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?
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.
GOOEY BISCOFF BUTTER CAKE BARS
Adapted from Bake Your Day.
For the butter cake layer
2 tsp baking powder
1/2 tsp salt
2 tbsp milk
1 tsp vanilla
For the gooey Biscoff layer
2 eggs, lightly beaten
1 tsp vanilla
1/2 cup Biscoff spread (140g, 5 oz)
450g icing sugar, sifted (16 oz)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.