Author Topic: 2020 Recipe Swap  (Read 167 times)

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Offline Myranda

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2020 Recipe Swap
« on: November 16, 2020, 06:49:06 am »
Some inquiring minds asked me about a cookie recipe that I had shared with Danielle, so I thought it was high time we had a Holiday Recipe Swap to help cheer everyone up!  So Please post a favorite Recipe or two or three (really how every many and any that you want).

Offline Myranda

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Dark Chocolate Chip Toffee & Sea Salt Cookies
« Reply #1 on: November 16, 2020, 06:49:41 am »
Danielle & Wendi, thank you for inspiring this!

This is the recipe that started it all!

Sea Salt Toffee (Dark) Chocolate Chip Cookies
1/2 cup oats (don’t be stingy)
2 1/4 cup all-purpose 􀃖our
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter unsalted
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract (I put in a little bit more)
2 large eggs
2 cup mini chocolate chips (I use 1 bag of Dark Chocolate Chips, Godiva are my fave go to)
1 1/3 cup toffee pieces (1 bag of Heath bits)
1/4 cup flaky sea salt ( I grind fresh Himalayan pink salt instead)

1. First, place oats in food processor so they become 􀃕ne. Place into a medium bowl with 􀃖our, baking
soda, salt, and ground cinnamon. Stir together. Set aside.
2. Place butter into a large bowl of a stand mixer and cream it using the batter paddle.

3. Once butter is creamed, add sugars into a large bowl with the butter and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.

4. Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix!

5. Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Scoop dough into 2
tablespoon-portions and place on a large baking sheet with parchment paper. Place in fridge for 1
hour to chill before baking.

6. Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto baking sheets about
2 inches apart. Be careful - these cookies will spread! (I don’t find that to be the case).

7. Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy. I only
bake one sheet at a time and put others into the fridge as they wait to be baked.  I only bake a few at a time and freeze the rest of the cookie dough balls for another time (to bake or to snack on)

8. Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to
continue cooling. While they cool, sprinkle a little flaky sea salt (or Pink salt) over the cookies.

Offline Myranda

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Toffee Crumble Apple Pie
« Reply #2 on: November 16, 2020, 06:58:13 am »
This is my all time favorite pie!  Everyone I have ever made it for, absolutely loved it too and asked for the recipe!  One neighbor last month, even said it was the best pie she ever had!

I swear this pie gets better after a day or 2!


 1 double crust pie dough

 6 cups sliced or diced apples, about 1/4- to 1/2-inch thick (see note)
 1 tablespoon lemon juice
 1/2 cup packed light brown sugar
 1/2 cup granulated sugar
 1/4 cup all-purpose flour
 1 teaspoon cinnamon
 1/4 teaspoon nutmeg
 1/4 teaspoon salt
 1 teaspoon vanilla
 4 tablespoons heavy cream
 4 tablespoons butter

 1/2 cup all-purpose flour
 3 tablespoons granulated sugar
 1 tablespoon butter
 3 ounces (about 1/2 cup) milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
 1 large egg white
 Granulated sugar for sprinkling

1) Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.

2) For the filling, in a large bowl, toss the apples with the lemon juice. In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir the dry ingredients into the apples (save the small bowl without washing for a later step). Add vanilla and cream and stir to combine.

3) In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.

4) Scoop the apple mixture into the pie shell and spread evenly.

5) In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.

6) Roll out the 2nd pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges (following this tutorial) and cut a few long slits in the top to vent the pie.

7) Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with granulated sugar.

8) Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.