Some exciting cooking recipes?!
Answers: i love chocolate, carmel and toffee, any cookie recipes with any of those would be great but a recipe will all this ingridents would be awesome!!!!!
Chocolate Toffee Bars
Prep: 25 minutes
Bake: 25 minutes
Ingredients
1/2 cup butter or margarine
1 cup packed brown sugar
2 slightly beaten eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (6 ounces)
Powdered sugar (optional)
Directions
In a medium saucepan melt butter or margarine and brown sugar; cool to lukewarm. Stir in eggs and vanilla. Sprinkle flour, baking powder, and salt over butter mixture. Stir just until mixture is smooth. Stir in all but 2 tablespoons of the chocolate pieces; transfer to a greased 11x7x1-1/2-inch baking pan. Sprinkle with reserved chocolate pieces.
Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Cut into bars. (To tote, cover pan with plastic wrap.) Makes 18 bars.
Make ahead tip: Store in airtight container up to 3 days at room temperature or 1 week in refrigerator.
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Triple Chocolate Cookies
Prep: 40 minutes
Bake: 9 minutes per batch
Ingredients
7 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1/2 cup butter
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
1/4 cup finely chopped pecans, toasted
Chocolate Drizzle
Directions
1. In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.
2. In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).
3. Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.
4. Chocolate Drizzle: Combine 1 cup semisweet chocolate pieces with 4 teaspoons shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm.
5. *Big Triple Chocolate Cookies: Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.
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Caramel Apple Cookies
Prep: 40 min.
Bake: 8 min.
Ingredients
1/2 cup shortening
1-1/4 cups packed brown sugar
1 egg
1/2 cup apple juice
2-1/4 cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 medium tart apple, peeled, cored, and coarsely shredded (1 cup)
3/4 cup golden raisins
2 tablespoons margarine
1/3 cup packed light brown sugar
2 tablespoons water
1-3/4 cups sifted powdered sugar
Fat-free milk
1/4 cup finely chopped walnuts
Directions
1. Preheat oven to 350 degrees F. Beat shortening and the 1 1/4 cups brown sugar with an electric mixer on medium speed until combined. Add egg; beat 1 minute. Add apple juice; beat at low speed until blended. Stir together flour, baking soda, cinnamon, cloves, and salt. Add to egg mixture, beating at low speed until combined. Fold in apple and raisins.
2. Drop dough by slightly rounded teaspoonfuls 1-1/2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 8 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet. Remove to wire racks and cool.
3. Heat margarine, 1/3 cup brown sugar, and water over medium-high heat, stirring until sugar dissolves. Remove from heat. Stir in sifted powdered sugar. If frosting begins to harden, stir in small amount of fat-free milk to make of spreading consistency. Spread cookies with Caramel Frosting and sprinkle with walnuts. Makes about 72.
Make-Ahead Tip: Freeze unfrosted cookies up to 3 months.
*****Caramel Brownies
Ingredients:
14 ounces light caramels
1/3 cup evaporated milk
1 package German Chocolate Cake mix 1/2 to 3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped walnuts 8 ounces Chocolate Chips
Method
Melt caramels and 1/3 cup evaporated milk. Grease and flour a 13x9 inch pan. Combine cake mix, butter, milk, and walnuts. Stir until holds together. Press 1/2 of the dough into the pan, reserving the rest for the topping. Bake pressed dough for 6 to 8 minutes at 350 degrees. Sprinkle chocolate chips over top and then top with melted caramel mixture. Top with drops of remaining dough and bake again for 15 to 18 minutes at 350 degrees.
This is a winner!!
Toffee Chunk Cheesecake
INGREDIENTS:
2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
Increase oven temperature to 400 degrees F. In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F for 15 minutes; reduce oven to 225 degrees F and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
***ENJOY!!!
I would make magic bars. Check www.recipezaar.com