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

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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

No Bake Peanut Butter Cheesecake

 

6

No Bake Peanut Butter Cheesecake with Nutter Butter Crust

Yields: one  9″pie

INGREDIENTS:

Crust:

  • 24 Nutter Butter Cookies, finely crushed (about 3 cups) or a similar amount of any peanut butter sandwich cookie
  • 6 tablespoons unsalted butter, melted

Cheesecake:

  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup creamy peanut butter (Skippy Naturals is what I use)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 container (8 ounces) Cool Whip (fat-free, regular, or light), thawed

Topping (all optional):

  • 1/2 recipe chocolate whipped cream
  • 1/4 cup hot fudge, warmed
  • 1/4 cup peanut butter, warmed
  • Chopped Peanuts
  • Mini Nutter Butters

6a

Directions:

  1. Make the Crust: In a medium sized bowl using a fork, stir together the crushed cookies and the melted butter. Press into the bottom and about 1/2” up the sides of a 9” or 9 1/2” springform pan. Chill until ready to fill.
  2. Make the filling: beat the cream cheese in a large bowl with a hand mixer until smooth, about 30 seconds. Mix in sweetened condensed milk and peanut butter, blend until smooth. Mix in vanilla, and lemon juice. Fold in Cool Whip.
  3. Spread filling in prepared pan. Cover with plastic wrap and freeze for at least 4 hours.
  4. Before serving: remove from freezer and remove plastic wrap and springform pan ring. You may need to loosen the sides with a butter knife before removing the ring so the cheesecake doesn’t tear. Depending on how long it’s been in the freezer, you want to let it sit at room temperature for 5-10 minutes so it’s not too hard to cut.
  5. To decorate: place hot fudge and peanut butter in separate ziploc sandwich bags. Cut off the tips of the bags and pipe onto the top of the cheesecake. Pipe whipped cream around the edges (or use more Cool Whip), place Mini Nutter Butters around the edges, and sprinkle with peanuts.
  6. Cake can be decorated and then re-frozen, if desired.
  7. This cheesecake also tastes great refrigerated (that is, not frozen). So you can totally skip the freezing part and eat it just as a no-bake cheesecake!

Notes:

You can substitute fresh whipped cream for the Cool Whip. Use 1 cup of heavy whipping cream and beat until stiff peaks form. This has not been tested, but I believe it will work.

source : crazyforcrust

 

No Bake Oreo Cheesecake

4

No Bake Oreo Cheesecake

Yields: one  9″pie

INGREDIENTS:

Oreo Crust

1 Oreo Crust (see recipe)

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla

1 container (8 ounces) Cool Whip, plus more for garnish

10 Oreos, divided

4a

Directions:

  1. Beat cream cheese, sugar, and vanilla with a hand mixer in a large bowl.
  2. Chop 8 of the Oreos into coarse pieces. Add to mixing bowl and mix in with the mixer until combined. This will break up some of the chunks into smaller pieces. Fold in the Cool Whip.
  3. Spread filling into prepared pie crust. Chill at least 2 hours before serving.
  4. Before serving, crush the remaining 2 Oreos. Top with more whipped topping and the crushed Oreos.
  5. Store covered in refrigerator for up to 3 days.

source : crazyforcrust

 

 

No-Bake Chocolate Mousse Pie

21

No-Bake Chocolate Mousse Pie

Yield : 9″ pie

INGREDIENTS:

  • 1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream

DIRECTIONS:

Butter a 9-inch springform pan.

Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.

Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.

Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.

source : finecooking