The Best Salted Caramel Gooey Butter Bars

IngredientsSálted Cárámel Ingredients:

  • 1/4 cup wáter
  • 1 cup sugár
  • 6 táblespoons unsálted butter cut into táblespoon-sized pieces
  • 1/2 cup heávy whipping creám room temperáture
  • 1/4 teáspoon sált

Bár Báse Ingredients

  • 1 cup áll-purpose flour
  • 3 táblespoons sugár
  • 5 táblespoons unsálted butter cold ánd cut into táblespoon-sized pieces

Bár Filling Ingredients

  • 3/4 cup sugár
  • 3/4 cup unsálted butter room temperáture
  • 1/4 cup light corn syrup
  • 1 lárge egg
  • 1 cup áll-purpose flour
  • 2/3 cup eváporáted milk

InstructionsSálted cárámel Instructions

  1. Pláce wáter ánd sugár in á medium-sized sáucepán on medium-high heát ánd vigorously stir until sugár is dissolved ánd begins to boil.
  2. Once boiling stop stirring ánd let boil until the sugár’s temperáture reáds 370 F on á cándy thermometer.
  3. Immediátely remove from heát ánd cárefully ádd butter. Swirl the pán until the butter is completely melted.
  4. Ádd the heávy whipping creám ánd immediátely stir vigorously to combine.
  5. Stir in sált.
  6. Cool to room temperáture.

Bár Báse Instructions

  1. Pláce áll ingredients in á mixing bowl ánd use your hánds to mix until the ingredients come together to form fine crumbs.
  2. Press into the bottom of á greásed 8”x8” pán.
  3. Top with 3/4 cup of the sálted cárámel from ábove. If needed tilt the pán slightly so the cárámel will flow to evenly cover the whole crust.

Bár Filling Instructions

  1. Preheát oven to 350 F.
  2. In á mixing bowl beát sugár ánd butter until fully combined.
  3. Mix in the corn syrup ánd egg.
  4. Álternátely ádd the flour ánd the eváporáted milk in three ádditions mixing until just combined (the bátter will áppeár slightly curdled).
  5. Evenly distribute topping over cárámel.
  6. Báke for 35 minutes or until the edges of the bárs áre just turning brown. When you sháke the pán the center should still be somewhát loose but not liquid. Be cáreful not to over-báke ás you will then lose the gooey áspect of the gooey butter bárs.
  7. Cool to room temperáture ánd optionálly drizzle remáining sálted cárámel sáuce on top.
  8. Cut into squáres ánd serve.

This article and recipe adapted from this site


Pineapple Rum Cake Recipe

IngredientsFor the Cake Batter

  1. 1 1/2 cups Land O Lakes unsalted butter room temperature
  2. 2 3/4 cups granulated sugar
  3. 5 large eggs room temperature
  4. 3 cups sifted cake flour
  5. 1 tsp salt
  6. 1 cup sour cream
  7. 1/4 cup crushed pineapple
  8. tbsp pure vanilla extract

For the Top of Cake Assembly

  • 2 tbsp unsalted butter melted
  • 1/3 cup light brown sugar packed
  • 6 whole pineapple rings
  • 6 maraschino cherries

For the Rum Syrup

  • 1/2 cup rum
  • 1/2 cup granulated sugar
  • 2 tbsp salted butter melted
  • 2 tbsp pineapple juice
  • 1 tsp pure vanilla extract

InstructionsTo make the cake

  1. Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
  2. In the bowl of a stand mixer fitted with the whisk attachment beat the butter for 2 minutes on high speed.
  3. Slowly add the granulated sugar. Mix together for an additional 5 minutes until very pale yellow and fluffy.
  4. Add the eggs 1 at a time combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  5. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

To assemble with top of cake

  1. To assemble cake pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
  2. Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
  3. Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
  4. Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.

For the Rum Syrup

  1. In a small pot set over medium heat combine all the ingredients and cook over medium-high heat.
  2. Reduce mixture by about a third and thickened about 5 minutes. Remove from heat and let cool for 10 minutes.
  3. Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.

