BANOFFEE COOKIES RECIPE BY TASTY
Here's what you need: banana, toffee sauce, brown sugar, butter, eggs, vanilla extract, plain flour, baking powder, salt, chocolate chips
Provided by Ellie Holland
Categories Desserts
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Mash the banana and mix in the toffee sauce.
- Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
- Fold in the flour, baking powder, salt, and chocolate chips.
- Chill the cookie dough in the fridge for about an hour.
- Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
- Spoon onto the tray and bake for about 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
BANOFFEE FRENCH TOAST ROLL-UPS RECIPE BY TASTY
Here's what you need: banana, breads, digestive biscuits, caramel sauce, eggs, butter, whipped cream, chocolate
Provided by Jordan Ballantine
Categories Breakfast
Yield 4 roll-ups
Number Of Ingredients 8
Steps:
- Smash the biscuits into fine crumbs, using a blender or the bag and rolling pin method.
- Pour into a bowl and set aside for later.
- Stretch and thin out the bread a bit using a rolling pin.
- Spread a generous amount of caramel on each slice.
- Place a few pieces of banana at the bottom and roll it up tight.
- Whisk the eggs together in a small bowl.
- Dip the roll-up into the egg and then biscuit crumbs.
- Fry over a medium heat in butter for 2-3 minutes each side.
- Serve with a dollop of whipped cream and some finely grated chocolate.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 38 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 16 grams
BANOFFEE
I heard about this pie in England, and be sure it's a wonderful one.
Provided by Madeleine
Categories World Cuisine Recipes European UK and Ireland English
Yield 8
Number Of Ingredients 7
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
- In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
- Open can and pour toffee into pie crust. Allow to cool.
- Slice bananas over toffee.
- Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
Nutrition Facts : Calories 709.6 calories, Carbohydrate 60.1 g, Cholesterol 159.2 mg, Fat 51 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 31.3 g, Sodium 344.1 mg, Sugar 47.8 g
BREAKFAST SANDWICH COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
- In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
- Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
- Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.
BROWN-BUTTER TOFFEE SANDWICH COOKIES
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 1h30m
Yield 36 sandwich cookies
Number Of Ingredients 13
Steps:
- Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
- Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
- Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
- Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
- Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
- Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
- Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
- Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
- In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
- Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
- Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
VANILLA SANDWICH COOKIES
These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of an Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. My picture is with French Vanilla cake mix. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Recipe #418020!
Provided by Greeny4444
Categories Dessert
Time 40m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cookie ingredients.
- Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
- Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
- Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
- Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
- Frost the underside of a cookie and place another cookie on top.
- Wrap individually in plastic wrap and store in the refrigerator.
Nutrition Facts : Calories 320.9, Fat 16.2, SaturatedFat 8.2, Cholesterol 47.5, Sodium 319.2, Carbohydrate 42.2, Fiber 0.4, Sugar 29.8, Protein 2.6
BANOFFEE SANDWICH COOKIES
Have some cookies laying around which need "jazzing" up? With 2 more ingredients you can have these Banoffee Sandwich Cookies! Fresh banana, toffee and chocolate chip cookies = gooey, chocolatey heaven!
Provided by anniesnomsblog
Categories Chocolate Chip Cookies
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
- Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
- Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
- Drizzle some extra toffee sauce on the top and dig in!
- Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
Nutrition Facts : Calories 166.2, Fat 9.1, SaturatedFat 2.6, Cholesterol 10.2, Sodium 115.6, Carbohydrate 21.3, Fiber 1.2, Sugar 1.4, Protein 1.9
TOFFEE SANDWICH COOKIES
My brother's quest to find a filled toffee cookie inspired me to spend hours in the kitchen coming up with a winning combination. Of the 14 kinds of cookies I bake each Christmas, these are the first to disappear.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown). , In a small bowl, beat the butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 351 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 246mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 0 fiber), Protein 2g protein.
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BANOFFEE SANDWICH COOKIES - ANNIE'S NOMS
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Estimated Reading Time 4 minsTotal Time 10 mins
- Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
- Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
- Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
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