Friday, December 20, 2013

Blog Better Boston feature & Almond Rocca

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You guys, I am so excited that Blog Better Boston featured me, along with 7 other Boston bloggers, for their Holiday round-up!! What an honor to be selected with such a talented group of bloggers- everyone has amazing Holiday idea's. Please click on the link above to support the other bloggers and perhaps you'll find something inspirational along the way!

If you're visiting my blog for the first time, Welcome to Cobbs Hill! I'm still a blogging newbie whose crazy about baking and beauty products, so I write about both! Feel free to snoop around and check out my sidebar of popular posts, or the top tabs of archived recipes and beauty articles. And if the Holiday spirit is making you feel extra generous, I'd love to have you subscribe (also in the sidebar, on the right) to my feed. That way you can stay on top of learning some beauty shortcuts (i.e., Dry Shampoo) so that you have time to make the most perfect chocolate chip cookies.

Now on to the goodies:
Almond Rocca is something my mom has been making since I was little; it’s one of the many baking Holiday traditions that we had at my house. I don’t know where this recipe originated but it’s so good. I’ll admit, the unsalted saltines are an odd choice but they help create a great crunch. Also, most people have no idea that there’s a cracker involved because the brown sugar/butter combo just melts into the cracker and enrobe it with deliciousness. 
Last year I made these and happened to have homemade vanilla ice cream in the freezer. I got a little crazy and broke up some of these on top of the ice cream and it was dangerously good- it might have to be a repeat this year.
I love these frozen. They keep marvelously and you can just pull some out when you’re having friends drop by. Or maybe you need a last-minute hostess gift or neighborly present. Just drop a few squares in a cellophane bag, tie a ribbon, attach a note and insta-gift!

(recipe to follow)
Almond Rocca Bars
Makes 42

Recipe Notes:
- I used mini semi-sweet chocolate chips because a.) It’s what I had on-hand b.) The smaller size melts excellently c.) I prefer darker chocolate to milk. With that said, if milk chocolate is your preference by all means use it!
- These come together quickly- like less than 10 minutes. So gather all your ingredients before assembling.
- As I mentioned already, if you keep these frozen store them in an airtight container.
 
Ingredients:
Unsalted Saltines (at least 1 ½ sleeves)
8 Tbs. butter (one stick)
1 Cup brown sugar
12 oz. chocolate chips (milk or semi-sweet)
½ Cup slivered almonds

Directions:
1. Preheat oven to 400ยบ F. Prepare a large baking sheet (15"x10") with foil and spray a light coating of cooking spray.
2. Spread out the crackers in a single layer (no crumbs)- use a small paring knife to cut the crackers to fit the edges, if needed.
3. In a saucepan, boil brown sugar & butter on the stove for 3 minutes. Spread carefully over the crackers. Bake in the oven for 5 minutes and then turn it off.
4. Immediately out of the oven, sprinkle chocolate chips in an even layer. Let the chocolate chips melt before using an offset spatula to spread out evenly (put the pan back into the still-warm oven speeds up this process).
5. Once smooth, sprinkle almonds all over, and cut into squares while still hot. Then, put in the fridge, or freezer to set.

13 comments:

  1. Congrats! And keep up the great work and fun reading!

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  2. How exciting to be featured! I love this cookie- thanks for showing how to make it!

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  3. Congratulations! This is so exciting and almond rocca is one of my favorites.

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    1. Thanks Aubrey, yes I'm really excited too!

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  4. Wonderful news, congratulations Trisha! And you've made my mouth water for almond Rocca. Thank you for sharing all of you wonderful tips, hints, and passions.

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    1. Thank you Amy, and I hope you get a chance to make the Almond Rocca soon!

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  6. Congratulations Trisha! Glad to hear of your blog being featured! I love the Almond Roca recipe. Good idea to put it on ice cream. I'll have to try that.

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    1. Thanks Jenny, but be careful, with ice cream it's dangerously addictive!

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  7. Ohhh this recipe sounds amazing, wish I had spotted this before my cookie exchange this weekend!

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    1. Well Emily, looks like you'll have to just make it and keep some for yourself ;)

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