December 1, 2011

Chocolate Caramel Slice — the perfect holiday treat

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This is it. A December day.

The signal that the year is drawing to a close, at last.

It's a magical season. Of fairy lights. Of plenty. The joy of holidays, festive cheer and age-old traditions. Yet, this is just a fleeting end. Before the beginning of a new cycle—new hopes, exciting possibilities, reinvigorated dreams. Yes!

It’s been a gorgeous few days here in Doha. Rain, sprinkle, sunshine, with flashes of more rain. The temperature has dropped and there is definitely a chill in the air.

What could be more comforting on a grey drizzly morning than snuggling deeply into the blanket, eyes locked in visions of opulent dream? Imagine cozying up on the couch with a light pashima draped around the shoulder, cuddling a mug of mocha latte lost in thoughts of shoulda-coulda-woulda — I'm much on this kind of thing by the way. Or, giving in to a sudden urge to bake, swaying on to the rhythm of itunes blasting in your ears the while?
There is nothing like the scent of freshly baked treats to get you into the holiday spirit. Yeah, baking. There’s something totally December about baking. Don’t you think?

The rain did it for me. I was in a fantastic mood to bake cookies and melt chocolate. Yep, I got the baking bug, but I was craving something…mm, different. Comforting too.
This classic caramel slice was my answer—there's nothing like these slabs of crumbly shortbread, soft chewy caramel and decadent chocolate, ha. Quite an indulgent treat for anyone with a sweet tooth. I’ve been eyeing the recipe ever since I first bought the Cookies and Macaroon book and flipped through the glossy pages of tempting photographs.

Now, slice is actually a bar cookie. Which simply means it is a cookie usually baked in layers and cut into bars. It originated in Australia and New Zealand, and are more common in these parts of the globe together with Canada.

The chocolate caramel slice has a firm shortbread base, a dulce de leche like caramel filling and a delicate choco topping. Oh boy, it’s a real treat!
These were incredibly fun to photography. I couldn’t take pictures of the ingredients as I baked this a couple of hours before bedtime, leaving it in the refrigerator to chill overnight. The next morning, when I sliced right in, I just couldn’t focus on the ingredients anymore. I got too excited and a bit carried away trying to capture its deliciousness. It happens every time I make a fab sweet treat—I get utterly and completely lost in the desire to click in interesting and inspiring ways. And then since I was too impatient to share this amazing treat with you, I chose to post this recipe instead of something else I had previously planned.

The ingredients here are all pretty basic and you’ll probably have them in you pantry. Now, before I get to the recipe, let me share a few tidbits. While cooking caramel, continuous whisking is necessary to avoid scorching. If you stop stirring, you’ll see these chewy brown bits popping up—not to worry if this happens, just continue whisking. For a moment while the caramel layer was baking in the oven, I thought it was a disaster. I saw it bubbling furiously which made me quite anxious. I'll tell you what, I did not pulling out when this happened. Instead I waited patiently until the end of the specified cooking time and followed  instructions to the dot. Result? Simply amazing!
This recipe can be adapted in all sort of ways. I used Belgium dark chocolate—Cote d’or truffe noir—because that’s what I had handy. You could use milk chocolate or dark chocolate, a cookie base instead of a coconut base, fleck the topping with flaky sea salt, or just follow instructions listed here if this is your first time.

Oooh chocolate and caramel, can you smell it? I could have half a tray in one sitting—these are insanely delicious!

So, here I am kick starting this holiday season with an irresistible homemade treat from my kitchen to yours. Bake it, and share it with friends and family. Enjoy!

Chocolate Caramel Slice
(Recipe source: The Australian Women’s Weekly Macroons & Biscuits)

Yields about 24 slice
Prep+cooking time: 45 minutes

½ cup (75g) self-raising flour
½ cup (75g) plain (all purpose) flour
1 cup (80g) desiccated coconut
1 cup (220g) firmly packed light brown sugar
125g (4 ounce) butter, melted
395g (14 ounce) canned sweetened condensed milk
30g (1 ounce) butter, extra
2 tablespoon golden syrup or treacle
185g (6 ounce) dark eating (semi-sweet) chocolate, chopped coarsely
2 teaspoons vegetable oil

Preheat oven to 1800C/3500F. Grease 20cm x 30cm (8inch x12inch) rectangular pan; line base and long sides with baking paper, extending paper over sides.

