Cookies to die for!
I have spent a good deal of time finding cookie recipes this week all over the net sometimes where I least expected. It was fun being as this is the week to get my cookie tray ready for the holidays. Epicurious has a great list of what their chefs picked as favorites. They had quite a list to choose from like chocolate-chip peppermint cookies and pecan sandies. Check it out! Food and Wine came up with some sugar cookie variations. Check out this too. Double-ginger cookies is one that tempted me even tho all of them did. My list of which ones to make is getting too long so I must make a choice today.
Anyway here is a recipe for chocolate-cashew toffee from Gourmet. This I have to make as it has chocolate and cashews. Oh my!
CHOCOLATE-CASHEW TOFFEE
Servings: Makes about 1 1/2 pounds.
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Ingredients
1 1/4 cups firmly packed light brown sugar
1/4 cup light corn syrup
5 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar
1/4 cup water
1 teaspoon vanilla
1 cup semisweet chocolate chips
3/4 cup finely chopped roasted and salted cashews
Preparation
In a heavy 2-quart saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil the syrup, undisturbed, until it is deep golden and a candy thermometer 290°F. Stir in the vanilla, pour the mixture into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mixture with a wooden spoon, and let the toffee cool completely.
In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth, and spread the chocolate evenly over the toffee. Sprinkle the cashews evenly over the chocolate, pressing them gently into it, and chill the confection for 30 minutes, or until the chocolate is firm. With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan. Cut or break the toffee into serving pieces. The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks.
Servings: Makes about 1 1/2 pounds.
subscribe to Gourmet
Ingredients
1 1/4 cups firmly packed light brown sugar
1/4 cup light corn syrup
5 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar
1/4 cup water
1 teaspoon vanilla
1 cup semisweet chocolate chips
3/4 cup finely chopped roasted and salted cashews
Preparation
In a heavy 2-quart saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil the syrup, undisturbed, until it is deep golden and a candy thermometer 290°F. Stir in the vanilla, pour the mixture into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mixture with a wooden spoon, and let the toffee cool completely.
In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth, and spread the chocolate evenly over the toffee. Sprinkle the cashews evenly over the chocolate, pressing them gently into it, and chill the confection for 30 minutes, or until the chocolate is firm. With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan. Cut or break the toffee into serving pieces. The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks.
This year is the most fun I have had looking at what to make for the holidays. I have looked at my usual haunts and found new ones as well. You too can get into what is online just by browsing around. Oh yeah, I have done some online shopping as well.
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