All posts in category Desserts

A Little Pie Love

Love Pie

Happy Valentine’s Day everyone! For the first time since we’ve had kids, we’re going out for a Valentine’s Date! I’m excited at the prospect of dressing up for a fun dinner out, and I’m really excited about not having to plan anything at at all. We don’t do Valentine’s Day gifts, so this is just a fun relaxing day! If you’re looking for an easy way to celebrate all the love, why not try a pie topped with pastry hearts? I made this as a fun dessert for the kids. I just used store bought crust and canned pie filling, so the whole thing took all of five minutes to put together, but it makes the day a little more special.

If you decide to try this, make sure you cover the crust with foil, because all those edges can brown pretty quickly!

Love Pie

Caramel Crab Apples

caramel crab apple

I feel like I’ve been in hiding lately. In south Texas we’re in the middle of cedar season, and if you suffer from cedar allergies you are hating life right now. I never had an allergy until a few years ago, and I’m not enjoying it now. Cedar season runs from about Thanksgiving to Valentine’s Day, so I still have about a month left, and I’m just keeping my fingers crossed that the numbers go down from yesterday’s high of 34,420!

caramel crab apple

On a positive note, my husband came home from the grocery store the other day with crab apples! These apples are the cutest things, and as soon as I saw them I knew they’d be perfect for caramel apples. My kids love sweet treats, but a lot of times something like a caramel apple will only get half eaten because it’s too much. The crab apple is the perfect size for little people. Everyone finished their entire dessert, and they still wanted more, which is exactly how I think a dessert should be!

caramel crab apple

You can now buy caramel beads in the baking aisle so that you don’t have to unwrap all those squares of caramel. I just followed the directions on the package, but I cut it in half since I only had tiny apples. It’s basically a cup of caramels and a tablespoon of water over low heat. If I had it to do over again, I’d spray the wax paper with cooking spray, because a couple of the apples got little bits of paper stuck on them and it was kind of tedious to remove!

I think these would be perfect dipped in red sprinkles for Valentine’s day. It might be just the thing to help me celebrate the end of cedar season!

Galette des Rois 2014

Gallette Des Rois

Today is Epiphany, and if you know me at all, you that means it’s time for the galette des rois. I made two of these last night, and I think I’m going to make a couple more today. I forgot to buy the crown when I was out on Saturday night, and the favor this year is a Lego mini figure, but none of that matters, because the cake is so delicious! I think I’m starting the healthy eating plan tomorrow, because this is definitely decadent! If you want my full on recipe for the gallette click here. This year I tried it with King Arthur Flour Almond Schmear . The schmear may seem kind of pricey, but it goes a long way. I only went through half the can for the two cakes that I made yesterday. The almond recipe isn’t difficult, but this is basically almond filling in a can, which means you can have this dessert finished in 25 minutes! This is an item that everyone orders from the patisserie in France. I don’t know anyone who made it themselves, but don’t be intimidated. The recipe is easy and oh so worth it! You can eat this warm out of the oven, but it tastes perfect at room temperature. If you make this for dessert tonight you will be very popular at your house … trust me! This is your chance to be an authentic French pastry chef for a day!

I spiced things up today by making this cake a rectangle instead of a circle. That’s right, I’m walking on the wild side, or as the in France, “Je prends les chemins de traverse.”

1-IMG_7635

p.s. Yesterday I used Trader Joe’s puff pastry, which comes rolled. I love it so much more than the pastry that is folded in thirds. Today I’m using Dufour, which is from France.

p.p.s There’s quite the online debate about what constitutes the proper translation for walking on the wild side. Who knew?!

Sweet Cream Ice Cream and a Coffee-Mate Natural Bliss Giveaway

Hot Chocolate Ice Cream Float | Frankly Entertaining

So, it’s a brand new year, which means we should have a treat and a giveaway … right?! Since it’s the third I assume most people are off their diets and ready for a treat to warm them up in these frigid temperatures. I know some of you are probably thinking that I don’t know frigid temperatures because I live in Texas, but it was pretty cold here this morning, and having grown up in Canada, I know a thing or two about cold! (p.s. If you still look stylish and your hair isn’t a static-y mess, then you’re not really cold!)

