Tag Archives: toffee

“What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) – 2011 Update

12 Dec

#1 question that is coming up right now:

“What should I make for my cookie exchange?”

(Funny story… I have never been to a cookie exchange. I do love the concept… trading recipes and eating cookies does sound particularly awesome.  Perhaps I shall host one next year!)

In honor of the holidays… here is a selection of options that I have blogged about in the past that are great for a cookie exchange (with some 2011 updates):


Pumpkin Whoopie Pies

Chocolate Peanut Butter Bars/Cups (cups recipe at bottom of post)

Black and White Cookies

“O” Cookies

Peanut Butter Chocolate Chip Cookies

Cake Balls (they’re almost a cookie)

Homemade Crunchie Bars AKA Chocolate Covered Honeycomb (also not quite a cookie, but I think candy can count for an Exchange)

Chocolate Coffered Toffee with Salt (Candies for Cookies)

 

2011 Update:

White Chocolate Macadamia Nut Cookies

 

Chestnut Cookies

 

Homemade Salted Caramels (this photo was done in a mold and topped with chocolate)

 

Faux Fudge:

 

Meringue Mini Pies

 

Not into cookies/candies but still need a good dessert?


Peach and Pear Crumble

Key Lime Pie

Pie Variation #1 (Apple, with detailed instructions on making pie crust)

Pie Variation #2 (Cranberry Apple Pie- Prepared Crust)

Berry Belt Cake

 

2011 additions:

Grandma’s Plum Torte

Pumpkin Cheesecake: (and how to water-bathe it)

Drunk ‘N Nutty Pie

Strawberry Shortcake

Confetti Cupcakes with Bailey’s Frosting

 

If anyone does use any of these recipes for an Exchange, just give them this blog URL and ask them to tell all their friends!  K? 🙂

I will continue to add to this post as I post more dessert recipes.  So bookmark it or find it in the “Best of the Best” tab on the title bar.

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I loves me some toffee

16 Dec

I am a HUGE fan of English toffee.  Heath/Score bars are some of my favorite candy, however, nothing beats a fresh batch from a candy store.  When I saw a recipe online for Gramercy Tavern’s homemade toffee that seamed very easy and included sea salt, I was in.  I first made this one random night at home and I just could not stop eating it.  I proceeded to make it again one night when my sister was visiting, then again for my housewarming party, and then yet again for Thanksgiving.  It was a hit every time and I honestly have to stop myself from making it out of fear of impending weight gain in massive quantities.  I have no self control for homemade toffee!

The key to good candy making is a good thermometer.  Mine was just okay.  This toffee has the love/hate quality of getting totally stuck in your teeth as you eat it (great for sucking, terrible for fillings).  I am going to try to make it with a wee bit less water next time to see if that helps with the tacky factor.

The sea salt really takes this toffee to a whole nother level.  My dad was NOT a fan but I think he’s out of his mind.  The salt is what most people loved most about the toffee. 

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RECIPE
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Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt

Ingredients

  • 6 oz. (1 1/2 sticks) butter
  • 1 cup sugar
  • 2 tbsp. water
  • 1/2 tsp. table salt
  • 1 tsp. vanilla extract
  • about 6 oz. semisweet or milk chocolate (works best if tempered)
  • 1 cup pumpkin seeds, toasted  (I had none so I went without)
  • sea salt to taste

Instructions

Stir butter, sugar, and water over low heat to dissolve sugar. Raise heat to medium and stir constantly. Cook until a beautiful toffee color (candy thermometer should read about 295 degrees F).

Add salt and vanilla extract, carefully; the toffee sputters. Pour onto one lightly buttered sheet of parchment paper. Allow to cool.

Wipe off excess oil from the surface of the toffee with a paper towel (the excess butter fat may keep the chocolate from adhering properly).

Spread tempered chocolate over completely cooled toffee.

Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere).

Break toffee into desired-size pieces.

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