Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

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Cookie Brittle – Sweetenuf.ca

Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’.  This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp.  If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture.

The recipe calls for bittersweet chocolate chips but I used a combo of bittersweet and semi-sweet in my batch and I liked the extra hit of sweet…but I’m sure no one is surprised by my sweeter preference.

I definitely should have taken a few more minutes and pressed by dough a little thinner per Shauna’s instructions but patience is sometimes not my virtue!  Flattening the dough to cover the pan is probably the most difficult part of this simple but addictive recipe.

I will be baking up more recipes from this book which features all types of sweeteners, such as honey, maple syrup, frozen unsweetened apple juice, etc.  so don’t forget to subscribe to sweetenuf.ca or follow on Instagram (sweet_enuf) to see what’s baking up!

Chocolate Chip Cookie Brittle

Preheat oven to 350F.  Parchment line a 12 x 17-inch baking sheet.

Ingredients:

14 tablespoons (7 ounces) unsalted butter, cut into tablespoons

1 cup turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine salt

2 cups unbleached all-purpose flour

1/2 cup finely chopped pecans or walnuts

3/4 cup bittersweet chocolate

Method:

In a large saucepan over medium heat, melt the butter and sugar together until melted BUT NOT boiling.  Remove from stove and whisk together until the butter is completely melted.  Cool for 5 minutes.  Whisk again continuously for 1 minute, or until mixture is thickened and smooth and no longer appears separated.  Whisk in the vanilla and salt. Stir in the flour until well incorporated (no white streaks of flour remain and no flour on bottom or sides of saucepan).  Stir in 1/2 of the nuts.

Turn dough out onto prepared pan and pat it very thin.  (It helps to break the dough up into mounds and place all over sheet pan and then work to pat it all together.)  Just keep working to spread dough over all of cookie sheet.  When complete lightly smooth with an offset spatula to even it all out.

Sprinkle with the chocolate chips and the remaining nuts and press then lightly into the dough with your hands.

Bake for about 20-25 minutes, until lightly golden brown and slightly firm to the touch.  Rotate pans every 7-8 minutes for even baking.  Remove from oven and let cool for about 5 minutes then using another parcment lined sheet FLIP the brittle onto it and remove the parchment.  Carefully invert again onto a cooling rack to firm up.

Cool completely and break into pieces.  Store in an airtight container.  This will keep for about 5 days but I don’t think it will hang around for that long!

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Cookie Brittle Sweetenuf.ca

White Chocolate Orange Scones

White Chocolate Orange Scones

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White Chocolate Orange Scones

White Chocolate Orange Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces white chocolate chips or chopped white chocolate

Method:

Preheat oven to 400F.  Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet.  (This helps to prevent the bottom from over baking.)

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking.  Put on alightly floured plate and freeze for about 10 minutes.

Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.

If desired, brush to tops with a little cream and sprinkle with sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.

Butterscotch Cupcakes

Butterscotch Cupcakes

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Butterscotch Cupcakes…sweetenuf.ca

The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes.  Did you know both butterscotch and toffee are part of the caramel family.  Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic.

It is amazing the baking books I discover when I go on the hunt for a particular recipe!  I start looking for one thing and suddenly come across a recipe book or magazine tucked away (usually under several other baking related books or papers) and most often several pages are flagged with post-it notes awaiting a ‘bake-up’.

I’ve probably had this particular book “Caramel” by Carole Bloom for about 5 years and I guess this week it was time for Butterscotch Cupcakes so here you go!

Oh, a couple of things….this recipe calls for Cake & Pastry Flour which I didn’t have on hand.  You can substitite all-purpose flour BUT for every cup of all-purpose flour you use REMOVE 2 tbsp.  Alternately, if you had a recipe calling for all-purpose flour and you only had cake and pastry flour you would need to ADD 2 tbsp for each cup used.  For the batch I made I got 21 cupcakes not 16.  And I used my regular icing recipe and added some already prepared butterscotch sauce to it.  You could add some Dulce de Leche or use a plain vanilla icing.  These are definitely sweet treats but I bet you’ll be adding this to your recipe file.  Happy baking!

Butterscotch Cupcakes

Preheat oven to 350F.  Paper line or grease 2 12-cup muffin tins.  Yield: approx. 16

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cup firmly packed dark brown sugar

2 large eggs

2 large egg yolks

1 tsp pure vanilla extract

2 1/4 cups cake flour

2 tsp baking powder

1/2 tsp kosher or fine-grained sea salt

2/3 cup sour cream

Method:

In a large bowl with an electric mixer, beat butter, until fluffy, about 2 minutes.  Gradually add the brown sugar and beat until creamy.

