Month: November 2016

Espresso Caramel Thumbprint Cookies

Espresso Caramel Thumbprint Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple coffee and chocolate / cocoa flavored cookies rolled in sugar with a pressed thumbprint in them. They are filled with a simple stovetop make ahead instant espresso caramel that firms up and holds its shape. Drizzled with more milk or semisweet chocolate. These are great cookies for cookie party , cookie exchange, and holiday/ Christmas gatherings. Find the recipe at thewoodandspoon.com

So were you prepared for Thanksgiving? Did you pull your stretchy pants and adult bibs out of storage? Did you participate in all of the carb loading and day drinking?

We spent Thanksgiving in Florida this year which means I sucked in my post-dinner turkey gut while laying poolside at my parents’ house in 80 degree weather. Nothing begs for a bikini like 3 days of power eating and a body that hasn’t seen the sun since early august. Gag.

Traveling home is always a breath of fresh air and vacation from my long list of daily responsibilities. My mom graciously steps in as part-time caregiver of my babies, laundry folder, coffee maker, and dish washer, and still manages time to hang out as my BFF. Even just typing it out brings me a sigh of relief. She’s an amazing Superwoman/Mary Poppins gem of a woman and I can’t believe I get to call her mom. Espresso Caramel Thumbprint CookiesWhile my mom is busy doing all of my jobs, I get to play in the kitchen. This setup works well for both parties, as I get a break from mama duties and my family gets to taste test all of the treats I’m working on for the blog. This year, I was scheduled to participate in the #holidaycookieparty2016, a virtual and real life cookie exchange that Rebecca set up for a few fellow bloggers, so my family got to try out these espresso caramel thumbprint cookies. 

 My husband is a huge fan of thumbprint cookies. His mom made the traditional jelly filled thumbprint cookies when he was growing up, so when I told him about the cookie exchange, he immediately called for some thumbprints. These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle. The cookie dough is scented with espresso which really helps that coffee flavor to go the extra mile. The caramel is thick, gooey, and decadent- so much so that you won’t mind having an extra cup or two to drizzle on your apple pie and ice cream leftovers from Thanksgiving.Espresso Caramel Thumbprint CookiesEspresso Caramel Thumbprint Cookies

Cookies this beautiful may seem a bit intimidating, but once you have the elements prepared, they’re actually pretty simple to make! This is a great recipe to join your kiddos or other little helpers in to the kitchen to lend a hand. Plus, at a time of year when cookies are king and everyone needs a fun recipe to bring to holiday cocktail parties, you’ll want to have these espresso caramel cookies ready to share.

I hope your Thanksgiving was delicious and joyful, and I also hope you’ll give these espresso caramel cookies a try! Be sure to check out the recipes from the other bloggers participating in the holiday cookie exchange below! Many thanks to Rebecca for hosting this little cookie rodeo, and cheers to you!

Espresso Caramel Thumbprint Cookies

 

Holiday Cookie Exchange 2016

Wife Mama Foodie | Gluten Free Icebox Cookie

Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

DisplacedHousewife | Chocolate Peppermint Crinkles

Tutti Dolci | Brown Butter Chai Snickerdoodles

The Daley Plate | Romany Creams

Fig & Bleu | Cornmeal & Cherry Shortbreads

Cloudy Kitchen | Anzac Biscuits

The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies

Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies

Chez LaRae | White Rollout Cookies

Husbands That Cook | Apple Cider Snickerdoodles

Rainy Day Bites | Melody Cookies

Bakeritablog | Brown Butter Shortbreads With Dark Chocolate

The Jam Lab | Thandai Shortbread Cookies

Katie Clova | Espresso Caramel Thumbprint Cookies

Food Fashion Party | Stuffed Shortbread Cookies

My Kitchen Love | Chocolate Toffee Shortbread

No Crumbs Left | Peanut Butter Blossoms

 

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Espresso Caramel Thumbprint Cookies