To make the crust, combine sifted flours, coconut, sugar and butter in medium bowl. Spread mixture evenly over base of the pan, and press firmly using the back of a measuring cup. Bake about 15 minutes or until browned lightly.

Meanwhile, make caramel filling by combing condensed milk, extra butter and syrup in small saucepan. Cook over medium heat by stirring constantly—don’t walk away from the panfor about 15 minutes or until caramel mixture is golden brown; pour over base. Bake 10 minutes, cool. Don’t over bake as they become dry and hard as they cool.

Make topping by combining chocolate and oil in small saucepan; stir over low heat until smooth. You could also melt the chocolate in a microwave. Pour warm topping over cold caramel, spread evenly. Chill in refrigerator for 3 hours or overnight for the chocolate to harden.

Thaw for a bit and cut carefully with a sharp knife—you don’t want the chocolate to be too hard that it might crack. Score and cut into bars, or any cute shape you fancy. Wipe the knife between cuts. Serve with a tall glass of milk, if you like.

The slice will keep in an airtight container in the fridge or at room temperature for upto to four days.
This is one of the best treat to bake on a cold rainy day. Bake it, enjoy it, and gift a little bundle of affection to the ones you love too. The pleasure of the lovely smile on their face is gift enough for you. Ahh.
Submitting to Susan's Black & White Wednesday, Tickling Palates Let's Cook Baked GoodiesSinful Delights hosted at Zesty Palette, Bake Fest #2 hosted by SangeeSweet Baked at Krithis and DennysCooking Concepts Holiday BakingJulie's Christmas Delicacy
Khushi's Bake With Your Heart, Pari's Only Cakes and Cookies Event, Love Lock with Sweets


  1. just drooling..drooling over d clicks..I wish I could grab them off d screeen...looks so so so nice

  2. i am really drooling here bars are so tempting to grab it now
    1think 1st time here do visit my blog

  3. I think I have had these bars. One of my friend's made it a few months ago. They are a lovely treat I remember and I had been meaning to make these myself.
    I love the teddy. He is so cute.
    With your post, you make me all tense. You made me realize another year has come to pass and there is so much I want to do. Sigh.

  4. Looks so very delectable......Love the chocolate on top....and the pretty heart design....

  5. wow, you really went wild with those photographs!! I love caramel on practically everything, these are right up my alley! I can totally identify with the feeling of sitting on a couch and day dreaming...but where I depart is the baking bug, doesn't bite me at all!...why don't I get possessed to do something worthwhile in that kitchen of mine...?!? :(

  6. This looks perfect. Cannot take off my eyes from these clicks. Mind blowing and mouthwatering. My bro bought this chocolate and I have kept them in my fridge. So gonna try this. Bookmarked dear. thank you so much for sharing.

  7. Nashira I am seriously wondering whether you are for real. YOu have the classiest takes on food presentation and styling and exquisite photographs.

    Are you masquerading as a blogger when in real life you are some great stylist/photographer working for some big time publication.

    The Truth !! Please

    That said, this is delicious. Drooly droolicious !

  8. Prathibha, Santosh: Thanks so much for the nice note!

    Ani, oh yes, isn't it the best thing?

    Thanks Indu for your lovely notes and constant support!

    Arva, ahah, I went overboard. I know! As for the cooking bug, you're still young and single na. Wait until you walk down the aisle... that's my story, anyways! :)

    Zari, you are nice! I'm pleased to read you're gonna try this :)

  9. Anoop, oh thank you!! You know, this is the best compliment you can make to me--I'm all smiles :))

  10. wow drooling n nice clicks tooo

  11. oh my god, I am speechless! These look so tempting!

