BONUS Steamy Sip #8: Salted Caramel Hot Chocolate

I just couldn't leave out this Steamy Sip.  It took me four stores to track down dulce de leche, then Christmas happened, but once I finally made this, Ed and I let out audible "aaaah"'s and I HAD to post it. 

As you know, salted caramel is all the rage now.  Salt brings out the flavor and balances the over-sweetness of caramel.  Sometimes, though, salt seems to be just in the name.  Not in this Steamy Sip.  The salt-to-other-stuff ratio is PERFECT.  You can taste it, but it's just right.  And lots of caramel and chocolate make it the perfect indulgent sip. 

Salted Caramel Hot Chocolate (print recipe)
4 T dulce de leche
1 1/4 cups milk
2 T unsweetened cocoa powder
1/4 tsp coarse salt
Whipped cream, toffee bits and mini chocolate chips, for garnish

In a small pot over medium heat, warm the dulce de leche.  Whisk in the milk, cocoa powder, and salt until smooth.  Heat until warmed and serve immediately, topped with whipped cream.

Paula's Dipped Christmas Cookies

 Well, it just ain't real Christmas without a Paula Deen recipe, y'all. A couple weeks ago the girls and I were watching Paula's Best Dishes on a Sunday morning, and she was cookin' a holiday meal with her brother, Bubba, and her nephew, I-forget-his-name.  Some kind of crown roast and rich side dish.

And these cookies.  They are full of everything delicious and crunchy and sweet, then dipped in white chocolate and candy canes to make them extra crazy Christmas-y.  Plus the recipe makes a ton, love that about Paula.  So the next week we whipped up a huge batch of these for the church Christmas party.  Yee-haw, it's almost Christmas!

Paula's Dipped Christmas Cookies (print recipe)
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 tsp vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
1 (8-ounce) package toffee bits
White chocolate, for dipping (about 24 ounces)
Hard peppermint candies, crushed, for garnish (most of a 1-pound bag)

1.  In a medium bowl, whisk together the flour baking soda, cream of tartar and salt.

2.  Using an electric mixer, cream the butter and sugars.  Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth.  Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one.  Slowly beat in the rice cereal, coconut and oats.  Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.

3.  Preheat oven to 350.

4.  Drop rounded tablespoon of dough on 2 cookie sheets, leaving at least 1 inch of space around each drop.  Bake until the cookies are golden around the edges, 12 to 14 minutes.  Transfer cookies to wire rack to cool.

5.  Using a double boiler, melt the white chocolate gently.  Dip the front of half of each cookie in the chocolate and roll or sprinkle with crushed peppermint to decorate.  Allow to cool and set on waxed paper.  Store in an airtight container at room temperature.

Recipe from Paula Deen's Best Dishes

Toffee-Pumpkin Pie Bars

 I have found another great pumpkin recipe, LAAAA!  Ginger cookie crust, pumpkin filling, hello toffee-and-pecan topping, and a drizzle of caramel sauce.  I quote Billy Ocean: "She's simply...awesome." 

 

(That's right, this one's a short post!)

Toffee-Pumpkin Pie Bars (print recipe)
Ginger Crumb Crust:
2 cups crushed gingersnaps (about 35 cookies)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 cup butter, melted

Filling:
1 15-ounce can pumpkin
3/4 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
4 eggs, lightly beaten
1 1/2 cups half-and-half or light cream

Topping:
1/2 cup toffee pieces
1/2 cup chopped pecans, toasted
Caramel-flavor ice cream topping

1.  Make the crust: in a medium bowl, combine crushed gingersnaps, sugar and flour.  Add melted butter; stir until combined.

2.  Preheat oven to 375F.  Line a 9 x 13 pan with foil, extending the foil over the edges of the pan.  Lightly grease foil.  Press the Ginger Crumb Crust evenly and firmly onto the bottom of prepared pan; set aside.

3.  For filling, in a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves.  Add eggs; beat lightly with a fork until combined.  Gradually add half-and-half; stir just until combined.  Pour filling over crust.

4.  Using the edges of the foil, life the baked mixture out of the pan.  Cut into bars.  Cover and chill within 2 hours.  If desired, drizzle with caramel topping just before serving.  Makes 32 bars.

Recipe from Better Homes & Gardens Christmas Cookies magazine, December 2010

Toffee Crunchers

 These cookies are just plain crispy fun! You know how toffee is buttery, and crunchy, and chewy all at the same time? So are these cookies. The toffee flavor and chewiness comes from the toffee bits and brown sugar. But the crispy crunch comes from some super star players that are rarely found on the VGP: Rice Krispies and potato chips. I know, it sounds gimmicky, but they are the perfect crispy addition, and also keep the cookies from being too unilaterally sweet. These were made for milk dunking, but would also be great with ice cream!

Toffee Crunchers (print recipe)
1 cup unsalted butter
1 1/2 cups light brown sugar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
2 1/2 cups unbleached all-purpose flour
2 cups (5 3/4 ounces) lightly crushed plain salted potato chips
2 cups (1 3/4 ounces) Rice Krispies
1 1/3 cups (6 3/4 ounces) toffee bits

1. Preheat oven to 375. Lightly grease or line with parchment two baking sheets.

2. In a large mixing bowl, cream together the butter, sugar, salt, vanilla, baking soda and baking powder. Mix in the flour, then gently stir in the potato chips, rice cereal and toffee bits.

3. Drop the dough by tablespoon fun onto prepared baking sheets. If dough is very crumbly, form tight balls by hand, and slightly flatten, like a patty. Bake for 9 to 11 minutes. Remove from the oven, cool for 5 minutes on the pan, then transfer to a rack to cool completely.

VARIATIONS:

• Substitute 2/3 cup butterscotch chips and 2/3 cup chopped pecans for the toffee bits.
• Substitute 2 cups gently crushed cornflakes for the rice cereal.

Recipe from The King Arthur Flour Cookie Companion

Salted Toffee-Chocolate Squares

It's very common to get or give toffee during the holidays, isn't it? It's easy, totally yummy, and can be made in big batches. But you can kind of only eat a little at a time. It gets all stuck in your teeth. Not these.

These squares are awesome! All the goodness of chocolate almond toffee with a little not-too-sweet crunchy relief from graham crackers and the slightest hint of salt to get the saliva flowing. I am seriously considering just giving boxes of these away; they hit the spot every time. Plus, hello, 20 minutes a batch!

Salted Toffee-Chocolate Squares
13 full graham crackers
1 bag (8 oz.) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 oz.) bittersweet chocolate, chopped (or chocolate chips)
3/4 tsp coarse salt

1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

2. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container up to 1 week.) Makes 24 squares

Recipe from Everyday Food