twist to a tried and true recipe, I hope you enjoy.
No Bake Salted Caramel Hazelnut Cookies
2 – cups granulated sugar
2 – tablespoons unsweetened cocoa powder
1/2 – cup butter
1/2 – cup whole or evaporated milk
1/8 – teaspoon salt
1/2 – cup Jif Salted Caramel Hazelnut Spread (found in the peanut butter isle)
2 – cups old fashioned oats
1 – teaspoon vanilla extract
In a medium sized sauce pan over medium high heat add butter, sugar, cocoa powder or chocolate squares, milk and salt.
Stir until butter is melted and ingredients are incorporated. Bring to a full rolling boil, and boil for 1 1/2 minutes, stirring constantly (I used a wire whisk).
Remove from heat and using a wooden spoon stir in chocolate hazelnut spread, vanilla and oatmeal, mix well. Working quickly, before the mixture cools, scoop by tablespoons onto wax paper or foil.
Let cool completely then remove once the cookies have set up.