Homemade Snickers Bars

Hello holy homemade Snickers bars. These little puppies are amazing.  If you want to wow your spouse,  or just impress your friends, make these easy bars. They have a few steps but they go together quickly.  

I am not a huge Snickers fan, but these are just delicious. These are not calories friendly, you will not eat huge pieces, but you could.. I really could eat the whole pan.

Homemade Snickers Bars
Adapted From Imperial  Sugar
Ingredients
1 cup Semisweet Chocolate Chips
3 Tablespoons  Creamy Peanut Butter
7 Ounces Marshmallow Fluff
1/4 cup Creamy Peanut Butter
1 1/2 cups Powdered Sugar
1 cup Dry Roasted Peanuts
11 Ounces Caramels
1/4 Cup heavy Cream
1 cup Semisweet Chocolate Chips
3 Tablespoons Creamy Peanut Butter

Directions
Line a 11 x 7 baking Pan with Parchment paper.

Place 1 cup of chocolate Chips and 3 tablepoons of peanut butter in a heat proof bowl. Microwave for 60 seconds and stir until smooth. Microwave for Few more seconds if necessary.
Pour Mixture into prepared Pan and spread evenly. Place pan into the freezer For 2-3 minutes until hardened.
Meanwhile, in a mixing bowl with a paddle attachment, place marhmallow cream, 1/4 cup peanut butter and powdered suger and Mix until a soft ball forms. Remove dough and press on top of the chocolate layer.
Sprinkle peanuts on top. Gently press them in.
In a small saucepan, add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts. Spreading evenly.
Refrigerate for 5 minutes until set.
In a Heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer. Spread out evenly.
Place pan in the fridge for 10 minutes until chocolate is set.
Cut with a sharp Knife.

First chocolate and peanut butter layer

Marshmallow Creme

Fondant Creme Filling

Spread Into the Pan

Banana... Something Healthy

Peanuts

Caramel bits, so much

caramel

caramel sauce over peanuts

Just delicious... eat up buttercup

Banana Crumb Cake

Holy Crap, I decided to go back to writing and here I am again today. I am glad I got my head out of my butt and started moving forward.

TODAY is the THREE Year BLOG anniversary. I really think this is what completely motivated me to start writing again. I was trying to decide what I was going to do with this site. There is so much I have to say. AND all of you are such a wonderful audience.

I had no 3 candles. Unbelievable..

I made cupcakes for a customer on Tuesday, and did not photograph with candles

I could have done something there.. oh well.. 

Last month I came across this recipe. I had bought a crate of single bananas and this recipe was perfect. We had overloaded on different smoothies, but these bananas were ready for baking. 

This recipe is a dairy free recipe. If you do not have Soy or Almond Milk, use regular milk.

The recipe called for a 10" springform pan or a 9x13 pan, I used a 10" square pan with foil. Whatever floats your boat. With the 9x13 pan, you can cut more pieces.

There is also Coconut Oil in the recipe. Oh had I forgotten how much I love coconut oil. 

Please do not skip the crumb topping. It really sets the cake apart from being basic. I think it made it delicious. If you do not like pecans, please omit. I LOVE nuts, so a few extra for me to munch on.

Banana Crumb Cake

adapted from bakerita.com

Ingredients

For the CAKE

2 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

3 ripe bananas

1/2 cup coconut oil, room temperature

1 1/4 cups of granulated sugar

1/2 cup brown sugar

2 eggs 

1 teaspoon vanilla extract

1 cup soy or almond milk

For the CRUMB Topping

1 3/4 cups all purpose flour

1/3 cup granulated sugar

1/3 cup brown sugar

1/2 cup coconut oil, melted

1 cup chopped pecans (Optional)

Directions

Preheat the oven to 350 degrees. If using a spring form pan, spray your pan with cooking oil and set aside. If you are using a square pan or 9x13 pan, Layer with tin foil, edges overhang, and spray with cooking oil.

In a stand mixer with a paddle attachment, mash the bananas until smooth. Add coconut oil and beat until combined with no lumps, and then add the sugars, eggs, milk and vanilla extract and continue mixing.

Add in the flour, baking powder and salt and mix together. 

Pour banana cake mixture into your prepared pan. 

In the same bowl, prepare the crumb mixture. Combine in all ingredients and slightly incorporate for course crumbs. DO NOT over mix or you will just have a glob. 

Top the cake with the crumb mixture. Place in oven and bake. Bake until toothpick inserted in the center comes out clean. About 50 minutes. Transfer the spring form pan to a wire rack and let cool for about 15 minutes. And then remove sides. Or let the cake cool for at least an hour

2 ripe bananas and 1 very dark banana

I am bake cooking and baking with Coconut oil. Yummy

Mixing all the batter. 

It is a full pan. That is why a 9 x 13 pan will also work

The crumb topping. Rough Chucks, do not over mix

Ready for the oven

Out of the oven, cooling and we are patiently waiting to taste

Oh my.... this is an all year round cake.

Perfect for party, or just with lunch.

Fabulous flavors the melded together. 

ENJOY.

Breaks in the weather

Where have I been.  Really almost no where. I went to Florida last weekend to see my nephew graduate from High School.. He was in National Honor Society and all advance placement classes since he was in first or second grade. He is very smart. Good kid also.

He will be attending the University of Florida next fall. We are very proud of him.. My twin nieces graduate this weekend. They are also going away to college. I will post their graduation picture next week. 

I have had this stupid hip issue for the past year that has somewhat sidelined me. I am still able to go to work and workout and bake cakes and treats, but the pain has been horrible the last five months. Going to the Chiropractor three times a week sucks up an enormous amounts of time and money. The woes of getting older. After 38 visits, I am starting to get better.  I still have a bit of a limp and different amounts of pain.

So, what have I been doing.. There are still Sweets by Shayla jobs every weekend. Some big, some small. I have been catering some here and there. 

These Lillies of the Valley came from my Mom's house over 10 years ago. 

They still smell amazing and always make me smile.

The Chicagoland weather has been all over the block. In fact today, it is 46 degrees and sleeting. Oh my goodness. We have had our air conditioner on last week. It had been in the high 80's and very humid. I will not turn my heat back on. Throw on a sweater and a pair of socks. 

On a warm Friday a few weeks back, my husband and I went fishing. These were 2 turtles that we spotted. It was so cool to get this close. We just idled up to them and I keep taking photos. Then they jumped into the water. It was very calming out be out in the fishing boat. My husband loves to fish, among all hisother hobbies. I read a book and got some sun. That made me very happy.

These are all three of my kitties co-existing for a few minutes. I do not know what they were looking at, I just thought it was cool. I always wonder what goes on during the day when we are at work, probably just a lot of sleeping... 

OK... I think I am back.. I thought there was nothing left for me to talk about. I have several recipes to share with you. Sorry for the hiatus, I wish I could say there was some sort of enlightenment. Really, just coming to terms with my age and deciding there are loads of things that need to be on the internet. 

Maybe you will see me tomorrow.. I forgot that I like to write. ROCK on kids