Saltine Toffee

I forgot how good this stuff is.  In high school, each year at the beginning of Hanukkah, my friends and I used to get together and make it on top of matzo, and everyone in the class would be begging for "just a little piece" all week long.  Thank you Melissa for introducing me to this simple and delicious candy!

When I was back in Eugene for a few days this summer, my mom decided to make it for Krissy's Going away (to College) party.  It was a hit.  Only she makes it with Saltine crackers, which add just the perfect amount of saltiness to each bite.  And I was so excited that mom had left a good amount at home in the fridge, however, I had gotten excited too soon.  Mom, being the generous person that she is, had my sister and I deliver it to my cousins' house so that they could enjoy it instead.  Sigh.  But that's what sweets are for, sharing.  So I've decided to make a batch myself, and I'm sure there will be plenty of friends to share with :)

This recipe is all over the internet, but here it is once again:

Ingredients
A bag and a half salted saltine crackers (about 40 crackers)
1 cup butter
1 cup brown sugar
2 cups semi sweet chocolate chips
cup chopped nuts (I used slivered almonds)

Procedure
Preheat your oven to 400 degrees.  Line a large jelly roll pan with aluminum foil and spray with non-stick cooking spray (I forgot to spray mine, but it turned out okay).  Lay the saltine crackers evenly on the pan, squeezing in as many as possible.

In a small saucepan, melt the butter and brown sugar over medium heat.  After the butter has completely melted, continue stirring until the mixture begins to boil around the edges.  Let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.  I had to spread the toffee over the crackers, so that the whole pan was evenly covered.

 my small sauce pan was just barely big enough

Bake in the preheated oven for 5-6 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (I turn off the oven after taking out the toffee, but return the toffee to the warm oven after sprinkling the chocolate chips over it.  One minute in the hot oven melts the chocolate just enough that it's easy to spread).

 after 5-6 minutes in the oven, it should be all bubbly

Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.

To store, keep toffee in an air-tight container for 1-2 weeks (in the fridge if your house is warm, like mine) or in the freezer for a couple of months (if you can make it last that long).

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Salted Caramel Bars

It feels good to be back in Eugene.  I was welcomed by the rain, a true Eugenian welcome.  Rain and my parents new kitchen.  Mom and Jamie were still on their way home from their beach volleyball tournament in Seaside, and Dad said that we're on host/hostess duty for church the next day.  So I set right to work making some deliciousness.  As probably everyone who knows me knows, I love any excuse to make dessert, and I'll jump at any chance to spend a few hours baking.

The church I grew up in has always provided a nice spread of finger-food after each service.  Sometimes it's a little excessive, and probably intimidates people from volunteering to join the host/hostess volunteer list.  But regardless of how lavish or decadent or tasty the snacks, there is something beautiful about watching everyone linger after the service is over, enjoying each others company over a cup of coffee and a salted caramel bar.  A simple little bite to excite the palate provides for nearly an hour of fellowship, and brings a family atmosphere to the congregation.

As sad as it sometimes makes me to visit VCC, because so much of my (church) family no longer goes there, I will never stop visiting, because those who are left make me feel like I've come home, every time.  And somehow, Garry McCready knows exactly what songs to play, as if he is personally welcoming me back.  Come thou fount of every blessing, tune my heart to sing thy grace.   How deep the father's love for us, how vast beyond all measure.  Those songs will stay in my head all day long. :)

Ingredients
for the shortbread
6 oz unsalted butter, chilled
1 3/4 cup flour
pinch of salt
1/3 cup brown sugar, packed

for the caramel
5 1/2 oz unsalted butter
1 can (396 g) sweetened condensed milk 
1/3 cup brown sugar, packed
1/4 cup sugar
1 tsp sea salt