Espresso Caramel Thumbprint Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple coffee and chocolate / cocoa flavored cookies rolled in sugar with a pressed thumbprint in them. They are filled with a simple stovetop make ahead instant espresso caramel that firms up and holds its shape. Drizzled with more milk or semisweet chocolate. These are great cookies for cookie party , cookie exchange, and holiday/ Christmas gatherings. Find the recipe at thewoodandspoon.com

These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

For the cookies

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 11/2 teaspoons instant espresso powder
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 cup sparkling sugar or granulated sugar

For the coffee caramel

  • 1/2 cup heavy cream
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, diced
  • 1/2 teaspoon fine sea salt

To assemble cookies

  • 1/2 cup bittersweet chocolate

Instructions

To prepare the cookie dough

  1. Preheat the oven to 350 degrees.
  2. Combine flour, cocoa powder, and salt in a small bowl. Set aside. In a separate small bowl, combine the cream, vanilla, and espresso powder. Stir to combine and continue preparing the dough.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk and beat to combine. Scrape the sides of the bowl. Add the cream/vanilla/espresso mixture and beat to combine. Add the dry ingredients and stir just until combined.
  4. Scoop out 2 teaspoons sized (about 3/4 inch balls) of dough and roll in hands into a ball. Toss the balls in the sugar until well coated and then place them about 2 inches apart on a sheet pan lined with parchment paper. Using the rounded back of a 1/2 teaspoon measuring spoon, lightly press “thumbprints” in the centers of each ball to create a cratered round of dough. Bake in the preheated oven until the edges are set, about 10 minutes. Remove from oven and gently pat dough the centers of the puffed dough with the measuring spoon again if needed to maintain a cratered center. Allow to cool on a cooling rack.

To prepare the coffee caramel

  1. Stir to combine the heavy cream and espresso powder in a measuring cup. Set aside
  2. Evenly spread the sugar in the bottom of a large non-stick pan over medium-high heat. Stir occasionally while the sugar is melting, incorporating all the clumps of sugar. After about 6-7 minutes, the sugar should have evenly melted. Allow to brown to a dark amber color and then reduce the heat to medium-low. Add the butter chunks and stir until melted and combined. Next, carefully add the heavy cream in a slow stream, stirring constantly. Cook for 1 minute and then remove from the burner. Stir in the salt and the pour into a heat proof container (I use a mason jar) and allow to cool.

To assemble the cookies

  1. Melt the chocolate in a double boiler or a heat proof bowl over a pot of simmering water. Set aside once melted.
  2. Fill each round of cookie with caramel (about 1/2 teaspoon). Melt caramel in 15 second intervals in the microwave, if needed, in order to get to the best consistency. Allow the caramel to set up slightly before drizzling with the melted chocolate.

Recipe adapted from: Sunset Magazine

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls Recipe by The Wood and Spoon Blog by kate Wood. These are fluffy, light cinnamon rolls and that make several pans or just a few large oversized big cinnamon rolls. These contain sweet potato puree or you can use pumpkin puree from a can. Filled with a cinnamon and brown sugar pecan filling and topped with a simple and easy cream cheese frosting / icing / glaze. Make these ahead if desired. Find the recipe for these fall favorite best breakfast buns at thewoodandspoon.com

When it comes to leftovers, my belief is that every person belongs to one of two camps. You either like them, or you don’t. 

I personally have always been a fan of leftovers. My brain is filled with fond memories of cold pizza, leftover birthday cake for breakfast, and carry-out Chinese from the night before. Pasta, soup, and casseroles- all better on day two. I’ve even been known to eat giant spoonfuls of mac and cheese straight from dish in the fridge, and I promise you it’s delicious.

Sweet Potato Cinnamon Rolls

Ok, ok, I can hear you gagging. 

I may have an absurd level of tolerance for leftovers, but I’m pretty sure there’s at least one day per year that we can all get behind leftovers.

THANKSGIVING! The day of giving thanks and putting down some grub. The day to fill your heart with gratitude and your plate with tan colored food. When else can you justify cooking 18 pounds of food (32 pounds if you count the turkey) and binge snacking for 72 hours straight? When else can you dirty every Pyrex dish in your house and justify running the dishwasher 4 times in one day?

