Tag Archives: fast

Acme Baking Company’s Addictive Toffee

I don’t send Christmas cards but I receive many every year. Acknowledging the effort people put into remembering me at the holidays is important. So, each year in January (or early February if my birthday celebrating takes over) I make a special candy treat, write new year well wishes on cards and send off a little something to everyone who sent me a card. 

This year I opted for toffee. Super easy, always reliable toffee crack! 

  

 Addictive Toffee

1 cup butter

1 cup sugar

1 1/2 cups dark chocolate chips

1 cup chopped pecans (or whatever you want) 

In a microwave safe 8 cup glass bow (I use a glass measuring cup type batter bowl) heat the butter and sugar in 1 minute increments – stirringn after each session. 

Critical note – use a wooden spoon to stir. I have tried other utensils but they always break the mixture.

My microwave takes a total of 8 and 1/2 minutes to get to the beautiful caramel color you want. 

Spread pour onto a cookie sheet lined with a silpat (or greased aluminum foil). I generally take a big offset spatula and spread it out. Work quickly and then top with loads of chocolate chips. 

I generally toss it into a 350 degree oven for a couple minutes to help the chocolate melt. Then using an offset spatula, I spread the delicious melty chocolate over all of the toffee. 

Top with finely chopped pecans and let cool completely. Break into bit sized pieces and enjoy! 

I typically package in cello bags with a cute ribbon. 

  

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A Seinfeld dilema – to poppyseed or not? Acme Baking Company Almond Poppyseed Muffins

Baking on a hot day in a kitchen without air conditioning calls for something quick where the oven will only be on for maybe an hour tops! Enter Acme Baking Company Almond Poppyseed Muffins. These aren’t those giant muffins you find at big box stores but the flavor is pretty close.

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Almond Poppyseed Muffins

3 cups flour
1 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppyseeds
1 1/2 cups milk

Whisk together dry ingredients. In a separate large bowl, mix the eggs, sugar, extracts, poppyseeds and milk. Add the dry to the wet and mix just until combined. Overmixing will cause tough muffins and no one likes a tough muffin.

Using a large cookie scoop fill lined muffin tins. Batter makes exactly 2 dozen muffins.

Bake at 350 for 18-20 minutes. The tops should be lightly golden.

Let cool and enjoy! If you prefer a more moist muffin you can make a simple glaze with powdered sugar, milk and a little almond extract.

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