*sigh*

I wish that posting this meant that I was cookign up something super special for my love. Sadly, he is in Brazil for another 3 1/2 weeks. Wanting to participate in my first ever Monthly Mingle, I was thinking through all the other people in my life that I love. Of course, I love my faimly, but they are on the other coast. Then I thought about my friends here. I wanted to share something with them. I knew that today I would be watching a movie with my dear friend Jennifer. She is a beautiful person, such a great person, and has been there for me whenever others weren’t. So for Jennifer: Poor Student Shortbread

I got the idea when I read about another local lady making Millionaire Shortbread, so I thought I would come up with my own version. I realized I had all the ingredients last night, except chocolate. I don’t normally keep it in the house, so I had to run out to grab some and the closest store was Wal-greens. Yeah, not normally my first choice for a grocery store. Well, you can only imagin that they did not carry the kinds of chocolate that I would normally cook with, but they did have something special: Hershy’s Kisses in Dark Chocolate with Espresso!!!! Sounded perfect for a baked good that is suppose to be eaten with coffee and tea! Since I made up the recipe and added a little twist, I thought I would play with the name too, hence the reference to what I am: a poor student. I hope you enjoy! And get to mingling!

• 2 cups all-purpose flour
• 1/4 tsp. paking powder
• 1/4 tsp. salt
• 3/4 cup confectioners’ sugar
• 1 cup butter, softened
• 1 tsp. vanilla extract
• 1/2 cup butter
• 1/2 cup brown sugar
• 9 1/2 ounces Sweetened Condensed Milk
• 8 oz dark chocolate, melted (I used the Hershey Kisses Dark Chocolate Espresso, but you can always add some instant coffee)
• 2 tsp. vegetable oil

The Steps:

1. Preheat the oven to 350 degrees F
2. In a bowl, stir flour, baking soda, salt and confectioners’ sugar. Stir in butter and vanilla and mix until a stiff dough forms. Pat dough into a 8 inch square pan.
3. Bake for 20 minutes.
4. Leave in pan and cool for 20 minutes in the refrigerator.
5. While shortbread is cooling, add butter and sugar into a nonstick pan over low heat, stirring until the butter melts and the sugar dissolved.
6. Add condensed milk and bring gently to a boil. Continue to stir until a golden caramel forms, then spoon over shortbread.
7. Place back in the refrigerator for 20 minutes.
8. Combine melted chocolate and vegetable oil then spoon on top of the shortbread.
9. Wait until chocolate has hardened then cut into slices. (I let mine cool overnight before slicing).