Gwen is sad and lonely..
the start of a beautiful friendship
meet cookie, zach’s new kitty! protect this smol boy
*taps mic* bebe is so cute and she wants a cookie
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(my edit, please give credit if you share/use)
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If someone wants to eat outrageously tasty coconut cookies and learn some Finnish at the same time :)
Add the dry mixture in 3-4 sets and then add the chocolate.
Bramble Bakehouse <3 I see french macarons!!!
whoops! made cookies again! 🍪
More delicate snowflake morsels, with a dusting of sugar so very like snow…
(DNI: T3RF, tru$cum, N$FW, M/A/P, C/G/L, A/B/D/L, pr0-ana, l1ttlespace, anti-anti/pr0shipper, y@ndere, g0re blogs)
let’s get working! this café has such a nice cosy atmosphere - always gets me in a productive mood 🥰
Salted Caramel Toffee Pecan Biscotti
(Recipe by Andria Naseski)
I love biscotti, they are an easy cookie to make and they are good to eat on their own or dipped in coffee! I’ve tried variations of biscotti recipes, most classics but I ventured off into the salted caramel world with this recipe! Because who doesn’t love salted caramel?! I opted to make my own caramel squares but you can easily use store bought caramel If you don’t have the time to make your own. I hope you enjoy the recipe! If you make them please share how they turned out! Enjoy!
Ingredients: (I use all organic ingredients)
½ cup of butter (melted and cooled)
¾ cup of raw sugar
2 eggs (room temperature)
2 cups of flour
1 tsp of baking powder
1 tsp Madagascar vanilla bean extract
1 tsp almond extract
¼ cup of Hershey Skor Toffee bits
1 cup of chopped pecans
¼ cup of chopped caramel pieces
For Homemade caramel you will need:
3 Tbs water
1 cup of sugar
¼ cup butter (unsalted)
¼ cup heavy cream
½ tsp of course salt
Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly butter the parchment paper and place into the pan. Set the pan aside.
In a small saucepan combine the water and the sugar and heat over medium heat until the sugar has liquified and come to a boil. Then, cover with a lid for 1 minute. Cook until the temperature reaches 320 degrees ( I use a food thermometer to check)
In a microwave safe melt the butter and cream together and carefully pour about half the butter and cream mixture into the sugar using a whisk to mix. Repeat with the remaining cream and butter until fully combined.
By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 ½ hours or place in the fridge to cook quickly while you make the cookie dough.
Preheat the oven to 350 degrees.
In a stand mixer, using a paddle attachment beat together the butter, sugar until creamy smooth. Add the almond extract and vanilla extract until and beat in 1 egg at a time. Continue to mix on medium speed until combined.
In a separate bowl, mix the flour and baking powder and add a pinch of salt then add to the wet mixture and beat on low spread until flour is mixed in then set to medium and mix for 1-2 min. The dough should not be too sticky and should easily come off the paddle.
Set aside about a tsp of toffee pieces and pecans for later. Add in the remaining toffee pieces and the chopped pecan pieces into the cookie dough and give the mixer a quick spin until they are mixed evenly into the dough. Remove the salted caramel from the baking pan and set on a cutting board and cut into small squares and add to the cookie dough mixture.
Separate the dough in two on a floured surface, form two long biscotti tubes. Add the remaining toffee and pecan pieces to the counter and roll the dough so it sticks to the surface. Add onto a baking sheet and bake at 350 for 25-30 min until light brown.
Remove from the oven and let cool for apx 5 minutes so they are easy to handle, but still warm before cutting them.
Place cookie rolls on a large cutting board, and using a shape serrated knife cut up in slices about 1 ½ inches thick, then place back onto the sheet, and put back into the oven and bake for another 7 mins. If you want the cookies more crunchy leave them in for 10 mins. I prefer them a little soft on the inside. Remove from oven and let cool.
Makes 24 cookies