Saltine Cracker Toffee Ice Cream Sandwiches

"Stop and smell the roses."
Have you ever stopped to actually think about what that means?
I'm always in a rush with everything I do. It was literally ingrained in me to rush through life. My Dad rushed. I rushed. I still rush.
This morning I woke up on day three of the flu, I had four hours of sleep, my head felt like it was going to explode, and my oldest daughter woke me up at 4:15 am to talk to me about fairies. I was so exhausted I couldn't even see straight. I was hurrying around the house, making lunches, practicing spelling words, filling out picture day forms, scanning family pictures for a class project, brushing teeth, finding socks, feeding dogs, feeding fish, scrambling eggs, buttering toast, getting myself dressed, and getting everyone else dressed. I finally got everyone into the garage and the garage door wouldn't open. The fuse blew out and we had to open it manually. I literally got into the car and just stared out the window. I looked back at the kids and their little smiling faces and I literally couldn't remember the morning we just had. It was so rushed and chaotic that I missed out on another 2 hours of their life and mine. I was pissed. I was sad. I put on some Christmas music and talked to them for the duration of the drive to school and in my head I told myself that I'm not going to rush anymore. I am so tired of rushing. If I'm late, I'm late. If I don't put make up on, I don't put make up on. I'm going to enjoy these minutes, hours, and days, and not let them pass me by. Life is way too short to rush through it. Tomorrow I am smelling the roses. And the day after, and the day after.

I'm also eating these Saltine Cracker Toffee Ice Cream Sandwiches and I'm listening to Christmas music in October. Why? Because I can. Xx

Saltine Cracker Toffee Ice Cream Sandwiches

16 saltine crackers
¼ cup unsalted butter
¼ cup packed golden brown sugar
1/8 tsp vanilla
½-¾ cup semi sweet chocolate chips
⅓ cup slivered, toasted almonds
¾-1 cup ice cream

1. Line an 8"X 8" pan with parchment paper. Place crackers in a single layer in the bottom of the pan. You may need to gently cut crackers with a serrated knife for them to fit flat in the pan.

2. In a small saucepan combine the butter and brown sugar. Stir until it begins to boil and then whisk for about 2-3 minutes until the butter and sugar come together. Remove from heat and stir in the vanilla.

3. Pour the mixture over the crackers. Working quickly, spread with a spatula to cover the crackers before it begins to thicken.

4. Bake at 350° for 10-15 minutes

5. Remove from oven and top with the chocolate chips. Let sit for 5 minutes to soften and then spread to cover the crackers. Sprinkle with toasted almonds and set pan in the freezer for at least 30 minutes.

6. Soften ice cream for 5-10 minutes before removing the cracker candy from freezer.

7. Carefully cut the candy in half with a serrated hot knife (TIP: Run the knife under hot water and wipe dry with a kitchen towel) and begin assembling the sandwich by placing one half of the candy chocolate side down on a piece of parchment paper. Spread softened ice cream over crackers and cover with remaining candy half with the chocolate facing up. Press down slightly and clean up the edges if desired for a more finished look.

8. Freeze for 2-4 hours until very firm. Remove from freezer and cut into desired size sandwiches. Return to freezer before serving if needed.