English Toffee Chunks

English Toffee Chunks

There already exists on this site a fine recipe for English toffee. Lately, though, I've had this itch to make a more bite-sized (maybe two-bite sized) version of this holiday favorite. I wanted to make a more manageable size, and I also wanted to use a method of coating the pieces in chocolate that was not as labor-intensive as my usual.

I actually figure out a better way to coat larger pieces, but smaller pieces are cuter and easier to eat. So I cut this batch up into various small sizes, and the results are what you see here: delicious, buttery sweet, crunchy, nutty, flavorful deliciousness. I have to say, I'm pretty proud of myself. 😁

Who knows what this year will bring, but I do plan to make these again for next Christmas, and maybe then I will remember to document the process to update this post. Until then, email me with questions if you have any.

Enjoy!


English Toffee Chunks

Ingredients

• 1 cup coarsely chopped roasted almonds 
• 1 1/2 cups finely chopped roasted almonds
• 3/4 cup packed C & H Light Brown Sugar 
• 3/4 cups  C & H white sugar
• 1 cup butter
• 9 to 12 ounces chocolate*, melted and tempered (I like to use Dove Milk Chocolate)

Instructions
1. Line a rectangular Pyrex/glass pan (9x13) with parchment paper (Do not use a metal pan for this). Spread coarse nuts in bottom of pan. Set aside.
2. In a heavy saucepan heat butter and sugar to boiling over medium heat, stirring constantly. Boil over medium heat until it reaches 300° on a candy thermometer. At that point immediately pour and spread over the nuts. Allow to cool 5-6 minutes.
3. While the toffee is still relatively soft, but not liquid, lift the toffee out of the pan using the parchment paper and place on a cutting surface. (For me, my warm glass top stove worked well because it kept the toffee a little warm, preventing it from solidifying before I'd cut it up.)

4. Using a sharp knife or a pizza cutter, cut the toffee into small pieces, like 1 cm x 2 cm. Toffee may not completely separate, but that's okay; you can break it apart later. When toffee is cool and firm, gently break the pieces apart and move to a pan lined with paper towels to absorb any excess butter.
5. Set aside 1 to 2 ounces of the chocolate, and then over a double boiler set on medium heat (don't boil the water), melt chocolate until it is 2/3 melted. Remove from heat and stir until completely melted. Add a little of the reserved chocolate and stir until melted. Repeat until all chocolate is gone or the additional chocolate does not melt within about 3-4 minutes of stirring. 
6. Place finely chopped nuts in a dish or pan that has some depth and will allow you to toss the toffee nuggets easily.  (I used a deeper Pyrex pan that I think is 7" x 11".) Line a half-sheet pan with parchment and set aside.

7. (This is where it could get tricky.) Place 3/4 of the  the toffee chunks into the chocolate and stir to coat. Then using a fork, or small tongs, move 7 - 8 pieces of the coated toffee into the almond pan. Shake to start coating and then toss the toffee with your hands to finish coating completely with the chopped nuts. Remove coated pieces to the prepared parchment-lined pan to cool and firm up. Repeat with remaining toffee chunks. If the chocolate starts to get too firm (and it will), place bowl over the double boiler again and stir to loosen up the chocolate--usually only 30-60 seconds. Then continue with the coating process. 

8. If you have extra chocolate in the bowl, add any other naked toffee that remains, and follow the coating instructions in step 7. 

9. Allow all pieces to cool and firm up, then place in an airtight container. Divide up into smaller airtight containers and share with family and friends, if desired.

Makes a little over 2 pounds of toffee chunks

*I think 9 ounces will suffice, but to tell the truth, I didn't measure when I did this, and I probably won't make these again until next year. You may end up with some uncoated pieces of toffee. There are worse things to end up with, though, right?

Dove Chocolate unwrapped and ready to be melted and tempered.

