Easy Toffee

I'm still looking for an easy, tasty toffee or nut roca.  My last post is tasty, but I thought I'd try a recipe I found at Tasty Kitchen to compare.   The toffee was easy to make!

Toffee floating near the 12 Apostles, Port Campbell Nat'l Park, Australia

The color of the cooked toffee mix is good on missamy's pictures so that's what I went by.  However, I didn't let mine get quite as dark, but almost.  Mine did NOT smoke, but I did close the bedroom doors with the smoke detectors just in case!  I also used medium high heat, not high heat.  I only made 1/4 of the original recipe (but almost a 1/2 cup of chocolate chips) and put it in a 8 x 8 baking pan. I also used pecans and almonds for the topping.  I like how the sliced almonds "slice" through the toffee.
I think the flavor is close to my earlier post, but these won't crack your crowns! I sprayed the pan with cooking spray, but next time I would use parchment paper to line it - a tip from Anna at Cookiemadness.  I want to try this using my brown sugar recipe, but follow the technique for the Tasty Kitchen recipe. 
Let me know what you think if you try these!    Linked up to: Sweets for Saturday

Nut Roca Bars

We had 8 inches of snow yesterday. The University where I work rarely closes, but today they closed until noon.

Brother Mark fighting the snow blower.

I decided not to fight the slippery roads and instead decided to cook up an old favorite candy recipe of mine.  My dad used to bring home a special candy treat when he would go on business trips - it was called Almond Roca.  

I don't remember where I came across this recipe, but I think I've changed it a bit over the years.  It is simple and delicious, but doesn't always slice up pretty so for you perfectionists out there, beware .  The rejects are delicious though!   Below is my version.

Utensils you will need:
9 inch pie pan
candy thermometer
small saucepan

Ingredients
1 generous cup semi sweet chocolate chips
3/4 cup firmly packed brown sugar
3/4 cup chopped lightly toasted nuts
1/2 cup (one stick) salted butter

Directions
Pour nuts into pie pan and spread out. Set aside.
In a small saucepan melt butter and brown sugar while stirring constantly.

While keeping thermometer inserted cook and stir on medium heat until temperature reaches 275° or soft crack stage. Immediately remove from heat and pour evenly over nuts.  Take the back of a spoon or frosting spreading spatula and spread quickly and gently to cover all the nuts.  Take a fork and prick a holes across the top  so the chocolate will adhere better.  I forgot to do this this time.
Then sprinkle chocolate chips evenly over the top and lightly press in.  Wait for a couple of minutes until the chocolate chips melt and appear glossy. Smooth out the chocolate chips with the back of a spoon or if you have one, those nice cake frosting spatulas. 

Put into the refrigerator for about 35 minutes.  Take out of the refrigerator and allow to cool the rest of the way on the countertop if you don't need them right away.   When the chocolate is not wet or shiny anymore, invert pie plate on a cutting board. The candy should pop right out. 

I leave it on the cutting board for about a half hour or so to make sure the caramel is not hard from the refrigerator.  Using a sharp strong knife, press straight down with the chocolate side up  (or sometimes I cut nut side up.  See which way makes the chocolate stay on better.)  I don't always get perfect looking bars, but I always get delicious bars!!!

Vanilla conspiracy?

I have always wondered if there was a conspiracy behind adding vanilla to just about every baked product you can imagine.

I am not generally a conspiracy theory person. Stil I wonder how vanilla can enhance already bold flavors when it is so, well, vanilla? I want to know why it is an additive in almost every baked product-even when you want your baked product to taste and smell like strawberry, banana, chocolate, lemon, etc.  Have we been brainwashed into thinking vanilla enhances the flavor of *everything* we bake?   Has anyone ever tried to bake a batch of brownies with, and then without that teaspoon of vanilla to see if it makes a detectable difference?  What would happen to the vanilla industry if millions of Bakers performed a simple taste test: (make a small pan of brownies with vanilla and a small pan of brownies without vanilla) and they determined there was no detectable difference between the two? 

Well, this Baker performed the test with brownies. I went on to conclude when you want a strong flavored baked product such as strawberry, chocolate, banana, lemon, maple, etc., the teaspoon of vanilla does not affect the flavor, but it can detract from the flavor if you use too much.  I believe vanilla can enhance the flavors of certain items such  as vanilla ice cream, vanilla cupcakes, vanilla pudding, custards, and other delicate flavored desserts and sauces.   However, when it comes to wanting a bold flavor to pop, make sure your batter is not overly sweet (make sure you've added enough salt.) In addition, adding various extracts such as orange, maple, strawberry, and lemon  makes baked good's  flavors pop and adds a surprisingly delicious element to some traditional items.  I understand many of you will not be willing or able to quit your vanilla addiction to all things baked. You might tremble and perspire with fear at the thought of not adding vanilla the next time you bake something.  For you I say: baby steps.

Vanilla

When I return from hopefully sunny and warm Florida, I will post some musings on my vanilla conspiracy theory. For now, here are some interesting facts you may not know.

Vanilla is derived from a specific orchid originally only pollinated by a particular bee native to Mexico and Central America.  The orchid blooms for one day.  The bee has that one day to polinate it. The vanilla bean is the fruit from that flower.  It is widely believed  vanilla is a flavor potentiator-"meaning it enhances our ability to taste other foods including chocolate, coffee, fruit, and
nuts, and boosts our perception of sweetness." (Taken from America's Test Kitchen site)

Vanilla was once so rare and expensive that it was only available to royalty.

