Homemade Toffee

27

Homemade Toffee

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!

INGREDIENTS:

1 cup raw almonds

1 cup unsalted butter, cubed

1 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/3 cup pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  • In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  • Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  • Let cool completely, about 2 hours. Break into pieces.

source:  damndelicious

Advertisements

Slow Cooker Brownie Pudding

12a

Slow Cooker Brownie Pudding

Yields: 0ne 9″ x 13″

INGREDIENTS:

  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional
  • 12

Directions:

  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

Notes:

You can also make this with cake mix and any flavor pudding. I made this with sugar-free cake mix and sugar-free pudding and it also worked!

source : crazyforcrust

Glazed Cinnamon Doughnuts

6

Glazed Cinnamon Doughnuts

Yield: 8-10 pcs

INGREDIENTS:

  • 2 tablespoons (28g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 and ⅘ cups (350g) plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) milk
  • Oil for frying
For the Glaze
  • ¼ cup (60ml) milk
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups (250g) icing sugar
DIRECTIONS:
  1. In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg and vanilla until combined.
  2. Sift together the flour, baking powder, baking soda, cinnamon, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not overmix.
  3. Roll the dough out on a floured surface to ½ inch thickness. Cut into doughnuts using a doughnut cutter, or you could use a large round cookie cutter, and a small one for the centre. Let stand for about 10 minutes.
  4. Heat 1″ of oil in a large deep skillet to 375F/190C. Fry for 15-20 seconds (or until golden brown) on each side, then remove from the oil.. Drain on paper towels.
For the Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick, add a bit more milk. If it is too thin, add a bit more icing sugar.
  2. Place each doughnut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
Notes :  Doughnuts stay fresh wrapped in clingfilm or foil at room temperature for 1 – 2 days. Keep them in the fridge, wrapped, to keep them fresh for up to a week.

source :  marshasbakingaddiction

Pumpkin Spice Caramels

2

Pumpkin Spice Caramels

Yield: 8″ X 8″ (64 pcs)

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.

INGREDIENTS:

1 stick unsalted butter (8 Tbls)

2 cups heavy whipping cream

1 cup light corn syrup

2 cups granulated sugar

¾ tsp salt

1 Tbls pumpkin pie spice

DIRECTIONS:
  1. Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  2. Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  3. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
  4. Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  5. Remove from heat and stir in salt and pumpkin pie spice.
  6. Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  7. Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

source:  momontimeout

Frozen Strawberry Cheesecake Pops

5

Frozen Strawberry Cheesecake Pops

Yield: 6-12 pops

INGREDIENTS:

  • 1 and ½ cups (300g) strawberries
  • 1 and ½ cups (340g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) whipping cream
DIRECTIONS:
  1. Slice each of 3 strawberries into 4 slices, and place a piece into 12 8cl paper cups (or 6 25cl cups).
  2. Place the remaining strawberries in a food processor, with the cream cheese, and sugar. Blend until smooth.
  3. In a medium bowl, beat the whipping cream with a hand mixer on high speed until soft peaks form. Gently stir the cream into the strawberry mixture.
  4. Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles. Insert a wooden pop stick into the centre of each cup.
  5. Place in the freezer for 4 hours, or until firm. Remove the frozen pops from cups just before serving.

 

source :  marshasbakingaddiction

Champagne Jello Shots

27

Champagne Jello Shots

Yield : 14 servings

INGREDIENTS:

  • 1 3 ounce box of jello, watermelon flavor for this pretty pink color
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 1/2 cups champagne, chilled

Directions

  1. In a medium sized heat safe mixing bowl, preferably with a pouring spout, and combine one cup of boiling water and contents of Jello packet.
  2. Whisk together for 2-3 minutes or until the powder is completely dissolved.
  3. Pour in champagne, adding to the Jello mixture.
  4. Then add cold water, whisking to combine.
  5. Pour into shot glasses.
  6. Let the shot glasses chill in the refrigerator for 3-4 hours or until completely set or overnight.

source: foodfanatic

 

….. more recipes for CHAMPAGNE DESSERTS & DRINKS andALCOHOLIC DESSERTS …..

