Caramel Chocolate Oat Bars

Caramel Chocolate Oat Bars

As I shared  before, my son requested me to bake for his friends. I made two bars both with caramel inside. I always love caramel. Whenever I think of something to give away, I know that bars with caramel wont fail me. This is the second one I made and its fully loaded with caramel, chocolate chips and pecan. The  precious pecan nut is actually a bonus. I have left over last holiday season so I decided to mix  in. In the end my son also brought some to his classmates and yes, it was a hit. They all love it! What made me laugh was one of his classmates told him she is on a diet but she would like to have some for her mom. Of course my son did bring some for her mom. I find the gesture so thoughtful. I wanna be her mom too… LOL!

Ingredients:

2 cups all purpose flour

2 cups quick cooking oats

1 1/2 cup brown sugar

1 tsp baking soda

1 1/4 cup margarine, softened

1 cup caramel topping

3 tbsp all purpose flour

1 cup chocolate chips

1/2 cup pecan, chopped (you may use other nuts)

Directions:

Preheat oven to 350. Use a 13x9x2 inch pan and line it with aluminum foil, then spray with oil or smeared with butter. Set aside

In a mixer or bowl, combine: flour, oats, margarine, sugar, baking soda and salt. Beat at low speed until crumbly. Divide the mixture into 2

Spread the first half of the mixture on a pan, bake for 10 minutes. While baking proceed on making your caramel, you can see it here: Brownie Caramel Chocolate Bars

After baking the first half, let it cool first then sprinkle chocolate chips and pecan on top, finally pour over the caramel. Then sprinkle the second half of the crumbly mixture. Bake for another 18 minutes.

Cool for an hour before slicing or better chill in the fridge for two hours. Again it will give you 24 slices.

Caramel Chocolate Oat Bars

Oh my goodness, I never thought that oats could be that good. Obviously Im not a fan of it. But due to aging, I have to like oats. I am now into the world of acceptance. Seeing these magical bars with caramel and chocolates swept me off my feet. Now I am really back again.. yes I am.

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Brownie Caramel Chocolate Bars

Brownie Caramel Chocolate Bars

Happy New Year from my family to yours. Brief update: my children have grown already,by age and height of course not by  numbers..he he . Well, what can I say, this year also marks my 47th year on this earth. Oh thank you God for the love..for the life, for my family. I cant ask for more.I have a job,a few friends and I’m sincerely praying for good health for all of us..you know the saying health is wealth..and its so true. Well I have to cut myself from talking..or else…

This post is in honor of my son’s request. He wanted me to bake for his friends and for that I am obliged to do so. I just hope that my effort wont fail him..I know he brags that his mom can bake..really bake and that’s me..Awwwww…proud mom eh..Lol!. My place also has a new face. The first time I saw this template, I fell in love instantly. Thanks to April of Studio Mommy ..Im so happy I found her..one helpful angel too.

How would you like a brownie with caramel and chocolate? The combination is interestingly good; brownie,caramel and chocolates.Certainly you will not pass on this.When I first made these bars..I never thought its gonna be that good..but gosh,they’re heavenly.

Ingredients:

For the brownie:

1 cup butter,cubed

1/4 cup cocoa

1/4 cup black cocoa powder

1 1/2 cup white sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cup all-purpose flour

For the caramel:

2/3 cup butter

1/4 cup brown sugar

2 tbsp light corn syrup

1 can condensed milk

1/4 cup cornstarch dispersed in 3 tbsp water

In a saucepan,combine all ingredients except cornstarch with water.Cook until thick and caramel in color for about 30 minutes, then stir in cornstarch with water,mix until caramel is thick.

For the chocolate topping:

1 cup chopped dark chocolate

1 tbsp butter

3 tbsp heavy cream

Combine all in a dish. Microwave until just half melted.Stir until melted and combined.Set aside.

Direction:

1.Prepare a square baking pan 8x12x2inch,line it with aluminum foil.Spray with oil or smear with butter.