Thanksgiving, Thanksgiving! That’s when! 

Sweet Potato Cinnamon Rolls

I am pro Thanksgiving leftovers. I vote yes to breakfasts made of cranberry sauce oatmeal and veggie plate dinners. I am all for lunches of open-faced turkey sandwiches on thick slices of cornbread and eating pumpkin pie as a breakfast food. And this year, I’m preparing Thanksgiving dinner with leftovers in mind because I have officially perfected the sweet potato cinnamon roll.

Yes, you heard me right. You can call your mother and tell her you’re finally eating more vegetables, because sweet potatoes. In a cinnamon roll. With pecans. And frosting. 

These sweet potato cinnamon rolls are made by combining a typical dough with some sweet potato puree. The puree, which is made simply by pureeing cooked and peeled sweet potatoes, keeps the dough fluffy and moist for days. Filled with a cinnamon sugar spread and toasty chopped pecans, these sweet potato cinnamon rolls are topped with a cream cheese frosting and will make your house smell like a fall-flavored dream.

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls

This dough starts decadently by melting the butter into the milk and sugar. After some yeast proofs in the warm milk, the sweet potato puree and some dry ingredients are added. We let the dough rise before the remaining dry ingredients are tossed in. After a quick once over with the rolling pin, a schmear of butter, sugar, and spices, and a sprinkle of pecans, these sweet potato cinnamon rolls are ready for baking.

Hot from the oven, these cinnamon rolls get frosted with a glossy cream cheese frosting. I prefer sweet frosting, but you can certainly decrease the amount of butter and sugar here to have a more dominantly cream cheese flavored frosting. Once they’re frosted, the sweet potato cinnamon rolls are ready for action. And by action, I mean devouring.

Sweet Potato Cinnamon Rolls

If you’re in charge of any dish this Thanksgiving, make sure it’s the sweet potatoes… And while you’re whipping up that dish you should casually throw in an extra potato or two… And when there’s leftovers, well, you know what to do. This sweet potato cinnamon roll recipe will be waiting for you.

Cheers to you and happy Tuesday!

 

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Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls Recipe by The Wood and Spoon Blog by kate Wood. These are fluffy, light cinnamon rolls and that make several pans or just a few large oversized big cinnamon rolls. These contain sweet potato puree or you can use pumpkin puree from a can. Filled with a cinnamon and brown sugar pecan filling and topped with a simple and easy cream cheese frosting / icing / glaze. Make these ahead if desired. Find the recipe for these fall favorite best breakfast buns at thewoodandspoon.com

These sweet potato cinnamon rolls are fall scented buns stuffed with a cinnamon sugar filling, toasted pecans, and topped with a cream cheese frosting.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes
Scale

Ingredients

For the dough

  • 1 cup milk (whole or 2%)
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 21/4 teaspoons (1 package) active dry yeast
  • 3/4 cup sweet potato puree (see notes below)
  • 31/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the filling

  • 1 stick of unsalted butter, softened slightly in the microwave but not completely melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 11/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup chopped pecans

For the glaze

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of cream or milk, plus more as desired

Instructions

To prepare the cinnamon rolls

  1. In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  2. Add the sweet potato puree to the milk mixture, stirring gently to combine. Add 3 cups of the flour and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  3. Combine the remaining flour, pumpkin pie spice, baking powder, baking soda, and salt and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  4. Roll the dough out onto a lightly floured surface to a 12″x18″ rectangle. Combine the butter, brown sugar, sugar, pumpkin pie spice, and cinnamon in a bowl to create a paste. Spread softened butter mixture out across the dough , leaving a 1/2 inch border around the sides. Evenly sprinkle the pecans over the dough.
  5. With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1″ slices from your log of dough.
  6. Preheat oven to 350 degrees. Place buns 1″ apart in a baking dish (I use 3- 8″x8″ baking dishes) and cover again with a sheet of plastic wrap or a tea towel. Allow to rise for 25-30 minutes, or until buns are puffed and rounded. Bake in the oven until buns are golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the filling

  1. In a medium sized bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar slowly and beat until combined. Add the vanilla and cream, beating until smooth. Add additional cream if you wish to have a more loose glaze.

