Buttermilk Toffee Fudge

Same old story. I have buttermilk in the fridge that I need to get rid of.  I wanted to come up with a creative way to use it, and I found this recipe.  I was totally intrigued, and my oldest Hungry Puppy was desperate for me to make it.  So I did.  I left out the pecans and sprinkled toffee over the top instead, and we really loved it!  This fudge is the perfect combination of tangy and sweet, and the toffee is the perfect topper!

Buttermilk Toffee Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup (1 stick) butter
1 Tablespoon honey
Pinch of salt
1/3 cup toffee bits

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.

Place the sugar, buttermilk, butter, honey, and salt in a medium saucepan.  Heat the mixture over medium-high heat, stirring frequently until melted and smooth.  Bring the mixture to a boil, continuing to stir frequently, until the mixture reaches 238F.

Immediately pour the mixture into a bowl and beat with an electric mixer or stand mixer on medium high speed until thickened and no longer shiny.  Pour the fudge into the prepared loaf pan and smooth the top.  Sprinkle the toffee bits over the top and press down slightly to adhere.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy

Browned Butter Oatmeal Cinnamon Toffee Cookies

These cookies are another recipe that has been on my list for some time.  I know I'll get around to them eventually, it just takes a while sometimes.  So much to bake, so little time.  Baker problems, huh?  These cookies are pretty delicious.  They start with a brown butter oatmeal cookie base, and are full of the warm flavors of cinnamon, clove, and molasses, and are studded with cinnamon chips and toffee bits.  Truly delightful! Original recipe found here.

Browned Butter Oatmeal Cinnamon Toffee Cookies

2 sticks (1 cup) butter, browned then cooled to room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup molasses
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all purpose flour (loosely measured)
1/2 cup quick cooking oatmeal
1/2 cup old fashioned oatmeal
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1 1/2 cups cinnamon chips
1 cup toffee bits

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the browned butter, brown sugar, and granulated sugar until well blended.  Add the molasses and vanilla and beat until combined. Beat in the eggs, one at a time, until incorporated.  Add the flour, quick oatmeal, old fashioned oatmeal, baking powder, baking soda, salt, cinnamon, and cloves, and beat on low until just blended.  Stir in the cinnamon chips and toffee bits until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 minutes, or until the edges are golden and the tops are set.  Remove the cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 60 cookies.

Enjoy! -Cardamommy

Butterscotch Toffee Gingerbread Cookies

I don't do a whole lot of gingerbread at my house.  I don't think it is top of our list of flavors, but we still like it.  I found this recipe ages ago, and have been saving it for my Christmas baking!  These chewy gingerbread cookies are loaded with butterscotch chips and chunks of Heath toffee bars.  The sweet butterscotch and toffee are perfect with the spicy gingerbread.  An interesting, but winning combination.

Butterscotch Toffee Gingerbread Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup butterscotch chips
1 1/4 cup chopped Heath bars

Preheat the oven to 350F.  Line a baking sheet with parchment paper. 

Cream together the butter and brown sugar until smooth.  Beat in the molasses and vanilla until incorporated.  Beat in the eggs, one at a time, until blended.  Add the flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and beat until just incorporated.  Stir in the butterscotch chips and chopped Heath bars.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are set.  Remove from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 56 cookies.

Enjoy!  -Cardamommy

Praline Crunch Bars

I found this recipe a while ago and really wanted to make it from scratch.  It's been on my to do list for weeks now, and I've just now had the chance to make it.  These bars are really quick to throw together and are super delicious!  These sugar cookie bars are full of pecans and toffee bits then topped with chocolate and more toffee bits!

Praline Crunch Bars

1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
2 Tablespoons beaten egg
1/2 teaspoon vanilla extract
1 cup plus 6 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 cup semi sweet chocolate chips
1/4 cup toffee bits (to sprinkle on top)

Preheat the oven to 350F.  Lightly grease a 9x13 baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla extract until blended.  Add the flour, baking soda, and baking powder and beat until just combined.  Beat in the pecans and toffee bits.  