Vanilla was once considered an aphrodisiac.
Vanilla was used as a remedy to calm upset stomachs.
The first Vanilla extracts were made in apothecary shops.

Vanilla is one of the most complex tastes in the world, with over 250 organic components creating its unique flavor and aroma.
The scent of Vanilla may ease tension and anxiety and seems to promote feelings of safety and security.
Consumption of vanilla beans in the US is approximately 1,200 tons per year! (Taken from Watkins)

Blueberry cream cheese oat bars-redux again!

I was checking out Katrina's Baking and Boys! blog and stumbled across a picture of one of the most delicious looking bars I've seen!  These bars morphed from a blueberry bar (courtesy of Anna at Cookie Madness) to Katrina's blueberry cream cheese bar.  I read the recipe and realized I had everything in my pantry to make these scrumptious bars. I did a big yippee because that meant I didn't have to go out in below zero weather!
This recipe has a few steps, but each step is simple.  It is a great way to use up frozen fruit. I used blueberries per the recipe on Katrina's site, but you could probably use frozen raspberries, blackberries, or strawberries also. The recipe is versatile and: It is delicious AND pretty AND a bit healthy too!
Here is a picture before I cut them up.

Here is a picture of the cut bars-I was surprised how easily they cut and held their shape!

Here is the recipe with my modifications. You can find the original recipe on Baking And Boys!

 

Blueberry Cream Cheese Oat Bars, adapted from Baking and Boys!

Crust and topping:

1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour (whole wheat pastry flour would probably work too)
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt (omit if you are using salted butter)
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted (I used salted butter)
1/3 cup chopped walnuts or pecans  (I used chopped pecans)

Blueberry Filling:
1 2/3 cup frozen blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
1 tablespoon lemon juice

Cream Cheese Filling:

8 ounces cream cheese, softened

½ cup granulated sugar

1 large egg

1/4 teaspoon orange extract

Pinch salt

                           

Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.

In a large bowl mix oats, flour, brown sugar, baking soda, salt, cinnamon, and nuts (or leave nuts out of the crust and add them to the crumble topping later). Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve 2/3 cup crumb mixture for topping-mix nuts into this if you didn't incorporate them earlier; Press remaining mixture firmly over bottom of foil-lined pan. Bake 8 minutes to set crust.

Prepare Cream Cheese Filling:

In bowl of electric mixer, beat softened cream cheese until smooth.  Add sugar, orange extract, and salt. Beat well.  Add egg and mix until combined.  Pour filling evenly over baked crust.

Prepare fruit filling:
In a small saucepan combine blueberries, sugar, and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly (it will not be too thick) about seven minutes. Remove from heat and pour evenly over the cream cheese filling.
Sprinkle reserved crumb mixture over top. Bake 30 minutes at 350° or until top is browned and filling is bubbly (mine were done at 25 minutes). Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board and peel off foil. Cut into nine bars. Store in the refrigerator loosely covered, but serve at room temperature.

Not so bad for you Blueberry Banana Brownies

I was in the mood for blueberries.  And chocolate.  And bananas.    I remembered how much I enjoyed eating the chocolate covered blueberries I used to get at Trader Joe's. So I thought why not fold fresh blueberries into banana brownies?  I also just happened to have some whole wheat pastry flour to use up.  If you like a fudgy brownie with a shiny, crackly top that has some fruit hidden in it, these are for you!  You could probably use dried blueberries or some other dried fruit-be creative!
I had two taste testers-one just got her braces and didn't want to be photographed with chocolate teeth-the other one would do anything for a brownie!  Here is my lovely niece Lilah ready to eat her second brownie.... They both gave the brownies two thumbs-up!
As you can see below, you might want to have a few blueberries ready to poke into the batter after you pour it into the pan so they look like they are more evenly distributed.

Here is the recipe:

6 oz semi sweet chocolate (or about 1 cup of chips)

6 tablespoons salted butter
1 cup firmly packed light brown sugar
2 large eggs  lightly beaten
1/2 of a small banana-well mashed
1/4 cup whole wheat pastry flour
1/2 cup regular sifted all-purpose flour

1 T unsweetened natural cocoa powder

1/4 teaspoon salt plus a pinch

1/2 cup fresh (***or frozen), washed and patted dry blueberries

1/2 cup semi sweet chocolate chips

1/2 cup lightly toasted chopped pecans
*** If using frozen blueberries, take them out up the freezer about five minutes before you are going to mix them into the batter.  Toss them with a little bit of flour in a small bowl to completely coat them before mixing them into the batter.

Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan.
Or use non-stick foil to line the pan.
Mix flour, cocoa, and salt together and set aside.
Combine sugar, eggs, and banana in a separate bowl-stir until combined (I use a hand-held mixer on low for about 15 seconds).
Melt butter in a saucepan over medium low heat, then reduce heat to low and add 1 cup of chocolate chips. Cook and stir over low heat until smooth. Cool 5 minutes.
Pour melted chocolate into sugar, egg, banana mixture-stir quickly until combined.
Stir dry ingredients into chocolate mixture until just combined.
Fold in that last 1/2 cup chips and toasted nuts.
Gently fold in blueberries.  Save a few for poking into the batter after it is in the pan.
Bake 45 min to 53 minutes, but check at 45  (my oven runs hot so I bake them for 53 minutes at 320°).
Cool completely before cutting.  I use plastic knives to cut brownies-you may break a few of the knives, but nothing sticks to the plastic so the cuts are clean!



Close up Mixed nut caramel orange pie-see post below!

Turns out peanuts are too strong...so general consensus is leave peanuts out.