  12. This does have some great textures and I love the layers of flavors here. Cool that you made a design in the chocolate, adds that extra zing in the presentation. I have saved this recipe to make at my house so I can enjoy this tasty treat-yum!

  13. Nash I am a huge fan of your food photographie, u take me to a journey every single time. Very inspiring! Ah ye the cozy days, i love these day the most in India when the rainy season starts. The winter season in Europe is too harsh but very pleasing just before christmas for its truely timeless feeling of a winter wonderland.
    My favourite cooking choco is cote d'or too, its the best for cakes. I d love to try your recipe out, Iam just very sstupid with caramel. Ends up in a huge mess always. We used tomake caramel grids in college very often because of its difficulty and then it came for my end exams too! O.O

  14. Looks absolutely divine,just drooling over those incredible slices.

  15. a perfect slice for the holidays indeed.. and so beautiful.. each of the pictures are so detailed and meticulously taken,. love those tiny hearts! you put in so much effort and it pays off in these droolworthy pictures!

  16. thats another killer dish from you...looks awesome and the clicks are gorgeous.
    sorry that I forgot to tell you that I tried the fish curry that night only. you know how it is when cravings strike. I had to make a few changes though like used tamarind paste instead of kudampuli and used very less oil (my husband has minor heart problem so I have to be careful). I used king fish and it tasted awesome. gonna make it again and again. thanks for the recipe.

  17. Mind blowing,looks awesome dear..perfect for the holidays..lovely lovely

  18. Wow , this truly brings in the festive mood.. Lovely lovely pics.. they are just wonderful...Anoop Negi has just reflected my thoughts..:)))
    Please do keep posting such wonderful recipes with your classic photographs... Loved it..:))

  19. wow, awesome choco caramel slice..irresistible ones..

  20. wow do u wanna share it....ya just the right recipe for this month

  21. wow Looks gorgeous...Beautiful clicks:)

  22. What a fabulous array of pictures of a very mouthwatering dessert!
    Thank a lot sweetheart for your very comforting words - They mean a lot to me :)


  23. very delicious n yummy !!perfect clicks too!!
    You can link this to my event
    Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
    Erivum Puliyum

  24. Now this is so sooooooo tempting....I am drooling over here....Awesome pics as always....

  25. Oh wow!! First of all what beautiful clicks!! Superb! And this looks so wonderful and perfect for this season!

  26. Mmm......that looks fantastic. I just love the smell of cakes and cookies during the month of December, it's one of the best parts of the holidays.

  27. Lip smacking Clicks. Thanks for linking it to the event. Perfect for the season too. Season's Greetings to you and ur family.

  28. do send some my way! these are absolutely mouthwatering... and so gorgeous!

  29. Perfect bars you have got...yummy chocolate caramel slices

  30. ohhh ithu adipoli...kothiyavunneeeeee.

  31. that was unbelievably gorgeous! Love the presentation too! The number of photos you've uploaded before the recipe is sooo clever! So yummy they look that by the time you come to the recipe, you wanna make them! :) First time here. And its a virtual treat to my eyes! :)
    Kavi | Edible Entertainment
    Do participate in my ongoing events:
    Jingle All The Way &
    Microwave Easy Cooking

  32. oh ghosh..I sooo....wanna taste these NOW!!! How i wish i lived next door to you..These are so gorgeous & heavenly!!!
    Prathima Rao
    Prats Corner

  33. Btw..we can use honey in place of golden syrup? Cant find them here... :(
    Prathima Rao
    Prats Corner

  34. Hehehe , I have the same book , the recipes are just great right and these caramel bars look really good . Beautiful clicks as usual .

  35. Hi
    These bars look so elegant n delicious. OMG Amazing clicks. I can't take my eyes off. Beautiful.

  36. Btw, are you on foodie blogroll? I think you could earn some money out of it, since you have such a popular space here. If you are not on, do check it out from the sidebar of my blog. Think it will be useful.