Press the dough evenly into the prepared baking dish, and bake in the preheated oven for 16 to 18 minutes, or until set in the center and lightly browned at the edges.  Remove bars from the oven and sprinkle the chocolate chips evenly over the top.  Let sit for several minutes until chocolate is melted, then spread the chocolate evenly over the top of the bars.  Sprinkle with toffee bits.  Let cool completely before cutting.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

No Churn Chocolate Coffee Bean Toffee Ice Cream

A while ago I posted on Facebook that I couldn't decide between "Give me chocolate, or give me death." and "Give me ice cream, or give me death".  It was that kind of a day.  My awesome husband promptly brought some chocolate fudge ice cream home.  Then I decided that I had to create my own as well.  This is what I came up with.  A super easy no churn chocolate ice cream with chocolate covered coffee beans and toffee bits.  It's dangerous!

No Churn Chocolate Coffee Bean Toffee Ice Cream

2 cups whipping cream
1 can (14 ounces) sweetened condensed milk
6 Tablespoons cocoa powder
1/2 -3/4 cup chocolate covered coffee beans, chopped
1/2 cup toffee bits

In a large bowl, or the bowl of a stand mixer, beat the whipping cream to stiff peaks.  Place the condensed milk and cocoa powder in a bowl and stir until combined.  Fold the chocolate condensed milk mixture into the whipped cream until incorporated.  Fold in the coffee beans and toffee bits.  Transfer the ice cream mixture to a freezer container and freeze at least 4 to 6 hours, or until frozen throughout.  Makes about 6 cups.

Enjoy!  -Cardamommy

Pumpkin Toffee Streusel Cupcakes

My youngest Hungry Puppy requested that I make pumpkin muffins with her halloween pumpkin.  I was so ready to make muffins!  I had a recipe picked out and everything.  Then she told me that she wanted candy pumpkins stuck into the frosting of her muffins.  I asked her if she meant cupcakes.  I got a "duh" look in response.  Yeah, Mom, cupcakes.  With frosting.  And candy pumpkins.  So okay then, switching gears to cupcakes!  I found this recipe and turned them into cupcakes.  I made a super small batch of maple frosting (just enough to stick a candy pumpkin on), and here we go!  If you want, you can skip the frosting all together.

Pumpkin Toffee Streusel Cupcakes

Cupcakes:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup toffee bits
1/4 cup mini chocolate chips

Streusel:
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 Tablespoons butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

Maple Frosting:
1 Tablespoon butter, room temperature
1/2 cup powdered sugar
1 Tablespoon maple syrup
Several drops (literally) milk, if necessary

Preheat the oven to 350F.  Line 12 muffin cups with paper liners, or grease the cups.

For the cupcakes, cream together the butter and sugar until light and fluffy.  Beat in the eggs and vanilla until smooth. Add the flour, cinnamon, nutmeg, cloves, baking soda, and salt, and beat until partially combined.  Add the pumpkin puree and beat on low until incorporated and no streaks of flour remain.  Stir in the toffee bits and chocolate chips. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

For the streusel, stir together the flour and brown sugar.  Cut in the butter, using a fork, until mixture is crumbly.  Stir in the toffee bits and chocolate chips.  Sprinkle streusel over the batter in the muffin cups.  Place cupcakes in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven and let cool for several minutes in the pan.  Carefully remove cupcakes from the pan and let cool completely on a cooling rack.

For the frosting, stir together the butter and a little powdered sugar at a time until smooth and all of the sugar is incorporated (mixture will be stiff).  Stir in the maple syrup, and enough milk to reach the desired consistency.  Pipe or spread a small amount of frosting on each cooled cupcake.  Place a candy pumpkin on top of the frosting.  Makes 12 cupcakes.

Enjoy!  -Cardamommy

Chunky Chocolate Chip Cookies

I've had this recipe on my to bake list for literally about 7 years.  Why oh why did I wait this long?  It is really odd to me, because I have flipped past this recipe over and over and over again, and every time I tell myself that I need to make it, and then I never ever do.  Until now.  I flipped past it again and thought "I really need to make these...". But No!  Not this time.  I decided to make them right then.  And they are amazing!  They are full of chips and toffee and nuts...delicious!

Chunky Chocolate Chip Cookies

1/4 cup butter, room temperature
1/4 cup butter flavored shortening
1/2 cup packed brown sugar
6 Tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup mini chocolate chips
1/2 cup white chocolate chips
1/2 cup toffee bits
1/4 cup chopped pecans

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until completely blended.  Add the flour, baking soda, and salt, and beat until just combined.  On low speed, beat in the mini chips, white chocolate chips, toffee bits, and pecans.

