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Posted on » by Dana & Nancy » Theme:

Glazed Toffee Bonbons

Glazed Toffee Bonbons

Glazed Toffee Bonbons
recipe from Taste and Tell

Prep Time: 30 minutes

Cook Time: 14 minutes
Total Time: 1 hour, 30 minutes

Yield: 2 dozen cookies

Toffee filled cookies are topped with caramel icing, white and milk chocolate, and more toffee pieces!

Ingredients:

Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 bars (1.4 oz. each) chocolate covered English toffee candy, finely chopped

Glaze
1/4 cup butter
1/2 cup packed brown sugar
2-3 tablespoons milk
1 1/3 cups powdered sugar
1/3 cup milk chocolate chips
1/3 cup white chocolate chips

Directions:
Heat the oven to 325F. In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. On low speed, beat in the flour, baking soda and salt. Reserve 1/3 of the toffee pieces for garnish. Stir remaining chopped candy into the dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.

Meanwhile, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat , stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze or spread on top of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.

Place chocolate chips and vanilla chips in separate small microwaveable bowls. Microwave each on high for 1 1/2 to 2 minutes, stirring every 30 seconds until melted and smooth. Using the tip of a spoon, drizzle each flavor generously over cookies. Alternately, place the chips in a zip top bag, microwave until melted, and then cut off the corner and drizzle over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.

Posted on » by Michael » Theme:

Sesame Rings (Spain)

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 20 min

Serves: about 40 cookies (for me it made about 20 but they were bigger than mini-bagels)

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they’re excellent cookies to keep around in case of unexpected guests.
Ingredients
  • 4 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder1/2 teaspoon fine salt
  • 3 large whole eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/4 cups sugar
  • 1/4 cup tahini (sesame paste)
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract

Sesame Glaze:

  • 1 large egg white, lightly beaten
  • 1 teaspoon honey
  • 1/2 cup hulled raw sesame seeds

Directions
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker’s tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.

Posted on » by Ashley » Theme:

Mango Lassi


Simply Recipes

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Yield: Makes about 2 cups.