Coffee-Mate Natural Bliss Sweet Cream Ice Cream

Today is a combo recipe. The first part is brought to you by the awesome peeps over at Coffee-Mate Natural Bliss, and the second part comes by way of an old friend who told me all about hot chocolate floats many moons ago!

First up the ice cream. I know ice cream doesn’t really go with today’s weather, but just stay with me for a minute. Last year for Christmas we got an amazing gelato maker for a gift, and we’ve been experimenting with all the wonderful flavors. After I was approached by the people at Coffee-Mate Natural Bliss, I knew I wanted to make ice cream with their product. I use flavored coffee creamer as a substitute for whole milk in a lot of baking recipes when I want to change it up a bit. I knew I was going to use the Sweet Cream flavor because I wanted something with a delicate flavor so that the texture really stands out.

digital thermometerA thermometer makes this a lot easier!

The ice cream was amazing on it’s own. It was super smooth and the flavor was perfect. For the first round, kids had ice cream topped with a little hot fudge sauce. Then we moved on to the grand finale, which was the hot chocolate float.

The idea is the same as a regular soda float, except you add ice cream to hot chocolate. This is delicious no matter what, but if you have kids it’s extra perfect because the ice cream does double duty as a flavor and as a coolant for the hot chocolate. If you haven’t tried this before, you need to try it. If you like hot chocolate at all, you’re going to love this. I’ve also seen other people use this idea with warm apple cider, but given a choice, I go with chocolate almost every time!

Coffee-Mate Natural Bliss GiveawayThe Prize Package

Now for the giveaway. The people at Coffee-Mate Natural Bliss are giving one lucky reader the same gift pack they sent me! There is an awesome travel mug, an amazing candle, some biscotti and a coupon for you to try Coffee-Mate Natural Bliss for yourself. Follow the rafflecopter instructions at the bottom of the post. Contest will close next Tuesday. Good luck everyone!

hot chocolate

Sweet Cream Ice Cream

adapted from The Ciao Bella Book of Gelato and Sorbetto

Ingredients:

  • 1 16oz container Coffee-Mate Natural Bliss, Sweet Cream flavor
  • 1 c. heavy cream
  • 4 egg yolks
  • 2/3 c. sugar

Instructions:

  1. In a heavy sauce pan combine the creamer and the heavy cream, over medium heat until the mixtures reaches 170º. Stir constantly so the mixture doesn’t burn on the bottom.
  2. While the cream is coming to temperature, whisk the 4 eggs and the sugar in a separate bowl.
  3. Take a little bit of the hot cream and pour it into the egg and whisk, whisk, whisk! Add the remainder of the cream mixture to the egg mixture, stir and then pour it back into the pot and put it back on the stove.
  4. This time, heat the mixture to 185º, and don’t let it boil. Again, you need to stir the entire time.
  5. The mixture will turn into a custard and get thick (it’ll cover the back of a wooden spoon).
  6. When the custard has reached 185º, pour it through a fine mesh strainer into a lean bowl.
  7. Cool the mixture in the fridge, and then make ice cream in your ice cram maker.

a Rafflecopter giveaway

 

4.6 from 7 reviews

Sweet Cream Ice Cream and a Coffee-Mate Natural Bliss Giveaway
 

Sweet Cream Ice Cream
Ingredients
  • 1 16oz container Coffee-Mate Natural Bliss, Sweet Cream flavor
  • 1 c. heavy cream
  • 4 egg yolks
  • ⅔ c. sugar

Instructions
  1. In a heavy sauce pan combine the creamer and the heavy cream, over medium heat until the mixtures reaches 170º. Stir constantly so the mixture doesn’t burn on the bottom.
  2. While the cream is coming to temperature, whisk the 4 eggs and the sugar in a separate bowl.
  3. Take a little bit of the hot cream and pour it into the egg and whisk, whisk, whisk! Add the remainder of the cream mixture to the egg mixture, stir and then pour it back into the pot and put it back on the stove.
  4. This time, heat the mixture to 185º, and don’t let it boil. Again, you need to stir the entire time.
  5. The mixture will turn into a custard and get thick (it’ll cover the back of a wooden spoon).
  6. When the custard has reached 185º, pour it through a fine mesh strainer into a lean bowl.
  7. Cool the mixture in the fridge, and then make ice cream in your ice cram maker.