Scoop the dough into tablespoons size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly with the palm of you hand (you don't want them to be flat, just take the curved dome off the top).  Bake for 9 to 10 minutes, or until light brown at the edges.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Cream Filled Toffee Cake with Chocolate Frosting

I've had some leftover chocolate frosting sitting in my fridge for a couple of weeks now, and I've been intending to use it on a white cake.  I decided that a white cake with toffee bits and a toffee cream filling would be totally amazing with chocolate frosting (I feel like I'm working a little bit backwards here...).  My baking motivation, however, has been a little lacking.  So I've been sitting on the idea for a while.  Finally, here it is!  And it was a perfect blend of vanilla, toffee, and chocolate.  A quick note on the frosting: I used leftover frosting, so I didn't have enough to frost the entire cake which is why I used a can of chocolate frosting sitting in the pantry.  If you don't want to use store bought, just double the frosting recipe and leave out the store bought frosting.

Cream Filled Toffee Cake with Chocolate Frosting

Toffee Cake:
1 box white cake mix
1 box (4 serving size) instant vanilla pudding mix
1 cup sour cream
1 cup canola oil
4 eggs
1/2 cup milk
1 bag toffee bits

Cream Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla extract
2 teaspoons hot water
1/2 cup chocolate covered toffee bits

Chocolate Frosting:
1/2 cup shortening
2 Tablespoons powdered non dairy coffee creamer
1/2 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup cocoa powder
2 Tablespoons water
1 container (16 ounces) chocolate frosting (store bought)

Preheat the oven to 375F.  Lightly grease and flour 2 9-inch round baking pans.

In a large bowl, combine the cake mix and pudding mix.  Add the sour cream, oil, eggs, and milk, and whisk together until completely combined (batter will be thick).  Stir in the toffee bits until evenly distributed.  Pour the batter into the two pans and smooth the tops.  Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pan and let cool completely on a cooling rack before frosting.

In a medium bowl, place the marshmallow cream, shortening, powdered sugar, salt, vanilla, and hot water.  Stir vigorously until completely combined, smooth and fluffy.  Stir in the toffee bits.  Set aside.

For the frosting, beat together the shortening, coffee creamer, and vanilla.  Add the powdered sugar and cocoa powder and beat until combined.  Add the water and beat until smooth.  Add the store bought chocolate frosting and beat until combined.

To assemble the cake, place one cake layer on a serving plate and spread the cream filling on top.  Place the second cake layer on top, then frost the top and sides with the chocolate frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Cinnamon Toffee Banana Bread

My youngest Hungry Puppy is the force behind this post.  I don't do anything banana related unless I am coerced or have a load of brown bananas that nobody ate.  This case was definitely coercion.  My youngest Hungry Puppy asked if we could make banana bread, and we happened to have one lonely brown banana sitting on the counter.  You  know that I could never do just plain old ordinary banana bread, so we added cinnamon, cinnamon chips, and toffee bits, and it turned out quite well!  It's definitely a hit with both of my Hungry Puppies.

Cinnamon Toffee Banana Bread

6 Tablespoons butter, room temperature
2/3 cup granulated sugar
2 eggs
2 medium to large bananas, mashed
1 3/4 cups all purpose flour
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup cinnamon chips
1 cup toffee bits
Demerara Sugar, optional
Cinnamon, optional

Preheat the oven to 350F.  Grease an 8x4 inch loaf pan.

Cream together the butter and sugar.  Beat in the eggs, followed by the mashed bananas.  Add the flour, cream of tartar, baking soda, salt, and cinnamon, and stir until just combined.  Stir in the cinnamon chips and toffee bits.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle demerara sugar and cinnamon over the top of the batter.

Place the banana bread in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.  Run a knife around the edge of the bread to loosen from the pan.  Turn the bread out of the pan and let cool completely on a cooling rack.  Makes one 8x4 loaf.