2.In a saucepan,put butter,cocoa powder and tablea .Stir over low heat until melted and smooth.

3.Remove from heat.Add sugar and stir until incorporated.Add vanilla and eggs,one at a time.

4.Stir in the flour until just combined.Spread the mixture in a ready baking pan and bake it at 180 or  at bake it at 180 or 350 for 30 minutes.Let it cool.

5.Once caramel is done,immediately pour over the baked brownie.Chill for about an hour in the fridge.Then proceed on making the topping.Spread over the caramel layer and chill until set.You will have about 24 squares.

Note: Caramel is best done after baking the brownie.If you want a better squared cut, use a sharp knife dip in hot water,dry then cut.

Brownie Caramel Bars

Hmmnnn…I know you wont say no..I tried to cut them nice and clean…but sorry I’m not that good in that area.I just want to grab them, eat them…

Brownie Caramel Chocolate Bars

I really..really tried my best not to eat..but the chocolate seems to melt in my fingers..and I realized I must go ahead and try..why not. Lets eat.Lets giggle.Lets be merry.

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Nuttela Fitnesse Fruit Mix Squares

Nuttela Fitnesse Fruit Mix Squares

These days I rarely clean my kitchen cupboards because I dont have time or I am too tired to do it or I just couldnt care any more. Besides it would always appear in two ways..crampy, messy with a pack of this and that, mainly left over of everything or it could be spacious, empty and crying for refill… lol! Anyway last week I found time, I checked and oh boy! I found a lot. I think that I will need to care this time and bake…bake..bake..

Please welcome the first among the set of goodies  and honestly these nutella cereal mix squares are promising. I am inspired to just leave my cupboard the way it is.. refill..refill.. then bake bake bake.. Oh goodness, when I clean then it means more yummy treats. My son recently is complaining that I am ruining his diet regimen. You see my son is a health buff.. He goes to gym, He jogs and he is conscious of his food intake. These nuttela squares are such a tempatation to him and you know his mom..and thats me..Im a big Demonyita… go ahead my dear son.. enjoy…LOL

[amd-recipeseo-recipe:9]

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The taste is so incredibly good…I never thought Nuttela would go better with Fitnesse Fruit Mix. They are lovely and forgive me..as I photograph them I also eat them…bite ..bite..bite…

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Take a look, come closer..dont go please..lol! Im seeing fruits, cereal, walnuts and choco.. the texture is soft yet a little crunchy and nutty. Why would I deprive myself from enjoying these squares of joy..no I wont but I dont have time so I told myself..ok  tomorrow I will enjoy them…

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I needed to make them feel that they are secured and truly important so I arranged them like muffins nevertheless they wont be safe..in an hour or two..they will be gone. I am so dumb.. how come I didnt keep for myself. Arriving home late, I have craving and they are nowhere to to be found… all gone.. Thank you..

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Filipino Custard Cake

Filipino Custard Cake

Back home we call this Custard Cake Flan. It looks like a chiffon cake with sweetened milk and egg mixture on top. At first glance, this could be mistaken as a giant Leche Flan. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below. In the Philippines, this is usually available by the slice in local bakeries.

But how did it happen? First we only have Leche Flan (from leche, Spanish for milk), it’s a caramel custard, made with eggs,milk and sugar and flavored with vanilla. It originated from the regions along the border of France and Spain and was brought to the Philippines at the time of Spanish colonization. The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert, once firm, is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.

Theres no record how did it becomes a Custard Cake Flan in our place. Probably when the Americans came to our place we adapted and made a fusion between a cake and a flan because we are so in love with desserts. We are known for our sweet tooth. I thought of adding some rum next time..lol! Silly me..I love rum cake so much that I bake it anytime of the year.. yes I am talking of custard cake, sorry…me and my mind is desperate once again. 

[amd-recipeseo-recipe:7]

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Seriously, this is one ugly duckling…look at that, it got me so worried at first but I mustered enough courage and prayed a thousand times..no, what I mean is three times..lol! 

