English Toffee

English Toffee has been popping up all over blog land the past few weeks.  I'm not sure if I have ever eaten homemade English Toffee.  It looked really good, so I was kind of thinking of trying it, but I wasn't sure.  Then, I read somewhere that it pretty much tastes like a Skor candy bar and that was all I had to hear and I was convinced to make these.

When I was younger, during the Summer, my friends and I would ride our bikes to the local swimming pool.  We pretty much would have lived there if we could.  This pool was the coolest pool around. It had regular diving boards, it had high-dive diving boards and it had a HUGE water slide.  Every day on the way out, without fail, I would buy a stick of peppered beef jerky and a Skor candy bar from the front desk!!  I loved to eat all of the chocolate off the candy bar and then suck on the toffee part. I probably haven't actually eaten a Skor bar for the last 10 years. So, I was pretty excited to try out this recipe. 

I was really surprised with how EASY this toffee was to make.  I have heard horror stories of English Toffee, but I guess I got lucky, because mine turned out really good!  It really does remind me of a Skor bar and it is hard to stop eating it once you start!  

English Toffee

adapted from: here and here
(Printable Recipe)

1 c. butter

1 c. sugar

3 Tbl. water

1/8 tsp. salt (omit if you use salted butter)

1 1/2 Tbl. light corn syrup

1 tsp. vanilla extract   

3/4 c. chocolate chips

chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat.  Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup.  While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.  Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees).  Remove from heat and add the vanilla extract.  Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish.  Do not scrape the sides of the pan.  Use a rubber scraper and spread out to desired thickness.  You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.  Sprinkle with chopped nuts, if adding.  Allow to set up completely, then break into chunks.  Store in an air-tight container.        

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy.  Run cold tap water over the top of it.  If the candy turns hard and brittle, then it is done** 

Jenn's Notes:  No notes today, I just did what the recipe said and it turned out perfect! 

Orange and Rum Flavored Microwave Fudge - No Fail

This recipe is from my friend Nicole.  She first introduced me to this fudge a few years ago when she was making a ton of it for a wedding.  She was making all kinds of different versions and brought a few for me to try.  I thought it was a genius idea adding different extracts to change things up rather than just adding vanilla all of the time.  So far, the orange flavored one is MY FAVORITE.  Do you like those chocolate oranges you can buy around Christmas time?  If yes, then you will LOVE this fudge.  The rum flavored one is delicious too! It tastes like those yummy butter rum candies.  Next time, I am going to try a mint batch and an almond batch.

I know you can't tell by my pictures, but this fudge is extremely smooth and creamy and melts in your mouth.  It will be a great addition to your Christmas treat plates and it only takes a few minutes to whip up.  A lot of times, when I am craving something chocolatey, I make this fudge.  

Easy Microwave Fudge (No Fail)

adapted from: Nicole W.

(Printable Recipe)

• 2 1/4 c. chocolate chips 
• 1 square (1 oz.) unsweetened chocolate 
• 1 can (14 oz.) sweetened condensed milk
• 2 Tbl. butter
• 1 tsp. vanilla extract
• any other flavorings (orange, rum, peppermint, coconut, almond, raspberry, etc.)
• chopped nuts, opt.
• marshmallows, opt.

In a large microwave-safe dish add chocolate chips, unsweetened chocolate, sweetened condensed milk and butter.  Microwave for about 3-5 minutes, stirring every 30 seconds, until melted.  Stir with a wooden spoon until combined.  Add vanilla and any other flavorings.  Stir until very smooth and creamy.  Add chopped nuts and/or marshmallows, if adding.  Spread into a greased 8x8 casserole dish.  Let set, then cut into squares.  

Jenn's Notes: I use milk chocolate chips and I use semi-sweet chocolate chips instead of unsweetened chocolate.  I usually start with 1 tsp. of the extra flavoring, then I taste and add more as needed.  Sometimes I make the full batch, add the vanilla and then divide it between two bowls and add one flavoring to one and another flavoring to the other.  Next time, I want to try adding marshmallows, because Nicole said it is amazing with them.       

Chicken Pot Pies with a Puff Pastry Crust AND Chocolate Filled Puff Pastries with an Almond Glaze

I grew up eating those frozen store-bought pot pies and though I really liked them, I figured it was time for me to make a homemade, from scratch (almost), pot pie.  I have made this recipe several times and I really like it.  I love that it uses puff pastry.  I figure it is way easier than making homemade pie crust.  I used to have a hard time making pot pie for only two people, because a whole pie was way too much food.  Now that I have ramekins it is so much easier to make dinner for a small group, because one ramekin is the perfect serving size for one person.  I love it. 