Enjoy!  -Cardamommy

Small Batch No Name Chocolate Chip Cookies

The No Name Chocolate Chip Cookie is one of my top two absolute favorite chocolate chip cookie recipes.  There's only one problem, though.  I can't divide the recipe easily if I ever wanted to make just a smaller batch.  This has always been a problem, so whenever I need a smaller batch of cookies, I just use a different one (like this one) and cut it in half.  So, I finally just sat down and figured it out.  This recipe is 1/3 of the original, and makes about 15 cookies.

Small Batch No Name Chocolate Chip Cookies

1/3 cup butter, room temperature
3 Tablespoons shortening
1/3 + 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 eggs
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
1/3 + 1/4 cup bread flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2/3 cups semi sweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup toffee bits
1/4 cup chopped pecans

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

With a stand mixer (you can use a hand mixer, but it will get quite a workout towards the end, so be careful not to burn it out!) cream together the butter, shortening, sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, then beat in the vanilla.  Add the all purpose flour, bread flour, baking soda, and salt, and beat until just combined.  With the mixer on low, beat in the semi sweet chips, milk chocolate chips, toffee bits, and pecans.  

Use a cookie scoop (about 2 tablespoon) to scoop the dough into balls.  Take each ball in your hands and pull it apart into two equal parts.  Rotate the two pieces of dough 90 degrees so that the jagged surfaces are facing up, then squish the dough ball back together, preserving the new jagged top.  Place the dough on the prepared baking sheet and bake for 11-12 minutes, or until the edges are lightly browned and the center is just set.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 15 cookies.

Enjoy!  -Cardamommy

Toffee Almond Chocolate Chip Cookies

Recently, my Hungry Puppies asked me what my favorite candy bar was.  It took me a while to answer, because I couldn't think of one.  I'm not a huge candy person.  Then it hit me.  Symphony Bars.  I really really like Symphony Bars, the toffee almond kind in particular, but I love the regular chocolate bar too.  I like to get a giant Symphony bar (actually one plain and one toffee almond), break them up into pieces and freeze them.  Then I just grab a little piece every now and then.  So I totally thought of my favorite candy bar when I made these cookies.  Toffee bits, sliced almond, and mini chocolate chips fill these delicious cookies.

Toffee Almond Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup sliced almonds
3/4 cup mini chocolate chips

Preheat oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and the eggs.  Add the flour, baking soda and salt, and beat until just combined.  Stir in the toffee bits, sliced almonds, and mini chocolate chips.  

Scoop the dough with a medium (about 2 tablespoon) size cookie scoop, and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until the edges and very tops are golden brown.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Fudgy Toffee Brownies

I am so in love with the idea of this type of brownie. This type of brownie being one with  no leavening agent (baking powder or baking soda).  The execution of said type of brownie is somewhat elusive to me.  These brownies are so incredibly delicious and rich and fudgy it is amazing.  The baking is what gives me trouble.  I have so much trouble finding that just done point.  I think that this recipe is the closest I have come to having success in this area, and the edges were still slightly on the burned side.  The trick is getting them to bake all the way through to the thick fudgy center without charring the edges. If you (like me) are worried about this, you can simply cut the recipe in half and bake the brownies for about 20 minutes.  They will be much thinner, but just as fudgy, delicious, and addicting!

Fudgy Toffee Brownies

1 1/2 cups semi sweet chocolate chips
12 Tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract.
3/4 cup all purpose flour
1 cup toffee bits

Preheat the oven to 350F.  Line a 9x9 inch baking pan with foil, and lightly grease the foil.  Set aside.

In a medium size microwavable bowl, combine the chocolate chips and butter.  Microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Stir in the sugar, then the eggs, one at a time, followed by the vanilla extract.  Add the flour, and stir until just combined.  Stir in the toffee bits.  

Pour the brownie batter into the prepared pan and smooth the top.  Bake the brownies for 45 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  Cover and place in the refrigerator until chilled before cutting.  Makes 16 brownies.

Enjoy!  -Cardamommy

Pumpkin Toffee Butter Pecan Ice Cream

This ice cream recipe is very similar to this one that I made several years ago.  Sometimes you need a fast and easy way to make your own ice cream that doesn't include an ice cream maker or a recipe.  This recipe totally fits that bill.  I actually feel a little weird calling it a recipe even because there is really nothing to it!  My oldest Hungry Puppy had a little pumpkin left over from Halloween, and it was decision time.  I told her that she had to figure out what to do with it because it can't sit on my counter forever.  She thought to bake that little pumpkin and make something with the puree!  Smart girl, she chose ice cream, and together we came up with this combination.  And let me tell you, it is winning.

