Mom on the Make

Finding fun amidst the chaos of Motherhood

Best homemade toffee

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One of our friends makes delicious toffee every year at Christmas and hands out bags of the candy to friends and family.

Mountain Man loves the toffee, and yesterday, I found the bag hidden up high in a corner cabinet.  He had clearly taken the time to hide this special treat.

I can’t remember the last time he hid something I made, so I decided it was time to become a toffee maker.

I found this recipe and made it yesterday.  Its really easy and so good.  The freshly chopped almonds make the toffee.  When you buy toffee in the store, you will never have as fresh of a taste as making it on your own stovetop.

The key to this toffee, and most candy, is to get the temperature right.  You will need a candy thermometer, and as soon as it hits 285 degrees, remove from the stovetop.

best homemade toffee recipe

Easy ingredients for homemade toffee.

homemade toffee

Mix butter, sugar and salt together. Bring to a boil and cook until candy thermometer says 285 degrees F.

homemade toffee

After pouring toffee onto parchment paper covered pan, sprinkle chocolate chips and let settle for 2 minutes, then spread the chocolate with a spatula covering the toffee.

homemade toffee

Spreading melting chocolate chips.

best homemade toffee recipe

After being refrigerated for several hours, you have toffee!

best toffee recipe

Sooooo good!

homemade toffee

If you have ever wondered what its like to make toffee or candy in general, I think this is a great recipe to start with.  Quick and easy with great results.

As you all know, I LOVE recipes that include chocolate, so I pretty much knew from the beginning this was going to be a winner.  Enjoy! 🙂

Best homemade toffee
 
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Ingredients
  • 2 cups butter
  • 2 cups white sugar
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup finely chopped almonds
Instructions
  1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
  4. Sprinkle the chocolate over the top, and let it set for a minute or two to soften.
  5. Spread the chocolate into a thin even layer once it is melted.
  6. Sprinkle the nuts over the chocolate, and press in slightly.
  7. Putting a plastic bag over your hand will minimize the mess.
  8. Place the toffee in the refrigerator to chill until set.
  9. Break into pieces, and store in an airtight container.

 

 

Chocolate Delight Cookies

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One of my most favorite Christmas cookies growing up were the Chocolate Delights that my Mom would whip up every December.

These special cookies were only for Christmas time.

The combination of different textures including corn flakes, candied dates, and pecans create a very unique cookie.

You do not need to turn on the oven for this recipe.  They only require a refrigerator, so they are very convenient to make at the same time as your other Christmas cookies.  There will not be a line for the oven.  🙂

chocolate delight cookies

Mix cornflakes, dates, pecans, and salt.

Add melted chocolate to dry mixture, and mix.

All mixed and ready to drop onto cookie sheets.

Place cookies in refrigerator.

Chocolate Delights

 
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Prep time
Total time
 
Ingredients
  • 1 lb sweet milk chocolate (Large hershey bars work great)
  • 2 squares unsweetened chocolate
  • 1 cup chopped pecans or walnuts (I always use pecans0
  • 1 cup chopped dates (usually found in the produce section on the end displays)
  • ¼ t salt
  • 5 cups cornflakes
  • 3-4 drops of peppermint oil
Instructions
  1. Melt chocolate over warm water.
  2. Add peppermint.
  3. Combine nuts, dates, salt, and cornflakes. Pour chocolate over and stir until well mixed.
  4. Drop rounded teaspoonfuls on waxed paper (I use parchment paper) and chill until firm, for about an hour.

Hope your family enjoys these cookies as much as we do.  🙂

Peanut Butter Chocolate Chip Cheesecake Bars

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Chocolate chips, peanut butter, cheesecake.  Does it get any better than this?

I know the answer to that one…..No.

As I have discussed before, I love chocolate and peanut butter together in a recipe.

When I saw the ingredients of this recipe, I knew it would be a slam dunk in my house.

I was thrilled to find out that it is actually very easy to throw together.  This recipe had been on my “to make” list for quite some time.  However, with all of the words in the title, I was scared that it would be difficult.

Its not difficult.

And, it is scrumptious beyond words.

Peanut Butter Chocolate Chip Cheesecake Bars

peanut butter chocolate chip cheesecake bars

Blend the butter, white sugar, brown sugar, and peanut butter together until fluffy.

peanut butter chocolate chip cheesecake bars

Stir the chocolate chips and oats into the blended sugar, peanut butter, and butter mix.

 

cream cheese filling

Blend an egg, white sugar, vanilla, and cream cheese block together for the cream cheese filling until soft and fluffy.

layers of dough and cream cheese

Spread cream cheese filling on top of 1/2 of the dough. I used a spatula for the spreading. Then sprinkle the rest of dough on top of the cream cheese.

piece of peanut butter chocolate chip cheesecake bar

peanut butter chocolate chip cheesecake bars

Peanut Butter Chocolate Chip Cheesecake Bars
 
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Recipe type: Dessert
Ingredients
  • 1 stick butter, unsalted (1/2 cup), softened
  • ½ cup white sugar
  • ⅓ cup packed brown sugar
  • ½ cup peanut butter
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (less if you don’t like salty/sweet)
  • ½ cup rolled oats
  • 2 cups chocolate chips
  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
Instructions
  1. Make the cookie dough:
  2. Preheat oven to 325 degrees.
  3. Cream the butter, sugars, and peanut butter until smooth and fluffy.
  4. Add the egg and beat until incorporated.
  5. In a separate bowl, mix the flour, baking soda, and salt.
  6. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  7. Stir in the oats and chocolate chips.
  8. Make the cheesecake filling:
  9. Cream the cream cheese, egg, sugar, and vanilla until smooth.
  10. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish.
  11. Pour the cheesecake filling over the dough.
  12. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer. I like the sprinkle option. It makes it pretty and very gooey, which I love.
  13. Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set.
  14. Serve warm or cold and store leftover bars in refrigerator.

