In my opinion, you can’t beat the sweet and salty flavor combo. There’s just something about it. Exhibit A: these brown butter toffee cookies with flaky sea salt. They’re out-of-this-world delicious and even better (if that’s possible) straight out of the oven on top of vanilla ice cream. Now we’re talking!
If you know me well, you know I’m oddly not a chocolate fan (which is why I don’t have many chocolate recipes on my blog – sorry!). But for the sake of everyone else who is a chocolate fan, I figure I need to show some love once in a while. That’s where these chewy chocolate and peanut butter cookies come in. This recipe honestly just came from the Reese’s peanut butter chips bag, but it was a real winner. My husband, mom and dad can attest to that!
I’m still in shock Christmas is this week. Where has the time gone?! One thing I absolutely recommend making before the holiday weekend is this homemade English toffee. My mom has been making this recipe for years and it’s everything you’d want in a toffee – it’s sweet, it’s crunchy and it’s decadent. Although a laborious task, making the toffee is a fun group activity and so worth the time and effort in the end. It makes for a great gift, too!
If you’re still searching for something sweet to give your loved one on Valentine’s Day, I’ve got just the treat for you. These Snickers blondies are sure to win him or her over–especially when vanilla bean ice cream is added to the picture!
I bet if I didn’t tell you these cookies were vegan, you’d have no idea! The flavor is almost identical to regular chocolate chip cookies and the texture is perfect–chewy and slightly crispy.
Those of you who have followed my blog for a few years already know I’m a weirdo who doesn’t like chocolate. So, you could probably guess that I didn’t take that bite out of the brownie–thanks, mom! Although I didn’t taste these delectable treats, they received rave reviews from everyone that tried one. Considering these are called buckeye brownies, I had to take the opportunity to use an Ohio State backdrop. Go Bucks!!
Hey, I made something with chocolate! This is a big step for me because well, I’m that weirdo who doesn’t like chocolate. Anyways, I made these cupcakes for my boss’ Christmas party and they were a huge hit. My co-worker said they tasted like peppermint bark in cupcake form.
These little guys are perfect to bring to any upcoming holiday party. :)
In addition to the chocolate peppermint bark cookies I made (here) for my holiday treat bags, my mom and I made English toffee. My mom received this fabulous recipe from our neighbor’s friend a couple of years ago and we’ve used it ever since.
One thing we’ve both learned about making toffee is that in no way is it a one man job. Since the butter and sugar mixture requires constant attention with the spatula/whisk during the time it takes to thicken, someone’s arm is bound to get tired. My mom and I switched off every five minutes or so stirring the mixture. The process takes about 20 minutes.
Although a tedious and laborious task, indulging in a piece of the crunchy and decadent toffee makes the work well worth it in the end.
Since Christmas is fast approaching, I wanted to get a head start on some holiday baking. I’d been itching to bake something with peppermint, so I scoured the Internet for unique ideas. I found a Bon Appetit recipe for chocolate peppermint bark cookies with a shortbread crust. The cookies looked incredible, so I decided to make these holiday treats.
The recipe called for a candy cane topping, but I chose to use Hershey’s candy cane kisses instead, since I already had a bag at home. Although the crunchy texture of the candy cane pieces would have offered another dimension to the semi-soft cookies, I thought the candy cane kisses worked even better, as they kept the texture consistent.
I am certainly going to make and include these peppermint bark cookies in holiday treat bags for friends and co-workers. My brother, who absolutely loved these cookies, already requested I make them again for him to bring to work.
I recommend refrigerating these cookies even after the chocolate hardens, to prevent melting. Remove the cookies from the fridge 5 to 10 minutes before serving.
More holiday baking and cooking to come!