Notes

 

  • To make sweet potato puree, peel 1 large sweet potato and cube it into 1″ pieces. Place cubes in a pot of water boiling over medium high heat and cook until tender to a fork, about 10 minutes. Drain water and set aside to cool slightly. Once cool enough to handle, place potatoes in a food processor or blender and puree until smooth. Be sure no large clumps remain, or your rolls will also have clumps in them. Allow to cool in the fridge slightly prior to adding to the cinnamon roll dough. The puree can be made and saved in the fridge several days in advance.

Recipe Adapted From: Ree Drummond
 

Chocolate Caramel Crumble Cake

Chocolate Caramel Crumble Cake This is a rich, fluffy, and moist dark chocolate cake make with dutch process / special dark cocoa powder. The cake recipe is a one bowl, simple, easy, make ahead cake recipe. The cake is filled with chocolate cookie crumbles made like milk bar crumb. There is also a sweet and salty caramel in the middle and a fluffy chocolate frosting made from melted semisweet and bittersweet chocolate chips. You can make this a naked cake or frost the outside as well. Find the recipe for this celebration / birthday cake / chocolate lover best cake on thewoodandspoon.com

Chocolate Caramel Crumble CakeChocolate Caramel Crumble CakeHere in America, it’s the morning after election Tuesday, and let me just say that I’m thankful. 

I’m thankful to live in America. I’m thankful for the right to vote. I’m thankful for the freedoms and liberties that my country and its leaders have afforded me.

To be honest, though, I’m mainly thankful that my hope is not dictated by politics. My joy and peace do not stem from a winning vote. In fact, I can list a million things that I have to be thankful for right at this very moment, and not one of them has anything to do with whoever ends up living in the big house on Pennsylvania Ave. Chocolate Caramel Crumble Cake

Instead of spending our time chit-chatting about politics, let’s skip right to dessert. On days like these, we need something sweet like chocolate caramel crumble cake to remind us that it’s all good. To remind us to take life one slice at a time. So if you’re not too busy planning your retirement to Canada, let’s settle in and discuss this cake, shall we?

Chocolate cake is no stranger to me. My favorite chocolate cake is regularly in rotation around our house and I’d cast all of my votes on this beauty if I could. There are so many things you can do to a really good chocolate cake recipe to make it feel like a million bucks, but if you ask me, you can never go wrong with salty caramel and chocolate crumbles. So let’s hang out there today.
 
This chocolate caramel crumble cake is a three layer chocolate cake with drizzles of homemade salted caramel sauce and crunchy chocolate shortbread crumbs in between. I prefer to make this salted caramel sauce, and the chocolate crumble recipe was modified from my favorite shortbread crust recipe that can be found here. Once the cake has been stacked, the whole thing is coated with a sweet and silky whipped chocolate frosting that is made with a combination of cocoa powder, melted chocolate, and real bits of heaven (so you know it’s good.)
chocolate crumble cake stop motion 
I made little stop motion video of this chocolate caramel crumble cake so that you could watch the assembly yourself. This recipe makes enough frosting to coat and decorate the entire cake, but a naked cake never hurt anybody either. So if you prefer a naked cake, you can check out more photos and written instruction on how to stack one here.
If this election has you all hot and bothered for more cakes, you can find a few more cake recipes here including the pumpkin and burnt sugar cake I made a few weeks ago. You can also check out my instagram for more chocolate cake decorating inspiration- I even made this cake for my birthday a few weeks ago!
 chocolate caramel crumble cake
Happy Wednesday to all you Republicans, Democrats, and Independents out there. No matter who you voted for, this cake is for you! Cheers!
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Chocolate Caramel Crumble Cake

