Brittany wrote this on 29 November 2015
This stuff is awesome. End of story.
Lots of you probably grew up with these treats during the holidays, and too, probably have your own recipe to make it. However, for those of you who, like me, missed out on a childhood with cracker toffee, I will save your holiday season by giving you this. It has the unfortunate nickname of being called ‘Christmas Crack’ but I have to say, its rather fitting.
There are less than 5 ingredients, if you skip the sprinkles. Cheap to make and easy to do, it makes a huge pan so you can serve it at a party AND give some away to your piano teacher or favorite neighbor. It is so darn festive it is re-DONK-ulous. My kids help make them too, although I keep them away from the hot toffee portion of the recipe. They help lay out crackers, sprinkle chocolate chips, and sprinkle…well…sprinkles.
These are forever a part of my holiday traditions now and if you spend ANY amount of time with me this Christmas season, there is a 100% chance that I will serve these to you at some point. If I spend time with you and YOU serve me some? Even better. Merry Christmas everyone!
Christmas Cracker Toffee Treats
1 1/2 sleeves of soda crackers, such as Saltines
1 c (2 sticks) butter
1 c packed brown sugar
1 (10 oz) bag of semi-sweet or dark chocolate chips
holiday sprinkles, optional
Preheat the oven to 350.
Line a half sheet pan (jelly roll pan, cookie sheet) with parchment paper, letting it extend over all the edges. In a pinch, you can use foil too, but be sure to spray the foil very well with cooking spray. Line the pan with crackers, taking care to set them edge to edge and cover the pan well with no gaps. In a small saucepan, combine the butter and sugar over medium heat. Melt the butter, then bring to a slow boil. Let bubble for 2 minutes, then immediately pour over the crackers. Carefully spread the toffee evenly over the crackers, working quickly so the toffee doesn’t harden. Pop the pan in the oven and bake for 5 minutes. The toffee will spread, bubble a LOT, and get slightly darker. Watch it so it doesn’t start to burn! Remove from the oven, let the crazy bubbling stop 🙂 and then sprinkle the entire bag of chocolate chips evenly over the toffee. Let the chocolate sit for a few minutes and melt, then carefully just spread the melted chocolate over the pan. Let sit at room temperature for several minutes to cool, then set the whole pan in your fridge (if you live where its cold, set it on your porch, in your garage, etc) to cool completely. When it is good and cold, simply lift the parchment paper off the pan and set the whole thing in a cutting board. With a large knife, cut the treats into desired shapes-I like them irregular like broken shards-and serve! Store in the fridge so they stay firm. Enjoy!
Brittany wrote this on 18 November 2015
There is a misconception that great produce is not available once summer is over. *gasp* I know. Shocking.
Obviously, since you all go to pumpkin patches and apple orchards in September and October, you know that this cannot entirely be the case. Autumn is a favorite time of year for a lot of reasons (fall colors, crisp weather, cute boots…) but I am continually inspired by the rainbow of available items at my local farmers market. The colors and flavors and textures draw me into the kitchen like no other season does. I’m not talking about the heavy, cream laden casseroles and hot dishes, although those are good too. I’m am referring to the stewed, roasted, and braised root veggies and greens that thrive in this chilly weather.
So in turn, to inspire all of YOU, I have TWO (actually three) ways to enjoy a rainbow of vegetables this season. Roasting is easy, classic, and tasty, but it goes beyond just roasting and eating. There are so many different ways to take this dish to the next level, and these are just two of them. What are YOUR favorite ways to enjoy the veggies of the season?
Check out the recipe for Roasted Vegetable Salad and Roasted Veggie Pasta over at the Columbia City Moms Blog!
Brittany wrote this on 11 November 2015
Some recipes taste just like they sound and this is one of those recipes. You expect them to be soft, pillowy cookies that are moist and rich, but chocolatey too. And they are. All of that. Exactly that. *sigh* So cozy. I tend to prefer my cookies chewy and crispy, but there is always room to branch out. I have been wanting to add a soft batch chocolate chip cookie to my recipe library, and these have been perfect every time. Plus, THERE IS CREAM CHEESE IN THEM! A detail that speaks for itself, obviously, but I thought I would write it in all caps anyway.
Speaking of cozy, we are in the middle of a giveaway right now! Enter to win snuggly, handmade items by Pine Tree Goods, and if you are one of the two winners, these cookies will just complete the whole scene. Cozy cowl or mittens + warm cookies = a good good day. Heck! If you don’t win, these cookies will make you feel better! So its all good. They have to be chilled before they bake so you can mix them up now, and then bake them when you get home from work/school/errands tomorrow!
A few things to remember about these: Don’t skip the ‘chill in the fridge’ step, and don’t add more cream cheese than it calls for. I may or may not have done both of these things at various times, and both ended in an unfixable disaster. More cream cheese creates soup, not cookies. And not chilling the dough makes soup, not cookies. Follow the recipe and all will be well. Go figure! Soft Batch, Cream Cheese Chocolate Chip Cookies
Recipe adapted from here.
1 stick (1/2 c) softened butter
1/4 c cream cheese, not fat free or spreadable
3/4 c brown sugar
1/4 c sugar
1 tsp vanilla
2 1/4 c flour
1 tsp baking soda
2 tsp cornstarch
pinch of salt
2 c dark or semi-sweet chocolate chips
In a large mixing bowl, or in the bowl of a stand mixer, combine butter and cream cheese until creamy and mixed VERY well. Add the sugars, vanilla, and egg, mixing well after each addition and scraping down the bowl between. When thoroughly combined, add the dry ingredients and mix well. Gently stir in the chocolate chips. Refrigerated dough until very cold or scoop dough into a sprayed or lined cookie sheet and THEN chill. The key here is to bake the dough COLD. Bake at 350 for 9 minutes, or until the edges are brown and the centers are still soft. Let cool on the pan until just warm, then remove to a cooling rack. Cookies keep sealed at room temp for 3 days or frozen for several months. The dough can also be portioned into cookies and then frozen to be baked later. Just let the frozen dough balls defrost in the fridge for a bit before baking. Enjoy!