for the topping
6 oz dark or semisweet chocolate
coarse sea salt

Procedure
Preheat the oven to 325 degrees.  Using parchment paper, line the a 8"x8" baking dish.  In a medium bowl, mix together the flour, salt and sugar for the shortbread.  Using your a pastry cutter, cut in the butter until the mixture begins to come together, and looks moist.  Press the dough into the bottom of the lined baking dish, and pierce with a fork.  Bake for about 35 minutes, or until just barely golden brown.  Set aside to cool.  While cooling, begin the caramel...
In a medium sauce pan, melt the butter over medium-low heat.  Once melted, add the sweetened condensed milk, sugars, and salt.  Turn the heat up to medium, and stir.  When the sugars have dissolved, turn the heat to medium-high, and stir constantly.  When the caramel reaches a boil, turn the heat to low, and continue stirring for 10 minutes.  This step is important.  If the caramel isn't cooked long enough, it won't set well, and your bars will be a gooey mess!  After ten minutes, pour the caramel over the shortbread, and spread it evenly, so that it reaches all the corners.  Let cool completely at room temperature (if you're in a rush, it probably wouldn't hurt to throw them in the fridge).
For the chocolate layer, simply melt the chocolate in a double boiler (in a metal mixing bowl over a pan of simmering water), or in a microwave proof bowl for 30 second increments, until smooth.  I was working with poor quality chocolate, so I had to add a bit of butter to get the chocolate nice and smooth.  But it meant the chocolate didn't harden like it should have.  So I recommend using a good quality chocolate.  Spread the chocolate over the caramel, and sprinkle with coarse sea salt!
Cool at room temperature, then cut into squares using a large knife.  It helps to run the blade under very hot water, and to clean the blade often between slices.  This makes for prettier bars!

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Ice Cream Sandwiches

My sisters are coming to visit!!!  First time either of them will get to see our house here in Southern California, and I'm so excited.  Besides the two days we got to see each other over spring break for Goong Goong's funeral, we haven't seen each other since Christmas, 2011.  That is sad.  So in honor of sisterly love, we all thought it was high time for a sister get-together vacation!  Thank you Mom for helping us all get together - we'll miss you :)

Both Carina and Jamie have their birthday in late July.  Carina's was just last Sunday, and Jamie's is this coming Saturday.  It will be so fun to get to celebrate together!  We'll have all the friends over, so everyone can meet - I love watching my different worlds collide :)  And I thought for a treat at the party, it would be fun to have little ice cream sandwiches!  Why little?  Well I guess I've kinda just in the mindset of small finger food, and it sounded like fun.

I found a recipe for the "classic" ice cream sandwich on one of my favorite food blogs: smitten kitchen.

Ingredients
2 2/3 cup  all-purpose flour
2/3 cup plus 1/4 cup extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cup unsalted butter, softened
1 cup granulated sugar
3/4 tsp salt
2 large egg yolks
1 Tbs vanilla extract (I ran out, so I used a tsp of ground vanilla bean)
1/2 gallon of your favorite ice cream (I used vanilla bean and coffee)

Procedure
Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift together the flour and cocoa and set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again.
 

Add the flour mixture a little at a time then mix until combined.

 
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I didn't have this problem, but if you do, smitten kitchen recommend 30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into rectangles.  You can make them whatever size you desire, just try and make them uniform!  Go ahead and re-roll the scraps.

 
Use an offset spatula to transfer the rectangles to the prepared baking sheets; you’ll only need an inch space between them. Poke the cookies with holes using the blunt end of a skewer, or at smitten kitchen advised, "use the tip of a thermometer (totally brilliant tip from Amy, by the way; it made far better indentations than skewers that I usually use for docking) to poke the cookies with holes (Amy recommends 14 holes but I used this as my guide and made more)."

Bake the cookies for about 18 minutes, or until they stay relatively firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.

Meanwhile, line the bottom of a jellyroll pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour.

Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into rectangles.  I used a spatula to transfer the ice cream onto the cookies.  Alternatively, you can use kitchen shears to go right through the ice cream and the paper underneath, then flipped each piece of ice cream onto a cookie, peeled off the paper, and finished sandwiching the rectangle of ice cream with a second cookie.

When the ice cream begins to get too soft to handle, simply pop it back in the freezer until firm.  I had a try sitting in the freezer, and immediately transfered the sandwiches to the tray as soon as each one was assembled.   Wrap each ice cream sanwich in plastic wrap.  If your ice cream is too soft, they will continue to lose their shape unless you wrap them in plastic wrap right away. I however, didn't want to individually wrap so many mini ice cream sandwiches, so I just made to to work quickly, and refreeze the ice cream when necessary, so as not to deal with soft soupy ice cream.  Either way, when you're finished, wrap everything up well, so it doesn't take on the freezer flavors and smells.  Freeze until just before serving.