Almond Flour Pineapple Upside Down Cupcakes

Almond Flour Pineapple Upside Down Cupcakes

Almond Flour Pineapple Upside Down Cupcakes

Topping Ingredients:

• 5 1/2 tablespoons butter
• 2/3 cup light brown sugar
• 6-7 slices canned pineapple
• 12 maraschino cherries, sliced in half

Cake Ingredients:

• 3 cups blanched almond flour/meal*
• 1/2 cup white sugar 
• 1/2 cup light brown sugar
• 3/4 teaspoon salt
• 3 teaspoons baking powder
• 1/2 cup buttermilk
• 3 tablespoons vegetable oil
• 2 medium eggs or 1 large egg plus 1 egg white
• 2 teaspoon vanilla extract

Optional Caramel Sauce (if the cake isn't sweet enough already):

• 1/2 cup pineapple juice from the can of sliced pineapples
• 3/4 cup brown sugar
• 2 tablespoons butter

Instructions:

• Preheat oven to 400 degrees Fahrenheit.
• Spray two 12-cup muffin pans with non-stick cooking spray
•  Prepare the topping:
• Melt the 5 1/2 tablespoons butter and then stir in the brown sugar. Stir until smooth.
• Evenly distribute the brown sugar/butter mixture into the bottoms of the sprayed muffin pans.
• Cut the pineapple slices into small pieces, about 12 pieces per slice. Arrange 3-4 pieces of pineapple and half of a maraschino cherry on top of the brown sugar/butter mixture in each muffin cup. Set aside.
•  Prepare the cake:
• In a large bowl, combine the almond flour, 1/2 cup brown sugar and 1/2 cup white sugar, salt, & baking powder.
• Whisk together the buttermilk, vegetable oil, eggs, and vanilla.
• Combine the wet with the dry ingredients with a silicone/rubber spatula.
•  Spoon,scoop, or otherwise distribute batter into the muffin cups.
• Place a sheet of foil under each muffin pan in case there is overflow.
• Bake muffins at 400 degrees Fahrenheit for about 16-18 minutes, or until done and browned around the edges.
• While cakes bake, heat the pineapple juice in a small saucepan over medium heat. Once the juice is boiling, add the 1/2 cup brown sugar, stir, and continue to boil over medium-low to medium heat, stirring occasionally, until the mixture reduces a bit thickens. It will be the consistence of a thin caramel sauce. Turn off the heat and add the 2 tablespoons butter and stir to melt and incorporate.
• This is the hard part: once cupcakes are baked, allow to cool just a few minutes. use a sharp, thin knife to loosen the edges of the cupcakes form the sides of the pans.Then place a baking sheet over the top of the pan and carefully flip. Best of luck to you getting them to come out pretty. Let me know if you have a trick I can try.

 Makes about 24 cupcakes

Reality. The pineapple stuck to the bottoms of almost all of the muffin tins.

Almond Flour Chocolate Muffins (Gluten Free)

Almond Flour Chocolate Muffin

Based on my Almond Flour Cinnamon Muffins, these muffins here are chocolatey and satisfying. That's all I have to say right now because I don't feel like going into it. These muffins feed my tummy and my soul.

Almond Flour Chocolate Muffins

Ingredients:

• 2 cups almond flour (made from blanched almonds)
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup buttermilk (preferably room temperature)
• 1 large egg (preferably room temperature)
• 2 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup semisweet chocolate chips

Instructions:

• Preheat oven to 400 degrees Fahrenheit.
• Place cupcake liners into 11 cups of a muffin pan.
• In a medium bowl, mix the almond flour, cocoa powder, sugar, salt, and baking powder with a wire whisk.
• In a small bowl or a measuring cup, mix the buttermilk, egg, oil, and vanilla extract with a fork.
• Thoroughly combine the wet and dry ingredients, and then mix in the chocolate chips, reserving a few to sprinkle on top, if desired.
• Evenly divide the batter into the 11 cups (I used a large cookie scoop) and sprinkle with a few chocolate chips, if desired.
• Bake a 400 degrees for 16-18 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.
• Remove from oven and allow to cool in the pan for about 5 minutes before carefully transferring to a wire rack to finish cooling.
• Store uneaten muffins in an airtight container and eat within 3 days or freeze.

