Homemade Twix Bars

I found this recipe and had to give it a try. I apologize in advance for the lack of pictures; while theses turned out to be pretty tasty, they certainly weren't pretty. I'm hoping they will look nicer next time (because I'm almost certain there will be a next time). Despite their unusual appearance, Brad's coworkers seemed to enjoy them.

Here you go!


Homemade Twix Bars

Ingredients

Shortbread layer

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-Purpose Flour

Caramel layer

• 2 cups caramel, cut into small chunks (I used a bag of caramel candies)
• 3 tablespoons heavy cream

Chocolate layer

• 3 cups chopped milk chocolate or dark chocolate, melted (I ended up using 2 bags of milk chocolate chips)
• 1 tablespoon vegetable shortening (optional -- I did not include this)

Directions

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. 

     Option 1: Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

     Option 2: These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. (This is the option I used).

Give it a try and let me know what you think. And if you have any tips on how to successfully dip the bars in the chocolate, please let me know!

Blessings,
Nikki

Gooey Butter Cake

Hi again!

This weekend was spent eating, bowling, relaxing, and watching football. This was the star of the weekend: St. Louis Style Gooey Butter Cake. Brad and I were fortunate enough to travel to St. Louis last month for a gorgeous wedding. While we were there, we discovered gooey butter cake.

Brad enjoyed it so much that he asked if I could try to figure out how to make it. I've made it several times now and every time it has been hit. Here's the recipe for ya!

Ingredients:

• 1 box yellow cake mix with pudding in the mix (Pillsbury works best) 
• 4 extra large eggs 
• 1 stick melted butter 
• Pure vanilla extract 
• 1 8 oz. package cream cheese 
• 3 1/2 cups powdered sugar
• Crisco or pam for greasing pan

Equipment:

• 9 X 13 Pan 
• Mixer 

Directions:

BUTTER CAKE MIXTURE:

1. Get 9 x13 pan and grease with Crisco on the bottom and all sides. 
2. Put yellow cake mix in mixing bowl. Do not follow the directions on the cake box. Add 2 extra large eggs, 1 stick of melted butter  (melt in the microwave about 35 seconds), and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very moist feel to it. Take cake batter and spread evenly through 9 x 13 pan so it evenly covers the bottom of the pan. 
3. Clean off mixers and mixing bowl. 

GOOEY MIXTURE:

1. Melt cream cheese in microwave about 45-50 seconds. 
2. Put 3/4 (about three cups) of the powdered sugar in mixing bowl; set aside about 1/2 cup for topping to sprinkle on after the cake is baked and cooled. In mixer add powdered sugar, melted cream cheese, and 2 extra large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture and layer on top of the cake batter mixture in pan. 

COOKING INSTRUCTIONS:

1. Bake it at 350 for 30-40 minutes or until the top of the cake is browned. You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well. 
2. Once cooked remove from oven and let cool about two hours before cutting and adding remaining powdered sugar. Add remaining powdered sugar to coat/cover top of cake, cut like brownies and serve.

I even started to get creative and add different treats in between the two layers. So far I've experimented with chocolate chips and toffee pieces. Give it a shot--Enjoy!

-Nikki

In the Kitchen

I've spent the past few afternoons doing some baking and decorating, because I'm hoping that I won't have quite as much free time in the near future. As soon as I know for sure, I'll definitely let you know what is going on.

Here was yesterday's project:

 Nutella Chocolate Chip Cookies--YUM!

Here's the recipe for you to enjoy!

Nutella Chocolate Chip Cookies

Ingredients:

• 1-1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp of salt
• 1/2 cup (1 stick) softened butter
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2/3 cup Nutella
• 1/2 tsp vanilla extract
• 1 large egg
• 1 cup semisweet chocolate chips

Directions:

1. Mix together flour, cinnamon, baking powder, baking soda and salt, and set aside.
2. Cream together butter and sugars until light and fluffy. Mix in Nutella and vanilla extract. Add in egg and mix until combined.
3. Add flour mixture and mix until just incorporated. Stir in chocolate chips.
4. *Optional step: Chill dough for 1/2-1 hour. (It can make a big difference in the cookies)
5. Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 degrees for about 10 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

I didn't think that the cookies looked done after 10 minutes, so I left them in a little bit longer. They definitely got a little bit crispier than I prefer, but Brad didn't seem to mind. :)

This afternoon I started prepping goodies for this weekend's activities. I made this homemade icing, which will go on top of dark chocolate cupcakes.

Cappuccino Icing

Ingredients:

• 1 stick butter, softened
• 3 3/4 cups powdered sugar
• 1 tsp. vanilla
• 3-4 Tbs. strong brewed coffee, cooled

Directions: 

1.  With an electric mixer, beat the butter till smooth. 
2. Add the powdered sugar, vanilla and 2 Tbs. coffee.  
3. Mix again until well blended.  
4. Gradually add more coffee, by the teaspoon until the frosting reaches a spreadable consistency.

So easy! Enjoy!

Blessings,
Nikki