In a small bowl, using a fork, lightly beat the eggs, egg yolks and vanilla together.  Add to the butter mixture in 2 stages, beating well after each addition. Stop and scrap down sides and bottom of bowl with a rubber spatula to make sure well mixed.

In a medium bowl, whisk together the cake flour, baking powder and salt to blend.  Add half of this dry mixture to the butter/sugar/egg mixure and combine thoroughly.  Add the sour cream and blend until smooth and then add the remaining dry ingredients and blend thoroughly.

Fill prepared cups 2/3 full and bake about 22 minutes, until toothpick inserted in centre comes out clean.  Cool on wire rack for about 5-10 minutes then remove cupcakes to cool completely before icing.  Now share!!

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Fill muffin cups
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Sprinkle topped Butterscotch Cupcakes…recipe on sweetenuf.ca

Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini is one of those vegetables that doesn’t do much for me.  Truth be told, no vegetable really does that much for me but I know I need to consume them.  Other than potatoes that have been deepfried and I’m not sure I should count that?!  Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.

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I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great.  It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there.  The gluten-free version was also a little denser but it was still all eaten within 48 hours!

A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it.  It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients.  A winner for this recipe anyway!

I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips.  Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter.  Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.

Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great.  Give this recipe a try and feel free to message me!

Zucchini Bread awaiting Butter
Where’s the Butter?

Happy Baking.

Zucchini & Pistachio Loaf

Preheat oven to 325F.  Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.

Ingredients:

2 eggs

1 cup raw sugar

2/3 cup sunflower or light olive oil

Grated zest of 1 orange

2 1/4 cups coarsely grated zucchini

1/2 cup (approx.) unsalted shelled pistachios

1 cup all-purpose flour

1 cup whole-wheat flour

2 tsp baking powder

1 tsp cinnamon

Method:

In a large bowl, whisk together eggs, sugar, oil and zest.  Stir in zucchini and pistachios.

In a medium bowl, sift together the flours, baking powder and cinnamon.  Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.

Spoon into the prepared loaf pan and smooth top evenly,

Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean.  Let cool about 5 minues and remove from pan to cool completely.

 

 

 

 

 

 

 

Chewy Brownies

Chewy Brownies

Brownies are the quintessential sweet treat.  Chocolatey, sweet, chewy, portable and easy to make.

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Chewy Brownie – sweetenuf.ca

 

A chewy brownie with a fudgey consistency is my go to.  Others prefer a cakey brownie but I find they lack a depth of flavour I crave.  Today’s recipe from America’s Test Kitchen is a sure fire winner with 3 types of chocolate plus some espresso powder to enhance the chocolate flavour even further.

With the freezing rain still falling on this Spring Sunday a batch of these baking would surely lift your mood and make you forget about the howling winds and the fact you still need your long johns.  Start your ovens people and beat back your sweet treat craving with a pan of these.

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Chocolate!  Sweetenuf.ca

 

Chewy Brownies (ATK)

Makes approx. 24.  Grease and parchment or foil line (make sure to grease the foil) 13 x 9-inch baking pan.  Preheat oven to 350F.

Ingredients:

1/2cup + 2 tbsp boiling water

1/3 cup Dutch-processed cocoa powder

1 1/2 tsp instant espresso powder (optional)

2 ounces unsweetened chocolate, chopped fine

1/2 cup + 2 tbsp vegetable oil

4 tbsp unsalted butter, melted

2 large eggs + 2 egg yolks

2 tsp vanilla extract

2 1/2 cups sugar

1 3/4 cups all-purpose flour

3/4 tsp salt

6 ounces bittersweet chocolate (cut into 1/2-inch pieces)

Method:

Whisk hot water, cocoa and espresso powder together in a large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in oil and melted butter.  Add in eggs and yolks and vanilla and continue whisking until mixture is smooth and uniform looking.  Whisk in sugar until fully mixed.

In a small bowl, whisk together flour, salt and add into chocolate mixture combining with a rubber spatula until combined.  Fold in the bittersweet pieces.

Transfer batter to the prepared pan and smooth with an offset spatual to reach the corners and smooth top.

Bake about 30-35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs on it.  Remember to rotate pan half way through baking time!

