The Gift of Time . . .

Take time to think, it is
the source of power.
Take time to play, it is the secret of perpetual
youth.
Take time to read, it is
the fountain of wisdom.
Take time to pray, it is
the greatest power on
earth.
Take time to love, to be
loved, it is God's given
privilege.
Take time to laugh, it is
the music of the soul.
Take time to give, it is
too short a day to be
selfish.
Take time to work, it is
the price of success."
~author unknown

I thought the above poem was very fitting this morning because time is something I am very short on. I have to work all night tonight and wouldn't you know, last night I could not sleep. I think I got a total of about 3 hours! It was so annoying, and the more I thought about it the worse it got! So I am up quite late this morning and must be off to work shortly. I'll surely need some help from above to get through the next 24 hours! Don't worry if you don't see a post from me until very late tommorrow, I shall hopefully be getting a well earned kip! In the mean time I want to leave you with two treats.



My newest piece of art that can be seen in it's entirety HERE. It's called "The Apology."

And . . . Peanut Butter Toffee Brownies! Moist brownies chock full of peanut butter taste and topped with a peanut butter drizzle icing, chopped chocolate coated toffee bits and chopped peanuts. What's not to like about these!!! (I know, I'm sooooo bad!)



*Peanut Butter Toffee Brownies*
Makes about 24 three inch bars
Printable Recipe

If you love peanut butter as much as I love peanut butter, you're going to love these tasty bars!

BROWNIES:
1 1/2 cups butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, at room temperature
2 TBS vanilla
3 cups self rising flour
TOPPING:
1 TBS smooth peanut butter
1 TBS butter, softened
2 cups icing sugar
milk
4 coarsely chopped Dime toffee bars (Heath or Skor work as well)
(About 1 cups worth)
1/2 cup coarsely chopped peanuts



Pre-heat the oven to 160*C/325*F. Butter and line a 12 by 18 inch jelly roll pan with parchment paper. Butter the paper. Set aside.

Cream the butter and peanut butter together in a large bowl, until fluffy. Beat in the sugar, beating until smooth. Beat in the eggs and vanilla
until well combined. Stir in the flour. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out with moist crumbs attached.
Do not over bake. Remove from the oven and cool to room temperature.

To make the topping, cream the peanut butter and butter together with an electric mixer. Beat in the icing sugar and just enough milk to make a drizzable glaze. Drizzle this decoratively over top of the cooled brownies. Sprinkle with the chopped toffee bars and peanuts. Allow to rest until the icing sets up before cutting into squares. Store in an airtight container.