Chocolate Toffee Brittle

It has been SO cold this past week here.  I live in the South - it is not supposed to get this darn cold!!  Pair that bitter coldness with my husband & myself fighting a nasty cold, & that makes for one icky week, which is what last week turned out to be!  I did not feel like doing much of anything other than laying on my couch snuggled up with as many pillows & blankets that were within reach.  But, being a homeschooling mama of 2, & a the whole world to a 8 month old baby, that was definitely not an option!  


Luckily, I felt better for this weekend b/c this weekend was my birthday celebration!  My birthday was actually yesterday, but we celebrated it this weekend since my husband was off.  A good friend of mine, whose daughter is good friends with both my daughters, volunteered to host a play-date in her home so that my husband & I, along with my baby boy ( who is attached to his mother like super glue), could go shopping at the new Tanger Outlets they opened about an hour from my home.  This Tanger is extra special for me because it has a QVC Outlet store.  I am infatuated with QVC, so this was a shopping dream for me!  I especially love the kitchen stuff (shocker, right?) - and I hoard collect the dish line 'Temp-tations', which is the pretty bakeware, plates, & such that you see in my pictures.  I found some awesome bargains - and that money we saved on those bargains helped to justify in my own mind to where I decided to go to dinner.  



We went to Red Lobster for my birthday dinner - one of my very favorite restaurants.  There my husband & I gorged feasted on crab legs, lobster, calamari, steak, & shrimp scampi - along with those delectable biscuits they give you an unlimited supply on.  Ethan (my baby boy) decided that he would rather eat mine & my husband's mashed potatoes instead of the baby food that we brought along, so we divulged him in those. 


I have to say that I had a wonderful birthday, & it even more than made up for the week of sickness that I endured beforehand.


So now, with all the sickness behind me, it's time to continue with those Christmas goodies.  Next on the list - Chocolate Toffee Brittle.  This is one of the EASIEST sweets to make.  But, don't let how easy the recipe is fool you.  These really pack a  punch for all the sweet-a-holics out there.


Here is what you need:  (As always, you can click the pic to make it larger or refer to the printable version)  In the picture it shows 2 packs of saltines, but 1 pack should usually be enough.  I always take out 2 packs though in case there are a lot of broken crackers.

Preheat your oven to 350 degrees.  Cover a rimmed cookie sheet with foil & spray with cooking spray.  Line your covered baking sheet with the saltines in 7x5 rows (7 length-wise & 5 width-wise)

Melt the 2 sticks of butter in a medium to large bowl for 2 minutes.  Mix in the cup of brown sugar, & microwave the mixture for an additional 2 minutes, stirring every 30 seconds.

Pour onto your prepared saltines.

Bake for about 17 minutes.  It should bubble, but not burn.

Scatter the chocolate chips on top immediately & let them sit for 2 minutes so they can soften.  Then spread them around into a nice, melty layer.

If you would like to add any decorations/garnishes (like chopped nuts), now would be the time to do it.  I used a combination of red & green sprinkles.

Put the baking sheet into the fridge for an hour to harden.  Then peel off the tin foil backing, which comes off really easily, & break into pieces.

These are SO good.  I hope you enjoy them as much as my family does!

Chocolate Toffee Brittle

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Ingredients:

• 35 unsalted soda crackers
• 1 cup butter
• 1 cup packed brown sugar
• 2 cups semisweet chocolate chips

Instructions:


Preheat oven to 350 degrees F. Cover cookie sheet with foil. Spray foil with cooking oil spray.

Place crackers on foil in 5 x 7 inch rows.

Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.

Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).

Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened).

Refrigerate 1 hour. Break into pieces.

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Mud Puddles A.K.A Fudge Puddles

"The world is mud-luscious and puddle-wonderful" - E.E. Cummings 


I have always liked that quote.  It's just so fun to say, and when you think about it - it's an enlightening way to think of the world. 


Other than the fun-ness (is that even a word?!) of that quote, I have always loved the word luscious.  I blame it on my mother & her interest in the Natalie Dupree cooking shows when I was a child.  Anyone remember her?  Oh, I do!  Whenever she was finished making something yummy, she would say how 'luscious' it was....and before long, each time my mother would make something I liked, I would tell her how luscious it was.  And my Moma can out cook an Iron Chef, so I found myself saying 'luscious' quite a lot.


Just as E.E. Cummings says the world is mud-luscious and puddle-wonderful, I must say that these Mud Puddle cookies go right along with it.  Ready to play in the mud for a bit?  

Preheat your oven to 325 degrees.  

Beat the butter, brown sugar, white sugar, & peanut butter together.

Mix in egg & vanilla extract.

Stir in the flour, baking soda, & salt.

Roll the peanut butter dough into 48 balls, 1 inch each & place them into a mini muffin pan sprayed with cooking spray.

Bake for 14-16 minutes.  


Meanwhile, in a double boiler (I place a glass bowl over a small pot of simmering water) combine the milk chocolate & semi sweet chocolate chips, 1 tsp vanilla extract, & sweetened condensed milk.  

