TOFFEE SANDWICHES
Buttery toffee-flecked cookies with a toffee-flecked buttercream filling...yum:) Interestingly enough, I got this recipe from a friend in my aerobics class--I'm assuming these cookies will be the reason both of us show up to class faithfully!!!
Provided by JamesDeansGirl
Categories Drop Cookies
Time 40m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- COOKIES: Preheat oven to 350*F.
- In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
- Add eggs, one at a time, blending well after each addition.
- Add the vanilla.
- Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
- Stir in the toffee bits (the dough will be stiff).
- Drop dough by rounded tsp.
- 2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
- Transfer cookies to wire racks and cool completely.
- Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
- Gradually add the powdered sugar, blending well after each addition.
- Add the vanilla and enough half-and-half to reach desired spreading consistency.
- At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
- Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.
Nutrition Facts : Calories 1794.7, Fat 81.2, SaturatedFat 50.3, Cholesterol 300.6, Sodium 1038.1, Carbohydrate 259.4, Fiber 2.1, Sugar 196.5, Protein 12.4
TWO TOFU SANDWICHES
I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 40m
Yield 1 sandwich
Number Of Ingredients 16
Steps:
- Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
- Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
- Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams
TINA'S TOFFEE
Edelweiss Chocolates in Beverly Hills makes a delicious toffee, but when I want to make it at home, I turn to my aunt Tina's toffee recipe. Every holiday season my aunt Tina and my mom would make a giant batch, with aunt Tina in charge and my mom as a helper. Our house would be filled with sheet pans of cooling toffee, with aunts and friends chopping nuts and melting chocolate. It's the go-to Thomas family gift, and I can't imagine a Christmas without it.
Provided by Claire Thomas : Food Network
Categories dessert
Time 5h40m
Yield about 5 pounds
Number Of Ingredients 7
Steps:
- Grease 2 sheet pans with butter.
- Heat the butter, sugar, kosher salt and 1/4 cup water in a medium saucepan fitted with a candy thermometer over low heat, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Cook until the mixture reaches 302 degrees F, 15 to 20 minutes. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture.
- Immediately pour the hot toffee into the 2 prepared baking sheets and smooth until evenly coated and 1/8 to 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in overnight, uncovered).
- Once the toffee has cooled, carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
- Melt the chocolate over a double boiler, stirring to combine. Use a spatula to coat one side of the toffee with the chocolate, and then immediately top with a heavy sprinkle of the pecans and a sprinkling of flaked sea salt. This must be done immediately, because the cold toffee can cause the chocolate to harden before the pecans can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate, pecans and sea salt. You will probably have chocolate and pecans left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again.
- When the toffee is ready, crack it into irregular pieces with your hands. Bag them or stick them in a tin for your own enjoyment.
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