White Chocolate Kit Kat Blondies

Kit Kat Bars are a classic. I mean, how can you not like  ‘em (doesn’t it seem like I say this a lot?)?! When I was younger, and to this day (maybe a bit embarrassing to admit), while I was eating one, I would bite off one letter at a time, sometimes varying which end I chose to bite off. It’s quite an amusing experience. Confused? Let me explain.

(image from here)

If I started from the left side, I would bite off the K, leaving “it Kat”. If I continued to bite from the left end, I would eventually get to “at.” Typing this up, I realize this probably sounds stupid, but more so extremely strange. I guess you’re going to have to trust me on this one. Try it next time you eat one, and notice how much more joy you’ll get out of the experience (please note, I might just be the weird one in this situation…in fact, I probably am).

Have I lost you yet? Sorry! My mistake! You want to hear more about the recipe? Well, I do have to admit I wasn’t able to snap any photos. So let me describe them. On the bottom of the pan, you have chopped up pieces of Kit Kat Bars. Then you pour a white chocolate blondie batter over it (with both melted white chocolate and white chocolate chips). You bake it up, and well, honestly, it looks a bit bland. All you see is the white chocolate batter. But then, you cut into them. And that is the real magic. Ooey, gooey, messy, yummy, irresitible-ness. I was baking these for Rachel, so I only stole about a 1/2 inch square bite for myself. I sure wish I could have had more though!

The Details:

The Process: These were quite simple to whip up. In the end, I inadvertently underbaked them, because I was so worried I would overbake them. Let’s just say I don’t think this hurt them at all. It actually added to their appeal, I think.

Notes on Ingredients Used: I used unsalted butter, as that’s the only butter I ever have on hand. The recipe called for ten Kit Kat bars (mini), but I only had eight. This worked, but I’m sure ten might have been even better.

The Verdict: As I mentioned, I only had a small piece, but I was wanting more. Rachel said they were delicious, and definitely a keeper recipe.

White Chocolate Kit Kat Blondies

Adapted from Picky Palate

1/4 cup butter

3/4 cup white chocolate chips

1/2 cup sugar

1/4 cup packed brown sugar

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

2 eggs

2 tablespoons heavy cream

8-10 Kit Kat mini bars (a single package counts as one; if you wish, you could even do a few more)

Preheat oven to 350 degrees F. Line an 8-inch-by-8-inch baking pan with foil, and spray with cooking spray. Chop up Kit Kat pieces, but not into too small of pieces, and evenly lay out on bottom of pan.

Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl. Stir in melted butter/white chocolate, and then stir in eggs and cream. Pour batter into prepared pan, spreading out the batter while being extra careful not to mess up placement of Kit Kat pieces too much. Bake for 30-35 minutes or until cooked through (or slightly underbake if you wish), let cool, and then cut into squares.

Note: If you’re feeling fancy, as soon as the pan comes out of the oven you could stick a half a single bar into the top of each piece (they wouldn’t be cut up yet, so you’d have to use your good judgement). This isn’t necessary, but it could add to the presentation appeal (and add in a bit more milk chocolate-y flavor).

After my babbling on at the beginning about how I used to eat (and still do eat) a Kit Kat Bar, I’d just like to show you that someone else must share my joy of eating them this way:

(image from here)

And although this isn’t how I eat my Kit Kats, have a look here. It gave me a chuckle that their was a discussion on how to eat a Kit Kat Bar!

How do you eat your Kit Kat Bar? Do tell (even if it’s as simple as just biting into it!)!

Edit: There has been some confusion as to how to leave a comment…I’m sorry that this is proving tricky! All you have to do is click on the title of the post and scroll down…there should be a comment box. Even easier, click on the number next to the date (under the post’s title). This will take you directly to a box to leave a comment in (the number stands for how many comments there currently are). Don’t be shy about leaving comments! Thanks!

Black and White Cookies

I love New York City. How can one not?! In case you don’t know, Black and White Cookies are a trademark of the city. The cake-like, slightly lemon-y flavored cookie is topped half in vanilla icing, half in chocolate icing. This means you don’t even have to choose between chocolate or vanilla! You get the best of both worlds! Because these are iced by hand, you get a perfectly imperfect look.

