Hello blogging world!
As some of you may remember, I announced at the end of last year that I will soon be moving to self-hosting Butter on my own site.Well.
Buying a domain name and paying for hosting was one thing.
Setting up an actual site is a whole other ball game.
Life’s pretty easy over here at WordPress.com. You don’t have to think about much, you just blog and publish.But in self-hosting world, my entire vocabulary has been expanded. Plugins. Caching. SEO. Jetpack. RSS. CDN. Meta. CSS. Atom feed. PHP. Ummm… A week ago, I didn’t actually know what any of those things were.
Secretly, I still don’t understand what most of those things actually are. Like, CSS. Um? What?I’m just hoping to fake it till I make it.
Thank god for an IT-literate friend who has swooped in to save the day, design all the gorgeous details and answer my ten million annoying questions.So point of the story is that I know nothing about web design.
But something I do know a whole lot about?
Baking. And bars. And cake. And all things gooey. And Biscoff related.
When I saw these gooey Biscoff cake bars on Confessions of a Cookbook Queen I died and went to heaven, just a little bit.Then I went straight into the kitchen and baked them. And It was gooey, Biscoff, cream cheese, butter cake love at first bite.
So today I give you bars.Hopefully by the end of the week, I will give you my new site.
Deal? Okay.
GOOEY BISCOFF BUTTER CAKE BARS
Ingredients
- FOR THE BUTTER CAKE LAYER:
- 2 cups plain flour
- ½ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 110g unsalted butter, melted (1/2 cup)
- 2 tbsp milk
- 1 tsp vanilla
- FOR THE GOOEY BISCOFF LAYER:
- 220g cream cheese, softened (8 oz)
- 2 eggs, lightly beaten
- 1 tsp vanilla
- ½ cup Biscoff spread (140g, 5 oz)
- 450g icing sugar, sifted (16 oz)
Method
- Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
- To make the butter cake layer, mix the flour, sugar, baking powder and salt together in a large bowl.
- Add the egg, melted butter and vanilla and stir until just combined. Press into the prepared pan.
- To make the gooey Biscoff layer, beat the cream cheese until smooth using an electric mixer. Add the eggs, Biscoff and vanilla and beat until smooth and creamy.
- Add the powdered sugar in small batches, beating on low speed until each batch is combined.
- Pour the gooey Biscoff layer over the cake layer and spread our evenly.
- Bake for 35 - 40 minutes until the edges are golden and the top is shiny. The center will still be slightly underdone but will set when it cools.
- Allow to cool completely before cutting. Makes 20 - 24 bars.
Adapted from Bake Your Day.