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Turtle Cookies for Christmas

December 20, 2016 by braytonbb

I make a big batch of Christmas Cookies every year, always sugar and molasses since these are a favorite around here, but a few experiments too. These turtle cookies probably won’t be new to anyone since there are so many different variations out there. I have tried several and this seems to be the one I like the best because its easy (even making the caramel) and because it really does taste like a turtle. I do recommend though not to overbake these. It may look like they are not quite done, but they will finish baking once you take them out.

turtle-cookies-2Turtle Cookies– Makes about 30

Cookie Ingredients: 1 C flour, 1/3 C cocoa powder, 1/4tsp. salt, 1 stick of butter(room temp), 2/3 C sugar, 1 egg  yolk and 2 egg whites, plus one egg white, 2 TB milk, 1 tsp. vanilla, and 1 C chopped pecans.
Caramel Filling:

1 stick of butter, 1 can sweetened condensed milk, 4oz. light corn syrup, 4 oz. brown sugar.

Combine flour, cocoa, and salt. Set aside. In a separate bowl, beat butter and sugar until light and fluffy. Add egg YOLK, milk and vanilla. Once blended, reduce speed and add dry ingredients. Mix until blended, then form into a ball, wrap in plastic and refrigerate for 1 hour.

After an hour, whisk the egg whites in a bowl until frothy. Place chopped pecans in a separate bowl. (Your chopped pecans will not be fine enough, so put them through a food processor and pulse a few times to break them down more). Roll the cold dough into 1 inch balls, dip each ball into the egg whites and then roll in the pecans. Place on a cookie sheet. With your thumb, make a well in the center of the dough and then bake at 350 for about 15 minutes.

For the caramel, place all the ingredients in a medium saucepan, on medium heat. Stir CONSTANTLY, as you bring the caramel to a simmer. The caramel with start to change color to a darker brown. Once thickened, about 15 minutes, spoon caramel mixture into the thumb print of the cookie. Let sit about 15 minutes before moving to a rack to cool. You will probably have extra caramel left over, but that’s okay. Use it for ice cream, or caramel apple crisp.

Turtle Brownies

September 21, 2016 by braytonbb

TURTLE BROWNIESDo you ever get a craving for something? Turtle Brownies were whispering in my ear the other day and I just couldn’t let it go. I started scouring the internet to find what I thought sounded like the perfect cure for ailment and came across this recipe from chefsavvy.com, that I adapted just a bit. Don’t take my word for it though, try making these for yourself. They are  pretty decadent, so all you need is a small piece to get you through that craving, unless that is, you crave more once you have it.

Turtle Brownies – Serves roughly 18 2×2 squares.

4 TB butter, 1/4 C sugar, 1/4 C brown sugar, 2 C chocolate chips(divided), 2 eggs, 1 tsp. vanilla, 1/2 C flour, 1/4 tsp. salt, 20 caramels, 1 TB milk, and 1/2 C chopped pecans.

Preheat oven to 350 degrees. Line a 9×9 pan with aluminium foil(IMPORTANT). Lightly spray with cooking spray.

Combine butter and both sugars to a medium saucepan and stir until melted.  Take off the heat and stir in 1 1/2 C chocolate chips until melted.

Add eggs and vanilla to a medium bowl and whisk to combine.  Stir 1 tsp. of chocolate mixture into the egg mixture.  Add the rest of the chocolate to the mixture, slowly and whisk to combine.  In a separate bowl, combine flour and salt. Add flour mixture to chocolate mixture and fold gently, making sure not to over mix. Add batter to 9×9 pan and bake for 30 minutes until toothpick comes out clean.

While the brownies are baking, place caramels and milk in a microwave safe bowl and melt, stirring every so often until smooth.  Drizzle the melted caramel sauce on top of the brownies and spread carefully. Top with pecans and remaining chocolate chips.  Place in fridge to chill. When ready, lift foil and brownies out of the pan and cut into small squares. These will keep in a container in the fridge for up to a week.

 

Vegan Peanut Butter Caramel Truffles

April 16, 2015 by braytonbb

Don’t be scared about by the word vegan. It just means healthier and you can still enjoy the flavor especially when you add peanut butter. These truffles are not made with caramel but an alternative. Since I am still somewhat new to the vegan world I am always looking for new recipes so I am really excited to share this 5 ingredient recipe, since we all need a little chocolate after dinner, in my opinion. This one came from the minimalist baker which I find myself using a lot. Hope you enjoy.

Vegan Peanut Butter Caramel Truffles – serves 20 Caramel peanut butter truffles

16oz. Medjool dates, pitted, 2.5 TB melted coconut oil, divided, 3/4 tsp. sea salt, 1/4 C all natural creamy, salted peanut butter, 1 C dairy free dark chocolate chips.

Add dates to food processor. Add 1 TB melted coconut oil and mix. ( do not melt coconut oil in the microwave. Heat in a bowl over a gas range or add to a saucepan for electric range).  If it doesn’t look like it is forming a paste, add a little bit of warm water. Not too much though other wise it won’t stick together. Add 3/4 tsp. seal salt and mix more, scraping down the sides.

Form into ball the size of a superball or a bit larger and place on parchment paper and freeze for 30 minutes.

While they are freezing, combine peanut butter and 1/2 TB melted coconut oil. Right before your 30 is up, heat peanut butter mixture in microwave for about 20 seconds. Remove truffles from the freezer and pour peanut butter mixture over the tops of the truffles. Freeze again for another 30 minutes.

About 5 minutes before you are ready to take the truffles out of the freezer,  warm the chocolate chips with remaining 1 TB melted coconut oil in the microwave until melted and dip truffles into the melted chocolate. Sprinkle with more sea salt if desired and place back on the parchment paper.  Put in the refrigerator until ready to serve.

 

 

Dark Chocolate and Salted Caramel and Peanut Brownies

July 13, 2012 by braytonbb

This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

CARAMEL AND SALTED PEANUT BROWNIESDark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.

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