Nutella Peanut Butter Butterscotch Chocolate Bars

I know, it's a mouthful of a title. Nutella peanut butter butterscotch chocolate. It's a mouthful of flavors as well! This recipe is (yet again!) super simple and easy and completely delicious. These bars did not last long in my house!

Here's the sugar and corn syrup coming to a boil.

And here are the bar ingredients being all mixed up- see how the chocolate and butterscotch chips are getting a little melty? Yumm!

Nutella Peanut Butter Butterscotch Chocolate Bars
-1 cup sugar
-1 cup light corn syrup
-1/2 cup peanut butter
-1/2 cup Nutella
-6 cups rice krispies
-1 cup chocolate chips
-1 cup butterscotch chips
Bring the sugar and the corn syrup to a boil on the stovetop. Take off the heat and stir in the peanut butter and Nutella until uniform. Stir in the rice krispies and chips. Press into a greased 9x13'' pan, chill, slice, and you're done! (optional: sprinkle with sea salt when done)

Here are the bars all pressed into the pan...

And the finished bars! Enjoy these!!! I know you will!

Savor it!
love, rue

Caramel Cream Cheese Frosting

This frosting is what I iced the Pumpkin Spice Cake with that I told you about last week. This frosting is divine and is less intimidating than it looks. Let me walk you through it!

Here's the caramel, just finished.

And here's the finished icing, just try not to eat it all with your fingers!!

Caramel Cream Cheese Frosting
-1 lb powdered sugar, divided
-1/2 cup + 1 tablespoon whipping cream
-1 teaspoon vanilla
-1/4 teaspoon salt
-1 8oz. package cream cheese, softened
-1/2 stick butter (1/4 cup), softened
Heat 1/2 cup of sugar for two minutes on medium heat, until melty and starting to turn amber. Stir in 1/2 cup cream, vanilla, and salt, and then stir in the last of the cream. When you stir in the cream, the caramel may seem like it is seizing up, getting grainy, and being ruined- just keep stirring and it will come out beautiful and smooth! Let the caramel cool completely before using.
Beat the butter and cream cheese together, and beat in the remaining powdered sugar. Then beat in the cooled caramel! Adjust for texture by adding little bits of powdered sugar and milk or cream.

And here are the iced cupcakes!! I really hope you try them, they're delicious for any time of year!

Savor it!
love, rue

Pumpkin Spice Cake

This cake is actually what I made for Thanksgiving dessert back in November, but I'm just getting around to it now. It was fabulously delicious and I highly recommend making it!

Here's the batter all mixed up!

And the cupcakes ready for the oven!

Pumpkin Spice Cake
-1 15 oz can pumpkin
-1 1/2 cups sugar
-1 1/4 cups veggie oil or applesauce (I used over 1/2 applesauce)
-4 eggs
-2 teaspoons vanilla
-3 cups flour
-2 teaspoons baking soda
-2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-1/4 teaspoon grated nutmeg (fresh is best)
-1/4 teaspoon allspice
-1/4 teaspoon ground cardamom (optional)
-1/4 teaspoon salt
Mix the pumpkin, sugar, and oil, then beat in the eggs and vanilla. Stir in the dry ingredients.
Bake at 350 F for 40-45 min for a 9x13'' pan, or shorter for cupcakes. Cool completely before icing.

And here are my cupcakes (and stars!) all baked up. Aren't the stars fun?!

I'll be back next week with the recipe for the icing!!
Savor it!
love, rue