  37. simply love this..I can have all of them..:P
    Tasty Appetite

  38. Luvly Classic pictures....My fav recipe..

  39. Millionaire's Shorbreads are just irresistible and yours look amazing!



  40. they do look yummy...ive never been a pro at the caramel bit (btw arent you NOT supposed to whisk caramel and only swirl it around) and so try and avoid almost all recipes featuring caramel. i could just by ddl but too damn sweet for my liking. I however love the idea of the 3 layers:)
    Hey and about the loaf pan, If u are ok with the fudgy consistency go ahead, but if you want a lighter cake then i would suggest something with a wider circumference. Im just assuming this is the case, do let me know if u ever try it

  41. Oh Nash,you make me drool over this beauties.I think I'm never gonna ditch that round shape of mine anytime soon.Your styling is awesome,lady!

  42. Nashira,

    I have a blog award waiting for you on my latest post. Do check it out. Congrats!! :-)

  43. Agreed with the others, drooling over your creation of this tempting treat!

  44. WOW! You have like 100 photos there.... I am amazed at your dedication,patience and love for photography :) with me, I just want to take a shot of two and then eat what I have cooked right away! lol...
    Beautiful photos Nashira!

  45. Hi, Visited through Prats Corner. You have presented heavenly, yummy,mouthwatering caramel slices waiting to be polished off. Brilliant post.

  46. This post is a killer so I am leaving you an other comment. =)

    I have awrded you Nash with the Liebster Award. Your blog is just perfect and full of details. I discover always something beautyful here and I can see you are adding your soul and heart into Plateful. I want to motivate you to continue what you are doing!

  47. fabulous looking choco caramel,yummy recipe and thanks for sharing...stunning pictures loved all n simply amazed at your photography and patience..great!!

    Spicy Treats
    Ongoing Event : Bake Fest # 2
    Do participate in My 300th Post Giveaway

  48. wow wow wow...What a easy to make caramel recipe and stunning pictures!!!! It is one of your killing posts.

  49. This looks delicious. Would love for you to share this with us over at

  50. The only thing between me and these Chocolate Caramel Slices is the laptop screen!You are so good with desserts,I remember your Soft-Centered Mocha Pudding,we can nick name you Pastry Princess,hehe.
    Planning to make this today or tomorrow.Whenever I do,will let you know how did it go.:-)

  51. soooo lovely and colourful...beautiful clicks dear.

  52. Looks fantastic. A sure virtual treat.

  53. Yummy n delicious...I can't resist myself from grabbing onto them... Awesome clicks...

  54. Just mouthwatering...looks so easy to prepare and delicious!

  55. What a gorgeous slice!!! I love coming to your site because you share so many great photos on your post. This is a great holiday gift!

  56. I walked in (if I may use the term) from Prats and I am stunned. I am not too sure I can make this but then again how else will i learn about patience and measures if i do not try a recipe as beautifully presented as this. Like Prats said I will have to use honey or may be how about a sugar syrup? that will be very sweet so maybe with brown sugar? bookmarking this one. do hope to try it out when I am a bit less stressed out.

  57. Stunning pictures. Really gorgeous.

  58. Beautiful pictures and perfect bars!

  59. Anita was are a fabulous cook! So glad to have found your blog thanks to hers. The bars look divine.

  60. Shortbread, caramel and chocolate, what more can one ask for? Fantastic post and great pictures. Craving this.

  61. OMG!!!!!

    This looks devilishly Good.... Trust me I can eat whole of this in one sitting....


    B/W Thanks for stopping by at my blog, I am glad I found your space. God it is a delicious heaven...

  62. Looks absolutely divine,just drooling over those incredible slices.

  63. superb bars thr.......lovely pics yummy.......nash pls sent in ur entry soon within 2 days i have to post the event round up......

  64. Oh wow..! Am drooling over those clicks. Each picture looks good enough to eat. I think this would be a definite on my Christmas treats. Thanx Dear.

  65. Yum,what a fabulous treat for the holiday season.

  66. Ente Pachakasala, Ambreen, Priya: Thank you lovelies!

    Thanks much Tina, I’m pleased you are going to try it!

