CHOCOLATE TOFFEE BITES
Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.
Provided by Food Network
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 3
Steps:
- Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.
GINGER TOFFEE BITES
Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by Sarah Taverner.
Provided by justcallmetoni
Categories Drop Cookies
Time 28m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray.
- Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside.
- Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
- After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart.
- Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
- Using metal spatula, transfer cookies to racks and cool completely.
QUICK GINGER BEETS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.
EASY GINGER CANDY RECIPE + VIDEO
Steps:
- Peel the ginger root and slice into 1/8 inch rounds.
- Place the ginger slices in a large 6 quart sauce pot. Add the water. Bring to a simmer. Cover and simmer for 30 minutes to soften the ginger.
- Remove the lid and check the liquid levels. There should be approximately 1/4 - 1/3 cup of water in the bottom of the pot. If needed, scoop out some water with a ladle, or add water, to make sure you have about ¼ cup in the pot.
- Stir in the sugar and salt. Bring the sugar syrup to a simmer. Simmer, stirring regularly, for 15-20 minutes, until the syrup starts to crystalize. The color will range from pale cream to golden. Remove from heat and stir in the vanilla extract.
- Set out a baking rack. Spray with nonstick cooking spray. Use tongs to move the ginger pieces to the rack, spreading out in a single layer.
- Allow the ginger to rest for 2-4 hours, until all the pieces are dry.
- Place in an airtight container. The ginger candy will last for at least 1 month if kept in a cool dry place.
Nutrition Facts : ServingSize 1 oz, Calories 84 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 55 mg, Fiber 1 g, Sugar 17 g
TOFFEE MERINGUE GINGERBREAD
Gingerbread is done one better when baked with a sweet brown sugar meringue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
- Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.
Nutrition Facts : Calories 520, Carbohydrate 83 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 50 g, TransFat 2 g
CHOCOLATE TOFFEE BITES
Make and share this Chocolate Toffee Bites recipe from Food.com.
Provided by Katzen
Categories Bar Cookie
Time 40m
Yield 36 Squares, 36 serving(s)
Number Of Ingredients 7
Steps:
- Base:.
- Preheat oven to 350ºF (180ºC). Line a 9" x 13" (3 L) baking sheet with parchment paper.
- Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture.
- Topping:.
- Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans.
- Bake in preheated oven 18-20 minutes, until topping is bubbling.
- Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares.
- Quick Tips and Tricks:.
- Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.
Nutrition Facts : Calories 178.2, Fat 11, SaturatedFat 5.6, Cholesterol 15.8, Sodium 47.1, Carbohydrate 20.5, Fiber 1, Sugar 14.1, Protein 1.4
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