Eggnog Mini Cheesecakes with a Gingersnap Crust

eggnog cheesecake

When I was at the grocery store last week, I spied the first eggnog of the season. It still seems a little early to me, but since everyone now also has out all their Christmas decorations, it must be time to begin! I’ve been bouncing different cheesecake ideas in my head, and this was the idea my husband liked the most. The great thing about a cheesecake is that it’s basically a blank canvas, and you can add whatever flavor you like. Right now I have a list of about 10 that I want to experiment with. I’m pretty sure I won’t get them all done any time soon!

I love the idea of a slightly spiced cheesecake. Eggnog is something most people love or hate, but I think that has a lot to do with texture. If you’re not into drinking heavy cream, you’re not going to like it, no matter the flavor. Cheesecake is a pretty heavy dessert, so everything matches perfectly. I used a store bought ginger snap cookie for the crust. Because I made cupcake sized cheesecakes, I had to use a biscuit cutter to size the cookies to fit in the pan. Next time I might try a snickerdoodle, just because they’re softer to start. The gingersnaps softened up with the cake, but they were a pain to cut. I had to use my rolling pin to hammer the biscuit cutter!

 

Eggnog Mini Cheesecakes with a Gingersnap Crust

Ingredients:

  • 3 x 8oz cream cheese
  • 3/4 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 c. eggnog
  • 24 gingersnaps

Instructions:

  1. Fill two cupcake tins with liners and place a cookie in each opening. You may have to cut down cookies to size using a small biscuit cutter.
  2. Mix cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing after each egg.
  4. Add vanilla and eggnog and mix until smooth.
  5. Fill each cupcake opening 3/4 full
  6. Place in a 425º oven for 5 minutes, and then lower the heat to 250º and continue baking for 15 more minutes
  7. When the baking time is finished, turn off the oven and open the oven door, and leave the cheesecakes in the oven for an hour.
  8. Place the cheesecakes to chill in the fridge. Serve with whipped cream and grated nutmeg

 

sarahsig

 

 

Eggnog Mini Cheesecakes with a Gingersnap Crust
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Eggnog Mini Cheesecakes with a Gingersnap Crust
Ingredients
  • 3 x 8oz cream cheese
  • ¾ c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • ¾ c. eggnog
  • 24 gingersnaps

Instructions
  1. Fill two cupcake tins with liners and place a cookie in each opening. You may have to cut down cookies to size using a small biscuit cutter.
  2. Mix cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing after each egg.
  4. Add vanilla and eggnog and mix until smooth.
  5. Fill each cupcake opening ¾ full
  6. Place in a 425º oven for 5 minutes, and then lower the heat to 250º and continue baking for 15 more minutes
  7. When the baking time is finished, turn off the oven and open the oven door, and leave the cheesecakes in the oven for an hour.
  8. Place the cheesecakes to chill in the fridge. Serve with whipped cream and grated nutmeg

Pumpkin Nanaimo Bars

Pumpkin Nanaimo Bars | Frankly Entertainingimage

I’ve written about Nanaimo Bars before, but it’s been a while, and I thought I could tweak the recipe a little for the holiday season. Am I the only one who has trouble believing that it’s already November?

So, now that the holidays are upon us, it’s time to start thinking about Thanksgiving and Christmas recipes. I decided to go with a pumpkin Nanaimo bar because I had never seen one before, and I love to find uses for the instant pumpkin pudding that’s available this time of year. Pumpkin flavor fits this dessert perfectly. If you haven’t tried the original recipe for some crazy reason, make sure to try this one!