Note that these photos were taken after the icing had set. While it was still soft, the icing had a much more vibrant color.

The Details:

The Process: Though these aren’t too difficult, you definitely need patience when putting on the icing. Yes, they don’t have to look perfect, but it’s only natural to want them to look pretty good. There is some hands off time as well, but overall these should be a smooth thing to make!

The Verdict: Yum! Rob, Madison, and I all truly enjoyed them! Madison brought some to a gathering she went to, and while she did bring some home (luckily for me!), they were well received and she said everyone loved them. I suggest you try these!

Black and White Cookies

Adapted from Chocolate & Vanilla by Gale Gand

 

For the cookies:

8 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup whole milk

¼ teaspoon pure vanilla extract

1/8 teaspoon pure lemon extract

1 ¼ cups cake flour

1 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the icing:

2 cups powdered sugar

5 tablespoons milk (I used whole)

1 teaspoon pure vanilla extract

2 tablespoons cocoa powder, preferably Dutch-processed

Line cookie sheets with parchment paper.

Using a mixer fitted with the paddle attachment, beat the butter on medium speed until ight in color, then add the granulated sugar and beat until fluffy, 3 to 5 minutes. Beat in the eggs, milk, and vanilla and lemon extracts.

In a large bowl, stir together both of the flours, the baking powder, and salt and then add to the sugar-egg-mixture, mixing until thoroughly combined.

Place dough in refrigerator for about 20 minutes (not too long!). Roll the dough into 1-inch balls. The dough will probably be sticky, so coating your hands in flour or using a scoop dipped in flour may be necessary. Space evenly on cookie sheets and chill in refrigerator for at least an hour, but up to two days.

Preheat the oven to 375 degrees Fahrenheit.

Wrap a flat-bottomed mug or drinking glass with plastic wrap. Press down on each ball of dough to flatten it into a disk about ¼ inch thick and 1 ¼ inches in diameter (keep the dough you are not working with in the fridge). Bake for 15 minutes, or until golden. Transfer to cooling rack and let cool.

To make the vanilla icing, in a medium bowl stir the powdered sugar with 3 tablespoons of the milk and the vanilla until smooth. To make the chocolate icing, transfer half of the vanilla icing to another bowl and stir in the cocoa powder and remaining 2 tablespoons milk.

When the cookies have cooled, turn them over so the flat sides face up. Using a small spatula or a butter knife, spread vanilla icing on half of the flat surface of each cookie. Then spread the other half with chocolate icing. Let the icing set for about 30 minutes. If you have left over icing, you may consider doing a thin second layer. It’s not necessary though.

Apple, Honey, and Goat Cheese Tart

This is no ordinary post. You see, I chronical my baked goods (even if not actually baked, if we’re being super-duper technical!) on this blog…meaning my desserts. This, however, can be either a dessert, main dish, or hors d’oeuvres! Is that not cool or what!? I, personally, did serve it as dessert though.

I think it’s time I tell you something, dear readers. I love goat cheese (was that not anticlimactic or what?!) I don’t know what it is about it. Perhaps it’s the creaminess, I don’t know. Although you haven’t seen me bake with it yet, you can bet you probably will in the future (and I have baked with it prior to this blog).

 The Details:

The Process: Yes, it takes a bit of time to peel the apples, but other than that this recipe is super simple and a cinch to prepare!

Notes on Ingredients Used: Although I haven’t gone apple picking yet this fall season, I can only imagine how lovely this dish would be with freshly picked apples! Mmm. Isn’t it kind of me to share this recipe in the prime season to make it?!