Makes 11 muffins

A little crumbly, but still moist, chocolatey, and delicious.

(Gluten Free) Croq Tele

Buttery, sweet & salty croq tele (gluten free today)

These unassuming little sweet & salty buttery nuggets are addicting. At least they are to me. 

They're just a really great shortbread cookie, and although I already have them here on this blog, today I made them gluten free. 

I had my doubts that they would turn out as delicious as the wheat version, and I was pleasantly surprised. Like I said, sweet, a little salty, and gorgeously buttery--especially if you bake them to the point where the butter in them browns a bit. Mm. So good.

I'm going to have to give some of these away before I eat them all myself.

Croq Tele (TV Snacks)

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup Better Batter Gluten Free All Purpose Flour
• 7 tablespoons cold butter, cut into little cubes

Instructions:

• Preheat oven to 325 degrees Fahrenheit. 
• Line a baking sheet with parchment paper & set aside.
• In a small bowl, mix the almond flour, sugar and salt. 
• In the bowl of standing mixer or a large mixing bowl, mix the gluten free flour and the butter until it is sandy in appearance (see pic below).
• Add the almond flour, sugar, and salt mixture to the butter & flour mixture and mix until completely incorporated and the dough gets a bit clumpy. It will not become a cohesive mass.
• Using a half teaspoon measuring spoon, scoop up a packed level half teaspoon of the mixture. Scrape it out into the palm of your hand and pinch the dough with the fingers of your other hand to create a tight little lump that holds together.
• Place on the baking sheet and continue to form the cookies until the pan is full. Cookies should be placed about 1 to 1 1/2 inches apart.
• Bake at 325 degrees for 16-20 minutes. I like mine browned pretty well, so I bake them closer to the 20 minutes mark.

Makes about 9 to 10 dozen little nuggets

This is what the butter and flour mixture looks like right before you add the other ingredients.

Chewy Oatmeal Raisin Cookies (Gluten Free)

Chewy Oatmeal Raisin Cookies

I remembered these long-forgotten cookies when I was wanting to make a breakfast type cookie yesterday. They're special because they're very moist, soft, and chewy, because the recipe calls for you to puree some of the raisins.
These cookies are super satisfying, perfectly spiced, and have just enough butter to flavor them. Mmm. I'm already making a second batch because the first batch went so quickly.
The original recipe with regular flour can be found here. I made these gluten free because, why not?
If you like your oatmeal cookies crisp at all, this recipe is not for you. These are very soft, very chewy, and go great with a tall glass of cold milk.

Chewy Oatmeal Raisin Cookies (Gluten Free)

      --Adapted from Topsecretrecipes.com

Ingredients

• ½ cup raisins
• 1/3 cup hot water
• 4 tablespoons butter
•  3 tablespoons vegetable shortening
• 1 egg
• 1 ½ cups dark brown sugar (or 1 1/2 cups light brown sugar plus 1 tablespoon molasses)
• 1 ½ teaspoons vanilla
• 1 cup Better Batter Gluten Free All Purpose Flour
• 1 cup almond flour
• 1 ¼ cups rolled oats
• 2 teaspoons baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• ½ cup raisins and/or 1 cup chopped pecans, if desired

Instructions

1. Preheat oven to 275°F. Line baking sheets with parchment paper.

2. Combine ½ cup raisins with hot water in a food processor and blend on high speed for about 1 minute or until very smooth.

3. Combine raisin puree with the vegetable shortening, butter, egg, brown sugar and vanilla in a large mixing bowl. Mix until smooth.

4. In a separate bowl, combine the Better Batter flour and almond flour with the oats, baking soda, cinnamon, and salt.  Pour dry mixture into the wet and mix just until combined.  Stir in the other ½ cup of raisins and/or pecans.

