Tuesday, 16 November 2010
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Recipe: Caramel Cappuccino Pecan Toffee
Christmas is coming. Here is an awesome holiday treat that is sure to impress!
What You Need:
1 1/2 Cups sugar
1 (5 oz) can evaporated milk
1/4 Cup cold coffee
3 Tbsp caramel flavored instant cappuccino
1/3 Cup butter, chopped
2 Cups pecans, chopped
How to Make It:
Place waxed paper into and over the edges of a square baking pan. Spray the wax paper with a butter flavored non stick cooking spray. Pour the sugar into a heavy saucepan. Pour the milk and cold coffee into the pan with the sugar. Add the butter and place the saucepan over medium heat. Stirring continuously cook the mixture until the butter is completely melted. Reduce the heat to low and continue cooking, stirring often, for 12 minutes or until candy thermometer reaches 235 degrees. Remove the pan from the heat and stir in the pecans until completely covered. Pour the mixture into the prepared pan and allow it cool to room temperature. Remove the toffee by using the edges of the wax paper. Cut into small squares and store in an airtight container.
Serving Size: 24 squares
You can change the taste of this toffee by using a different flavor of instant cappuccino. Vanilla or mint both work well. You can also use Kahlua coffee liqueur instead of the cold coffee if you prefer.-------------------------------
If you love making candy, you might want to check out the bonuses I'm offering with my new cookbook Fabulous Old-Time Cookies.
Monday, 15 November 2010
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Amazing Chocolate Chip Cookie Recipe
This is our families secret chocolate chip cookie recipe. Given how many there are of us there is a need for something that can make dozens of cookies. It's possible to do a little trial and error with cookie recipes to suit your preferences. Remember the more brown sugar you use the more chewy type cookie you create. This wouldn't require much change. First we will start with ingredients.
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Try these great cookies anytime or for any celebration. They disappear very quickly at family events. You might notice my secret ingredient. Use a commercial brand mix for yellow cake. The cookie will be more robust if it is made with cake flour instead of the unbleached, regular flour. Any of your favorite brands can be used. Remember, when baking smaller sized cookies, to reduce the baking time accordingly. Many ovens produce heat from the bottom, so to protect the bottom of the cookies from being burnt I put the cookies on double pans before I bake. Baking is similar to a gigantic chemistry experiment. Continuous experimentation will lead to success. Stick to the best combination of ingredients and procedures you have found. It's time to sit back and enjoy! -
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