I found this delightful and sinfully sweet recipe at Pinch of Yum, and I am so glad I did.

Enjoy!

Pumpkin Whoopie Pies with Cream Cheese Filling

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Yum.  Who knew that whoopie pies could be so delicious?

I sure didn’t, until I met these Pumpkin whoopie pies with cream cheese filling.

This recipe comes from Matt Lewis of Baked Bakery.  The recipe was presented on the Martha Stewart show in October of 2008.  I believe Lewis has created a masterpiece with this incredibly unique recipe.

He has taken a traditional dessert that has been around forever, and livened it up with fresh, updated ingredients.

When I would think of whoopie pies in the past, I always pictured chocolate with sticky marshmallow, and way too much sweetness.  These pies are not even close to that picture.

The combination of pumpkin cakes and cool cream cheese filling is so light and fresh, it just might become one of our favorite holiday time treats.

Pumpkin Whoopie Pie collage

5.0 from 1 reviews
Pumpkin Whoopie Pies with Cream Cheese Filling
 
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Recipe type: Dessert
Ingredients
  • For The Pumpkin Whoopie Cookies
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • For The Cream-Cheese Filling
  • 3 cups confectioners' sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
Instructions
  1. Make the cookies:
  2. Preheat oven to 350 degrees.
  3. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  4. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
  5. In another large bowl, whisk together brown sugar and oil until well combined.
  6. Add pumpkin puree and whisk until combined.
  7. Add eggs and vanilla and whisk until well combined.
  8. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  9. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
  10. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes.
  11. Let cool completely in pan.
  12. Make the filling:
  13. Sift confectioner' sugar into a medium bowl; set aside.
  14. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
  15. Add cream cheese and beat until well combined.
  16. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  17. Assemble the whoopie pies:
  18. Line a baking sheet with parchment paper and set aside.
  19. Transfer filling to a disposable pastry bag and snip the end.
  20. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
  21. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
  22. Transfer to prepared baking sheet and cover with plastic wrap.
  23. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Highly recommend trying these as soon as possible.  Your family will thank you.

Tip:  You can wrap these in saran wrap and place in the freezer for a cold treat for your kid’s lunches or a picinic out in the fresh fall air.  Enjoy!

If you make them, please leave me a comment below.  I’d love to hear how they turned out for you!

Magnolia Bakery Vanilla Cake and Frosting Recipe

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About five years ago, when Broadway was going to many preschool birthday parties, there was a cake at one of her friend’s parties that blew me away.  It was so darn good.

I had to ask for the recipe, and she emailed it to me a few days later.  That was five years ago.

Well, I FINALLY made it this week – YAY!

The recipe is from a well known bakery in New York called Magnolia Bakery.  I’ve noticed that the recipe is floating around all over the place online.  It really is unique and absolutely delicious.

The unique ingredients from what I usually use for cake are self rising flour and the addition of whole milk.

Magnolia Bakery Cake and Frosting Recipe
 
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Ingredients
  • Cake Ingredients:
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 ½ cups self-rising flour
  • 1 ¼ all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Traditional Vanilla Buttercream Frosting:
  • 1 cup (2 sticks) unsalted butter, very soft
  • 8 cups confectioners’ sugar
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  5. Spoon the batter into cups about three-quarters full.
  6. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove and cool completely before icing.
  7. Icing Instructions
  8. Place the butter in a large mixing bowl.
  9. Add 4 cups sugar and then the milk and vanilla extract.
  10. Beat until smooth and creamy.
  11. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of a good spreading consistency.
  12. Use and store at room temperature, as icing will set if chilled.
  13. Can store for up to 3 days.

I will say that the icing was a bit on the sweet side.  I will try to reduce the sweet factor a touch next time.  The consistency of the cake was perfect.  Its much denser than the boxed cakes that I typically make for birthdays.

Here’s some fun photos of my first attempt at the Magnolia Bakery cake recipe:

Magnolia Bakery Cake Ingredients

Ingredients: self rising flour, all purpose flour, powdered sugar, eggs, vanilla, whole mild, unsalted butter

Magnolia Bakery Vanilla Frosting Ingredients

Magnolia Bakery Vanilla Frosting Ingredients: powdered sugar, unsalted butter, vanilla, whole milk.

Magnolia Bakery Vanilla Cake

The cake should spring back when you press your finger on it. If it does, you know it is done. After cooled, you can frost it with the decadent vanilla frosting.

Magnolia Bakery Vanilla Cake and Frosting

Pretty M&M Cake all set for a birthday party. 🙂

Birthday Cake

Aren’t the happy birthday candles adorable? Love them – so festive. 🙂

I love birthday cakes and birthdays in general, and a cake like this can make the day extra memorable.

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