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Posts Tagged ‘toffee’

I am very easily persuaded when it comes to baking. Last Sunday Brandon suggested that I bake cookies or brownies for dessert and I immediately agreed that it was a fabulous idea. I started flipping through cookbooks to find a new recipe that I could blog about and I’m here to say that I found a winner.

I love the Southern Living Cookbook. It’s one of those cookbooks that never fails me…I can always find something delicious to make from it. The second I saw these white chocolate brownies, I knew that I’d found my dessert.

Brownies are a staple in our dessert rotation but always in the traditional chocolate form. I loved the idea of having a white chocolate base. Brandon had the genius idea of adding toffee. The results were perfect – the white chocolate was the star and the toffee added the perfect compliment. I loved the slight saltiness that the toffee provided.

Top with ice cream and chocolate sauce for extra deliciousness!

White Chocolate Toffee Brownies
(Recipe adapted from The Ultimate Southern Living Cookbook)

Ingredients:

1/3 cup unsalted butter
8 ounces white chocolate, chopped and divided
2 large eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup toffee

Directions:

Preheat oven to 350 degrees and grease and 8 x 8 pan.

Melt butter in a small saucepan over low heat. Add 4 ounces of white chocolate and remove from heat. Do not stir the butter and chocolate. Allow chocolate to slowly melt.

Beat eggs at medium speed with an electric mixer until thick and pale, about 1-2 minutes. Slowly add the sugar, beating well.

In a separate bowl, whisk together flour, baking powder and salt. Gradually add to egg mixer, mixing until just blended. Stir in white chocolate and vanilla. Fold in remaining chopped white chocolate and toffee.

Pour mixture into prepared pan and bake for 30-35 minutes.

Yield: 2 dozen squares

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mudpie

We had friends over for dinner Friday night and I wanted to make an easy dessert. Ice cream pie seemed like the perfect thing now that we’re having days with temperatures in the 80′s. This Mississippi Mud Pie did not disappoint. It was great! The recipe was recommended to me from Annie’s Eats.

The only change I would make next time would be to make extra crust. I didn’t have enough to go up the sides of my pie pan. I used a 9-inch pie pan. I’m reflecting that change in my recipe below. Otherwise, everything was perfect. The homemade chocolate mixture is sinfully delicious (I was definitely sampling the leftover chocolate sauce at 7 a.m. Friday morning when I was making the pie!)  and I think the toffee chips make this pie.

Mississippi Mud Pie
(Recipe source Annie’s Eats, originally from Williams-Sonoma)

Ingredients:

FOR THE COOKIE CRUST
2 cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar

FOR THE CHOCOLATE SAUCE
1 cup semisweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
2 tablespoons light corn syrup
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

FOR THE PIE
1/2 cup toffee bits
1 quart coffee ice cream, softened

Directions:

FOR THE COOKIE CRUST
Preheat oven to 350 degrees.

Mix together cookie crumbs, butter and sugar until crumbs are well moistened. Press mixture into a 9-inch pie pan. Firmly pack in crumbs and work up the sides of the pan.

Bake for 5-10 minutes (depending on desired crust firmness). Note that the crust will firm up more as it cools.

FOR THE CHOCOLATE SAUCE
In a double boiler, combine the chocolate chips, butter, cream and corn syrup. Heat over low heat, stirring often, until chocolate is melted. If you do not have a double broiler, you can use a small metal bowl over a small saucepan of simmering water. Bowl should not be touching the water.

Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in microwave in 30-second intervals at 50 percent power. Stir mixture well after each 30 second interval. Do not overcook! Chocolate can burn quickly in microwave.

Add powdered sugar and vanilla to the chocolate mixture and whisk together. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust and sprinkle half of the toffee bits over the chocolate. Refrigerate until chilled and set, about 1 hour.

TO ASSEMBLE THE PIE
In a large bowl, using an electric mixer, beat the softened ice cream on medium speed until it is spreadable but not runny. Immediately spread in pie shell and freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the microwave at 50 percent power in 30-second intervals, until it is spreadable but not hot. Use a spatula to spread it over the ice cream. Sprinkle with remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily.ream

Yield: One 9-inch pie; 8 servings

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