Twix Bars

Guess what time it is....It's my turn to host the What's Baking Project! I was super excited to have the opportunity to host once more. I put a lot of thought into what I wanted to do, and decided that since it was September and it's back to school, it would be neat if we baked a childhood treat with a modern twist. So I decided that I would make me some Twix bars. I remember as a kid getting a Twix bar every Sunday after church. It's just one of those childhood memories that I will never forget =)
 

I remember a while back I had come across this recipe for homemade Twix bars about, and I knew that I had to try them. With that said, I did make them , however I never had a chance to create a blog post for them. Time kept passing me by, and I just needed the right time to make them again. Lucky for me the right time just happened to be when I needed something for my What's Baking submission this month
 

This recipe does take a while from start to finish, but it was so worth it! I even ended up make a second batch because they were just that good. My family and I loved them so much that they disappeared within a matter of a few days.
 

 

Stay put my recap on all the submissions for this month's whats baking.  Like always happy baking.

Recipe source: King Arthur Flour

WHAT YOU'LL NEED:

Shortbread layer

1 cup salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups of Unbleached All-Purpose Flour

Caramel layer

2 cups caramel, cut into small chunks
3 tablespoons heavy cream

Chocolate layer

3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)

WHAT YOU'LL NEED TO DO:

Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, and line with parchment paper, and set aside.
FOR THE COOKIE LAYER:

In a stand mixer, beat together the butter, sugar and vanilla.

Add the flour.

The mixture may seem dry, but will come together as you continue to beat at medium speed.

Once combined take the dough and press it evenly into the pan.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes.

Remove from the oven and immediately run a knife around the edges to loosen the crust.

Set it aside to cool completely.

FOR THE CARAMEL LAYER:

Melt the caramel and cream over low heat in a small saucepan.

Pour the caramel over the cooled crust and put it in your freezer while you prep the chocolate layer as it makes it easier to cut the into bars once it's harden up.

FOR THE CHOCOLATE LAYER:

Melt the milk chocolate slowly in a double boiler.

If it seems very thick, add a tablespoon of shortening to thin it.

Once melted take off the heat and set aside while you cut the cookie/carmel layer.

After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars.

Then cut each long strip into "fingers".

Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

Pour yourself a tall glass of milk and enjoy!

English Muffin Bread

There is nothing I hate more that to have company (in this case my in-laws, who get up at 5am) wake up before me and then sit around waiting for us to wake up for breakfast. So every time they come and spend a weekend with us, I'm always looking for a recipe that I can make the day/night before so they could have something with their tea in the morning.

This Holiday season was no exception. With all the Holiday sweets, I wanted to make something different and so I made the most wonderful bread. It actually tastes just like an English muffin and and took no time or energy at all to make. This NO-KNEAD bread makes for terrific toast in the morning toast and buttered and you're ready for the morning! I hope you all enjoy it as much as we have.

Happy Baking!
Recipe source Better Homes and Gardens cookbook, Yields 2 loafs

WHAT YOU'LL NEED:

6 Cups of flour
2 Packages of active dry yeast
1/4 Teaspoon of baking soda
2 Cups of milk
1/2 Cup of water
1 Teaspoon sugar
1 Teaspoon salt
Cornmeal


WHAT YOU'LL NEED TO DO:

Grease 2 bread loaf pans, and lightly sprinkle with cornmeal to coat sides and bottom.

Set a side for later.

In a large mixing bowl combine 3 cups of flour, yeast, and baking soda and set aside.

In medium sauce pan heat milk, water, sugar and salt until just warm (until it reaches 120 degrees)

Using a wooden spoon (or stand mixer) stir milk mixture into flour mixture.

Stir in the remaining 3 cups of flour as well.

Once well combined, divide dough in half.

Place dough into prepared pans, and sprinkle the top with more cornmeal.

Cover and let raise in a warm place until doubled in size (this will take about 30-45 mins)

Bake bread in 400 degree preheated oven for 25 minutes until golden brown.

Cool on wire racks.

Nutrition values: 90 cal, 1g fat, 91 mg of sodium, 18 g of carbs, 1 g of fiber, 3 g of protein

Oatmeal White Raisin Cookies

For Christmas my husband told our son that "Santa" would love some oatmeal raisin cookies, since everyone else leaves him chocolate chip cookies. Can you guess what happened the night of Christmas Eve...when I told Jonathan we had to make cookie for Santa? Well in case you can't guess, my 2 and a half year old started with "Santa NEEDS oatmeal cookies mommy." Luckily I had everything that the recipe called for. But before I realized, that I had everything to bake oatmeal cookies, I faced another dilemma. What was that dilemma you ask...

I had never made a batch of true oatmeal cookies, and being that it was a holiday I wanted a good recipe. I was fortunate enough that Cathy, of (Cathy's kitchen journey) came to my rescue, and was kind enough to share her recipe with me last minute. I have to say they were delicious!

"Santa" said they were the best oatmeal cookies he has ever had. Thanks for sharing Cathy! I hope you all have a wonderful Holiday and a happy and healthy New Year!

Recipe from: mykitchenjourney.blogspot.com

WHAT YOU'LL NEED:

1 cup butter, softened (2 sticks)
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract (real vanilla please!)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups quick cooking oats
1 cup raisins (I used white raisins, they are a little sweeter)
1 Tbsp of sugar for dipping

WHAT YOU'LL NEED TO DO:

In a medium bowl, cream together butter, white sugar, and brown sugar.