The Verdict: Being the sucker for goat cheese that I am, I couldn’t help but enjoy this.  No, it’s not your rich, chocolate dessert, but for a lighter option this is great. The sweetness of the honey and apples masked some of the goat cheese’s tang but brought out it’s creaminess. The one thing I was disappointed in was the fact that the puff pastry became quite mushy and not so crispy due to the fact of how liquid-y the dish is (it’s not soup, mind you). This was not a deal breaker or anything though. Rob liked it pretty well, though noted he wasn’t enamored with it. Madison was not a fan. She didn’t even finish her piece! I wonder though, if this had been served as hors d’oeuvres would they have liked this dish more. Something to think about…

Apple, Honey, and Goat Cheese Tart

Adapted from Sugarlaws

INGREDIENTS:
1 sheet puff pastry (about 8.5 ounces)
2 small apples (type of your choice)
A little lemon juice (about a tablespoon)
1/3 cup honey
2 tbsp butter, melted
6 ounces fresh goat cheese (not crumbled)*

DIRECTIONS:
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with enough lemon juice to coat. This will prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan (depending on your puff pastry, you may not have to roll it out at all). Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.

5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. Using your hands is probably the best way to spread it gently, because even a cheese knife risks breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.

Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.

*To make it spreadable, you may find that putting it in the microwave just to slightly soften it is in fact quite helpful. Just don’t overheat!

Now if only I could say all my baked goods could be served as a main dish, hors ‘doeuvres, or dessert! Imagine…frozen cookie dough balls for dinner!

Chocolate Popcorn with Sea Salt

When I told Rob what I was making, he commented that I seemed to be very addicted to this whole salted chocolate thing. Ha! Guys! Well, actually, I do admit I’ve been drawn to this “trend” lately, but if it’s a yummy trend, who cares?! Right?

The Details…

The Process: Well, this should be a pretty simple, easy recipe to execute. Notice the emphasise on “should?” I was being naughty when I was melting the chocolate and didn’t keep a close enough eye on it. It overheated. A little bit of panic came, but I was able to rescue it, adding melted butter, much more milk, and a little bit more chocolate! I was so proud of myself! But really, this shouldn’t be too hard of a recipe.

Notes on Ingredients Used: The original recipe called for stove top popped popcorn. I happened to only have microwave popcorn on hand, so that’s what I used! Either would work though!

The Verdict: It’s chocolate! How could Rob and Madison not love it?! And let me tell you, they sure did! I thought it was good too! I’m sure this would be an awesome crowd pleaser.

Chocolate Popcorn with Sea Salt

Adapted from A Cozy Kitchen

3 bags microwave popcorn OR 1 cup unpopped stove top popcorn kernels

12 ounces chocolate (any kind, but I used semi-sweet)

2 tablespoons butter, cut into smaller pieces

splash of milk (any kind will do…I used whole milk)

1-3 tablespoons (to taste) sea salt, kosher salt, or a mixture of the two

Pop your popcorn. Allow to cool.

In a double boiler, or just a glass mixing bowl over boiling water, melt the butter, chocolate chips and splash of milk.  Stir until melted and smooth. Watch carefully! 

To coat the popcorn: You’ll probably want to do so in batches. Thirds work well. Pour the popcorn (1/3 of it) in a mixing bowl and add 1/3 of the melted chocolate.  Grab a wooden spoon and gently stir in the chocolate, ensuring that all of it is covered in chocolate. you might find that this is more difficult than it sounds…what I did, silly as this may sound, is put two plastic bags on my hands and then just mixed it with my hands. This worked well. You could, of course, use actual plastic gloves (I just didn’t have any).  Then spread the chocolate popcorn out on waxed paper, and liberally top with a sprinkling of salt. Do other two batches.

Let it sit for a few hours or until dry and then put in airtight container until ready to serve. Or, start gobbling it up right away!

*Note: If you want more chocolatey popcorn in the end, either melt more chocolate or make less popcorn. If you want less chocolatey popcorn, increase the amount of popcorn you use. The amounts given work very well though…not too sweet but still decidedly chocolatey!

UPDATE: I was notified that it’s tricky to find out how to leave comments on my posts…and that is not good! Upon hearing that, I realized it is quite true! I want to hear from you…I really, really do! So, in case you’re wondering how you do leave a comment, you click on the post’s title and scroll down…hopefully then you should see a box for comments. Or, click on the number to the right of the date (next to the post’s title; the number stands for the amount of comments already left). I will also do my best to see if there’s an easier/more obvious way. Stay tuned and feel free to leave a comment, even if it’s just to say hi!

