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Posts Tagged ‘dark chocolate’

I’ve been debating whether or not to share this recipe for an entire week.

Do you ever do that with new recipes you’ve come up with? Struggle with the decision to share it or keep it as a secret recipe to yourself?

I haven’t ever had such a hard time with a recipe as I’ve had with this one. But it turned out better than I thought it would.

I knew I couldn’t keep it a secret for long.

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This vegan toffee tasted spot on: buttery, rich, sweet and salty.

And while making toffee seems like such a hard thing to do, it’s actually really easy. You just need to have the time to get it cooked to the right temperature and the rest will take care of itself.

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Just remember I warned you to use a candy thermometer and don’t go by the color like I did.

Yours will probably turn out even better than mine if you do things the right way.

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Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.

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Bring to a boil and let cook until mixture reaches a hard crack stage (about 290-300 degrees).

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Nick and I have made regular (non-vegan) toffee as Christmas gifts the past two years and have found that going by the color is better than the temperature. We burned our very first batch, but again – the temperature is the best way to do it! Just make sure you’re also paying attention to the color and smell of the candy.

This part will take 10-15 minutes.

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Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla.

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The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!

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After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.

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Let the toffee sit 20-30 minutes or until hardened.

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Heat chocolate in microwave and spread onto toffee.

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Once the chocolate has set, break toffee into bite size pieces.

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Chocolate Covered Toffee – Vegan!

  • 1 cup Earth Balance
  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chunks
  1. Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.
  2. Bring to a boil and let cook until mixture reaches a soft crack stage (about 285 degrees). This will take 10-15 minutes.
  3. Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla. The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!
  4. After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.
  5. Let the toffee sit 20-30 minutes or until hardened.
  6. Heat chocolate in microwave and spread onto toffee.
  7. Once the chocolate has set, break toffee into bite size pieces.
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I first tried Annie the Baker’s Dough Balls at the Foodbuzz Festival’s Tasting Pavilion in 2009, and her toffee milk chocolate chip dough balls were love at first bite.

Then recipes started floating around and I remembered just how good they were. Plus, Danica has them all the time and it’s just not fair ; ) Every time I see them, I want them more!

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So after drooling over recipe after recipe online, I decided to finally make my own.

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While these aren’t the same as her toffee milk chocolate chip dough balls, these are just as tasty. The roasted almond butter and dark chocolate chips give these cookies a deep, rich quality that makes them irresistible.

And they are rich – very rich and very sweet – but you’ll be fighting for the last one, no matter how many you’ve already eaten.

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In fact, I think it’s time I make some more. I only I had 3 out of this batch, and Nick ate the rest.

I told you he was a cookie monster.

 

Almond Butter and Dark Chocolate Cookie Balls

Slightly Adapted from Mama Pea’s Peanut Butter Cookie Dough Balls

Makes 24 cookie balls

  • 1/2 cup butter
  • 3/4 cup almond butter
  • 3/4 cup brown sugar
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1.5 cups white whole wheat flour
  • 1/2 cup dark chocolate chips
  1. Cream together butter and sugars.
  2. Mix in almond butter and vanilla.
  3. Beat in baking powder, baking soda, and salt.
  4. Add flour to sugar mixture and mix until combined.
  5. Fold in chocolate chips.
  6. Chill dough for 30 minutes – 1 hour.
  7. Preheat oven to 350 degrees.
  8. Take dough by the tablespoon and roll into a ball. Place on baking sheet 2 inches apart and bake 12 minutes.
  9. Let them sit on the pan for a minute before moving to a cooling rack.

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I hope you’re not sick of pumpkin yet.

I realize that pumpkin recipes have been everywhere the past few weeks, but fall is just starting! Thanksgiving is still a month away, and my pumpkin “season” goes throughout the winter or as long as I can find it.

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Whether or not you’re tired of pumpkin, you can’t deny that this time of year just screams for warm spices: cinnamon, nutmeg, cloves, ginger.

And combining those with pumpkin, toasted pecans, and dark chocolate? Even better.

These scones would be great any time of year, but they’re especially delicious on a crisp fall morning or with hot tea as an afternoon snack.

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And please – if you’re making scones, use real butter.

You can health them up any other way, but you have to have butter to get the right texture. There’s nothing more disappointing than biting into a scone that has the texture of a muffin.

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Believe me – butter is necessary.

The great thing is you don’t need a ton of it! And, thanks to the moisture from the pumpkin, you can cut out the usual heavy cream. So while this recipe does call for butter, they’re much lighter than other recipes.

Pumpkin Chocolate Pecan Scones

  • 1 1/2 cups whole wheat flour
  • 1/3 cup quick oats
  • 1/3 oatbran
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ginger
  • 6 Tbsp butter, diced and chilled
  • 1/2 cup pumpkin
  • 1 flax “egg”  – 1 Tbsp flax mixed with 1-2 Tbsp water
  • 1 tsp vanilla
  • 2 Tbsp almond milk
  • 2 Tbsp toasted pecans
  • 2 Tbsp dark chocolate chips
  • 1 Tbsp sugar
  1. Preheat oven to 400.
  2. Mix flour through spices together in large bowl.
  3. Cut in butter (using pastry blender, hands, or two forks) until mixture resembles cornmeal.
  4. Stir in chopped nuts and chocolate chips.
  5. In separate bowl, mix pumpkin, flax egg, vanilla, and 1 Tbsp almond milk.
  6. Pour pumpkin mixture into flour and mix until dough just comes together.
  7. Dump dough onto floured surface and knead 5-10 times until dough holds together.
  8. Pat out to 1/2 – 3/4” thickness and cut into 8 wedges.
  9. Brush tops of scones with other 1 Tbsp almond milk and sprinkle with 1 Tbsp sugar.
  10. Bake 15-17 minutes.

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