Beat in eggs one at a time, then stir in vanilla.

Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.

Mix in oats and raisins. Cover, and chill dough for at least one hour.

Preheat the oven to 375° F

Line cookie sheets with parchment.

Using a small cookie scoop out dough and place 2 inches apart on cookie sheets.

Flatten each cookie with a large fork dipped in sugar.

Bake for 10 to 12 minutes in preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: about 3 and a half dozen!

Alton Brown's The Chewy Gluten Free

I never tried making Alton Brown's "the chewy" before, but I have heard so many rave reviews that I wanted to try it first hand and see what the fuss was all about. When searching for the "chewy" I can upon a gluten free version, with all the food allergies I figured that I would try this recipe and see how it came out.

I must say, I was really impressed, they were really big, fully and soft, but my still all time favorite cookie recipe is my other chocolate chip recipe. This one comes in at a close 2nd. I recommend giving them a try you wouldn't be disappointed.

Happy Baking!

Recipe courtesy Alton Brown, 2007

WHAT YOU'LL NEED:

8 ounces unsalted butter
11 ounces brown rice flour, (2 cups)
1 1/4 ounces cornstarch, (1/4 cup)
1/2-ounce tapioca flour, (2 tablespoons)
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, (1/4 cup)
10 ounces light brown sugar, (1 1/4 cups)
1 whole egg
1 egg yolk
2 tablespoons whole milk
1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

WHAT YOU WILL NEED TO DO:

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.

Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined.

Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour.

Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.

Bake for 14 minutes, rotating the pans after 7 minutes for even baking.

Remove from the oven and cool the cookies on the pans for 2 minutes.

Move the cookies to a wire rack and cool completely.

Pour tall glass of chilled milk and enjoy!

Tyler Florence's "My Big, Fat Chocolate Chunk Cookies"

OMG! Not only do I love Tyler Florence, but I also love his recipes! Everything that I have ever tried has come out wonderful. The recipe name "MY BIG, FAT CHOCOLATE COOKIES" is an under statement! They are huge! I'm actually thinking that I will use this recipe for Operation Baking Gals next time!

I feel that one of the best things about this recipe is that it's such an easy recipe and the end result it outstanding! I hope you all enjoy this recipe as much as my family and I have. Happy baking!


WHAT YOU WILL NEED:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped
3/4 cup of chocolate chips

WHAT YOU WILL NEED TO DO:

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper.

Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy.

Beat in the vanilla and eggs.

Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms.

Fold in the chocolate chunks and chocolate chips using a spatula.

Scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball

Place cookies about 3-inches apart onto the prepared cookie sheets

***You will get about 4 cookies on each pan***

Press down the tops of the dough slightly and bake until the cookies are light brown.

Bake for 12 minutes for chewy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Peanut Butter Cookies

So as part baking GALS project, I decided I would bake some peanut butter cookies. The reason I decided to do this was because I wanted to bake something different, and try to stay away from the traditional chocolate chip cookie.

I must admit, this was a really easy recipe, and the final product was good. I hope everyone else enjoys them. Like always if you do try this recipe I would love to get your input. Happy baking!

Yields 4 DOZEN COOKIES

WHAT YOU'LL NEED:

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

WHAT YOU NEED TO DO:

To start, cream together butter, peanut butter, and both sugars.

Next beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt.

Stir into batter. Put batter in refrigerator for 1 hour.

Once and hour has passed, roll cookie dough into 1 inch balls and put on baking sheets.

Flatten each ball with a fork, making a criss-cross pattern.

Bake in a preheated at 375 degrees for about 10 minutes or until cookies begin to brown.

Do not over-bake or you will end up having hard dry cookies.

Amount Per Serving (2 cookies) Calories 252, Total Fat 13.6g, Cholesterol,38mg

Chocolate chip cookies

I am all about trying to give my son healthier alternatives for foods and treats, however there are times when I give him an occasional cookie. I have to admit that I hate when I look on the backs of cookie packages and see ingredients which are unhealthy or they have something in them that I never heard of or can't pronounce for that matter. Anyway I was looking to bake some cookies for my family and I was lucky enough to have Branny share her cookie recipe with me. Everything in her blog looks really good and I plan on trying a few of her other recipes but until I do, I have to say that her cookies were outstanding. To see more of her recipes go to brannyboilsover.com

What your going to need:
2 FULL cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened (1.5 sticks)
1 cup brown sugar, packed
½ cup granulated sugar (I only used 1/4 cup since I was adding more chips)
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips (I used 1 3/4 cups I love chocolate chips!)

What to do next:
Whisk dry ingredients together in a medium bowl; set aside. Cream together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low-speed until combined. Stir in chocolate chips.

Refrigerated dough for at least 2-3 hours, or if in a rush you may bake right away.

Using a pampered chef medium scoop (because it makes the perfect sized cookie), Scoop out dough and place formed dough onto cookie sheet, leaving 2″ between each ball. Bake at 350* until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 12-13minutes).

***if you are using a stoneware pan cooking times may vary. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Finally:
Pour yourself a nice tall glass of milk and enjoy your cookies.