Chocolate Chip Toffee Blondies

Chocolate Chip Toffee Blondies

Chocolate Chip Toffee Blondies

I know, by now you’re probably wondering – when the heck is she going to get to the end of her stockpile of toffee bits? I seem to be putting them in just about everything I’ve baked lately. What can I say… I love toffee bits! They taste so good in so many things, and they’re especially delicious in these Chocolate Chip Toffee Blondies.

Blondies are very similar to brownies, except that they are flavored with brown sugar instead of chocolate. They are very sweet, chewy, and just plain yummy. You can add just about anything to Blondies to dress them up a bit. Many of the Blondie recipes you’ll find in cookbooks or online will include walnuts, which helps add texture and crunch, but for this recipe I decided to add toffee bits to achieve that same result.

I have just about used all the toffee bits that I had stored in my freezer. I have just shy of a half a cup left, so I don’t think I’ll be using the rest in anything anytime soon, but you never know… 🙂

~Enjoy~




Chocolate Chip Toffee Blondies

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
3/4 cup chocolate chips, divided
3/4 cup toffee bits, divided

Directions:
Preheat oven to 350 degrees. Grease and flour a 8-inch square baking pan.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and brown sugar until creamy. Add egg and vanilla extract; mix until combined. Gradually stir in dry ingredients until well blended. Fold in 1/2 cup of the chocolate chips and 1/2 cup of the toffee bits.

Spread the batter evenly into prepared baking pan. Sprinkle remaining 1/4 cup of the chocolate chips and 1/4 cup of the toffee bits on top of the batter.

Chocolate Chip Toffee Blondies

Chocolate Chip Toffee Blondies

Bake for 20-25 minutes, or until top is golden brown and a toothpick inserted near the center comes out clean.

Cool completely in pan on wire rack. Cut into bars.

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Caramel Apple Dessert Pizza

Caramel Apple Dessert Pizza

Caramel Apple Dessert Pizza

I visited my local Bed, Bath & Beyond yesterday, and found some wonderful Apple Caramel Pie K-cups for my Keurig coffee machine. The caramel apple flavor was so yummy, that it inspired me to bake this delicious Caramel Apple Dessert Pizza.

Apple & caramel are two of my favorite flavors this time of year. I just wish I could figure out why I love caramel apple coffee, and caramel apple desserts, but I’m not very fond of caramel apples – whole apples dipped in caramel.

I suppose I’ll figure it out some day, but in the meantime, I’m going to have another cup of coffee and another serving of dessert pizza. 😉

~Enjoy~




Caramel Apple Dessert Pizza

Crust:
1 cup Krusteaz Pie Crust Mix
2-3 tablespoons water

Apples:
3 tablespoons butter
6 cups sliced peeled Granny Smith apples (about 2 pounds)
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon

Caramel Sauce:
20 Kraft caramels, unwrapped
1/4 cup milk

Streusel Topping:
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup butter, cold

Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 teaspoons milk

Directions:
Preheat oven to 350 degrees.

For Crust: Place pie crust mix in a small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork, until moistened. Form dough into a ball. Flatten into round on a lightly floured surface. Roll dough into a 12-inch circle. Place dough onto a 12-inch pizza pan. Bake for 10 minutes. Remove from oven and cool 5 minutes.

For Apples: Melt butter in a large skillet over medium-high heat. Add apples and sauté for 6 minutes, or until apples are just tender. Stir in brown sugar and cinnamon. Cook for 1 minute, or until sugar melts. Set aside.

For Caramel Sauce: Microwave caramels and milk in a microwaveable bowl on HIGH for 1-1/2 minutes, or until caramels are completely melted, stirring every 30 seconds. Stir until well blended. Cool 10 minutes or until slightly thickened.

For Streusel Topping: In a medium bowl, combine brown sugar, flour, cinnamon and vanilla extract. Cut in cold butter with a pastry blender until mixture is crumbly.

Putting it all together: Spread caramel sauce over baked pie crust. Arrange apple slices over caramel layer. Sprinkle streusel topping over apple slices.
Bake for 15 -20 minutes or until apples are tender.

For Glaze: combine powdered sugar, vanilla extract and milk in a small bowl. Stir until smooth. Drizzle glaze over pizza; if desired.

Marbled Pumpkin Cream Cheese Bars

Marbled Pumpkin Cream Cheese Bars

Marbled Pumpkin Cream Cheese Bars

Marbled Pumpkin Cream Cheese Bars

Marbled Pumpkin Cream Cheese Bars

I hope no one is getting tired of pumpkin recipes yet, because here’s a recipe for some very delicious Marbled Pumpkin Cream Cheese Bars.

These melt-in-your-mouth bars are so very moist, and the combination of pumpkin and cream cheese flavors are just wonderful.

~Enjoy~




Marbled Pumpkin Cream Cheese Bars

Batter

1 cup canned solid-pack pumpkin
1 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling

4 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg

Preheat oven to 375 degrees. Grease and flour a 9×13-inch baking pan.

For batter: combine pumpkin, sugar, egg, and oil in a large bowl; mix well. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. Pour into prepared pan.

For filling: mix cream cheese, sugar and egg together in a medium bowl until well blended. Drizzle cream cheese mixture over batter. Cut through batter with a knife several times to create marble effect.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool; cut into squares.

