Toffee Cookies

This recipe is uses the same base I used for the Caramel & Chocolate Chip Cookies, it is my new favorite cookie base. I just added in the toffee bits. The original recipe is from allrecipes.com

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 bag Heath Toffee Pieces
  

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the toffee pieces by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Sticky Toffee Pudding

This was my first time making this English dessert, Arek had been wanting it for a while so I got to it! It's very easy to make but very rich! We omitted the whipped cream from the top, just because it looked so rich already!




1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla

TOFFEE SAUCE:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Butterfinger & Butterscotch Chip Cookies

1 cup butter
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
1 egg
1/4 cup milk
4 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
6 Butterfinger candy bars
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees F.

Cream together butter and sugar and beat in egg, vanilla and milk.

Add flour, baking soda, and salt.

Chop up the butterfinger bars and add to the mixture with the butterscotch chips.

Use a cookie scoop to scoop cookies onto greased baking sheets. Bake for about 12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.

Makes about 4 dozen cookies

Toblerone & Honey Cookies

This recipe is my own invention.

Ingredients

2 cups butter, softened
1 1/3 cups brown sugar
2/3 cup white sugar
2 eggs
1 egg yolk
1/3 cup honey
1 1/2 tbsp vanilla extract
2 2/3 cups flour
3/4 tsp baking soda
3/4 tsp salt
3 toblerone bars, chopped up


Cream the butter and sugar together until light and fluffy. Beat in the eggs and egg yolk and add the honey until smooth. Add the vanilla extract, then blend in the dry ingredients. Add the toblerone. Refrigerate overnight. Bake at 350 degrees for approximately 10 minutes until slightly browned around the edges.