SECOND UPDATE: After mulling around the possibility of just getting a totally new format, I think I’ve decided to keep the blog as is. Hopefully the directions listed above are sufficient in helping you leave comments…and please do leave ‘em! Thanks!

Vanilla Bean Sugar Cookies

As promised, here’s today’s second post! Now let me start off by saying this: Don’t let the title fool you. I did not bake some bland old cookie that nobody would ever want. Trust me on this one. Shall I show you proof?

Vanilla bean? Check. Batter made. Check. Eaten more than you should have of the dough? MAJOR check! Roll and freeze dough. Check.

Cut chilled dough. Place onto cookie sheets and bake for 8 minutes (well, honestly, 5 minutes in my convection oven). Check!

Take out of oven. Let cool 1 minute on cookie sheets. Transfer to wire rack. Let cool a bit more. Check, check, check, and check!

Take a bite. It’s necessary work to taste test as soon as possible!!! CHECK! (The verdict? Yummy!).

……

……

……

……

……

……

……

But you know I couldn’t leave it at that!

Make a caramel sauce. Mmmm. Check.

Drizzle about 1/4 of the cookies with caramel. Check.

What about the other 3/4 of the cookies? You’ll see!

Chop chocolate. Add a dash of vegetable oil. Melt chocolate. Check!

Drizzle about another 1/4 (of original amount) of the cookies with chocolate. Check.

Not done yet!

Drizzle about another 1/4 (of original amount) of cookies with chocolate. Then drizzle with caramel. Check!

Leave rest of cookies in their wonderful simplicity! Check!

The end result? A variety of yummy cookies including chocolate drizzle, caramel drizzle, chocolate and caramel drizzle, and simply plain!

The details:

The Process: The cookies themselves are quite easy to make. Technically, you don’t have to chill the dough…you could just scoop it. But in my opinion, chilling and slicing was a nice option for this type of cookie. And you could stop after the cookies come out of the oven and enjoy them as is. Or you could be like me and experiment a bit. The caramel sauce I made for these is not the same I used here. Instead, this recipe is a little more foolproof…a bit harder to mess up (and I should mention it tastes positively delicious!). The chocolate sauce? Simple as melting some chocolate. No, seriously…it’s that simple (well, you add a  touch of vegetable oil if microwaving, but still!).

Notes on Ingredients Used: Perhaps you’re looking at the ingredient list and saying, “Vanilla bean?! Where on earth am I supposed to find one!!!?” Or, maybe it’s more like this, “Vanilla bean? Are you crazy?!! They’re so expensive!” Well, I can answer both questions! I buy my vanilla beans from a store specializing in spices. You could also find them online. Just search around! Secondly, yes, vanilla beans can be expensive. But, if you buy in bulk (like I do), you’ll save a lot of money. Really. You will. And, yes, you could just omit the vanilla bean…but that wouldn’t be any fun! The vanilla bean truly adds a great touch. For the chocolate topping, I used semi-sweet chocolate, because it’s what I happened to have on hand. I’m sure you could also use a dark or milk chocolate, and it would turn out beautifully as well. It comes down to personal taste.

The Verdict: Well, honestly, I’m the only one to have tried these so far. I promise I’ll update this post as soon as I get other opinions. I’m going to bite the bullet though and say this is a keeper recipe. It’s one you can really play around with, as I did, to customize to your liking. You can also simply enjoy the cookie without any extra toppings…they’re good like this too! And did I mention how good the dough is?! It’s super, super good! UPDATE: Rob tried the caramel drizzle cookie, and said it was very good. He loves caramel, so I’m not surprsied!

Vanilla Bean Sugar Cookies 
Adapted from Sugarlaws

1 cup butter
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
1 vanilla bean, scraped
1 tsp baking powder
2 1/2 cups flour

Preheat oven to 400 degrees (if scooping dough). In a large mixing bowl, cream together the butter and sugar. Add vanilla extract, eggs, and seeds from vanilla bean (note the first few pictures…scrape the “goodness”* out of the bean and then simply put that on the beaters…this way all of your “goodness” gets into the dough).