Pumpkin Toffee Butter Pecan Pie Ice Cream

Pastry:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, cold

Ice Cream:
1/2 gallon Butter Pecan Ice Cream, softened
1 tub (8 ounces) cool whip
1 cup pumpkin puree
1 bag chocolate toffee bits

Preheat the oven to 350F.  Lightly grease a 9x9 inch baking pan.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the cold butter until the mixture resembles coarse crumbs.  Press the crumbly mixture firmly into the prepared pan.  Bake for 15 minutes or until lightly browned at the edges.  Cool completely.  Break the pastry into bite sized pieces.

For the ice cream, in a large bowl stir together the ice cream, cool whip, pumpkin puree, and toffee bits.  Carefully stir in the pastry pieces.  Transfer the ice cream to a freezer container and place in the freezer until firm.  Makes about 9 cups of ice cream.

Enjoy!  -Cardamommy

Double Chip Dark Chocolate Toffee Cookies

I first made these cookies ages ago, and was blown away.  Then, like so many other recipes, it fell by the wayside.  It's always been stuck in the back of my mind, though, because it is such an absolutely amazing chocolate cookie recipe!  Like most cookie recipes, you can mix and match the add-ins in order to change the cookie while using the same basic dough.  This time, I used white chocolate chips, semi sweet chips, and toffee bits.  Oh goodness.  I need to hide these from myself.  This dark chocolate cookie is thick and fudgy and rich, and the add ins put these cookies over the top. 

Double Chip Dark Chocolate Toffee Cookies

1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 eggs
1/2 cup dark cocoa powder
2 1/4 cups all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 cup toffee bits

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and granulated sugar until light and fluffy.  Beat in the eggs, followed by the cocoa powder.  Add the flour, salt, and baking powder and beat until just combined.  Stir in the white chocolate chips, semi sweet chocolate chips, and toffee bits.  

Scoop the dough by heaping tablespoonfuls and place on the prepared baking sheet.  Bake in the preheated oven for 8 minutes, or until just set in the center.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to finish cooling .  Makes 24 cookies.

Enjoy!  -Cardamommy

Chocolate Chip Toffee Shortbread Cookies

I wasn't originally going to post these cookies, but my arm was twisted by some Hungry Puppies that I know.  And they are totally right.  These cookies need to be shared.  These toffee and chocolate studded shortbread cookies are wonderfully simple to make, and absolutely delicious.  Not to mention good looking too!  They don't need to be dipped in chocolate, as they stand alone beautifully, so whatever you prefer or have time for.

Chocolate Chip Toffee Shortbread Cookies

1/2 cup (1 stick) butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup miniature chocolate chips
1/2 cup toffee bits
1 1/2 teaspoons shortening
1/2 cup semi sweet chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, powdered sugar, and vanilla.  Beat in the flour, until just combined, then beat in the mini chocolate chips and toffee bits.

Using a 1 tablespoon size cookies scoop, scoop the dough into balls and place on the prepared baking sheet.  Flatten each cookie dough ball slightly with the palm of your hand.  These cookies will not spread, so you can place them a bit closer together than normal.  Place cookies in the oven and bake for 10 to 12 minutes, or until the edges are lightly browned.  Remove from the oven and let cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.

Place the shortening and chocolate chips in a small bowl, and microwave in 15 second intervals, stirring after each, until the chocolate is melted and smooth.  Dip each cooled shortbread cookie into the chocolate halfway.  Place the dipped cookies on a piece of wax paper until the chocolate is set.  Makes about 18 cookies.

Enjoy!  -Cardamommy

No Name Chocolate Chip Cookies

Hey, folks, I learned a new trick today to make the top of your cookies perfectly perfect.  You simply need to create a jagged surface on the top.  I'll expand on this in the recipe.  So, I found this recipe hiding in one of my recipe binders a while ago.  I had written it down ages ago and it had no title.  No name.  No clue what the recipe was called.  Just a list of ingredients, an oven temperature and a baking time.  Since I'm not a complete baking idiot, I knew that the recipe was for cookies.  Amazing looking chocolate chip cookies, actually.  So I made a few adjustments, threw in a couple of extras, and a star was born.  These cookies are totally terrific.

