Chocolate Toffee Bars

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I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!

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Ingredients

  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits

Directions

  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.

 

 

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Caramel Chocolate Chip Cheesecakes

Oh my guys. It’s been a while since I’ve posted on here. I’m so sorry – I recently got a new job, and it’s been pretty hectic. But I’m back! And I will try and post once a week again. Sorry about that. Hope everything with everyone is well! And if you’re from a place where it’s summer right now, hope you’re enjoying your summer! I had a day off today so I thought what better way to spend that then baking something tasty!

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Ingredients

Oreo Cookie Crust

  • 18 whole Oreos (Double Stuff or regular)
  • 1/4 cup (60g) unsalted butter, melted

Cheesecake Filling

  • 16 oz (448g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) yogurt*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
  • Caramel Sauce (I used store bought because it’s so tasty!)

Directions

  1. Preheat oven to 350F degrees.
  2. Line two 12-count cupcake pans with 18 liners.

For the crust:

  1. In a food processor or blender, pulse the whole Oreos into a fine crumb.
  2. Stir the cookie crumbs and melted butter together in a medium sized bowl.
  3. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
  4. You should have enough for 16-18 cups.
  5. Bake for 5 minutes and allow to slightly cool as you prepare the filling.

For the filling:

  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed.
  2. Add the sugar and yogurt and beat on medium speed until combined.
  3. Add the eggs, one at a time, beating on low speed after each addition.
  4. Scrape down the sides of the bowl as needed.
  5. Beat in the vanilla extract and mini chocolate chips.
  6. Spoon batter into the crusts until nearly full.
  7. Bake for 20-23 minutes.
  8. The centers will still be slightly jiggly, that’s OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool.
  9. Remove from the oven and allow to cool completely at room temperature, at least 1 hour.
  10. Transfer to the refrigerator and allow to chill for at least two hours.
  11. Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days.
  12. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

* In this case I used sour cream, which worked perfectly fine too!

Source: http://sallysbakingaddiction.com/

Salted Caramel Chocolate Chip Cookies (round 2!)

I made these a while ago, and they are by far one of my all time favourite cookies to make. The recipe is SO easy, just basic cookie ingredients with some chocolate chips and caramels. It takes 15 mins to make, and 10 mins per cooking round. Plus what I love about this recipe is that it doesn’t call for chilling the dough, because I always hate that. I wanted to bake something tonight that was easy, fast, and of course still yummy! I highly recommend you bake these if you’re visiting a friend and want to take something to their house or if you’re simply craving some cookies!

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I used a different recipe then I did last time, simply because this new one called for cornstarch and I know from previous experience cornstarch does wonders to your cookies. Make them more “pillow-y” if that even is a word, haha! I just thought this new recipe would be a good one to try out – and I was right!

Ingredients

  • 2 cups all-purpose Gold Medal flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Kraft Caramel Bits
  • Sea salt, for sprinkling on cookies

Directions

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-I buy the Kraft Caramel Bits at Target. If you can’t find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

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French Macarons with Chocolate Ganache

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Macarons.

Do I need to say anymore?

Heaven. Pure heaven.

I had only had macarons once in my life before I made these. They were giving them out at a wedding I attended in the summer, and I wanted to try them again. I was reading all about how to make macarons before I attempted this recipe, and people were saying how it takes 2-3 times until you can perfect the makings of macarons, so I was quite worried.

Thankfully, they turned out pretty good for the first time!

A lot of recipes called for Almond flour and the kind at my grocery store was $16.00 and there was no way I was paying that much for a little bag of flour! Instead I bought ground almonds, and they were perfectly fine.

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Ingredients

  • 100g / 1 cup icing of powder sugar or icing sugar
  • 100g / 1 cup of ground almonds
  • 2 medium, free-range egg whites
  • Small pinch of salt
  • 55g / ¼ cup caster of fine sugar

Directions 

Preheat the oven to 140°C/300 °F/Gas for fan oven, 160 °C/ 325°F/gas 3 regular oven

  1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
  2. In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out – go on, I dare you !) Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
  3. Using a piping bag with a 1cm / 1/3″ nozzle, fill with the macaron mixture. Place the silicon mat (see note in the introduction) or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
  4. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny
  5. Bake the macarons in the preheated for 7 – 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
  6. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

For the Chocolate Ganache:

  • 1/2 cup of heavy cream
    3 1/2 ounces of dark chocolate, finely chopped (preferably 70 percent cacao)
    1/2 ounce (1 tablespoon) of unsalted butter, softened

Directions

  1. Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Source: Martha Stewart

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Chocolate Chip Caramel Peanut Butter Bars

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Oh yeah guys… these are a thing. A really good thing I may add.

All I wanted yesterday was a gooey, doughy, caramely “thing” in my mouth. And why not throw some chocolate in there as well, and you might as well say I’m in heaven. You must give these a try.

“How good are they?” you might ask. Well i’ll put it this way: my Dad had one, and when he eats baked goods they do not settle right with his stomach and he usually has to go lie down. He risked the pain he gets from baked goods, to have one of these. Now go make them before you drool all over the floor.

