Peppermint Toffee

 

This "Peppermint Toffee" is the perfect treat for Christmas time. If you are like me and you wait all year for November when they start to stock the stores with all the Peppermint Bark then this recipe is ideal for you. The added bonus of this recipe is that even the most inexperienced baker can make this recipe in under 30 minutes. Honestly, I could go on and on about how wonderful this recipe is but let's just get down to it so you can try it for yourself! 

Peppermint Toffee:

Ingredients:

2 sleeves of Graham Crackers

1 cup (2 sticks) unsalted butter

1 cup of Light Brown Sugar

1 package (2 cups) white chocolate chips

6 candy canes, crushed (about 1/2 cup)

Directions:

1. Preheat oven to 375F.

2. Line a 15x10x1 inch baking sheet with tin foil and lightly grease with cooking spray.

3. Line the baking sheet with Graham crackers until it is completely covered and set aside.

4.  In a small saucepan over medium-high heat, melt butter. Add in light brown sugar and bring to a rolling boil, remove from heat. 

5. Pour over Graham crackers. Place in 375F preheated oven to bake for about 10 minutes or until the crackers are browned and caramelized.

6. Melt white chocolate chips in the microwave until smooth. 

7. Remove Toffee from the oven and allow to cool for 1 minute. Pour melted white chocolate on top and spread evenly with a spatula. 

8. Immediately sprinkle with the crushed candy canes.

9. Allow the chocolate to set. 

10. Store in an airtight container for up to 1 - 1 1/2 weeks.

 

Lots of Love,  Natalie  

 

 

Salted Caramel Chocolate Chip Cookies

Jay and I were craving Chocolate Chip Cookies one night but decided we wanted something a little more than just chocolate chips. I found the recipe for these on Pinterest by blogger Grandbaby Cakes . These were very easy to make while also tasting amazing with the little added bonus of getting to eat a few chewy caramels while unwrapping them! I would highly recommend these for anyone with a sweet tooth or anyone just wanting chocolate chip cookies with a twist. You know you are dying to try them now so go ahead and give the recipe below a try! Happy baking! 

Salted Caramel Chocolate Chip Cookies:

Ingredients: 

2½ cups all-purpose flour

2 teaspoons cornstarch

¾ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup unsalted butter, softened to room temperature

½ cup granulated sugar

1½ cups packed brown sugar

1 large egg plus 2 egg yolks at room temperature

1 tablespoon pure vanilla extract

2 cups semi-sweet chocolate chips

Individual wrapped caramels

Sea Salt

Instructions:

1. Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.

2. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.

3. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.

4. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.

5. Place dough in the refrigerator for at least 1 hour. Two hours is even better.

6. Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. 

7. Roll into one larger ball of dough and place on parchment paper lined cookie sheet at least 1½ inches apart.

8. Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer.

9. Sprinkle with sea salt and serve.

Lots of Love, Natalie

Happy New Year 2016!

I am so sorry I disappeared towards the end of last year. Nursing school got very busy with classes, tests, labs, and 12 hour clinicals. I am happy to have had a long Christmas break and plan to try to get back to more of a regular schedule with blogging again. Most of these first few posts will be glimpses into vacations I took in December. I hope you all had a wonderful holiday season and a Happy New Year! See you tomorrow with a cookie recipe! 

Lots of Love,  Natalie