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Chewy Ginger Oatmeal Raisin Cookies

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup butter
1/3 plus 2 tbs brown sugar
1/4 cup sugar
3 Tbs finely chopped candied ginger
1 tsp cinnamon
1/4 tsp salt
1 tsp chili pepper
1 egg
2 tsp milk
1 tsp vanilla
1 cup old fashion rolled oats
3/4 cup golden raisins

Procedure
Preheat oven to 350 degrees. In a small bowl combine flour, baking power, baking soda, cinnamon, salt, and chili powder. In a separate bowl combine butter, sugars, and ginger and cream together until light and fluffy. Add egg, milk and vanilla. Mix well. Add the dry ingredients in two batches mixing in between. Fold in oatmeal and raisins. Spoon onto greased or lined baking sheet and top with more candied ginger if desired. Bake for 13ish minutes.

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Recipe from here.

Basic Meringue Cookies

Ingredients

2 egg whites

1/2 cup (8 Tbs) powdered sugar

flavors, optional (we used 2 tsp coffee crystals for half of the batch, and 1 Tbs cocoa powder with a dash of cinnamon for the other half)

Procedure

Preheat oven to 375 degrees. In a clean, dry mixing bowl, beat egg whites until stiff peaks form. Add powdered sugar one tablespoon at time, whipping between each addition until well combined. Mixture should be thick and shiny. Add any desired flavors, and whip to combine. Spoon mixture into a piping bag or ziplock with a small corner snipped off. Squeeze meringue into bite-size dollops onto a parchment covered baking sheet. Bake for 20-25 minutes, then crack open the oven door, and let meringue cool in the oven.

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a Baking: A Commonsense Guide recipe.

Healthful Cookie Drops

Ingredients
2 large bananas, mashed
1 Tbs honey
1/4 cup olive oil
2 cups oats
2/3 cup almond meal
1/3 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a large mixing bowl combine bananas, honey, and oil. Mix well. Add dry ingredients. Mix. Fold in chocolate chips. Spoon out onto lined cookie sheet. Bake for 14-17 minutes.

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Adapted from here.

Cornmeal Lime Cookies with Rich Hot Cocoa

Ingredients
1/2 cup butter
2/3 cup white sugar plus 3 Tbs
1 egg
zest of 1-2 limes
juice of one lime
3/4 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour

Procedure
Preheat oven to 375 degrees. Beat butter, 2/3 cup sugar, and egg together. Add everything else but the 3 Tbs sugar. Mix well. Drop scoops of batter unto a lined or greased cookie sheet. Use the bottom of a glass or measuring cup to flatter the each batter scoop into a flat disk. Dip the glass or measuring cup in the 3 Tbs of sugar before and after pressing down each cookie. Bake for 10-12 minutes. Serve with hot cocoa (trust me; I know ti sounds strange, lime and chocolate, but it's absolutely scrumptious).

For a rich hot cocoa, mix 1 cup milk, 3 oz semi-sweet or bitter-sweet chocolate, 2 Tbs honey, 1 tsp cinnamon, and 1/2 tsp allspice in a saucepan over medium heat for 5-10 min or until all ingredients have combined and cocoa has reached desired temperature.


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Note: some allrecipe influence

Mini Chocolate Cookies

Ingredients
5 oz semisweet chocolate
1/2 cup flour
1/2 cup rye flour
1/2 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1/2 cup walnuts, finely chopped
1/2 cup butter
1 cup brown sugar
1 Tbs molasses
1 egg
1 1/2 tsp vanilla

Procedure
Preheat oven to 350 degrees. Chop walnuts and chocolate as fine as possible. Combine with rest of dry ingredients in a medium mixxing bowl. In a a separeate bowl cream butter and brown sugar. Add molasses and egg. Mix well. Add vanilla; mix well. Mix in dry ingredients by hand. Dallop dough onto greased or lined cookie sheet and bake for 7-12 minutes.

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Recipe from 101cookbooks.

Chocolate Walnut Cookies

Ingredients
1 1/2 cups flour
1/4 cup whole wheat flour
1/4 cups unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbs vanilla
2 eggs
1 1/2 cups chocolate chips
1 cup walnuts

Procedure
Preheat oven to 325 degrees. Cream together sugars and butter; add eggs and vanilla. Mix well. Add dry ingredients. Mix until combined. Add chocolate chips and walnuts and mix until just combined. Dollop onto greased baking sheet and bake for 10 minutes.


