Also, I love this St. Partricks' Day idea!
Sunday, March 20, 2011
Cute Birthday Card and St Patty's Day Ideas
Eighteen25 has been having their birthday celebration this week, and they have some great ideas. I love this subway art. I just used it to make some birthday cards!
I also love this one! So stinking cute!
Sunday, January 2, 2011
Twix Bar Fakeout Recipe
This recipe from smashedpeasandcarrots looks sooo yummy! Can't wait to try it! :)
Twix Bar Fake-Out
1/2 cup butter
1/4 cup white sugar
1 1/4 cup all-purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz can sweetened condensed milk
1 cup milk chocolate chips
Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.
To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.
To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!
Twix Bar Fake-Out
1/2 cup butter
1/4 cup white sugar
1 1/4 cup all-purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz can sweetened condensed milk
1 cup milk chocolate chips
Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.
To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.
To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!
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