Just a word of warning about the pudding powder, here in San Antonio you can only buy it at WalMart. I’m not sure if that’s the same everywhere though. Do me a favor, if you live somewhere else, let me know if you see the Jello brand pumpkin pudding at any other grocery store. Another heads up, pumpkin pudding is only available from October until December.

If you looked at the picture and thought how amazing my skills have gotten recently, don’t be too jealous, Candice and I had another food photo shoot last week. Basically I made a bunch of food and held the reflector while she made everything look amazing! I’m hoping she does a couple of tutorials with this, because she had some pretty genius ideas for putting it together.

I have two more shots from her that I’ll post over the next couple of weeks. Trust me, you’re going to want to come back and see these pictures, and try the recipes!

Nanaimo Bars

Ingredients:

Bottom Layer

  • 1/2 c. butter
  • 1/4 c. sugar
  • 1/3 c. cocoa
  • 1 egg, beaten
  • 1 3/4 c. graham cracker crumbs
  • 3/4 c. coconut

Frosting Layer

  • 1/2 c. butter, softened
  • 3 Tbsp. milk
  • 3 Tbsp. instant pumpkin pudding mix powder
  • 2 1/4 c. icing sugar

Top Layer

  • 1 1/4 c. chocolate chips
  • 1/4 c. butter

Instructions:

  1. Melt the butter, sugar and cocoa in a heavy saucepan.
  2. Add the egg. Stir to cook and thicken. Remove the pan from heat.
  3. Stir in crumbs and coconut and press into a 9×9 ungreased pan.
  4. In a separate bowl, beat together milk, custard powder and powdered sugar until light and creamy.
  5. Spread over graham crumb layer.
  6. Place pan in freezer while making the top layer.
  7. Melt chocolate chips and butter together over low heat, or in the microwave. Cool for about ten minutes.
  8. Pour chocolate over the frosting layer and spread to cover the entire pan.
  9. Chill in refrigerator

 

sarahsig

 

5.0 from 2 reviews

Pumpkin Nanaimo Bars
Serves: 10
 

Nanaimo Bars
Ingredients
  • Bottom Layer
  • ½ c. butter
  • ¼ c. sugar
  • ⅓ c. cocoa
  • 1 egg, beaten
  • 1¾ c. graham cracker crumbs
  • ¾ c. coconut
  • Frosting Layer
  • ½ c. butter, softened
  • 3 Tbsp. milk
  • 3 Tbsp. instant pumpkin pudding mix powder
  • 2¼ c. icing sugar
  • Top Layer
  • 1¼ c. chocolate chips
  • ¼ c. butter

Instructions
  1. Melt the butter, sugar and cocoa in a heavy saucepan.
  2. Add the egg. Stir to cook and thicken. Remove the pan from heat.
  3. Stir in crumbs and coconut and press into a 9×9 ungreased pan.
  4. In a separate bowl, beat together milk, custard powder and powdered sugar until light and creamy.
  5. Spread over graham crumb layer.
  6. Place pan in freezer while making the top layer.
  7. Melt chocolate chips and butter together over low heat, or in the microwave. Cool for about ten minutes.
  8. Pour chocolate over the frosting layer and spread to cover the entire pan.
  9. Chill in refrigerator

Citrus Squared Dessert

citrussquared3

So, the question is, how much citrus deliciousness can you handle? Usually I think anything with fruit is an affront to the very idea of dessert, but I have made an exception today. This is the dessert that puts the pound cake and the grapefruit chantilly together. Right now you’re probably thinking, big deal, cake and a frozen cream dessert… yawn! You have to have faith is how amazing this is!

citrussquared

To put this whole thing together, you have your lemon pound cake and your grapefruit chantilly. While the chantilly is in the freezer you melt some butter in your cast iron skillet. Place slices of pound cake into the hot pan and let it get nice and toasty. Ideally it will be warm, buttery and slightly crisp around the edges. Serve it with a scoop of the chantilly. I cannot adequately describe how amazing grilled pound cake is, but I can say that grilled pound cake is made even better paired with grapefruit chantilly.

citrus squared dessert | Frankly Entertaining

Please, please make this and then come back and tell me how much you love it. You can also tell me if you don’t love it, but I’m pretty positive you’re going to love it!

sarahsig

Grapefruit Chantilly

Chantilly Grapefruit

This is the second part of the citrus dessert that I put together based on my experience at Bin 555. This isn’t an exact copy, but I just wanted a delicious mix of citrus flavors, and this was how I incorporated. This is actually a version of a recipe that my mom used to make when we were having company. She would make with orange, and serve it with warm chocolate sauce.