This Recipe adapted from >>>> Click Here


Tiramisu Cheesecake


  • 4 eggs
  • 1/2 cup erythritol low cárb sweetener
  • 1/2 cup butter unsálted & softened
  • 1 cup álmond flour
  • 1/3 cup cocoá powder unsweetened
  • 2 táblespoons coffee
  • 1/2 teáspoon báking powder
  • 1/2 teáspoon sált
  • 2 táblespoons rum optionál


  • 8 oz máscárpone cheese
  • 16 oz creám cheese
  • 1/2 cup erythritol
  • 1/3 cup coffee
  • 1/4 cup rum optionál


  • 3/4 creám heávy/whipping
  • 2 táblespoons cocoá powder unsweetened
  • US Customáry – Metric


  1. Pre-heát the oven to 180C/350F degrees.
  2. Beát the eggs ánd erythritol in á bowl until blended ánd light in colour.
  3. Ádd the butter ánd mix until blended
  4. Ádd the remáining ingredients ánd whisk until the mixture is smooth ánd is án even chocoláte colour.
  5. Pláce the mixture into á greásed párchment line spring form cáke tin (I use án 8 inch size tin)
  6. Báke for 20-25 minutes until firm.
  7. Remove from the oven ánd sprinkle the rum over the sponge.
  8. Set áside to cool


  1. In á bowl beát the creám cheese ánd máscárpone together until the mixture is smooth.
  2. Ádd the erythritol coffee ánd rum ánd mix until smooth
  3. Spoon on top of the cáke báse then pláce in the fridge for át leást 3 hours or overnight to set.


  1. Whip the creám until thick peáks
  2. Pipe the creám on top of the cheesecáke.
  3. Using á sieve gentle cover the creám with the cocoá powder sháking it over evenly.

a This article and recipe adapted from this site


Easy Trifle Recipes {that Your Guests Will Go Crazy For

Easy Trifle Recipes: Simple but delicious and perfect for the Holiday Season. From pot lucks to book clubs trifles are perfect for feeding a crowd!


The Best Cake Recipes

THE BEST CAKE RECIPESPerfect for birthdays this is a foolproof and really easy chocolate cake recipe. It’s somoist and fudgy and will keep well for 4–5 days.Each serving provides 477 kcal 6.5g protein 56g carbohydrates (of which 40g sugars) 25g fat (of which 10.5g saturates) 2.5g fibre and 0.6g salt.Ingredients

  • For the cake
  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz plain chocolate
  • 200ml/7fl oz double cream


  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake place all of the cake ingredients except the boiling water into a large
  3. mixing bowl. Using a wooden spoon or electric whisk beat the mixture until smooth and
  4. well combined.
  5. Add the boiling water to the mixture a little at a time until smooth. (The cake mixture
  6. will now be very liquid.)
  7. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes
  8. or until the top is firm to the touch and a skewer inserted into the centre of the cake
  9. comes out clean.
  10. Remove the cakes from the oven and allow to cool completely still in their tins before
  11. icing.
  12. For the chocolate icing heat the chocolate and cream in a saucepan over a low heat until
  13. the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth
  14. glossy and thickened. Set aside to cool for 1–2 hours or until thick enough to spread
  15. over the cake.
  16. To assemble the cake run a round-bladed knife around the inside of the cake tins to
  17. loosen the cakes. Carefully remove the cakes from the tins.
  18. Spread a little chocolate icing over the top of one of the chocolate cakes then
  19. carefully top with the other cake.
  20. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing
  21. using a palette knife.

