Posted in Life, Photography

April 2016 – week 14

Welcome back to this week’s edition of my photo-a-day challenge. It may be spring on the calendar, but temperatures are still really chilly here. We even had snow a couple of times this week; but the sun is getting stronger so I’m sure warmer weather is just around the corner!

Now on to this week’s photos:

April 3 – paper; I received this pretty paper bouquet as a thank you from a colleague; it just pops out of the box!


April 4 – leading lines; country roads & telephone lines from last summer

leading lines

April 5 – joy; I love the look a absolute joy on hubby’s face as we cruise on the Pacific Ocean in Kaua’i. It was a perfect day!


April 6 – triangle; this is rather self explanatory. It is a favourite abandon house, that I like to photograph.


April 7 – today; April 7th was a very cold & rainy day…so much so that I didn’t even get out of the car to take this photo. I feel that the rainy window adds to the wet, damp feeling of the day.


April 8 – sweet tooth; my hubby has a sweet tooth. He loves when I have this kind of a prompt! This recipe showed up in my mail box so I just had to try it out. These are “Salted Caramel Bars” from Averie Cooks. They were very yummy! {I have added the recipe at the end of today’s post for those interested}

sweet tooth

April 9 – a keepsake; I love my coffee and Starbucks is a favourite. When travelling I like to pick up one of their ‘I am here’ mugs as a keepsake. A friend commented on this photo that they are all from warm places…I have to admit, it is nice to remember a warm weather holiday while the cold wind & snow is blowing outside my window.

a keepsake

I hope you all had a great week too! If you make the bars, let me know how they turned out.

Remember you can follow along on Instagram #thebethadillychallenge or follow me @BasildonKitchens. You can find me on the new Ello App, also @BasildonKitchens. Thank you for visiting.

Until next time, Connie:)

SALTED CARAMEL BARS [from Averie Cooks]

YIELD: one 8×8 pan, 9 to 12 generous squares | PREP TIME: 10 minutes | COOK TIME: about 22 to 25 minutes | TOTAL TIME: 2+ hours, for cooling


  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 10 Werther’s Original Soft Caramels, unwrapped
  • 1 tablespoon half-and-half or cream
  • 1/4 teaspoon salt, or to taste
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds of one 14-ounce can sweetened condensed milk (eyeball it)


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  5. Evenly sprinkle with the chocolate chips and butterscotch chips; set aside.
  6. To a small saucepan, add the caramels, half-and-half, and heat over low heat to melt, whisking constantly until melted.
  7. Add the salt, stir to combine, and taste sauce. Depending on preference for saltiness, add more salt to taste. It’s okay if the sauce reads on the salty side because many of the other ingredients in the recipe are very sweet and it balances out.
  8. Evenly drizzle the salted caramel over the chocolate and butterscotch chips.
  9. Evenly sprinkle the coconut.
  10. Evenly drizzle the sweetened condensed milk over the coconut.
  11. Bake for about 22 to 25 minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  12. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Seven Layer Bars


I am living my dream life in the country! I love photography, travelling, cooking, baking and I even try my hand at quilting.

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