SALTY CHOCOLATE CARAMEL BUTTER COOKIES 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature 1/2 cup Dutch-process cocoa powder 1 teaspoon instant espresso powder 1 cup sugar 1/4 teaspoon salt 2 large egg yolks 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 1 (14-oz) bag soft caramel candies 1/4 cup heavy cream flaky (or coarse) sea salt, to garnish Add 4 tablespoons of the butter to a small saucepan set over medium heat. Allow to melt, and then add the cocoa powder and espresso powder. Stir to combine – the mixture should form a smooth paste. Remove from the heat and allow to cool for 15-20 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 2 sticks of butter with the sugar, salt and the cooled cocoa mixture on medium speed until fluffy, about 1-2 minutes, stopping to scrape down the sides of the bowl once or twice. Mix in the egg yolks and vanilla until incorporated. With the mixer on low, add the flour in 3 additions, beating just until the dough comes together. Turn the dough out onto your work surface and divide into 3 equal pieces. Shape each piece into a disk, wrap in plastic wrap and chill in the refrigerator for at least 45 minutes to 1 hour (you can chill it longer, but you’ll want to take it out of the fridge and let it sit at room temperature for 10 or 15 minutes before you try to roll it). Preheat oven to 375 F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment. Working with one disk at a time, roll the dough to a thickness of about 3/16-inch (I like to roll this dough on a sheet of parchment paper, you shouldn’t need to add much flour to prevent the dough from sticking). Use a 2 1/2-inch cookie cutter to cut rounds from the dough and place on the prepared baking sheets, leaving about 1 inch between the cookies. Re-roll the scraps once and cut as many cookies as you can (if the dough gets too soft, just pop it back in the refrigerator for a few minutes before you proceed). Bake the cookies for about 10 minutes (rotating the baking sheets halfway through), or until the center are just barely set – they should offer just a tiny bit of resistance when pressed. Transfer the baking sheets to wire racks and cool the cookies for about 5 minutes then remove them to the racks to cool completely. Repeat with the remaining disks of dough. To make the caramel topping: Add the caramels and the heavy cream to a medium saucepan. Set over medium-low heat and, stirring constantly, melt until the caramel is smooth. Working quickly, top each cookie with about 1 heaping teaspoon of the caramel and then sprinkle with the sea salt. (The caramel set up pretty quickly for me so I kept it over low heat as I glazed the cookies.) Store in an airtight container between layers of wax paper or parchment (even when it’s set up completely, the caramel glaze will stick to the underside of cookies stacked on top of it). Makes about 4 dozen
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Hubby said it's excellent so give it a try for yourself. Look at this! How can you resist this? Perfect for the holidays! Ingredients
First Layer:
Instructions
1 cup shortening
1 cup sugar 1 cup brown sugar 2 eggs 2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 cups corn flakes 2 cups quick oats 1 cup coconut 1 tsp. vanilla Mix shortening and sugars, then add the eggs and vanilla mixing well. Sift flour, baking soda, baking powder and salt in a separate bowl. Mix creamed mixture to dry mixture. Next add in the corn flakes, oatmeal and coconut to the mix. Drop by spoonfuls onto parchment paper lined cookie sheet at 350 for 10-12 min. 1 1/2 T. cornstarch
1/3 c. brown sugar 1/2 c. cold water 2 large cans sliced peaches in heavy syrup (drained) 1 T. lemon juice 1 T. butter Biscuit Topper Mix first 3 ingredients; Cold water and cornstarch in med. saucepan then brown sugar. Add peaches. Cook and stir until thickened. Add butter and lemon juice. Pour into 9×13 inch glass pan. Add Biscuit Topper. Sift together: 1 cup flour 3 T. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt Cut in 1/4 cup of butter till like coarse crumbs. Might need to add a bit more butter. In a small bowl, Mix 1/4 cup of milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Drop by spoonfuls atop hot fruit. Sprinkle with sugar Bake at 400 for 20 minutes or until topper is light brown. Banana Split CakeIngredients: 12 Honey Graham Crackers (about one sleeve) finely crushed 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8oz each) cream cheese, softened 5 bananas, one for top 2 cups cold milk 2 pkg. (4 serving size) Jell-O vanilla instant pudding 2 cups, thawed cool whip, divided 1 cup chopped pecans Mix honey graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press onto bottom of 13 x 9 inch glass pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with mixer until well blended. Spread carefully over crust; Slice 4 of the bananas; top on crust. Pour milk into large bowl. Add dry pudding mixes. Beat for 2 minutes. Gently stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining 1 cup whipped topping. Sprinkle with pecans. Refrigerate for 4 to 5 hours. Slice remaining banana just before serving; arrange over dessert. Store leftovers in refrigerator.
OPTIONAL: If you like pineapples, you may also use pineapple chunks at the same time you place the banana slices on the crust. I happen to omit mine as I’m not one for pineapples mixed in desserts. I like pineapples all by themselves. O'Henry BarsHere is a great candy recipe to make for the Holidays! It was passed on to me from a friend. You should be able to right click the recipe card and download to your computer and print out if you like. Enjoy!
Oreo TrufflesHere is a pretty simple…somewhat messy candy to serve up for the Holidays! Right click recipe card and save to your computer for printing. Enjoy!
Gooey Butter CookiesThese are some of the best cookies EVER! They teach making these at high school and Megan and Ashley both made these in class one day. Luckily they came home with a nice recipe book of some of the things they made at school. This happened to be one of them and they are absolutely delish!
Mini CheescakesI found this recipe in side of one of my mother’s recipe books. It is hand written and after looking at it, knew that it was one of the things she made for one of my birthday’s if I’m not mistaken. Everyone loved them so I’m passing it along to you. If you like strawberry cheesecake, you’ll love these little goodies.
Granite City High School's Peanut Butter Candy4 cups peanut butter
4 cups powder sugar (more if needed for thickness) 1 cup powdered milk 1/2 cup butter 1 T. vanilla chopped peanuts Mix all ingredients except nuts. Press in pan or roll into balls. Sprinkle nuts or roll in nuts. Chill until solid. |
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