I decided to try this with grapefruit because I love the smell of grapefruit. It always makes me feel energized and happy. What better way to end a meal?!

Meringue | Frankly Entertaining

This is a great make ahead dessert since everything needs to chill in the freezer. In fact, you need to make this ahead of time. The meringue needs lots of time in the oven, plus the whole thing needs time in the freezer. Make it a day or two before your dinner party, and you’ll have one less stress the day of. If you keep cream in your fridge, you can go make this right now. Go ahead, you’ll thank me!

So here’s the general idea, a meringue mixed with whipped cream and then put in the freezer. It’s like a frozen crunchy ice cream. The texture is amazing.

Meringue | Frankly Entertaining

Come back tomorrow and you can see how I put it all together!

Grapefruit Chantilly

Ingredients:

  • 2 egg whites, room temperature
  • 1/2 tsp. cream of tartar
  • 2/3 c. sugar
  • 2 tsp. grapefruit zest
  • 1 tsp. grapefruit juice
  • 1 c. heavy whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. grapefruit zest
  • 1 tsp grapefruit juice

Instructions:

  1. Pre-heat oven to 350º.
  2. Beat egg whites until foamy.
  3. Mix the 2 tsp. of zest in with the sugar.
  4. Add 2/3 c. sugar gradually, while continuing to beat the egg whites.
  5. Add grapefruit juice and mix.
  6. Place meringue mixture on a lined cookie sheet.
  7. Place cookie sheet in the pre-heated oven and then turn the oven off. Leave in the oven for at least 2 hours.
  8. For the cream, whip heavy cream along with the 2 Tbsp. sugar,  1 tsp of zest, and 1 tsp. of juice.
  9. Beat until you have stiff peaks.
  10. When the meringue is done and cool, break it into mite sized pieces.
  11. Fold the meringue into the whipped cream.
  12. Place in the freezer for at least two hours.
  13. Scoop out and serve with raspberry or chocolate sauce.

 

sarahsig

 

Grapefruit Chantilly
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Grapefruit Chantilly
Ingredients
  • 2 egg whites, room temperature
  • ½ tsp. cream of tartar
  • ⅔ c. sugar
  • 2 tsp. grapefruit zest
  • 1 tsp. grapefruit juice
  • 1 c. heavy whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. grapefruit zest
  • 1 tsp grapefruit juice

Instructions
  1. Pre-heat oven to 350º.
  2. Beat egg whites until foamy.
  3. Mix the 2 tsp. of zest in with the sugar.
  4. Add ⅔ c. sugar gradually, while continuing to beat the egg whites.
  5. Add grapefruit juice and mix.
  6. Place meringue mixture on a lined cookie sheet.
  7. Place cookie sheet in the pre-heated oven and then turn the oven off. Leave in the oven for at least 2 hours.
  8. For the cream, whip heavy cream along with the 2 Tbsp. sugar,  1 tsp of zest, and 1 tsp. of juice.
  9. Beat until you have stiff peaks.
  10. When the meringue is done and cool, break it into mite sized pieces.
  11. Fold the meringue into the whipped cream.
  12. Place in the freezer for at least two hours.
  13. Scoop out and serve with raspberry or chocolate sauce.

Lemon Pound Cake

Lemon Pound Cake

A few weeks ago, Doug and I went for dinner at Bin 555 for restaurant week here in San Antonio. I think the best part of the meal was the citrus dessert. As soon as I tried it I knew I wanted to create my own version for you guys. I’ll post the completed dessert next week, but today I’m starting with phase one: the lemon pound cake.