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Chocolate Covered Coconut Macaroons

Ingredients
14 oz package sweetened shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 large eggs)
1 ½ tsp vanilla
¼ tsp almond extract
8 ounces semisweet chocolate chips
¾ cup cream

Procedure
In a large saucepan, combine shredded coconut, sugar, and egg whites. Stir until well combined. Cook over medium-low heat, stirring regularly, about 12-15 minutes, until the mixture no longer looks creamy, but is pasty and sticky. Do not cook until dry. Remove from heat. Mix in vanilla and almond extract. Spread mixture onto large baking sheet lined with waxed paper. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees. Grease baking sheet, and scoop coconut onto baking sheet using a ¼-cup measuring cup. Pack the coconut mixture into domes, you should have about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Place chocolate chips in a medium bowl. Heat cream in a small saucepan until very hot but not boiling. Remove from heat, and pour cream over chocolate. Whisk chocolate and cream until smooth and chocolate is thoroughly melted. Set cooling rack holding cookies over baking sheet and spoon glaze over macaroons, covering them almost completely and allowing chocolate to drip down the sides. Leftover glaze can be refrigerated. Refrigerate macaroons until glaze sets, at least 2 hours. Transfer to an airtight container, and refrigerate or freeze.

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basically verbatim from an Orangette recipe.

Healthful Chocolate Oatmeal Raisin Cookies

Ingredients
2 eggs, lightly beaten
6 Tbs agave nectar
2 Tbs honey
4 Tbs vegetable oil
2 tsp vanilla
1 cup whole wheat flour
2 Tbs ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup oats
1 cup raisins
chocolate chips (optional)


Procedure
Preheat oven to 375 degrees. In a mixing bowl, combine eggs, agave nectar, honey, oil, vanilla, flour, flaxseed, baking soda, baking powder, salt and cinnamon. Stir. Add oats, raisins, and optional chocolate chips. Mix until combined.
Dollop onto greased baking sheet. Bake for 9-12 minutes.

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Adapted from a recipegirl recipe.

Iced Applesauce Oatmeal Pistachio Cookies

Ingredients

4 Tbs butter

1 cup brown sugar

1 egg
1/2 cup applesauce

1 1/2 cups

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 cup raisins

1 cup deshelled pistachios

1 cup powdered sugar

1 Tbs maple syrup

1/2 Tbs vanilla

1 Tbs water

Procedure

Preheat oven to 350 degrees F. Cream together butter and sugar. Add egg and apple sauce. Stir well. Mix in oats, flour, baking powder, baking soda, and salt. Mix in raisins and pistachios. Dollop unto greased baking sheet and bake for 9-12 minutes. Transfer to wire rack or paper towel to cool. In a small mixing bowl combine powdered sugar, maple syrup, vanilla and water. Whisk lightly until smooth. Drizzle across tops of cookies.

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Inspired by a Martha Stewart recipe

Kayls

Ingredients

2/3 cups sweetened flaked coconut

1 cup chocolate chips

2/3 cups walnuts, chopped

1/3 cup almonds, chopped

1 cup cut dried fruit

1 1/3 cups flour

1/3 cups rye flour

1 tsp baking powder

3/4 tsp salt

4 Tbs margarine

4 Tbs apple sauce

1 Tbs peanut butter

1 cup brown sugar

2 Tbs milled or ground flax seeds

2 Tbs boiling water

1 tsp vanilla

Procedure

Preheat oven to 350 degrees.  Cream margarine, apple sauce, peanut butter, and brown sugar together in large mixing bowl.  In a separate small bowl combine flax, water, and vanilla.  Let sit for one minute with light stirring.  Add to margarine mixture.  Add flours, baking powder, and salt (As long as you have 1 2/3 cups flours you can use any combination of white, whole wheat, and rye).  Mix well.  Add coconut, chocolate chips, nuts, and dried fruit (we used 2 parts prunes to one part raisins in this batch--feel free to leave out the chocolate or substitute it for more dried fruit for a vegan option).  Stir together.  Drop onto greased baking sheet.  Bake for 10-12 minutes.  Let cool on baking sheet for a couple of minutes before transferring to drying rack.