5. Use a large cookie scoop or with a spoon scoop about 3 tablespoons of dough per cookie. Evenly space about 6 cookies per sheet pan.

6. Bake at 275°F for 18-25 minutes or until cookies are set and not doughy on top. Cool on pan for 5 minutes before removing to a cooling rack to finish cooling.  Store in an airtight container.

 

Makes about 3 dozen cookies

Fettuccine Alfredo

I didn't have quite enough fettuccine noodles, so I used some rotini as well.

This delicious and super simple recipe comes from my 10th grade son's Foods and Nutrition class. It's become a somewhat regular treat for the two of us, as we are the only two in the family who will eat such things.

Truly, this dish is so easy to make. I think it doesn't take much more effort that opening a blue box of Kraft Mac & Cheese--which IS a treat in itself, if I'm honest. This has way more fat in it than the blue box, but I tell ya, it's much creamier and more satisfying in my opinion.

Since I'm reducing my gluten these days, I use the Barilla gluten free fettuccine noodles, and the only difference I notice between them and the wheat-based noodles is that these are slightly more fragile. Still have a great texture and taste, though.

If you've never made your own fettuccine Alfredo, but you like to eat it, give this one a try.

Fettuccine Alfredo
    Adapted from Mrs. Smith's Foods & Nutrition class recipe binder

Ingredients:

• 16 oz. fettuccine pasta (I used Barilla gluten free fettuccine noodles)
• 1 stick butter (salted)
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups shredded Italian blend cheese
• pinch of chopped or dried parsley for garnish, if desired

Instructions:

1. Boil a large pot of salted water and cook the pasta according to package directions.
2. In a saucepan over medium heat, melt the butter and garlic until butter is melted.
3. Add cream to the saucepan, burn heat up to slightly over medium, and stir. 
4. Bring to a simmer, reduce heat to medium-low and simmer until mixture has thickened a bit (4-7 minutes).
5. Stir in nutmeg, pepper, and salt; and then add the cheese. Stir until smooth and thick.
6. Add the cooked and drained noodles.
7. Toss the noodles in the creamy sauce. 
8. Plate the fettuccine Alfredo and sprinkle with a little parsley, if desired.

Makes about 4-6 servings, depending on how hungry you are

• Note: Add some cooked chicken and broccoli and make it a whole meal.
• Also, I usually halve this recipe for my son and myself. Leftover fettuccine Alfredo isn't as appetizing as fresh.

Barilla makes some good gluten-free pasta.

Any Italian blend cheese will do.

The sauce, right before adding the noodles

Gluten Free Coconut Pecan and Toffee Cookies

Gluten Free Coconut Pecan and Toffee Cookie

Here's another favorite recipe of mine that I've turned gluten free. I really just took my Coconutty Cookie recipe ans swapped out the King Arthur flour for Better Batter GF flour. And I just stuck with pecans instead of my three-nut mixture.
The main difference I've noticed so far is that these cookies baked up lighter and fluffier than the other. That's probably because I baked them a little longer than I should have. 
I'll be sure to slightly underbake the next sheet to go into the oven.
For now, these are still great: sweet, nutty, and satisfying. You'd really never know they were gluten free.

Gluten Free Coconut Pecan and Toffee Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup margarine
• 3/4 cup brown sugar (light or dark)
• 3/4 cup white sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/4 cups Better Batter Gluten Free All Purpose Flour
• 2 cups sweetened shredded coconut
• 2 cup chopped pecans
• 3/4 cup toffee bits (use Heath Toffee bits or recipe below)

Instructions

1.  Preheat oven to 350 degrees F.

2.  Cream butter, shortening and sugars.  Beat in baking soda and salt.  Beat in vanilla extract and eggs.  

3.  Mix in flour just until blended.  Then stir in coconut, nuts and toffee bits.

4.  Scoop by tablespoons onto parchment-lined baking sheets, leaving two inches between cookies.  (If you want a flatter cookie, like the one in the bottom pic, flatten the tops of the dough balls so you have a dough disk that's about a half-inch thick.)