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Oh, this is it.. the ugly duckling has just come out and shall I say..she is not ugly anymore. I looked and I found her gorgeous and tempting.  In my mind I thought of making a new one in a heart shape..

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Truly life is not a piece of cake,then lets go to the pleasantries of life.Lets eat!  This is my son’s favorite cake back home. Actually,it is one of my favorite too. I guess my son gets to like it because I always buy this cake whenever I got the chance.

Before I leave, I am thankful again my Kocina De Coffee Cake has been been featured by my two favorite places here in blog land. I started my foodie blog last Jan 2010 but it was on and off since I went  back working again. But I truly miss the wonderful world of blogging so the start of Jan 2013, I came back, fully revived and determined..

                                                                                                                   mymeatlessmonday150x150

Chaya from My Sweet And Savory has always been a favorite place since I started blogging. When I came back, I went to find her place and I was that happy becuse she has never forgotten me. Thank you Chaya for featuring my Kocina De Coffee Cake on My Meatless Monday. You made my week because its not a beautiful cake but it is so good.

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Another place I used to visit before is the Hearth and Soul by Swathi. Its a place that once you entered..you will feel the warmth and coziness. I truly admire how she presents her food…in awesome simplicity snd I know they taste good.. I wonder how she made it to appear so easy..its a talent..its a gift. Thank you so much Swathi for featuring my Kocina De Coffee cake.

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Kocina De Coffee Cake

Kocina De Coffee Cake

When I started not to care about how pretty the way my cake looks, it gave me courage and enjoyment to continue baking. This is one coffee cake that seriously knocked me down.. because it was so good. I even don’t have coffee essence at home although I always include it on my list but I seem to forget it all the time. Then came one perfect boring day and I wanted something sweet, something different, something that will satisfy my craving. Guess what, why not make a coffee cake? I was hesitant at first because I only have the normal coffee granules in my cupboard but the experimental side of me invaded my imagination.

Good thing I have a small jar of coffee granules in my cupboard. Years before, I used to be a coffee lover but for some reasons I suffered from fibrosystic disease so the doctor advised me not take coffee anymore. But the coffee addict inside me would sneak from time to time and when I am all alone I would enjoy a cup of hot coffee. Oh good gracious coffee, it makes me alive and wonderful. Perhaps coffee flavor in a cake would bring a different twist and I was right after all.

Ingredients:

2 cups flour

1 1/2 cup sugar

1/4 tsp salt

1 cup butter

3 tbsp coffee granules

1/2 cup buttermilk

2 whole eggs

1 tsp baking soda

2 tsp vanilla

For the icing:

3/4 cup butter

450 grams powdered sugar

3 tbsp coffee granules

1/4 salt

4 tbsp heavy cream

Note: You may add garnishing on top..I used chocolate chips

Directions:

Preheat oven to 350. Grease and flour two round baking pans. In a large bowl mix sugar, flour and 1/4 tsp salt. Set aside.

Melt butter in a pot over medium low heat. While melting, add 3 tbsp coffee granules to 1 cup hot water..as in hot water. Set aside.

Once butter has melted, add coffee mixture. Let it boil for 10 seconds, turn off the heat and set aside.

In a separate bowl, combine: buttermilk, eggs, baking and vanilla. Mix until well combined.

Pour butter/coffee mixture into the flour mixture. Stir the mixture together gently. Once the heat cool down, add the egg mixture. Mix well.

Pour in to the prepared pans and bake for 20 minutes. Allow to cool the cakes completely.

For the icing: combine all ingredients then frost the cake. Chill for an hour before serving.

 

 

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I don’t have chocolate coffee beans or nuts..I am supposed to have walnuts but you see sometimes a twist of palate would turn me nuts so I would eat almonds, pecan, walnuts when I am busy cooking in the kitchen. When I need them the most..theyre all gone. Good thing the ever dependable chocolate chips in a box is always there.

