Easy English Toffee

I think that English Toffee is the easiest candy ever to make. It's very impressive to give, even though you can make it in less than a half hour.

Just out of curiosity I tried a couple no thermometer recipes I saw on Pinterest. They were disasters, the whole lot of them. Seriously the only way to guarantee a delicious batch is to use a thermometer.
It's simple and takes the guesswork out of it.

English Toffee

Ingredients

1 cup salted butter ( no substitutions please)
1 cup white sugar
1 tsp real vanilla

1/2 cup semisweet chocolate chips
1/4 cup toasted sliced almonds or toasted pecan pieces


Before you start place a sheet of foil on a baking sheet and butter it lightly. Get your nuts and chocolate ready to go. You will have no time to go looking for stuff once the candy sets.

Use a heavy bottomed saucepan and a whisk or wooden spoon. I have used silicone spatulas for stirring also. I hear now and again that you should only use a wooden spoon but I have had success with most utensils. If you use a plastic spoon make sure it won't melt or you will get yucky plastic streaked candy.(yep learned that the hard way....)

Melt the butter over medium high heat. Everyones stove is different so watching your candy from start to finish is critical. Add the sugar and vanilla. Boil your candy until it reaches 290 degrees on a good candy thermometer. That will take anywhere from 4 to 6 minutes depending on the heat. Stir constantly or it WILL scorch. It should start turning a beautiful light tan colour just before its done.

Once its reached temperature pour it out onto your buttered foil.
After a minute or so sprinkle your chocolate chips on top of the toffee. After it melts a bit spread the chocolate smooth with the back of a spoon or a spatula. Sprinkle your nuts on top. Let it cool completely.

Break into pieces and enjoy!

Chocolate Chip Muffins

The boys were home today from school with tummy aches. At about 3 in the afternoon they became ravenously hungry(I am thinking it was a " let's have a Phineas and Ferb marathon" flu). I made them chocolate chip muffins which have been their favorite for as long as they have been eating solid foods. It's comfort food, for sure, and pantry staples to boot, my favorite combination.

Chocolate Chip Muffins 

Makes 12

2 cups AP flour
1/3 cup white sugar
1TB baking powder
pinch salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/2 cup chocolate chips
 some extra sugar for sprinkling on top if desired.


Heat oven to 400 degrees F. Line muffin cups with paper liners. I use a muffin top pan I got last year these days. If you don't use liners make sure you grease your pan appropriately.

In a mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl whisk together the milk, oil, and egg. Add the wet ingredients to the dry and stir until just moistened(still lumpy is ok). Gently stir in chocolate chips.

Fill muffin tins 2/3 full. Sprinkle tops with sugar if desired. Bake for 20 to 25 minutes, until lightly browned.

Hide a couple if you want one after the kids get ahold of them.

Enjoy!

Vegan Chocolate Cupcakes

I am not strictly vegetarian or vegan, however, my  diet tends to those foods. I am not afraid of those labels because of that so I frequently try out vegan recipes. Every now and then I find a gem that makes it's way into my every day cooking. These cupcakes are one of those recipes.

My kids loved these. Instead of frosting them I just dust them with powdered sugar. You could be creative and serve with fresh raspberries and whip cream or a decadent fudge frosting.

Vegan Chocolate Cupcakes

 

makes 12 cupcakes or 24 mini's or 6 texas size

1 1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup strong coffee
1/4 cup grapeseed oil (or canola)
1 teaspoon vanilla
2 tablespoons molasses
2/3 cup vegan dark chocolate chips
Confectioner’s sugar (optional)


Preheat the oven to 350 degrees F. Grease or line a 12-cup cupcake pan.

In a medium bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk coffee, oil, vanilla, and molasses. Pour the coffee mixture into the dry mixture and mix with a wooden spoon until smooth and combined. Do not over beat. Mix in chocolate chips. Place batter evenly into cupcake pans, about 2/3's full. I use an ice cream scoop.

Bake for about 20-25 minutes, or until cupcakes spring back when lightly touched in the middle. Let cool completely in the pan.

Leftover graham cracker crumbs?