No-bake Pumpkin Pie Bars

 

No-bake Pumpkin Pie Bars

No-bake Pumpkin Pie Bars

INGREDIENTS:

Crust

10 whole graham crackers

6 Tbsp butter, melted

⅓ Cup brown sugar

Pumpkin Filling

2 Cups whole milk

4.6 oz package vanilla, cook-and-serve pudding (the big package)

1 Cup pumpkin purée

½ tsp ground cinnamon

¼ tsp salt

¼ tsp ground ginger

Dash of ground cloves (You really only need a dash. Even an ⅛ tsp is overpowering in this recipe)

 

DIRECTIONS:

Crust

  1. Crush the graham crackers in a food processor, blender, or plastic baggie with your hands, until you get fine crumbs.
  2. Add the brown sugar and melted butter to the graham cracker crumbs an mix until everything is the consistency of wet sand.
  3. Press the crumb mixture into your chosen dish (I use an 8×8 baking dish).
  4. Chill the crust while you make the pumpkin filling.

Pumpkin Filling

  1. In a medium pot, over medium-high heat, bring milk just to a boil.
  2. Pour in the pudding mix, and stir with a whisk until the mixture thickens and begins to boil.
  3. Turn the heat down to low.
  4. Mix in the pumpkin purée until smooth.
  5. Mix in the cinnamon, salt, ginger and cloves until they are evenly distributed throughout the mixture.
  6. Pour the pumpkin filling on top of the graham cracker crust. Smooth out the top by softly tapping the container, on the counter.
  7. Chill for 3 hours, or until the filling is firm.
  8. Cut into bars, and serve chilled or room temperature.
  9. Optional: Top with your favorite whipped topping and candied pecans.

source:  yellowblissroad

Tropical Fruit Salad

14

Tropical Fruit Salad

INGREDIENTS:

1 20 oz can of Pineapple chunks

2 11 oz cans of Mandarin oranges

2 Bananas

1 pkg. vanilla instant pudding mix (small size)

Optional for garnish (chopped nuts, shredded coconut and/or mini marshmallows)

Directions:

1. Chop bananas, add to large bowl.

2. Drain pineapple, reserving the juice. Add pineapple to bowl.

3. Drain oranges and add to bowl.

4. Combine dry pudding mix with reserved pineapple juice. Keep mixing until no lumps remain.
5. Add pudding mix to fruit and stir until fruit and pudding are combined.
6. Store in fridge until ready to serve,
7. Top with desired garnishes and enjoy!

source: scatteredthoughtsofacraftymom

Mocha Almond Fudge Pops


46a

Mocha Almond Fudge Pops

Yield : 6 pops

INGREDIENTS:

2 cups Almond Breeze Chocolate Almond milk

2 tsp espresso powder

1 3.9 oz instant chocolate pudding mix

¼ cup mini chocolate chips

¼ cup coarsely chopped almonds

finely chopped almonds and/or mini chocolate chips for the base (optional)

46

DIRECTIONS:
  1. Pour the chocolate almondmilk into a microwave safe container and heat on high for 2 minutes. Whisk in the espresso powder until dissolved.
  2. Place the mocha mixture in the fridge until chilled.
  3. Add the pudding mix to the mocha mixture and whisk for two minutes.
  4. Stir in the mini chocolate chips and chopped almonds.
  5. Fill your ice pop mold leaving a little room at the top.
  6. Place the mold in the freezer for 30 minutes to let the pops partially set up. Insert the popsicle sticks and add finely chopped almonds or mini chocolate chips to the base if desired. Freeze for at least four more hours.
  7. To remove the pops, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
  8. Enjoy!

source : momontimeout