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.

Bolludagur!

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.

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.