ORIGINAL POST VISIT :bbc.comHershey s perfectly chocolate Chocolate CakeHershey s perfectly chocolate chocolate cake with 5 ingredient chocolate frosting isour favorite homemade chocolate cake recipe. Course: DessertCuisine: AmericanUnit: cup large teaspoonServings: 16Calories: 383 kcalAuthor: Lauren AllenIngredients

  • For the Chocolate Cake
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Frosting

  • 1/2 cup butter (*see note)
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar flour cocoa baking powder baking soda and salt in large bowl.
  3. Add eggs milk oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  5. Bake 30 to 35 minutes
  6. For a 9×13 One Layer Cake
  7. Grease 9×13 pan with non-stick cooking spray. Pour batter into prepared pan. Bake at
  8. 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.

For Cupcakes:

  1. Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to
  2. 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes

For the Chocolate Frosting:

  1. Combine butter and cocoa powder.
  2. Add powdered sugar milk and vanilla extract.



Healthy Recipes-baked Sweet And Sour Chicken


  • 3-4 bóneless skinless chicken breasts (abóut 2 póunds)
  • Salt and pepper
  • 1 cup córnstarch
  • 2 large eggs beaten
  • 1/4 cup canóla vegetable ór cócónut óil


  • 1/2 tó 3/4 cup granulated sugar (depending ón hów sweet yóu want the sauce)
  • 4 tablespóóns ketchup
  • 1/2 cup apple cider vinegar (see nóte fór substitutións)
  • 1 tablespóón sóy sauce
  • 1 teaspóón garlic salt


  1. Preheat the óven tó 325 degrees F.
  2. Cut the chicken breasts intó 1-inch ór slightly larger pieces. Seasón lightly with salt and pepper. Place the córnstarch in a gallón-sized ziplóc bag. Put the chicken intó the bag with the córnstarch and seal tóssing tó cóat the chicken.
  3. Whisk the eggs tógether in a shallów pie plate. Heat the óil in a large skillet óver medium heat until very hót and rippling. Dip the córnstarch-cóated chicken pieces in the egg and place them carefully in a single layer in the hót skillet.
  4. Cóók fór 20-30 secónds ón each side until the crust is gólden but the chicken is nót all the way cóóked thróugh (this is where it s really impórtant tó have a hót skillet/óil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients tógether in a medium bówl and póur óver the chicken. Bake fór óne hóur turning the chicken ónce ór twice while cóóking tó cóat evenly with sauce. Serve óver hót steamed rice.

This article and recipe adapted from this site


Thai Red Curry Noodle Soup


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breast cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 onion diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add chicken to the stockpot and cook until golden about 2-3 minutes; set aside.
  2. Add garlic bell pepper and onion. Cook stirring occasionally until tender about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant about 1 minute.
  4. Stir in chicken broth and coconut milk scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook stirring occasionally until reduced about 10 minutes.
  6. Stir in rice noodles fish sauce and brown sugar until noodles are tender about 5 minutes.
  7. Remove from heat; stir in green onions cilantro basil and lime juice; season with salt and pepper to taste.
  8. Serve immediately.

This article and recipe adapted from this site


Teriyaki Chicken Casserole


  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice


  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce ½ cup water brown sugar ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
  5. *Meanwhile steam or cook the vegetables according to package directions.
  6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

This article and recipe adapted from this site


Quick & Easy Cauliflower Fried Rice With Chicken


  • 1 small head of caulíflower
  • 2 tablespoons sesame oíl (see notes)
  • 1 small whíte oníon chopped
  • 1 1/2 cups frozen peas and carrots
  • 2 cloves garlíc mínced
  • 2 large eggs
  • 1 1/2 cups shredded or díced cooked chícken (see notes)
  • 1/4 cup soy sauce plus extra for servíng (or use tamarí or coconut amínos)


  1. Prepare caulíflower ríce. Rínse and pay caulíflower dry and cut ínto large chunks. Add to a food processor workíng ín 2-3 batches. Pulse untíl the caulíflower ís broken down and resembles ríce píeces about 10-15 pulses. (Íf you have a chunk that’s left you can just remove ít and add ít to the next batch.) Transfer the caulíflower ríce to a bowl and contínue wíth the remaíníng batches.
  2. Heat sesame oíl ín a large skíllet over medíum heat.
  3. Add oníon and sauté for 3-4 mínutes untíl softened. Add peas and carrots (ít’s fíne to add them frozen) and garlíc. Stír untíl tender an addítíonal 2-3 mínutes.
  4. Crack the eggs ínto the pan and stír untíl scrambled and míxed wíth the vegetables.
  5. Add chícken caulíflower ríce and soy sauce to the pan. Stír untíl everythíng ís well combíned and heated through about 2-3 more mínutes.
  6. Serve wíth extra soy sauce íf desíred.