This recipe is a variation of a recipe that came in one of the free Cook’s Illustrated mailers (you know, the mini versions of Cook’s Illustrated that you get in the mail). They have a few recipes and hints and try to tempt you to subscribe to the magazine. I’m a huge fan of Cook’s Illustrated. They’re like the Consumers Digest of food magazines. There is no advertising, and they give the best explanations. My friend, Amy F. is the one who introduced me to the greatness of the America’s Test Kitchen (definitely check I them out on PBS), and Cook’s Illustrated is part of that whole family.

Lemon Pound Cake_2

I first made this recipe for a meal that I brought to Amy F. when she had a baby, which means that I’ve been making it for about 8 years. I love a good pound cake, and this is one of my favorites! The thing that makes this cake is the lemon glaze and how it’s applied.

cake

Try this and let me know what you think. I know it seems like this recipe has a ton of steps, but trust me, it’s worth it!

p.s. If any of you have any connections with the ATK, hook me up! I want to go on a tour in Vermont!

p.p.s. ATK had nothing to do with this post, I just love them!

Lemon Pound Cake

adapted from Cook’s Illustrated

Ingredients:

  • 2 c. butter
  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 c. sugar
  • 5 lemons
  • 1 1/2 tsp. vanilla
  • 1/2 c. sugar

Instructions:

  1. Melt butter and whisk to make sure nothing is separated.
  2. In a food processor, combine sugar and the zest from two of the lemons.
  3. Add eggs, vanilla and the juice from two lemons to the sugar mixture, and mix until combined.
  4. With the food processor on, add the melted butter.
  5. Combine the flour, baking powder and salt and whisk until everything is thoroughly combined and fluffy.
  6. Add the dry mixture to the egg mixture and stir with a wooden spoon until just combined. This is an extremely thick batter.
  7. Put batter into a greased loaf pan and bake at 350º for 15 minutes.
  8. Reduce heat to 325º for 35 minutes.
  9. Cool cake for 10 minutes and then remove from the pan.
  10. To make the glaze, while the cake is baking, bring the 1/2 c. sugar and 1/4 c. lemon juice to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer until thickened (2 or 3 minutes).
  11. Use a bamboo skewer to poke holes all around the cake, and then bush the glaze on the cake while it’s still warm.

sarahsig

 

 

 

 

4.0 from 2 reviews

Lemon Pound Cake
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Lemon Pound Cake adapted from Cook’s Illustrated
Ingredients
  • 2 c. butter
  • 1½ c. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1¼ c. sugar
  • 5 lemons
  • 1½ tsp. vanilla
  • ½ c. sugar

Instructions
  1. Melt butter and whisk to make sure nothing is separated.
  2. In a food processor, combine sugar and the zest from two of the lemons.
  3. Add eggs, vanilla and the juice from two lemons to the sugar mixture, and mix until combined.
  4. With the food processor on, add the melted butter.
  5. Combine the flour, baking powder and salt and whisk until everything is thoroughly combined and fluffy.
  6. Add the dry mixture to the egg mixture and stir with a wooden spoon until just combined. This is an extremely thick batter.
  7. Put batter into a greased loaf pan and bake at 350º for 15 minutes.
  8. Reduce heat to 325º for 35 minutes.
  9. Cool cake for 10 minutes and then remove from the pan.
  10. To make the glaze, while the cake is baking, bring the ½ c. sugar and ¼ c. lemon juice to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer until thickened (2 or 3 minutes).
  11. Use a bamboo skewer to poke holes all around the cake, and then bush the glaze on the cake while it’s still warm.

Salted Toffee Squares

When my mom was here helping out with the baby she told me about a dessert that they had at the Cabot Links resort. She said that she thought it was the most expensive dessert that she had ever ordered (I think she might be forgetting the flaming desserts in San Diego!). She said the squares were similar to others that she tried, but what made these stand out is that they were flecked in real gold! I haven’t tried the Cabot Links dessert; I’m just using my imagination based on the menu description!

