Jul 112010
 

I decided last night to make some candy type things. It was at 11 pm.

Just a Few Ingredients

In the Pan

Boiling

Mini Chips

Pre-Spreading

Post-Spreading

All Broken Up!!

Chocolate Topped Toffee

1 cup butter
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1 cup semisweet chocolate chips

Butter (I just used foil and sprayed with Pam, much easier to clean!) 13 X 9  pan. Set aside. Combine butter, sugar, water and salt in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil.

Continue cooking, stirring occasionally, until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand [18-22 minutes]. Remove from heat; stir in vanilla.

Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Cool completely; break into pieces.

So yummy and buttery!!! Recipe from here.

Jul 062010
 

I’m back!!! After a long weekend with many dinners out and not much happening in the kitchen I have returned!!!Cupcake Ingredients

Making the Batter

Added the Coconut

Cooling

Frosting Ingredients

All Frosted

Coconut Cupcakes with Chocolate Frosting

Makes about 20 cupcakes

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 cup sugar
3 whole eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups coconut flakes

Preheat oven to 325. Line muffin pan with 20 cups.

In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut.

Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

Chocolate Buttercream Frosting

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted (*see note)
3 tablespoons milk (3 to 4)
3 tablespoons light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

*Note – Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

I went with the darker chocolate frosting and it was good. I haven’t had a cupcake yet, but I’m hoping Justin or my mom will report back soon!!