While I made the filling, Jake cut the puff pastry into strips, so we could make a pretty looking lattice on top! I let the strips hang over the edge, because the more puff pastry the better, in my opinion.  I have also trimmed the edges so that it doesn't hang over and I think both ways look pretty, so do whatever you prefer.  You will have extra puff pastry, so I always cut the rest into triangles and make chocolate filled puff pastries for dessert!! So good. 

 

Chicken Pot Pies with a Puff Pastry Crust

slightly adapted from: here 

(Printable Recipes)

1 1/2 c. cooked chicken, shredded

1 russet potato, peeled and diced

2 carrots, peeled and chopped

1/3 c. frozen peas

1/2 med. onion, finely chopped

1/2 red pepper, finely chopped

2 Tbl. butter

2-4 Tbl. flour

1 1/2 c. milk 

1 c. half-and-half

1/2 tsp. dried thyme

pinch of dried rosemary

pinch of Italian seasoning

lemon pepper, opt.  

salt and pepper

1 sheet frozen puff pastry, thawed

1 egg

splash of milk

Place diced potatoes and carrots in a large saucepan with enough water to just cover the vegetables.  Boil until vegetables are tender, about 10 minutes.  Add the frozen peas a few minutes before vegetables are done.  Drain and set aside.  In the same saucepan, melt butter over medium heat; add red pepper and onion and saute until tender.  Gradually whisk in the flour until a thick paste forms.  Slowly whisk in milk and half-and-half.  Add the seasonings.  Adjust to taste.  Stir until thickened.  Add the shredded chicken and cooked vegetables.  Divide the filling between four greased ramekins.  Lightly flour work surface and slightly roll out thawed puff pastry.  Using a pizza cutter, cut out thin strips.  Cut each strip into pieces, the length of the ramekin and layer on top of ramekin.  Or you could cut out a circle the size of the ramekin and place that on top, rather than making a lattice.  If you do a solid circle, make sure to cut a few slits on top for ventilation.  Combine egg and milk and brush over the top of the puff pastry.  Bake at 400 degrees until filling is bubbly and top is puffed and lightly browned, about 20 minutes.  Yield: 4 ramekins.   


Jenn's Notes: Depending on how many vegetables you like, you might not want to add all of them to the mixture.  I like a super chunky pot pie, so I might add more vegetables than the average person.   

Chocolate Filled Puff Pastry

From: Jenn@eatcakefordinner

leftover puff pastry 

chocolate chips

1/3 c. powdered sugar

splash of milk

a few drops of almond extract or vanilla

Cut leftover puff pastry into triangles.  Place chocolate chips into the center and roll up.  Place on a greased cookie sheet.  Brush tops with egg wash.  Bake until lightly browned and crispy.  Meanwhile, whisk together powdered sugar, milk and almond extract until smooth.  Drizzle over the top of warm puff pastries.  Serve.  

Jenn's Notes:  You can really fill these with whatever you like.  Sometimes we do milk and white chocolate chips.  Sometimes we add a little caramel sauce.  Whatever the way, you will have a flaky pastry with a warm gooey center!! What about Nutella?  I am so trying that next.  So good.  

Peppermint Rice Krispie Treats

I am a HUGE peppermint lover.  Whether it is in brownies, cheesecake, cake, fudge, frosting, cookies, candy or whatever, I will eat it.  I was walking down the aisles at my grocery store the other day and I found some PEPPERMINT MARSHMALLOWS!!! So, what did I do?  I threw a package in my cart, of course!!!  Remember my Strawberry Rice Krispie Treats?  With those, I add a little strawberry extract, because I feel like there isn't enough strawberry flavor with just the marshmallows, but with these peppermint marshmallows, I feel like there is a perfect amount of peppermint flavor, no extra flavoring needed!  These are delicious!  If you want to dress them up a bit, drizzle with a little white or milk chocolate! Yummy. 

Peppermint Rice Krispie Treats

from: Jenn@eatcakefordinner

4 Tbl. unsalted butter

1 (10 oz.) package Peppermint Marshmallows

6 cups crispy rice cereal

Melt butter in a large saucepan over medium heat.  Add the entire bag of marshmallows and stir until melted.  Remove from heat and add the cereal.  Stir until completely coated and spread into a greased 9x13 baking dish.  Drizzle with white chocolate, if desired.  When set, cut into squares and serve.