You might be asking yourself who in their right mind would add real gold to a dessert … well, let me introduce myself. My name is Sarah, and I happen to possess some edible gold leaf, because that’s just how I roll! Sur la Table had edible gold leaf in their clearance bin ages ago, and I knew I would eventually find a use for it. (Don’t tell my husband that I bought it with no purpose in mind, because apparently that’s considered impractical!) Besides using it for a lesson for my kids, I hadn’t used the gold leaf until last week when I decided to replicate the recipe from Cabot Links.

To say that these bars are decadent is an understatement. I think it’s the sweetened condensed milk, it always seems to make things over the top. Back in high school, my prom date drank a whole can of sweetened condensed milk, but that’s a story for another day! When you make these, cut them into tiny squares, or you’ll be overwhelmed with the awesomeness that is shortbread, caramel and chocolate! I don’t care what the Duchess of Windsor said, some things can be too rich!

I will also say that I think this is the recipe that dirties the most dishes. If you’re nice enough to make these, someone else should be nice enough to clean up!

When you add the salt to the caramel, use a light hand, and don’t use regular salt. If you don’t have the light sea salt flakes, then just leave the salt out. You want the salt to enhance the caramel, you don’t want to crunch into something that belongs on a french fry.

I’m curious, what’s the most decadent dessert that you’ve ever ordered?

Salted Toffee Squares

Ingredients:

Bottom Layer

  • 1 1/4 c. Flour
  • 1/4 c. confectioner’s sugar
  • 1/2 c. butter, softened

Second Layer

  • 1/2 c. butter
  • 1/2 c. brown sugar, packed
  • 2 Tbsp corn syrup
  • 1/2 c. sweetened condensed milk
  • 1/4 tsp sea salt (I like Maldon Flakes)

Top Layer

  • 2 c. chocolate chips
  • edible gold leaf! (this is obviously not necessary!)

Instructions:

  1. For the bottom layer, crumble all four ingredients well. Press into an ungreased 9″ x 9″ pan, and bake at 350º for 20 minutes.
  2. While the crust is baking, combine the first four ingredients for the second layer into a heavy saucepan.
  3. Bring to a boil over medium heat, and boil for 5 minutes. You need to be stirring this constantly. After the 5 minutes, remove from heat and stir, until thickened, with a wooden spoon.
  4. Pour toffee mixture over the bottom layer.
  5. sprinkle the salt over the caramel. Fight the urge to add more salt. This just needs a hint.
  6. Place the pan in the fridge while you melt the chocolate.
  7. Melt chocolate chips over low heat, stirring often.
  8. Spread over toffee layer.
  9. Chill.
  10. Cut into tiny squares. If you’ve invested in the gold leaf, add it here.

5.0 from 1 reviews

Salted Toffee Squares
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Salted Toffee Squares
Ingredients
  • Bottom Layer
  • 1¼ c. Flour
  • ¼ c. confectioner’s sugar
  • ½ c. butter, softened
  • Second Layer
  • ½ c. butter
  • ½ c. brown sugar, packed
  • 2 Tbsp corn syrup
  • ½ c. sweetened condensed milk
  • ¼ tsp sea salt (I like Maldon Flakes)
  • Top Layer
  • 2 c. chocolate chips
  • edible gold leaf! (this is obviously not necessary!)

Instructions
  1. For the bottom layer, crumble all four ingredients well. Press into an ungreased 9″ x 9″ pan, and bake at 350º for 20 minutes.
  2. While the crust is baking, combine the first four ingredients for the second layer into a heavy saucepan.
  3. Bring to a boil over medium heat, and boil for 5 minutes. You need to be stirring this constantly. After the 5 minutes, remove from heat and stir, until thickened, with a wooden spoon.
  4. Pour toffee mixture over the bottom layer.
  5. sprinkle the salt over the caramel. Fight the urge to add more salt. This just needs a hint.
  6. Place the pan in the fridge while you melt the chocolate.
  7. Melt chocolate chips over low heat, stirring often.
  8. Spread over toffee layer.
  9. Chill.
  10. Cut into tiny squares. If you’ve invested in the gold leaf, add it here.

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