Wednesday, March 23, 2011

Coffee Toffee Bars

No pics, so sorry. They were pretty tasty though.

Coffee Toffee Bars

1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 T strong coffee
2 tsp vanilla
4 tsp espresso powder
1 cup unsalted butter, softened
2 cups light brown sugar
3 eggs
8 oz heath toffee bits

Preheat oven to 350F. Line a 9x13 glass baking dish with foil. Lightly grease the foil.

Sift flour, baking powder and salt together in a medium bowl.

In a small bowl, mix coffee, vanilla and espresso powder until espresso powder is dissolved.

Cream butter and brown sugar. Add eggs, one at a time. Mix well after each addition. Add the coffee mixture and mix until blended. Add the flour mixture and mix until almost blended. Stir in toffee bits.

Using a wooden spoon or spatula spread the batter evenly in the baking dish. Bake for 40 minutes, or until a tester come out clean but not dry. Do not overbake or they'll be too hard.

Cool completely. Cut into squares.

Monday, March 7, 2011


It's Bun Day in Iceland! We're having gluten-free and wheaty cream puffs with butterscotch pastry cream and coffee pastry cream. There's bittersweet chocolate sauce. There's vanilla whipped cream. It's mix and match for the whole family!

Gluten-free cream puffs
1/2 tsp salt
1/2 T sugar
3/4 cup + 1 T white rice flour
1/4 cup + 1T sweet rice flour
1/4 cup + 2 T tapioca flour
1 1/2 cups whole milk
3/4 cup butter
8 eggs, room temperature

Preheat oven to 400F.

Combine salt, sugar, white rice flour, sweet rice flour and tapioca flour in a small bowl. Bring milk and butter to a boil in a large saucepan over medium high heat. While stirring constantly, add all of the flour mix to the boiling liquid. Stir over the heat for a minute or so. The mixture will separate from the sides of the pan and become stiff enough to leave an indentation with a spoon. Remove from heat and let cool for 2 minutes.

Add the eggs, one at a time mixing thoroughly after each addition.

Put the dough into a strong pastry bag fitted with a large tip. Pipe the dough onto a baking sheet.

Bake for 9 minutes at 400F. Reduce heat to 350F and bake for 9 more minutes until golden.

This batch made approximately 85 2-in cream puffs.

Saturday, March 5, 2011

Chocolate Peanut Spread

2 cups raw shelled peanuts
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1/4 + 1/8 tsp salt
4-5 T peanut oil

Roast peanuts at 400F for 8-10 minutes until lightly browned. Cool peanuts.

Whiz peanuts in the food processor until liquified. This took about 7-8 minutes in my food processor. Don't stop at paste, you want the oil to start to separate.

Add powdered sugar, salt, cocoa powder and 4 T of peanut oil. Process until well mixed. Add additional peanut oil to thin mixture, if necessary.

Transfer to a jar and store in the refrigerator. Makes about 2 1/2 cups.