If you are like me you always have a bit of crumbs leftover when I crush them for pies or  have a box that's been on the shelf for forever waiting for something to be used in after I make a holiday cheesecake. I found this recipe tucked away in a pile of old recipes I got from a recipe sharing club years ago. I made some up and my boys adored these bars. It got rid of that lonely baggie of crumbs in my freezer too!

Graham Bars

1/2 cup softened butter (1 stick)
1/2 cup brown sugar
1 egg
2 Tbs milk
1 tsp. vanilla
2 cups graham cracker crumbs
1/2 cup flaked coconut
1/2 cup chocolate chips

Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Cream butter and sugar until smooth.
Beat in egg, milk, and vanilla.
Stir in crumbs, coconut, and chocolate chips.
Spoon into baking dish and lightly pat flat if needed.
Bake 25 minutes until lightly browned.
Cool. Cut into bars.
 Yummy bars! Perfect for a lunch box treat or afterschool snack.

Easy Toffee

Heavenly Toffee for a Hostess Gift

I was having a nostalgia moment the other day and found this recipe I hadn't made in forever. It's incredibly easy and delicious and would be a perfect treat to take to someone's house for an indulgent treat.

Ingredients

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

Directions

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Granola Cookies

Granola Cookies

A friend stopped by for coffee and tucked into these yesterday and was truly amazed at how good they were. Apparently she had bad experiences with oatmeal cookies and couldn't get them to come out right. My secret is using my own granola instead of rolled oats. It adds a bit of texture and crunch and has all sorts of healthy goodies tucked in like flax seed and wheat germ..

Granola Cookies
1 cup butter or margarine
2/4 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
2 eggs
2 cups flour
3 cups granola
1 cup chocolate or carob chips

Preheat oven to 375 degrees.
Cream together the sugars and the butter. Add eggs. Use mixer to add in flour and baking soda. Stir in granola.Stir in the chocolate chips.
Drop by heaping tablespoon onto ungreased cookie sheet. Bake at 375 for about 11 minutes until lightly browned. Everyone's oven is different so start peeking on the first sheet at 10 minutes.
I get 30 cookies form this recipe.

You can substitute granola cereal if you don't have any homemade granola around. Chocolate chips can be swapped out for dried cranberries or raisins as well.( I've used chopped dried apricots, too)
I keep a  batch of dough in my freezer, shaped into logs and wrapped in wax paper to bake off in cookie emergencies.

Black Bean Brownies

Can I have the recipe for THOSE brownies?

A few people have asked me for this already this year so I thought I would post it. It's a rich and delicious fudge brownie recipe with a secret ingredient. I have been making these for years.

Black Bean Brownies

1 (15 oz) can black beans

4 oz unsweetened baking chocolate

1 tbsp. butter

3 eggs

2 cups sugar

3 tbsp flour

1 tsp cinnamon

2 tsp vanilla

Rinse and drain beans. Process beans and 1 egg in the food processor. Melt chocolate and butter in the microwave( about 1.5 minutes in mine). In a large bowl combine the bean puree, sugar, flour, vanilla, cinnamon, and remaining eggs. Add chocolate and beat with mixer until smooth.

Pour into 9x13 pan. Bake at 350 degrees for 20 minutes or until toothpick in the center comes out clean.

Making Chocolate Pound Cake for Gifts

This recipe makes a fabulous pound cake that always has the recipient asking for the recipe. Simple and classic, it makes a great gift if made in the smaller loaf size but also an impressive Bundt if you would prefer.

Chocolate butter pound cake;

Cream well in a mixer(hand or stand, Ive used both)

3 sticks unsalted butter

3 cups white sugar

2 tsp real vanilla

1/4 tsp salt

Add, one at a time,

5 large eggs

Beat until well blended.

Sift together,

3 cups white all purpose flour

1 tsp baking powder

3/4 cup good baking cocoa powder.(not ground chocolate or drinking cocoa)

Add these ingredients to the creamed mixture alternately with

1 1/4 cups light cream

Beat well.

Bake in a preheated oven at 350 for the following times.

