Tag Archives: toffee bits

Chocolate Chip Toffee Brownies

I wish I could tell you that these Chocolate Chip Toffee Brownies are healthy and low-calorie…but they are definitely not! What they are is dense and very, very rich. Probably the only healthy ingredient is the unsweetened cocoa powder, which gives them a great chocolate flavor. Then there’s the chocolate chips, which make them extra chocolatey. And finally, the toffee bits which bake into the batter and give these brownies a subtle caramel flavor.

When you are craving something sweet and chocolatey, these brownies are a great thing to make. Just make sure you have lots of people to share them with so you’re not tempted to eat the whole pan yourself! But, they do freeze well so you can always save the extras for later if you don’t want to share…I’m just sayin’ 🙂

CHOCOLATE CHIP TOFFEE BROWNIES by NancyC

Makes a 9×13″ pan

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup Half & Half (light cream)
  • 1 1/2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 (8-ounce) package toffee bits, divided (use 1 1/4 cups for the batter; save 1/3 cup for topping)
  • 2 cups (12 ounces) mini semi-sweet chocolate chips, divided (use 1 2/3 cups for the batter; save 1/3 cup for topping)

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper (or spray with cooking spray); set aside.

In large bowl, cream softened butter and sugars. Then blend in eggs, vanilla, and Half & Half, mixing until smooth.

In medium bowl, whisk flour, salt, and cocoa powder together. Add this dry mixture to the butter/sugar/egg mixture, half at a time, mixing until everything is combined.

Fold in the toffee bits and mini semi-sweet chocolate chips, stirring to distribute evenly in batter. Pour or spoon batter into prepared 9×13″ pan, spreading batter evenly in pan. Sprinkle 1/3 cup each of the remaining chocolate chips and toffee bits over the batter.

Bake at 350˚F for 42 to 45 minutes or until toothpick inserted in center comes out clean. Let brownies cool completely in pan before cutting into squares. If using parchment paper, after brownies have cooled completely, lift the uncut brownies out of the pan with the parchment paper edges, then cut into squares.

It’s hard to resist a good brownie! Thankfully, the weather is getting nicer and I’m hoping to get outside more and exercise these brownies off! Do you have a weakness for brownies like I do?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Chocolate Chip Coffee Toffee Scones

ChocolateChipCoffeeToffeeScones@NancyCreative.com It’s been a while since I’ve made scones. I think the last ones I made were Blackberry Scones, and that was about a year ago.  So when I had the chance recently to try some different coffee blends, compliments of Community Coffee, I thought of making scones because they go great with coffee in the morning. And I decided it would be fun to try making some coffee-flavored scones. I envisioned them with some chocolate chips and toffee, too–those flavors are always good with coffee. These scones are more cake-like than biscuit-like. They’re more dessert-like than breakfast-like. But if you like having dessert for breakfast, then you’ll especially like these! 🙂 Everyone who tasted these scones really liked them, so I think you will, too. CommCoffee

This scone recipe calls for 1/4 cup very strong coffee (plus 2 more Tablespoons for the glaze). I used the Golden Caramel Blend, but any of the blends I told you about would work well in this. And just a little note–as these scones were baking, they were looking a little puffy, which worried me a little when I took them out of the oven. But as they cooled, they settled down nicely. So don’t be alarmed if you notice some puffiness when you take them out of the oven!

CHOCOLATE CHIP COFFEE TOFFEE SCONES by NancyC

Makes 8 scones

  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup very strong coffee, cooled (you’ll also need 2 more Tablespoons for the Coffee Glaze-see below)
  • 1 large egg

COFFEE GLAZE

  • 1 1/2 cups powdered sugar
  • 2 Tablespoons very strong coffee, cooled
  • 1/2 Tablespoon Half & Half (light cream)
  • Additional mini chocolate chips and toffee bits for sprinkling on top

Preheat oven to 400˚F. Line a large baking sheet with parchment paper.

In medium-size bowl, mix flour, sugar, baking powder, baking soda, and salt. Use pastry cutter to blend butter into flour mixture; mixture will be crumbly . Stir in mini chocolate chips and toffee bits.

In small bowl, mix plain Greek yogurt, coffee, and egg until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 400˚F on your center oven rack for 17-18 minutes, until golden. Note: If you bake these less than 17 minutes, your scones may be under-baked in the middle. Also, the scones may look a little puffy, but they will settle down as they cool.

Cool scones for about 20 minutes (or you can cool them completely), then top with the Coffee Glaze.

To make glaze, put powdered sugar in a small bowl, then add the coffee and Half & Half (light cream) and stir until ingredients are well blended. Drizzle over cooled scones-you can drizzle as little or as much as you like (you’ll probably have some extra glaze left over). Then lightly sprinkle some additional mini chocolate chips and toffee bits over the glaze. Let glaze set, then cut into wedges where scored, and serve.

ChocolateChipCoffeeToffeeScones2@NancyCreative.com Coffee and coffee-flavored scones are a great way to start the day! This was the first time I’ve used coffee as an ingredient in a recipe. Have you made any recipes with coffee?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Us Wednesday, Wake Up Wednesday, Full Plate Thursday, Inspiration Thursday, Thursday Favorite ThingsLet’s Get Real Friday, Weekend Potluck, Simply Sundays, Sunday Features, Nifty Thrifty Sundays, Making Memories Monday, Saturday Soiree.

Pumpkin Pie Dump Cake

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I think the term “dump cake” is a little misleading–it just doesn’t sound very appetizing! It’s true that you do kind of “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then just sprinkle on the toppings–in this case, dry cake mix, pecans, and toffee bits. With melted butter drizzled over everything. And it turns out so yummy!

There are all kinds of dump cakes you can make, and this Pumpkin Pie Dump Cake is a great one to try out this time of year. The pumpkin, spices, and toffee bits all give this cake a great fall flavor. It’s really more like a pie without the crust than a cake, with a crunchy, nutty topping and pie-like pumpkin filling. If you’re a pumpkin-lover, you will enjoy this recipe. Even people who aren’t crazy about pumpkin pie seem to like this.

PUMPKIN PIE DUMP CAKE by NancyC, adapted from AllRecipes

Makes a 9 x 13″ pan

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (15.25 oz.) package yellow cake mix (or use spice cake mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350˚F degrees. Grease and flour a 9 x 13″ pan.

In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.

Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.

Bake at 350˚F for 60 minutes, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a scoop of ice cream or dollop of whipped cream. And maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent! 🙂 Refrigerate any leftovers.

As I mentioned, this is really more like a pie than a cake, and very easy to make, as all dump cakes are. Have you made a dump cake before? What kinds of ingredients do you like to use in yours?

Linked to Inspire Me Monday at Create with Joy.