Let cool and remove Brownies from pan.  Let cool further until firm and cut into squares.  Wrap leftovers well.

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Rainbow Sprinkle Bread

Rainbow Sprinkle Bread

Rainbow Sprinkle Bread
Rainbow Sprinkle Bread w Birthday Cake Crumb Topping

Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine.  Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.

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Sweetapolita Sprinkles for my Sprinkle Bread…sweetenuf.com

Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it!  Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!

Give this a try and share your photos on Instagram.  I’d love to see how your version looks!  I’m sweet_enuf and hope you drop by.

 

Note: I used pure vanilla extract not clear vanilla extract.

Rainbow Sprinkle Bread with Birthday Cake Crumb Topping

Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.

Ingredients:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 large egg yolk

1 tablespoon clear vanilla

2 cups all-purpose flour

1/2 tsp kosher salt

1/3 cup rainbow sprinkles

Birthday Cake Crumb Topping (recipe below)

Method:

Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl.  Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl.  Beat in vanilla.

In a medium bowl, whisk together, flour and salt.  Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined.  Stir in sprinkles.

Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).

Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean.  Let cool for about 10 minutes and remove from pan and cool completely.

Birthday Cake Crumb Topping

Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.

Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.

Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.

This can be stored for approximately 3 days in the fridge.

 

Pumpkin Scones with Maple Frosting


Pumpkin Scone
Pumpkin Scones with Maple Glaze – sweetenuf.ca

If you’ve been following my blog for a while you know I love scones and today’s scones are from Sarah Kieffer’s ‘The Vanilla Bean Baking Book‘.  Perfect for breakfast, brunch, afternoon coffee or as a little pick me up anytime I think a well made scone cannot be beat (well, maybe by a perfectly made vanilla cupcake with vanilla frosting and sprinkles…)

Pumpkin scones with maple glaze are my new fav and even though this recipe requires a little more labour in the form of folding and rolling and a quick freeze of the dough for 10 minutes before rolling and folding and baking they are worth the extra effort.  The next day they were still light, tender and not the tiniest bit dried out.  With or without the maple glaze they are a hit.

Remember to purchase pumpkin puree NOT pumpkin pie filling and make sure the can contains 100% pumpkin not a mix of pumpkin and squash!  I always have a can of pumpkin in my cupboard and any leftover can be frozen, fed to your cat or dog (it’s healthy and they love it) or used to whip up a batch of pumpkin muffins (look under muffins on my blog for a recipe!)

Pumpkin Scones

Ingredients:

2 1/4 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup unsweetened pumpkin puree

1/3 cup heavy cream, plus more for brushing on tops before baking

1 egg + 1 egg yolk

1/2 tsp vanilla extract

3/4 cup unsalted butter, COLD and cut into 1/2-inch pieces

Method:

Preheat oven to 400F.  Stack 2 cookie sheets and line top one with parchment.

(Having 2 sheets stacks help prevent the bottoms from overbaking before the scone is completely baked.  Works well for cookies too!)

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.  In a medium bowl, whisk the pumpkin puree, heavy cream, egg, egg yolk and vanilla.

Add the cold butter pieces into the flour mixture and use a pastry cutter or 2 knives to cut the butter into the flour until you have nicely flour coated pea size pieces.  Add the wet ingredients and mix with a spatula until just combined.

Transfer dough to a lightly floured surface, and knead a few times until it comes together, adding a little flour at a time as necessary, if dough is too sticky.  Pat the dough gently into a small square and roll it into a 12-inch square.  Fold the dough into thirds similar to a business letter.  Fold the dough into thirds again, forming a square.  Transfer the dough to a lightly floured plate or pan and FREEZE for about 10 minutes.

Return dough to lightly floured surface and roll into a 12-inch square and fold it business letter style again! Place the dough seam side down and roll into a 12 x 4-inch rectangle.

With a sharp knife or bench scrapper cut the dough into 4 equal rectangles and then each of those rectangles in half to form triangles.  Place scones on prepared sheet 2-inches apart and brush the tops lightly with a bit of heavy cream.

Bake 18-25 minutes checking half way through baking time and rotating pans, until bottoms and tops are golden brown.  Cool slightly and top with some maple glaze.

Maple Glaze: Combine 1/3 cup pure maple syrup, 1 cup icing sugar and 1/2 tsp vanilla, until smooth.  Drizzle on warm scones.  Enjoy!  Wrap any leftovers well and microwave for a few seconds if desired.