Sift together the baking powder and flour, and add to the wet ingredients. Choose one of following methods.

Scoop and bake: Shape cookies into balls and place on a greased cooking sheet, flattening slightly with your palm. Bake for 8 minutes (don’t overbake!), allow to cool in the baking sheet for 1 minute, and transfer the cookies to a wire rack to cool completely.

Chill, slice, and bake (recommended option): Form dough into logs on waxed paper, with a diameter of about 1 inch** Chill in freezer for about 1 hour, or until nicely firm. Preheat oven to 400 degress. Cut pieces about 1/2 thick. Lay on greased cooking sheet, about 2 inches apart. Bake for 8 minutes (don’t overbake!), allow to cool in the baking sheet for 1 minute, and transfer the cookies to a wire rack to cool completely. Eat as is, or make any number of the following toppings. Feel free to add your own touch as well.

Makes about 75 small cookies.

*Don’t you love my technical terminology?!

**diameter can be whatever you want…cooking times may vary

Caramel Sauce

Adapted from Allrecipes.com

1/4 cup brown sugar

1/4 cup butter

1 tablespoons light corn syrup

1/2 tablespoon vanilla

Combine all ingredients in small saucepan. Set over heat and bring to gentle simmmer for about 3-4 minutes, until slightly thickened. Drizzle over cookies using spoon. Note that this recipe can be used for topping other desserts as well.

Chocolate Drizzle

3 oz. semi-sweet chocolate (or chocolate of your choice)

1 teaspoon vegetable oil, if microwaving (see melting choices)

Chop chocolate. Choose one of following options.

Mircrowave: Place chocolate in microwave-safe bowl. Add vegetable oil. Melt in microwave, watching carefully to not burn chocolate at all. (Mircowave times vary, so it is best to carefully watch on your own…start with about 20-30 seconds and go from there. Remember you can always heat for a longer amount of time, but once the chocolate burns, it cannot be reversed!).

Double Boiler: Put chocolate in double boiler. Heat until melted. Do not burn chocolate.

Drizzle over cookies using spoon. Note that this recipe can also be used to top other desserts.

Note: You can make the chocolate and caramel topped cookies I also made by making both the caramel sauce and chocolate drizzle. Then, drizzle chocolate over cookies. Next, drizzle caramel over cookies. Try to do about equal amounts with possibly a bit more caramel. Again, it’s all about personal taste.

My final advice?: Yum! I’d make ‘em again! If you have a picky eater, the cookies on their own are sure to please!

Chocolate Toffee Cookies…and A Note

Hi Everyone! Sorry I’ve been sort of MIA (it’s been about a week since my last post)…more on that later. Anyway, even though I haven’t kept up with my posting, I have done some baking! Last Thursday, I whipped up the Peanut Butter Krispy Bars I made here again. Yes, there was a reason though. You see, I was going to a gathering with Amanda, Shelly, Leslie, Katrina, and Julie. I had this great plan…I was going to make S’more Whoopie Pies that were gluten-free (Leslie is gluten-intolerant). However, at the store, a key ingredient to achieving a good gluten-free whoopie pie was nowhere to be found. I had to go to a plan B, which was something I knew I could whip up quickly and would be tasty (AKA, these bars!). Let me just say that these bars were the only thing to get entirely eaten up at the gathering (others had brought non-gluten-free brownies with a peanut butter swirl and a gluten-free cake).

On Friday, I made Moulleux au Chocolate, which is a lava cake I learned how to make while on vacation in Paris (I served it with store-bought vanilla bean ice cream, caramel sauce left over from these, and chocolate ganache left over from a recipe I made prior to this blog). I’m still perfecting how to make it, so I’m not going to post it. I unfortunately didn’t get to snap any pictures either. Sorry!

On this past Monday, I made Chocolate Toffee Cookies. It was a new recipe, one I found on Smitten Kitchen.

(Notice in the last two pictures the cookie getting eaten? It totally was wasn’t me!)