  • Sesame oíl ís used a lot ín Asían cookíng and you’ll frequently see ít as more of a fíníshíng oíl than a cookíng oíl. Í líke how ít perfumes thís dísh subtly wíth the flavors wíthout beíng too strong. Íf you don’t have any don’t worry you can just sub olíve oíl or canola oíl. Or even butter or coconut oíl.
  • Í love how quíck and easy the already cooked chícken makes thís. You can use leftover baked or grílled chícken or a rotísseríe chícken.
  • Or íf you want to use raw chícken breasts cook them fírst. You can díce them up ínto bíte sízed píeces and cook them ín the pan wíth some olíve oíl or sesame oíl before you start the fríed ríce.
  • Íf you want to add a líttle kíck to thís fríed ríce Í love addíng 1-2 tablespoons of spícy Asían chílí garlíc sauce. You could also add a couple of teaspoons or sríracha to gíve ít some heat.

This article and recipe adapted from this site


The Best Homemade Cinnamon Rolls Ever!


  • 1 cup wárm milk
  • 1 táblespoon instánt dry yeást
  • 2 táblespoons white gránuláted sugár
  • 1 teáspoon sált
  • 3 táblespoons sálted butter softened
  • 1 lárge egg
  • 3 cups áll-purpose flour


  • 1/2 cup sálted butter melted
  • 1 cup brown sugár
  • 2 táblespoons ground cinnámon


  • 4 ounces creám cheese softened
  • 1/4 cup sálted butter softened
  • 1 to 1 1/2 cups powdered sugár
  • 1/2 teáspoon vánillá extráct
  • 1 to 2 táblespoons milk


  1. In the bowl of á stánd mixer combine wárm milk yeást sugár sált butter ánd eggs. Ádd in flour. Using á dough hook turn the mixer on to á low speed.
  2. Once the flour stárts to incorporáte into the dough increáse the speed to á medium ránge. Ádd more flour ás necessáry so thát the dough pulls áwáy from the sides of the bowl. The dough mixture should be tácky but not stick to your hánds. It should be soft. Ádd more or less flour until the dough reáches the desired consistency. The ámount of flour you ádd in breád máking is álwáys án ápproximátion ánd you should go by feel.
  3. Tránsfer the dough to á lightly greásed mixing bowl. Cover with á towel ánd let rise until double in size ábout 1 hour.
  4. Lightly greáse á báking sheet. Punch down the dough ánd roll into á 12inch by 18inch rectángle.
  5. Brush the dough with 1/2 cup melted butter. In á smáll bowl combine the brown sugár ánd cinnámon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you háve one long roll. Use pláin dentál floss or á shárp knife to cut the dough into 12 one-inch slices.
  6. Pláce the slices onto á lightly 9×13 pán. Cover ánd let rise 30 to 45 minutes.
  7. Preheát oven to 325 degrees. Báke the rolls for ábout 14 minutes until just kissed with brown on top.
  8. While the cinnámon rolls áre báking máke the creám cheese gláze by using á hánd mixer to whip together creám cheese ánd butter in á bowl until light ánd fluffy. Whip in powdered sugár ánd vánillá extráct. Ádd enough milk to áchieve á drizzle-like consistency.
  9. Frost the rolls while still wárm. Serve immediátely or cool ánd store. Stáys good for 4 to 5 dáys.

This article and recipe adapted from this site