Cook on low - stirring often - until melted into creamy fudgey goodness.

The peanut butter cookies should be done by now, so it's time to turn them into the puddles.  Immediately after they are removed from the oven, you need to make a deep indentation in them using a small spoon or a melon baller.  I usually use my fingers a little to 'perfect' the puddle holes.

Let the cookies cool in the pan a few minutes, then remove to a wire rack by carefully scooping them out like so with a small spoon.

Spoon the fudge (a.k.a the mud) into the cookie (a.k.a the puddle)!

You can leave them as is, or you can decorate them if you wish.  I used M&M's and sprinkles this time around - but I have also used pecan halves, white chocolate chips, and mini marshmallows.

Mud Puddles

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Ingredients:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14oz) can sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 325 degrees.

Sift together flour, baking soda and salt.

Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin sprayed with cooking spray.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a small spoon, melon baller, or your thumb.. Cool in pan for 5 minutes. Then carefully remove to wire racks. Fill each shell with the chocolate mixture.

Decorate as desired.

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Creamy Crockpot Hot Cocoa {Best Ever!}

I meant to start my Holiday goodies series on December 1st, but if you keep up with me on  my facebook page, then you know that we had a water mishap.  A switch had gone bad on our water tank, & we had NO running water in the house for nearly 2 days.  We were filling up containers of water from the neighbor's outdoor spigot, & using that for all of our water needs.  I had NO idea that it takes nearly 3 gallons of water to simply flush a toilet!  If anything, my 2 day experience with no running water made me appreciate it so much more.  I was cooking during the ordeal, then it came time to do the dishes - but kinda hard to do without water!  I am SO glad that is over with now.


I am starting off the Holiday goody season with my recipe for Hot Cocoa in the Crockpot.  This isn't Swiss Miss, folks.  This is the real deal!  On a chilly day, it warms you from the inside out.  Serve it to a child, & you will see their face light up like a Christmas tree.  Proof in point - here is my daughter, Madison after just drinking a swallow.


Decadent doesn't even begin to describe this.  I'm serious - this is the BEST hot cocoa.  Ever.

Stir the cream, sweetened condensed milk, chocolate chips, milk, & vanilla together in your crockpot.  

Cover, & cook on low for 2 hours - coming back to whisk it every so often.

How easy is that?!?


Now, just ladle the hot cocoa into mugs....

Garnish with marshmallows or whipped cream if desired.  I personally love marshmallows with mine.

Sit, relax, & drink this down!  Or, if you are like my oldest daughter Destiny - guzzle it down in the kitchen & grab another mug before Daddy gets home & drinks the pot full :)


This serves 6-8 people, depending upon how big of mugs you use - and I used a 5 quart crockpot in my pictures.

Creamy Crockpot Hot Cocoa

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Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

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Sweet Potato Cheesecake

Yesterday, I told ya'll how I stocked up on sweet potatoes with them being so cheap right now, and posted the recipe for Sweet Potato Bread.  When I baked the potatoes for the bread, I threw a couple more in the oven to prepare for the cheesecake I was going to bake today.  


Yes, you heard me right - I'm baking a cheesecake with sweet potatoes!  Then, I'm topping if off with a perfect pecan topping!  This cheesecake is luscious & delicious (deluscious?) - and the perfect addition to your Thanksgiving feast. 


Here is what you need.  

Preheat your oven to 350 degrees.  Place the 10 graham crackers (large rectangles) in a food processor & pulse until you get crumbs.  

Melt half of the stick of butter, & pour it into the crumbs - along with 1/4 cup of sugar.  Mix it all together, and press into a 9" or 10" springform pan. (I use a 10")

Bake for 10 minutes.  

Meanwhile, in a large bowl, combine sweet potatoes, cream cheese, scant cup of sugar (little less than a cup), 1/4 cup cream, & sour cream.  Beat until smooth.

Beat in one egg at a time, until all 3 eggs have been combined & the mixture is creamy.

Your graham cracker crust should be done now, so scoop the cheesecake filling into it - and spread evenly.

Bake for 70 minutes on 350, or until a toothpick in the center comes out clean.  Turn off the oven, & let the cheesecake sit in there with the oven door ajar for an hour.

Now, it's time to make the pecan topping.  In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved.  Turn up the heat a little, and bring to a boil.

Whisk in 1/4 cup of cream...

Then mix in the pecans.

Pour the hot topping on top of the cheesecake, & refrigerate.

Once the topping is set, you can remove it from the springform pan.

Sweet Potato Cheesecake

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Ingredients:

For the crust:

• 10 graham crackers, pulsed into crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted

For the cheesecake:

• 1.5 cups cooked, mashed sweet potatoes
• 3 (8 ounce) packages cream cheese, softened
• 1 scant cup white sugar
• 1/3 cup sour cream
• 1/4 cup heavy whipping cream
• 3 eggs

For the topping:

• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans

Instructions:

Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes.

Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, scant cup of sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each until creamy. Pour filling into crust.

Bake until toothpick inserted in center comes out clean- about 70 minutes. Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter in a small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

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