The Process: These were easy enough to mix up…they do require some time in the refrigerator/freezer though, so that adds on a bit of time (wow…all three recipes I’ve shared with you so far require quite a bit of hands off time…trust me, it’s purely coincidence!).

Notes on Ingredients Used: I used Ghiradelli bittersweet chocolate (the recipe called for either bittersweet or semi-sweet). Because the recipe didn’t specify what type of brown sugar to use, I used light brown (it was what I had handy). For the Heath bars, I bought a package of mini sized bars. I weighed out 7 ounces (what recipe called for), plus a few bars extra and chopped them up. I did not use walnuts, as they were optional, and I know Rachel, Madison, and Rob prefer no nuts in their sweets. For the sprinkling of salt on top of each cookie, I used kosher salt (this was a nice touch…I personally love doing this with cookies…note the salt in the pictures!).

The Verdict: Honestly, I really didn’t get much of a reaction from Rob or Madison. Rob actually commented that we thought there was a coffee taste to the cookie, but when I told him it was Heath bar, he seemed to get it. Rachel literally gave me no reaction. Eli and Lexie apparently liked them, although I wasn’t around when they tried them. Me? I though they were good enough, but not wow. From the comments on Smitten Kitchen and Deb (the woman behind Smitten Kitchen), I was expecting more. The cookies do have a nice texture when you bite into them, but honestly, it was hard to taste the toffee most of the time. Perhaps in the future, if I were to make these cookies again, I would chop the Heath bar into bigger pieces and do more than the 7 ounces the recipe called for (I did do slightly more than 7 ounces, but I think even more would be needed). Am I begging to bake these up again? No. Because the recipe calls for a whopping pound of chocolate, these are more on the expensive side. I’m okay with expensive, as long as they’re totally worth it. Not so sure these are. Finally, as you know from this post, I absolutely LOVE cookie dough. This cookie dough wasn’t my favorite. But trust me…it didn’t stop me from eating it! UPDATE: Rachel ended up giving me a big reaction. She looooved these! I think if you’re a big chocolate lover, these are the cookies for you!

Chocolate Toffee Cookies
Adapted from Smitten Kitchen

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
7-10 ounces* chocolate-covered English toffee bars (such as Heath), coarsely chopped**
1 cup walnuts, toasted, chopped (optional…I didn’t use)
Flaky sea salt for sprinkling (optional, but highly recommended)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3-5 minutes. Slowly beat in chocolate mixture, and then vanilla.

Stir in flour mixture, then toffee and nuts, if using. Chill batter in fridge until firm, about 45 minutes. Then, choose one of the following methods for baking.

Scooping Method: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets.

Slice and Bake Method (what I did and recommend): Roll the dough into a log 1.5 inches in diameter on waxed paper (roll up the sheet of waxed paper around the dough log) and chill it in freezer until firm, about 1 hour (note that you can make the diameter whatever you want…you just might have to vary your baking time).  Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Cut dough into 1/2-inch slices.  Place on sheets about 2 inches apart and bake for 12-17 minutes (reason for possible extra time compared to scooping method is because cookies baked straight from the freezer may need this extra time, depending on their thickness).

Store airtight at room temperature.

*Depending on how much toffee flavor you want…I personally would go for about 9-10 ounces.

**How coarsely you chop them is up to you…for a more flavorful cookie, I would go for larger pieces. That’s what I recommend.

My final advice on these cookies? They’re worth trying, but if you can only make one recipe I’ve shared so far on this blog, I recommend the Frozen Chocolate Chip Cookie Dough Balls.

Now, it’s time for the note section of the post. As I mentioned in the beginning, I have been awfully MIA recently. I am going to continue to work on this blog, but I can’t promise how often it will be. I’m going to aim for every time I bake (which is normally at least once a week), but again, I don’t want to make any promises. Nevertheless, I really hope you’ll continue to read my blog and try the recipes! Don’t be afraid to leave a comment to say hi or let me know how a recipe turned out! Additionally, if you want me to try a recipe, let me know! I’ll do my best! Thanks!

UPDATE: As it turns out, I’ve decided to bake today…this means another post today! Think of it as making up for my period of MIA-ness!? Make sense?! I’ll be back soon!