Toffee

Homemade toffee is not difficult to make.  You just need a candy thermometer (or a glass of ice water and a working knowledge of how to do the water test) and some time devoted to the toffee.  Interruptions are your biggest problem.  It can scorch very easily. 

This is a recipe I’ve adapted from the Better Homes and Gardens New Cook Book.  I have made it for years at Christmastime and once in awhile I’ll make it for a special occasion.

1 cup nuts chopped and toasted (walnuts are my favorite for this)

1 cup salted butter (no substitutes)

1 cup sugar

1 tablespoon light corn syrup (I often use pancake syrup because I don’t usually have corn syrup on hand)

3 tablespoons water

1 cup milk chocolate chips or pieces

Place a piece of foil on a large cookie sheet

In a 2-quart pan, melt butter over medium heat.  Add sugar, syrup and water.  Cook over medium heat, stirring often.  Once it starts boiling, stir almost constantly (or constantly).  Cook to the soft crack stage, which is 290 degrees.   I strongly suggest water testing and taste the piece you tested so you know it’s not too sticky.  It should crunch, not stick.  This takes about 15 minutes and it happens quickly towards the end so watch it carefully after 280 degrees.  Remove from heat and remove thermometer. 

Stir in half of the nuts and pour mixture over the foil and spread somewhat.  Place the chocolate over the hot toffee and let sit for a couple of minutes, until melted.  Using the back of a spoon or a knife, spread chocolate over toffee.  Sprinkle with the rest of the nuts, pressing down lightly.  Allow to cool (I like to refrigerate it after it cools a good bit so it will break into pieces easily). 

When cooled completely, break into desired pieces.  Store in an air tight container.  Makes about 1 ½ pounds of candy.  Can be made ahead and frozen.

This is how it looks when it's done, after the cold water test.

Hot toffee with chocolate chips sprinkled on it. 
Put the chips on quickly after you pour the toffee so
the chocolate will stick to the toffee.

The finished product!

Lady Brownies (plus Cream Cheese Brownie Recipe)

These are adapted from a Paula Deen recipe. It's my favorite brownie recipe! It's super easy and makes a 9x13 pan FULL! It uses cocoa (which I have on hand) and not chocolate (which I never seem to have). Also, it uses oil instead of butter. Now I realize they're not "healthy" but it makes me feel a teeny tiny bit better that I'm using canola oil instead of butter. LOL Also, you don't have to pull your mixer out--just stir and go!

2 cups sugar
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons cocoa

Stir together in a mixing bowl.

4 eggs
1 cup oil (I use canola)
1 teaspoon vanilla

Stir into dry mixture. You can mix the wet ingredients together in a separate bowl but you don't have to. Just be sure to mix the ingredients really well.

Optional:

Add 1 cup chopped nuts

Pour into greased 9x13 pan. Bake in preheated 325 degree oven. Bake for 25-35 minutes. 25 minutes for very fudgy brownies; 35 for more cake-like brownies. The center will be a little "jiggly" when done.

Note: Use self-rising flour instead of the flour, baking powder, and salt.

Cream Cheese Brownies:

1 stick butter, softened
8 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tablespoon flour

Beat together the butter and cream cheese. Add sugar, eggs and flour. Beat until well blended. Pour over brownie mixture in pan. Use a butte knife to swirl into the brownie mixture. Bake as described above.

I admit I haven't made the cream cheese part but I have a friend that has and she said they're really yummy.