Almond Chocolate Toffee Brittle Recipe | Cookie Recipes A few Christmas’ ago, my sister was telling me about these cookies she made for a cookie exchange using saltine crackers. The moment she used the word saltines, she lost me. However, because she has good culinary taste buds (it must run in the family) I thought I would give it a go and make them for myself to try. All I have to say is that I’m a fool for waiting this long to make these yummy treats. Now I affectionately call them my “Holiday Crack”. Almond Chocolate Toffee Crunchies Author: Savory Sweet Life Recipe type: Dessert Prep time: Cook time: Total time: Serves: 24 1 sleeve of saltine crackers1 cup butter1 cup packed brown sugar2 cups chocolate chips1 cup chopped almonds, toasted Preheat oven to 350 degrees F. Tagged as: almonds, Chocolate, Christmas, Cookies, Holidays, toffee
Salted Chocolate We’re watching our friend’s cat right now, and it’s a lot of fun. Kramer and I want to get a pet so badly, but I just don’t think that I have the time, energy, or, frankly, money, to take care of an animal the way I would like to. For now, though, it’s just fun to pretend to have a pet for a week. His name is Eddie and he’s pretty funny. These bars really do taste like Twix, and I’m not even exaggerating. Your ingredients. Combine your flour, brown sugar, cornstarch, and salt. Cut your cold butter into cubes and add to the flour. Using your hands or a pastry cutter, cut the butter into the flour until a course mixture forms. Mix in the water and the egg yolk until combined. Using your hands, spread the dough into a greased 9×13 pan. Combine the condensed milk, butter, brown sugar, corn syrup, and vanilla in a sauce pot. Bring the mixture to a boil and stir for 5 minutes straight to prevent burning. Spread the caramel over the baked shortbread crust. Salted Chocolate “Twix” Bars Cook time:
Fondant Recipe, Fondant, Marshmallow Fondant, How To Make Fondant, How To Make Fondant for Cakes, Fondant Icing Recipe, How To Make Marshmallow Fondant, Marshmallow Fondant Recipe Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Crisco coating. It will be pretty stiff when you try to knead it again, but it can be micro waved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. Now is the best time to add your food coloring. Pre-shape your icing into approximately the shape of your cake. OK, here is a point of controversy about the next step. I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. To trim the excess fondant icing, you can use a sharp knife.
S’more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Enjoy! S’more Cookie Bars Prep time:
The Motherlode Layered Cookie Bars! Good Thursday folks! I know this cookie should absolutely be illegal, but let me tell you it is so much fun! Just imagine all of your favorite cookies layered into one bar of fabulousness! Now, don’t go and eat this on a regular basis, but do bring it to your next party or gathering and watch them disappear! At first glance it may look like a lot to prepare, but each cookie dough can be made in under 10 minutes, so don’t be turned off by the steps below. See the picture below for all the incredible cookie layers. The Mother Load Layered Cookie Bars Layer 1: Sugar Cookie 1 Roll of Pillsbury Sugar Cookie Dough 1. Layer 2: Double Chocolate Chip Cookie (the recipe below makes double what you’ll need for the bars, use extra for cookies) 1 cup butter 1 cup white sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla 1 3/4 cups flour 1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder) 2 tsps. baking soda 1/4 tsp. salt 1 1/2 cups chocolate chips 1. 2. Layer 3: Peanut Butter Cookie 1 egg 1.
Best Ever Big Chocolate Chip Cookie Recipe Best Chocolate Chip Cookie Recipe EVER I have tested probably dozens, maybe even a hundred different cookie recipes, and by far, this is the one I always go back to. These cookies are pretty much bakery level cookies, that anyone can bake themselves, even you! You can make these cookies large or small, but they are best big, like 1/4 to 1/3 a cup of cookie dough for each cookie. These are cookies that will satisfy you with just one cookie, ok, maybe two. 4 cups Flour (all-purpose) 1 teaspoon Baking soda 1 teaspoon Salt 1 1/2 cup Butter (unsalted and melted) 1 cup White sugar 2 cup Brown sugar, packed 2 eggs 2 egg yolks 2 tbsp Vanilla 3 1/2 cups your favorite chocolate chunks or chips Preheat the oven to 325 degrees F. See a video demo of this recipe on Youtube --- Notes: There's loads of variations possible with this wonderful recipe.
Nanaimo Bars Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. The bottom crust layer is chocolate, graham cracker crumbs, almonds, and coconut. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Middle Layer½ cup (1 stick) unsalted butter, at room temperature2 Tbsp. and 2 Tsp. half-and-half2 Tbsp. vanilla custard powder or powdered vanilla pudding mix2 cups powdered sugar
Warm Toasted Marshmallow S'more Bars Gingerbreadsaurous Rex Cookie Here is my grandmothers gingerbread cookie recipe....shhh it's a secret recipe Gingersaurous Rex Cookies RecipeINGREDIENTS For the cookies3 1/4 cups sifted all-purpose flour3/4 teaspoon baking soda3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)1/2 cup dark-brown sugar, packed1 Tbsp ground ginger1 Tbsp ground cinnamon1/2 teaspoons ground cloves1/2 teaspoon ground nutmeg1/4 teaspoon finely ground black pepper1/2 teaspoon salt1 large egg1/2 cup unsulfured molassesMETHOD1 In a large bowl, sift together flour, baking soda, and spices. Set aside. 2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. 3 Heat oven to 350.