Cajun Pepper Steak

It is starting to get pretty cold outside and warm comfort foods are sounding more and more better!!  This is an easy recipe that is sure to warm your belly!  I cooked it on the stovetop, but I think you could easily adapt it to be done in a slow-cooker.  This was a great dish and I would make it again.

Cajun Pepper Steak

adapted from: Big Book of Home Cooking 

(Printable Recipe)

1 1/2 Lbs. sirloin beef tips

1 tsp. salt-free Cajun seasoning

1 Tbl. oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can beef broth

2 tsp. Worcestershire sauce

1 tsp. white wine vinegar

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. black pepper

2 Tbl. cornstarch

2 Tbl. cold water

mashed potatoes or rice

Sprinkle beef tips with Cajun seasoning.  Cook beef in hot oil in a large skillet over medium-high heat 10 minutes or until browned.  Add green pepper, onion and garlic; saute 3 minutes.  Stir in tomatoes with juice and next 6 ingredients. Bring to a boil; reduce heat, cover and simmer one - two hours or until meat is tender.  Dissolve cornstarch in cold water; stir into beef mixture.  Bring to a boil; cook, stirring constantly, 2 minutes or until thickened.  Serve over mashed potatoes or rice.  Serves: 4

Jenn's Notes: I used stew meat and cooked for around 1 1/2 - 2 hours.  I also used Emeril's Essence for my Cajun seasoning, minus the salt.  The cayenne from the Essence will leave a slight tingle on your tongue.  If you don't like things spicy, then you might want to cut back on the seasoning. Next time, I think I will only use 1/2 a can of beef broth to start and then add more if needed.  

Easy OREO Bundt Cake

This is the 1st OREO recipe on my blog!! It's about time, huh? I have made homemade Oreos from scratch, but this is my first recipe using store-bought OREOS!!  Do you think store-bought OREOS are one of the most loved cookies EVER?  

Last night, around midnight, I decided I wanted to make an OREO cake.  I had picked up a white cake mix and a thing of vanilla store bought frosting.  The cake mix was 88 cents and the frosting was 93 cents, then I had a $1 off coupon!!  What a deal!   I used my favorite cake mix recipe that I have also used for a coconut version, a strawberry version and a banana version!  Sometimes it is just easier to jazz up a cake mix than to make a cake from scratch.   This recipe always produces a very very moist cake and a delicious cake!!

The only problem was that the OREO pudding was not as strong as puddings usually are.  So, I ended up adding some crushed OREOS to the batter too.  Next time, I will add even more OREOS to the batter, because I think it could have used just a little more OREO flavor! With a few more OREOS and maybe an OREO frosting, I think this cake would have been perfect!!

Easy OREO Bundt Cake

adapted from: Ashlee P. 

(Printable Recipe)

1 white cake mix

1 (4.2 oz.) box instant OREO pudding  

3/4 c. water

3/4 c. vegetable oil

1 c. sour cream or non-fat plain yogurt

4 large eggs

1 tsp. vanilla extract

10-12 crushed OREOS + more for garnish

vanilla frosting, store-bought or homemade

In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla.  Beat on medium speed until completely combined.  Scrape down bowl and beat for two minutes.  Stir in crushed OREOS.  Pour into a well-greased bundt pan and smooth out the top with a rubber spatula.  Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.  Cool in pan 15 minutes, then invert to a cooling rack.  Cool completely.  Frost and sprinkle with crushed OREOS.  

Jenn's Notes:  I only used 6 crushed OREOS in the cake, but I think it would be perfect with 10 or 12.  I put the OREOS in a zip-top back and smashed with a rolling pin.  I always use non-fat plain yogurt with AMAZING results.  I used store-bought vanilla frosting, but I think an OREO frosting would be delicious!  Next time I will try that.     

Vanilla Bean Paste Giveaway-Winner Announced

Thanks to all of you who entered my giveaway!! I had so much fun reading all of your comments and you guys have introduced me to A LOT of new vanillas that I need to try!  I can't wait. 

Congratulations to Comment #16

Dorothy @ Crazy For Crust!

You are the new owner of this delicious bottle of Vanilla Bean Paste!!! I can't wait to see what you make with it.

Please contact me within 72 hours to claim your prize!

eatcakefordinner@digis.net