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Oh, look at that, she is not pretty…I know ..I know..with such imperfect curves but I tell you this is such a magnificent cake. Its coffee, its sweet, its strong, the aroma is extra ordinary and yes.. again..its coffee.. a coffee cake. The moment I tasted it, I laughed, I giggled and I have this gigantic smile because I have made such imperfect shape of a cake but it is so natural and I would rather leave her that way..

 

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I have had a slice,  go ahead, take yours.. I never thought coffee granules would be terrific in a cake. Every one in the family fell in love with the coffee cake. This is a serious situation..if there’s a will, there’s a way…I am a coffee addict and its bad but I found a way..turn coffee into a cake and it’s just right..so right.. 

 

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Banana And White Chocolate Cake

Banana And White Chocolate Cake

I love Banana as a fruit, in a cake, in a muffin or anything with banana as long as it is good, sweet and oh so yummy. I discovered this cake merely because of a cake stand. I don’t go shopping not unless I badly needed some things or it is just about time to do so. But honestly I love going to kitchen section and when I saw this cake stand, I knew I wont go home without it. I fell in love and its now all mine. The moment it came to our kitchen, it added delight and every time I look into it…oh how I love to bake a cake.. Lol!

Anyway, let’s go to banana..this cake is seriously simple yet very addictive. I admit I am not artistic and I don’t have the talent. But I don’t think you have to try harder. I just presumed that as long as its good and something really good, then everything will turn out fine. So who cares if I can’t whipped or design my cake properly… I don’t care and I bet I am not the only one. Heres the perfect one for not so cool like me.. My daughter even  asked me to make one for her 12th birthday..oh my my little big girl is now 12. I miss the little one I used to carry.

Ingredients:

3/4 cup unsalted butter

3/4 cup caster sugar

3 large eggs

2 very ripe bananas, mashed

250 grams self-raising flour

1/2 tsp baking powder

For the filling:

2 bananas, not very ripe, sliced

juice of 1 lemon

1 tbsp of rose-water

150 ml whipped cream

For the icing:

200 grams good quality white chocolate

1/4 cup unsalted butter

Directions:

Preheat the oven to 350. Brush the baking pans with butter or oil then dust with flour. Combine self-raising flour and salt. Set aside.

Cream butter and sugar, add the eggs one at a time then slowly add the flour/salt mixture. Mix well.

Divide the cake batter between two tins and bake for about 40 minutes.

Leave the cakes in the tin for about 10 minutes and then turn out on a wire rack to cool.

To make the filling: Toss the sliced bananas in the lemon juice. Mix the rose-water into the whipped cream and spread this on top of one of the cake followed by banana slices and sandwich the two cakes together.

For the icing: Melt butter and chocolate together in a heatproof bowl suspended over a sauce pan of barely simmering water. Spread the melted chocolate and butter on top and side of the cake and that’s it..

 

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Here’s my lovely Peace of Cake stand.. Isn’t she pretty?.. Well I think she’s gorgeous and no one could ever take her place in my heart. Our relationship will last for a lifetime, that’s for sure.

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This is the perfect one, I tell you… not really done but not overly done.. lol! I used to panic a lot when it comes to design or icing on my cake..but now I don’t really mind. Be who you are for whatever you are… LOL..I sound like I’m out of my mind..bear with me because the past days I got so busy.. I need to chill out..

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Oh yes, here’s my daughter, the birthday celebrant who instantly fell in love with this cake so much. I thought of something magical cake for her but what can I do..this is what she wanted. I love my Honeypie..she makes me whole.. my forever sweet daughter turned 12 ..smiling in this photo with her precious cake and wearing her school uniform

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And yes before, I go..I am so happy to see my Creamy Chicken Veggies  being featured at Freedom Friday by Evelyn. She is one of my favorites in blogland where I would party almost every week. She writes well and seriously, her place is very entertaining..go ahead and visit her place for amazing recipes, crafts and write ups.

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