    Thanks Richa! You are nice!

    Hey Sayantani, oh thank you! I don’t usually use so much oil except once in a while when we are in the mood to indulge :) But I like that you like it!

    Hey Suja, look who’s speaking :) Thank you!

    Aww Reva, you are so sweet. Really!

    Shoba and Shushma, thank you sweeties!

    Biny, it’s all yours :)

    Hey Priya, hope you are doing well. Take care.

    Thanks Julie, I’ll just do that!

    Thank you sweet Reshmi!

    Themustardseed, so sweet of you!

    Oh yea, holidays and baking. So good!

    Same to you, Radhika. Seasons Greetings!

    My pleasure, Sarah! Just let me know how :)

    Sharmilee and Tina: Thanks dears!

    Kavi, thanks for visiting. You are so kind!

    Prathima, hope you got my note. Yes, honey should be a good enough substitute. But beware that the flavor will not be the same. Golden syrup has a nutty, caramel like flavor—totally different from honey.

    Shabs, that book’s an absolute treasure. None of the recipes have failed me this far. All the ones I’ve tried are a real hit. I keep going back to them again and again :)

    Thank you Deeksha, sweet of you!

    Nope, I’m not on foodie blogroll, but I’ll sure check it out. Thanks for the tip!

    Thank you Jay and Priya!

    Oh yea, Rosa, I read somewhere it’s also called the Millionaire’s Shortbread.

    Hey Nisha, this’s my first time with three layers and we just loved it! I actually started off stirring the caramel slowly but when I noticed tiny brown bits popping up (I stopped stirring for a few min), I started whisking to mix it all in. And here you just need to cook the condensed milk mixture until its golden brown in color—and whisking actually does no harm. Just my observation :)

    Thank you Farwin! And curvy is good :)

    Aww Anu, you are a sweetheart. Thanks a ton!

    Thank for you lovely note, Treat and Trick!

    Lol Chinmayie! My obsession with food photography and styling is what got me blogging. Cooking is nothing new to me, I’ve been doing that ever since I walked down the aisle, 10 years back :)

    Thanks for popping over, Ram. So nice of you!

    Aww Helen, you make my heart happy. Thank you sweetie!

    Sangee, Uma, FoodEpix, Ganga, Sensible Veg, Hemalata, Kalyan: Why thank you lovelies. You are so sweet!

    Ha Fahad, you are too kind. Really. Yes, plz do let me know when you get around to making it, thanks!

    Yes Nami, this would make a wonderful gift :)

    Archana, you are sweet! This recipe’s is actually quite easy. As for substitue for golden syrup, try corn syrup or maple syrup or honey. Not sure about making syrup with brown sugar. Personally, I’ve never had to use a substitution for golden syrup.

    Sangeeta and Padhu, thank you!

    Hey Ameena, thanks for visiting. Sweet of you!

    Yes Asmita, this’s a great treat!

    Thank you Reem, I’m glad you stopped by!

    Aw Divya, thank you!

    Hey Faji, done!

    Yes Anzz, you must try it!

    Thanks Vidhya!

  67. Yum, these look fantastic. When I started reading this I was all "Slice, she must be Australian!" :)

  68. Wow.. the choco caramel slice looks awesome.. Your pics are so amazing :) Love em.. bookmarked this one

  69. Bookmarked... wow, these look good! Perefct holiday treat!

  70. pretty sure i left you a comment just as i saw those gorgeous treats,alas i cant find it here..can i have a piece pls?i love caramel slices! but yours look way better than all those slices ive eaten all my life..truly!

  71. wow...An absolute treat for chocolate lovers like me...yummmmmmmmmmy it..:)
    Tasty Appetite

  72. Hi. Thanks for sending it to'Only', just one request, pls use the logo as it's mandatory and surely helps spread the word.
    The caramel slice looks great and waiting to be dunked in.