Makes approximately 16 squares



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Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

I just love this time of year, when everyone seems to be in the kitchen whipping up fabulous baked goodies using Autumn favorites like pumpkin, apples, etc…
Just about every blog I visit has some delicious looking “Fall” recipe posted. I think I’ve gained 10 lbs just looking at them all. 🙂

I have made a few goodies recently with apples as one of the main ingredients, but I realized that I haven’t made anything with pumpkin yet this Fall. So, here’s a very simple, yet delicious, Pumpkin Chocolate Chip Pull-Apart -which I made using frozen bread dough. I’m constantly amazed at how versatile frozen bread dough can be, and I really love creating new recipes with it.

~Enjoy~




Easy Pumpkin Chocolate Chip Pull-Apart

1 loaf (1 lb.) frozen bread dough, thawed
1/2 cup Libby’s 100% Pure Pumpkin
1/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup chocolate chips

Generously grease and flour a 10-inch fluted pan or a 9-in. x 5-in. loaf pan.

In a large mixing bowl, combine bread dough, pumpkin, brown sugar, cinnamon, nutmeg and cloves. Knead with dough hooks until well combined. If dough is sticky, add a little more flour. Fold in chocolate chips.

Separate dough into 1-inch pieces and roll into balls. Arrange in prepared pan.
Cover and let rise in a warm place until doubled; about 1 hour.

Bake at 350 degrees for 22-26 minutes, or until golden brown.

Cool in pan for 10 minutes. Loosen edges; remove from pan and place on serving plate. Drizzle with Vanilla Glaze; if desired.

Vanilla Glaze
1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.



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Apple Cinnamon Walnut Squares

Apple Cinnamon Walnut Squares

Apple Cinnamon Walnut Squares

There are only a few days left in the month of October, and I’m happy to report that we’ve had absolutely zero snowfall here yet. 🙂

I know there are some readers out there who love snow, but my favorite season is Autumn and I’m not too anxious for it to leave just yet.

In honor of this year’s long Autumn season, I’ve made this wonderful dessert.
Nothing says “Fall” more than a freshly baked yummy dessert loaded with apples, cinnamon and walnuts. 🙂

~Enjoy~




Apple Cinnamon Walnut Squares

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
6 medium apples – peeled, cored and thinly sliced
1 cup chopped walnuts

Topping
2/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons butter, chilled

Glaze
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon butter, melted

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl, beat together butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture and mix until just blended. Fold in apples and walnuts.
Spread batter evenly in prepared baking dish.

For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

When cake has cooled, drizzle with Glaze; if desired.

Makes approximately 16 squares.



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Quick and Easy Cinnamon Pull-Apart

Cinnamon Pull-Apart

Cinnamon Pull-Apart

I’m still working on getting settled into my new home, so unfortunately I haven’t had as much time as I would like to devote to my baking. When I do get the urge to bake these days, I find myself looking for quick and easy recipes that will get me out of the kitchen fast and back to the ever so fun job of unpacking. 🙂

This versatile treat can be enjoyed with breakfast, or as a dessert. It is very quick and easy to make – which is a good thing, because the first batch was devoured by my family so quickly that they requested I make another one as soon as possible. 😮

~Enjoy~




Quick and Easy Cinnamon Pull-Apart

1/2 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/3 cup butter, melted
1 loaf (1 lb.) frozen bread dough, thawed

Generously grease and flour a 10-inch fluted pan or a 9-in. x 5-in. loaf pan.
In small shallow bowl, combine sugar and cinnamon; mix well.
Separate dough into 1-inch pieces and roll into balls.
Dip each ball into melted butter; roll in sugar-cinnamon mixture. Arrange in prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly)

Cool in pan for 10 minutes. Loosen edges; remove from pan and place on serving plate. Serve warm. Drizzle with Vanilla Glaze; if desired.

Vanilla Glaze
1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.



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Cinnamon Apple Spice Dessert

Cinnamon Apple Spice Dessert

We had another beautiful day here in Alaska today. The temperature actually reached 70 degrees, and the sky was clear blue all day! As I write this blog post, it is 7:00pm and the temperature is sitting at 67 degrees. The sun is still quite high in the sky, because we’re currently getting over 16 hours of daylight here. As a matter of fact, the sun won’t set until approximately 10:00pm tonight. That’s one of the things I absolutely love about the spring/summer season here in Alaska – the long hours of daylight! 🙂

Because it was so beautiful outside today and I wanted to get out and enjoy it as much as possible, I decided to bake a fairly simple dessert for tonight. It may be simple to prepare, but the taste is absolutely out of this world! I just love the combination of flavors in this treat – cinnamon, apples and spice cake. Yum! 🙂

~Enjoy~




Cinnamon Apple Spice Dessert

1 package (18.25 ounce) Betty Crocker Super Moist Spice Cake Mix
1 1/4 cup quick-cooking rolled oats
8 tablespoons butter, softened & divided
1 egg
1/2 cup chopped nuts
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1 can (20 ounce) Wilderness No Sugar Added Apple Pie Filling

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.

With a pastry blender, combine cake mix, oats and 6 tablespoons butter in a large bowl until crumbly. Set aside 1 cup of these crumbs for topping.

To remaining crumbs, blend in egg. Press mixture evenly into prepared pan. Bake for 12 minutes.

Place reserved crumbs (the 1 cup) into a medium bowl. Add remaining 2 tablespoons butter, nuts, cinnamon, and sugar. Blend with pastry blender until well mixed.

Spread apple pie filling on top of baked base. Sprinkle with cinnamon crumb mixture. Return to oven and bake for about 20 – 25 minutes, or until golden brown.

Cool on wire rack. Drizzle with Vanilla Glaze, if desired. Cut into squares.

Vanilla Glaze

1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.



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