"Crack" Toffee

 I found this recipe wandering around the web and its so easy and uses items you probably keep in your cupboards. I initially made this to give away - but it didn't get into many of the gift packages because we pretty much ate them till there were so few left, I decided to keep them!

Ingredients
1 cup unsalted butter
1 cup light brown sugar
2 cups semi sweet chocolate chips
40 saltine crackers

Directions
Preheat oven to 350 degrees
1. Line a 15"x10" jelly roll pan or 12"x17" cookie sheet with foil and spray with a non stick spray
2. Lay out crackers in a flat layer onto the foil
3. measure out your morsels and set them aside
4. Melt brown sugar and butter until a boil is reached. Reduce heat and simmer uncovered for about 5-6 minutes or until mixture is thickened and sugar is completely dissolved. It should be pretty thick, but thin enough to pour and spread on its own. Pour this mix over the crackers making sure all are coated evenly

5. Bake for 8-10 minutes, or until toffee becomes bubbly
6. After removing pan from oven, let it sit for 3-5 minutes and let it begin to set up.
7. Sprinkle on chips, let them spften and melt about 5 minutes and then spread them into an even layer. You can add nuts, cracker crumbs or whatever else you please at this point, but really, it is so good, it doesn't need anything extra.
Let cool or if needed quickly, refrigerate until it hardens.
Break into pieces and serve - it won't last long!!!!

Coconut Lime Bars

These cookies are just a breath of heaven - the touch of lime with the coconut tastes amazing, and the chocolate enhances both flavors.

Makes 24 bars
Ingredients
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 cups all purpose flour
1/2 tsp. kosher salt
3/4 cup chopped macadamia nuts
1 1/2 tablespoons finely grated lime zest
1/2 tsp. pure vanilla extraact
1 package sweetened shredded coconnut
1 cup semi sweet chocolate chips
1 tbsp crisco

Directions
Preheat oven to 375 degrees
Butter a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on two sides

In a large bowl, whisk butter, brown sugar and 1/3 of the granulated sugar
Add 1 of the eggs, whisk until smooth. Stir in 1 cup of flour, salt, nuts and lime zest.
Spread batter in pan and bake until top is set and very lightly golden, about 15-18 minutes

Meanwhile, in a medium bowl, whisk together 2/3 cup of granulated sugar, 2 eggs and vanilla. Reserve 1/2 cup of the coconut, stir in remaining coconut and 1 cup flour into egg mixture. Gently spread over base,; top with reserved coconut.

Bake until golden and toothpick inserted comes out with moist crumbs attached, 25 -30 minutes.
Let cool completely on a wire rack. Using parchment overhang, lift bars from pan and cut into 24 bars.

In a double boiler, heat crisco and chocolate chips till smooth. Gently dip top of the bars into chocolate and replace on wire rack to cool.

Store in an airtight container up to 1 week.

Chocolate Cherry Cordial Cookies

This is a new recipe I have come up with using M&Ms Cherry Cordial.

 

Bake at 350 degrees for 7-9 minutes

makes about 4 dozen cookies

Ingredients

• 2/3 cup butter, softened
• 1 cup granulated sugar
• 1 tsp vanilla
• 1/2 tsp cherry candy flavoring
• 1 large egg
• 1 1/2 cups sifted flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup butter milk or sour milk*
• 6 oz M&M's Cherry Cordial Candy 

1.  Preheat oven to 350 degrees
2. Cream butter and sugar in a large bowl. Blend in vanilla, cherry flavoring and egg.
3.  In separate bowl mix together flour, cocoa, baking soda and salt.
Alternately add flour mix and buttermilk (or sour milk) to creamed mixture
4. Drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.
5. Bake at 350 for 7-9 minutes. Remove from oven  and let cool a minute or two on sheet, then remove them to wire rack to cool completely.

**to sour milk, use 1 tsp. white vinegar plus milk to equal 1/3 cup

 

Nutritional Information

Chocolate Cherry Cordial Cookies

Servings Per Recipe: 24
Amount Per Serving
Calories: 157

• Total Fat: 7.6 g
• Saturated Fat: 4.6 g
• Trans Fat: 0.2 g
• Cholesterol: 22.7 mg
• Sodium: 108.3 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 1.3 g
• Sugars: 13 g
• Protein: 2.4 g

 

Peanut Butter Munchies

Here is a nice little cookie -rich chocolate outside and creamy peanut butter fondant inside. Once again thanks to Judith Hannemann for photo

Makes: 32 servings Yield: 32 cookies

Prep 40 mins Bake 350°F 8 mins  per batc

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

• Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Choco Peanut Butter

Servings Per Recipe 24

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Amount Per Serving

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Calories 171

Calories from Fat 73

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• % Daily Value
• Total Fat 8.5 g
  13%
•     Saturated Fat 3.5 g
  18%
•     Trans Fat 0.2 g
• Cholesterol 18.1 mg
  6%
• Sodium 67 mg
  3%
• Total Carbs 22.2 g
  7%
•     Dietary Fiber 1.3 g
  5%
•     Sugars 14.2 g
• Protein 3.5 g

Chocolate Blooms with Raspberry Ganache

I am so happy to share these with you  - they were easy to make and taste marvelous dahling, simply mahvelous! Thanks again to Judith Hannemann for the photo

The Recipe

Yield: about 56 cookies

Prep 40 mins 

Chill 15 mins 

Bake 350°F 8 mins

Ingredients

• 1/2 cup shortening
• 1/4 cup butter, softened
• 1 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 cup miniature semisweet chocolate pieces
• 3/4 cup finely chopped almonds (optional)
• Raspberry Ganache
• Fresh small raspberries (optional)

Raspberry Ganache Ingredients

• 6 ounces chopped (70 percent cocoa) dark chocolate
• 1/3 cup whipping cream
• 1 tablespoon seedless raspberry jam (optional)
• 1 tablespoon raspberry liqueur (optional)

 Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry

For Raspberry Ganache:

1. In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate, whipping cream, and jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.

 Make sure you let the ganache set before you serve or store.•    Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. You can store filled cookies in an airtight container in the refrigerator for up to 2 days

 

This cookie is from heaven!!!

When I came across this cookie I knew I had to make it - the melding of chocolate, caramel and hazelnut just had me doing the food dance!!! They are a little expensive to make with the hazelnuts, but well worth it. This will become a yearly cookie for me! Thanks as always to Judith Hannemann for the photo. This one I am entering into the Holiday Favorites from the Shine Supper Club http://shine.yahoo.com/supper-club/

 Chocolate Hazelnut and Caramel Thumbprints

 Yield: about 36 cookies

Prep 40 mins Chill 1 hr Bake 350°F 10 mins  per batch

• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup finely chopped hazelnuts (filberts)
• 1 egg white, lightly beaten
• 14 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening
• Toasted whole hazelnuts (about 36)

Preheat oven to 350 degrees 

Directions

1. In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.

2. Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.

3. Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.

4. Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.

5. In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.

Nutritional Information

Chocolate, Hazelnut and Caramel Thumbprints

Servings Per Recipe: 18
Amount Per Serving
Calories: 208

• Total Fat: 11.3 g
•     Saturated Fat: 4.8 g
•     Trans Fat: 0.2 g
• Cholesterol: 24.7 mg
• Sodium: 129.1 mg
• Total Carbs: 24.7 g
•     Dietary Fiber: 1.4 g
•     Sugars: 16.5 g
• Protein: 3.2 g

Tomorrow, I will be adding Chocolate Almond Thumbprint with Raspberry Ganache!