  73. Pictures speak for itself .. perfect, inviting, gorgeous and tasty. Thx for linking to the event.

    Event: Sinful Delights
    Event: Stuffed Paratha

  74. Looks so yum n beautiful pics

  75. Mmmm... I am always mesmerized at the props, styling and deliciousness of your recipe. Great idea with the Teddy Bear, btw :)

    Rain is one of my many excuse to eat chocolate :)

  76. beautiful slice! This is one of my fav recipe!!

  77. This is one of my favourite desserts! I have never made one myself though, must try it one day.

  78. OMG! utterly butterly delicious, never made its a must try after seeing ur amazing clicks.

  79. Mmm......these look fantastic! The remind me of Canadian Nanaimo bar. When I first moved to Canada, I had no clue what they were and fell in love with them the first time I had a bite. It's all about the layers of flavour!

    Love your pics!

  80. Absolutely gorgeous photography, makes my mouth water. I bet they taste sensational.

    Ah yeah, baking in the kitchen with my music playing, what a joy.

    Thank You.

  81. Yumm yumm n more yum..I m visitin you pronto !! U owe me some tasty treats.. ;-)

  82. first time here...wat a recipe and wat clicks...awesome...delicious...

  83. Thank you all for your delightful notes! ♥

  84. Wow.. looks tantalizing! Chocolate & caramel, two of my most fav things :)

  85. hi 1st time here..u have a nice blog..thanks for the lovely reipe...I m drolling over here....its looking awesome..
    can u link it to my ongoing event Yummy desserts for new year...

  86. hi there..can u plz give me a substitute for golden syrup..or where in uae can i get it..also how can i get a cookie base instead of the coconut base??Thanks in advance.

  87. Hey Zeb, honey should work fine as a substitute for golden syrup. But, you could easily find golden syrup in the major supermarkets in UAE -- check out places like Lulu, Spinneys, etc. For a cookie base, crush 500g digestive biscuits with 200g butter and substitute it for the coconut base in the recipe. Check out my cheesecake recipe that uses a cookie base : Hope this helps.

  88. Deeps and Pranati--Thanks for visiting and for your lovely notes!

  89. Ohhh. These looks so delicious!

  90. This comment has been removed by the author.

  91. Assalam alaykum...

    Dear Nash

    This recipe has close to a 100 comments, sure must be a famous one! I would love to bake this recipe and gift it to a friend. I had 2 queries and could not think of having to read every comment trying to find answers, when as I rolled down to post my queries I luckily found both answers in the same comment!

    So you say, honey should work fine as a substitute for golden syrup. Great! But will it compromise the taste much? I know it's easily available but I never have use for golden syrup so I too would like to use ingredients at-hand.

    And you instructed - For a cookie base, crush 500g digestive biscuits with 200g butter and substitute it for the coconut base in the recipe. I am confused, should I replace only coconut for the biscuits & butter or should I be replacing the first four ingredients in the recipe for biscuits & butter ?

    Mrs. Sheikh

    1. Salam Mrs S!

      I have no idea how this's going to taste with honey. Sorry! To be honest, I've always used golden syrup--it's easily available in the stores here in Doha.

      As for the cookie base, substitute all the 4 ingredients for the crust with 500g of bikkies and 200g of melted butter. Here's what you need to do: Place the biscuits in a plastic ziplock bag and crush to crumbs using a rolling pin. Transfer crumbs to a bowl, pour over the melted butter, and mix thoroughly until completely coated. At this stage, follow the instructions on the recipe. Hope this helps!

    2. Thanks for the quick reply Nash!

      I'm still waiting though for a reply on my other query posted on your apple jelly pudding recipe :)

      Mrs. S

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    everything. Would you recommend starting with a free platform like Wordpress or go for a paid
    option? There are so many choices out there that I'm totally overwhelmed .. Any recommendations? Bless you!

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A million thank you's for stopping by, taking the time to connect, and coming back to visit again. I genuinely appreciate each of your kind thoughts, lovely words, love and support. Happy, happy to hear from you, and hope to see you again!

♥ Nashi