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Heavily adapted from a Martha Stewart recipe.

Vegan Dias Cookies

Ingredients
1 1/4 cup brown sugar
1 tsp flax seed

3 Tsp water

1 Tbs banana
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts

Procedure

Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

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Adapted from a Dias Family Recipe.

Chocolate Sugar Cookies

Ingredients

1 1/2 cups flour

1/2 cup plus 2 Tbs cocoa powder

1/4 tsp salt

1 tsp cinnamon

3/4 cup room temperature butter

1 1/2 cups powdered sugar

1 egg

1 tsp vanilla

sprinkles

Procedure

Beat butter and sugar together in a large mixing bowl until pale and fluffy. Add eggs and vanilla. Mix. Stir in flour, cocoa powder, salt, and cinnamon. Roll dough out to 1/8th - 1/4th inch think in between to sheets of plastic wrap. Lay wrapped dough on baking sheet and place baking sheet in freezer for 20-30 minutes. Remove dough from freezer. Remove plastic wrap. Use cookies cutters to make shapes in the dough and place on greased cookie sheet. Decorate with sprinkles. Bake for 9-11 minutes. Let cool before eating.

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Adapted from a Martha Stewart recipe.

Rosemary Cornmeal Cookies

Ingredients

1 3/4 cups flour

1 cup cornmeal

1 tsp baking soda

1/2 tsp salt

1 cup room temperature butter

1 1/4 cups sugar

2 eggs

3/4 cup dried berries

2 Tbs fresh finely chopped rosemary

Procedure

Preheat oven to 350 degrees. Beat butter and sugar together until pale and fluffy, about three minutes. Add in eggs one at a time, mixing in between. Add flour, cornmeal, baking soda, and salt. Mix until just combined. Add in dried berries and rosemary. Mix sparingly. Spoon out dough onto greased baking sheet. Bake for 10-12 minutes.

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Adapted from a Martha Stewart recipe.

Oatmeal Raisin Cookies

Ingredients
2 cups rolled oats
1/3 cup flaked coconut
2/3 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup flour
1 cup walnuts, coarsely chopped
1 cup raisins
1 cup chocolate chips

Preheat oven to 350 degrees.

Make oat flour by blending oats 1/2 cup at a time in food processor, until powder. Blend coconut in a similar fashion. Set aside. In a large mixing bowl, beat butter with sugars and baking soda. Blend in eggs and vanilla. Beat in oat flour, coconut, and flour. Stir in raisins, walnuts, and chocolate.

On a greased cookie sheet, form 1/4 cup lumps of dough, 6 per sheet. Bake 13 to 15 minutes or until edges are golden brown.

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Adapted from a Better Homes and Gardens recipe.

Almond Raisin Spice Cookies

Ingredients
3/4 cup butter
3/4 cup sugar
1 egg
2 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground cardamom
2/3 cup almonds, chopped
1/2 cup raisins
raisins to garnish

Preheat oven to 350 degrees.

Beat butter and sugar. Beat in egg. Combine remaining ingredients, then add to butter mixture. Form into small balls on greased cookie sheet. Compress slightly, and garnish with extra raisins.

Bake for 10-12 minutes.

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Adapted from a Sju Sorters Kakor recipe.

Chocolate Peanut Butter Cookies

Ingredients For Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanut butter


Ingredients for Filling
3/4 cup powdered sugar
1/2 cup peanut butter
~2 tbs sugar


Filling:
Beat together powdered sugar, and peanut butter. Shape approximately 32 balls with hands. Set aside. Place sugar in a small bowl and set aside.

Cookies:
Preheat oven to 350 degrees. Mix together butter, sugars, and peanut butter until smooth. In a separate bowl stir together flour, cocoa, and baking soda. Add dry ingredients to wet ingredients. If you are not using a electric mixer the last cup or so of the flour mixture may have to be kneaded in by hand. Shape dough into approximately 32 balls. To form cookies take one ball of dough, make an indent in its center with your thumb and press a filling ball into the indent. Wrap the dough completely around the filling, and smooth out by rolling between your palms. Dip the round cookie in the bowl of sugar and place on greased cookie sheet. Repeat with remaining dough. Use the bottom of a glass to press down each cookie to about 1/2 an inch high. Bake for about eight minutes or until cookies set.

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Adapted from a Better Home's and Garden recipe