TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Combine dates and tea in a bowl and soak for 15 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
- Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
- Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
- When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
- Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
STICKY TOFFEE PUDDING COOKIES
Sticky toffee pudding made in cookie form.
Provided by nxslove
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
- Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
- Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 13 to 15 minutes.
- Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
- Let cookies cool before drizzling with warm toffee sauce.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 13.5 g, Cholesterol 15.9 mg, Fat 4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 107.5 mg, Sugar 6.4 g
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
NEXT LEVEL STICKY TOFFEE PUDDING
What's more inviting than a sticky toffee pudding? Our recipe delivers on expectations, with a lovely sticky sponge, true toffee flavour and a light sponge
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Butter a medium rectangular baking tin (roughly 30 x 20cm, and at least 5cm deep) and line with baking parchment. Tip the dates into a heatproof bowl with the bicarb and vanilla, then pour over the rum, if using, and 200ml kettle-hot water. (If omitting the rum, use 300ml water.) Leave to soak for 30 mins. Meanwhile, toast the pecans in a dry pan over a medium heat for 6-8 mins until nutty and starting to brown a little. Remove from the heat and set aside.
- Heat the oven to 190C/170C fan/gas 5. Tip the dates and their soaking liquid into a food processor and pulse until roughly chopped. Tip half back into the bowl, then blitz the rest to a smooth purée. Pour this over the roughly chopped dates in the bowl.
- Tip the butter and sugar into a bowl and beat using an electric whisk or for 3-5 mins until fluffy. Or, do this in a stand mixer. Beat in the eggs, one at a time, then fold through the flour, spices and a large pinch of salt. The batter will be thick. Fold through the date mixture and pecans, then scrape everything into the prepared tin. Level the surface with a spatula and bake for 30-35 mins until just set and a skewer inserted into the middle comes out clean.
- While the pudding bakes, make the sauce. Tip the sugar, butter and treacle into a saucepan and warm over a medium heat, stirring continuously until the sugar has dissolved and the butter has melted. Bubble for 3 mins until the mixture is thick. Stir in the cream and simmer, stirring, for 2 mins until you have a dark toffee sauce. About 10 mins before the end of the pudding cooking time, remove it from the oven, drizzle half the sauce over and spread out with a spatula to cover. Bake for 6-8 mins more until the sauce is bubbling. Leave to cool slightly, then serve hot or just warm with ice cream, double cream or clotted cream, with the remaining sauce poured over.
Nutrition Facts : Calories 592 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
TOFFEE APPLE COOKIES
These are truly delicious - crunchy round the edges, chewy in the centre
Provided by Silvana Franco
Categories Afternoon tea, Dessert, Snack
Time 45m
Yield Makes 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the butter and sugar until pale and creamy.
- Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
- Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
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Servings 16Calories 406 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 180°C/350°F/gas 4. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes.
- Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg.
- Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged.
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