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Ingredients

Caramel Filling
  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 Tbls butter
Cookie Dough
  • 1 1/2 sticks unsalted butter
  • 2 c light brown sugar
  • 1/2 c creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tbls vanilla
  • 2 c flour
  • 1 c old fashioned oats
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 c chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 9×13 inch baking dish with parchment paper.
  3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
  4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
  5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
  6. Add eggs one at a time, mixing well after each egg. Add in vanilla.
  7. Combine flour, oats, baking powder, and salt in a small mixing bowl.
  8. Add the flour mixture slowly stirring until well combined.
  9. Stir in the chocolate chips.
  10. Spread 2/3 of the dough on the bottom of the pan.
  11. Slowly pour caramel mixture evenly over the dough.
  12. Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
  13. Bake for about 30 minutes. Let cool completely and then cut into bars.

Source: Mom On Time Out

Halloween Oreo Cupcakes

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I had made these last halloween but decided to post these now in case anyone wanted to plan to make them for Halloween (or even before). I made these for a bunch of people and they loved them. I also think the Oreo made it extra yummy and definitely more chocolatey.

I highly recommend you make these for halloween, whether it’s for a birthday party, a get together, a Halloween party or just for you and your friends (or just you) – no matter what they will all be eaten up. I guarantee.

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Ingredients: 

  • Betty Crocker (or Duncan Hines, etc.) chocolate cake mix
  • 2 packages of Oreos
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon of clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk

Directions:

1. Make the cupcakes according to box directions.

Icing: 

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
4. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Happy Halloween!

Brown Butter Salted Caramel Snickerdoodles

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Ingredients:

  • 2 1/2 cups all-purpose Gold Medal flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter, sliced
  • 1 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 1 cup caramel squares, cut into 1/4’s

For Rolling the Cookies:

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Sea salt, for sprinkling on top of cookies

Directions:

1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.

5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

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Slutty Brownies

I’ve heard of these “Slutty Brownies” everywhere, and I never really knew what they were about until about two nights ago when I stumbled across this website called “What’s Gaby Cooking”. She had posted her version of the Slutty Brownie. Now I’m not sure if this is the original version or if there are multiple versions but regardless of whatever, these. are. magical.

How magical? Well, my friend Julia quoted “You are a wizard in the kitchen, oh my sweet Jesus”.

Everything is perfect about this recipe. You have the mixture of the chocolate chip cookie dough (who would EVER say no to that), an OREO LAYER OF GOODNESS and of course the brownie on top.

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Ingredients

      For the Brownie layer:

  • 10 tbsp unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flourFor the Oreo layer:
  • 1 package of Oreo (regular stuffed or double stuffed)
   For the Cookie Dough layer:
  • 1/2 cup unsalted butter (at room temp)
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

  1. For the Brownie layer:
  2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  3. For the Cookie Dough layer:
  4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  5. Assembly:
  6. Pre-heat the oven to 350 degrees.
  7. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  8. Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies.
  9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  10. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top.
  11. Bake for 30-35 minutes. (however when I did this myself, I had to bake mine for about 45 minutes. Start with 30 minutes and go from there). Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
  12. Serve with ice cream 🙂

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“Mom’s” Molasses Cookies

Where I live, the summers get very hot. And when I say very, I mean you can’t even walk outside your front door without starting to sweat. It’s bad.

July is pretty bad when it comes to heat because we get a lot of humidity. But as my memory serves me right, August isn’t too bad in terms of heat.

And these past 2 days, the weather is legit like Autumn weather…. and I’M LOVING IT!

So what better way to welcome the Autumn season … (30 days early) then to make Ginger Molasses Cookies!

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Ingredients:

(yields 5 dozen)

  • 3/4 cup shortening
  • 1-1/4 cup sugar, divided
  • 1 egg
  • 1/4 cup molasses
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg

Directions:

  1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg: gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. (That part sucks, I know.)
  2. Roll into 1-1/4 in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets.
  3. Bake at 350 for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
  4. Now enjoy these cookies in a comfy sweater and pretend there are falling, colourful leaves outside your window!

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Mocha Whoopie Pies

I had never made Whoopie Pies, let alone even try a Whoopie Pie before.

Now the question is… why did I never try/bake Whoopie Pies?. My life could have been so much better.

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Ingredients

  • 3 tablespoons of instant espresso powder (or instant coffee)
  • 2 tablespoons water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 4 tablespoons unsalted butter, at room temp.
  • 4 tablespoons vegetable shortening
  • 1 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk

Directions

  1. Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper or butter.
  2. In a small bowl or cup, mix together the instant espresso powder and water and set aside.
  3. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.
  4. In the work of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
  5. Add half of the flour mixture and half of the milk and beat on low sped until just incorporated. Scrape down the sides of the bowl. Add the espresso-water mixture and the remaining flour mixture and milk and beat until completely combined.
  6. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when touched. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

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