No Name Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup shortening
1 3/4 cup packed brown sugar
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 3/4 cups bread flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semi sweet chocolate chips
1 cup milk chocolate chips
1 cup toffee bits
3/4 cup chopped pecans

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

With a stand mixer (you can use a hand mixer, but it will get quite a workout towards the end, so be careful not to burn it out!) cream together the butter, shortening, sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, then beat in the vanilla.  Add the all purpose flour, bread flour, baking soda, and salt, and beat until just combined.  With the mixer on low, beat in the semi sweet chips, milk chocolate chips, toffee bits, and pecans.  

Use a cookie scoop (about 2 tablespoon) to scoop the dough into balls.  Take each ball in your hands and pull it apart into two equal parts.  Rotate the two pieces of dough 90 degrees so that the jagged surfaces are facing up, then squish the dough ball back together, preserving the new jagged top.  Place the dough on the prepared baking sheet and bake for 11-12 minutes, or until the edges are lightly browned and the center is just set.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Toffee Crunch Cupcakes

I first made these cupcakes about a year ago with Cardamommy, but then completely forgot about them (don't ask me how). I remembered them this week, though, when I decided to make cupcakes for a co-worker's going-away party. I couldn't remember the original recipe for the cupcakes, so I kind of just made it up as I went along. These cupcakes are a little labor/time intensive, but are definitely worth it!

Ganache:

5 oz Bittersweet Chocolate Chips

1/2 C Heavy Cream

Place chocolate chips in a medium bowl. Heat cream in a sauce pan over medium heat until just boiling.  Pour over chocolate chips and whisk until smooth.

Cupcakes:

1 1/2 C Self-Rising Flour

3/4 C Cocoa

2 tsp Pero

1 tsp Baking Soda

Pinch of Salt

1 C Sugar

1/2 C Packed Brown Sugar

1/2 C (1 Stick) Butter

4 Eggs

1 tsp Vanilla

1/2 C Sour Cream

1 C Toffee Bits

Preheat oven to 350 degrees.

In a medium bowl sift together dry ingredients.

Cream butter and sugars until light and fluffy. Add vanilla and eggs one at a time and mix until combined.

Fold in flour mixture and sour cream gradually, alternating between the two. Batter should be a little thinner than smooth peanut butter, but not runny.

Spoon batter into prepared cupcake liners. Fill 1/2- 3/4 full.

Bake for 20 minutes, or until a toothpick comes out clean. Let cool.

Once cupcakes are completely cool, dip tops in ganache and dip in toffee bits.

Caramel Frosting:

5 Egg Whites

1 1/2 C Sugar

4 Sticks Unsalted Butter, diced and softened

1/4 tsp Salt

2 tsp Vanilla

1/3 C Caramel Sauce

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to a stand mixer bowl fitted with a whisk attachment. Beat on medium speed until mixture cools and doubles in volume.

Add butter one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled loking. this is normal. Keep mixing and it will become even and smooth. Add salt and vanilla and mix to combine. Add caramel and mix again until combined. Transfer to a piping bag and pipe over cupcakes.

Yield: about 24 cupcakes

Mahlzeit!

-Coriaunty

Malted Maple Toffee Cookies

Love.  These.  Cookies.  Enough said?  I always keep cookies in the house to stash in little lunchboxes, so I am constantly trying out new cookie recipes that I find.  I like to change things up for my Hungry Puppies.  These cookies were total winners, as both Hungry Puppies ate two still warm from the oven.  These cookies are delightfully chewy, yet crispy on the edges.  They have a warm maple flavor, and reminded me a bit of malt, so I added some.  I chopped up my favorite Symphony bar with toffee and almonds and threw that in with some toffee bits, and we have arrived at delicious.  Original recipe found here.

