Comments on: Caramel Marshmallow Butterscotch Bars

By: mombakes

mombakes — Mon, 24 Sep 2012 18:57:33 +0000

In reply to The Domestic Rebel. Thank you!! You are quite an inspiration!

By: The Domestic Rebel

The Domestic Rebel — Mon, 24 Sep 2012 14:28:31 +0000

In reply to mombakes. Hey girl! Totally! Good luck with your new blog and I hope you enjoy the recipe!!

By: Jocelyn

Jocelyn — Mon, 24 Sep 2012 14:14:32 +0000

So many fun facts:-) I love your middle name too…very pretty! Now those bars girl, look down right dangerous! I’m sure I would eat way more than I should if I was close by them!!! Love the marshmallow and butterscotch together!!!

By: mombakes

mombakes — Mon, 24 Sep 2012 12:03:16 +0000

In reply to mombakes. Lara :)

By: mombakes

mombakes — Mon, 24 Sep 2012 12:01:15 +0000

Hi Hayley! Ok so since I have terrible blog envy I am going to give trying out my own blog a shot since my friends and fam keep telling me I can do this….so I was thinking I could do a week of “my favorite blogs” recipes. Since these look totally amazing and I’m making them today, I am asking your permission to tag them and put them on my new blog. What do you think? This is totally a learning process for me, but figure I have to start somewhere, and since I make pretty much everything you post what better place! Let me know! Thanks as usual 🙂

By: JulieD

JulieD — Sun, 23 Sep 2012 19:14:13 +0000

Okay those bars look amazing!

By: The Domestic Rebel

The Domestic Rebel — Sun, 23 Sep 2012 14:43:36 +0000

In reply to Averie @ Averie Cooks. I need to try cheese and wine pairings but actually have only very limited experience. My first year of college I took a food and wine class, and I was only 19 so technically I couldn't drink :) now I don't remember what went well with anything lol. Anyway, you could definitely try a mild cheddar or even a white cheddar. White Diamond is a bit pricey but is a delicious harder cheddar, or there are "cheaper" alternatives out there like Dubliner which is quite good.

By: Averie @ Averie Cooks

Averie @ Averie Cooks — Sun, 23 Sep 2012 05:17:54 +0000

In reply to The Domestic Rebel.

I love havarti – I could use that. I wanted it to have a cheddary vibe but was scared that I’d end up with an oily pile…rather than smooth melted cheese 🙂 I love gouda, too. I love really well aged cheeses…all bitter and stinky. They are the deal. lol

I used to buy blocks of cheese from specialty cheese shops, WFs, I ordered cheese online…I used to eat it all. But I never used to melt the really good stuff. I’d eat it. With wine 🙂

By: crazyforcrust

crazyforcrust — Sun, 23 Sep 2012 02:36:37 +0000

Don’t ever tell Jordan about the zebras. Unless you never want to hear the end of it. 🙂 G. Totally. and N. I never knew your middle name! It’s pretty. 🙂 These bars. Sigh. Want. Yum.

By: The Domestic Rebel

The Domestic Rebel — Sun, 23 Sep 2012 00:38:53 +0000

In reply to Averie @ Averie Cooks. Have you thought of using havarti? I think it melts really well and tastes great. I'm sure even a mild cheddar would work well, too! Gruyere is just a fancy Swiss; I'm sure you could use a little if you wanted that flavor to stretch it out. I def know what you mean though, cheese is expensive! If you ever get the chance to try cheese for kicks, I recommend Old Amsterdam. It's a DELICIOUS, strong aged gouda with salt crystals inside. Amazing!