Oatmeal Chocolate Caramel Bars

*again, sorry for the sad images...
Ok, I broke down and had to bake something... I have been trying to be "good" and limit my sugar intake but we all know that is a lost cause! I found this recipe on a great food blog Mel's Kitchen Cafe. There are soo many yummy recipes, I want to try them all... and I might :) In the mean time, enjoy these tasty, chewy, caramely... oatmeal delights!

Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Little Puppy got Spayed :(

Well sadly it was time for Kayda to be spayed. At 6 months old, the vet recommends that puppies have this surgery to prevent all the bad cancers and of course unnecessary breeding. We don't foresee the need to breed Kayda, we would rather wait for our own litter :)

Yet another Hike

This weekend, Ty, Eddie, Kayda and myself went on another great hike. It was on the verge of raining, but perfect weather for a Sunday hike :) Today (Monday 4/12) is Kayda's scheduled day for her Spay surgery. I wanted to get her out for some exercise before she was stuck at the vet's for a whole entire day :( Here are some fun pictures from the day.

Easter Brunch

This Easter Sunday, was the very first brunch that Tyson and I hosted. We had lots of family and many friends join us for this special occasion! It was such a blast and we were sooo greatful for all the yummy dishes that everyone contributed. Hopefully this can become an annual celebration and our group will grow and grow :)


Itchy roasting peeps by the fire....


Asher, Ryder (dog), and Jane in the back :)


Jane "petting" the flowers


Me and my sister... Rich is trying to hide but we got him!


Some of the spread


Me and Dad


Catching a kiss


Ty enjoying roasted peeps


Aunt Minky started the roasting


Seth and Jeannie


Asher and Jane... I think its a match made in heaven!


Our dining area... luckily the sun came out


Dad and Granny


The sweets!

Easter Cupcakes

You have to have a cupcake for Easter! My sister spotted this cute idea somewhere and I had to try to recreate it!

Easter Cupcakes

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups of sugar or vanilla sugar
• 2 large eggs, room temperature
• 2 egg yolks, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• pinch of salt
• 1/2 cup milk
• 1/2 cup of cream
• 2 teaspoons of vanilla extract

Beat butter on high until soft for 30 seconds. Add sugar. Beat on medium-high until light and fluffy.
Add eggs and egg yolks one at a time, beat for 30 seconds between each.
Whisk together flour, baking powder, salt and baking soda, in a bowl. Measure out milk and vanilla extract in another glass.
Mix in the flour mixture then the milk mixture, alternating between the two and ending with the flour.
Scoop into cupcake papers about 3/4 full.

Bake for 18-22 minutes at 350F or until a toothpick comes out clean.

Let them cool completely before frosting.

*Bakespace.com

Frosting:
To save time I used the store bought cream cheese frosting (gasp!) I know... but in a pinch it totally works!

For the coconut, I used green food coloring in a Tupperware container. Start with about 5 drops and shake it around before the coconut goes in. Then add 1 cup sweetened coconut to the tuperware with lid and shake shake shake. Add green food coloring to your liking.

When the cupcakes have cooled completely, frost them and then dip the tops into green coconut. I added 3 mini Cadbury Robbins Eggs to the top to look like a little bird's nest <3

Rose Story Farm's Famous Lemon Bundt Cake

This Easter, Tyson and I hosted our first ever Easter Brunch. Little to say, I was a little Nervous.... Lots of family, lots of drinks and food.... yikes! It turned out to be a great sucess and everyone had a great time. We had a grand selection of food. Jeannie (Ty's mom) made a delicious French Toast Casserole with Agave Maple Syrup, We had Deviled Eggs from Granny, Mimi's Tomato Basil Quiche and Potato Salad, a Ham, Croissants, cupcakes, and this deliecious Lemon Bundt Cake. I cannot take credit for it... but here is the recipe so you can try it! Its a winner!

Rose Story Farm's Famous Lemon Cake

1 Cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
3 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice


Lemon Glaze:

2 tablespoons butter, softened
1 cup confectioners sugar, sifted
1 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Baking instructions:

1. Cream 1 cup of butter until light and fluffy. Slowly add 2 cups sugar and continue beating until light and fluffy. Blend in 3 eggs, one at a time.

2. Sift together 3 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add the flour mixture alternately with 1 cup butter milk to the creamed mixture, beating after each addition. Mix 2 tablespoons fresh grated lemon rind and 2 Tbsp fresh lemon juice. Pour batter into greased and floured bundt pan.

3. Bake in preheated 325 degree oven approx 1 hour and 10 minutes. Cool on rack for 10 minutes and then turn the cake out on a serving plate. Spread on the lemon glaze.

4. To prepare glaze: Blend together 2 tablespoons butter and 1 cup powdered sugar. Mix in 1 tablespoon fresh grated lemon peel and 2 tablespoons fresh lemon juice, a little at a time until desired consistency.