(1) 10 inch tube.....1 hour 20 min

(2) 9 by 5 loaf pans....1 hour 15 min

(8) mini loaves.......50 min

(12) jumbo muffins....45 min 

Optional Glaze

1 1/2 squares(oz) unsweetened baking chocolate

2 tb butter

confectioners sugar

1 tsp vanilla

in a saucepan melt together butter and chocolate. Remove from heat and add enough sugar to make a thin glaze to pour over cake.

Helpful tips.......

DO NOT SUBSTITUTE ingredients!! It will effect texture and flavor, not in a good way.The only exception is using fat free 1/2 and 1/2 for the cream.

Butter and flour your pans. I use the wrappers from the butter to grease my pans.Let items cool a 1/2 hour and then remove. If they cool completely they will only come out with a spoon.If doing the jumbo muffins I use paper cups.

Butter and eggs should be close to room temperature.I take them out when I preheat the oven before I start.

Have fun and enjoy!

Best Chocolate Cupcakes

So of course I need a fabulous chocolate cupcake recipe to go with the fudge frosting I posted awhile ago. I take my cupcakes very seriously and have tried a gazillion different recipes until I found this one. Its from Deep Dark Chocolate by Sara Perry and Jane Zwinger at Chronicle books.
Ive used it for wedding cupcakes and for 'just because'. Its always a hit.

Chocolate Cupcakes

1/3 cup unsweetened cocoa powder
1/2 cup very hot coffee
1 cup AP flour
1/2 baking soda
pinch of salt
6 tablespoons butter at room temperature
2/3 cup white sugar
1 large egg
1 large egg yolk
1/2 teaspoon real vanilla extract


Preheat oven to 350 degrees. Add liners to a standard 12 cup muffin tin.
In a small bowl combine the cocoa and coffee.Stir until blended and let rest 5 minutes.
In another bowl whisk together the flour, baking soda and salt. Set aside.

In a mixer beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
Stir the cocoa mixture then add it into the utter mixture a bit at a time, alternating with the flour mixture until just blended and smooth.

Divide the batter equally among the muffin tins, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 20-24 minutes. Do not over-bake. In my electric oven its closer to the 20 minutes so you should start checking then.

Their book has a ton of fab recipes and last time I checked could be tracked down online at Amazon. Deep Dark Chocolate is a keeper!

Simple Chocolate Sauce

I ran out of chocolate syrup for the boys milk today and had to make a new batch.This recipes make a chocolate syrup that's awesome over ice cream, to make chocolate milk, or in any recipe calling for chocolate syrup (like brownies!).

No chemicals or preservatives or mystery ingredients are in it and its the best tasting Ive ever had.

I don't remember where Da got the original recipe but we have used it forever.

Chocolate Syrup

1/2 cup of cocoa
1 cup of water
2 cups of sugar
pinch salt

 

Whisk cocoa into the water until dissolved over high heat. Add the sugar.

Stir well while the syrup starts to boil.  Boil for 3 minutes on medium heat.

Add the salt. Stir well. Cool, store in the refrigerator.

If you have some real vanilla on hand add a 1/2 teaspoon with the salt.

Makes about a pint or so. 

Perfect Fudge Frosting

Over the years I have tried every glaze and frosting you can imagine, from the chocolate buttercream to chocolate ganache.

I have finally found a fabulous fudge frosting that has a consistency that makes it easy to work with, sets up nicely, and has the texture of a fine chocolate fudge.

2 ounces unsweetened chocolate,chopped
2 cups confectioners sugar, sifted
1/4 cup butter
3 tablespoons light cream
1 tablespoon real vanilla extract

Put everything in a saucepan over very low heat on the stove. Whisk until the chocolate and butter melt.

Remove from heat and stir until smooth.

Beat until it reaches a workable consistency. You can pour it over a cake, bag and pipe, or use it as a nice filling.

Use immediately and work quickly. It will set into a firm fudge consistency.

 I have used this on cupcakes that I ship and it travels well!

I cannot stress enough the importance of using real butter, vanilla, chocolate, etc. Not only do you sacrifice taste, in some cases the recipes just don't come out right. Cooking, after all, is chemistry. If you make substitutions you will not get the same product. It may be acceptable to you, it may not. Try the real stuff first. your taste buds will thank you.