5.  Bake at 350 for 10-11 minutes, or until cookies are puffed and start to brown around the edges.

6.  Allow to cool on pan for 5 minutes before removing to a wire rack to cool completely.

Makes about 3-4 dozen cookies

 

Chex Mix--Classic Gluten Free

Gluten Free Classic Chex Mix

This is the third time I've made this mix in the last three weeks. 
There's really not that much to tell, except that it's an easy, delicious, versatile, and gluten free version of a classic.
The main reason I'm blogging about it is because I want to have the recipe handy for myself since I seem to be currently addicted to it.

Gluten Free Classic Chex Mix
     --adapted from BettyCrocker.com and LandOLakes.com

Ingredients:

• 4 1/2 cups Rice Chex
• 4 1/2 cups Corn Chex
• 2 cups gluten free pretzels (I like Glutino GF Pretzel Twists)
• 4 tablespoons margarine
• 2 tablespoons vegetable oil (I used canola)
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt 
• 3/4 teaspoon garlic powder (not garlic salt)
• 1/2 teaspoon onion powder (not onion salt)

Instructions:

• Preheat oven to 250 degrees Fahrenheit.
• Measure Rice Chex, Corn Chex, and gluten free pretzels into a large roasting pan and gently mix.
• Place margarine in a medium sized microwave safe bowl, cover, and microwave on high for about 20-35 seconds, or until margarine is melted.
• Add vegetable oil, Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted margarine and stir.
• Drizzle the seasoned liquid all over the Chex and pretzels, stirring the mix every once in a while.
• When all of the liquid has been drizzled, stir the mix completely.
• Bake the mix for one hour, stirring every 15 minutes. 
• Allow mix to cool completely before placing in an airtight container or zip top bag.
• You can also enjoy it warm.

Makes about 11 cups of Chex mix

Granola with Honey & Almonds

 

Granola with Honey & Almonds

It finally happened. After several (four? five?) years of eating popcorn and a fruit smoothie for breakfast almost every work day, I felt it was time for a change. I don't know how long I can sustain this change, but for now, my breakfast involves homemade granola and yogurt. (If you want to know the truth, the yogurt and granola will be my lunch tomorrow and the popcorn and smoothie will probably be my breakfast. I know--I'm a weirdo.)
Of course, I can't allow myself to eat store-bought granola, so I turned to my good friend Pinterest, and got a recipe. But not this one. I can't find the first recipe I used because I neglected to use Pinterest in the way it was actually intended and did not pin the recipe.
So I combined what I remembered from that recipe with my friend Christie's Cranberry and Walnut Granola recipe and got this.
It's a good, basic granola with a good hearty crunch and just enough sweetness. There are some larger chunks and some bits of chia seeds and individual oats that are on the bottom of the bag, but it's all delicious mixed up with some yogurt and berries.
Good stuff. I think I'll keep on having it for breakfast for a little while.
 
Granola with Honey & Almonds

Ingredients:

• 2 egg whites
• 1/4 cup canola oil
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 3 cups rolled oats
• 1/2 cup almond meal
• 1 cup almonds, chopped
• 1/4 cup chia seeds

Instructions:

• Preheat oven to 300 degrees Fahrenheit.
• Line a sturdy rimmed cookie sheet with parchment paper. Set aside.
• In a large bowl, whisk together the egg whites, canola oil, honey, vanilla extract, kosher salt, and brown sugar.
• Add the oats, almond meal, chopped almonds, and chia seeds. Stir to combine.
• Pour mixture onto parchment lined cookie sheet and spread evenly. Press down slightly with a silicone spatula.
• Bake at 300 degrees for 1 hour, removing from oven and stirring every 15 minutes. After each stir, press down slightly again to evenly distribute the granola.
• When done, remove from oven and allow to cool completely before eating or storing. Store at room temperature in an airtight container or large zip-top bag. 
• Try to enjoy within about two weeks.

Makes about 5 cups