Chocolate Caramel Crumble Cake This is a rich, fluffy, and moist dark chocolate cake make with dutch process / special dark cocoa powder. The cake recipe is a one bowl, simple, easy, make ahead cake recipe. The cake is filled with chocolate cookie crumbles made like milk bar crumb. There is also a sweet and salty caramel in the middle and a fluffy chocolate frosting made from melted semisweet and bittersweet chocolate chips. You can make this a naked cake or frost the outside as well. Find the recipe for this celebration / birthday cake / chocolate lover best cake on thewoodandspoon.com

Chocolate caramel crumble cake is a three layer chocolate cake stacked with coats of fluffy chocolate frosting, drizzles of salty caramel, and sprinkles of chocolate cookie crumbles.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
Scale

Ingredients

For the chocolate cake

  • 21/4 cups all-purpose flour
  • 21/4 cups granulated sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs, room temperature
  • 11/4 cups buttermilk, room temperature
  • 3/4 cups black coffee, hot
  • 1/2 cup vegetable oil
  • 11/2 tablespoons pure vanilla extract

For the chocolate crumbles

  • 1 stick unsalted butter, room temperature
  • 1/3 cup sugar
  • 3/4 cup plus 2 tablespoons flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon water

For the chocolate frosting

  • 21/4 cups unsalted butter, room temperature
  • 11/2 cups confectioners sugar
  • 3/4 cups cocoa powder
  • 6 tablespoons milk
  • 11/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, melted and cooled slightly
  • 1/2 cup prepared salted caramel sauce

Instructions

To prepare the cake

  1. Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
  2. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and these to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
  3. Pour equal amounts of batter in to all 3 pans. Carefully place in the oven and bake for about 30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Allow to cool completely prior to frosting.

To prepare the crumbles

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set.

To prepare the chocolate frosting

  1. Whip butter in the bowl of a stand mixer over medium speed (I use 4 on my Kitchen Aid) for 5 minutes. Add the sugar, cocoa powder, milk, vanilla, and salt and beat for an additional 3 minutes. Scrape the sides of the bowl and add the melted chocolate, beating until throughly combined for an additional 1-2 minutes. Place in the fridge if it is too soft. This is enough frosting for a 3 layer, 8″ cake.

To assemble to cake

  1. Spread a small dollop of frosting on a cake board and place one chocolate cake layer on top. Spread 3/4 cup of frosting on top, spreading it evenly to the edges of the cake. Drizzle 3 tablespoons of caramel and sprinkle with 1/3 of the crumbles. Repeat this process once to assemble the second layer.
  2. To finish the cake, set in place the final cake round. Spread 1 cup of frosting on top and decorate as desired, garnishing with the remaining caramel and crumbles.

Notes

  • Cakes can be made ahead and frozen. See my blog post for chocolate cake for more tips on cake baking.
  • Frosting can be made ahead and frozen. Bring to room temperature and re-beat prior to using.
  • Store bought caramel is fine, but see the link in my post for my favorite salted caramel recipe.
  • Chocolate crumbles can be made ahead and frozen.
  • You can half this recipe to prepare a smaller 6″ cake.
  • This cake can be frosted and decorated as a traditional cake as well. Instead of preparing it as a naked cake, you can pipe a dam of frosting on top of each layer of cake and fill with caramel and crumbles. Once the cake is stacked, coat it in a thin crumb coat and place in the fridge to set up. You can finish it by frosting and decorating as desired.
 

Pecan Toffee Blondies

Pecan Toffee Blondies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple blondie recipe made in a half or quarter sheet pan that serves a crowd. A great make ahead bar for parties. Tastes like butter pecan ice cream! These bars are butter and brown sugar blondies, made extra salty with sea salt and chopped pecans. Find the recipe for this great fall dessert at thewoodandspoon.com

Happy November to you from Alabama where it’s still hot as fire and we’re all frying eggs on the pavement. The only time nowadays that I don’t sweat like a baby gorilla is if I’m sitting inside or standing in front of an open refrigerator. And don’t judge me, but I do that a lot. 