Malted Maple Toffee Cookies

3/4 cup butter, room temperature
1 3/4 cup brown sugar, packed
1/4 cup malted milk powder
1/2 teaspoon kosher salt
2 eggs
1 teaspoon maple extract
2 1/2 cups all purpose flour
1 Tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Giant (6.8 ounces) Symphony Bar with Toffee and Almonds, chopped
1/4 cup toffee bits
1/4 cup chocolate toffee bits

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl, or the bowl of a stand mixer, cream together the butter, bornw sugar, malted milk powder, and salt until light and creamy.  Beat in the eggs, one at a time.  Beat in the maple extract.  Add the flour, cornstarch, baking soda and baking powder, and beat until just combined.  Stir in the chopped Symphony bar, toffee bits, and chocolate toffee bits.

Using a cookie scoop (about 2 tablespoon), scoop and drop the dough onto the prepared baking sheet.  Bake for 10 to 11 minutes.  Remove from the oven and let cool on the baking sheet for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 2 1/2 dozen cookies.

Enjoy!  -Cardamommy

Pumpkin Pie Toffee Cheesecake

So, I realize that this post is extremely late given that it was meant to be for Thanksgiving, but I loved this dessert so much I'm posting it anyway. I was given the assignment to make the pie for Thanksgiving this year.  My mom asked what kind of pie I was going to make.  My Hungry Puppies replied quite vehemently that it had to be pumpkin!  My mom replied that of course it would be pumpkin, but what was I going to do to it this year?  This is so hilarious and typical me.  I don't do anything plain old ordinary, and have to put a little spin on just about everything.  I found this recipe on ourbestbites.com some time ago but never made it.  Thanksgiving ( or Christmas!) would be the perfect opportunity for that.  I made a few changes to the recipe and we had a fabulous Thanksgiving dessert. 

Pumpkin Pie Toffee Cheesecake

Cheesecake Layer:
2 cups cinnamon graham cracker crumbs
1/2 cup (1 stick butter, melted
2 packages (8 ounces each) cream cheese (I used Neufchatel)
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup toffee bits

Pumpkin Pie Layer:
1 can (15 ounces) pumpkin puree (or use homemade)
3/4 cup eggnog
3 eggs
2/3 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt

Sweetened whipped cream, for topping (optional)
Toffee bits, for topping (optional)

Preheat the oven to 300F.  Grease a 9-inch springform pan.

In a small bowl, combine the graham cracker crumbs and melted butter.  Stir until the crumbs are evenly moistened.  Press into the prepared pan and bake for 10 minutes.  Remove crust from the oven. While the crust is baking, make the cheesecake layer.

For the cheesecake layer using a hand mixer or a food processor (I used a food processor and it was fabulously simple), beat together the cream cheese, sugar, vanilla, eggs, and toffee bits until blended.  Spread the cream cheese mixture over the crust. 

For the pumpkin pie layer, using a hand mixer or a food processor, beat together the pumpkin, eggnog, sugar, cinnamon, salt, and eggs until combined.  Carefully spoon the pumpkin mixture over the cream cheese layer (so as not to create holes in the cream cheese layer).

Bake the cheesecake for 1 hour, then increase the oven temperature to 325F and bake for 1 more hour.  The cheesecake should be set at the edges but should jiggle slightly in the center.  Remove the cheesecake from the oven and cool on a cooling rack for about 1 hour.  Cover the cheesecake with plastic wrap and refrigerate overnight.

To serve, run a knife around the edges of the cheesecake to loosen from the pan.  Remove the sides of the pan.  Top the cheesecake with whipped cream and toffee bits if desired.

Enjoy!  -Cardamommy

Fudge Brickle Brownies

I first had these brownies over seven years ago at my baby shower.  I last had these brownies over seven years ago at my baby shower.  It has been that long.  I have occasionally run into the recipe in my recipe binder over the years, but have never made these brownies!  Big mistake.  They are seriously delicious.  These brownies are quick, simple, and one bowl.  

Fudge Brickle Brownies

1/2 cup butter
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup toffee bits
1/2 cup mini semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x8 inch baking pan.

Place the butter and unsweetened chocolate in a microwaveable bowl.  Heat in the microwave in 30 second intervals until the butter and the chocolate are melted. Stir until smooth.  Stir in the sugar, eggs, and vanilla just until combined.  Add the flour, stirring just until no streaks of flour remain.  

Spread the batter into the prepared pan.  Sprinkle the toffee bits and mini chocolate chips over the top of the batter.  Bake the brownies for 30 minutes.  Cool in the pan on a cooling rack.

Enjoy!  -Cardamommy