English Toffee

My mom makes English Toffee and Peanut Brittle every year at Christmas time. I haven't succeeded with the Peanut Brittle yet. But, I have to say, I make pretty awesome English Toffee! I think part if it is that I started using butter instead of margarine.

Here's my version:
1 cup salted butter
1 cup sugar
5 Tablespoons water

For coating:

Chocolate chips

Almonds

Heat first three ingredients to deep golden brown (~325*F if you're using a thermometer)

Pour onto silicone mat or parchment paper, in a rimmed cookie sheet

Let cool, meanwhile melt some chocolate chips (I like using semisweet, but milk chocolate works well too)

Spread melted chocolate on the toffee, then immediately sprinkle with chopped almonds (I use dry roasted salted)

Flip the slab over and repeat the process on the other side (this step is optional, but SO worth it!). Tip: if you have a cover for your cookie sheet, place another silicone mat or parchment on top of coated toffee, then put the cover on and flip. It helps contain any mess.

Allow to cool/dry completely, then break into pieces



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'Raw' Raspberry Chocolate Ganache Fudge Cake

I'm doing a 'no added sugar' challenge for 5 days.  This recipe does call for agave or honey or maple syrup in the frosting, but maybe some raspberries and water would do the trick?

http://www.youtube.com/watch?v=d4rgk3gQowk

3 cups dried walnuts (is there a difference between 'dried' and what you buy in the baking aisle?)
2/3 cup cacao (or cocoa, from what research I've done so far)
1/4 tsp. salt



LOVE the secret ingredient, although I've never put into anything sweet.

"Raw" Brownie Bites

I found this on Pinterest, via Erin I think.  It's originally from Emily Segal at www.TriumphWellness.com.  The original recipe has only walnuts, no oats.  I decided to substitute regular rolled oats for 1/3 of the walnuts.  Also, I've made these twice now, and used California dates once and Deglet Noor dates once (maybe the same?).  Both times tasted awesome, so I'm not sure what the difference would be with Medjool dates, I have read they are sweeter.  Also, I soaked the dates in warm water for 30-45 minutes before making them.  (That was a tip from a cooking class I attended at Whole Foods.)  They are also larger than the dates I used, so I just used 1 1/2 to 2 times the amount (20-28 dates, instead of 13-14).  It's kind of a big range, but I think if you use less, you make up the moisture with a little more water.  So, here's how I made them today, a double batch, (with Jacob).

'Raw' Brownie Bites

2 cups walnuts
1 cup rolled oats
1/4 tsp. salt
39 California dates, already pitted, although we did find 3 pits as we were mixing
2/3 cup unsweetened cocoa powder
2 tsp vanilla

Directions

1.  Place walnuts and oats and salt in food processor.  Process until finely ground.
2.  Add remaining ingredients and process until all mixed and uniformly crumbly.  Then continue until it forms a ball.
3.  If it doesn't form a ball with in a few minutes, add a few drops of water at a time, with the machine running, until it does form a ball.
4.  Roll mixture into balls.  (I used a 2 tsp. scooper)

Optionals:

Balls can then be rolled in dried coconut, chopped nuts, or cocoa powder.

The original directions said you could also press the mixture into a square pan and cut into bars.

High Altitude Cookie Bars

We promised the kids we would 'boo' some families tonight, and I don't want to take the time to make cookies, so I'm going to try bars.  Haven't made them here in Colorado yet.  I just copied and pasted this from food.com.

Nestle High Altitude Recipe

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
2 cups toll house semisweet chocolate morsels
1 cup chopped nuts (optional)
Directions:

1
Preheat oven to 375º F / 190º Celsius.
2
Combine flour, soda and salt in a small bowl.
3
Cream together butter, sugars and vanilla extract in a large bowl.
4
Add eggs, one at a time, to butter mixture, beating well after each addition.
5
Gradually beat flour mixture and water into the wet ingredients until well combined.
6
Stir in morsels and nuts.
7
Drop by rounded tablespoon onto ungreased baking sheets.
8
Bake 8-10 minutes or until golden brown.
9
Cool on baking sheets 2 minutes, then transfer to wire racks.
10
*For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.

Butternut chicken bisque

This delicious curry came from my sister's college dinner group. I'll type it out with my own notes later

http://danastastyfavorites.blogspot.com/search/label/dinner

Twice-baked potatoes- A New Favorite

My friend Ashley, whose husband is also away right now, invited us over for dinner last week.  She made twice-baked potatoes, and my kids loved them! (me too!)  I don't have an exact recipe, I just sort of copied what she did.  The second time they were even better because I added more milk and mixed the toppings into the potatoes.

I usually bake about 8 potatoes, depending on size. I cut them in half length-wise right after I get them out of the oven, then let them cool off for a few minutes. Then I scoop the insides into a bowl, mix in some milk, softened butter, salt and pepper, mash it all up, like I'm making mashed potatoes.  Then, the fun part, add some shredded cheese, bacon pieces, and broccoli (I sauté it first with onions or garlic), you could use whatever toppings/add-ins you want. Refill the potato skins with the mash mixture. Usually I do all of the early in the day and let them sit until I'm ready to bake them again. It usually takes 20-30 minutes at 350 to reheat them and brown them just a bit.

Nestlé chewy brownies

The first time I tried these, I made the following alterations, out of necessity: used whole wheat (home ground hard red), replaced 1/4 c of the butter with canola oil. The turned out great! I made a double batch in a baker's sheet and turned the heat down a bit and increased the baking time a bit. Since the whole wheat went so well, I've decided to see how many other 'healthy' alterations I can make, like applesauce for oil and some healthier sweetener option, I will update if future alterations go well.

Ingredients

1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
Powdered sugar

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.



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