Last week, we celebrated my birthday with friends over a  meal of stone crabs and layer cakes. I’ve only cracked crabs one other time in my life, back when Brett and I were dating and I was still trying to prove I was adventurous and fun. I typically don’t like food that requires you to work for it, but the stone crabs turned out to be a blast. Were it not for the bloodied knuckles, broken nails, and overall brute strength that was required for breaking through the shells of those tough little buggers, I probably would have cracked all night long. Plus, there was an abundance of crabs jokes, and even though lice in the nether-regions is not something to laugh about, I found it hysterical. So basically the night was a success.

Birthdays are always a big deal in my book. Even though I relish any moment for a celebration, birthdays somehow take the proverbial (and literal) cake. Any chance to celebrate people that I love with music and laughter and dessert is a winning event, if you ask me. 

Pecan Toffee Blondies

Pecan Toffee Blondies

These pecan toffee blondies are not a birthday cake. These weren’t even served at my birthday party. But they are good and fall-ish and ridiculous easy to make so let’s dive in, shall we?

The blondie dough is made just the same as your average drop cookie recipe. We start by creaming the butter and brown sugar for a while until it’s light and fluffy. Next comes a few eggs followed by a dusting of flour and salt. Things get real at the end when we bring in our guests of honor: pecans and toffee bits. The sweetness from the brown sugar and toffee is offset perfectly by the pecans and salt and if you really like to get down and dirty, I’d recommend adding an extra sprinkle of each once the dough has been pressed out in the pan.

Pecan toffee blondies are one of those foods that you need in your arsenal of recipes. You can file this recipe under “fall recipes to make for a crowd” or “pecan desserts to go nuts for” or “blondies that really do have more fun.” This is the bar I’d be making every week if it weren’t still Africa hot here in the South. I’d eat them for dessert, or afternoon snacks, or even for breakfast if you swore you wouldn’t judge me. But who am I kidding- they’re worth even that.

Pecan Toffee Blondies

These pecan toffee blondies are a cinch to make and are a terrific dessert for any occasion. If you get a chance to try them out, let me know what you think in the comments section below!

Cheers to you!

 

 

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Pecan Toffee Blondies

Pecan Toffee Blondies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple blondie recipe made in a half or quarter sheet pan that serves a crowd. A great make ahead bar for parties. Tastes like butter pecan ice cream! These bars are butter and brown sugar blondies, made extra salty with sea salt and chopped pecans. Find the recipe for this great fall dessert at thewoodandspoon.com

These pecan toffee blondies are a brown sugar blondies speckled with toasty pecans and toffee bits. They make a terrific treat to share and store well in the freezer.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
Scale

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 11/2 cups packed brown sugar
  • 2 1/3 cup all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 13/4 cups pecans, chopped and divided
  • 11/2 cup toffee bits
  • Kosher salt for sprinkling, if desired

Instructions

  1. Preheat the oven to 325 degrees. Spray a jelly roll pan with baking spray or line with a Silpat or parchment paper. Set aside.
  2. Cream the butter and sugar on medium speed in the bowl of a stand mixer until light and fluffy, about 10 minutes. Scrape the bowl throughout this process as needed to ensure that all of the butter and sugar is evenly incorporated.
  3. Add the eggs one at a time and beat until each are well incorporated. Add the vanilla and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the butter mixture and beat on low until just combined. Add 1-1/4 cups of pecans and the toffee and stir to combine.
  5. Gently spread the mixture evenly into the bottom of your prepared jelly roll pan. If you don’t have a jelly roll pan, a foil lined 9″x13″ casserole dish can be used as well. Sprinkle the remaining pecans on top. If you like extra salty desserts, feel free to sprinkle another teaspoon or two of kosher salt over top of the bars. Bake in the oven at 325 degrees for about 25-30 minutes or until the blondies are golden brown on top and no longer jiggly in the center. Allow the blondies to cool completely prior to cutting.

Recipe Adapted From: Anne Thornton