It has been a crazy couple of weeks for those of us living in South Texas. To be honest, it is quite devastating. The flooding from Hurricane Harvey proved to be far worse than we even expected. Although it wasn’t my first time dealing with flooding (since moving to Texas) it was, however, my first experience with a hurricane. Since I am from Colorado, hurricanes are not something I thought I would ever have to encounter.
Luckily, I was able to fly out on the day the storm hit. That was incredibly nerve-wracking since I nearly missed my opportunity to leave.
It’s events like this that really put things in perspective. After seeing so many animals being carried out in the flood waters, I feel so blessed to have been able to protect my dog (Brooklyn). As far as I know, my apartment hasn’t been damaged/flooded. The same cannot be said for over 30,000 people, who have been displaced from their homes. All we can do is try to help those people and animals in any way that we can.
Houston is a resilient city that will continue to bounce back despite everything it has faced. They have some of the kindest and honest people I have ever encountered. The diversity, quality of faith, and resiliency of southern Texas are part of its undying charm. No matter what they are dealt they continue to give.
The mayor of Houston set up a relief fund for those hurting after the hurricane. To donate Click here.
Speaking of southern charm, I have an addicting surprise for you all! This praline bark is a combination of southern pecan pralines and pecan pie. A chewy brown sugar crust is topped with a gooey caramel and chopped pecans. If you are scared of making caramel, don’t be afraid of this one. It is so easy to make because it partially caramelizes in the oven. This bark is great served in a candy dish at dinner parties. Just be prepared to hand out the recipe!
Preheat oven to 350 and line a baking sheet with parchment paper.
Cream the butter and sugar together.
Add in the egg and vanilla
Mix in the flour until it is just combined.
Spread evenly onto a thin layer on the baking sheet. Bake for 8 minutes or until cookie base starts to set. Set aside and allow it to cool.
Meanwhile, prepare the praline layer by bringing the brown sugar and butter to a boil.
Allow it to boil for about a minute until it caramelizes. Make sure to constantly stir. After a minute remove it from heat and stir in the vanilla and chopped pecans
Pour caramel over the cookie layer. Spread evenly and top with chopped pecans.
Bake for another 6-8 minutes or until the caramel begins to bubble and bake into cookie layer
Once cooled, cut or break into pieces.